***few seats left*** dinner and discussion panel: food sustainability and sustainability in the f+b sector: ideas, trends, and opportunities

Tuesday, June 15th 2021 @ 7:00 - 9:00 pm

***Few seats left***

Dinner and Discussion Panel: Food Sustainability and Sustainability in the F&B Sector: Ideas, Trends and Opportunities

  
Date:June 15th, 2021 (Tuesday)
 
Time:7:00 pm - 9:00 pm
 
Venue:Osteria Marzia, 
The Fleming, 41 Fleming Road,
Wan Chai, Hong Kong
    
Event Fee*:
Members:HKD 700
Guest of Lifetime/Patron Members:HKD 900
   

*Fee includes set dinner. Vegetarian menu available upon early request. RSVPs required as seats are limited. Registration confirmed only upon payment. Please click "Register Now" below to reserve your seat(s)!

  

Event Description

 

The Harvard Club of Hong Kong is excited to host a dinner and panel discussion on current trends, ideas, and policies in sustainability, with a particular focus on the hospitality / F+B sectors in Hong Kong. The panel consists of three distinguished speakers: Heidi Yu Spurrel, CEO of Food Made Good; Rebecca Walker Chan, Founding Consultant of Southpaw Sustainability Consulting; and Diana Chen, Co-founder of Cavalry Wear.

During this panel discussion, we'll learn about the work of each of the panelists, explore the growing scope of sustainability practices in the F+B sector, and learn about the ways that food sustainability is being addressed locally in Hong Kong.

The dinner and discussion will take place at Osteria Marzia which has prepared a special sustainability-themed menu for this discussion. Though seating is limited to 20 people, we’ll have exclusive use of the entire space for our dinner and discussion.

Bios of each speaker follow below:

Diana Chen, Co-Founder, Cavalry Wear
Diana is Co-Founder of Cavalry Wear, a new apparel brand for chefs and kitchen crew made from more sustainable materials and ethical partners. She is also Sustainability Advisor at The Purpose Business, advising some of Asia’s leading companies in developing and integrating sustainability strategies into their business operations. Diana is a Master’s Candidate at Cambridge Institute for Sustainability Leadership. In 2019, she attended Harvard University’s Executive Education in Sustainability Leadership programme. She holds a Bachelor’s degree focused on International Business and Chinese Enterprise through a specialised programme between the University of South Carolina and The Chinese University of Hong Kong.

Heidi Yu Spurrel, CEO, Food Made Good HK
As CEO of Food Made Good HK, and with a diverse background in marketing, analysis, food retail, and restaurants, Heidi looks forward to supporting the F&B sector on their sustainability journey and accelerating the pace of change in HK. Food Made Good is the world’s largest sustainability programme for foodservice. Heidi has previously lived and worked in London, Hong Kong, Tokyo, Rome, Amsterdam and Boston, in a wide variety of international organizations including British Council, and Forum for the Future, and has a Masters in Food Policy from City University London and a Post Graduate Diploma in Research Methods from University College London (UCL). Under Heidi’s leadership Food Made Good HK are proud semi-finalists of the Rockefeller Foundation Food Systems Vision Award for a sustainable food system.

Rebecca Walker-Chan, Founding Consultant, Southpaw Sustainability Consulting
Rebecca is a sustainability consultant who specializes in advising clients on how to incorporate sustainability practices into their daily operations. With expertise in ESG reporting, impact-driven research, strategy development, and community engagement initiatives, she aims to help clients better understand their role as sustainability leaders. Her clients range from local non-profits to international hospitality groups to the UN and as several of her clients work in F&B and/or hospitality, she has increasingly been helping clients better understand their impacts on the food value chain - especially with regard to the social dynamics of agriculture practices.

 

Menu + Other Notes:

For the health and safety of guests and staff, all participants will be requested to either scan the Leave Home Safe QR code at the entrance, or complete the health declaration provided by the restaurant.

Menu:
Welcome snack
Bread, Butter & Anchovies

Starters
“Hamachi”
“Dentice” Al Prosecco (Snapper Crudo, Prosecco & Sorrento Lemon)

Pasta
Fusilli al sugo di “Cernia” Secondo Branzino All’Acqua Pazza
Insalata di Podori

Dessert
Baba al Rum e Crema di Limoncello

 

Fee

HK$700 (Lifetime/Patron)

HK$700 (Annual/Biennial/Complimentary Student Member)

HK$900 (Prospect/Guest)

Sign Up Date

(Lifetime/Patron) : Monday, May 17th 2021

(Annual/Biennial/Complimentary Student Member) : Tuesday, May 18th 2021

(Prospect/Guest) : Wednesday, May 19th 2021

Sign Up Deadline

Monday, June 14th 2021

Time & Location

7:00 - 9:00 pm

Osteria Marzia, The Fleming, 41 Fleming Rd, Wan Chai, HK

Contact Info

Harvard Club of Hong Kong Events

events@harvardhk.org