We believe in the power of partnerships. We also work across a broad coalition of passionate advocates who are experts in their field and contribute to supporting a sustainable food system, from those working in foodservice, non-profits, civil society, academia, government and those in-between.
OUR ADVISORY BOARD
CHEF, ARCANE & CORNERSTONE
Born and bred in Perth, Shane became the very first Australian head chef to lead a restaurant to attain Michelin star status at the tender age of 29. During his tenure as head chef and joint-owner at Pied à Terre, London, Shane attained their second Michelin star in January 2003. Now based in Hong Kong, Shane enjoys Michelin status at his fine dining establishment, Arcane, and has recently opened his second restaurant, Cornerstone, which offers a quality approach to casual dining. Shane has received numerous accolades, most recently being a finalist on Netflix’s first-ever world-class cooking competition, ‘The Final Table’, in 2018.
CHEF, NECTAR/GRASSROOTS INITIATIVES
Hong Kong’s most knowledgeable and passionate advocate of sustainable dining. Setting an example of true leadership and advocacy, Peggy has many titles at Nectar: Founder, Managing Director, Executive Chef and Visionary. Over the years, Peggy has been leading the charge for plant-based, sustainable dining. Understanding that change is constant, Peggy has demonstrated how plant-based dining can be elevated to embody culinary excellence. Striving to push creative boundaries to explore the full potential of seasonal, natural ingredients, Nectar allows Peggy to share her vision with the world.
DIRECTOR OF CULINARY OPERATIONS AND FOOD & BEVERAGE, THE LANDMARK MANDARIN ORIENTAL, HONG KONG
Being born and raised in the south west of Holland in the seaside Fisherman’s village of Vlissingen; a village that is positioned below sea level; Richard’s understanding of the rising sea levels is ingrained in his upbringing. Listening to stories of his grandparents about the floods and extensive loss of life, the proximity to the sea gave him many other life lessons and was confronted from an early age towards the impacts of pollution and over fishing. “Over the years growing up my values towards planet protection were instilled by my hippy mum. We ate at home more vegetables and fruits than meat and fish, we segregated waste; basic principles that set the compass towards a more sustainable living and direction in my life and that of my own family. These principles are part of how I do business and my desire to pass them on to the next generation.”
EXECUTIVE CHEF, ISLAND SHANGRI-LA HOTEL
Uwe oversees daily kitchen operations of Island Shangri-La Hong Kong and spearheads the culinary direction of Restaurant Petrus, the hotel’s acclaimed contemporary French restaurant.
Uwe brings with him over 33 years of experience as a chef and in managing some of the very best kitchen brigades around the world. He is responsible for the culinary offerings and daily operations of the hotel’s eight outstanding restaurants and bar, including the Michelin-starred Summer Palace, the award-winning Lobster Bar & Grill and Nadaman, in addition to the hotel’s banquets and private events. He also plays a leading role within the culinary team at Restaurant Petrus. With a complete conviction in modernising Petrus while maintaining its heritage charm, he is also keen on using innovative techniques, exclusively sourced ingredients and seasonal organic flavours to impress his loyal patrons.
THE HONG KONG BAPTIST UNIVERSITY
Daisy Tam is an Assistant Professor at the Hong Kong Baptist University where she teaches and does research on ethical food practices and urban food systems. Her engagement with food began in London where she did her PhD in Cultural Studies at Goldsmiths. She has worked in Borough Market as part of her field research, where she learned from fellow traders about the production, distribution, consumption and disposal of food. Since returning to Hong Kong, Daisy has taken the question to the level of the city and is driven to search for a more ethical, equitable and sustainable model of food system.
As part of her latest research, she received international funding to develop Breadline – a web application that facilitates food rescue.
CHAIRMAN, HK SUSTAINABLE SEAFOOD COALITION
Ben is a Hong Kong native and a Kiwi. Both aspects of his upbringing have been instrumental in the creation of 178 Degrees, which he founded in 2015. 178 Degrees supplies fine-dining venues and more recently, established an online retail store to provide healthy and responsibly sourced foodstuffs to Hong Kong families. Sustainability is central to 178 Degrees’ ethos and is a cause that Ben advocates passionately as company founder. Outside of 178 Degrees, Ben is Chairman of the Hong Kong Sustainable Seafood Coalition, which promotes the consumption of responsibly sourced marine species.
FOUNDER AND CEO OF GREEN MONDAY
David is the Founder & CEO of Green Monday, a multi-faceted social venture with the mission to take on the world’s most pressing crises of climate change, food insecurity and public health. With the global sustainability movement in Green Monday, the market-transforming plant-based retail, dining and distribution network in Green Common, and the revolutionary food technology innovation in Right Treat and Omnipork, Mr. Yeung has pioneered a one-of-a-kind integrated platform that engages and empowers millions of people, along with public and private sectors, towards green awareness, action and economy.
PRINCIPAL INSTRUCTOR OF INTERNATONAL CUISINE, INTERNATIONAL CULINARY INSTITUTE, VTC
Suzanne is the Principal Instructor of International Cuisine at the International Culinary Institute for the Vocational Training Council in Hong Kong.
Throughout her career, she has held multiple positions in private clubs and well-known hotels around the world, including The American Club Hong Kong, Fairmont Hotels, MGM Mirage, Le Meridien, and Jumeirah.
Suzanne has been teaching culinary arts for more than 5 years including American, European, French, Italian, Mediterranean, and Middle Eastern cuisines.
FOUNDER OF MANA!
Bobsy is the pioneer of the organic plant-based movement having launched HK’s first fully vegetarian lifestyle cafe The Bookworm Cafe back in 1997, & SoHo’s beloved Life Cafe (2004), where now common options like Quinoa, gluten-free & raw food were first introduced to the City. Currently he runs multiple restaurants & cafe’s under the MANA! (2012) umbrella, all of which uphold a Zero Food Waste & Eco-friendly philosophy, donating food scraps to be turned into compost for the organic farming community as well as operating busy fast food outlets that leave no trail of rubbish behind them via biodegradable & compostable packaging & comprehensive in-house recycling.
HONORARY CHAIRMAN, HKAHF BOARD OF GOVERNORS (STUBBS ROAD)
Jo Soo-Tang has been involved with the Hong Kong Adventist Hospital Foundation (HKAHF) for over 35 years and is a third generation volunteer. The foundation manages a range of programs covering the eyes, ears, heart, spine, dementia and healthy lifestyle education. Under her guidance the foundation raises over HK$10 million annually.
Jo is also an active member of a few other NGOS including Hong Kong Tennis Association, Splash Foundation, and WWF Hong Kong. At Food Made Good HK, her role will be to facilitate important conversations between us and potential stakeholders who are seeking long term sustainable solutions in the foodservice sector.
FOUNDER OF THE HONG KONG FOOD HACKATHON 2018, ADVISOR, ENTREPRENEUR AND CHANGE MAKER
Susan Evans, advisor, entrepreneur and change maker. Her focus is on the design of regenerative eco-systems to drive next-economy business and society to tackle climate change.
While in Shanghai, she was instrumental in starting a food and agriculture movement, through the wellbeing of human, societal and natural settings. Sky Farms Shanghai was launched in 2010, for education, awareness and social connectedness reconnecting people with their food in dense cities. Later she launched the Hong Kong Food Hackathon in 2018 with the intention to accelerate entrepreneurship and radical change in the food system.
FOUNDER AND DIRECTOR OF LIZZIE BEE FOUNDATION AND BIZZIE BEE
Liz Avern Briers is the founder and director of the Charity Lizzie Bee Foundation and its Social Enterprise Initiative Bizzie Bee.
For the past 10 years, she has endeavoured to give every kid access to community arts projects regardless of educational or socio-economic background.
Since 2015, Liz has initiated a plan to become self-sustainable by designing manufacturing kids’ products that are creative, educational and fun: Bizzie Bee craft kits available in retail and kids’ activity ranges for hotels, restaurants, museums, and healthcare. Proceeds go back to the charity to build stronger and healthier communities.
Liz cares about kids, their future and inherently the environment they live in.