UOB Group

I was delighted to partner once again with UOB Group’s Corporate Sustainability Office, following the success of our first session at the UOB Sustainability Festival.

This two-part webinar series brought together over 300 participants across the organisation. While fully virtual, the engagement remained strong throughout – with thoughtful questions, active chat discussions, and sustained participation across both webinars.

100% of participants shared that their time was well spent, and 100% said they would recommend the session to a colleague or friend.

The first session, The Future of Protein, explored how diversifying one’s protein sources can meaningfully reduce one’s environmental impact – without compromising nutritional adequacy.

We unpacked novel and alternative proteins, and more importantly, translated the science into practical, Singapore-suited recommendations that employees could implement immediately.

The second session, Smarter & Safer Kitchens for Better Living, examined an often-overlooked aspect of health and sustainability: the tools we cook with.

Quite frankly speaking, it’s a topic I never thought I’d be speaking on as a nutritionist. But the more I work in this space, it’s become clearer that what we cook with matters just as much as what we cook and eat.

The session wrapped up with an interactive show-and-tell segment, featuring low-effort, high-impact kitchen swaps that can reduce exposure to unwanted materials, reduce household environmental footprint, and improve food quality…all while remaining cost-conscious.

Participant feedback highlighted this interactive component as particularly valuable – a simple but effective way to help make safer, more informed choices at home.

I’m grateful to collaborate with organisations like UOB who prioritise these conversations and encourage thoughtful action.

Curious how a tailored session like this could support your organisation? I’d love to share more! Get in touch here to explore further.