Richie Lin
Founder & CEO at MUME Hospitality Group, Head Chef of MUME
Hong Kong born Chef Richie Lin started his career working under Executive Chef Peter Gilmore alongside Chef Kai Ward at Quay restaurant in Sydney, Australia. Following a difficult but educational opening in HK, Richie decided to make his own dream a reality. Richie brought both chefs Kai and Long onboard by introducing them to the abundant, untapped and underrated local resources of Taiwan, which could become transformed through modern European cooking techniques. Richie opened his first restaurant MUME in Taipei in 2014. MUME is committed to supporting the local food supply chain, constantly working with small, local sustainable farmers, fishermen and food producers to develop and discover unique elements in Taiwan that may even be unknown to many local Taiwanese. The menu constantly evolves to reflect on Taiwanese highest quality ingredients, transformed through innovative cooking techniques In 2019, MUME was awarded the BEST Restaurant in Taiwan and ranked number 7 by the prestigious Asia’s 50 Best Restaurant Award. MUME also won the 2022 Sustainable Restaurant Award in this year’s Asia’s 50 Best Restaurants by the Sustainable Restaurant Association.
Judge’s selections
MMHG Energy Prize
Fair, circular solar panel
Biosphere Solar
This is a deeply meaningful project, because solar energy has longtime been regarded as an essential source of energy. If the production of solar energy can be successfully increased, it will not only reduce the use of oil, but also create energy in an environmentally friendly way. The most important part for its continued use is that energy is properly collected from nature, and we feel that the project has done quite well in that aspect, and that there is high room for development in the present or in the future.
MMHG ZeroWaste Prize
Leap
Beyond Leather Materials
This project presents a creative solution based on a zero-waste solution with a high potential for adaptation & application. I love the idea of using upcycled leftover apples, or waste products from the local juice and cider industries to create a new alternative material for leather that can be used in both our work and daily products.
MMHG Better Living Prize
Sargablock
BlueGreen México
This project has impressed me deeply. It has the potential to improve housing conditions in rural areas in the future. I believe that an extremely important factor in sustainable projects is that, in addition to generating new value, they tackle current social issues. Sargablock is not only a very practical solution, but also a flexible one with the potential to be widely applied in the future to help alleviate international social problems. It is a very good project.
MMHG Fashion Prize
The Purhyphae Project
Fabricademy Barcelona
MMHG Upcycle Prize
UP FOOD PROJECT
Co-creation project to update food sustainability by upcycling.
Koru Inc.
Food waste has always been a frequently asked question in our society, and this project tackles the problem in a creative way by taking wasted food and re-valuing it in the form of new products. At the same time, it is crucially important to develop multiple practical products for consumers to use on a daily basis! Making use of what was originally regarded as waste, recycling it to give it a new value, and attracting consumers to buy and use it: this is truly a sustainable system!