China loves its pork. More than 65 percent of meat consumed in the mainland comes from pigs, which means getting Chinese to give it up to help stave off a growing climate catastrophe isn’t going to be easy. But Hong Kong innovator and activist DAVID YEUNG is up for the challenge. His secret weapon? A game-changing vegan pork designed specifically for Asian tastes and preparations. And now, the impossible is happening: it’s flying off shelves.
A LITTLE OVER seven years ago, a young social entrepreneur embarked on a mission to create an “Apple store of food.” Enter Green Common—a robust chain of fully plant-based concept shops throughout Hong Kong that David Yeung, co-founder of social enterprise Green Monday Group, describes as a one-stop-shop experience redefining what the future of food is all about.
If that sounds like a Herculean goal, you haven’t met the unflappable creator behind it. Yeung’s Green Monday Group also owns food-tech company OmniFoods, which produces protein-packed meat analogues—more recently, a plant-based pork product called OmniPork, specifically targeting Asian palates. Yeung’s Hong Kong Chinese identity, his home base (smack dab in the middle of the bustling metropolis), and his unwavering allegiance to
