Heidi Yu Spurrell

As CEO of Food Made Good HK, and with a diverse background in research, marketing, analysis, food retail, and restaurants, Heidi is heightening the awareness of the link between food and climate in the F&B sector, supporting restaurants and suppliers on their sustainability journey and accelerating the pace of change in HK. Heidi has previously lived and worked in London, Hong Kong, Tokyo, Rome, Amsterdam and Boston, in a wide variety of international organisations including British Council, and Forum for the Future, and has a Masters in Food Policy from City University London and a PostGraduate Diploma in Research Methods from University College London (UCL).

In the UK, she worked with the Protein Challenge 2040 team at Forum for the Future – a leading sustainability NGO, to help businesses to understand the need to shift to alternative proteins as the rich world tries to reduce meat consumption, as well as helping major food businesses and retailers overcome supply chain challenges. At Eating Better Alliance she helped like-minded enterprises to communicate on opening up the ‘less and better meat’ conversation to new audiences. Heidi’s goal is to see the mainstreaming of low-carbon lifestyles through food choices, in particular the normalising of sustainable diets.

Under Heidi’s leadership Food Made Good HK are proud semi-finalists of the Rockefeller Foundation Food Systems Vision Award for a sustainable food system. Of 1300+ applicants, we are 1 of 79 semi-finalists!