Come Meet The Team
the Hong Kong Team
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!
MARKETING AND EVENTS EXECUTIVE
After reading Business Management from The University of Warwick, Jessica founded her business Ima, a plant-based sushi company supplying to UK retailers, Selfridges and Planet Organic. She then launched UK’s first plant-based salmon product which featured in Netflix’s Documentary “Seaspiracy” and set up a plant-based supermarket.
Her interests lie in helping others discover innovative plant-based meat brands to help them transition to a plant-based diet. Jessica brings her business background and marketing knowledge to Food Made Good HK with the desire to join the mission to change Hong Kong’s sustainability landscape.
JUNIOR PROJECT MANAGER
EVENTS AND PR CONSULTANT
THE GLOBAL TEAM
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.
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 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.
DIRECTOR & CEO
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 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.
DIGITAL MANAGER (SRA)
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.