The Future of Protein
With the livestock industry responsible for more greenhouse gas emissions than all the world's cars, trains, ships and plans put together and scientists asserting that 'reducing meat consumption is the single biggest way to reduce your impact on Earth,' the future of food will certainly involve alternatives to animal protein. Across the globe, food tech companies are developing groundbreaking plant-based food products that mimic the taste and texture of animal foods, think eggs made from mung beans, beef burgers made from wheat starch, pork made from peas and shrimp made from algae.
But not everyone is sold. In this thought-provoking panel, Green Queen's Sonalie Figueiras will explore the controversy surrounding these game-changing products: Are they healthy? Are they ethical? Can they convert die-hard meat-eaters? Why are some vegans up in arms about them?
Sonalie Figueiras is the founder and editor-in-chief of Green Queen, Hong Kong's largest eco wellness media platform, advocating for social & environmental change using original, inspiring Asia-centric content and the founder and CEO of Ekowarehouse, the global sourcing platform for certified organic products created with a mission to make organic farming accessible & affordable for the whole planet.
Simon Newstead is a software entrepreneur and founder of Bite Society, a mission-driven vegan snack startup. In addition, Simon is an angel investor in Ocean Hugger Foods, who offer sushi alternatives, and advisor to Hungry Planet, a leading premium plant-based meat company. Hungry Planet offers a range of products including alternatives to beef, mince, chicken, pork and crab. Locally, Simon is a co-founder of the Vegans Hong Kong community and passionate about contributing to a better food system.
Co-Owner & Executive Chef, Confusion Plant Based Kitchen
Born in Japan, raised in India and Hong Kong, Lisa Terauchi, the Executive Chef and co-owner of Confusion Plant Based Kitchen, had a multitude of varied experiences working in customer relations, finance and education before finding her true passion in the world of culinary creation. After switching to a vegan diet nearly three years ago, she seized the opportunity to create a dining establishment to meet the needs of a new but growing number of diners committed to a movement that focuses on Environmental Sustainability, Social Sustainability and Economic Sustainability.