This event is open to University of Plymouth staff only and is brought to you by the Staff Sustainability Network as part of the Waste Campaign.
Rong's talk will explore the food value chain as a foundation to tackle food waste, drawing on real-world examples from hotel companies, cruise ships, and national initiatives. Together, you’ll uncover actionable tips for individuals to make a meaningful impact in reducing food waste in our daily lives.
This session comprises a 30 minute talk with time for Q&A and networking afterwards.
This is a free event and open to all staff, both from our academic and professional services.
Please note the time of this talk – we warmly welcome staff to bring their lunches. Visit the Sharepoint page to access the calendar link to download a meeting file to save into your Outlook.
About the speaker
Dr Rong Huang is an accomplished Associate Professor at Plymouth Business School, where her research and teaching intersect with eight of the United Nations Sustainable Development Goals (SDGs). With a focus on responsible consumption and production, Dr Huang is especially recognised for her work in food waste management within the hospitality sector. Her contributions extend to fostering quality education, where she integrates sustainability into tourism and hospitality curricula, preparing students to be mindful and responsible industry leaders. Invited internationally to share her insights, particularly on food waste and sustainable tourism practices, Dr Huang’s work is both academically impactful and practically applicable, supporting a holistic approach to sustainable development across industries.
Dr Rong Huang is an accomplished Associate Professor at Plymouth Business School, where her research and teaching intersect with eight of the United Nations Sustainable Development Goals (SDGs). With a focus on responsible consumption and production, Dr Huang is especially recognised for her work in food waste management within the hospitality sector. Her contributions extend to fostering quality education, where she integrates sustainability into tourism and hospitality curricula, preparing students to be mindful and responsible industry leaders. Invited internationally to share her insights, particularly on food waste and sustainable tourism practices, Dr Huang’s work is both academically impactful and practically applicable, supporting a holistic approach to sustainable development across industries.
