Rethinking Food & Hospitality

12:30 – 14:30

The Rethinking Food & Hospitality roundtable session will gather industry representatives to explore challenges and identify key solutions and opportunities for cross-sectoral collaboration associated with:

  • Promoting a sustainable, transparent and traceable food supply chain
  • Developing circularity initiatives within food and hospitality sectors in Hong Kong
  • Designing a regenerative food economy


Peggy Chan

Zero Foodprint Asia

Executive Director

In 2012, Peggy opened Grassroots Pantry (GP) in Hong Kong with a mission to raise awareness of the inequities in our food system and to share knowledge on the benefits of whole food plant-based cuisine. Through conducting Zero Foodprint’s life-cycle assessment, GP became carbon neutral in 2018 and its first sustainability report was recognized by the United Nations Sustainable Development Goals ESCAP as a best practice case study on sustainable sourcing and responsible management.

Over the years Peggy has emerged as one of the region’s most authoritative voices on organic sourcing and systems thinking design. In 2020, Peggy developed Grassroots Initiatives Consultancy to assist foodservice professionals in their transition towards best practices that meet both human and planetary health goals. Last year, she launched Zero Foodprint Asia to rapidly mobilize research, education and funding from the food and hospitality sector for agricultural climate solutions.

My Sustainability Goals for 2023:

Less talking, less greenwashing. Real action, real changes.

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