Certified Professional Development (CPD)

Professional Online Training
Upskill Today – Be the go-to Expert in Sustainability

Transform your knowledge in 30 days

Make sense of food sustainability. Sound familiar?

  • Standards are confusing – do we prioritise carbon emissions (environmental challenge) or risk of extinction (biodiversity challenge) when procuring seafood?
  • How can we implement policies to ensure that procurement teams act in a sustainable way?
  • How can we find sustainable suppliers (e.g. seafood, meat, dry goods, local and seasonal)?Where do I begin with sustainability – there are so many issues?!My customers think plant – based foods taste like cardboard, how can we increase tasty options and position them as desirable?

Invest in yourself

Let me be your guide Be Empowered to talk knowledgably about sustainability


My background is in food policy. I’m also an enthusiastic Workshopper (AJ&Smart Sprint Method) – a great design thinking tool for aligning teams around prioritising challenges.

I pursued a Masters in Food Policy in 2014, which changed my career path and sparked my passion for food sustainability. Today, my company ‘Future Green’ consults with food businesses and runs a membership programme in Hong Kong, supporting over 50 members each month. I also have 5000+ hours of training and workshopping experience.

I hold a Masters in Food Policy from City University of London and a Post Graduate Diploma in Research Methods from University College London (UCL). In 2020, my company was a semi-finalist in the Rockefeller Foundation Food Systems Vision Awards for promoting a sustainable food system. In 2024 I made it to the UK Honours List 2024 for services to sustainability for the F&B industry.

Sign up for the CPD Food Sustainability Course.

Who is this course for? hospitality, caterers, FMCG, retailers, real estate developers
For ESG/ Sustainability Leaders

By the end of the course you will be able to

  • Recognise sustainable food standards and certifications.
  • Ask the right questions to suppliers around seafood and meat sustainability, fair trade, dry goods etc.
  • Have a way to stay updated on relevant laws and regulations.
  • Get clear about the link between human health and planetary health.
  • Be more confident in communicating sustainability.
  • Be better positioned for a promotion as the go-to food sustainability expert in your company
  • Share your CPD certificate on LinkedIn and CV.

This course is certified by CPD

What to Expect? Over the next 30 days


  • Defining food sustainability
  • Trends and case studies
  • Learning from industry experts
  • Industry best practices and regulatory updates
  • Identifying challenges and prioritising opportunities for collective action
  • Selecting from a wide range of tools, we find the most effective way to help you cut through the noise
  • 100% satisfaction guarantee

Next Steps

What do I get? Pay online

  • 12 Future Green toolkits
  • 13  Worksheets
  • 3 Quizzes
  • 25+ international standards
  • a certificate certified by CPD

What amazing value!

We also offer a Satisfaction Guarantee with no questions asked. With a 14 day money back guarantee you make sure that the course meets expectations without risk.

Course Price: HK$6500 Pay here.

*Grab a Discount!*

Future Green Members get 20% off: Use code FGMEM20

Early Bird Sign Up gets 10% off: Use code EB10

If your company has a different reimbursement /payment plan requirement for supported learning please get in touch.

Pay here

Take action today because

Did you know? The global food system is a leading driver of environmental degradation

It is responsible for one-third of global greenhouse gas emissions (Crippa et al., 2021), approximately 70% of freshwater use (Earthscan, 2007), is the largest driver of land and marine ecosystem biodiversity loss (Benton et al., 2021), threatens freshwater and marine ecosystems through the excessive use of nitrogen and phosphorus-based production inputs (Diaz and Rosenberg, 2008).

Transitioning to a healthy and sustainable food system is essential to meet global environmental targets, including the Paris Climate Agreement and the Sustainable Development Goals (Chen et al., 2022; Rockstrom et al., 2020).

Source: Anastasiou, Kim, et al. “Conceptualising the drivers of ultra-processed food production and consumption and their environmental impacts: A group model-building exercise.” Global Food Security 37 (2023): 100688.

FAQ -What exactly do I get?


1) What major benefits are there for me?

  • You will be the expert food sustainability lead in your organisation, with an accredited CPD certificate to prove it.
  • You can help your procurement teams to shift to sustainable practices.
  • You’ll increase your chances of promotion with this new niche skill.

2) Is it possible to also deliver this in-house rather than online/remote to my company?

Yes, please email for details: hello@futuregreen.global

3) Is it possible to deliver a train the trainer course if we wish to scale internally?

Yes, please email us: hello@futuregreen.global

Course Content

Sourcing sustainably

I will help you identify ‘sustainable’ food sources like meat, dry goods, seafood and local and seasonal options. Sounds like a mouthful challenge? Not to worry, there are plenty of standards and certifications to help you make sustainable choices, such as Rainforest Alliance and MSC/ASC/IUCN.

Here are some nuggets from this module:

  • Regenerative Farming

  • Fairly Traded Goods

  • Sustainable Seafood

Course Content

Environmental Sustainability and Minimising Environmental Resources

I’ll show you how the industry minimises impact on the environment, promotes regenerative agriculture, identifies deforestation-free commodities and protects natural resources. You can become an environmental warrior through managing your waste and conserving water!

Here are some nuggets from this module:

  • Waste Management

  • Water Management

  • Energy Efficiency

Course content

Social responsiblity

This is where I help you understand the challenges businesses face and how you can support your community and workforce by offering healthy and nutritious food through a sustainable approach. Another win-win to note; I will help you avoid greenwash with responsible marketing.

Here are some nuggets from this module:

  • Mental Health at Work

  • Slavery in Supply Chains

  • Sustainable Menus and Responsible Marketing to Avoid Greenwashing

Don’t take it from us

Testimonials Hear what others have said

Jerry Szombathy

Chinese International School (Director of Operations)


“The Future Green Foundation in Food Sustainability course is packed with useful information, and presented in a super well-organised way by Heidi (who really “knows her stuff”). It was also very helpful to participate with others in different industries/sectors. I highly recommend it.”



Audrey Onfolo

Moët & Chandon, Veuve Clicquot, Ruinart, Château Galoupet & MHD Hong Kong & Macau Sustainability office (Brand Manager)


“It was a real pleasure to work with the Future Green team, very passionate, approachable and adaptable. They animated and engaged very well the teams into collaborative thinking and learnings!”


Keilem Ng

Link REIT (General Manager -Sustainability)

“The course was extremely useful and well rounded course for those less familiar with sustainability, certain aspects of sustainability, or sustainability’s application to the food industry. As a real estate sustainability professional that often works with food industry business partners, this course enabled me to learn more about sustainability issues most relevant to food and beverage industry tenants, but more importantly, some practical actions (e.g. menu design, sourcing etc.) a food business can take to become more sustainable.


Simeon Cheng

Vitasoy International (Group Director, Sustainability)
“Heidi is very knowledgeable and I highly recommend her Food Sustainability Course. I’ve been in the sustainability field all my career and in food and beverage in the past 4 years, but still, I picked up so much more useful knowledge from this course. The course is very well structured and the short bite-size modules mean you can do it in the most flexible way.”


Andre Lense

JLL (Business & Hospitality Manager)


“I recently had the privilege of completing the Food Sustainability Foundations course, and I can confidently say it was a transformative experience. The course was exceptionally well-presented, providing a comprehensive understanding of the intricacies of sustainable practices in the food industry.The delivery of content was not only engaging but also highly informative. The instructors addressed common misconceptions with clarity, backed by research and industry insights.Overall, the Food Sustainability Foundations course exceeded my expectations. Kudos to Heidi Yu Spurrell and her Future Green Team for their dedication to delivering a course that is both enlightening and impactful.”


Tegan Smyth

Grassroots Future (Founder)


“I found the course really helpful to think about additional ways we could make our food events more sustainable. Applying what was learnt, we provided a plant-forward menu for an event with only one meat option. It also allows us to consider the ways of running an event sustainably. Thanks again to Heidi Spurrell and Hanna Jepps for running a great program – it has given us a lot to think about!” 


Gilbert Lee

Co-Chair B Lab HK & Macau (Principal Consultant, Education For Good)


“Heidi and her team at Future Green did a marvellous job in facilitating a diverse group of senior participants from assessing the opportunities & challenges and then coming up with committed actions. A great balance between convergent thinking and divergent thinking, between small-group discussion and plenary exchanges, between left-brain critical thinking and right-brain creative ideation, etc. In particular, I love using the visual of “Sail and Anchor” to engage the participants in search of new directions and making commitments to move forward!”


Christian Mongendre

Treehouse (Founder)


“Future Green’s key role to play is to bridge the knowledge gaps within Hong Kong’s consumer base. Awareness campaigns, lobbying the government and seeing how more businesses can be brought together to bring larger impact”.



Clara Lam

Pret A Manger (Senior Partnership Food and Coffee Project Manager)


“Through course materials, worksheet, different toolkits, case studies and interactions, this course provides me a very informative platform to understand sustainability. It also supports with practical solutions to issues that we are facing in our business when working towards sustainability. Providing a guide to business where they can start. Thank you Heidi for all these sharing.”


King Mak

Landmark Mandarin Oriental Hotel (Assistant F&B Manager)


“It is a fun journey for these 30 days. Thank you Heidi and her team for building this wonderful program. It is inspirational to meet the people who are in the same direction on sustainability. It is great to know how different industries work on sustainability. This course is not only about fundamental knowledge but more importantly is about sharing among the pioneers. The program is on hybrid mode which fits perfectly to me as an person working in F&B industry. Great accomplishment for myself on finishing the course and ready to contribute to the company, society & environment!”


Samantha Chung

B Lab HK & Macau (Growth and Activation Lead)


“The innovation workshop was well-designed and structured, and the Future Green team’s lively and engaging presentation made it even more interesting. Great session to allow both quiet self reflection as well as group input and alignment, most beneficial for the community as a whole. Highly recommend it!”


Andy Cornish

Cornerstone Strategies (Founder)


“I recently had the pleasure of having Future Green as a client. Led by Heidi Spurrell, they are one of the leading voices in food sustainability in the region. Future Green had just obtained charity status for their charity arm – The Sustainable Food Foundation – and wanted support developing its first strategic plan. Over the course 2-day workshop, I worked closely with Heidi and her team and various external stakeholders to build, solidify, and collectively align on a mission, vision as well as short- and long-term goals of this newly established NGO arm. We subsequently developed project concepts designed to fill information gaps on sustainable diets in Hong Kong, and to raise awareness of food issues and solutions.

My goal is to help food professionals procure food sustainably

so you can increase your sustainability credentials without hurting the bottom line.