Landfills close to full, a government dragging its feet, and the public’s indifference about recycling or sustainability leaves the city under growing pressure to implement solutions.
The Girl and the Sea by Chen Qiufan, translated by Shelly Bryant and exclusively in Post Magazine, tells of a mysterious girl on board a research ship embedded in Arctic sea ice.
Humpback whales are making a comeback to the Salish Sea off Vancouver in western Canada, helping the region’s wider natural and cultural revitalisation.
Environmental activist Tanja Wessels has only bought second-hand clothes for four years. It’s an experiment that has opened her eyes to how we can all consume fashion more sustainably.
The designers of the new recycling centre in Hong Kong’s Wan Chai district explain the innovations and inspiration of their architectural studio’s project.
You can’t put a price on the awe that natures evokes, and it is that which is our most valuable asset in the battle to rescue the planet’s biodiversity.
Lying on almost the same latitude, Calcutta was the inspiration for many building design features in Hong Kong, including deep verandas, high ceilings, chick blinds and shutters.
In 1854 a US magazine coined the term ‘climate change’; the ‘greenhouse effect’ was first described in 1827. Only in recent years have we started talking about a climate crisis and global heating.
A Hong Kong student has called on companies to protect the environment. Tree planter EcoMatcher is doing just that, and has named her an honorary youth ambassador.
Chinese civilisation learned the concept of ecological sustainability at an early stage, based on the idea that human exploitation of nature had to be synchronised with nature’s cycle.
From Brave Blue World: Racing to Solve Our Water Crisis to Breaking Boundaries: The Science of Our Planet, some of the best documentaries to watch on climate change.
Mapo tofu is easy to convert into a vegetarian dish and mushrooms add to its texture so much you won’t miss the meat.
The tigers, bears and elephants of the zoo, which has long been accused of animal abuse, have all found new homes in Thailand, but the fate of the other ‘inmates’ remains unknown.
Food containers, water bottles, shower caps, toothbrushes – hotel guests can get through heaps of plastic in 21 days. We find out if anything can be done to cut it down.
Korean monks and nuns ‘prepare food in sincere devotion and mindfulness’, and you can too with the recipes in Korean Temple Food – With Gratitude for Life and Prayers for Peace.
The Canadian author’s book about climate change and capitalism had a profound impact on environmenatla educator Natalie Chung’s thinking, she tells Richard Lord.
When Hong Kong Wetland Park opened after a four-year refit and expansion, 5,500 visitors came on the first day amid reports of chaos and littering.
Landmark Mandarin Oriental Hong Kong culinary director Richard Ekkebus tells Bernice Chan how he educates staff to reduce waste and how he made two-Michelin-star Amber’s menu 75 per cent plant-based.
HSBC’s Lai Chi Wo project repopulates abandoned farmland to create functional biodiversity and help protect the environment.
