KIRRAsks: 12 Questions With Michelle Lau
Today we're here asking 12 questions to Michelle Lau, entrepreneur, certified nutritionist and CEO of Nutrilicious, a Hong Kong based B2B nutrition consultancy & communications company.
- What made you start Nutrilicious?
Food as medicine. I am a strong proponent of food as medicine and I believe our health starts in the kitchen. In general, the healthcare system takes care of people who are already sick, but many diseases — especially non-communicable diseases are preventable (and sometimes treatable) through the power of food. Hence, through Nutrilicious, I would like to educate and empower people to eat, cook, live well for optimal health & happiness and disease prevention.
- What is your mission with your company?
To educate and inspire millions across Asia to make (healthy and happy) informed food choices.
- What has your journey as a nutritionist been like?
I have always been fascinated by the science of nutrition; I have received my bachelor and masters in nutrition in universities in Canada so I can be equipped with solid and sound nutrition knowledge to educate the public how to eat well, live well.
- What would you say is the toughest part of your job?
Convincing clients, media, and everyone in between that my diet isn't perfect too, I do like to enjoy my tiramisu, occasionally.
- What does clean eating and veganism mean to you?
- Clean eating: it’s about choosing natural, whole foods and ingredients, as well as products that are as minimally processed and additive-free as possible. Lots of colorful fruits and vegetables, moderate amount of lean protein, good amount of whole grains, and sufficient water.
- Veganism: Vegan is a type of plant based diet, where only plant-based foods are eaten. Appropriately planned vegan diets are healthful, nutritionally adequate, and may provide health benefits for the prevention and treatment of certain diseases such as cardiovascular diseases and cancer. When compared to an omnivore diet, veganism is not only better for the health of the body but also that of the planet and animal welfare.
- What role does sustainability play in your life?
It's a big part of my personal and work life, I am a sustainability advocate - Nutrilicious works and partners with numerous sustainability driven organizations, agencies, and charities to educate the public and various communities to eat and live sustainability. I eat a mostly plant-based diet, always BMOB (bring my own water bottle, bring my own bag) for beverages and grocery shopping, avoid single-use plastic whenever possible, and offer a complimentary green-lunch to my team at the office one day of the week.
- What is your view on climate change? And what role are you playing?
We need to act NOW. Everyone contributes, no matter how big or small. Food production and consumption generate a large proportion of greenhouse gas emissions globally (and locally). Nutrilicious is contributing to the solution of climate change by actively educating the public and the communities to eat healthily and sustainably through working with like-minded food companies, sustainability driven organizations, and different related stakeholders in the ecosystem.
- What is the hardest part to be sustainable in Hong Kong?
There is not a developed and transparent recycling system at a domestic/household level.
At present, most of Hong Kong’s food waste is disposed of at landfills together with other municipal solid waste. There is a lot of room for improvement.
- What are some of your favorite restaurants?
- Locofama - for local, organic, wholesome foods, ingredients sourced directly from local farmers.
- Roganic - for seasonal, exquisite farm-to-table fine dining experience.
- Cafe 8 (operates by a social enterprise) - for simple, wholesome sandwiches and smoothies and great selection of cakes
- Where do you get your inspirations?
My mother is a good cook, which fostered my love for food and my relationship with food. Another person is Dr. Mark Hyman (a functional medicine doctor). He advocates for nutritious, whole foods, and tries to change the food system on a large scale. He once said that “Food isn’t like medicine, it is medicine, and it’s our number one tool for eating the vibrant health we deserve.” There are not a lot of doctors who put emphasis on nutrition.
I also get inspired when working with chefs who are not only skilled in cooking but also selecting ingredients and preparing dishes that care for the health of their diners.
- What is your life motto?
Life is so endlessly delicious. (figuratively and literally)
- 3 words to describe yourself
passionate - about what we do each day at Nutrilicious
hungry - always hungry for food, knowledge, future adventures
foolish - always ready to learn and try new things