Fermenting Change: Reducing Emissions Through Smarter Food Systems

As climate pressures intensify, reducing greenhouse gas emissions is no longer just an environmental responsibility. It is becoming a strategic priority for forward-thinking food and hospitality businesses.

Our April Future Green Members Monthly Meetup dives into how smarter food systems reduce emissions-and why this is now a core business priority for F&B and hospitality.

We are pleased to welcome Tommy Leung, Founder of HakkoBako, alongside Warton Chieng, Director of Business Development, who will share how fermentation innovation is helping reshape low-carbon food systems.
FOCUS AREA: Reduce Greenhouse Gas Emissions

They’ll share how fermentation is enabling low-carbon food systems – cutting waste, extending shelf life, and unlocking new sustainable ingredients.

🍹 Plus, enjoy tasting samples of low-carbon drinks!

✨ 3 key topics we will explore:
•⁠ ⁠Why food-related emissions are now a business-critical issue
•⁠ ⁠How fermentation reduces impact while enhancing flavour & value
•⁠ ⁠Practical ways to cut waste and future-proof operations

Perfect for F&B operators, sustainability professionals, food innovators, and business leaders looking to stay ahead 🌿

FOCUS AREA: Reduce Greenhouse Gas Emissions

DATE: Tuesday, 14 April 2026

TIME: 9:00–11:00 AM

VENUE: Tong Chong Kitchen

OUR SPECIAL GUESTS: Tommy Leung, Founder of HakkoBako and Wartong Chieng, Director of Business Development, HakkoBako

TICKETS:

Food Service Provider and Supplier Members: 1 complimentary ticket

Corporate Members: 3 complimentary tickets

All members will receive a calendar invitation - keep an eye on your inbox!

Not a Future Green Member yet? No problem!

Non-Members can enjoy a one time trial access for just 350 HKD, giving you a taste of our vibrant community, Membership benefits, and see how we can help you in your sustainability journey.

Don’t miss this opportunity to explore the future of food and make a difference, one bite at a time!

Terms and Conditions:

1. This event is open to all working in food including F&B, Corporates, Schools, Food Brands, Retailers, Landlord Developers etc.

2. Non-members can participate in a single tryout session only.

3. By attending this event, you agree to be photographed, recorded, and/or filmed and give permission to use your likeness in promotional and/or marketing materials.

For further information please email [email protected]

This event is a not-for-profit gathering, made possible with the generous support of our sponsors — Fresh Accounting, InvestHK and Tong Chong Kitchen.

📚CPD Accredited: This Meetup is CPD accredited – earn 1 CPD points (towards professional development) by joining us.

Join us as we explore how fermentation, innovation, and systems thinking can help reduce emissions across the food value chain – and how your business can be part of the solution. 🌱

Know what’s Happening Next — before everyone else does.

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Host or Publisher Heidi Spurrell