About Us


  • Our organic produce are the freshest and tastiest produce available in Hong Kong delivered to your doorstep. Guaranteed.
  • We work only with trusted farmers who have a reliable organic certification and who have been tested and approved by our families as well through years of cooperation. No compromises.
  • We deliver produce without plastic or unnecessary packaging, in cooler bags that we collect back and reuse the next time. We are proud of all our customers who are great at recycling with us, THANK YOU!
  • We have a solution for everyone (or almost!): from one-off-a-la-carte orders to seasonal bag plans, from tailor made bags to tailor made schedules for people who travel a lot. We find solutions for you.



Eat FRESH came about in 2011 because of three mums, Naoko, Annamaria, and Charlotte, who were concerned about food safety and wanted to eat vegetables that were fresher than the ones found in the local supermarkets.

In the New Territories they discovered a whole new world of organic farmers in Hong Kong, everything was FRESH and full of flavor. Inspired by this discovery, they started to share it with friends, and soon after that, Eat FRESH was born to meet the increasing demand for safe and fresh food.

One year after, two new directors came on-board to help run this family and green-centered business: Mia, Health Coach, and myself, super passionate about healthy food and farming, having grown up in rural Italy where eating fresh and local produce was just the norm; the way it should be.

Together with Mia, I continued to develop and expand Eat FRESH (and myself!) and to ensure that you receive only top-quality organic fresh produce, along with healthy recipes and tips on this website.

Today, Eat FRESH is an Organic e-Greengrocery Delivery Service, with an always-expanding range of well-selected and healthy products, that you find along with the freshest organic produce available in Hong Kong, delivered to your doorstep.

I run Eat FRESH with this idea in mind: a healthy body and a clear mind start from a healthy plate, as we are what we eat and what we eat makes a difference, not only to ourselves but also to our Planet, today more than ever.

After 5 years in this journey of managing Eat FRESH, having experienced the power and beauty of a conscious lifestyle, I love sharing this possibility and empower more and more people to live a healthier and happier life.

Eat FRESH, stay healthy and take care

Martina Bin


Health Coach




In a globalized food market run by a few mega-corporations, it is difficult to resist the temptation of eating out of season: it is too easy to get a pack of tomatoes or strawberries throughout the year in any supermarket of the city you live in. They are able to provide food from different countries, around the year, but the freshness and quality of the food is not always guaranteed.

At Eat FRESH, we value the different food traditions and the eating habits of everybody. And we also value the health of our planet and we want to respect the agricultural practices and the work of the local farmers. We believe that the health of our planet and our family benefits from eating locally and organic, as much as we can.

It is widely known that imported products are harvested before ripening and lose important vitamins and minerals during travel time. The quantity of vitamin C in fruit and vegetables, for example, decreases significantly after being harvested. Therefore, it is wise to choose fruit and vegetables that are grown near to you as much as possible.

Having the opportunity of getting locally harvested vegetables is not only sustainable for the planet and healthy for us but it simply tastes much better!



Today, in order to respond to the demanding needs of an increasing population, the agriculture practices have become unsustainable both for the health of the planet and the health of the consumers. Agriculture often relies on methods that imply the use of pesticides, fertilizers and intensive production. Those techniques are harmful to the soil and especially to our health.
Yet consumers are now more conscious of their health and the demand for safer food has pushed the agriculture production towards more sustainable practices.

There is a growing interest to identify what we eat, how and where it is grown and how many kilometres it travels over.


According to the Agriculture, Fisheries and Conservation Department (AFCD), organic farming has a recent history. It started in the late ’80s with Produce Green Foundation, which promoted environmentally friendly farming, and continued in the late ’90s with the Hong Kong Organic Farming Association (HOFA, currently known as SEED).

In 2007, there were 22 certified organic farms while in March 2012 they increased up to 98!
These farms are all certified organic by the Hong Kong Organic Resource Centre Certification Ltd (HKORC-Cert) that is an independent certification body managed by Hong Kong Organic Resource Centre (HKORC) established in the Hong Kong Baptist University in December 2002. HKORC-Cert promotes a voluntary organic certification scheme and has defined the organic standard for Hong Kong.


The first set of organic production and processing certification standard was completed in 2004. The second and updated standard was released in June 2012.

The Organic Standard of HKORC-Cert has been defined with reference to other international standards such as USDA, EU and JAS and according to the principles of IFOAM.

From 2012, the HKORC-Cert is accredited by IFOAM, the International Federation of Organic Agriculture Movements.


Eat FRESH works closely with local and nearby organic farms to provide you with the finest organic seasonal produce. Our produce comes from farms that are certified organic by the Hong Kong Organic Resource Center Certification Ltd. (HKORC-Cert), which is accredited by IFOAM (International Federation for Organic Agriculture Movements).

Our farms undergo annual as well as ad-hoc throughout the year testing for organic authenticity. The tests are in-depth and include tests for soil and water quality as well as heavy metals. The HKORC obtains these results and uses them for certification procedures.

  • There are 3 levels of vegetables (with regards the soil composition and where they are grown) - the highest level has the best soil and our organic farms are included in this
  • The HKORC usually disqualifies a farm if it fails to meet the standards
  • Our farm in Kunming is double verified (by USDA in addition to local organic certification) and it is run by one of pioneer of organic farming in Hong Kong (see below)




One of the most authentic experiences in Hong Kong is to go and visit the farms. Not only because of the landscape that brings us far from high-rises, noise and pollution but even more because we have the privilege to be exposed to the local farming reality and the lives of our farmers and friends. Throughout the past years, the farmers have told us stories and have generously shared with us their great knowledge of this difficult and challenging work that is family farming.We are happy to introduce you to some of them and we hope we can get you closer to them!

Our farmers make their own compost with their grass and other organic green leftovers. They cannot (according to the organic regulations) use chicken manure as Hong Kong regulation prohibits using this. The farms who use chicken manure must import this and it must be certified organic as stated in the rules. Some of the organic farms, however, keep goats and they are allowed to use their manure for fertiliser.


We are happy to introduce you to some of our farmers below so that you can learn more about them!


Mr Fung has been a pioneer in Hong Kong for organic agriculture: he took part in the creation of HOFA (Hong Kong Farming Association), now called SEED (Sustainable Ecological Ethical Development). He has one farm in Hong Kong and one in Kunming, across the border in China. The one in Kunming is certified organic by the Canada Organic Association and is accredited by USDA and IFOAM. He is a veritable grower and passionate about raising awareness on organic agriculture and natural farming.


Mr Kwok is a natural born farmer. He is very passionate and is doing this on a volunteer basis. He is very knowledgeable about all kinds of farming techniques and he quenches our thirst for knowledge under a shady shelter in front of his produce. Even if always very busy, he never quits his smile from his face and passes on his enthusiasm and serenity not only to us visitors but to the farm itself!


As we like to see her, Mrs. Man gambles with crops during the most difficult seasons. You may find unexpected vegetables at a certain time of the year. As she puts it, by being a farmer you become able to accept different courses of life as you cannot predict nature and its fruits. She is a very strong lady who accepts the weather adversities that can impact her crop with an optimistic smile.


Mr Wong is very proud of each and every crop he grows. Although he never tells us, we can see the tremendous amount of effort, love and care he puts into farming by the gorgeous looking veggies we receive every time! His farm is beautifully cared of and everything has its own place. We love to walk between the rows of his produce where the smell of his beloved herbs is pure joy.


Mr Yu’s farm is a nice patch of land, surrounded by spontaneous fruit trees or cassava trees. He is the one who explained how he rotates his crop and lets it rest for few months during the summer in order to strengthen the soil for the new season. As a natural fertilizer, he plants some weeds to nourish the soil. He would let them grow tall until he is ready to start planting the new seeds.


Yukis is a young lady with her own job but with the big chance of living in the family farm that her mum is still able to take care of. Mrs. Tang, works in the farm tirelessly to grow any kind of vegetable in the huge patch of land they have. Thanks to the generational gap of mum and daughter, they grow many of the classical Western vegetables that we cherish not omitting other local varieties like cassava, taro, yellow melon, bitter cucumbers and others.