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 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.


Philippe Li

Philippe has extensive experience working with different corporates in advising and executing sustainability strategies, in areas such as waste management, life cycle analysis and sustainability communication. Prior to his role, he worked at HK Recycles which provides smart waste management solutions and SOW Asia Foundation, a local impact investor, where he helped incubated 20+ Social enterprise.  He obtained his undergraduate degree in Economics and Geography at University College London.


Karen Wang

A recent graduate in Food and Nutritional Science from the University of Hong Kong, Karen has always had a passion for food, having gained experience in both front-of-house and back-of-house operations as well as in airline catering. New to the world of sustainability, she is an advocate for sustainable food systems and reducing our impact on the environment.

In her spare time, Karen is also a lover of theatre, and has recently performed in Melbourne at Asia TOPA 2020 as part of a cross-cultural collaboration with La Trobe University.


Kristine Nudds

Kristine has been working with the foodservice sector in Hong Kong since 2012, helping to create awareness and opportunity in driving environmental and social change. Kristine brings a comprehensive knowledge of ethical practices through her earlier work in London, where she was founder of boutique PR and communications agency, Feel Good PR, specializing in supporting ethical businesses in the UK.

Kristine applies a creative and collaborative approach in order to help build long-term environmentally and socially responsible initiatives for businesses in HK, in order that they can help educate and influence their stakeholders, give back to the community and reduce their impact on the planet at the same time!


Tara Alderson

With a PhD in Sustainable Food Systems, Tara brings a unique academic perspective to Food Made Good Hong Kong. Specifically, her thesis focused on how intermediate markets such as restaurants can pave the way to a more sustainable food system in Hong Kong. She’s a natural fit! Tara also has a bachelor’s degree in Environmental Studies from Canada, has experience as an Environmental Consultant at Ove Arup & Partners HK and has lived in Hong Kong since 2008. She also runs The Bali Box, a quarterly eco-subscription with natural and plastic free products from Bali. 


Maria Blanca


María is a UK qualified Chartered Accountant (ACCA) with double B.A. degree in International & European Business from France and Mexico and is trilingual in English, Spanish and French.

With over 10 years of experience working in the banking sector and with MNCs, she has acquired extensive knowledge in Management Accounting, Budgeting and Forecasting. María has successfully helped international companies gain strategic alliances with Singaporean SMEs.
Most recently, she held the position of Finance Director with Fresh Accounting where she partnered with a variety of SMEs to support their business goals through the delivery of elevated financial governance and tracking mechanisms.
Maria is also an active member of Hong Kong Momtrepreneurs.



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.