Sustainability Lecture Series - Sustainable Food System: From Production to Waste Management
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Date
31 May 2024
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Organiser
PolyU & Consulate General of France in Hong Kong & Macau
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Time
15:30 - 18:00
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Venue
201, Wing TU, PolyU Map
Speaker
Chef Nicolas BOUTIN
Dr Flavia FABIANO
Mr Vincent DELEU
Mr Raymond MAK
Prof. WONG Ka-hing
Dr Kevin KWOK
Dr Ben LEU
Enquiry
Ms Nicola LEE 3400 2863 nicola-yl.lee@polyu.edu.hk
Summary
Sustainability Lecture Series
It is a conference cycle jointly organised by the Research and Innovation Office (RIO) of PolyU and the Consulate General of France in Hong Kong and Macao since 2020. The series aims to bring together speakers from both the academic and business communities to share their perspectives, experiences, and best practices related to sustainability.
Previous topics have included urban ecological water management and air pollution (Nov 2020), energy storage and green building (June 2021), smart building and waste-to-energy (Dec 2021) and sustainable fashion (Sept 2023).
This year, with the support of the Department of Food Science and Nutrition and the Research Institute for Future Food of PolyU, the event focuses on sustainable food system, from food production, the first step towards a more sustainable consumption, to food waste management, creating values in food waste through technology.
This event is also part of the French GourMay Food & Wine Festival. We are delighted to have Chef Nicolas BOUTIN, a Michelin-starred French chef and ambassador for French GourMay, joining us!
Event Details
🗓️ Date: 31 May 2024 (Fri)
⏰ Time: 3:30 pm – 6:00 pm
🏢 Venue: Cheung On Tak Lecture Theatre (TU201), PolyU | Online via Zoom
Panel Session Part 1
Food Production: First Step Towards a More Sustainable Consumption
Panelists:
- Dr Flavia FABIANO, Researcher of international trade of agri-food products, food security and sustainability in The French Agricultural Research Centre for International Development (CIRAD)
- Mr Raymond MAK, Co-founder & CEO, Farmacy HK
- Dr Kevin KWOK, Associate Director of Research Institute for Future Food and Associate Professor of Food Science and Nutrition, PolyU
Moderator:
- Ms Camélia AISSAT, Deputy Consul for Culture, Science and Education, Consulate General of France in Hong Kong and Macau
Panel Session Part 2
Food Waste Management: Creating Values in Food Waste through Technology
Panelists:
- Mr Vincent DELEU, Director - Waste Treatment & Recovery Business Line, General Manager of T· Park, Veolia
- Prof. WONG Ka-hing, Director of Research Institute for Future Food and Professor of Food Science and Nutrition, PolyU
- Dr Ben LEU, Associate Professor of Civil and Environmental Engineering, PolyU
Moderator:
- Prof. Christina WONG, Director of Research and Innovation, PolyU
Click HERE to view the speaker biographies
Keynote Speaker
Chef Nicolas BOUTIN
Michelin-starred French chef and ambassador for French GourMay
Dr Flavia FABIANO
Researcher of international trade of agri-food products, food security and sustainability in The French Agricultural Research Centre for International Development (CIRAD)
Dr Fabiano is an economic and political analyst, specialized in transitions and innovations towards sustainable food systems and working in CIRAD in Montpellier. Her focus lays in rules, actors and organization of long-distance trade of agricultural commodities - such as palm oil, cacao, coffee and rice- and sustainability. She has knowledge and experience of analysis of agricultural international commodities’ markets; global value chains' governance and strategies of key corporations - like Unilever, Mars, Nestlé.
Mr Vincent DELEU
Director - Waste Treatment & Recovery Business Line, General Manager of T· Park, Veolia
Mr Deleu joined Veolia in 1995. He has worked in the field of waste treatment and recovery ever since. In his early career, he predominantly worked in France, first as an engineer, then as the operation manager of a waste-to-energy facility in Orleans from 1991-2001 and as a project director from 2001-2010. He moved to Hong Kong in 2010 to be appointed general manager of T·Park, Hong Kong's Sludge Treatment Facility. Since 2022, he has been the director of waste treatment and recovery activities of Veolia in Hong Kong.
Mr Mak is the co-founder and CEO of Farmacy HK Limited, the 1st “Agri-Prop” (agriculture and properties) tech company in Asia that builds smart indoor mobile farms in highly urbanized cities - enabling industries to grow what they want and harvest what they need onsite with the new generation of cloud-based and data-driven indoor farming technologies.
Prof. WONG Ka-hing
Director of Research Institute for Future Food and Professor of Department of Food Science and Nutrition, PolyU
Prof. Wong is now a Full Professor of Department of Food Science and Nutrition at The Hong Kong Polytechnic University. Concurrently, he is appointed as Director of Research Institute for Future Food (RiFood; https://www.polyu.edu.hk/rifood/) to facilitate impactful and interdisciplinary research in Food Sustainability, Smart Technology and Functional Food Development as well as Nutrition and Human Health.
Dr Kevin KWOK
Associate Director of Research Institute for Future Food and Associate Professor of Department of Food Science and Nutrition, PolyU
Dr Kwok has a PhD in marine biology and pollution. He joined PolyU since 2013 to help their development of food science research and academic programmes. One of his research foci is on how to improve aquaculture. He has developed various technologies to improve different aspects of aquaculture, including improvement of fish immune resilience, sensory qualities and nutrition of fish product, fish feed formulations, and sustainability practices.
Dr Ben LEU
Associate Professor of Department of Civil and Environmental Engineering, PolyU
Dr Leu’s research interests are in biorefinery and biological systems for wastes and wastewater treatment and its valorization for new generation bioenergy and chemicals. He and other Professors in the Research Institute of Sustainable Development (RISUD) established the BioEnergy Lab, which aims to characterize the physiochemical properties of plant cell wall and forge biomass conversion theories into practices.
