Meet Matt Friedman, CEO of The Mekong Club, who is exposing the hidden exploitation behind the food we eat — and empowering businesses to take action against modern slavery.

From forced labour on fishing boats to child workers in cocoa fields, Matt reveals how global supply chains still depend on unseen human suffering — and what it takes to change that story.

In this Member Spotlight, discover:

🌊 How forced labour shows up in seafood — and why transparency saves lives
🍫 The hidden human cost of chocolate, coffee, and palm oil
🧭 Practical tools every business can use to spot and stop exploitation
🤖 How AI, blockchain, and e-learning are transforming supply chain accountability
📚 Why reflection, resilience and hope lie at the heart of Matt’s book Awakenings: The Advocate

👉 Follow Future Bites to stay up to date with our latest podcast episodes, sustainability spotlights, and ideas shaping the future of food and business.

Want to share your story? Get in touch at hello@futuregreen.global, we love featuring the people and ideas driving change in food and sustainability.

Reach out to Matt at matt.friedman@themekongclub.org to learn how your business can take action against modern slavery.

Meet James Chang, founder of GEB Impact Technology, who is pioneering a radical rethink of what we eat — using microalgae to deliver sustainable protein, climate resilience, and a new vision for food.

From tempeh fortified with algae to AI-optimised cultivation, James shares how GEB is scaling food solutions that are as good for the planet as they are for people.

In this Member Spotlight, discover:

🌱 Why microalgae could be the missing link in global food security
🥢 How GEB’s food innovation arm Eiyoka is making algae-powered products accessible
🌍 The potential for scalable, local algae cultivation to empower farmers and cut carbon
🤖 How AI is transforming algae growth into a smart, sustainable system

👉 Follow Future Bites to stay up to date with our latest podcast episodes, sustainability spotlights, and ideas shaping the future of food and business.

Want to share your story? Get in touch at hello@futuregreen.global, we love featuring the people and ideas driving change in food and sustainability.

Reach out to James at cs@gebimpact.com to learn more about how GEB is using microalgae to build a smarter, more sustainable food future.

Support the show

What if every menu choice showed its climate impact?

Meet Laurent Houdremont, Head of Food Solutions & Marketing at Sodexo Hong Kong, who is leading the charge to make sustainable dining the new normal.

From piloting carbon-labelled menus in schools to sourcing local honey, milk, and organic produce, Laurent shares how Sodexo Hong Kong is rethinking dining experiences to cut emissions and empower communities to make greener choices.

In this Member Spotlight, discover:

🥗 How Sodexo is rolling out carbon labelling across Hong Kong’s schools and corporates
🌾 Why Future 50 Foods are shaping the next generation of plant-based menus
🐝 The power of local sourcing — from cage-free eggs to Hong Kong farms and beekeepers
🌏 How to localise a global sustainability strategy for Asian markets

👉 Follow Future Bites to stay up to date with our latest podcast episodes, sustainability spotlights, and ideas shaping the future of food and business.

Want to share your story? Get in touch at hello@futuregreen.global, we love featuring the people and ideas driving change in food and sustainability.

Reach out to Laurent at laurent.houdremont@sodexo.com to learn how Sodexo is transforming sustainable dining in Hong Kong.