𝗥𝗧𝗛𝗞’𝘀 𝗖𝗹𝗶𝗺𝗮𝘁𝗲𝗪𝗮𝘁𝗰𝗵𝗲𝗿 𝗜𝗻𝘁𝗲𝗿𝘃𝗶𝗲𝘄 𝗛𝗶𝗴𝗵𝗹𝗶𝗴𝗵𝘁𝘀: 𝗦𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗶𝗹𝗶𝘁𝘆 𝗣𝗿𝗮𝗰𝘁𝗶𝗰𝗲𝘀 𝗶𝗻 𝘁𝗵𝗲 𝗙𝗮𝘀𝘁 𝗙𝗼𝗼𝗱 𝗜𝗻𝗱𝘂𝘀𝘁𝗿𝘆

Last Saturday, RTHK’s Climate Watcher invited Dr. Winnie Law, Programme Co-Director and Principal Lecturer of Sustainability Leadership and Governance (SLG) Programme of the Centre, together with Nancy Yau, Senior Manager of Sustainability and Corporate Communications at a major Hong Kong fast food chain and a 2025 SLG alumnus, to discuss the challenges fast food industry faces in implementing sustainability across the supply chain, as well as ways to promote environmental protection and social responsibility.

Nancy shared a wide range of sustainability practices that the industry has been implementing and promoting, such as sourcing of sustainable food ingredients and reusable cutlery, providing low carbon menu options, sorting of food waste, etc. the industry also explored ways of promoting dining culture where care food could be provided as a dine-in option and family of different needs could enjoy a cosy meal together.

Both Nancy and Dr. Law emphasized that cross-sector collaboration and innovation are crucial for advancing sustainability. Dr Law shared a case from the Netherlands where companies upcycled used cooking oil into biodiesel and sustainable aviation fuel through partnerships with start-ups and the logistic sector. The collaboration helps expand customer networks, promote circular economy, and create more business opportunities.

📌 Click here to replay the Full episode: https://www.rthk.hk/radio/radio1/programme/climate_watcher2017/episode/1084370