The Water x Food Nexus: Plant-Based Spring Social Gathering

  • 14 April 2021
  • 18:30 - 21:30
  • Franke Kitchen World, Shanghai

“The real solution to water scarcity lies in agriculture: about 90 per cent of our global water footprint relates to food.” (Water Footprint Network founder Arjen Y. Hoekstra, PhD and Creator of the Water Footprint Concept.)

overview

Water is a limited resource. Only 2.5% of the world's water is freshwater. Of that, up to 90% of all currently managed water is used to grow food. The production of a meat-based diet typically consumes twice the amount of water as compared to a plant-based diet. And reducing animal products in our diet can potentially save enough amount of water required to feed 1.8 billion additional people globally.

Join Green Initiatives and Franke Home Solutions for an evening of socializing over delicious plant-based food, while getting deeper insights on the plant-based x water connection, and understanding how we can create a healthier planet through our diet, in our everyday life

Event Itinerary

18:30-19:15 Registrations / light F&B
19:15-19:30 Event introduction by GI & Franke
19:30-20:15 Speaker presentations + Q&A session with the audience (in Chinese)
20:15-21:30 F&B service, drinks, networking. Tour of Franke Kitchen space and demo of live cooking stations

Note: This event will be in Chinese.

speaker

Coco Tse, VP of Strategy & Operations, HERO Protein

Background: Coco Tse is the VP of Strategy & Operations at HERO Protein. As a passionate advocate of sustainability and vegan, Coco is committed to leveraging her experience in business strategy and transformation to bringing revolutionary changes to the food ecosystem with new plant-based proteins, enabling everyone to live a greener and healthier lifestyle easier than ever. Coco is an alumnus of the University of Hong Kong and King's College London and previously worked for BNP Paribas, Siemens and ANZ.

Lily Chen, Director, Lever China 

Background: Lily Chen is the Director of Lever China, an investment vehicle and consulting firm focusing on alternative protein space. She holds a certificate in plant-based nutrition from Cornell University and a Bachelor of Business Administration from the University of Hong Kong. She has been advocating a sustainable and plant-based lifestyle in various countries for many years. She is now dedicated to creating a sustainable and compassionate world through empowering entrepreneurs and unlocking innovation in the alternative protein sector.

Event Details

14 Apr 2021 6:30 pm – 9:30 pm
Franke Kitchen World, 501 Jiujiang Road, HangPu District, , Shanghai
East Nanjing Road, Line 10, Exit 4