EARLY BIRD PASS UNTIL 4 SEPT

Our Food Takeaway and Delivery Ecosystem: Innovations and Collaborations for a Sustainability Makeover

Day 2 - 6th Oct | 12:40 - 13:30

Location: Sustainable Partnerships Theatre

Food & Nature

Overview

As a consequence of COVID-19, takeaways and food deliveries – which were already popular even before the pandemic – have burgeoned in Hong Kong, attracting concerns about the waste generated from increased use of single-use packaging materials, food waste as well as transport and other emissions.

Learnings

  • An estimated 3.9 billion disposable foodservice packaging items were used and discarded by Hong Kong consumers in 2019, even before the onset of the COVID-19 pandemic, according to a report by Eat Without Waste.
  • The impact of food packaging materials upstream and downstream
  • What best practices and tools can industry adopt to tackle single-use foodservice packaging, as well as minimise food waste and reduce carbon footprints?

Post Event Actions

  • Gain insights on how industry players can work with suppliers, customers and internal and external stakeholders to implement sustainability strategies that achieve commercials goals as well as contribute to the care of our planet.

Speakers

MODERATOR

Cintia Nunes

Co-Director

The Mills Fabrica

Cintia Nunes

Co-Director

The Mills Fabrica

Cintia Nunes is the Co-Director of The Mills Fabrica and focuses on leading Fabrica to become the go-to platform for sustainability, impact and innovation in the techstyle (technology x lifestyle) and agri-food tech scene through its investment fund, incubation programme and space.

My Sustainability Goals for 2022:

More cross-sector collaborations and partnerships for greater synergy to realize systemic, sustainability goals.

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!

Matt Reid

CEO & Co-founder

KIN Food Halls

Matt Reid

CEO & Co-founder

KIN Food Halls

Matt Reid is an entrepreneur and co-founder of Steelhead Group which includes Maximal Concepts, KIN Food Halls, Far North Productions, Plastic Conscious and Disruption Labs, with long time business partner, Malcolm Wood. Steelhead Group is a symbiotic group of companies across four primary verticals; hospitality, environmentalism, wellness and content production. Each business draws from the other; all grounded in core areas of passion and disruptive ideas harnessing creativity, innovation, powerful content, branding, strategy and design. Everything is led by the desire to use business to create positive impacts and a triple bottom line mentality.

Helga Vanthournout

Director

Wealth of Flows Consulting / ADM Capital Foundation

Helga Vanthournout

Director

Wealth of Flows Consulting / ADM Capital Foundation

Helga helps organisations around the globe set powerful sustainability agendas and find the straightest path towards circular models. Through Wealth of Flows Consulting and ADM Capital Foundation, she brings over 20 years of professional experience, accumulated at McKinsey & Company, the European Chemicals Bureau, and others. Helga authored many critically acclaimed reports on the Circular Economy, including with the Ellen MacArthur Foundation.

My Sustainability Goals for 2022:

Get the new HKSAR government set its sights on a more comprehensive, powerful waste management strategy for Hong Kong. Continue to initiate, and make circular economy models more accessible for HK companies.

With thanks to

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