Our global community coming together to make deforestation-free food a business priority.

At our last Future Green Members Meetup of the year, sustainability leaders, suppliers, caterers and food businesses gathered to tackle a topic that can feel distant, technical, and overwhelming:

Deforestation-free commodities.

On the surface, deforestation might seem like an issue happening far away — in the Amazon, Southeast Asia, or Central Africa. But as this session quickly made clear, deforestation is deeply embedded in our global food system, and it affects every business that buys, sells, or serves food.

From beef and soy to cocoa, coffee, palm oil and rubber, agricultural commodities are responsible for around 75% of global deforestation. And with new regulations like the EU Deforestation Regulation (EUDR) accelerating change, businesses everywhere — including in Asia — need to understand what’s coming.

This meetup wasn’t about fear or compliance panic. It was about clarity, connection, and solutions.

🌍 THE EU DEFORESTATION REGULATION: WHAT’S ACTUALLY CHANGING?

Understanding the EU Deforestation Regulation: why traceability and transparency now matter for every supply chain.

We began by breaking down the EUDR — one of the most significant global policies aimed at tackling commodity-driven deforestation.

The regulation requires companies placing certain products on the EU market to prove that they are:

• Deforestation-free (no forest cleared after 31 December 2020)
• Legally produced (meeting local environmental and labour laws)
• Fully traceable, right down to farm-level geolocation data

The seven covered commodities — cattle, cocoa, coffee, palm oil, rubber, soy and timber — sit at the heart of many food supply chains. Importantly, the regulation also applies to products made from these commodities, not just the raw ingredients.

While timelines have shifted, the direction of travel is clear. Compliance requirements are expected to come into force from 2026 onwards, with pressure cascading through global supply chains.

And even if you’re not exporting to Europe, the implications still matter.

📊 FROM FORESTS TO SCOPE 3: MAKING THE CONNECTION

One of the biggest “aha” moments for many members was understanding how deforestation links directly to Scope 3 emissions — the hardest-to-measure, yet often largest, part of a company’s carbon footprint.

Food and drink procurement typically sits squarely in Scope 3. That means:

• Where ingredients are grown
• How animals are fed
• Whether forests were cleared to produce those inputs

…all influence a company’s climate impact.

Even a restaurant in Hong Kong serving beef may be indirectly linked to deforestation through imported animal feed like soy. Transparency is no longer optional — it’s becoming a baseline expectation for credible ESG reporting.

🌱 FROM PROBLEM TO POSSIBILITY: A REGENERATIVE SOLUTION

From buzzword to breakthrough: what deforestation-free food looks like in practice.

With the challenge clearly laid out, the session shifted to something equally important: what good looks like in practice.

We were joined by our guest speaker Anita Vogel from Lionheart Farms, who shared a powerful, on-the-ground example of how food production can actively reverse environmental and social harm.

Lionheart Farms operates in South Palawan, Philippines, where they’ve planted over 600,000 coconut palms using regenerative agriculture — restoring land rather than degrading it.

Instead of extracting value, their model focuses on:

• 🌴 Planting trees, not clearing forests
• 🌾 Improving soil health and biodiversity
• 👩🏽‍🌾 Creating dignified livelihoods for over 1,500 farming families
• 🔍 Full traceability and documentation, future-proofed for regulations like EUDR

One tree, many possibilities — turning coconut flower sap into low-impact, high-value ingredients.

Perhaps most striking was their innovative use of coconut flower sap — harvested without cutting down trees or producing coconuts — to create sweeteners, vinegars, seasonings and beverages.

The result? A low-footprint, nutrient-rich alternative to products like soy sauce and refined sugar — without the hidden deforestation risk.

🤝 PEOPLE, PLANET, AND PROFIT — TOGETHER

Lionheart’s story challenged a common assumption: that sustainable, regenerative products must always cost more.

By cutting out middlemen and building direct farm-to-market models, Anita explained how Lionheart can often compete — and even undercut — conventional alternatives, while paying farmers two to three times the living wage.

This is what shared value looks like in action:

• Farmers earn more
• Buyers gain transparency and resilience
• Ecosystems recover rather than collapse

It’s not easy. It’s not fast. But it is possible.

A simple swap with powerful impact: rethinking everyday ingredients through a deforestation-free lens.

🏆 LEARNING THROUGH PLAY: THE DEFORESTATION QUIZ

No Future Green Meetup would be complete without a bit of fun. The session wrapped up with a live quiz testing participants knowledge on:

• EUDR commodities
• Traceability requirements
• Food system emissions
• Regenerative farming principles

Learning through play — testing our knowledge and celebrating progress together.

Congratulations to our quiz winner – Warton Chieng from Hakkobako, who walked away with a USD $50 voucher for Lionheart’s regenerative products.

🌍 WHY THIS MATTERS — NOW MORE THAN EVER

Deforestation isn’t just an environmental issue. It’s a business risk, a climate risk, and a social justice issue.

But as this meetup showed, it’s also an opportunity:

• To rethink procurement
• To support better farming models
• To future-proof supply chains
• To lead with credibility, not greenwashing

When businesses choose deforestation-free, transparent, regenerative ingredients, they don’t just reduce harm — they actively contribute to a food system that works for people and the planet.

Proof behind the purpose: transparency, traceability, and trust built into every product.

💚 KEEP THE CONVERSATION GOING

With our last Meetup of the year, we would like to remind you that if you’re navigating sustainable procurement, Scope 3 emissions, or food system transformation, you don’t have to do it alone.

👉Discover Lionheart Farms’ regenerative sourcing model and see how deforestation-free food can strengthen your supply chain, build trust with customers, and deliver real impact for the planet.

👉 Explore Cocoes’ coconut flower sap products, crafted through regenerative, deforestation-free farming

👉 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 protecting forests isn’t someone else’s responsibility — it’s all of ours.

In this Future Bites podcast episode, we sit down with Marianne Macdonald, Executive Director of Animals Aotearoa, a New Zealand-based organisation transforming the way animals are treated in our food system.

Under Marianne’s leadership, the organisation works with food companies, policymakers, and the public to push for higher animal welfare standards — from cage-free eggs to the Better Chicken Commitment, a global movement reshaping how poultry are raised for food.

Listen and watch our full podcast interview here 

From Rescue to Reform

Marianne’s journey into animal welfare began long before her professional career. As a university student, she stumbled upon a science lab where newborn chicks were being discarded after experiments. An experience that would change her life. She rescued 13 of them and gave them a home in her parents’ garden, a moment that sparked her lifelong commitment to protecting animals and challenging factory farming practices.

Marianne Macdonald holding Beluga, a rescued chicken. Her hands-on experience has shaped her lifelong commitment to improving animal welfare standards.

That philosophy led her to found Animals Aotearoa in 2020, a nonprofit dedicated to driving practical, evidence-based improvements in how animals are raised and sourced for food.

Defining High Animal Welfare

Chickens bred for meat on a New Zealand farm. Fast-growing breeds often experience serious health issues due to intensive breeding for rapid weight gain. Image credit: Farmwatch.

Animal welfare, Marianne explains, isn’t just about being kind, it’s about creating conditions where animals can live more natural, healthier lives. Yet current standards in many countries, including New Zealand and Hong Kong, remain low. Millions of hens are still confined in cages or crammed into sheds on factory farms, deprived of space to move freely.

She points out that caring about animal welfare doesn’t stop at ethics, it’s also a win for people and the planet, reducing environmental impact, improving food quality, and cutting antibiotic overuse in farming.

The Better Chicken Commitment

Chickens raised under Better Chicken Commitment standards, interacting with enrichments such as straw bales. Healthier, slower-growing breeds support improved welfare outcomes. Image credit: RSPCA UK – RSPCA Assured.

At the heart of Animals Aotearoa’s work is the Better Chicken Commitment — a set of science-based, internationally recognised standards to ensure chickens are bred and raised more humanely. These include using healthier breeds, providing more space, perches and other enrichments for the birds to interact with. 

The Better Chicken Commitment Business Guide – helping food businesses raise welfare standards across the chicken supply chain.

Still, the shift comes with challenges. The supply chain for higher-welfare chicken needs time and investment to scale up. Marianne emphasises that when food businesses make clear, dated commitments, they give producers the confidence to invest in better systems — creating a ripple effect of change.

Collaboration Is Key

For Marianne, progress in animal welfare depends on partnership not confrontation, whenever possible. Working directly with food companies allows Animals Aotearoa to help them design realistic roadmaps, connect with higher welfare suppliers, and communicate their progress transparently.

Leading brands stepping up to drive a kinder, more sustainable poultry system — these companies have signed the Better Chicken Commitment in some countries

To celebrate these efforts, awards like Hong Kong’s Good Egg Award now highlight companies making cage-free or higher-welfare commitments,  shining a spotlight on businesses leading the way.

The Bigger Picture: Planet, People, and Poultry

Marianne draws a clear line between animal welfare and sustainability. Intensive animal farming, she explains, contributes to greenhouse gas emissions, antibiotic resistance, and poor community health. By shifting toward higher welfare practices, companies can improve not only animal lives but also human well-being and environmental resilience.

Educating and Empowering Consumers

Animals Aotearoa’s latest campaigns focus on public education helps consumers understand where their food comes from and how animals are raised. Marianne’s team recently tested powerful new messaging, comparing the fast, unnatural growth of meat chickens to the spread of cancer — a bold metaphor designed to spark empathy and awareness.

How You Can Make a Difference

For consumers, Marianne’s advice is simple: read labels, ask questions, and choose wisely. Look for terms like cage-free or free-range for eggs, and don’t be misled by vague marketing.

Looking Ahead

Shoppers navigating chicken choices in a New Zealand supermarket. Consumer demand plays a vital role in encouraging higher-welfare sourcing.

As Animals Aotearoa nears its fifth anniversary, Marianne is focused on expanding the Better Chicken Commitment, building partnerships across Asia-Pacific, and launching new education campaigns.

A healthier, slower-growing chicken breed used in higher-welfare farming systems. These breeds grow more naturally and are part of the global shift toward humane poultry production. Image credit: Wakker Dier.

✅ Take Action: Build a Higher-Welfare, Future-Ready Food System

Here are practical next steps for businesses, chefs, buyers, and consumers ready to move toward more ethical and sustainable food sourcing.

🐔 1. Want to know how to sign up for the Better Chicken Commitment?

If your organisation wants to switch to healthier breeds, better living conditions, lower antibiotic use, and improved welfare for chickens raised for meat:

👉 Visit Animals Aotearoa’s Better Chicken Commitment page or reach out to them at info@animalsaotearoa.org

🥚 2. Why switch to cage-free eggs? Explore the Cage-Free Egg Toolkit

Our go-to toolkit empowering businesses to shift to cage-free eggs with clarity and confidence.

Cage-free sourcing is one of the fastest, most impactful ways businesses can improve animal welfare.

🔗 Access the Egg Toolkit here

🌍 3. Global Standards Directory for Food Systems Sustainability

Looking to benchmark your organisation’s animal welfare, environmental, and social sourcing standards?

👉 Our Global Food Sustainability Standards ‘Eco Atlas’ Directory is your go-to reference.
It helps buyers and sustainability leads compare the most widely used global certifications, from animal welfare to environmental farming standards.

🔗 Explore the directory here

In this Future Bites podcast episode, we dive into the inspiring journey of Basel Kirmani, founder of Turquoise Sustainability, seasoned corporate professional, and long-time advocate for climate literacy. 

Basel is not only a former chemistry teacher and finance leader; he is also a Certified Carbon Literate and Future Green CLP Train-the-Trainer alum, and now one of the emerging sustainability trainers shaping Hong Kong’s rapidly evolving landscape. 

Listen and watch our full podcast interview here 

Basel Kirmani and Heidi Spurrell explore how science and storytelling drive sustainability action.

The Journey: From Spark to Purpose

Basel’s interest in sustainability grew from a blend of scientific curiosity and personal motivation as a parent wanting a safer future. With a foundation in chemistry from the University of Cambridge, he brings a clear understanding of climate science that strengthens the confidence and precision of his training.

During his time in Hong Kong, he began championing sustainability internally alongside his corporate role, eventually establishing a company-wide platform that sparked his first collaboration with Future Green and set him firmly on the path toward climate education.

Why Carbon Literacy—and Why Now?

When asked why he chose the Carbon Literacy and Train-the-Trainer pathway, Basel explained that while he already delivered sustainability workshops of his own, he wanted an internationally recognised framework behind his work. The global credibility of the Carbon Literacy Project, its UN-endorsed certification, and its structured modules gave him the rigour to complement his natural teaching ability.

For him, the real power of Carbon Literacy lies in democratising knowledge—bringing every employee, not just the sustainability team, up to a confident baseline.

Our Carbon Literacy Train the Trainer cohort reflecting on why personal stories make sustainability truly resonate.

Making Sustainability Personal, Practical, and Positive

One of Basel’s strongest messages throughout the podcast was the importance of personal connection. People act not because they are scolded into it, but because they feel something.

Whether it’s a CEO who realises climate change when their favourite ski resort loses its snow, or friends discovering that vegetarian food can be joyful rather than restrictive, Basel believes sustainability must be reframed as gain, not loss.

Building a Sustainability Culture Inside Organisations

Basel’s consultancy, Turquoise Sustainability focuses on the corporate sector—an area ripe for transformation in Hong Kong. He believes that literacy must spread across business functions, not sit siloed in sustainability teams.

His vision: a workplace where sustainability becomes as automatic as compliance. Where people instinctively book lower-emission travel, evaluate suppliers more thoughtfully, and incorporate ESG into everyday decisions.

Basel presenting the SDGs and their role in shaping business action at our Carbon Literacy Training for NGOs earlier this year!

Advice for Aspiring Sustainability Professionals

Basel emphasises two pathways:

1. Become a sustainability champion within your existing role –  The greatest impact comes from embedding sustainability into HR, marketing, tech, or operations where decisions are already being made daily.
2. Build your network and rely on trusted frameworks – Carbon Literacy is an excellent place to start—credible, accessible, and transformative.

A Growing Need for Climate Confidence

There is also an uncomfortable truth: many people want to contribute to sustainability but feel intimidated by the topic. They worry they don’t know enough or fear saying the wrong thing. Basel argues that this hesitation is exactly what Carbon Literacy helps dismantle.

By building a shared language and grounding everyone in the same foundational understanding, teams move from confusion to confidence. Suddenly, climate conversations become accessible—and even enjoyable.

Making climate knowledge accessible — Basel highlights why understanding the basics empowers meaningful change. Source: Basel Kirmani Linkedin

Why training matters now more than ever

Sustainability is no longer an optional skillset. It is a core competency for future-ready organisations. Basel’s journey proves that when professionals gain the knowledge and tools to act, they not only transform their own careers, but influence entire systems around them.

Whether you want to pivot into sustainability or champion it in your existing role, the first step is the same:  get carbon literate.

If your organisation is ready to take the next step…

Sustainability transformation doesn’t happen by accident—it happens when people have the confidence, knowledge and tools to act. Whether your organisation is just beginning its journey or looking to deepen existing efforts, our programmes are designed to turn intention into meaningful progress.

Get the know-how with us:

• Carbon Literacy Training for Food and Drink Sector
•  CPD Certified Food Sustainability Foundations 

And if you’re looking for corporate-focused sustainability training and insights, explore the work of Turquoise Sustainability here.

When purpose meets community, the atmosphere shifts — conversations deepen, ideas sharpen, and the room fills with momentum.  That’s exactly what unfolded at our November Members Monthly Meetup at FellowSpace, delivered in collaboration with The Sustainable Food Foundation.

Happy faces all around at our in-person November Members Meetup at FellowSpace.

This was an afternoon shaped by clarity, curiosity, and the shared mission to rethink how our sector uses and values natural resources.

 Why “Value Natural Resources” Hit Home

This month’s theme: Value Natural Resources  came at precisely the right moment. With rising costs, evolving regulations, and consumers demanding more transparency than ever, resource use has moved from background conversation to strategic priority.

We opened with one grounding truth:

Water. Soil. Land. Energy. Biodiversity.

Kicking off a powerful conversation on why valuing natural resources matters now more than ever.

They shape everything: supply chains, menus, pricing, guest experience, and long-term viability. Yet these hidden inputs rarely show up in business decisions, and that gap is costing us.

A few numbers brought this reality into focus:

• The global food system accounts for almost one-third of total greenhouse gas emissions.
• 8–10% of emissions come directly from food loss and waste.
• And strikingly, 40% of all food produced goes uneaten.

This wasn’t about doom and gloom. It was about opportunity. The opportunity to redesign, rethink, and rebuild systems with impact and resilience in mind.

Making the Invisible Visible  🎤

The heart of our discussion centred on making natural resources visible  because visibility unlocks action.

Attendees explored practical ways to embed resource awareness into real operations, from menu design to procurement:

• Building plant-rich menus that strengthen margins without sacrificing flavour
• Rethinking sourcing through seasonal, local, and lower-impact ingredients
• Reducing food waste to boost both sustainability and profitability
• Integrating water, land, and carbon metrics into purchasing decisions
• Using resource data as a strategic tool, not just a reporting requirement

The message was simple: Visibility drives better decisions  and better business.

Matthew Isaacs joins us virtually to break down the future of carbon clarity in food.

Carbon Clarity With Matthew Isaacs

Our guest speaker, Matthew Isaacs, Co-Founder of My Emissions, brought the room straight into the reality of carbon transparency  and why it matters now more than ever.

Matthew shared how carbon labelling is reshaping decisions across stadiums, delivery platforms, restaurants, and catering groups. One message landed particularly strongly:

He then unpacked the practical realities behind carbon reporting and where businesses often get stuck. Some of his standout insights included:

• Consistent labels shift behaviour – customers gravitate toward lower-carbon dishes when menus offer genuine choice. If every dish is an E, diners don’t have anywhere to go.
• The biggest barrier isn’t the science, it’s the data – kitchens struggle with recipe weights, supplier information, and inconsistent purchasing details. The science isn’t the challenge. It’s getting clean, accurate kitchen data.
• Carbon insights help redesign menus without losing creativity – swapping high-impact ingredients, optimising recipes, and using carbon labels to steer both chefs and diners toward better choices.
• Real-world impact is already happening – From UEFA stadiums to Just Eat trials, transparent carbon ratings are helping organisations redesign menus and reduce emissions at scale.

Diving into real-world examples of how UEFA is making carbon impact visible across menus.

These examples grounded the discussion in real application and highlighted how much opportunity the sector has when carbon becomes visible.

Four key takeaways from Matthew:

Prioritise internal action first

The highest reductions have happened before food is served or displayed on a menu.

Data is the biggest challenge

Data accuracy is a key term, but usually focuses on scientific data. In reality, business data (e.g. recipes or purchased weights) is the hardest and most important data to collect.

Joined up strategies work best

You can’t expect to see a reduction if every item on the menu has an ‘E’ carbon rating, or if the carbon ratings are very small / displayed as an after-thought.

Be patient!

Trials with Just Eat suggested people need to see carbon labels multiple times before taking action; UEFA is taking years to scale up.

Celebrating our Carbon Emissions Game Show champion—proof that learning can be fun (and competitive!).

A Little Competition Never Hurts

Of course, no Future Green Meetup is complete without a dose of fun, and our Carbon Emissions Game Show delivered.
Two foods on screen, one question: Which has the bigger footprint?

The reactions?  Gasps. Laughter. Cheers.
And several “Wait… WHAT?!” moments.

Who knew chocolate vs bananas could spark that much noise?.

Our winner (Chef Tom Brookes Burney from Compass Group HK)  walked away with bragging rights  and a free month of My Emissions access.

Community, Connection, and a Big Thank You

We wrapped the evening with warm conversations, shared insights, and some truly delicious refreshments.

A heartfelt thank you to our sponsors who made the meetup shine:

• FellowSpace — for hosting us in their warm, welcoming venue
• The Wine Guild — for a beautifully curated wine selection
• LMO Freshly Baked — for handcrafted bites to fuel the room
• Fresh Accounting — for their ongoing support of our Future Green community

Your collaboration helps turn meetups into meaningful shared experiences.

💚 See You Next Month (Online!)

While this was our last in-person meetup of the year, our learning journey continues.
We’ll be back next month online and back together in 2026.

In this Future Green podcast, Heidi sat down with three key figures from CIS: Jerry Szombathy, Director of Operations; Nadina Schneider, Sustainability Integrator for the Upper School; and Monica Lo, Sustainability Integrator for the Primary Division. 

Together, they shared how the school is embedding sustainability across operations, education and community engagement.

Want the full story, straight from the source?

🎧 Listen to the full podcast interview here with Heidi

Chinese International School (CIS) in Hong Kong has long been recognised as one of the region’s most forward-thinking educational institutions.  A vital part of the school’s 10-year strategic plan focuses on its Sustainability Pledge, which is a key initiative on the path to excellence. Sustainability is not a standalone project at CIS; it is a shared value that runs through every aspect of school life.

As a long-time Future Green partner and member, CIS has consistently demonstrated leadership in sustainability — from reimagining food systems on campus to hosting its own student-led Biodiversity Summit, which brings together schools, experts and changemakers to explore our relationship with nature.

Source: CIS – Students designing their “2nd Green Revolution” project — a creative call for reimagining a sustainable future.

Building a Strategy for Long-Term Impact

For CIS, sustainability is not an afterthought but a strategic priority. 

This clarity of purpose has been crucial. By embedding sustainability into its long-term strategy, CIS ensures that environmental responsibility is treated with the same seriousness as any other school goal. Dedicated roles like Nadina’s and Monica’s give the work structure, accountability and momentum, rather than relying solely on voluntary efforts.

Empowering Students Through Learning and Action

Both Nadina and Monica work to embed sustainability and systems thinking throughout the curriculum. Monica explained how even the youngest learners are encouraged to think critically about their choices. 

Source: CIS – Primary students explore sustainability in action during an Earth Day classroom session.

In the primary years, students explore real-world problems such as designing typhoon-resistant dwellings or understanding how materials break down in nature. Their “Green Team” drives campus initiatives to make the school greener, cultivating a sense of ownership and pride in environmental stewardship.

The Biodiversity Summit: Learning Beyond the Classroom

The CIS Biodiversity Summit, now in its third year, is one of the school’s most inspiring student-led initiatives. The event gathers pupils, educators and organisations such as WWF, Rooftop Republic and Kadoorie Farm to explore the importance of biodiversity and its connection to food, water and climate.

Nadina shared how the summit evolved:

Heidi showcasing biodiverse ingredients at the CIS Biodiversity Summit, students and partners celebrate a plant-forward carbon labelled menu inspired by WWF’s Future 50 Foods.

The summit also showcased sustainable food innovation through a plant-forward lunch, co-created with CIS’s catering partner Sodexo, and with input from TASS, a regional school alliance. Students enjoyed diverse, flavourful dishes made from ingredients inspired by WWF’s “Future 50 Foods”, proving that sustainability can be both educational and delicious.

Rethinking Food Systems

With over 2,000 people on campus each day, all needing to eat, CIS recognises the power of food as a gateway to sustainability. Working closely with Sodexo, the school has transformed its catering approach — from ingredient sourcing to waste management.

This practical, hands-on approach enables students to see the entire lifecycle of food, from soil to plate — and back again.

Source: CIS – On-site composter turns food waste into rich soil — a hands-on lesson in circular food systems.

Tracking Progress and Looking Ahead

CIS continues to lead with data-driven action. The school now tracks its waste and recycling streams monthly, using this information to raise awareness and inspire individual responsibility.

Looking ahead, CIS is setting its sights on achieving zero waste and embedding sustainability within the design of its new primary campus extension, currently in the planning stages. The school is working with environmental consultants to ensure that the new site reflects the same forward-thinking principles that define CIS today.

One Step at a Time

For Monica, the path to sustainability is about balance and optimism.

That spirit of steady, collective progress perfectly captures CIS’s approach. By combining strategic leadership, innovative teaching and empowered students, Chinese International School is showing what’s possible when a community works together towards a sustainable future.

Want to Take Action in Your Organisation?

CIS’s sustainability progress didn’t happen by chance — it’s been strengthened by collaboration, training and a shared commitment to continuous learning.

Notably, Jerry Szombathy, CIS’s Director of Operations, is a graduate of Future Green’s CPD Certified Food Sustainability Foundations Course and Carbon Literacy Training, both of which have helped the school translate sustainability strategy into practical, measurable action.

Jerry Szombathy, Director of Operations at CIS, shares how our Food Sustainability Foundations course has helped his sustainability journey.

If your organisation is ready to take the next step towards building a more sustainable future, get the know-how with us through:

👉 Get your membership and start making an impact!

👉 CPD Certified Food Sustainability Foundations Course (included with your membership)

📅 Book a discovery call to learn how Future Green membership can support you.

👉 Carbon Literacy Training 

🌿 Learn more about Chinese International School’s sustainability journey on their website.

Smiles across time zones — our global community coming together to feed people well.

What does it really mean to feed people well?

At our October Member’s Meetup, Future Green members from Hong Kong to the U.S. came together to tackle one of the biggest questions in food sustainability: How do we make good nutrition accessible for everyone — and for the planet too?

This month’s theme, Feed People Well, wasn’t just about diet trends. It was about equity, education, and rethinking the way we eat.

Around the world, millions still face hunger and food insecurity — while obesity rates soar in the very same communities. This paradox, known as the double burden of malnutrition, is one of today’s most urgent sustainability challenges.

Nutrition isn’t an isolated issue. It’s tied to climate, education, and access — all part of the same global food system.

🥗 What Does a Sustainable Diet Look Like?

The meetup took a deep dive into the EAT-Lancet Report — the global blueprint for healthy, sustainable diets. The key takeaway:

“Food that’s good for people is also good for the planet.”

The report encourages less meat, more plants, and a broader mix of ingredients. Future Green members discussed how even small shifts like sourcing low-carbon rice or introducing more legumes into menus can cut emissions and improve health at the same time.

🍆 Taste, Culture, and Convenience

A live poll sparked lively discussion: What’s the biggest barrier to eating more plants?
The top answers came in quickly — taste, culture, and convenience.

When it comes to eating more plants, taste, culture, and convenience still rule the plate.

It turns out that while most people want to eat better, they also want food that feels comforting, flavorful, and familiar. Many agreed that for plant-based food to become mainstream, it has to do more than tick the “healthy” box. It needs to excite the senses, fit busy lifestyles, and celebrate tradition rather than replace it.

👩🏽‍🍳 Cooking Change with The Veggie Wifey

Our special guest, Chef Divya — better known as The Veggie Wifey  brought fresh energy to the session, showing that plant-forward food can be exciting, practical, and deeply satisfying.

A former high school teacher turned chef, Divya blends her love for education and cooking into an inspiring mission: to make plant-based eating approachable for everyone. Through her popular blog and her new Vegan Cooking School, she’s built a community of over 140,000 followers who turn to her for simple, flavourful ways to cook with plants.

Chef Divya, The Veggie Wifey, proves plant-based cooking can be vibrant, practical, and packed with joy.

Divya tackled one of the most persistent food myths — that vegan diets lack protein. With warmth and clarity, she explained how “all whole plant foods contain the amino acids our bodies need,” drawing on the research of Stanford’s Dr. Christopher Gardner.

A balanced vegan plate — colourful, nourishing, and good for both people and the planet.

She shared colourful plates and nutrient-rich ingredients, demonstrating how balance and beauty go hand in hand in a well-planned vegan diet. Her ideal starter plate looked like this:

• ½ fruits and vegetables (the more colour, the better)
• ¼ whole grains like barley or millet
• ¼ plant-based proteins such as tofu, beans, or lentils
• A sprinkle of nuts and seeds for healthy fats

But what captivated the audience wasn’t just the science — it was Divya’s passion for practicality. She offered simple, real-world tips for busy people and families, from roasted chickpea snacks to edamame hummus and high-protein wraps.

Her takeaway message was clear: “Eat variety, eat colour, and keep it whole.”
Because eating well shouldn’t feel like sacrifice — it should feel like joy, creativity, and care.

🏆 Quiz, Connection, and Community

No meetup is complete without a dash of fun and friendly competition! Members wrapped up the session with a Sustainability Food Emoji Quiz — a playful challenge that tested everyone’s food knowledge in the most creative way possible.

Well done, Rekha! From vegan-themed memes to climate-conscious clues, our quiz sparked laughter, creativity, and friendly rivalry, the perfect way to celebrate community through food.

From decoding vegan-themed memes to guessing climate-conscious ingredients, the quiz sparked laughter, quick thinking, and a touch of friendly rivalry. Our winner, Rekha Menon, earned a spot in one of Divya’s vegan cooking classes — the perfect prize for a day that celebrated creativity, connection, and community through food.

🌾 Feed People Well, Feed the Future

As the meetup drew to a close, one message resonated:  Feeding people well isn’t just about food — it’s about fairness, knowledge, and care.

When people have access to nutritious, sustainable meals, we see the ripple effects:
💚 Healthier communities that thrive instead of just survive.
🏢 Stronger businesses that value responsibility as much as profit.
🌍 A more resilient planet sustained by mindful choices at every level of the food chain.

Feeding people well is an act of leadership. It’s a collective commitment — from chefs who reimagine menus, to educators who shape food literacy, to companies that champion responsible sourcing. Together, these actions shape a food system that truly serves both people and the planet.

Because when we feed people well, we don’t just nourish today — we invest in a sustainable, equitable future for generations to come.

Join our community of passionate food and sustainability professionals. As a member, you’ll gain access to exclusive resources, practical tools, and inspiring events that support your journey toward positive food sustainability change.

👉 Join our membership and start making an impact!

📅 Book a discovery call to learn how Future Green membership can support you

In this episode of Future Bites, Heidi sat down with Gigi Lau, Customer Experience and Sustainability Director at Compass Group Hong Kong, a long-time Future Green member and partner.

Compass has been steadily transforming the food service industry — from pioneering plastic-free initiatives to co-creating a sustainability roadmap through a Future Green Strategy Sprint.

Listen to the full podcast interview here 

Conversations that matter — Gigi Lau and Heidi discuss how everyday meals can drive climate action.

Serving up to 50,000 meals a day across schools and corporate offices, Compass is in a powerful position to influence how Hong Kong eats — and thinks — about food. For Gigi, that influence carries both opportunity and responsibility.

Small swaps, big impact — Compass’s journey towards sustainability started with saying no to single-use.

Source: Compass Group HK

Small Swaps, Big Shifts

Compass’s sustainability journey began with a simple but symbolic move — removing plastic straws from all its operations across Hong Kong. It was a small step that signalled a much larger shift.

Soon after came the “Bring Your Own Container” and “Bring Your Own Mug” campaigns with major corporate clients. Partnerships with Foodlink and Feeding Hong Kong soon followed, helping to redirect surplus food to those in need and reduce waste across multiple sites.

Each initiative has encouraged a culture of awareness.

These early actions laid the foundation for Compass’s wider ambition: to make sustainability second nature in both its kitchens and its customer experience.

Collaboration in action — creating a culture of shared responsibility from the kitchen to the canteen.

Source: Compass Group HK

Collaboration at Scale

With hundreds of clients and multiple stakeholders, driving sustainability in food service is as much about communication as it is about innovation. Compass has learnt that progress comes from partnership — aligning the needs of clients, chefs, and suppliers under a shared vision.

By creating a sense of shared ownership, Compass has turned sustainability from a top-down directive into a collaborative journey. The result is an organisation where environmental responsibility is woven into every conversation — from menu planning to waste reduction.

A Sprint Towards Shared Vision

Earlier this year, Compass partnered with Future Green for a Sustainability Strategy Sprint — an intensive two-day workshop designed to align teams, test ideas and uncover roadblocks.

The Sprint brought together leaders, chefs and procurement teams to map challenges and opportunities. One revealing discussion highlighted that some initiatives were not stalling because of cost or logistics, but due to simple communication gaps. 

The Sprint didn’t just produce a plan — it reignited motivation, ownership and clarity across Compass’s teams, setting the stage for faster progress.

Teamwork that transforms — Compass and Future Green co-creating sustainability solutions in a Strategy Sprint.

Innovation on the Menu

Following our Sprint, Compass began developing a series of creative, practical projects to embed sustainability into everyday dining.

One standout idea was a Green Café — a plant-based food truck that would serve sustainable meals and coffee made exclusively with plant-based milk. Another focused on integrating WWF/Unilever’s Future 50 Foods into menus to diversify ingredients and promote climate-friendly diets.

These concepts use design thinking and behavioural science to make the sustainable choice not just easy — but irresistible.

Celebrating the Future 50 Foods — ingredients that nourish people and the planet.

Learning, Adapting, Educating

Compass’s sustainability journey hasn’t been a straight line. A carbon labelling pilot launched in 2022 didn’t resonate as hoped, but it became a valuable learning opportunity.

That understanding now drives Compass’s approach to engagement. From sustainability workshops for corporate clients to gamified sessions in schools, the company is helping people connect their everyday choices with wider environmental impact. “Once young people understand it,” Gigi adds, “they become the best ambassadors for change.”

A Plant-Forward Future

Compass is also leading a quiet dietary revolution through its 30:70 model — 30% animal protein and 70% plant-based. It’s a flexible, balanced approach that supports both human and planetary health without compromising on flavour.

In a city that consumes more meat per capita than anywhere else in the world, Compass’s work to normalise plant-forward eating is both bold and necessary.

Shaping a plant-forward future — exploring Compass’s sustainability model for healthier, low-impact dining.

The Road Ahead

For Compass Group, sustainability isn’t a campaign — it’s a long-term commitment. From reducing waste and rethinking menus to building circular systems, the company continues to prove that change doesn’t require grand gestures — just persistence and partnership.

From banning straws to building plans through strategy Sprints, Compass Group Hong Kong is showing how even the most ordinary moments — a coffee break, a school lunch, a staff canteen — can become opportunities for climate action.

Moments that Matter — from workshops to events, building sustainability through partnership.

_______________________________________________________

Join the Movement

🌿 Work with Compass Group Hong Kong
Discover how Compass Group is embedding sustainability into every meal. Visit Compass Group Hong Kong to learn more about their initiatives.

💡 Become a Future Green Member
Would you like your organisation to join a community of changemakers like Compass Group Hong Kong? Join Future Green membership to access insights, support and collaborative opportunities.

🚀 Run Your Own Sustainability Strategy Sprint
Want to unlock innovation and align your team’s sustainability goals? Enquire about running a Strategy Sprint with Future Green and turn big ambitions into action.

In this episode of Future Bites, Heidi sat down with Matt Friedman, CEO of The Mekong Club, long-time Future Green partner. Matt has spent decades confronting one of the most urgent and overlooked crises of our time: modern slavery.

Listen to the full podcast interview here 

🎧 Hit play to dive into the full podcast with Heidi & Matt.

Here’s the shocking truth—modern slavery is not a relic of the past. It’s happening right now. Over 27 million people worldwide are trapped in forced labour, trafficking, or coercive work. From the seafood we buy to the chocolate we love, exploitation hides in plain sight. Matt’s mission is clear: make the invisible visible, and awaken more people to take action.

What modern slavery really looks like today

When people hear the word “slavery”, they often picture chains from history books. But as Matt explains, modern slavery is different

Hidden beneath calm waters lie the unseen stories of forced labour at sea.
Photo credit: Unsplash

He shares vivid examples—from South-East Asian fishing fleets where men are tricked into work and held at sea for years, to cocoa plantations in West Africa where children are trapped in hazardous conditions. And it’s not limited to remote corners of the world. Modern slavery is embedded in global supply chains that touch every one of us.

Inside the supply chains where business and human rights intersect.
Photo credit: Mekong Club

The Mekong Club: why business is key

While many NGOs focus on grassroots advocacy, The Mekong Club took a bold approach: partner directly with businesses. Why? Because corporations run the supply chains where exploitation festers—and they also hold the resources and influence to drive systemic change.

The Mekong Club works with sectors like manufacturing, finance, and hospitality, providing tools that are practical and scalable:

• Baseline assessments with 50+ questions that reveal an organisation’s readiness to tackle forced labour. (Many companies score only 40–50 out of 100 on their first attempt.)
• E-learning modules in multiple languages that train teams across continents.
• Blockchain-powered traceability platforms that map out lower-tier suppliers and track whether audits, risk checks, and remediation steps are actually being carried out.

Modern slavery wears many faces — from fields to factories worldwide.
Photo credit: Unsplash

Busting the myths that hold us back

Matt is quick to debunk the biggest misconceptions:

• “Slavery ended long ago.” No—it just changed shape.
• “My suppliers are reputable, so we’re safe.” Maybe at the top tier. But what about five tiers down?
• “A certification solves everything.” Some certifications are robust, others aren’t. Blind trust can leave companies exposed.

The hard truth: supply chains are messy. But ignorance isn’t a defence—consumers, regulators, and the media are demanding more.

A new kind of slavery in the digital age

One of the most chilling topics Matt raises is the rise of scam centres—a form of “digital slavery” that has exploded since COVID-19 and is keeping him busy of late.

Here’s how it works: young professionals are lured by fake job adverts offering lucrative opportunities abroad. Once they arrive, passports are taken, and they are forced to work 14–16 hours a day running online scams. Violence, torture, and even electric shock devices are used to enforce compliance.

A new frontier of exploitation: digital slavery in the age of online scams.
Photo credit: Unsplash

And it’s not just a regional issue. These scam compounds are spreading across Asia and beyond, becoming one of the fastest-growing forms of organised exploitation.

The Mekong Club is tackling this crisis with multilingual awareness campaigns and partnerships that span Interpol, banks, crypto firms, telecom companies, social media platforms, and even satellite providers. The goal is to disrupt the enablers and rescue victims before it’s too late.

Awakening the Advocate — Matt Friedman’s call to act against modern slavery. Read all about it in his book.

Awakening the Advocate: Matt’s call to action

Alongside his organisational work, Matt is also a prolific author. His latest book, Awakening the Advocate, blends three powerful threads:

1. Stories from the front lines of human trafficking and forced labour.
2. Personal reflections on how childhood experiences and life challenges can shape a sense of purpose.
3. A call to action—urging readers to align their values with their work and step up as advocates for change.

Why hope still matters

With numbers so overwhelming, it’s easy to feel powerless. But Matt insists that progress is possible. Every company that strengthens its supply chain, every individual who spreads awareness, every government that enforces accountability—these steps add up.

What gives him hope? The growing movement of people and businesses who are no longer willing to look away. “Ending modern slavery is not impossible,” he says. “But it requires more of us to awaken—to act.”

Your move: small steps, big impact

Matt leaves us with a roadmap anyone can follow:

• Start with a baseline—where do your company or suppliers stand?
• Educate your teams—short trainings can ripple widely.
• Map deeper—don’t stop at top-tier suppliers; push for visibility into the tail.
• Pressure-test claims—verify certifications, set up grievance channels, and invest in remediation.
• Spread awareness—especially on scam centres, where prevention saves lives.

Real lives, real work, real change — ending exploitation starts with awareness.
Photo credit: Unsplash

Modern slavery thrives in silence, but silence is something each of us can break. Matt’s work with The Mekong Club shows that change doesn’t start with perfection—it starts with awareness, courage, and the willingness to take the first step. Whether you’re a business leader, a student, or simply someone who cares, your choices ripple outward.

The time to act is now.

Take Action Now

You don’t have to be an NGO or a government to make a difference. You just have to start.

👉 Contact Matt Friedman at matt.friedman@themekongclub.org
👉 Visit The Mekong Club to explore resources, tools, and ways to partner.

Because the fight against modern slavery isn’t someone else’s problem—it’s all of ours.

In this Member Podcast episode, Heidi is in conversation with James Chang, founder of GEB Impact Technology, about how microalgae food innovation can deliver sustainable nutrition, climate resilience, and a new future for food.

Listen to the full podcast interview here 

🎧 Hit play to dive into the full podcast with Heidi & James.

GEB Impact’s Radical Rethink of What We Eat

By the time you finish reading this sentence, a single microalgae cell could have already doubled. Now imagine what that could mean—for food security, climate resilience, and even your next meal.

At first glance, algae doesn’t scream “superstar.” But to James Chang, founder of GEB Impact Technology, it’s the missing link between a healthier planet and healthier people.

🔬 The Algae Awakening

James’s journey back to Hong Kong began with family—and a question: How can we build a business that survives and heals? After digging into biotech and renewable energy, one organism kept resurfacing: microalgae. For the nerds in the room…

Turns out, these single-cell organisms are:

• Insanely efficient (splitting 4x a day),
• Nutritionally loaded (with omega-3s, protein, and beta-glucan), and
• Carbon-hungry (each ton of algae mitigates up to 2 tons of CO₂).
  

Source: SGS Protein Profile Analysis commissioned by GEB Impact Technology. Algae is small but seriously mighty.

But not all algae are created equal. GEB cultivates Euglena in controlled environments—eliminating contamination and maximising nutritional yield. Think: a cleaner, greener version of fish oil, minus the fish.

🍽️ From Lab to Lunchbox: The Rise of Eiyoka

To bring algae to your plate, GEB launched Eiyoka—its food innovation arm.

• Tempeh fortified with microalgae? Check.
• Halal-certified, plant-based protein for Asia’s growing markets? Check.
• Award-winning culinary oil made from Thrive algae? Check.

Thrive Algae Oil: chef-ready and heart-healthy.

The goal: Create demand, reduce cost, and make algae-based nutrition affordable and accessible—especially in regions that need it most.

Tempeh meets microalgae: flavour, function, and clean protein.

World debut: microalgae-fortified tempeh for modern menus.

🌍 Scalable. Local. Game-Changing.

Unlike soy or beef, microalgae don’t need deforestation, vast farmland, or heavy water use.

This decentralised model could empower local farmers to grow their own high-value protein—and build climate-resilient supply chains without the usual environmental cost.

🧠 A Smart Future with AI

GEB is even training AI to optimise algae growth.

With variables like light, temperature, and nutrient flow, James sees machine learning as the next step to scale algae production sustainably and predictably.

💚 Regeneration in Action

GEB is even training AI to optimise algae growth. With variables such as light, temperature, and nutrient flow, James sees machine learning as the next step in scaling algae production sustainably and predictably

And in case you missed it: GEB recently bagged the Greater Bay Area ESG Sustainable Enterprise Award for their Thrive Culinary Oil.

🏆 Big smiles all around as GEB takes home the Greater Bay Area ESG Award!

📣 Final Thought

Algae may be small, but its potential is massive. And with leaders like James Chang driving innovation at GEB Impact, the future of food might just come from the sea—but without the plastic, pollution, or planetary cost.

Hungry for impact? Keep an eye on GEB. The greenest revolution might be microscopic.

☕ Want to Chat with James?

He’s happy to connect for a coffee chat—and he means it. Feel free to visit Geb Impact Website. 

🤝 Want to become a Future Green member like Geb Impact?
  Join our community of passionate food and sustainability professionals. As a member, you’ll gain access to exclusive resources, practical tools, and inspiring events that support your journey toward positive food sustainability change.

👉 Get your membership and start making an impact!

📅 Book a discovery call to learn how Future Green membership can support you

Brains buzzing, spirits high – our Future Green community always brings the energy!

One-third of the world’s food ends up wasted. Yet behind every untouched sandwich or unsold croissant lies wasted water, energy, labor, and methane emissions that warm our planet 20 times faster than carbon dioxide (CO₂). It’s a crisis hidden in plain sight.

Every day, thousands of perfectly edible meals are thrown away not because they’re unsafe but because they’re unsold. Bakeries overproduce to keep shelves looking full. Buffets pile up dishes to satisfy customer expectations. Supermarkets remove products just before their “best before” dates. The result is food waste on a staggering scale, even as millions go hungry.

This is where Yindii, our latest joining member (and returning member) of the Future Green Community, steps in. More than just an app, Yindii is rewriting the story of surplus food across Asia—by empowering ordinary people to become what they call Food Heroes.

Yindii surprise bags delight customers with premium food at unbeatable prices.

Meet Yindii: Asia’s Leading Food Rescue App

Founded in Thailand and now expanding across Hong Kong and Singapore, Yindii connects restaurants, hotels, bakeries, and supermarkets with conscious consumers eager to rescue good food at unbeatable discounts.

At our recent September Members Monthly Meetup on Reducing Food Loss and Waste, Agnes Lee, General Manager of Yindii Hong Kong, shared how the platform is transforming waste into opportunity.

From croissants to carbon – Agnes shows us why every bite counts!

For Agnes, it’s simple: Yindii delivers a “win-win-win model.”

• Businesses recover revenue instead of writing off losses.
• Consumers discover delicious surprise bags of premium food at half price or less.
• The planet is spared unnecessary emissions and landfill waste.
  

And when customers use the app to rescue a meal, they instantly join the growing movement of Yindii’s Food Heroes—ordinary people making an extraordinary impact.

Innovation in Action: The “Fill & Go” Buffet Concept

The results speak for themselves. Yindii has already saved over 600,000+ meals, and their innovations are winning fans fast.

The “Fill & Go” buffet lets guests customise takeaway boxes from hotel spreads — reducing waste to near zero.

One standout is the “Fill & Go” buffet concept, which lets diners pre-book a time slot, then fill their own takeaway box from hotel buffets at the end of service. In some hotels, this new model is helping clear up to 100% of surplus food, while giving customers choice, convenience, and unbeatable value.

For Food Heroes, it’s not just about savings—it’s about pride in rescuing food that would otherwise be wasted.

Changing the Story Around Waste

Rescue surprise bags filled with fresh bread and pastries — turning surplus into joy.

Yindii isn’t just about saving food—it’s about changing mindsets. Agnes explained how customers love the “surprise” element of Yindii bags, how businesses gain social media buzz from eco-conscious consumers, and even how young people are using food rescue as a fun date-night idea.

Yindii makes food rescue joyful and buzz worthy!

By reframing waste as surplus, Yindii is breaking stigma and inspiring action. This isn’t “cheap” food—it’s good food saved from the bin.

 Yindii rescues food, boosts revenue, and inspires new customers.

Fun & Learning: The Kahoot Quiz Showdown

What’s a Future Green Meetup without a little competition? This time, we turned up the energy with a lightning-fast Kahoot quiz on food loss and waste, and wow, did our community impress! 

Quick fingers, sharp minds, and plenty of laughs filled the room.

Well done Madelon! Yindii’s newest Food rescue champion + our Kahoot queen

🥇 Big congratulations to Madelon, who snagged the top spot and walked away with HKD 400 Yindii app credit. Talk about rescuing surplus in style!

Welcoming Yindii to Future Green

We’re proud to welcome Yindii as a returning Future Green member (previously known in Hong Kong as Phenix), and we’re excited to support their mission in building a movement of Food Heroes across Asia.

👉 Be part of the rescue:

• Download the Yindii app today and become a Food Hero.
  
• Visit Yindii’s website to explore their impact.
• Save money, help progressive businesses, and support the environment
  

Together, we can rescue surplus, create everyday heroes, and build a food system that works for everyone.

_______________________________________________________________

🤝 Want to become a Future Green member like Yindii?

Thrilled to continue growing with our newest + returning Future Green members.

Join our community of passionate food and sustainability professionals. As a member, you’ll gain access to exclusive resources, practical tools, and inspiring events that support your journey toward positive food sustainability change.

👉 Join our membership and start making an impact!

📅 Book a discovery call to learn how Future Green membership can support you