September 2026 – Sourcing Seafood Responsibly
Can Premium Seafood and Responsible Sourcing Coexist? 🌊🐟
Future Green Monthly Meetup | Tuesday, 15 September 2026 | In-Person
Seafood sits at the heart of many food businesses, from high-end restaurants and hotels to retailers and food brands. But behind every seafood dish is a supply chain with important questions around sustainability, traceability, sourcing practices, and the health of our oceans.
Globally, 35.5% of marine fish stocks are still overfished, highlighting the urgent need for more responsible approaches to seafood procurement and fisheries management.
But responsible sourcing doesn’t have to come at the expense of culinary quality or business performance.
At our September Future Green Monthly Meetup, we’ll explore how food businesses can make smarter seafood sourcing decisions, and what responsible procurement looks like in practice.
We’re delighted to welcome Chef Sandy Keung, founder of TABLE, who will share her experience building a premium restaurant around what she calls “conscious ingredient-based cuisine.”
As a self-taught executive chef who previously worked in corporate finance, Sandy brings an analytical, data-driven approach to the kitchen. At TABLE, she has pioneered innovative approaches to seafood handling and sourcing, including an in-house depuration system that recycles its water and removes waste products before returning clean water to the tanks.
This session will give you the opportunity to hear directly from a chef navigating the realities of responsible seafood procurement in Hong Kong, including the opportunities, challenges, and decisions involved in working with local suppliers.
✨ 3 Key Topics We’ll Explore
- What responsible seafood sourcing really looks like – How businesses can move beyond simply asking whether a product is “sustainable.”
- The realities of the local seafood supply chain – Including procurement challenges, supplier relationships, traceability, and making informed sourcing decisions.
- How culinary excellence and environmental responsibility can work together -With practical insights from TABLE’s approach to conscious ingredient sourcing and seafood handling.
🎤 Featured Speaker
Chef Sandy Keung — Founder, TABLE
Chef Sandy Keung is the founder and executive chef of TABLE, a Hong Kong restaurant focused on conscious, ingredient-led cuisine.
After leaving a career in corporate finance to pursue her passion for food, Sandy combined her analytical mindset with her culinary ambitions to develop a distinctive approach to sourcing and preparing ingredients.
At TABLE, she has pushed the boundaries of responsible seafood handling, including the development of a proprietary live seafood depuration and filtration system. Her approach demonstrates how innovation, culinary quality, and environmental responsibility can be integrated into a working restaurant business.
During the meetup, Sandy will share real-world insights into responsible seafood procurement, navigating the local supply chain, and the questions businesses should be asking their suppliers.
👥 Who Should Attend?
This meetup is ideal for:
- Hospitality and F&B leaders
- Chefs and culinary professionals
- Procurement and sourcing teams
- Sustainability and ESG professionals
- Food brands and retailers
- Anyone working to build more responsible and resilient food supply chains
Whether your business is already working on sustainable seafood sourcing or you’re just beginning to explore where to start, this is an opportunity to learn from someone working directly on these challenges every day.
🎁 A Practical Takeaway for Every Attendee
Every attendee will receive a Top 10 Supplier Questions checklist, a practical resource to help businesses have more informed conversations with seafood suppliers and make better sourcing decisions.
And, of course, Sandy will be hosting breakfast. 😊
📅 Event Details
Date: Tuesday, 15 September 2026
Time: 9:00–11:00 AM HKT
Venue: TABLE, 23/F, H Queen’s, 80 Queen’s Road Central, Hong Kong
Guest: Chef Sandy Keung
Theme: Sourcing Seafood Responsibly
Format: In-person
🎟️ Register here to secure your place: Ticket
Join Future Green and our community of food, hospitality, procurement, and sustainability professionals for a practical conversation about how smarter seafood sourcing can support healthier oceans and stronger food businesses.
Spaces are limited, so secure your place for this September meetup.
TICKETS:
All members will receive a calendar invitation—keep an eye on your inbox!
Not a Future Green Member yet? No problem!
Non-Members can enjoy a one-time trial access for just 350 HKD, giving you a taste of our vibrant community, Membership benefits, and see how we can help you in your sustainability journey.
Terms and Conditions:
1. This event is open to all working in food, including F&B, Corporates, Schools, Food Brands, Retailers, Landlord Developers etc.
2. Non-members can participate in a single tryout session only.
3. By attending this event, you agree to be photographed, recorded, and/or filmed and give permission to use your likeness in promotional and/or marketing materials.
For further information please email hello@futuregreen.global
This event is a not-for-profit gathering.
📚CPD Accredited: This Meetup is CPD accredited – earn 1 CPD point (towards professional development) by joining us.
