Rethinking Food Systems
Day 1 : 12:45 – 14:45
The energy and transport industries are two of the biggest contributors to carbon emissions and the climate crisis, but both are successfully decarbonising at a rapid and increasing rate. As the transition to green energy and fuel accelerates, the third biggest carbon emitter – the food and agricultural industry – is set to take centre stage as the most pressing and least addressed issue.
Within the next 10 years, our food systems will become the main focus in the fight against the climate crisis – but it will be too late to catalyse the scale of change that we need. The time to act is now; we need an immediate and drastic overhaul of how we grow, source, prepare and consume our food. This is a pivotal moment across the globe.
Countries across Asia have an opportunity to act more decisively than their Western counterparts have done, learning from the mistakes others have made over the past two decades and stepping into the future as world leaders in food systems transformation. With its unique position at the intersection between food systems and food consumers, the hospitality industry has a critical role to play in this seismic shift.
Join The Sustainable Restaurant Association in a revolutionary session designed to inspire, inform and galvanise the sector for positive and impactful change.
Speakers
Juliane Caillouette Noble
Managing Director
The Sustainable Restaurant Association
Juliane Caillouette Noble
The Sustainable Restaurant Association
Managing Director
Juliane is focused on growing the impact of The Sustainable Restaurant Association around the world, through strategic partnerships and through Food Made Good, the only global sustainability accreditation designed for the hospitality industry.
With a background in nutrition and a love of good food, her career has been deeply engaged in global food policy issues from sustainable farming and urban growing to food education and school food systems. Juliane has developed local and global campaigns and designed food education tools and resources for teachers; was Head of School Programmes at the Jamie Oliver Food Foundation; and was a member of the All Party Parliamentary Group for School Food in the UK.
Juliane plays an active, hands-on role as Managing Director of The SRA, leading a global team in our mission to accelerate change towards a hospitality sector that is environmentally restorative and socially progressive. She is a regular and skilled speaker, moderator and advisor at sustainability, food and hospitality events worldwide, from the UK and Spain to the USA, Nicaragua and Hong Kong, and represented The SRA at 50 Best Talks in 2023.
Juliane is based in the UK but will travel to Hong Kong to attend ReThink in person.
Supported by
The Sustainable Restaurant Association
The Sustainable Restaurant Association exists to accelerate change toward a hospitality sector that is socially progressive and environmentally restorative with the world’s largest sustainability certification tailored for the sector, the Food Made Good Standard. From Hong Kong, The SRA’s APAC team facilitates the development of sustainable hospitality across the region.
Our sustainability goals for 2024:
- To create more toolkits and resources to assist hospitality businesses on their sustainability journey (for example, businesses struggling to prepare for the Hong Kong Single-Use Plastics Ban can now download our free Hong Kong Plastics Guide on our website).
- To bring the Food Made Good Standard to more kitchens worldwide, supporting and rewarding better sustainability practices across the global hospitality industry and fostering a culture of continuous improvement.
- To galvanise the F&B sector into immediate, effective action on sustainability, creating a ripple effect of positive change both upstream through the supply chain and downstream to customers.
General Enquiry Email Address: hello@thesra.org