The first "Caring Chef" event was held at Hong Kong Disneyland Hotel on 24 February 2013.

"Food For Good" believes that a good chef not only have to cook with heart and soul but also care for our community and food resources. "Caring Chef" aims to promote an effective and sustainable food recycling system. It also helps reduce food waste and use resources effectively by recycling and cooking surplus edible food. The first Caring Chef event was held at Hong Kong Disneyland Hotel on 24 February 2013. We co-organized this event with "Hong Kong Federation of Women". The event was supported by "Hong Kong Disneyland", "Greendotdot", "The Vegetable Marketing Organization", "Wellcome Supermarket", "China Resources Vanguard (Hong Kong) Co Ltd", "Maxim’s Group" and other organizations. 200 school children from Tung Chung and about 80 school children from 5 participating schools in the "Zero Food Waste @ Campus" scheme, as well as over 100 guests from community groups and non-profit making organizations participated in this event, with a total of around 400 people having lunch at Hong Kong Disneyland. It was certainly not just an average lunch. The chefs made good use of all the edible surplus food donated by supermarkets and the organic food donated by organizations. All edible surplus food were turned into delicious and irresistible dishes, thereby achieving food waste reduction and food recycling.