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Future Green Global

We train food businesses on sustainability. Training & Workshops are our bread and butter.

11/09/2026

Facilitation Tip 23: Never End a Workshop Without Gratitude 🙏

I always try to end workshops with one simple exercise. A Circle of Appreciation.

After a day or two of challenging discussions, difficult decisions, and big ideas, it’s tempting to finish and rush straight to the next thing. Instead, I ask everyone to pause and share one thing they’re grateful for. It could be a colleague’s contribution, a breakthrough moment, or simply the opportunity to work together.

It’s a simple exercise, but it reminds us that successful workshops aren’t just about strategies and action plans. They’re about people.

I’ve found that ending with appreciation helps teams leave feeling more connected, positive and committed to what they’ve created together.

How do you usually close out an intensive workshop?

10/09/2026

Facilitation Tip 22: Not Every Great Idea Belongs Right Now 💭

One of the simplest facilitation techniques I use is a Wall of Wisdom, which is my take on the traditional parking lot.

Every workshop sparks brilliant questions and ideas, but not all of them belong in the conversation right now. Instead of letting the discussion drift, I capture them on a separate wall so they’re not lost or forgotten.

I’ve found this makes a huge difference. People know their contributions have been heard, the workshop keeps its momentum, and we can return to those ideas when the time is right.

Good facilitation isn’t about shutting ideas down. It’s about giving them the right place and time.

What is your preferred way to handle off-topic ideas during a workshop?

10/09/2026

Powering the Sustainable Food Network🌐🐟

𝗪𝗵𝗼 𝗶𝘀 𝗶𝗻 𝘆𝗼𝘂𝗿 𝗳𝗼𝗼𝗱 𝘀𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗶𝗹𝗶𝘁𝘆 𝗻𝗲𝘁𝘄𝗼𝗿𝗸?🤝

A sustainable food system isn’t built in isolation, but co-created when passionate professionals from procurement, operations, and culinary sit down in the same room. Our 𝗠𝗲𝗺𝗯𝗲𝗿𝘀 𝗠𝗼𝗻𝘁𝗵𝗹𝘆 𝗠𝗲𝗲𝘁𝘂𝗽𝘀 are interactive hubs where ideas turn into real-world collaboration. Whether you are just beginning your sustainability journey or are already leading the space, this is your chance to:

- 𝗟𝗲𝗮𝗿𝗻 sustainable sourcing directly from Chef Sandy.
- 𝗗𝗶𝘀𝗰𝘂𝘀𝘀 local supply chain challenges during conversations.
- 𝗖𝗼𝗻𝗻𝗲𝗰𝘁 with industry peers over shared ideas.

We are gathering at 𝗧𝗔𝗕𝗟𝗘 𝗯𝘆 𝗦𝗮𝗻𝗱𝘆 𝗞𝗲𝘂𝗻𝗴, Hong Kong’s pioneering depurated seafood restaurant. It is the perfect backdrop to learn from Chef Sandy herself, who is redefining clean, conscious dining in the city. Don't miss the chance to grow your network and your impact.

BONUS: We will be giving every attendee a top-ten supplier question list.

AND Sandy will be hosting breakfast!

- 🗓 𝗗𝗮𝘁𝗲: Tuesday, 15th September
- 📍 𝗩𝗲𝗻𝘂𝗲: TABLE by Sandy Keung, Central, Hong Kong
- 🎤 𝗚𝘂𝗲𝘀𝘁: Chef Sandy Keung
- 🎟 𝗦𝗮𝘃𝗲 𝘆𝗼𝘂𝗿 𝘀𝗲𝗮t: https://www.eventbrite.com/e/beyond-the-catch-rethinking-how-we-source-seafood-tickets-1997536149395?aff=oddtdtcreator&keep_tld=true

09/09/2026

Facilitation Tip 21: Why I Prefer 2-Year Strategies Over 5-Year Plans 🎯

One question I often get asked is why I encourage teams to build 2-year strategies instead of 5-year plans.

For me, two years is the sweet spot. It’s long enough to think beyond day-to-day priorities and create a bold vision, but short enough to feel genuinely achievable.

Five-year strategies can quickly become outdated. Markets shift, customer needs evolve and new opportunities emerge. A 2-year North Star gives teams clear direction while leaving enough flexibility to adapt along the way.

The goal isn’t to predict the future. It’s to create clarity about what matters most now and the smartest path forward.

08/09/2026

Throw back to when Chef Sandy Keung sat down with me for our 𝘍𝘶𝘵𝘶𝘳𝘦 𝘉𝘪𝘵𝘦𝘴 podcast.

Chef Sandy Keung educated us on her innovative in-house depuration system. This setup 𝟭𝟬𝟬% 𝗿𝗲𝗰𝘆𝗰𝗹𝗲𝘀 𝘁𝗵𝗲 𝘄𝗮𝘁𝗲𝗿, eliminating all ammonia and waste products before cycling clean water back into the tanks.

Want to learn more about how she combines culinary excellence with deep environmental responsibility? Hear her speak live at our next 𝗙𝘂𝘁𝘂𝗿𝗲 𝗚𝗿𝗲𝗲𝗻 𝗺𝗼𝗻𝘁𝗵𝗹𝘆 𝗺𝗲𝗲𝘁𝘂𝗽!

BONUS: We will be giving every attendee a top-ten supplier question list.

AND Sandy will be hosting breakfast!

📅 Tuesday 15 September

🕑 9AM - 11AM 📍 TABLE, 23/F, H Queen's 80 Queen's Road Central Hong Kong

🎤 Guest: Chef Sandy Keung

🎟 Secure your spot: https://link.futuregreen.global/sp/ab970f23ea6

📖 Read or listen to our full interview here: https://futuregreen.global/news-insights/sustainable-seafood-hong-kong-chef-sandy-table/

08/09/2026

Facilitation Tip 20: Strategy Is About Choosing What Comes First 🗺️

One of the most valuable parts of a strategy workshop is building the roadmap.

Once we’ve agreed on the strongest ideas, I ask the team one simple question:

“What’s the smartest path to get there?”

Together, we map out what needs to happen now, next and later. We identify dependencies, spot quick wins and make sure each initiative moves us towards the bigger goal.

I’ve found this changes the conversation completely. Instead of feeling overwhelmed by everything they could do, teams leave with clarity on what they should do first.

A good strategy isn’t about doing everything. It’s about knowing what matters most-and what comes next.

Facilitation Practice Retreat 🌿

Are you a facilitator looking to recharge, reconnect and sharpen your craft?

Join me for our 5-day Facilitation Practice Retreat in Sintra, Portugal, from 28. September – 2. October 2026. Step away from the day-to-day, practise with other facilitators, receive feedback, and return with renewed energy and confidence.

🌿 Limited spots.

Find out more:

https://retreat.futuregreen.global/

07/09/2026

Facilitation Tip 19: A Great Workshop Doesn’t End with Great Ideas 🚀

A workshop only creates real value when ideas are translated into action.

Once teams have agreed on their strongest concepts, I ask them to build a simple implementation timeline together. Instead of asking, “What should we do?” we focus on:

“What’s the first step? And what comes next?”

Breaking a big idea into six practical steps makes it feel achievable, creates clarity around who contributes where, and keeps the momentum going after the workshop ends.

Because great facilitation isn’t just about generating ideas, it’s about helping people move them forward.

04/09/2026

Is it possible to run a premium seafood restaurant without destroying our oceans? 🌊

𝗖𝗵𝗲𝗳 𝗦𝗮𝗻𝗱𝘆 𝗞𝗲𝘂𝗻𝗴, the visionary force behind TABLE seems to think so.

Sandy left a successful career in corporate finance to pursue culinary excellence. Today, she brings an analytical, data-driven mindset straight to kitchen sustainability. As an F&B industry pioneer in Hong Kong, she has mastered the delicate balance between high-end gastronomy and rigorous, responsible seafood procurement. At TABLE, she even pioneered a proprietary live seafood depuration (filtration) system to ensure absolute purity and ethical handling.

Want to hear how she does it?

At our next Future Green Community Monthly Meetup on September 15, Chef Sandy is inviting you to join our community to share her real-world insights, procurement challenges, and how she navigates the local supply chain to source ethically.

Join us to learn how food brands, chefs, and culinary leaders can build smarter, healthier and sustainable supply chains.

AND Sandy will be hosting breakfast!

📅 Tuesday 15 September

🕑 9AM - 11AM 📍 TABLE, 23/F, H Queen's 80 Queen's Road Central Hong Kong

🎤 Guest: Chef Sandy Keung

🎟 Secure your spot: https://www.eventbrite.com/e/beyond-the-catch-rethinking-how-we-source-seafood-tickets-1997536149395?aff=oddtdtcreator&keep_tld=true

04/09/2026

Facilitation Tip 18: The Best Idea Isn’t Always the Right Idea 💡

One mistake I see teams make is falling in love with an idea before asking whether it’s actually achievable.

One exercise I use is a Plenary Feasibility Wall, where the strongest concepts are pitched back to the group and reviewed together. Instead of asking, “Which idea do we like most?” we ask:

“Which idea can we realistically test and implement?”

This creates much stronger discussions around what’s actually possible and gives the decider the confidence to move forward with ideas that are both ambitious and achievable.

Because a brilliant idea only creates impact if you can actually put it into action.

03/09/2026

𝗔𝗿𝗲 𝘄𝗲 𝗿𝘂𝗻𝗻𝗶𝗻𝗴 𝗼𝘂𝘁 𝗼𝗳 𝗳𝗶𝘀𝗵, 𝗼𝗿 𝗷𝘂𝘀𝘁 𝗿𝘂𝗻𝗻𝗶𝗻𝗴 𝗼𝘂𝘁 𝗼𝗳 𝗴𝗼𝗼𝗱 𝗺𝗮𝗻𝗮𝗴𝗲𝗺𝗲𝗻𝘁?

Globally, 𝟲𝟰.𝟱% 𝗼𝗳 𝗺𝗮𝗿𝗶𝗻𝗲 𝗳𝗶𝘀𝗵 𝘀𝘁𝗼𝗰𝗸𝘀 are fished sustainably, but 𝟯𝟱.𝟱% 𝗮𝗿𝗲 𝘀𝘁𝗶𝗹𝗹 𝗼𝘃𝗲𝗿𝗳𝗶𝘀𝗵𝗲𝗱. The data is clear. When fisheries are managed effectively, those numbers improve dramatically. Responsible sourcing isn’t an impossible goal, but a management and procurement choice.

At our next 𝗙𝘂𝘁𝘂𝗿𝗲 𝗚𝗿𝗲𝗲𝗻 𝗖𝗼𝗺𝗺𝘂𝗻𝗶𝘁𝘆 𝗠𝗼𝗻𝘁𝗵𝗹𝘆 𝗠𝗲𝗲𝘁𝘂𝗽 on September 15, we are diving into this topic with the inspiring 𝗖𝗵𝗲𝗳 𝗦𝗮𝗻𝗱𝘆 𝗞𝗲𝘂𝗻𝗴, founder of 𝗧𝗔𝗕𝗟𝗘. As a self-taught executive chef running the only restaurant in Hong Kong with a resident marine biologist, Sandy's "conscious ingredient-based cuisine" proves that culinary excellence and environmental responsibility belong together. Join us to learn how food brands, chefs, and culinary leaders can build smarter, healthier supply chains.

BONUS we will be giving every attendee a top ten supplier question list.

AND Sandy will be hosting breakfast 😊

📅 Tuesday 15 September

🕑 9AM - 11AM 📍 TABLE, 23/F, H Queen's 80 Queen's Road Central Hong Kong

🎤 𝗚𝘂𝗲𝘀𝘁: Chef Sandy Keung

🎟 𝗦𝗲𝗰𝘂𝗿𝗲 𝘆𝗼𝘂𝗿 𝘀𝗽𝗼𝘁: https://link.futuregreen.global/sp/fdbe7a9ca9a

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Monday	09:00 - 18:00
Tuesday	09:00 - 18:00
Wednesday	09:00 - 18:00
Thursday	09:00 - 18:00
Friday	09:00 - 18:00

Website

http://www.futuregreen.global/

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