8:30

Registration

Morning session:

08:45-09:05

Introduction, Group Photo and Gift Presentation
Moderator: Dr Gigi So;
Programme Director, HKU SPACE

09: 05-09:25

Keynote Speech: Planetary health and food transformation
Speaker: Kerstin Plehwe;
President and CEO of PAN

09:25-10:00

Climate change and sustainability: solutions and responsibilities
Speaker: Lam Chiu Ying;
Chartered Meteorologist and the former Director of the Hong Kong Observatory

10:00-10:45

How to build a healthy food system, from farm to table
Speaker: Becky Ramsing, RD;
Senior Program Officer, Food Communities and Public Health Program, Johns Hopkins Center for a Livable Future, USA

10:45-11:00

Coffee/tea break (with plant based snacks)

11:00-11:30

Plant based Nutrition: Gut Health & Longevity
Speaker: Ms Sharon Chan, RD;

MS, RD, AD, DipIBLM

11:30-12:00

Plant-based diet for weight management and sports nutrition
Speaker: Katrin Lee, RD. MSC. CDN.CLT;
RD, Entrepreneur and clinical nutrition consultant, China

12:00-12:30

Plant-based diet and mental health
Speaker: Sylvia Lam, RD;
Nutrition consultant

12:30-13:15

Plant-based diets and long-term health: evidences from the Tzu Chi Health Study
Speaker: Tina Chiu, RD. PhD

Associate Investigator, National Health Research Institutes, Taiwan

13:15-14:15

Plant based lunch
The menu is completely unprocessed, serving only whole foods free from preservatives, refined sugars, artificial sweeteners, food dyes, trans-fats, soy-isolates, bleached flour and more
食物完全未經加工，只提供不含防腐劑、精製糖、人造甜味劑、食用染料、反式脂肪、大豆分離物、漂白麵粉等的天然食物。

1. Orchid Salad Bowl 蘭花沙拉碗

Kale & Romaine, avocado, pickled red onion, flatbread chips, cashew ranch sauce, cheezy blend
羽衣甘藍和羅馬生菜，鱷梨，腌紅洋蔥，餅片，腰果牧場醬，乳酪混合物

2. Willow Flat Bread Roll 混合蔬菜卷餅

Falafel, roasted garlic hummus, roasted bell pepper, pickled cucumber and tahini sauce
中東炸豆圓子、烤大蒜鷹嘴豆泥、烤甜椒、泡黃瓜和芝麻醬

Non garlic/onion choice 不含蔥蒜的選擇：

3. Tofu wrap 豆腐捲餅
Spiced tofu, long beans . Roasted mushrooms, pickled cucumbers and miso sauce
香料豆腐，長豆。 烤蘑菇、醃黃瓜和味噌醬

4. Tofu salad bowl 豆腐沙拉
Spiced tofu, long beans . Roasted mushrooms, pickled cucumbers and miso sauce
香料豆腐，長豆。 烤蘑菇、醃黃瓜和味噌醬

Afternoon session:

14:15-14:30

Introduction, Group Photo and Gift Presentation
Moderator: Clara Pi, MSC. RD. FFCSI;
Senior advisor to PAN International Board, Adjunct Associate Professor, HKU SPACE

14:30-15:15

Hidden Ocean Treasures: safe , nutritional and sustainable solutions to health of people and planet
Speaker: Dr. Sanjay Nagarkar, PhD;
Founder & CEO at Globe Biotech|Innovating Biotech for Health & Sustainability

15:15-15:35

Exploring pathways to sustainable and healthy diets in China
Speaker: Melinda Hou
Executive Director, The Good Food Fund, China

15:35-16:00

Introduction to Plant-Based Nutrition Certificate Program for Healthcare Professionals ( PAN-HKU SPACE)
Speaker: Clara Pi, RD. MSC. FFCSI
Senior advisor to PAN International Board, Adjunct Associate Professor, HKU SPACE

16:00-16:15

Coffee/tea break (with plant based snacks)

16:15-16:45

Food, Ethics and Sustainability: Rethinking Our Diet for Healthier Planet and Better Well-being
Speaker: Ms Wendy Chan;
Director of Corporate Partnerships and Campaigns, Planet for All

16:45-17:25

Panel Discussion: Way forward
Moderator: Clara Pi                  
Panel: Kerstin Plehwe, Becky Ramsing, Sharon Chan, Dr. Sanjay Nagarkar, Clara Pi, Katrin Lee, Wendy Chan, Melinda Hou, Lam Chiu Ying, Sylvia Lam
Senior advisor to PAN International Board, Adjunct Associate Professor, HKU SPACE

17:25-17:40

Questions and discussion

17:40-18:00

Conclusion : Plant Based Nutrition: key to health of people and planet
Speaker: Kerstin Plehwe
President and CEO of PAN