David Yeung

As the world wakes up to the increasing impact meat-eating has on the environment, coupled with the current climate crisis, we appreciate the efforts of individuals such as David Yeung, who has used his platform Green Monday to further champion the need for sustainable living. Green Common, his brand of eco-grocery stores, has opened more venues this year, and Omnipork is growing traction as it launched in markets such as Taiwan and Thailand in 2019—both projects touting the benefits of a lifestyle where we can all try to eat less meat. What’s more, Omnipork isn’t just a fad—by collaborating with local chefs, many from Chinese restaurants, the meat-free movement is making an impact without sacrificing that all-important flavour.

RUNNER UP

Heidi Spurrell is the CEO of the Hong Kong branch of Food Made Good, the programme established by the Sustainable Restaurant Association in the UK. With the local arm launched in mid-2019, Spurrell has made a steady start in rejuvenating the conversation around how restaurants and chefs can make more sustainable business choices.