Sustainability on the menu
Customers say they want to eat sustainably, and restaurants want to serve so. But are we there yet? Hear from the warriors who are championing sustability from the kitchen to the menu
Director – Corporate Responsibility and Sustainability at Hong Kong & Shanghai Hotels
With more than a decade experience on the nexus of sustainable and responsible business issues, she has worked for blue chip companies, local and national governments, NGOs and multinational conglomerates in the transport, energy, extractive, consumer and property sectors. Her expertise lies in embedding and integrating sustainability into the business, rather than just as a traditional add-on – her experience ranges from working on innovative sustainable financing and investment and advising board members and senior management. Her international work experience has taken her around the Asia-Pacific, North American and European regions.
She graduated with an MSc on Environmental Change and Management from the University of Oxford and a diploma in business from the University of Oxford Said Business School. She has been awarded the 2014 FWN Global Most Influential Women of the Year – Emerging Leader; 2015 Global Sustainable Leadership Award and a fellow of the exclusive Pioneers for Change Fellowship Programme in the United Kingdom.
Brand Lead and Business Development
The Bakery Depot Pte Ltd
Caroline began her work with Cedele first as a consultant in developing a new brand concept that celebrates conscious living – Greater Lot by Cedele is a collective foods store located at Sentosa Cove, Singapore, which offers a menu with modern comfort dishes and superfoods inspired by Asian flavours and ingredients.
Having found an affinity with the company’s ethos to ‘Eat well, be well’ She has since joined The Bakery Depot in-house, where she focuses on business development through brand strategy and partnerships. Her past experiences in branding, design, and independent publishing while working with creative emerging businesses have shaped her hybrid approach to brand strategy and marketing in Singapore’s fast-moving consumer environment.
She is passionate about the on-going discourse of sustainable food culture within cities and she hopes to raise awareness on better practices in the food & hospitality industry. Building upon the company's ethos (Eat Well, Be Well) she hopes to steer the company as a early mover practising sustainable food trends. She hopes to build strong and engaging narratives to vivify each of the brands under The Bakery Depot through sharing their specific approaches to wellness and mindful eating.
Executive Chef & Managing Director
Peggy Chan is the Founder, Executive Chef and Managing Director of Grassroots Pantry, a restaurant and platform space through which she is able to share her passion for organic, plant-based food with the community. An ardent supporter of local sustainable agriculture and food-related NGOs, Peggy dedicates a lot of time to educating the public about the issues that face our food systems today.
GP was founded in 2012 and since its opening, the restaurant has enjoyed great success and community support. Features on local and worldwide publications include CNN, Cathay Pacific Discovery Magazine, Monocle and National Geographic India.
As a passionate speaker and activist, Peggy has been invited to speak at numerous panels and events. Highlights include the CatchOn panel on Food Waste, TEDx and Swire’s Women of Wine 2017 by Debra Meiburg MW. She is also the co-leader of Zero Waste Alliance HK, which champions food waste reduction and management in the city.
Through her achievements, Peggy is recognized for her role as a young female social entrepreneur. After her appointment into the Global Shapers HK hub in 2013, Peggy was elected as one of 20 women in Hong Kong to join The Women's Foundation x ANZ Women Entrepreneur Accelerator Program in 2015. Furthering those accomplishments, she also took home the Women of Hope Awards in her nominated category of "Entrepreneur" presented by the HKAFA and "Top Food Hero" award at the Foodie Forks Awards in 2016. Her achievements have also been recognized by top magazines namely- HK Tatler's 2017 Gen T list and Prestige HK 40 under 40.
Instrumental to the creation of The Collective’s Table - a series of collaborative dinners with prominent Chefs around the world to promote innovative plant-based cuisine, she continues to strive working towards a cleaner food system, promoting equal opportunities in the workforce and in practicing personal responsibility for creating a kinder and more compassionate world for all future generations.