Ruby O, FCIEH, MBA

Ruby O, FCIEH, MBA

Director of Environmental, Social & Governance at Wynn Resorts (Macao)
Lives in Macau

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About me

I transformed my career from overseeing the safety and quality aspects in different food industries to sustainability, a boarder field in hospitality sector after my MBA degree. This enabling me to take a more holistic approach on managing opportunities and risks and applying circular economy concepts throughout the value chains. Hospitality and food sectors can have an added impact on sustainability by exposing consumers to ideas, options, and information about sustainable choices which that they would not necessarily encounter at homes. Thus, it is important for the sectors to recognize their own potential as change agents, to inspire lasting, positive and sustainable change and to contribute to the growing public agenda on healthy living.

When we talk about well-being of people and planet there are many aspects of food that are being over-looked. Food and sustainable development have strong relationship, and people are at the centre of sustainable development. I strongly believe that as an individual within and outside an organization can contribute meaningfully to reach purpose of life and sustainability goals. With that ‘calling’ I established an NGO in 2020, focus on food sustainability. Through this platform I share SDGs knowledge and leverage the industry insights and engage stakeholders in the community with common values, in the aim of raising public awareness and empowered consumer to make sound food choices by their chopsticks and forks.

https://promo.manchester.edu.hk/news-detail.php?id=253&page=7

Experience

3 years and 10 months

  • Director of Environmental, Social & Governance

    Wynn Resorts (Macao) - Macau

    Finance & Accounting
    August 2018 - Now · 3 years and 10 months

    Integrating environmental, social and governance (ESG) practices into organization growth strategies. Fuel the economy, build trust and credibility, and represent a company that people want to work for, invest in and do business with. Environmental: look at a company’s energy use, waste, pollution, natural resource conservation and animal wellfare. Social: look at the company’s business relationships with the community, NGOs, its employee and vendors Governance: look at the company's 'integrity'. Adopting industrial best practices and complying rules & regulations. Food safety is no longer an isolated disciplinary, with the rapid changes in globalization; the impact of climate change on food production, distribution and consumption; emerging biological and environmental contamination of the food chain; and new food technologies are issues that are closely related to food safety.

Education

  • MBA

    The University of Manchester - Manchester, United Kingdom

    September 2016 - April 2018

  • BSc. Food Science

    University of British Columbia - Vancouver, Canada

    September 2000 - June 2003

Languages

3 languages

  • Mandarin

    Professional working

  • Cantonese

    Professional working

  • English

    Professional working

Personal information

Nationalities

  • Chinese

Additional Information

4 informations shared

  • Member of International Association for Food Protection (IAFP)

  • Fellow of Chartered Institute of Environmental Health UK

  • 2030 SDGs Game Certified Facilitator

  • Nature Education Instructor

    China Biodiversity Conservation and Green Development Foundation (CBCGDF)

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