Ruby O, FCIEH, MBA

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