CEO, Food Made Good HK
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. 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.
For further information: www.foodmadegood.hk
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