Heidi joined by the DFI team at their office for our Future Green Roundtable Event earlier this year — a great discussion on reuse systems

In today’s fast-changing food sector, sustainability isn’t just an add-on, it’s becoming the heartbeat of resilient business strategy. 

Yet, one of the greatest barriers organisations face isn’t a lack of ambition, but a lack of confidence. 

How do you know what really makes a difference? 

How can you separate good intentions from meaningful impact?

That’s where Carbon Literacy comes in.

Smiles all round at our Carbon Literacy Course

At Future Green, we deliver the Carbon Literacy for the Food Sector programme (explore it here) — a certified training that equips professionals with the knowledge, tools, and clarity to act. More than just another sustainability workshop, it provides a grounding in the science of climate change, the impact of food systems, and, crucially, what can be done. Participants leave not only with new knowledge, but also with the confidence to make pledges and the skills to follow through.

The Power of Pledges: DFI Retail Group’s Carbon Literacy Journey

One of the most compelling stories to emerge from our Carbon Literacy training is that of the DFI Retail Group, a leading Asian retailer.

After completing the course with us, the DFI team shared their pledge to take action in one of the most unexpected but critical areas of food sustainability: rice.

Source: Unsplash – Pille R. Priske

Rice is the staple of Asian diets, eaten daily by billions. But what many don’t realise is that traditional rice cultivation is highly carbon intensive. Flooded paddy fields release significant amounts of methane, a greenhouse gas over 28 times more potent than carbon dioxide. For DFI, rice also represented around 6% of their Scope 3 emissions (based on 2023 data), making it a critical category for action.

Source: DFI Retail Group

To support their low-carbon rice initiative, members of the DFI team sought to increase their Carbon Literacy, and shared their pledge to deliver low-carbon rice. And they didn’t stop at words. They rolled up their sleeves, reached out to experts, and found partners on the ground. Working with agricultural specialists, the Thai government, and local farmers, they launched a pilot programme in Thailand in 2024.

Highlights from their pilot programme: Training farmers, cutting emissions, and scaling low-carbon rice

From Pledge to Pilot: Cutting Overall Emissions by 30%

This pioneering programme introduced techniques such as:

• Alternate Wetting and Drying (AWD): replacing continuous flooding with controlled cycles of irrigation, cutting methane emissions by up to 50% while saving water.
• Straw burning prohibition: preventing the open-field burning of rice straw, reducing both emissions and air pollution.
• Soil and fertiliser management: using data-led approaches to optimise nutrient use and limit nitrous oxide emissions.

The results were extraordinary. The pilot produced 110,000 kg of certified low-carbon rice, achieving at least a 30% reduction in greenhouse gas emissions compared to conventional cultivation.

Mae Tse Jain from DFI Retail Group introducing their low-carbon rice initiative at our UnConference 3.0 earlier this year!

And in March 2025, DFI chose to reveal this groundbreaking initiative at the 3rd installment of our UnConference in Hong Kong, an annual event dedicated to bringing together food businesses’ transition to sustainability— a bold signal of their commitment to industry-wide change. 

Rice from Yu Pin King brand of DFI Retail Group

Since then, they’ve scaled the programme, launching 200,000 kg of low-carbon rice under their Yu Pin King brand in Hong Kong, bringing sustainable rice to everyday shoppers.

That’s sustainability in action! 

 

A rough timeline of DFI Retail Group’s low-carbon rice journey

Why Carbon Literacy Builds Confidence to Lead

DFI’s story highlights the essence of Carbon Literacy: it’s not about abstract knowledge, it’s about confidence in action.

• Confidence to Lead: The course empowered the DFI team to step into an industry-wide challenge and lead a conversation others were hesitant to start.
• Confidence to Collaborate: Equipped with shared understanding, the team worked seamlessly across departments and with external partners — from farmers to policymakers.
• Confidence to Communicate: With a deeper grasp of the science and solutions, they could speak about sustainability with clarity and conviction, influencing stakeholders and inspiring customers.

Carbon Literacy builds this bridge — from awareness to bold, tangible action. And in a food system where change is urgent, that bridge is invaluable.

We were honoured to have 7 members of the DFI Retail Group team attend UnConference 3.0!

Closing the Loop: From Learning to Leadership

When knowledge meets confidence, pledges turn into programmes, and sustainability becomes more than a promise, it becomes a practice.

Our Carbon Literacy Course isn’t just about learning; it’s about unlocking the power of people to shape the future of food. As the DFI Retail Group has shown, when teams feel confident, they don’t just join the sustainability conversation — they lead it.

Join our next cohort to be a part of the growing Carbon Literacy Training Alumni!

Enrol now (individuals)

From Paddy to Plate: The Commodity Story of Sustainable Rice with DFI

A deep dive into rice decarbonization: this masterclass with DFI Retail Group explores low-carbon farming in Thailand and the coalitions, financing, and consumer engagement needed to scale sustainable rice production.

Join companies like DFI Retail Group in taking your first step — book a chat with us to explore Carbon Literacy for your organisation.

Click here for more information about our fees.

And What Carbon Literacy Teaches Us About Our Digital Lives

We Can’t See It – But It’s There

Every time you send an email, scroll through social media, or binge your latest series on Netflix, you’re adding to your carbon footprint. It might not smell like exhaust fumes or look like factory smoke, but digital technology leaves a surprisingly heavy mark on the environment.

And here’s the thing: most of us have no idea just how much.

Image Source: Unsplash

What Is Carbon Literacy—and Why Should You Care?

Carbon Literacy isn’t a niche course for eco-warriors. It’s practical climate education for everyone—built to equip people with the knowledge and motivation to take meaningful climate action. Over 100,000 people globally have already completed the training.

Certification involves committing to both personal and workplace climate actions that deliver real carbon savings. It’s not just theory; it’s designed to drive change where it matters most—at home and on the job.

 

The Carbon Cost of Our Digital Habits

 

During the training, we did a brilliant activity that really stuck with us—guessing the digital carbon emissions of everyday actions. From sending 10 emails to streaming an hour of video, we had to rank which ones had a higher or lower footprint. It sparked some lively debate—and some surprising revelations. (Spoiler: you’ll find the answers below.)

Here’s how everyday digital activities stack up:

• One social media post (non-video): ~2g CO₂
• 30 WhatsApp messages: 6g CO₂
• 10 emails: ~40g CO₂
• One hour of streaming video: 55g CO₂
• A day’s worth of cloud storage: 547g CO₂

On their own, these figures might not seem alarming. But scale them up across billions of users—and suddenly our digital world isn’t so ‘clean’ after all.

 

Tech and Climate Justice: Mind the (Digital) Gap

While some of us obsess over website optimisation and email etiquette, others don’t even have basic internet access. The digital divide isn’t just an inconvenience—it’s a growing climate injustice.

People and regions without tech access are increasingly shut out of climate solutions, data tools, AI-driven innovations, and even sustainable infrastructure. Meanwhile, wealthier nations enjoy the luxury of smart meters, remote energy control, and green tech—all of which help reduce emissions.

The message? Climate friendly tech must be accessible for all, not just for the privileged few.

 

Data, Data Everywhere… But at What Cost?

More data means more energy—and more emissions. As companies rush to meet sustainability targets, they’re collecting vast amounts of information, particularly for Scope 3 emissions reporting. But here’s the twist: data collection itself isn’t carbon-neutral.

To reduce digital waste, organisations must:

• Think twice before collecting extra metrics

• Review what data is actually being used

• Audit storage systems for sustainability

• Delete what’s unnecessary

Less can genuinely be more—especially when the environment is involved.

Low-Carbon Websites: The Unsung Hero of Green Tech

Low-carbon websites are faster, cheaper to run, and better for the planet. 

In the training, we explored how something as invisible as website design can carry a heavy environmental load. One activity challenged us to rethink what we publish and store online. By reducing image sizes, disabling autoplay on videos, and stripping out unnecessary code, we learned how a ‘low-carbon website’ can significantly reduce energy use.

But the benefits don’t stop there. Beyond the carbon savings, low-carbon design improves accessibility for users with limited bandwidth, reduces hosting costs, speeds up performance (which helps SEO), and showcases a company’s commitment to digital sustainability. It was a powerful reminder that every kilobyte counts—both environmentally and experientially.

Want to know how your website stacks up? Tools like the Website Carbon Calculator are a great place to start.

The Bigger Picture: UK Policy and Future Tech

The UK has made progress—meeting its third carbon budget (2018–2022)—but we’re not on track for our 2030 goals. Only one-third of required emissions cuts are backed by credible plans.

The new Labour government has made bold pledges: clean power by 2030, doubling solar and onshore wind, and quadrupling offshore wind. Tech will be critical to delivering on those promises. But it must be smart, inclusive, and low-carbon.

 

AI’s Climate Footprint: Power or Problem?

AI is changing the world—but it’s also guzzling energy at alarming rates. Training large models, running servers, and processing vast datasets all consume significant power.

What needs to happen:

• Greater transparency from tech giants
• Stronger investment in renewables
• Exploration of edge computing to localise and reduce emissions. Edge computing processes data closer to where it’s generated like on your phone or a nearby device—rather than relying on distant cloud servers. This reduces the energy used for data transfer and helps cut the carbon footprint of digital services.

If managed wisely, AI can help cut emissions. If not, it risks becoming part of the problem.

So, What Can You Do?

Start simple:

1. Calculate your digital footprint using tools like WWF’s Carbon Calculator and Global Foodprint Network.
2. Review your digital practices—from website design to cloud storage habits.
3. Raise awareness at work—small changes to email habits or data retention policies can lead to big savings.

Thanks to Manchester Digital for a great training session last month on Carbon Literacy for the digital and tech sector! At Future Green we enjoyed learning about carbon literacy outside of our food industry.

Do you use a phone or laptop on a regular basis? If yes, you can take action today!

Interested in Carbon Literacy?

We also run a Carbon Literacy Course for the food and drink sector, with the next one starting 23rd & 25th September.

Take pledges, get certified, and turn climate knowledge into action—at work and at home.

There are moments in this work that feel like a turning point — not just for the client, but for ourselves. Take a look at the behind the scenes of our recent Strategy Sprint with Compass Group HK.

Held over two energising days in May, this Sprint wasn’t just a workshop. It was a mirror. It revealed not only how far Compass has come — but how much potential lies ahead, waiting to be activated.

Day One: Digging Deep

We kicked off with a room full of curiosity — 30 people from Compass’ leadership and middle management teams. There was a buzz, a sense of anticipation. We moved fast: from speed-dating exercises to challenge mapping, the team quickly got to grips with the big question — “Why do we exist?”

Their co-created purpose statement was clear and confident:

“We exist to be a global leader in sustainability initiatives for the food service industry — for the health and well-being of our clients, and future generations of a habitable planet.”

This set the tone. Not just as a feel-good slogan, but as a foundation to build real strategy upon. We followed it with a bold two-year goal: to be the top catering service partner to work with or for — sustainable in everything we do.

Facing the Tough Questions

But vision alone isn’t enough. So we invited in some honest discomfort: the Critical Questions.

• Can we confidently deliver on our own strategy?
• Can we create a culture of sustainability and hold ourselves to account?
• Can we consistently procure sustainable ingredients?

These weren’t hypotheticals. They were launchpads — for conversations Compass hasn’t had before, and decisions still to be made.

One particularly insightful moment came from a discussion about ingredients: the real issue wasn’t price, freshness or quality — it was availability. This sparked a powerful recommendation: centralise procurement and take ownership of the supply chain, potentially through local vertical farming and hydroponics. A beautifully practical idea grounded in context.

Day Two: From Ideas to Action

With a strong strategic base, Day Two was all about creativity and movement.

We kicked off with Lightning Demos — inspiration from across the food, sustainability, and innovation worlds. Teams then entered a “Museum Walk”, showcasing solution concepts to one another with a 1 minute pitch to spice things up.

Out of this emerged ten concepts that we mapped to our  roadmap — ten key project areas that Compass can start actioning now. Some centred around training (like Carbon Literacy, which Pauline, the MD loved), others on waste systems, procurement, or communications.

The joy? Watching abstract ideas take form, and seeing people realise: we can do this.

Unexpected Highlights

The magic of workshops often lies in the small things:

• Sustainability bingo was a surprise hit — equal parts silly and enlightening.
• The Carbon Labelling video sparked one of the most engaging discussions of the day.
• Honest reflections surfaced — like how hard it was for some to admit what they needed to stop doing. That said a lot.

Big Realisations

For Compass, the Sprint brought clarity — but also a humbling truth: they’re not quite ready to go public with a full strategy yet. And that’s okay. That’s responsible.

For us at Future Green, it reinforced a few things:

• You only need to be a few steps ahead to guide others.
• We thrive in this blend of strategy, facilitation, and food systems visioning.
• This is exactly the kind of work we want to do more of — and we’re ready to scale it.

Next Steps, New Dreams

To truly embed sustainability, Compass now needs to:

• Assign ownership: Every job is a climate job.
• Upskill the teams: Carbon Literacy is a great start.
• Run design Sprints for each project: Strategy’s nothing without fully planned out execution.

And they must resource this work like they mean it — with dedicated roles, proper timelines, and a commitment to change.

To Close…

We ended the Sprint, fittingly, with sustainable cocktails from Devil’s Tea, Chef Tina Barrat’s vegan cheese, and biodynamic bubbles from Galilea. Because sustainability should taste as good as it feels.

To the Compass team: thank you. For your openness, your humour, and your trust. You’ve laid the groundwork. Now it’s time to build.

This Food Vision workshop draws from ‘Strategy Sprint’ and ‘Strategy Signal’ – Workshop Recipes designed by the fantastic AJ&Smart.

Want to go deeper?

Join the waitlist for our upcoming Food Vision Course — an immersive experience to lead the future of sustainable food.

Highlights from our May Members Monthly Meetup!

Every time you eat a banana, drink a cup of coffee, or enjoy a piece of bread, you’re connected to an invisible network of plants, animals, microbes, and ecosystems. This is biodiversity — not just a concept, but the living infrastructure that makes food possible.

More than a buzzword, biodiversity is the backbone of a sustainable food system. It enhances ecosystem health, boosts crop resilience, supports nutrient-rich diets, and increases our capacity to adapt to climate change.

At our May 2025 Future Green Members Monthly Meetup, we explored why embracing biodiversity isn’t just a nice-to-have — it’s essential for the future of food.

The Crisis on Our Plates

The truth is stark: modern agriculture is the leading cause of biodiversity loss worldwide. Monocropping, heavy pesticide use, and nutrient overload are stripping our soils, polluting water, and putting global food security at risk.

Today, 75% of the world’s calories come from just 12 plant and 5 animal species — a fragile foundation for feeding 8 billion people. Meanwhile, over 300,000 edible plants remain underused, overlooked, or forgotten.

Shifting to regenerative practices can reverse this trend, restoring soil health and revitalising ecosystems.

At Risk: Coffee, Chocolate & Avocados

Climate change and lack of biodiversity are threatening beloved staples:

• Coffee: Arabica beans face extinction in warming regions.
• Chocolate: Cocoa yields are falling as young farmers leave the industry.
• Avocados: Water-intensive and vulnerable to drought.

The solution? Support producers using sustainable, biodiversity-friendly practices, like Fair Trade, Rainforest Alliance, and regenerative farming methods.

Real Stories: Biodiversity in Action

At our Meetup, we were inspired by powerful, local examples of biodiversity in action from two very different — but equally passionate — changemakers, Jerry Szombathy from Chinese International School and Jean-Baptiste Mage from The Wine Guild.

From curriculum to cafeteria, Chinese International School is embedding biodiversity into daily life.

Chinese International School (CIS) – Protecting Biodiversity Through Education and Food Systems

At CIS, biodiversity is not just a topic in a science book — it’s a living, breathing part of campus life.

Sustainability Lead Jerry Szombathy shared how the school’s Sustainability Council, made up of students, staff, and parents, drives projects that directly impact biodiversity, from improving green spaces to influencing the food served in the cafeteria. Their collaboration with Sodexo through a student-led Food Committee has resulted in more plant-forward, biodiversity-friendly meals and a stronger feedback loop between students and food providers.

One of the most compelling examples is the CIS Farm, where food waste is composted and used to grow vegetables — which are then served back to students. It’s a hands-on way to learn about circular systems, soil health, and the role of biodiversity in growing nutritious food. As Jerry said, “Sustainability needs champions — and we’ve built a structure to let students lead the change.”

This shows how schools can be powerful incubators for food system transformation, blending curriculum, campus practices, and community action.

 

Regenerating Land Through Wine: A biodynamic approach that balances tradition, innovation, and ecosystem healing.

The Wine Guild – Regenerating Biodiversity Through Winegrowing

Jean-Baptiste Mage from The Wine Guild took us into the world of viticulture — where tradition and innovation collide in the face of climate change. Many vineyards still rely on monocultures and chemical-heavy practices, but a growing number of winemakers are choosing a different path.

He shared compelling examples of how winemakers are restoring biodiversity and resilience:

• Letting sheep graze between vines to manage weeds and enrich soil
• Encouraging birds and beneficial insects through habitat creation
• Planting clover, fruit trees, and cover crops for healthier, living soil
• Growing multiple grape varieties in a single plot to diversify flavor and climate tolerance

In one vineyard, Jean-Baptiste described 14 grape varieties co-existing, creating a complex, self-regulating ecosystem. These techniques not only regenerate the land but also result in more expressive, terroir-driven wines.

“Biodiversity in vineyards isn’t just good for nature — it’s good for the soul of the wine,” he noted.

Interested in Organic and Biodynamic Wines? Here Are the Certifications to Know

Your Next Step Toward a Biodiverse Plate

You don’t need to be a farmer or a chef to make an impact.

✅ Choose foods that support diverse ecosystems
✅ Look for certifications like Organic, Demeter, or Biodynamic Certification
✅ Support local, seasonal produce
✅ Join conversations and communities that care

At Future Green, we’re not just talking about food system change — we’re building it.

Whether you’re a chef, student, buyer, or just curious about where your food comes from, there’s a place for you.

Ready to Act?

🔍 Discover climate-smart foods: Future 50 Foods
👥 Join our free Skool community to ask questions and share tips
🎓 Take our Food Sustainability Foundations Course or join our Carbon Literacy Training 
📅 Join our next Meetup on “Celebrate Local & Seasonal” –  10th June

Let’s work together to protect the biodiversity that protects us.

 

Chef Sandy Keung was one of the chefs at the recent LIV Golf event, where our CEO, Heidi, had the privilege of celebrating three top Hong Kong-based chefs running a live demo for a new audience—a golf audience! Chef Sandy Keung’s sustainable dining journey, emphasised her commitment to sustainability and ingredient-driven cuisine inspired by Traditional Chinese Medicine (TCM). Her move from finance to fine dining is truly not unusual in Hong Kong, but definitely brave!

On stage she showcased her blend of creativity, innovation, and a commitment to sustainability—elements we’re excited to share with you.

When you think of a former hedge fund manager who swapped spreadsheets for sauté pans, you might imagine someone seeking a quieter, more tranquil life. However, for Chef Sandy Keung, this transformation marked the beginning of a creative journey that would reshape Hong Kong’s culinary landscape. A self-taught chef with an unwavering commitment to sustainable and ingredient-driven dining, Sandy has taken Hong Kong’s food scene by storm with her restaurant, TABLE by Sandy Keung. With her philosophy rooted in the principles of Traditional Chinese Medicine (TCM) and an unrelenting passion for high-quality, sustainable ingredients, Sandy is redefining what it means to dine mindfully.

From Finance to Food: A Journey of Discovery

Having worked as a hedge fund manager and CFO, she was no stranger to high-pressure environments. Yet, it was her move to Vietnam that sparked her culinary passion. As she immersed herself in the local culture, she began cooking at home as a way to meet people and forge connections. Little did she know that this hobby would evolve into a calling.

“Cooking was something that allowed me to express myself creatively and nurture those around me,” she recalls. “I realised I was happiest when I was cooking for others, and I wanted to explore whether this was something I could turn into a profession.”

While still in Vietnam, Sandy took a part-time role in a French restaurant to challenge herself. This was her moment to test the waters and see if she could truly make a living from her newfound passion. It was a defining step, and she quickly realised that cooking was more than just a hobby—it was her true calling.

The Birth of TABLE: A Unique Dining Concept

In 2014, Sandy founded TABLE, a restaurant that has since become synonymous with sustainable, high-quality ingredients and innovative dining. Operating in Sheung Wan for nearly a decade, TABLE was originally considered a “private kitchen,” unbound by the confines of traditional restaurant classifications. Sandy’s philosophy is simple yet powerful: cook food that people love, from the heart. Her ingredient-driven cuisine inspired by TCM reflects her deep connection to sustainability, a blend of both Chinese and Western techniques.

“We never defined ourselves by what we are,” Sandy explains. “My original intention was to cook food that I enjoy, food that’s not confined by geography or tradition. I draw inspiration from my heritage, from Hong Kong, New York, and Vietnam.”

In 2024, TABLE moved to a new location at HQueen’s in Central, a step that marks an exciting new chapter for the restaurant. Sandy’s commitment to offering an experience of pure happiness through food remains unchanged, and she continues to push the boundaries of creativity in her culinary creations.

Chef Sandy and Heidi on stage at LIV Golf

Sustainable Ingredients: A Conscious Approach to Cooking

What sets Sandy apart in Hong Kong’s competitive dining scene is her dedication to sourcing sustainable ingredients. While these ingredients can be more expensive and harder to find, Sandy believes they offer something invaluable: a higher vibrational energy that connects diners to the earth.

“Sustainable ingredients tend to be more conscious—there’s a purposeful intention behind their cultivation or production,” she says. “This intention brings a certain joy when consuming them, and I believe that’s the essence of food. Ultimately, it’s about creating happiness for those who eat it.”

However, cooking sustainably in Hong Kong isn’t without its challenges. While the availability of sustainable ingredients is slowly increasing, Sandy acknowledges that the high cost of operations makes it a constant struggle. Yet, she remains determined to overcome these hurdles.

“We do what we can,” Sandy admits. “Sustainable ingredients are becoming more available, but we have to be mindful of cost. It’s an ongoing journey, and we keep striving to improve with every step.”

The Power of Local Ingredients

One of the key aspects of Sandy’s cooking is her commitment to using local ingredients. However, sourcing local produce in Hong Kong can be tricky, as the city doesn’t always offer the same variety as places like Taiwan. Still, Sandy believes that using local ingredients isn’t just about availability—it’s about fostering a deeper connection with the food and the people who produce it.

“At TABLE, we try to use local ingredients as much as possible, but it’s not always straightforward. There are fewer local products available compared to other countries. However, I believe we can always do better and incorporate more local flavours into the menu over time.”

This commitment to local, sustainable produce has led Sandy to collaborate with local farms and initiatives, ensuring that the ingredients on her plates are of the highest quality while supporting the local economy and environment.

A Vision for the Future

Looking ahead, Sandy’s culinary journey shows no signs of slowing down. As she settles into TABLE’s new home, she has set her sights on expanding both the business and its artistic collaborations. After all, it’s not just about the food—it’s about the experience.

“Next, I want to grow the business so I can take better care of my team. They’ve been with me for over a decade, and I’m deeply grateful for their dedication,” she shares. “I also look forward to more collaborations with different art forms. We’ve paired food with music before, and we plan to bring together jazz, visual art, and food in an exciting cross-over event this April. We’ll also be creating special menus inspired by the artists featured in the galleries of our building.”

Sandy’s ability to blend art, culture, and cuisine is what makes TABLE a truly unique dining experience in Hong Kong. By continuously pushing the boundaries of creativity and sustainability, Sandy Keung is not only shaping the future of dining in Hong Kong but also setting a global example of what it means to cook with purpose.

Chef Sandy getting photographed with her dish!

A Commitment to Sustainability

Sandy’s approach to cooking isn’t just about creating beautiful dishes—it’s about creating a more sustainable, conscious dining culture. Whether it’s through her work with local seafood farms or her dedication to using seasonal, ingredient-driven cuisine, Sandy Keung is leading the way for the next generation of chefs in Hong Kong and beyond. Her commitment to sustainability is not just a trend—it’s a philosophy that will continue to resonate with diners and chefs alike for years to come.

 Menu Carbon Labels

You can read the full raw interview from the stage below.

1. Tell us what brought you to cooking and why did you want to be a chef? 

I fell in love with cooking when I moved to Vietnam to live.  I was still in finance and when I moved there, I was cooking a lot at home in order to meet people.  Soon I realised I really enjoyed the creative and nurturing part of cooking for others.  I went part time in a French restaurant during my time there to test myself.  I wanted to know if I ever were to change this hobby into my profession, would I still enjoy it.

2. How has your culture influenced your approach to cooking and learning to cook?

I believe no authentic creation can be influenced by your own cultural heritage and upbringing.  And that goes with cooking as well.  All of my ideas, palate, preferences are all products of the fabric of my ancestral inheritance and my experiences growing up representing my identity.

3. Tell us more about your style going forward- and the ethos of your restaurant? How long have you been operating your restaurant in HK? What’s unique about your style?

Happiness is the core value of Table by Sandy Keung, my restaurant.  It is what drives me to continue to cook.  I feel very grateful that my skillsets can be an instrument for others to share and connect.

We opened eleven years ago in Sheung Wan and we just moved to a new location at HQueen’s in Central.

We were always seen as a “private kitchen” in the past.  I have never defined ourselves for what we are.  My original intention was very simple.  I just want to cook food that people enjoy and from my heart.  Table by Sandy Keung was created based on how I like to dine.   I did not want to be procedural or too conforming as I have never defined our cuisine geographically.  Of course, as a Hong Kong person who grew up here and lived in New York and Vietnam, I take from all of those elements when I cook.  I use techniques that are both Chinese and Western.

4. What are some of the differences in cooking with sustainable ingredients versus say, industrial-grown ingredients? Flavours, textures, quality etc?

Hahahahaha…..It can be more expensive and harder to find.   Generally, I would say sustainable ingredients tend to be higher in ‘vibration’.  There is a more conscious intention behind the growing or making of such ingredients.  Thus ultimately makes you happier when consuming.  And I think that’s the ultimate goal of food. 

5.What would be some of the biggest challenges in cooking sustainably in Hong Kong and how do you overcome this/are overcoming this?

Sustainable ingredients are becoming more available.   However, the cost of operations is still high and thus it is something that needs to be considered / overcome.

6.Do you offer much in the way of local ingredients dining,– what have been some of the challenges you encountered and how did you overcome this? 

We try to use as much as we can in a sensible way. No doubt, there are less local products available in HK when compared to may be say Taiwan or other neighboring countries.  But I think there is always ways to get more and more ‘local’ ingredients or flavors into the menu.  I think it is a journey.  There is never an end.  We can always do a little better at a time.

7.What are some future goals for your culinary journey going forward? Any plans to grow?

In our new home, I hope we can grow in our business so I can take better care of my team.  Afterall they have given me or us ten plus years of their time.   And as for the operations, I look forward to more and more collaborations with different art medium.  We have done music pairing before.  I love to do more of that.  In fact, we have planned to do a cross over of Jazz, visual art and food on April 1 with a local jazz musician.  And also during March, we have planned special menus that are inspired by artists featured in galleries of our building, their art and messages.

8. Now for this special dish that you’ve made here for the  Liv golf event, let’s dive a bit deeper.  Tell me the story of the local abalone farm and why it’s so special for your dish?

In the past, there is only one specie of abalone in HK and it doesn’t grow very much in size.  So fishermen have no interests in growing them as they cant make much from this abalone.

At the same time, majority of wild caught abalone are exported from countries like Australia , Mexico to HK and China.  Wild caught abalone are critically threatened due to overfishing and the acidification of oceans as lower pH erodes the calcium carbonate in their shells. 

This abalone used in the dish is a mixed specie created under the program with Fujian University.  HK water temperature is not as low as places like Japan, Korea, Tsingtao.  But with this new specie, they have success in growing in Fujian and believe can grow in HK as well.  These abalones are now being tested for growing in Lama island.  They can grow to as large as 1 to 2 catty each.  This is important in helping to elevate the demand and hopefully overfishing of wild caught abalones from abroad.

9. Where do you see sustainability and cooking heading in the next 5 years / future?

I believe it will become more and more on the forefront of consumers mind when they make their choices.   

10.Why seafood?   

HK people love seafood and HK is one of the largest market for world’s seafood.  We have to import 99% of the seafood we consume in HK.

11.TABLE is known for its commitment to ingredient-driven dining with a strong focus on quality and sustainability. What inspired you to create this concept, and how does it set TABLE apart from other restaurants in Hong Kong?

Eating according to seasonality is not simply a fashionable trend due to sustainability concerns. Chinese traditions describe the world as a harmonious and holistic entity, where all living beings are viewed in relation to their environment — and mankind is part of this holistic entity. We are influenced directly and indirectly by changes in the weather, and our bodies experience corresponding physiological and pathological responses to these changes.

According to traditional Chinese medicine philosophies, if we consume seasonal foods that are similar in nature to our external environment, we remain in harmony with the environment and adapt better to changes in seasons and are able to stay healthy.

At TABLE, we work with TCM principles and the 24 Solar Terms to incorporate seasonal ingredients to maintain harmony and inner wellbeing. Our dishes aim to showcase local seasonal ingredients and flavors that are uniquely Hong Kong. And most importantly, we apply our secret ingredients of happiness to create ‘Conscious Ingredient Based Cuisine’ that is uniquely Hong Kong and uniquely ‘Sandy’.

12. Hong Kong is a global food hub with a rapidly evolving dining scene. How do you see TABLE’s role in shaping the future of dining in the city? Are there any new trends or techniques you’re excited to explore?

I hope to see we use less premade ingredients but make more from basic ingredients……. Actually never thought about shaping the future for the city……… I need to think about this one.

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Contact Us:

Got questions or ideas? Email us at hello@futuregreen.global.

Together, we’re not just talking about a sustainable future; we’re building it. Let’s make every meal a story worth telling.

Stay green, stay inspired.

Future Green Team

 

As far as nuts go, hazelnut is out and pistachio is in (23 months running according to the social media data)! 

Do you know your Swalty Versus your Swicy?

Food trends predicted by ai. Are you a believer?

Here’s my summary on a brilliant episode of The Food Programme and how it’s helping our food businesses, CAN AI be a team member? 

Chefs: AI offers tools to enhance creativity, technique, and efficiency.

Technique Enhancement: AI provides cooking tips and tricks that go beyond traditional cookbooks. For example, it can offer specific instructions on how to ensure a crumble topping is extra crispy.

Ingredient-Based Recipes: AI can generate recipes based on available ingredients (great for food waste management). This reduces food waste and sparks creativity by suggesting dishes chefs might not have conceived otherwise.

Ideation Partner: AI assists in brainstorming, suggesting unique flavour combinations and culinary concepts. Though some combinations may be unusual (like spicy plum cake with jalapeno- who would have thought!), they can push chefs beyond their usual boundaries – YAY. However, human oversight is crucial to avoid absurd or unpalatable outcomes.

Retailers: AI streamlines operations, predicts trends, and aids in supply chain management

Accelerated Trend Identification: AI speeds up the process of spotting emerging food trends, enabling faster product development and placement on shelves. This is particularly valuable in a fast-changing market where capturing trends quickly is essential. And guess what?? We have the perfect workshop for that! The Sustainability Sprint!! Can we reduce product development in the development kitchen from 2 years, to just 12 weeks??  

Reduced Product Failures: By predicting consumer preferences, AI helps retailers minimise the risk of launching unsuccessful products. Given that most new food products fail within a year, this predictive capability is a powerful tool. ‘Hot’ honey pizza anyone? Can we avoid the rubbish reviews ahead of time because ai can help predict what’s in? And what is ABOUT to be a trend.

Global Data Tracking: AI monitors menus and social media discussions worldwide to pinpoint trending ingredients and flavour pairings. For example, AI identified pistachio as a trending flavour, leading Waitrose to create pistachio Tiramisu and Panna Cotta. You can discover what the new ‘salted caramel’ is!

Supply Chain Efficiency: AI helps ensure ingredients get to the right factory at the right time, reducing waste and optimising logistics.

Restaurants: AI enhances customer experiences, optimises efficiency, and helps adapt to consumer trends.

Improved Customer Service: Robots powered by AI can assist with tasks like delivering plates, creating a novel and engaging dining atmosphere. “Bella” the robot at Cosmo in Glasgow brings plates to tables and entertains customers. This leaves time for human interaction and efficiency, humans can focus on other tasks. It can also help a manager stuck due to labour shortages.

People power Savings: AI-driven automation can reduce labour costs by handling repetitive tasks. Bella can carry multiple plates at once, saving staff from making numerous trips.

Adapting to Consumer Trends: AI helps restaurants understand and cater to the growing demand for healthier and more sustainable food options. By analysing data on consumer behaviours, restaurants can create menus that align with these trends.

What’s OUT and what’s IN according to the data?

 ❌Hazelnut – ✅ Pistachio

 ❌Swalty – ✅ Swicy (sweet and spicy= hot honey or sweet and salty = salt caramel)

 ❌Flavoured gin –  ✅ Cream liqueurs

 ❌Honey –  ✅ Peanut butter

 ❌Instant rice – ✅ Instant noodles

Want to learn more? Join us at our flagship event on 21 March in Hong Kong to hear about food, technology and AI.

Get your tickets here.

 

Happy faces at our first Meetup of the year!

What a fantastic start to 2025! We held our first online Future Green Members Monthly Meetup of the year, focusing on a topic that’s both timely and transformational: Veganuary and the role of plant-based choices in building a better future.

Our January Meetup brought together an inspiring community of sustainability leaders, and we were honoured to welcome not one but two brilliant guest speakers—Tina Barrat, a celebrated chef and plant-based advocate, and Katie Tang, a key voice in Shanghai’s thriving vegan restaurant scene.

Both Tina and Katie shared their personal journeys and professional insights, leaving us energised and ready to tackle the year ahead. If you missed the session, don’t worry—here’s a recap of the key takeaways that had everyone talking.

1. Every Bite Counts

Change doesn’t have to be overwhelming. Both Tina and Katie reminded us that even small shifts towards a plant-based lifestyle can make a significant difference.

It’s not about going all-in overnight. Instead, try replacing a couple of meals a week with plant-based options. These small, consistent changes can lead to big wins—not just for your health, but also for the planet and our food systems.

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2. Creativity Fuels Change

If you think plant-based food is boring, think again!

Tina wowed us with her innovative approach to cooking, from giving traditional dishes a vegan twist to experimenting with ingredients like microalgae. Meanwhile, Katie highlighted how Shanghai’s vegan dining scene is redefining what sustainable eating can look like—fun, accessible, and full of flavour.

Their message was clear: creativity in the kitchen can inspire not only individuals but also businesses and entire communities to embrace plant-forward choices.

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3. Driving Global Impact Through Diet

What we choose to put on our plates matters. Tina and Katie underscored how plant-based diets align with the United Nations Sustainable Development Goals (SDGs), making our everyday food choices a powerful tool for change.

• SDG 2: Reducing hunger by supporting sustainable agriculture.
• SDG 13: Combating climate change through reduced emissions.
• SDG 15: Protecting biodiversity by easing pressure on ecosystems.

It’s a simple yet profound idea—rethinking our diets can ripple out to create meaningful change for people and the planet.

Tina and Katie giving a glimpse of their beautiful vegan food journeys!

What’s Next?

We’re thrilled to announce that this Meetup is just the beginning!

Our next Monthly Meetup will take place on 11th February 2025, where we’ll dive into the topic of Sourcing Seafood Responsibly. Expect actionable insights, expert speakers, and another chance to connect with a like-minded community.

👉 Mark your calendars and stay tuned for updates!

Missed the Session?

Not to worry—you can still catch up! The recording and slides from this month’s Meetup are available on our Member community platform.

If you’re not already a member, signing up is free and easy. Join us today to access this and a wealth of other resources.

👉 Access the Recording and Slides Here (For Members Only)

Tina telling us about her journey from fashion jewellery to becoming a vegan chef

Chef Tina truly went the extra mile, adding a delicious twist to our Meetup! She has graciously offered to treat our Kahoot quiz winner, Keleim, to an unforgettable vegan dinner for two at Yudei Restaurant in Sham Shui Po. A massive congratulations to Keleim on your well-deserved win—savour every bite of this culinary adventure!

Join the Movement

Creating a sustainable future for our food systems is no small feat, but it’s one worth striving for. At Future Green, we’re committed to empowering food industry professionals to lead this change.

Find out more about our Future Green Membership 3.0, which offers exclusive tools, events, and resources to help you stay ahead in the world of sustainable food. Have questions? Drop us a line at hello@futuregreen.global.

Let’s make 2025 the year we revolutionise the food and beverage industry, one plate at a time.

Connect with Us:

1. Follow us on LinkedIn
2. Subscribe to our Newsletter 
3. Take our Carbon Literacy Course

Contact Us:

Got questions or ideas? Email us at hello@futuregreen.global.

Together, we’re not just talking about a sustainable future; we’re building it. Let’s make every meal a story worth telling.

Stay green, stay inspired.

Future Green Team

At HKTDC Eco Expo Asia 2024, one of Hong Kong and China’s most anticipated environmental events, Heidi Yu Spurrell, Founder and CEO of Future Green, shared her insights on sustainable practices with an expert panel. She discussed how landlords and developers can transform tenant food waste through circular systems, underscoring businesses’ pivotal role in driving sustainability and tackling pressing environmental issues.

This issue has become more critical than ever, and it’s not just about reducing food waste at the consumer level but tackling inefficiencies throughout the entire food system. One simple, often overlooked food product, the humble bowl of rice, perfectly illustrates why this is so urgent.

The Hidden Journey of Rice

Rice, a staple for billions of people around the world, may seem like an everyday food that doesn’t carry much weight in the conversation about sustainability. But when we start tracing its journey, we quickly realise how resource-intensive its production is and how much waste is tied to it. We often talk about red meat reduction (swap for chicken) as a quick win and low-impact food option, but what about rice? One serving (100 grams) of rice is equivalent to 0.16kg CO2e.

In ‘How Bad Are Bananas?’ author Mike Berners-Lee examines the environmental impacts of various products, including rice production. Rice farming, especially traditional flooded paddies, has a notable impact on greenhouse gas emissions. This process creates ideal conditions for methane production by anaerobic bacteria, significantly contributing to global methane emissions—a potent greenhouse gas. 

While alternative methods such as dryland or aerobic rice farming can reduce water use and emissions, they are less widely adopted and often yield lower amounts. These aspects make rice production a surprisingly resource-intensive crop, and thus its environmental footprint is larger than many might expect.

Imagine this:

A bowl of rice sits before you at the table. Before it arrived, it was carefully prepared in the kitchen by hand, balancing water, heat, and energy to achieve the perfect texture. Next, it was transported by truck, burning fuel and emitting carbon as it travelled miles to your restaurant or store. Before transportation, the rice was grown in flooded paddies, requiring over 2,500 litres of water to produce just one kilogram and releasing methane, a potent greenhouse gas. Before reaching the paddies, the seeds were developed by the seed company through years of research to ensure they could thrive with less water and withstand changing climate conditions.

Each grain in your bowl represents a complex journey of resources, labour, and environmental impact. Every uneaten spoonful is not just food waste—it’s a reflection of the intricate system that sustains us while putting a strain on our planet. 

Food Waste: More Than Just Leftovers

Food waste is a global issue and it began long before leftovers were thrown out. The real environmental cost starts at the point of production. With 1.3 billion tonnes of food wasted globally each year, rice waste at the consumer level is a significant contributor.

The Ripple Effect of Food Waste

At Future Green, we believe that to truly make a difference, we must address the root causes of food waste and rethink the entire food system. It’s not just about reducing waste at the consumer level, but about eliminating inefficiencies at every stage of the food supply chain.

One simple strategy using behavioural science reduced waste by as much as 44%, as demonstrated in a successful project at a Dubai canteen where diners were encouraged to track and reduce their plate waste. It’s a powerful reminder that awareness and education can drive tangible change.

Small Changes, Big Impact

Tackling food waste can often feel like an overwhelming challenge, but the truth is that even the smallest interventions can lead to substantial reductions. We’ve seen firsthand how simple, cost-effective changes can make a difference in reducing waste, particularly in industries like food service and baking.

One such example is a recent project with a Hong Kong-based private club. The club was keen to reduce its food waste, but instead of overhauling the entire system, it focused on making small yet impactful changes. By making waste bins more visible and tracking waste volume, the club was able to divert significant amounts of food waste from landfills. The success of the initiative was largely due to the staff being on board – the club was able to frame the changes in a way that made their jobs easier. For example, the introduction of an aerobic digester system helped reduce the physical effort needed to manage waste removal, making the staff more willing to embrace the new system.

In another example, we worked with a bakery that faced the challenge of disposing of crustless sandwich ends. To address this, we helped them to consider the redesign of their recipes to incorporate the “wasted” pieces of bread ends, creating a practical upcycling solution. However, longer baking times and different ingredients raised costs, making the changes hard to justify. A Life Cycle Assessment (LCA) could have helped the bakery make more informed decisions, but the high cost of conducting one made it unfeasible. This highlights the importance of assessing both the environmental and financial impact of changes before implementing them, as even small adjustments can lead to unexpected results.

Rethinking the Food System

Reducing food waste isn’t just about what we do in our homes – although that’s a significant part of the solution – it’s about fundamentally rethinking how we approach food production, transportation, and consumption. Every food item that hits the shelves and ends up on our plates has a story, and understanding that story is crucial.

It’s Time for Change

As consumers, we have the power to change how food systems operate, but it’s up to us to make smarter choices. The next time you’re about to throw away that leftover rice, consider the journey it’s been on. Think about the water, the labour, and the carbon emissions involved. Think about how easy it could be to reduce the waste instead.

Food waste is a systemic issue that requires systemic solutions. By rethinking our food systems, reducing waste, and making better, more sustainable choices, we can reduce our environmental impact and build a healthier planet. The journey toward sustainability begins with each of us, and it’s time to take action.

By making small changes in our daily habits and challenging inefficiencies in the food supply chain, we can make a difference. The question is: Are you ready to be part of the solution?

Watch the Reel!

 

Stay green, stay inspired.

Future Green Team

Are you curious about your food’s impact?

 

 

Our October Meetup Attendees at Link Sustainability Lab

For far too long, we’ve been led to believe that recycling is the golden ticket to sustainability. However, when it comes to food waste, recycling (e.g. composting) or upcycling (e.g. creatively using scraps to to make a new dish like chips from veg peels) alone is simply not enough. Read the blog below to discover innovative food waste solutions!

The Real Challenge: Linear Thinking

The crux of the problem lies in our linear thinking. We separate our food scraps, perhaps compost a little, and then pat ourselves on the back, believing the job is done. But systems thinking requires a broader perspective – which is the best approach for managing food waste. Food waste is part of a much bigger picture that encompasses production, consumption, and disposal.

Let’s face it: the food waste we think we’ve “managed” often just shifts responsibility elsewhere—out of sight, out of mind. Yet that waste remains a persistent issue, waiting to resurface and bite us hard.

Heidi explaining the importance of Systems Thinking 

Avoiding the Greenwashing Trap

Upcycling initiatives can give us a false sense of accomplishment, but let’s be honest: they often serve as quick fixes that overlook the root causes. This is where greenwashing comes into play.

Take a restaurant that boasts about its composting efforts. That’s commendable, but why aren’t they addressing the underlying problems? Over-ordering, oversized portions, and a lack of planning are the real culprits behind those leftovers. The true solution lies in preventing food waste at its source rather than merely cleaning up the aftermath.

The True Impact of Food Waste Prevention

Consider this staggering statistic: one-third of all food produced worldwide is wasted. That’s not just a shame; it’s a colossal environmental concern. Each piece of wasted food represents wasted resources, from water usage to transportation emissions.

To combat this, we must rethink our approach to food waste. The Waste and Resources Action Programme (WRAP) model emphasises prioritising prevention over all else. Why? Because eliminating food waste at the source has the most significant impact—not just on our environment but also on our finances.

Recycling or composting food waste is beneficial, but it fails to address the waste that should never have happened in the first place.

Highlights from our workshop

Small Tweaks, Big Wins

The good news? Change doesn’t have to be daunting. Simple, low-cost adjustments can yield massive results.

Take this canteen plate waste example using 3 nudges: they reduced portion sizes and had physical demonstrations of this at point of sale, switched to clear plastic bags at disposal next to a charts with daily weighing results,  and provided educational posters on tables, diners had visual feedback on their waste every day. The outcome? A remarkable 44% reduction in food waste over 12 weeks. This highlights how small shifts in behaviour can lead to substantial change.

Behavioural nudges, combined with regulations on food waste management, can be straightforward, actionable, and effective. They not only help minimise waste but also foster a new mindset around it.

Changing the Consumer Mindset

Many consumers are unaware of the ripple effects of their choices. They don’t realise that ordering more food than they can eat contributes significantly to global sustainability issues. Food waste occurs every time someone orders based on their eyes instead of their stomach.

This is where businesses can take the lead. By educating consumers about portion control, responsible ordering, and the impact of food waste, we can transform behaviours. Clear messaging, portion adjustments, and transparency about food waste disposal can make a significant difference.

It’s not merely about reducing waste; it’s about changing habits—from how we order food to how we appreciate it.

Guests mingling at Link Sustainability Lab

The Power of Peer Influence in Reducing Food Waste

Humans are inherently social creatures, and our choices are often influenced by those around us.

Research shows that peer behaviour significantly impacts how much food people buy and waste. Businesses that leverage this insight—by promoting responsible food choices and encouraging customers to follow suit—can drive transformative change.

For instance, a restaurant that advocates for smaller portions and openly discusses food waste prevention can inspire its patrons to be more mindful. This is how movements begin—one small nudge at a time. Check out one of our favourite books for designing interventions. 

‘The Behaviour Change Wheel’ by Susan Michie, Lou Atkins and Robert West

Success Story: Hong Kong’s Food Waste Revolution

ZERO-WASTE TO LANDFILL FOR THE F&B INDUSTRY

Let’s look at a successful case: Marsha Gau led the ZERO-WASTE TO LANDFILL FOR THE F&B INDUSTRY project in Hong Kong (2022), collaborating with 20 restaurants, bars, and cafes to tackle food waste. The ambitious goal? A 70% reduction in landfill waste.

And it worked.

Stats from the ZERO-WASTE TO LANDFILL FOR THE F&B INDUSTRY project in Hong Kong (2022)

Within just two months, these businesses achieved an impressive 50% landfill diversion rate. The key to this success wasn’t just about systems and processes—it was about changing behaviours. Engaging kitchen staff and management (empathising with their busy schedules), educating them on the importance of prevention, and demonstrating how to implement these changes created lasting impacts across the entire business.

Highlights from our 3 speakers at the Meetup

ECPAL’s Comprehensive Approach to Food Waste

Ivan Tai, a passionate advocate for sustainability, is founder of local NGO ECPAL, a key player in the fight against food waste. ECPAL employs a comprehensive approach that integrates education, collection, recycling, and reporting:

• Education and Promotion: ECPAL educates clients about proper food waste segregation and raises awareness through engaging social media campaigns, workshops, and seminars.
• Collection: They provide strategically placed food waste bins, ensuring collection occurs at flexible times that suit clients’ needs. Each full bin is exchanged for a clean one, making the process seamless.
• Recycling: Collected waste is transported to ECPAL’s workshop or O・Park, where it is transformed into valuable resources like energy and compost.
• Reporting: ECPAL submits detailed monthly reports that track the quantity of food waste collected and the resulting carbon reduction, showcasing their commitment to transparency.

Despite facing challenges such as contamination of food waste bins and high operating costs, ECPAL remains steadfast in its mission. They emphasise source segregation and integrate pre-treatment methods, proving that dedicated efforts can drive meaningful change.

Tiffana Kwok from Hung Yat Farm Limited: Regenerative Agriculture and Circular Economy Solutions

Next up, Tiffana Kwok from Hung Yat Farm Limited introduced innovative solutions to tackle food waste through regenerative agriculture and circular economy principles. Using enzymes that reduce the need for chemical fertilisers and pesticides, Hung Yat Farm demonstrates how one tonne of food waste can produce one tonne of edible produce. This approach not only enhances food security but also contributes positively to both the environment and the economy! Food businesses also get to share a great sustainability story with customers.

Key Takeaway

We cannot recycle our way out of the food waste crisis. The real solution lies in preventing waste before it occurs. It’s about more than just work flows in the kitchen—it’s about shifting mindsets, engaging communities, and recognising that every meal and choice sends ripples through the world.

When businesses embrace this shift, they do more than reduce waste—they lead a movement. A movement that changes how we perceive food, how we value it, and how we can save it.

A special thank you to our speakers for sharing their insights and expertise, to Link Sustainability Lab for hosting this event, and to all attendees for joining us in this important conversation!

Watch the reel for a quick summary of the event! 

Connect with Us:

• Future Green Website
• Follow us on LinkedIn
• Subscribe to our Newsletter 

Contact Us: Got questions or ideas? Email us at hello@futuregreen.global.

Together, we’re not just talking about a sustainable future; we’re building it. Let’s make every meal a story worth telling.

Stay green, stay inspired.

Future Green Team

Are you curious about your food’s impact?

 

 

 

Pictures of attendees at Fortnum & Mason 

As a food business, if you source staples like coffee, tea, or sugar, it’s crucial to consider the farming practices behind these products. Supporting fair farming isn’t just about ethics and the well-being of the millions of people who rely on these goods for their livelihoods, it’s about ensuring the sustainability of your supply chain. This month’s Future Green Members Meetup, hosted at Fortnum & Mason, delved into the pressing issue of fair farming and how businesses can play a role in fostering a more equitable global food system.

Why Fair Farming?

Over 200 million people depend on fairly traded goods, including coffee, tea, and sugar, for their daily livelihoods. Fairtrade (the certification) and fairly traded goods aims to protect these workers from exploitation, ensuring better wages, safer working conditions, and ethical practices throughout the supply chain. Yet, challenges such as child labour, unhygienic conditions, and even corruption can undermine these efforts. This is why understanding the intricacies of your supply chain is crucial – ensuring transparency, ethical sourcing, and long-term sustainability.

 

Heidi with Chef Daniel of Fortnum & Mason 

Guest Speaker Spotlight: Chef Daniel Fenner on Building Sustainable Supply Chains

Chef Daniel Fenner of Fortnum & Mason provided invaluable insights. He emphasised that building long-term relationships with suppliers is key to making meaningful strides in sustainability. By working closely with suppliers to improve their practices rather than abandoning them when they fall short, businesses can foster a more ethical, resilient supply chain.

Daniel also posed a bold yet necessary challenge for the future:
“We will make a leap in sustainability when we start including sustainability standards with calorie labels, empowering consumers to make informed choices that benefit both their health and the planet.”

His vision highlights the critical role of consumers as the ultimate drivers of change. As businesses meet the growing demand for sustainability, they will not only elevate their brand but also contribute to a global shift towards more responsible sourcing.

Daniel also shared company values and core components of how employees stay up to date with sustainability initiatives including training. 

Key Takeaways

1. Start with Transparency, Not Perfection
   Fair farming is a journey. It’s about taking actionable steps and continuously improving your sourcing practices rather than expecting instant perfection. Transparency helps build trust with consumers and fosters a more ethical approach to procurement.
2. Context-Specific Solutions
   Fair farming practices must be tailored to regional contexts. What works in one region may not be applicable in another. By partnering with local experts who understand the unique challenges faced by farmers in specific regions, businesses can ensure that their efforts are both effective and sustainable.
3. Collaboration with Suppliers is Essential
   Building and nurturing long-term relationships with suppliers is crucial. Rather than dumping suppliers who don’t meet ideal standards, work with them to improve practices. This collaborative approach can lead to win-win solutions, ensuring a more ethical supply chain for all parties involved.

Looking Ahead: The Role of Businesses in Driving Change

Fair farming is a vital component of building a resilient and sustainable global food system. By investing time and effort into understanding your supply chain and collaborating with suppliers, businesses can create greater value for their operations while supporting the farmers who grow the products we rely on every day.

Supporting fair farming and ethical sourcing practices isn’t just about doing the right thing—it’s about future-proofing your business and contributing to a fairer, greener planet.

Thank you to Fortnum & Mason for hosting this enlightening session and for providing a delicious breakfast spread that showcased the possibilities of sustainable, high-quality food.

Big thank you to our sponsors – Invest Hong Kong and Fresh Accounting for their continued support in advancing our mission. 

Membership 3.0: Empowering Your Sustainability Journey

The event also introduced the very exciting, all new Future Green’s Membership 3.0– a revamped offering designed to empower businesses on their sustainability journey from the comfort of your seat. 

Heidi, CEO of Future Green, highlighted the key benefits for both paid and unpaid members, including access to Future Green Scorecards for benchmarking sustainability efforts, Webinar recordings, coaching, and new course cohorts for our signature courses – Food Sustainability Foundations and Carbon Literacy Course for the Food Sector.

 

This ALL NEW 100% ONLINE COMMUNITY will provide practical tools and frameworks to help businesses take impactful steps towards improving their supply chains and practical resources to really know if suppliers are sustainable. 

Learn more about the different tiers of membership here. 

Join our SKOOL community and become a member now!

Watch the reel for a quick summary of the event! 

Connect with Us:

• Future Green Website
• Follow us on LinkedIn
• Subscribe to our Newsletter 

Contact Us: Got questions or ideas? Email us at hello@futuregreen.global.

Together, we’re not just talking about a sustainable future; we’re building it. Let’s make every meal a story worth telling.

Stay green, stay inspired.

Future Green Team

Are you curious about your food’s impact?