our team

Come Meet The Team

the Hong Kong Team 


Heidi Spurrell

As CEO of Food Made Good HK, and with a diverse background in marketing, analysis, food retail, restaurants and food related NGOs, she looks forward to supporting the F&B sector on their sustainability journey and accelerating the pace of change in the HK. Heidi has previously lived and worked in London, Hong Kong, Tokyo, Rome, Amsterdam and Boston, in a wide variety of international organisations including British Council, and Forum for the Future, and has a Masters in Food Policy from City University London and a Post Graduate Diploma in Research Methods from University College London (UCL).

Under Heidi’s leadership Food Made Good HK are proud semi-finalists of the Rockefeller Foundation Food Systems Vision Award for a sustainable food system. Of 1300+ applicants, we are 1 of 79 semi-finalists! 

Jo Soo Tang


Jo Soo Tang

Jo Soo-Tang is the Co-Founder of Cookie Smiles, an Advisory Board Member and Strategic Advisor of Food Made Good Hong Kong and has been involved with the Hong Kong Adventist Hospital Foundation (HKAHF) for over 35 years.
She spends most of her time at Cookie Smiles, a social enterprise under the Edible Artists Global Academy Association (EAGAA), whose purpose is to help support three chosen charities per year via fundraising, offer training opportunities for the disadvantaged and provide jobs for the physically impaired. Jo is also an active member of NGOs WWF-HK and Splash Foundation. 

Barney Smyth


Barney Smyth

Barney has been working in the foodservice sector since 2013. He started his career with the Sustainable Restaurant Association in London, working as an account manager to support their members and deliver bespoke support. He then moved to the Fairtrade Foundation, to manage strategic partnerships with businesses to improve their ethical sourcing practices and understand their impact. Barney has a Master’s degree from the University of Exeter.


Kyle Ng

Prior to joining Food Made Good Hong Kong, Kyle was the Project and Event Management Consultant for the Hong Kong Adventist Hospital Foundation. He has worked in the NGO sector in Hong Kong since 2017, helping create fundraising events and driving awareness of multiple issues facing disadvantaged people in Hong Kong.

Amidst the Covid-19 upheaval in 2020, Kyle was part of the team creating “Cookie Smiles”, a social enterprise under the EAGAA, whose purpose is to help support charities and underprivileged individuals alike by selling fresh and decadent handcrafted cookies.

He has a Masters of Arts in Economics and Accounting from the University of Edinburgh.



Angelica Klein 

Angelica is passionate about promoting sustainability in every aspect of her life. She previously worked with the urban farming social enterprise, Rooftop Republic before starting at Food Made Good. Angelica holds a B.A. in Environmental Science from Whittier College and an MSc in Food Security from the University of Edinburgh.


Inky Ip 

Inky has been engaged actively with the social innovation and enterprise sector since 2019. She previously has worked with organisations and programs including Social Venture Hong Kong (SVhk), 180 Degrees Consulting (180DC) and the Melo Program with McDonalds Hong Kong.

Inky brings her background in science and sustainability to Food Made Good with the belief that social and environmental issues could be tackled with new, innovative business practice.  Inky holds a B.S. in Analytical and Testing Science from Hong Kong Baptist University.



Giles Gibbons

Inspired by his mother (Restauranteur, teacher, chef), food has played a fundamental part of Giles’ life. This culminated in opening The Good Cook, in 1998, the first ‘social’ restaurant in the UK. This operated alongside the consulting business Giles founded, Good Business, working for some of the world’s largest food businesses in helping them on their sustainability journey. These experiences highlighted the challenge around sustainability in the food service sector and so together with fellow founders, the idea of a sustainability association for restaurants was born.


Mark Sainsbury

Hospitality industry veteran, Mark Sainsbury has worked in restaurants and hotels in London for 25 years. He opened the multi award winning Moro restaurant, alongside Sam and Sam Clark in 1997. In 2004 Mark opened his first hotel, the 59-room Zetter Hotel with his partner Michael Benyan. The Group then went on to open Bistrot Bruno Loubet, The Zetter Townhouse Clerkenwell, Grain Store restaurant and in 2015 The Zetter Townhouse Marylebone. Mark co-founded the Sustainable Restaurant Association and serves as a trustee on his own charitable trust the Mark Leonard Trust, the Ashden Awards for Sustainable Energy and the Linbury Trusts.


Andrew Stephen

Andrew Stephen is CEO of the Sustainable Restaurant Association SRA. Before joining the SRA, Andrew worked with 2degrees, on supplier programmes with large scale organisations like Bord Bia, Asda and Unilever. He’s been involved in opening up the sustainability conversation to new audiences and markets in a range of other roles in film production, advertising agencies and social enterprises. He has an MSc in Business Strategy and the Environment as well as an obsession with good food.


Simon Heppner

After an early career managing restaurants in London, Simon became involved in offshore and remote location facilities management, deploying accommodation vessels to East Timor for the UN in 1999 and to West Africa for Total and Agip. Simon took responsibility for the increasingly demanding sustainability requirements under these contracts before joining Good Business, Europe’s leading corporate responsibility consultancy, in 2006 to pursue this aspect full time and co-founding the Sustainable Restaurant Association in 2010. Simon is a resident judge for the Mercury awards, chair of the advisory board for Unpackaged and a non-executive director for Farm Wilder and lives in Stroud with an unruly menagerie of children and animals.


Isabel Terry

Isabel joined The Sustainable Restaurant Association in 2016 having worked as a Sustainability Consultant for Anthesis Consulting Group previously. She has advised clients including Tesco, Nestle, IHG and WRAP on a range of matters from helping to set publicly stated sustainability targets to effective communication of CSR strategies. Whilst at the SRA Isabel has worked with many international businesses including restaurants, hotel groups and transport services across Europe, America and Asia to identify appropriate sustainability standards in line with differing markets. In 2018 she joined the new team at Food Made Good global to support the international expansion. Isabel has recently completed a masters in Sustainable Development from London SOAS University.


Nell Armitage

Having recently completed an MSc in Food Policy, Nell’s dissertation focused on the sustainability of alternative meat sources and wild game in the UK. She has previously worked at the Food Foundation, the National Literacy Trust and family members club Maggie & Rose gaining experience in tech and project management. Nell joined the Sustainable Restaurant Association at the beginning of 2018 to help support delivery of the SRA’s programmes including Food Made Good.


Want to work with us? Or be a partner? Get in touch and tell us where your sustainability passions lie.