Hong Kong imports a staggering 98 percent of its vegetables, but it wasn’t so always reliant on food from beyond its borders.
Half a century ago, half of the greens consumed in the city were grown locally.
But that steadily dropped with Hong Kong’s rapid economic growth and urbanization in the 1960s and 70s, and local products were replaced with cheap imports from mainland China.
“The pandemic makes us realize that more buildings are not making a city happier,” said Lau Hoi-lung, an agriculture researcher at the Chinese University of Hong Kong.
“Hong Kong must rethink its old habit of relying on shopping around the world and neglecting its own resources in order to become more resilient to (a) global crisis.”
PICTURES BY ANTHONY WALLACE/afp