At Future Green, we are incredibly proud to announce a monumental milestone in global climate education.

In partnership with the Speak Carbon Collective, we recently delivered the official Carbon Literacy training to student leaders at AISL Harrow Shenzhen Qianhai (Harrow Shenzhen). Making history, these students are the very first in the world outside of the United Kingdom to undertake this accredited Carbon Literacy course.

 

Our community coming together to make access to nutrition a food business priority.

Food sustainability conversations often focus on carbon emissions, food waste, and supply chains. 

But another important question is emerging in the food system: Do people actually have access to healthy, nutritious food and the knowledge to choose it?

That was the focus of our March Future Green Members Monthly Meetup last week, hosted at FEAST, EAST Hotel — the vibrant restaurant space inside EAST Hong Kong that brings together food, community, and conversation.

Gathering at FEAST created the perfect setting for a discussion about the future of dining. Surrounded by chefs, hospitality professionals, and sustainability leaders, members explored how restaurants and food businesses can help make healthier choices easier to understand and access.

The session began with a big-picture look at what “access to nutrition” really means. According to the FAO definition, access to nutrition is not simply about food being available. It includes availability, affordability, and nutrition knowledge, ensuring that people can obtain and understand healthy food choices.

Even in cities like Hong Kong, where food is abundant, there can still be significant gaps in access to nutritious diets. From cost barriers to limited transparency around food composition, many consumers lack the information needed to make informed decisions about what they eat.

🥗Healthy Diets for People and the Planet

The discussion also explored how healthy and sustainable diets shape the future of food systems.

One framework highlighted was the Planetary Health Diet, developed by a global group of scientists (EAT LANCET). It encourages eating more vegetables, whole grains, legumes, and nuts, while reducing red meat and highly processed foods.

These dietary shifts benefit both human health and the environment, especially as the global food system contributes roughly a third of greenhouse gas emissions.

Participants also learned about Future 50 Foods, a list of nutritious ingredients that grow well in changing climates. Foods like lentils, seaweed, chickpeas, teff and quinoa help diversify diets while supporting more resilient agriculture.

Together, these ideas show that improving access to nutrition is not only a public health issue. It is also a key part of building a more sustainable food system.

Conversations, connections, and new ideas on making nutrition more accessible.

🍽️Nutrition Transparency in Restaurants

Our meetup’s guest speaker, Jojo Kwok Ka Po, Co-founder of Body Nova and Dinewell AI, shared insights into how nutrition transparency could reshape dining experiences.

In Hong Kong, nutrition labelling is mandatory for packaged food products, but most restaurant dishes still do not provide this information.

Body Nova is working to bring nutrition labelling to restaurant menus, providing information such as calories and key macronutrients including carbohydrates, protein, fat, and dietary fibre.

Their work reflects a broader shift in consumer expectations.

Health-conscious diners are increasingly looking for restaurants that support their wellbeing, not just their taste preferences.

Through their platform Dinewell AI, diners can explore nutrition information across restaurant menus and filter dishes based on dietary preferences or allergens.

Jojo Kwok Ka Po, Co-founder of Body Nova, sharing insights on bringing nutrition transparency into real-world dining.

🔄 From Commodity to Performance Fuel

One of the most compelling ideas discussed during the session was how restaurants might rethink the way they position food.

Jojo suggested that many restaurants still treat food as a basic commodity — something comparable to fuel.

In other words, restaurants can shift their messaging from simply serving meals to offering food that supports performance, wellbeing, and mental clarity.

For example, a healthy lunch might not just be a salad. It could be positioned as the fuel that helps someone stay focused during an afternoon meeting.

This approach reflects a growing market of health-conscious diners who are willing to spend more on food that supports their lifestyle and wellbeing.

📊 The Role of Data in Changing Food Choices

During the Q&A session, participants explored how nutrition data might influence both diners and chefs.

Jojo shared that early insights from Body Nova’s work already show shifts in consumer behaviour.

Some chefs have also started adjusting recipes after seeing the nutritional breakdown of their dishes. In some cases, this has led to greater use of seasonal ingredients or healthier cooking methods.

Over time, tools like these could encourage a broader shift toward healthier restaurant menus without compromising flavour or creativity.

 

🎉 Kahoot Quiz: Learning Through Play

We wrapped up the session with a fun Kahoot quiz, covering topics like access to nutrition, the Planetary Health Diet, Future 50 Foods, and Jojo’s work on nutrition transparency.

Congratulations to Eddie Pang from EAST Hotel, who won the Nutrition Labelling Trial Service for six dishes, valued at HK$8,280.

 

💚 What’s Next?

If this conversation on Access to Nutrition resonated with you:

• Explore how nutrition labelling and transparency could enhance the dining experience and customer trust
  • Connect with Body Nova to learn how their nutrition labelling and wellness consultancy can support your restaurant or hospitality business

👉 Join the Future Green Membership for practical tools, expert insights, and a community driving real change in food and hospitality
📅 Book a discovery call to explore how we can support your sustainability journey

Because sustainability is not only about the planet. It’s also about people’s health and wellbeing.

——————————————————————————————————–

 

Welcome back to an unforgettable Day 3 at the Savour by LIV Golf stage here in Hong Kong! If you missed the action today, you missed a truly enlightening culinary masterclass.

Set against the lively backdrop of the golf tournament, we had the absolute honour of hosting a chef demonstration with none other than Chef Gavin Chin. Known for his incredible work at Brut! and his gorgeous Sai Ying Pun restaurant, House of Culture, Chef Gavin brought his unique multicultural perspective to the stage.

Alongside his engaging live cooking session, Chef Gavin shared his profound passion for community, heritage ingredients, and sustainable cooking…

Neighbourhood to Table: Rethinking Local Flavours

Chef Gavin challenged the audience to look closer at the ingredients in their own communities. Born in Perth with Malaysian heritage, Gavin identifies as a “third culture kid” and designed House of Culture to be “a home for many cultures to come together”.

To showcase this, he highlighted incredible local ingredients from the traditional shops in Sai Ying Pun. He spoke passionately about preserving these local businesses: “If these dishes are slowly eroding or fading away… how can we as the next generation create new innovative dishes that can still utilise these traditional ingredients in a contemporary format so that we can sustain these shops”.

Highlighting Heritage Ingredients: Chinese Olives and Soy

Chef Gavin brought this philosophy to life by incorporating unique local elements into his cooking. He introduced the audience to lam gok, or Chinese olives. Unlike western olives, these are marinated in licorice and soy, giving them a “unique earthy umami flavour”. He even shared a fantastic piece of history, explaining how vendors used to throw bags of these “flying olives” up to apartment buildings in exchange for cash thrown down by residents.

He also demonstrated the power of soy, using both light soy for “foundational flavour” and dark soy for a rich “caramel colour tone”. To naturally bind and thicken his dish without corn flour, he utilized white miso – a great sustainable product born from soy fermentation.

The Humble Onion Pie: A Multicultural Masterpiece

To prove that traditional ingredients can shine in contemporary ways, Chef Gavin prepared a spectacular “Humble Onion Pie”. Inspired by the classic Australian pub Guinness pie, Gavin created a completely vegetarian version.

He substituted heavy meat with local fermented vegetables, such as chai poh (salted, aged white radish that provides a “chewy meaty texture”), the umami-rich Chinese olives, and onions deglazed with dark beer. As a special nod to the LIV Golf event, he playfully plated the dish with “grass” made of chives and a brilliant edible “golf ball” made from coconut milk infused with kaffir lime!

Zero Waste and Accessible Advice

Sustainability was also at the forefront of the demo. Chef Gavin shared an innovative zero-waste initiative from his restaurant: instead of throwing away excess lamb fat, they render it down to create a “lamb fat wash old fashioned” cocktail, constantly exchanging ingredients between the bar and kitchen.

Feeling inspired to recreate his pie at home? Chef Gavin offered some incredibly accessible advice: Make it Your Own: “You can definitely use olive oil [instead of butter]… we can actually use soy [milk], which is not a problem at all. That’s also delicious. Or coconut milk”. Don’t Stress the Measurements: “A lot of home cooking and that comfort food comes from a dash of this and a dash of that. And you can always adjust at the end, so it’s never an issue”.

Here’s to sustainability at large scale events like golf tournaments, we hope that through food we can be part of the movement toward a healthier, more sustainable future.

(P.S. Chef Gavin is giving away four free drinks at House of Culture for the best social media post tagging his restaurant and the event today!).

 

Interested in more?

7th March 2026

🌱 Day 2 at Savour by LIV Golf: Fueling the Body with Michelin-Starred Chef Shane Osborn at our Chef Demo – Eat the Rainbow! 🌱

 

6th March 2026

🌱 Day 1 A Taste of Nature: Chef Christian’s Sustainable ‘Forest Burger‘ Demo at SAVOUR by LIV Golf 🌱

Want to embed sustainability into your events? Let’s have a coffee chat!

 

Our global community coming together to make fair labour a food business priority.

At our February Future Green Members Meetup, sustainability leaders, chefs, suppliers, and food businesses gathered to tackle a topic that still surprises people when we call it “sustainability”: Fair labour. 👩🏽‍🍳🧑🏻‍🌾

Because sustainability isn’t only about water, biodiversity, and emissions. It’s also about the people working across the food system, from seed to service to waste. If they’re not treated fairly, the system isn’t sustainable. 

We turned the spotlight onto the human side of sustainability, exploring equitable employment, dignity at work, and how food can become a pathway to opportunity.

Our guest speakers, Jo Soo Tang and Chris Lo from r é n Hong Kong, shared how their social enterprise is creating real employment pathways for disadvantaged youths, people with Down syndrome, and refugees in Hong Kong — showing what fair labour looks like in practice, not just in theory.

This wasn’t about guilt. It was about clarity, real stories, and practical ways to build a more humane industry.

 

👥 Fair Labour: What are we really talking about?

When we zoom in on hospitality and food supply chains, the challenges are well known, but still far from solved:

• Long working hours (often 12+ hours) and physically demanding conditions
  
• Job insecurity, high churn, and limited benefits
  
• Low wages and unfair pay structures
  
• Discrimination, including gender discrimination (in both developing and wealthy economies)
  
• Mental health impacts, with higher risk of anxiety, depression, and substance abuse, plus stigma around seeking help
  

We also touched on the difference between minimum wage and living wage 💡. Minimum wage is the legal baseline. A living wage is what someone needs to live with dignity in their local context. In Hong Kong, we discussed a living wage benchmark of HKD $62.80/hour as a reference point.

And importantly, fair labour connects to global frameworks too. If you’re aligning your work to the SDGs, labour is not optional, it’s central. 🌍

Empowering youth through Humanity, uplifting wellbeing through Goodness, and driving positive change through Food.

🤝 Introducing r é n: Humanity, Goodness, Food

Founded in 2023, r é n Hong Kong is a pro bono employment agency focused on supporting disadvantaged youths and people with Down syndrome into meaningful roles, many within F&B and hospitality.

r é n’s work is built around three simple anchors:

• Humanity 🤝
• Goodness 🌟
• Food 🍳

At the heart of their model is “The Thread,” a support system built around:

• Internships and employment placement
  
• Vocational training
  
• Ongoing family and community support
  
• Workshops and real-world exposure

r é n does not simply place candidates. They walk alongside them, working with families, employers, and partners to ensure long-term success.

 

🔁 Breaking The “Lackluster Cycle”

Chris described the cycle many beneficiaries face:

• Lack of awareness of opportunities
  
• Limited exposure to industry networks
  
• Insufficient training or support
  
• Resulting in difficulty accessing stable employment
  

Only around 10% of individuals with Down syndrome in Hong Kong are in full-time employment. Many work in sheltered workshops earning significantly below living wage levels.

r é n’s model reverses that cycle — creating visibility, training pathways, and employer partnerships

Brian’s journey from internship to full-time chef shows what fair labour looks like in practice.

👨‍🍳 Brian’s Story: From Kitchen Assistant To Sous Chef

One of the most powerful moments of the session was hearing about Brian, r é n’s first beneficiary.

Brian joined a six-week internship at Moxie, part of the Arcane Collective. At the start, he didn’t know how to hold a knife. Over three years, with consistent mentorship and structured support, he progressed from kitchen assistant to sous chef-level responsibilities.

His hourly wage increased to HKD $80 per hour, well above minimum wage.

Today, Brian works full-time at a school canteen and has become r é n’s first “alumni” — voluntarily stepping away from scholarship support so it can be passed on to someone else.

As Jo shared:

That is fair labour in practice.

 

From kitchens to community spaces, r é n creates pathways to fair work and belonging.

 

💼 Corporate Partnerships That Make It Work

r é n’s model thrives through collaboration. They partner with restaurant groups, hospitality brands, corporates, and school caterers to create structured employment pathways. Their revenue model combines:

• Corporate sponsorship
  
• Product sales, including their branded eggs and plush mascots Renny & Jenny
  
• Workshops and pop-ups
  
• Bespoke CSR collaborations
  

Importantly, 75% of funds raised go directly back to beneficiaries as wages, ensuring real economic impact.

For corporates looking to move beyond one-off volunteering days, r é n offers a tangible way to embed fair labour into CSR strategy. From sponsored internships to workplace placements and co-branded initiatives, businesses can actively create dignified employment opportunities while strengthening their social impact commitments.

🏆 Learning through play

We wrapped up with our classic Future Green Kahoot quiz 🎉 covering fair labour basics, wage concepts, and r é n’s mission.

Congrats again to Warton Chieng from Hakkobako for taking the win and snagging the renny and jenny plushie prize 🧸

💚 What’s Next?

If this conversation resonated with you:

• Explore partnerships with r é n Hong Kong

• Review your own hiring pathways and wage structures

• Consider how your business can move beyond compliance toward dignity

👉 Join the Future Green Membership for practical tools, expert insights, and a community driving real change
📅 Book a discovery call to explore how we can support your sustainability journey

Because sustainability is not only about the planet. It’s also about people.

 

 

Our highlights from the student-led biodiversity summit at Chinese International School, Hong Kong.

Igniting Young Minds for a Greener World

This past Saturday, 5th April, the Chinese International School (CIS) in Hong Kong had the foresight to host a remarkable student-led summit dedicated to biodiversity in school food systems. As the first of its kind in the region, this inspiring event brought together young minds, educators, and sustainability champions to explore how biodiversity connects to daily school life — especially through the food we eat. Future Green Member CIS took the lead in organising this crucial summit for students across Hong Kong. We were excited to be part of this pivotal event, contributing a dynamic two-part workshop focused on the vital concept of biodiversity in our food.

Beyond Recycling Bins: Shining a Crucial Spotlight on Biodiversity and Our Food

Often, school sustainability initiatives tend to focus on climate change and recycling. This summit, however, commendably shone a well-deserved spotlight on the intricate relationship between biodiversity, food and the health of our planet. CIS, recognised as a leading international school with a strong commitment to sustainability through their “Vision 33” plan, provided the perfect setting for this essential conversation. Their ambitious goal to achieve ‘carbon neutrality’ by 2033 underscores their deep dedication to environmental responsibility. A significant highlight for those passionate about food sustainability was the “Biodiversity on Your Plate” workshop.

This 90-minute deep dive designed by Future Green explored the crucial connection between the variety of life on Earth and our food systems. Designed for students and school sustainability teams, the workshop aimed to foster an understanding of biodiversity’s fundamental role in our food, the profound impact of our daily food choices on biodiversity, and practical ways to support it through informed procurement, thoughtful menu design, and responsible sourcing.

From “Mystery Meals” to Menu Makeovers: Engaging Students in Biodiversity Action

Kicking off with “What’s in Your Meal?”—a fun yet eye-opening activity connecting our plates to biodiversity loss.

Our first session began with an engaging icebreaker called “What’s in Your Meal?”. Participants shared their last meal and identified its key ingredients, sparking a quick yet insightful discussion about where these foods came from and how many species were involved. The key takeaway was clear: our diets rely on a surprisingly narrow range of crops and animals, which has a major impact on global biodiversity. This led into a brief presentation, “The Biodiversity Crisis & Our Food System,” highlighting the critical link between what we eat and the alarming loss of biodiversity. Talking points included the harmful effects of deforestation, monocultures, overfishing, and soil degradation.

Why Diversity Matters: From Soil to Staple Crops

The session also underscored the vital roles of pollinators, healthy soil, and thriving ecosystems in supporting food production. Furthermore, it addressed the far-reaching impact of industrial agriculture — including the loss of native crop varieties, the decline of marine biodiversity, and our growing dependence on just a few staple foods like wheat, rice, soy, and corn. Altogether, these insights reinforced the powerful message that diverse diets are essential to building resilient, future-proof ecosystems.

Restaurant or school canteen dish?

Reimagining School Meals: The Biodiversity Menu Challenge

Following lunch, the second session immersed participants in an engaging Interactive Activity — The Biodiversity Menu Challenge. During this segment, students were divided into small groups and tasked with redesigning a sample catering menu using biodiversity-friendly principles to encourage greater biodiversity in school food systems.

This hands-on exercise sparked creative thinking across several key areas. First, groups explored how to increase the diversity of grains and legumes by incorporating lesser-used options like millet, amaranth, and heritage wheat. Teams also looked into sourcing ingredients from regenerative farms or agroforestry systems — and into how alternative plant-based proteins could help reduce reliance on industrially produced soy.

Beyond ingredient selection, groups also examined procurement strategies that prioritise suppliers committed to regenerative practices. They reflected on how to design menus that highlight underutilised crops, how to engage suppliers around shared sustainability goals, and how to educate consumers through storytelling and informative menu content.

Finally, the session culminated with each group presenting their revised menus and explaining the rationale behind their biodiversity-conscious choices — a testament to the creativity and critical thinking these students brought to the table.

Hands-on with the Biodiversity Menu Challenge—students reimagining catering menus for a more sustainable, diverse, and regenerative food future.

Planting the Seeds of Change: Key Lessons and School’s Role in Food Sustainability

The CIS Biodiversity Summit served as a powerful reminder of the direct and significant impact our food production and consumption have on the planet’s biodiversity. The overall takeaway message encouraged everyone to experiment with incorporating one new biodiversity-friendly ingredient in their school’s next procurement cycle. By empowering students with knowledge and practical tools, the summit has undoubtedly sown seeds for a more sustainable future — one where biodiversity in school food systems is both valued and protected.

 

Thanks to everyone involved! Sodexo, TASS, CIS, and Klimato.

Students put their climate hats on, estimating the carbon footprint of three dishes from their redesigned menus.

Interested in bringing similar conversations to your school? Explore the workshop questions we used to inspire your own biodiversity initiatives.

Honoured to be named one of Harper’s Bazaar’s Visionary Women alongside Jacqueline Chak, Olivia Cotes-James, Ms. Daisy Ho, Sophia Hotung, Alicia Lui, Vivian Lau, Siew Ng, Vivian Siu, and Angelle Siyang-Le.

I didn’t see it coming.

When the email arrived, I was deep in the whirlwind of UnConference prep—responding to emails, finalising details, juggling last-minute curveballs. In the midst of all that chaos came a small but powerful moment of pause: an unexpected honour from Harper’s Bazaar.

Being named one of their Visionary Women of the Year felt quietly affirming. Not because it changes the work—I’d be doing it anyway—but because every now and then, it’s nice to hear: we see what you’re building, and it matters.

The Bazaar At Work Summit was thoughtful and full of substance. No fluff, no over-polished soundbites. Just real conversations with women shaping change in their own unique ways. I left feeling more grounded, more connected, and reminded of why community matters so deeply.

It was also a rare chance to take a breath and simply enjoy the moment. I brought five of my girlfriends along and for once, we weren’t rushing through catch-ups between work emails or calendar invites. We sat, chatted, and laughed. No agenda, no pressure. Just time together—something I didn’t realise I needed until I had it.

With Harper’s BAZAAR HK Chief Editor Vincent Ho Yin Choi, me, and my incredible girlfriends—so grateful for this moment of joy, connection, and celebration at the event!

And yes, I took a moment to get pampered. Hair done, heels on, a little glow-up for the day. It felt good to lean into celebration, to honour the work with a bit of lightness and joy. I don’t often give myself permission to stop and reflect, so I’m grateful this gave me the excuse to do just that.

A rare moment to pause, dress up, and soak it all in—honouring the work with a little joy and sparkle.

These moments matter. Not because of the spotlight, but because they invite us to look back and acknowledge the path we’ve already travelled. Too often we’re sprinting to the next thing, measuring progress by what’s unfinished. This was a chance to say: look at what’s already been built.

I met women doing incredible things—entrepreneurs, creatives, leaders, athletes—each one navigating their own challenges with strength and purpose. It reminded me that impact doesn’t always look loud. Sometimes it’s steady and persistent. Showing up. Staying the course. Believing in the work even before anyone else does.

To my fellow honourees—your stories inspire

To the Harper’s Bazaar team: thank you for creating space to celebrate women meaningfully. To the other honourees: your stories are fuel. And to anyone quietly getting things done without applause—what you’re doing counts, even if no one’s handing you a plaque for it right now.

Loved meeting Harper’s BAZAAR HK Chief Editor Vincent Ho Yin Choi and hearing about all the incredible work the team has been doing behind the scenes to spotlight real changemakers.

This award wasn’t a finish line. It was a pause. A moment to breathe, take stock, and then carry on—refreshed, recharged, and ready for what’s next.

Happy faces from UnConference 3.0!

What happens when you mix AI, plant-based menus, a room full of doers, and a card game about deforestation-free commodities? You get UnConference 3.0: Our Food Our Future – Innovative Solutions in Action.

Last Friday we gathered 80 change makers working in food and drink related businesses, NGOs, gov representatives and here’s what went down…

A few highlights from the day

Not your typical beige-lanyard, PowerPoint-heavy conference. This was a day where things moved. Where ideas didn’t just float—they landed.

We’ve done this before. Year One was about naming the mountain. Year Two? We mapped the path. This year? We climbed. And what we saw at the top was promising.

Our keynote speaker – Professor Chris Eliott

The Opening: AI Meets Food, Minds Go Boom

Professor Chris Elliott didn’t just give a keynote. He lit a fuse.

AI + food isn’t some futuristic maybe. It’s happening now—quietly shaping what we grow, cook, sell, and eat. But the real question he dropped like a mic: Can we trust it? That one echoed through the halls all day.

Because trust is the backbone of any food system. (That, and good bread.)

The Two Tracks: Where Theory Gets Real

This year, we split the crowd. Not to divide—but to dive.

Mae Tse Jain and James Chang (left to right)

Track A: Food & Ingredients – Think plant-forward menus, better sourcing, real transparency.

Phoebe Leung and Claire Pearson (left to right)

Track B: Waste & Circularity – Less landfill, more loop. Turning leftovers into next steps.

Both tracks weren’t just talk. They were labs. The kind where you walk out with ideas under your fingernails.

Delicious plant-based lunch!

And we ATE

We had a carbon-labelled, plant-based lunch that walked the talk. A meal that meant something. And yes—it was delicious.

Happy Salmon and our Susty Strategy Stack cards

Enter the Chaos: Gamify the System

Here’s what happens when you take deep, dense topics like biodiversity and carbon footprints… and turn them into a game that feels like Happy Salmon met a TED Talk.

It works.

We launched the FG Flash Cards Game – Susty Strategy Stack and the room erupted. Laughter. Shouting. Fast-paced learning. Suddenly, “deforestation-free commodities” was the hottest phrase in the room.

Lesson? You want people to care? Let them play. 

Here’s what happens when you take deep, dense topics like biodiversity and carbon footprints… and turn them into a game that feels like Happy Salmon met a TED Talk.

Gamification isn’t fluff. It’s glue.

Lorna facilitating the Magic Lenses workshop

“CLICK” Moments: A Test Before You Leap

In the afternoon, we got serious. (But still fun-serious.)

With help from our superstar co-facilitator Lorna and our workshop squad, we broke out the ‘Magic Lenses’—a sharp little tool from the upcoming book Click by Jake Knapp. The goal? Pressure-test your ideas before you waste time and money on them.

We asked: Is it kind to the planet? Will it grow? Will people want it?

When answers came up short, teams pivoted. That’s the power of permission—to change your mind before the market does it for you.

Our attendees love prizes! All smiles

Prizes That Walk the Talk

We don’t hand out plastic trophies. We give away meaning:

– Vegan cheese from Chef Tina Barrat  

– Organic wine from The Wine Guild  

– Local gin from N.I.P.

– Sustainable seafood from Seafood Friday

 -A feast at FRANCIS 

– Even a pre-release copy of Click

Each prize? A little nod to what we stand for: future-forward, planet-kind, taste-tested.

Circle of appreciation

 

Wrapping with Heart: The Circle of Appreciation

At the end, something unexpected happened.

We formed a circle.

Not planned. Not polished. Just people—sharing what they were grateful for. One by one. It was real, moving and human. Gratitude has a strange way of sticking with you longer than facts ever do.

 And of Course… We Drank and Ate

You can’t talk about change making without networking and finding your partner.

 Why It Mattered

Here’s the truth: If you care about the planet, you need to care about food.

Want to fix climate change? Fix food.

Worried about forests, oceans, freshwater, and species extinction? Fix food.

It works.

We’re not waiting for someone else to lead. We’re doing it now. Together. One game, one conversation, one bite at a time.

Thanks to everyone who showed up, showed heart, and showed us what’s possible.

Huge thank you to our sponsors! 

To our hosts, our sponsors, and every single hand that helped build this—thank you. You didn’t just support an event. You supported a movement.

Here’s to the next one. Until then: stay bold, stay curious, and don’t forget—sustainability starts with what’s on your plate.

Click the button below to access our Unconference gallery—grab your pics and tag yourself!

 

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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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

What’s Really on Your Plate?

Sustainable seafood sourcing is more complex than it seems. Ever wondered what’s really on your plate when you order seafood? It’s a question more and more people are asking.

At Future Green’s recent monthly meetup, featuring very special guests Peter Bracher from Supply Chain In-Sights and Martin Rijk from SeafoodFriday, we dove deep into the murky waters of seafood sourcing. What we uncovered may surprise you.

The Ugly Truth About Seafood Sourcing

The global seafood industry is fraught with challenges, making responsible sourcing more difficult than it appears.

Overfishing and Exploitation

A staggering 90% of marine fish stocks are fully exploited. The shrimp industry, in particular, faces serious issues, including:

• Antibiotic overuse
• A focus on maximising yields rather than welfare
• Reports of slave labour and environmental destruction
• Audit Fraud

As Peter Bracher pointed out, some stories of labour and environmental issues are actually placed by competing organisations to damage reputations. However, these challenges remain significant let alone on audit days alone.

Food Safety Concerns

There are growing concerns around food safety, especially in aquaculture, where the risk of contamination and poor water quality can lead to serious health risks. We are also facing an increase use of antibiotics use due to overcrowding.

Lack of Transparency

Tracing seafood back to its source is extremely difficult. In many cases, suppliers may not be who they claim to be. This lack of transparency makes it challenging for businesses to make truly ethical choices.

The Myth of Perfect Certifications

Many businesses rely on certifications like MSC (Marine Stewardship Council) and ASC (Aquaculture Stewardship Council) to ensure sustainability. However, as Peter Bracher explained, these certifications aren’t always perfect. They can be seen as “defensive paperwork,” a “tick-box exercise,” and the industry is “addicted to audit revenue.” Certifications are a good place to start, especially since not all sustainable farmers can afford the process, but they’re not the complete solution.

The Power of Relationships and Data

So, how do we move beyond certifications to ensure truly sustainable practices?

• Talk to Your Farmers: For real change to happen at the farm level, you need to talk to the people who are doing the work. Building strong relationships with your farmers and suppliers is essential.
• Go Above and Beyond: As a supplier, you need to go above and beyond to earn real trust with your buyers and farmers. This may include providing additional health certificates and lab tests that are above regulatory requirements.
• Leverage Verifiable Data: Peter Bracher from Supply Chain Insights emphasised the importance of using verifiable data to monitor supply chains. This includes photos, geolocation, and cross-referencing data points, even from remote locations, often through a mobile app for farmers.
• Embrace Technology: Utilise technology such as mobile apps and data cross-referencing to gain insights and drive transparency.

Education, Education, Education

Many customers don’t realise that seafood can be seasonal, just like produce. We need to eat seafood outside of the spawning seasons. We need to educate, educate, educate!

• The Role of Sellers: Educating chefs, retailers, and customers is essential for creating real change. This includes explaining why certain products aren’t available during spawning periods and promoting seasonal options.
• Transparency from Farm to Plate: Businesses should strive for transparency by providing customers with information about where their seafood comes from.
• Ask the Right Questions: Download our free worksheet below with 20 questions to ask your seafood supplier. These questions will help you understand more about what you are buying.

Key Takeaways:

• Certifications aren’t the end goal: While a good starting point, focus on building relationships with suppliers and using verifiable data to monitor practices.
• Technology drives transparency: Mobile apps and data cross-referencing can provide valuable insights into your supply chain.
• Knowledge is power: Educate your customers and staff about sustainable seafood choices, seasonal sourcing, and the origins of their seafood.
• Start conversations: Be inquisitive about your supply chain, and share what you discover. It can be a good idea to focus on a single commodity, such as shrimp.
• Consider alternative methods: Explore options such as cell-based seafood and vertical farming for sustainable sourcing.

What’s Next?

Future Green is dedicated to helping businesses navigate these complex issues. We offer a range of services, including consulting, courses, and access to a community of like-minded professionals.

Join the Movement

• Attend our UnConference on 21st March, which will focus on innovation and AI in the food system.
• Sign up for our in-person roundtable in April.
• Download our free resources, including the 20 questions to ask your supplier.
• Sign up for our online Food Sustainability Foundations course and get certified by CPD.
• Join our online community on Skool to learn more about food sustainability and connect with other leaders in the field.

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?