While her interest in food sustainability grew in university, Pei Shan had been food conscious from a young age. “Growing up, my grandma would nag at me to finish all my food and make sure not a single grain was left on my plate,” she shares.

It was when both of her grandmothers fell ill that she began to learn the importance of making good food choices. “It led me to consume only plant-based foods when I was outside. I did not mind being different from others,” she says.

To live a more sustainable lifestyle, Pei Shan advocates plant- based diets as they generate the least environmental impact. She also uses silicone food wraps, makes her own dairy-free milk alternatives, and avoids buying clothes on impulse.

However, her journey as an eco- warrior has not always been easy. Initially, she faced peer pressure – it was difficult to stick to plant-based meals when everyone else around her was not. Then, there was the financial stress and uncertainty of taking the path less travelled career-wise. She also faced many moments of doubt and difficulties as a team leader.

In February this year, Pei Shan left Uglyfood “with a heavy heart”. The decision drove her to self-reflect and, ultimately, became an opportunity for her to grow and become stronger. Driven by her beliefs and vision of making the world a better place, the tenacious social entrepreneur stays motivated to empower others to live more sustainably. “I constantly work to keep myself in check, practise self- care and celebrate every small win,” she says.

As a self-professed introvert who hates being at the centre of attention, becoming a public advocate for food waste and sustainability issues also pushed Pei Shan well out of her comfort zone.

She gives assembly talks to students at different schools, where she shares her personal experiences to make the sessions more thought- provoking, instead of being an “information dump”.

“Even though [being in the spotlight] was uncomfortable at first, I started to see the impact I could have on the youth. It is heartening to know that my personal project can be a form of inspiration to them,” shares Pei Shan.

Seeing their attentive faces and receiving e-mails from students who want to start their own food sustainability projects fuel her to continue her mission. “It kick-started my belief that I can influence and empower youth to be comfortable with who they are, while having the strength to start doing what they’ve always wanted to do.”

In her efforts to connect more meaningfully with the youth, Pei Shan also joined youth organisation Pivotal Youth as a freelance facilitator, where she helps in leadership programmes for students.

At Food Warrior, Pei Shan curates workshops and webinars, and comes up with unique collaborations with various organisations to promote the idea of sustainable food. Some partners it has worked with include Temasek Foundation and The Body Shop.

For those wanting to be eco- conscious, Pei Shan’s advice is: “Start small and at a level that’s comfortable for you. It can be avoiding plastic straws, bringing your own bag instead of getting a carrier, or choosing a plant-based meal for a day.

“A sustainable lifestyle can sound scary and intimidating. People might question you or call you a hypocrite,” she says, citing the example of eschewing straws, but still using plastic cups for bubble tea. “Ignore those who want to put you down because it is about your intention. Remember that it is a process.”

Pei Shan hopes to debunk the idea that sustainable eating is expensive and restrictive. “It can be convenient, even healthy,” she says. “Sustainability begins with the intention to find out how to make as little negative impact on the environment as possible, while bringing positive impact through our daily actions.”

Store properly
“Learning the right way to store fresh produce prevents it from spoiling too quickly, so you won’t need to buy more to compensate.”

Finish your food
“Make an effort to finish every meal, whether this means ordering less, omitting certain foods, cooking less, or simply bringing a takeaway container to store leftovers.”

Spot the difference
“Learn to tell whether something is actually spoiled, so you don’t end up throwing away good produce. Fruit with surface scars and black spots are okay to eat, but toss those with large exposed scars or have significant bruising.”

Photography Vee Chin
Art Direction Adeline Eng
Hair Stephen Tan
Makeup Nikki Foo, using Dior Beauty
Clothes Kate Spade New York

Text: Elizabeth Liew/HerWorld

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