Recently, I had the opportunity to be a show guest on Hakka TV's collab with Super Junior, Chef’s Emergency Landing: Hakka Kitchen 廚師的迫降：客家廚房. It's been awhile since I've had such a hearty Hakka meal. Reflecting on it, I came to realize how traditional Hakka cuisine perfectly aligns with the principles of sustainable eating.
Let's start with a plate of Hakka stir-fry
Imagine walking into a restaurant that promotes “sustainable dining” and ordering a dish labeled as having a “low carbon footprint.” You might wonder: What does this traditional Hakka dish have to do with sustainability? In reality, every aspect of the food industry—from ingredient selection to cooking methods and waste management—profoundly impacts the environment.
For restaurant owners, incorporating sustainability and carbon reduction into traditional dishes not only helps preserve cultural heritage but also enhances market competitiveness.
Using Hakka cuisine as an example, I'd like to explore how sustainability can be embedded into a dish to tell a more meaningful story.
From farm to table, every dish involves ingredient prep, processing, transportation, cooking, and waste disposal—all of which contribute to its carbon footprint. Taking Hakka stir-fry as an example, here’s where its emissions could come from:
Ingredient phase: The drying process of squid, the farming of pork, and the cultivation of garlic chives with fertilizers.
Manufacturing phase: Processing and packaging dried squid, as well as the energy consumption involved in refrigerating pork.
Distribution and sales phase: The logistics of transporting ingredients from producers to markets or restaurants.
Usage phase: The gas or electricity used for cooking Hakka stir-fry.
Waste disposal phase: Managing food waste and packaging materials through recycling or disposal.
The fuel emissions from transporting ingredients alone cannot be overlooked. So when a plate of Hakka stir-fry is served, its deliciousness comes with a ripple effect of carbon emissions.
How Can Hakka Cuisine Embrace Sustainability?
Here are a few steps to consider:
Calculate the Carbon Footprint and Identify High-Emission Areas
Restaurant operators can track the origin of each ingredient, its production process, and energy usage to identify “carbon hotspots.” For instance, the processing and long-distance transport of dried squid might be major sources of emissions. Such insights can help restaurants develop carbon reduction strategies and attract ESG-conscious corporate clients.
Opt for Locally Sourced Ingredients to Reduce Transport Emissions
Replace imported ingredients with locally produced ones, like using locally farmed pork instead of imported meat and homegrown garlic chives or celery instead of imported vegetables.
Highlight local specialties: Hakka cuisine emphasizes resourcefulness and preserving ingredients. Items like preserved mustard greens, pickled vegetables, and fermented soybeans can be sourced through partnerships with local farmers, reducing reliance on imported processed goods.
Optimize Energy and Resource Usage
Use energy-efficient cookware or stoves to lower energy consumption. This not only saves energy but also creates a more comfortable environment for kitchen staff by reducing heat.
Recycle food waste: Leftover ingredients or scraps can be composted or repurposed into new dishes, turning potential waste into fertilizer for local farms.
Be Transparent to Resonate with Consumers
With global warming being a pressing issue, consumers are increasingly mindful of how their choices impact the planet. Restaurants can share the carbon footprint of each dish on their websites and tell stories about their carbon reduction efforts. This helps diners feel they’re contributing to sustainability with each meal.
Designing a “Sustainable Hakka Stir-Fry”
Here’s an example of how a classic dish can be reimagined sustainably by swapping animal-based ingredients for plant-based alternatives:
Ingredient Selection: Use locally grown golden needle mushrooms instead of imported dried squid, king oyster mushrooms in place of pork, and environmentally friendly tofu from local producers. Garlic chives and celery sourced from nearby farms further cut transportation emissions.
Low-Energy Cooking: Streamline frying techniques to reduce high-temperature oil consumption and choose oils with a lower carbon footprint.
Circular Waste Management: Turn vegetable scraps into compost to nourish the garlic chive and celery fields, creating a full-circle system.
Striking a Balance Between Culture and Sustainability
At its core, Hakka cuisine embodies a philosophy of resourcefulness and cherishing food—a concept that aligns seamlessly with modern sustainability ideals. From stewed pork with preserved mustard greens to stir-fried rice noodles, every Hakka dish has the potential to be a model of carbon reduction. Even one meat-free meal can save approximately 2.5 kilograms of carbon emissions. Imagine the impact if the traditionally meat-heavy Hakka cuisine adopted plant-based alternatives for just one meal—it could equate to taking 8 million cars off the road!
Every meal you choose shapes the future of our planet. By calculating carbon footprints and implementing reduction strategies, the restaurant industry can preserve traditional food cultures while paving the way for new sustainable possibilities. This isn’t just about market competition; it’s a long-term commitment to the land we call home.
When sustainability becomes part of a dish, it’s more than just a meal—it’s a gentle force capable of changing the world. And as Taiwan faces colder winters and unexpected typhoons in December, choosing one meat-free meal is easier than you think. The choices we make today define the environment we’ll live in tomorrow.
I’m Ted Liao .
I don’t just want to turn travels into a dish—I want to turn sustainability into one too. _ T
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