Food & Nature
Overview
Participants role-play as key decision-makers across the food journey from farm to fork – as farmers, as restaurant owners and as consumers. They will experience how to practise regenerative agriculture, design sustainable and attractive menus and become eco-conscious dine-in and takeaway customers in this immersive workshop
Learnings
- Learn how our food is grown and how it can be done sustainably
- Learn how the hospitality and F&B industry can green their operations and promote this to customers
- Learn how to become “greener” foodies whether you are dining in or ordering delivery
Post Event Actions
- Hospitality and F&B delegates: Explore ways to support regenerative agriculture such as working with Zero Foodprint
- Consumers: Rethink normal dining practices and pursue 2/3 ways of eating more sustainably
Speakers
Woody Chan
CSR & Sustainability Manager
foodpanda Hong Kong
Woody Chan
CSR & Sustainability Manager
foodpanda Hong Kong
From tackling the takeaway plastics crisis to achieving net zero, Woody works closely with restaurant partners, NGOs, industry leaders and other stakeholders to develop and implement foodpanda Hong Kong’s sustainability strategy. His goal is to help the food delivery and q-commerce sector minimise its environmental impact and transition to a more sustainable business model
My Sustainability Goals for 2022:
Regulation of takeaway single-use plastics and Municipal Waste Charging Scheme to launch as soon as possible!
Joel Tomas
Director of Partnerships
Zero Foodprint Asia
Joel Tomas
Director of Partnerships
Zero Foodprint Asia
With over 25 years in hospitality operations, he is now helping others shift towards more responsible operations. With ZFPA Joel looks after partnerships – whether on recruiting and on-boarding restaurants and food businesses or to answer any questions they may have throughout this journey.
My Sustainability Goals for 2022:
A better understanding of the link between food and climate change.
With thanks to
