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.

——————————————————————————————————–

 

 

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.

 

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!

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?

 

 

 

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?

 

 

Group picture at New Life Plastics Facility!

Nestled in the heart of Hong Kong’s Eco-Park, New Life Plastics (NLP) is Hong Kong’s first dedicated polyethylene terephthalate (PET) and high-density polyethylene (HDPE) Recycling facility. This state of the art facility represents a joint venture between Baguio Green Group, ALBA, and Swire Coca-Cola. With its impressive capacity to process up to 4000 tonnes recycled beverage bottles per month, NLP is set to be a change-maker in Hong Kong’s approach to waste management. 

The tour of NLP was an eye-opening experience, offering a glimpse into Hong Kong’s recycling industry and its vast infrastructure!

The New Life Plastics Facility located in EcoPark in Hong Kong

Presentation by Jennifer – the sustainability manager at NLP!

The tour began with an informative presentation by Jennifer, as she unveiled the aims and the daily operations of the recycling plant. An engaging dialogue gradually emerged between the attendees during the presentation. Not only was it a rich learning experience allowing us to gain insights into the recycling processes at NLP, but it also opened the gates for a hearty discussion regarding the recycling framework in Hong Kong and its subsequent limitations.

As someone discussed the efficiency of waste separation bins in Hong Kong, others inquired about the specificity of bottles that can be recycled at this facility (i.e. does it need to be transparent, clean, have the label or cap removed?). Curiosity truly transpired through the entire room. 

A Circular Economy

Afterwards, Jennifer further explained the ‘circular economy’ concept associated with plastic recycling. She outlined the journey of a plastic bottle from disposal to rebirth as a new product. NLP’s facilities transform Hong Kong’s PET beverage bottles to food-grade ready rPET flakes. Afterwards, these flakes are delivered to local manufacturers to produce recycled PET products for  companies like Vitasoy. Furthermore, by using cutting-edge recycling technology from Germany and France that is entirely dependent on solar energy, New Life Plastics provides a sustainable alternative to Hong Kong’s striking plastic bottle usage, averaging at 5.2 million bottles every day. 

Jennifer presenting on plastic bottle circular economy

Let’s not forget about sustainability!

Jennifer’s presentation concluded with her reinstating the key Sustainable Development Goals (SDGs) that NLP focuses on: affordable and clean energy, decent work and economic growth, industry, innovation, and infrastructure, sustainable cities, climate action, and partnerships for the goals. 

Key Sustainable Development Goals (SDGs) at New Life Plastics

Tour of the facility!

The most engaging part of the tour was to see the machinery at work, processing 160k bottles per hour. Unfortunately, we were not able to take pictures of the facility, but here is a brief outline of the entire process of the recycling plant: 

1. Starting off with the preparation, they conducted a feedstock quality check and separated all the plastic bottles to ensure only PET and HDPE bottles continue to the next process. 
2. The second step was the separation, which involved removing ferrous metals, screening bottle size, and removing the label (which is also later recycled). It was at this stage where we saw that out of all the plastic bottles consumed in Hong Kong, only those abiding by a very specific standard (i.e. colour, PET/HDPE, transparency, and level of cleanliness) can be recycled further. The rest are sent to another recycling facility in Hong Kong. Many of them still end up in landfills because they fail to meet any basic recycling standards. 
3. The third step focussed on processing of the bottles – washing and drying them, and grinding them into flakes. 
4. The last step involves performing a quality control on the flakes – screening their size and final check by types and colours which is performed at the laboratory. 
5. The output is sent to manufacturers across Hong Kong!

A process that is indeed riddled with many complexities, but thrives because of its efficiency and systematisation. 

PET flakes and plastic bottles made from recycled materials with the help of New Life Plastics!

Reduce first! 

Lastly, one of the key takeaways from the tour was that the best solution to prevent waste is to reduce our reliance on single-use plastics in the first place. The guiding principle to waste management should be: Reduce, Reuse, and Recycle, with reduce being the most important step we can take. 

While NLP was a truly remarkable facility, it revealed a rather disturbing truth about the recycling industry as a whole. As mentioned earlier, out of the millions of plastic bottles that enter this facility, very few are actually recycled. Many of them are sent to other recycling facilities, and some are even sent to landfills. Out of the 5.2 million bottles consumed by Hong Kong every day, only 11% of this is recycled. Henceforth, it is actually reducing that helps to address waste at its source, conserving energy and resources while preventing pollution and landfill overflow. 

Though recycling plays a vital role prioritising reduction allows us to tackle environmental challenges more effectively and efficiently! 

So let’s not just rely entirely on recycling, but start by making a change in our consumption habits. Avoid plastic bottles in the first place or only use those made up of recycled materials.

Connect with Us:

👉 Looking to be part of the change? Join our community of changemakers through our Membership Programme by booking a discovery call with us, we’d love to chat!  Or learn more by clicking the link below ⬇️

Become a Member!

• Join our Skool Community
• 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?

 

 

Group picture at the World Benchmarking Alliance!

Attending the World Benchmarking Alliance (WBA) conference in Bangkok was more than just an opportunity to network; it was a masterclass in understanding the intricate dance between corporate reporting and actual sustainability performance. This event was a goldmine of insights, and I’m excited to share the most impactful ones with you. 

What also struck me was the concern some ASEAN businesses have in terms of the geopolitics of sustainability progress. I heard the narrative around sustainability being a colonial idea to slow down progress in Asia. That blew my mind. 

The Reporting Mirage

Companies excel at producing impressive sustainability reports, but do these reports translate into real actions? Especially in Southeast Asia, where private sector engagement is crucial for achieving the SDGs, there’s a noticeable lag. This disconnect between reporting and action is a reality check: slick reports don’t always equate to meaningful progress. Acknowledging and addressing this gap is essential.

Policies: The Framework of Progress

Policy discussions at the conference emphasised the importance of upcoming events like the Summit of the Future and various COP gatherings. However change in the region will be slow commented one expert. ‘Don’t expect mandatory regulation from ASEAN on Human Rights Due Diligence, you won’t get it’, we heard. Progress is not happening fast enough unfortunately. European companies however have to address requirements, and are addressing this. Best practice is coming and we hope it will spread across the world.

Indeed, these frameworks define what businesses need to do to contribute to the SDGs. However, voluntary guidelines and MOUs aren’t enough. Mandatory regulations are necessary to enforce due diligence, especially on human rights and environmental standards.

New report published on Business and Human Rights in Southeast Asia by Amerbon

Tailored Solutions for Different Sectors

Different sectors face unique challenges and require tailored solutions. The palm oil sector in Indonesia, represented by Musim Mas, has made significant strides through RSPO certification programmes. They told us it takes years to build trust with farmers on the ground, but that’s exactly what they’ve spent time nurturing over the years. It’s the same with investors and consumers, trust takes time to build. However, other sectors, like electronics and construction, still lag behind and need specific interventions.

The Silent Impact on Children

UNICEF’s session highlighted the impact of business practices on children’s rights, especially within food systems. Companies often fail to report on critical issues like child labour and harmful marketing practices. Greater transparency and proactive measures are needed to protect children in corporate supply chains.

A Call to Action

Heidi Spurrell with sustainability leaders at the World Benchmarking Alliance! 

This was my first physical event at The WBA’s allies assembly. It was more than just a series of sessions; it was a call to action. It reinforced the importance of staying informed and engaged with the latest in sustainability. The insights gained will help push for stronger policies, better corporate practices, and more effective and holistic sustainability strategies that are designed with systems change in mind.

Achieving the SDGs is no small feat. It requires a relentless push for deeper integration of sustainability within our organisations and holding corporations accountable for their actions. The journey is tough, but the destination—a sustainable future—is worth every effort.

As sustainability experts, we must remain vigilant, informed, and proactive. The path is challenging, but the rewards are immense. Let’s use these insights to enhance our practices and drive meaningful change. The world needs us to step up, and we are more than capable of doing so.

 

If you are wondering what the World Benchmarking Alliance is…

The World Benchmarking Alliance (WBA) is committed to incentivising and accelerating the private sector’s role in achieving the Sustainable Development Goals. By benchmarking companies on their contributions to the SDGs through publicly available data, WBA provides clarity and guidance on what businesses need to do, fostering greater accountability and transparency. Their work spans multiple sectors and geographies, driving transformative change to build a more sustainable future.

Presentation explaining the importance of corporate responsibility at the WBA conference!

Key Food Businesses Ranked by WBA

Here are some of the key food businesses ranked by the WBA (this list is not in order):

1. Nestlé (Switzerland)
2. Walmart (United States)
3. Unilever (United Kingdom)
4. Coca-Cola (United States)
5. PepsiCo (United States)
6. Tyson Foods (United States)
7. Danone (France)
8. Kellogg’s (United States)
9. Mars (United States)
10. Mondelez International (United States)
11. Wilmar International (Singapore)
12. Yum China (China)
13. Woolworths Group (Australia)
14. Tesco (United Kingdom)
15. Carrefour (France)
16. McDonald’s (United States)
17. Starbucks (United States)
18. Sysco (United States)
19. Sainsbury’s (United Kingdom)
20. Sodexo (France)

👉 Looking to be part of the change? Join our community of changemakers through our Membership Programme by booking a discovery call with us, we’d love to chat!  Or learn more by clicking the link below ⬇️

Become a Member!

Connect with Us:

• Join our Skool Community
• 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 the Sodexo office in Hong Kong 

The recent Members Monthly Meetup brought together sustainability leaders to learn more about Deforestation regulations and local sustainability initiatives in Hong Kong. With Heidi Spurrell and Adrian Copeland from Sodexo as our speakers, we firstly dove into food supply chain’s intersection of deforestation and greenhouse gas emissions. This was followed by a fascinating presentation on what multinational companies such as Sodexo are doing to curb these global issues. 

Heidi Spurrell, Future Green Global, with Adrian Copeland from Sodexo, and Douglas Ting

Heidi Spurrell with Gloria Cheung from DFI 

Networking at the Meetup with some amazing refreshments provided by Sodexo!

Addressing the challenges

Deforestation is a critical issue that demands our immediate attention. At the Meetup, Heidi discusses how food production is responsible for a quarter of the world’s greenhouse gas emissions. The most emissions in the food sector come from inappropriate land use and on-farm emissions. As part of this, deforestation has led to a vicious cycle of driving climate change and continuing the practice of illegal logging and land use. This in turn hurts the food production of existing farmland and motivates the farmers to cut down more trees in order to meet the quotas.

To further emphasise the impact of deforestation on food supply chains, Heidi cited the 2020 case study that found how one-fifth of EU soy imports from Brazil may originate from illegally deforested land. Therefore, as a major contributor to global greenhouse emissions and environmental degradation, the food production industry has a huge responsibility to take action towards this and focus on the development of deforestation-free commodities. 

Heidi presenting on the greenhouse gas emissions created by the food sector 

What’s in the news?

Reinforcing SDG goals of responsible consumption, climate action, and life on land, in her presentation, Heidi shared more on the new EU Deforestation Regulation (EUDR) and how it is a significant step in the right direction, and that it will impact on Asia businesses especially those reporting on Scope 3 (for their SBTi submissions). 

By seeking to prevent the imports of products linked to illegal deforestation and forest degradation, this regulation covers a wide range of agricultural goods, including timber, soy, palm oil, beef, leather, cocoa, and coffee – all of which have a substantial impact on the world’s precious forests. We believe that this is just the beginning, and corn will follow!

Heidi discussing the new EU Deforestation Regulations 

Case Study: Sodexo’s success in integrating sustainable practices in their operations

As a leading global catering company serving around 100 million people every day, Sodexo has a unique platform to drive change, and they have truly capitalised on that opportunity! At the meetup, our attendees learnt more about their future sustainability vision which has focused on achieving greater environmental governance.

Here are some of Sodexo’s goals and achievements!

Sodexo hopes to ensure 70% low carbon meals by 2030, 50% food waste reduction by 2025, and 100% use of sustainable fish, seafood, and paper! By ranking 59th in the 2023 World’s Benchmark Alliance (WBA) Food and Agricultural Benchmark, Sodexo has clearly revolutionised and set impeccable standards for greater sustainability initiatives! Heidi happens to be at the WBA allies event this week!

Adrian Copeland delivering his presentation on Sodexo’s success towards achieving sustainability 

Their local initiatives are really impressive and truly an inspiration for other companies to follow in their sustainable efforts to change the face of the food industry for the better. From implementing waste management programmes at their catering sites, to incorporating plant-based protein dishes throughout their school’s menu, Sodexo has taken large steps in their journey towards achieving greater sustainability. Their initiatives such as Sodexo SOFarm to introduce seasonal Low Carbon organic produce grown in Hong Kong, as well as their projects dedicated to sourcing locally made honey and milk products, Sodexo has also shown commitments towards a strong top-down approach and the importance of interacting with local farmers and businesses to further support sustainability. 

Sodexo’s sustainable initiatives of locally sourced honey, made in Yuen Long!

Sodexo’s sustainable initiatives of fresh milk collected from cattle in Tai Po!

Sodexo’s work towards environmental efforts underscores their dedication to being a responsible corporate business! We hope more businesses will take the next steps in curbing the issue of deforestation and initiating steps to improve the entire food supply chain. 

Read more about Sodexo and their work in our Member Spotlight

Watch the reel for a quick summary of the event! 

How to stay involved

Click the video below to watch a sneak peek of our CPD-Certified Food Sustainability Foundations Course and learn more about deforestation-free commodities.

 

Curious to learn more about our Signature Course?