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Yue is a food sustainability professional based in Shanghai, China with almost five years of experience working across NGOs, foundations, and private-sector partners to advance sustainable food systems. She has built her career at the intersection of sustainability strategy, food systems transformation, and international collaboration.
Yue’s work focuses on reducing food waste, promoting plant-based diets, improving sustainable sourcing, and advancing farm animal welfare. She currently serves as a Sustainability Manager at Lever Foundation, where she collaborates with multinational hospitality groups, food service companies, and industry associations to develop and implement plant-based and animal welfare strategies across China. Her role involves policy research, stakeholder engagement, corporate training, and translating global sustainability frameworks into China-specific action plans.
Previously, Yue worked with Good Food Fund China, where she led a team of 10 to produce a sustainable recipe book presented at the FAO World Food Forum in 2024. She has also held leadership and client-facing roles at LightBlue Consulting and Leanpath, supporting hotels and catering clients across the Asia-Pacific region in food waste reduction, data analysis, and behavior change initiatives.
Beyond her professional roles, Yue is deeply engaged in youth leadership and global development. She is a World Economic Forum Global Shaper Shanghai, having founded the “Eco Dish” initiative to encourage sustainable lifestyles and informed food choices among young people in Shanghai.
Driven by a passion for empowering youth and transforming food systems, Yue is committed to advancing resilient, inclusive, and sustainable agriculture in China and beyond through collaboration, innovation, and evidence-based action.
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