Heidi’s work in food policy with London and Amsterdam-based sustainability NGOs allows her to offer a global perspective to Hong Kong’s dining scene as she ambitiously gears towards driving sustainability as the norm in the F&B industry through the HK chapter of the Food Made Good program, based on the UK’s Sustainable Restaurant Association, which had its Asia launch in June this year.
Most recently, she was Sustainability Communications Strategist at Grassroots Pantry (now Nectar). In the UK, she worked with the Protein Challenge 2040 team at Forum for the Future - the leading sustainability NGO, to help businesses to understand the need to shift to alternative proteins as the world tries to reduce meat consumption, as well as helping major food businesses and retailers overcome supply chain challenges. At Eating Better Alliance she helped like-minded NGOs and social enterprises to communicate on opening up the ‘less and better meat’ conversation to new audiences. Heidi’s goal is to see the mainstreaming of low-carbon lifestyles through food choices, in particular the normalising of plant-based diets.
She has a Masters in Food Policy from City University London and PG Dip in Research Methods. As CEO of Food Made Good HK, and with a diverse background in marketing, analysis, food retail business consultancy, restaurants and NGOs around food and social impact she looks forward to helping food service on their sustainability journey and accelerating the pace of change in the HK F&B industry.