May 2025 – Embrace Biodiversity

From Soil to Sip: Biodiversity’s Role in Resilient Food Systems

Future Green Members Monthly Meetup — 13 May 2025

Biodiversity is the living foundation of our food systems — shaping the resilience of ecosystems, the nutrition of our diets, and the sustainability of agriculture. Yet, modern practices like monocropping and chemical-intensive farming are eroding this balance, putting both people and the planet at risk.

At our May Future Green Members Meetup, we explored how protecting biodiversity can transform education, food, and farming.

Speakers

• Jerry Szombathy, Chinese International School (CIS)
  Jerry shared learnings from the recent Biodiversity and School Food Systems Summit, where students, educators, and food leaders reimagined school food through the lens of biodiversity. From biodiversity-friendly menus to youth-led projects, he highlighted how schools can act as living laboratories for food system innovation and cultivate the next generation of biodiversity champions.

• Jean-Baptiste (JB) Mage, The Wine Guild
  JB brought a scientific and regenerative perspective from the wine industry, showing how vineyards can restore ecological balance. He explored the pitfalls of conventional winemaking and the promise of organic, biodynamic, and regenerative viticulture — rebuilding soil health, encouraging natural ecosystems, and producing wines that reflect true terroir.

Why It Matters

This session revealed how biodiversity principles connect classrooms, vineyards, and global food systems. Together, we discovered how education, youth leadership, and regenerative agriculture can create resilient food systems that nourish both people and the planet.

Date: Tuesday, 13 May 2025
Time: 9:30 – 10:30 AM HKT
Venue: Online (Zoom)