Retail & Tourism CommitteeCommittee Activities


The Future of Food: How can the F&B Industry Become More Sustainable?

Food is responsible for a third of global greenhouse gas emissions and reducing emissions along the food value chains has been a challenge for businesses. At a seminar on 15 March, Heidi Yu Spurrell, CEO and Founder of Future Green Global, shared her insights on how the F&B industry can incorporate sustainable measures into their daily operations. She was then joined by Richard Ekkebus from Landmark Mandarin Oriental, Matt Reid from KIN Food Halls, and Karen Leung from Nordaq, for a panel discussion on the best practices and key challenges in driving food sustainability.

The seminar was presided over by Nikki Ng, Chairman of the Chamber’s Retail and Tourism Committee.

This is the eighth in a series of seminars on ‘Decarbonising Hong Kong 2050’, which focuses on how the government, businesses and communities are working towards Hong Kong’s goal of achieving carbon neutrality by 2050.

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