Circularity & Waste Theatre

The Vital Role of Food Systems in Sustainability

12 Sep (Fri) Day 2 : 11:25 – 12:05

Full Programme
Circularity & Waste Theatre

Most of our food and other products derived from nature are imported. While it is to be expected that most of our impacts on biodiversity will occur outside Hong Kong’s boundaries, these impacts are disproportionately high even for a city-dominated region. According to the most recent WWF Hong Kong Ecological Footprint report data (2021), we would need 4.4 Earths if everyone adopted our lifestyle. Food production accounts for nearly 40% of this total, and per capita animal protein consumption is one of Asia’s highest. While a handful of sustainable food topics have received widespread attention, the importance of food systems in their full breadth has been underplayed. This session will unpack the main issues and provide guidance on how to get started on a universally important topic.

Learnings:

  • The breadth of food issues related to sustainability
  • The depth of Hong Kong’s love for animal protein
  • Untangling food systems at a company level
  • How industry works through the complexities around seafood

Post-Event Actions:

  • Take a fresh look at food in relation to sustainability, from both a corporate and individual level
  • Use the session insights to identify some entry points for your company to expand its work on food systems

Speakers

Andy Cornish

Cornerstone Strategies

Founder, Chief Strategist

Andy Cornish grew up in Hong Kong, and completed a Ph.D on reef fishes at The University of Hong Kong in 2000. He spent 16 years working for the world’s largest conservation organisation WWF, first as the Conservation Director for WWF-Hong Kong, and then as the leader for a global marine conservation program for WWF International.
He subsequently founded Cornerstone Strategies, a boutique consultancy that provides tailored strategic planning support to charities, foundations and corporations in Asia Pacific and beyond. Andy has extensive experience in strategic planning, fundraising, people development, communications and building collaborations, and a firmly results-driven approach.
His food-related experience includes working as the technical advisor for the Hong Kong Sustainable Seafood Coalition and co-authoring two WWF Hong Kong Ecological Footprint Reports

My Sustainability Goals for 2025:

  • The Government provides increased policy and other support for sustainable food
  • Corporate interest in sourcing sustainable seafood increases to pre-pandemic levels, and goes mainstream

Speaking at:

Day 2

The Vital Role of Food Systems in Sustainability

Gigi Lau

Compass Group Hong Kong Limited

Customer Experience & Sustainability Director

With over seven years of experience in customer experience and sustainability at Compass Group, Gigi Lau is a dynamic professional dedicated to transforming the corporate catering landscape. As the Customer Experience & Sustainability Director, she leads a team that collaborates with culinary experts, nutritionists, and suppliers to create engaging workplace and school dining solutions.

Her expertise in promotional strategies, vendor engagements, and project management ensures that catering services align with eco-conscious goals. Passionate about reducing waste and enhancing customer experiences, Gigi aims to inspire organizations to adopt sustainable practices that are adaptable in practical forms.

My Sustainability Goals for 2025:

  1. Increase awareness of food waste issues in HK, and more household waste solutions
  2. Driving a greener diet across different ages; promote plant-forward diet

Speaking at:

Day 2

The Vital Role of Food Systems in Sustainability

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