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.

Connect with Us:

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

Contact Us:

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

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

Stay green, stay inspired.

Future Green Team

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.

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
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• 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!

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

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

Stay green, stay inspired.

Future Green Team

Are you curious about your food’s impact?

 

 

The recent Members Monthly Meetup brought together industry experts to discuss the pressing challenge of transitioning towards sustainable practices in the seafood industry. With Heidi, our CEO and Joshua Wong from The Peninsula Hotels as speakers, attendees gained invaluable insights and actionable steps for individuals and businesses to transition towards more sustainable practices.

Group picture!

What’s the challenge?

The seafood industry faces a multifaceted challenge when it comes to sustainability, encompassing concerns such as overfishing, environmental consequences, labour practices, and responsible sourcing. Successfully addressing this challenge necessitates a comprehensive and coordinated effort involving individuals, businesses, and policymakers. It is imperative to adopt a systemic approach to safeguard the long-term health of our oceans and the well-being of the communities that rely upon them.

Addressing the consequences of overfishing and unsustainable practices in the seafood industry

“Aquaculture can’t be the only solution to overfishing,” stated Heidi as she commenced her presentation. Although overfishing is an undeniable issue with 90% of fish stocks being overfished, there are other concerns. Heidi also shed light on the harmful consequences of intensive fish farming and the unsanitary conditions, the overconsumption, the routine use of antibiotics, and the troubling presence of modern slavery within the seafood industry.

The issue of overconsumption of seafood in Hong Kong is particularly concerning. On average, a Hong Kong resident consumes 70 kilograms of seafood per year, which is double the global average of 34.6 kilograms.

Heidi and our guests

 

Additionally, Heidi emphasised the impact of destructive fishing methods on ocean beds and biodiversity, along with the growing concern of marine and coastal organisms ingesting plastic waste. It is crucial to recognise that sustainable food practices should encompass not only environmental factors but also prioritise worker safety and address issues such as the lack of protective uniforms, forced labor, antibiotic misuse, and labor law exploitation.

The depicted situation is undeniably discouraging.

That’s why, throughout her presentation, Heidi emphasised the urgent need for responsible sourcing. Her insights underscored the importance of thorough vetting of suppliers by businesses. To aid in this process, she provided a valuable FREE DOWNLOADABLE RESOURCE in the form of a Top 20 Supplier Questions List. This list can serve as a guide during conversations with suppliers to ensure responsible practices are upheld.

Free Seafood Supplier Questions Guide 

 

The intricate challenge of integrating sustainable sourcing into hospitality daily operations

Joshua Wong, the Head of Sustainability at The Peninsula Hotels, shared the challenges faced by the hospitality industry when it comes to sourcing sustainable seafood. He expressed how overwhelming it can be to navigate through the vast amount of information available (Marine Stewardship Council (MSC) & ‘Good Fish Guide’, Aquaculture Stewardship Council (ASC), the IUCN RED LIST, WWF-Hong Kong’s ‘Seafood Guide’, etc.) to ensure responsible sourcing, often leading to the question, “What is acceptable to source?”

The Peninsula Hotels initiated their seafood sourcing journey in 2011 by implementing a ban on shark fin, setting a precedent as the first hotel brand to do so globally. They regularly conduct seafood risk assessments in collaboration with WWF. Obtaining accurate information from suppliers is an immense task, in worse cases, only 40% of the assessments proving correct due to incorrect information, such as misidentified fish species, provided by suppliers, and significant traceability challenges.

Joshua openly recognises that the path towards sustainable sourcing is not without imperfections, as he honestly admits, “It’s not perfect!” Nevertheless, he remains optimistic about the advancements being achieved, thanks to the unwavering support and collaboration of the chefs and procurement team. Collectively, they are actively engaged in the pursuit of identifying and adopting increasingly sustainable sourcing options.

As a matter of fact, the group has taken a significant step by introducing a global “sustainable luxury vision”, overseen by their Hong Kong team, which prioritises responsible sourcing as a fundamental pillar.

Joshua Wong speaking on sustainable seafood sourcing challenges in hospitality.

 

When making decisions, Joshua explained that they prioritise three key factors: biodiversity conservation, the involvement of labeled suppliers (despite acknowledging that it may not be flawless especially with so much dried seafood being consumed)), and maintaining transparent communications with partners.

Last but not least, Joshua underscored the delicate balance that exists between revenue, client satisfaction, and sustainability. “Sustainability should not be a loss for our clients” (taking the ban on shark fin as an example) Joshua emphasised. “Instead, we should be able to offer our clients other alternatives—delicious and exquisite options—that align with our commitment to sustainability.”

The meetup also provided a platform to discuss the Hong Kong Government’s Blueprint for Sustainable Development in the agriculture and fisheries. Some concerns were raised regarding animal welfare and the housing of animals in high-rise facilities, which contradicts their well-being as sentient beings and the term ‘ sustainable development’ as defined by the UN. On a positive note, the blueprint aims to maintain healthy fisheries for the long term, improve income for mariculturists, and optimise land use through vertical farming (though energy consumption for buildings must be factored in).

April monthly meetup attendees engaged in a Q&A session at The Peninsula.

 

👉 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 ⬇️

https://futuregreen.global/become-a-member/

Thank you to our wonderful hosts at The Peninsula Hotel and sponsors: InvestHK and Fresh Accounting as well as our speaker Joshua Wong for sharing invaluable insights.

We hope businesses will take the next step in starting conversations with suppliers on seafood sustainability.

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?