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Why We Should Support Regenerative Farming
On this episode of GREEN Pursuit, our guest is Peggy Chan, the Executive Director at Zero Foodprint Asia. In our chat, Peggy explains how regenerative farming works and how it can help address problems affecting our food systems.
In 2012, Peggy opened Grassroots Pantry (GP) in Hong Kong with a mission to raise awareness of the inequities in our food system and to share knowledge on the benefits of whole food plant-based cuisine. GP became carbon neutral in 2018 and its first sustainability report was recognized by the United Nations Sustainable Development Goals ESCAP as a best practice case study on sustainable sourcing and responsible management.
Over the years Peggy has emerged as one of the region’s most authoritative voices on organic sourcing and systems thinking design; where she is often invited to speak on panels related to food policies on behalf of the food-service industry, develop educational programs, consult industry peers on sustainable practices while empowering them to take action. In 2020, Peggy developed Grassroots Initiatives Consultancy to assist foodservice professionals in their transition towards best practices that meet both human and planetary health goals.
Later that year, she gave a talk at TedxTinHauWomen as part of the TED Countdown global initiative on ‘Food Literacy as The Secret Recipe for Solving the Climate Crisis’, further sharing her ambition to transform the food system with the public. More recently, Peggy successfully self-published her first cookbook through a crowdfunding campaign - ‘Provenance: Principles of Plant-Based Cookery’, available in English and Traditional Chinese.
She has recently been tasked to lead non-profit projects in the region including scaling impact-venture Zero Foodprint to Asia - an NGO that works to rapidly mobilize funding from the food industry and restaurant sector to scale agricultural climate solutions.
An environmentalist at heart with a natural penchant for holding oneself accountable, she is currently furthering her expertise in assisting food businesses on their journey towards a net-zero transition.
Peggy is an alumni of Global Shapers Hong Kong, World Economic Forum, an active member of the Chefs' Manifesto SDG2 Advocacy Hub, a two-time Ted X speaker, and an HK Environmental Excellence Awardee in the service sector.
GREEN Hospitality is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.
If you are inspired to improve the sustainability of your F&B business, check out our F&B Playbook.
Follow us on social media for more tips on improving sustainability in the hospitality industry:
LinkedIn, Facebook, Instagram, and YouTube.
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By GREEN HospitalityOn this episode of GREEN Pursuit, our guest is Peggy Chan, the Executive Director at Zero Foodprint Asia. In our chat, Peggy explains how regenerative farming works and how it can help address problems affecting our food systems.
In 2012, Peggy opened Grassroots Pantry (GP) in Hong Kong with a mission to raise awareness of the inequities in our food system and to share knowledge on the benefits of whole food plant-based cuisine. GP became carbon neutral in 2018 and its first sustainability report was recognized by the United Nations Sustainable Development Goals ESCAP as a best practice case study on sustainable sourcing and responsible management.
Over the years Peggy has emerged as one of the region’s most authoritative voices on organic sourcing and systems thinking design; where she is often invited to speak on panels related to food policies on behalf of the food-service industry, develop educational programs, consult industry peers on sustainable practices while empowering them to take action. In 2020, Peggy developed Grassroots Initiatives Consultancy to assist foodservice professionals in their transition towards best practices that meet both human and planetary health goals.
Later that year, she gave a talk at TedxTinHauWomen as part of the TED Countdown global initiative on ‘Food Literacy as The Secret Recipe for Solving the Climate Crisis’, further sharing her ambition to transform the food system with the public. More recently, Peggy successfully self-published her first cookbook through a crowdfunding campaign - ‘Provenance: Principles of Plant-Based Cookery’, available in English and Traditional Chinese.
She has recently been tasked to lead non-profit projects in the region including scaling impact-venture Zero Foodprint to Asia - an NGO that works to rapidly mobilize funding from the food industry and restaurant sector to scale agricultural climate solutions.
An environmentalist at heart with a natural penchant for holding oneself accountable, she is currently furthering her expertise in assisting food businesses on their journey towards a net-zero transition.
Peggy is an alumni of Global Shapers Hong Kong, World Economic Forum, an active member of the Chefs' Manifesto SDG2 Advocacy Hub, a two-time Ted X speaker, and an HK Environmental Excellence Awardee in the service sector.
GREEN Hospitality is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.
If you are inspired to improve the sustainability of your F&B business, check out our F&B Playbook.
Follow us on social media for more tips on improving sustainability in the hospitality industry:
LinkedIn, Facebook, Instagram, and YouTube.