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.