BEC Circular Transition Theatre

Redefining F&B Retail: Sustainability on the Menu

Day 2 : 15:25 – 16:15

As the Hong Kong consumer becomes increasingly aware of sustainable practices and food trends, the pressure on the F&B industry becomes greater to ensure their operations and practices align. As they strive to make positive change, today’s panelists will discuss topics such as ethical supply chains, waste reduction, plant-based options and the elimination of single-use plastic.


  • What opportunities are there for businesses in F&B to ensure a sustainable framework in their services??
  • What are the practical examples happening in Hong Kong?

Post-event Actions

  • Diversify F&B services and menus to meet growing customer base that prefers consuming sustainably.


Venus Lee

Executive Director

Led by her passion and vision on digital, Venus has co-founded a few digital ventures in the past 20 years. She is now the Executive Director in New Media Group leading Economic Digest 經濟一週 and some other strategic initiatives. She is also an investor in a few digital startup projects.
Venus has worked in the digital field for around 20 years. She started her entrepreneurial journey in 1999 when she co-founded a digital agency e-Crusade with two partners. Together they grew e-Crusade into a reputable digital agency in Hong Kong, winning more than 100 awards both locally and globally, and expanded the business by establishing offices in both Shanghai and Beijing. e-Crusade was acquired by the US leading digital agency Razorfish in 2006 (Razorfish is now part of the Publicis Groupe). Venus was Razorfish’s Managing Director in the Greater China Region till 2011 leading the China expansion.
Afterwards, Venus has set up a few new ventures on kids education, e-commerce, arts and lifestyle.
Prior to her entrepreneurship, Venus worked at Nestle in brand management in both HK and China markets. Venus holds a bachelor degree in business administration and is graduate of the Executive MBA Program from The Chinese University of Hong Kong. She also conducted lectures in CUHK, HK Polytechnic University, and HK Baptist University.

Edmond Leung

Project Director

Edmond is Feeding Hong Kong’s Project Director who manages jointly with others our airport and retail programmes. His extensive role covers monitoring operational cost, inventory systems, development and festive food parcels, as well as overseeing food donations and food donor relations in the Food Bank.

Prior to joining Feeding Hong Kong, Edmond specialised in airline catering equipment development, inventory management, operational control and logistics.

My Sustainability Goals for 2023:

Committed to reducing food waste, promoting sustainable practices, and raising awareness among employees and stakeholders to achieve a more sustainable and environmentally conscious Hong Kong.

Ringo Li

Head of Procurement & Resourcing

Ringo Li is a Head of Procurement & Resourcing with a 15+ years of Sustainability Procurement experience as well as worked for some of the 5 stars Hotel in Hong Kong. he believes ingredient change is the solution to combat the climate crisis.

Anushka Purohit

CEO and Co-Founder

Passionate, proactive and perseverant, Anushka is the CEO and Co-founder of Breer, a food upcycling startup that collects surplus bread from bakeries and restaurants and uses it to brew local craft beer. She has studied Electronic and Computer Engineering at the Hong Kong University of Science and Technology, and has been featured in the Forbes 30U30 2023 List, is a Tatler Gen T Honoree, won AmCham’s Young Achiever 2021 and has been crowned Indians of the World at the House of Lords in UK.

My Sustainability Goals for 2023:

The reduction in single use plastics in the F&B Industry, alternative usage considerations for products that are presently being wasted, re-allocation of wasted resources back into the supply chain

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