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.

Can sustainable eating be irresistible?

Meet Punam Chopra, founder of SpiceBox Organics and the innovative FERM — in this inspiring conversation.

From crafting multi-legume tempeh that breaks the “boring plant-based” stereotype to partnering with chefs and inspiring home cooks, Punam shares how she’s blending flavour, nutrition, and sustainability in every bite.

In this Member Spotlight, discover:
🌱 Why FERM's tempeh goes beyond soy — with chickpea, mung bean, lentil, and black bean varieties
🍽 How chefs and schools are bringing FERM's products to kitchens across Hong Kong and beyond
♻ The sustainability principles that guide every decision at FERM
💡 Tips for making plant-based protein convenient, delicious, and eco-friendly

👉 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 Punam at hello@fermbrand.com to learn how sustainable eating can be irresistible.

Has your business made the shift to reuse yet? If not—what’s holding you back? ♻️

Discover what it really takes to transition to reuse systems—from the mindset shift to the operational changes and how leading businesses are already making it work.

In this Future Green Member Spotlight episode, we speak with Natasha from Muuse, a pioneer in reusable packaging solutions operating in the U.S., Canada, Hong Kong, and Singapore. We dive into how they’re overcoming challenges, designing scalable systems, and making reuse practical, profitable, and planet-friendly.

Don’t miss this inspiring conversation that might just change the way you think about packaging. 💬🌍

👉 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 Natasha at info@muuse.io to learn how your business can make the shift to reuse.