LUCY WANG

Lucy’s passion on sustainable food industry started from middle school when she was a food blogger. She then got intrigued by the relationship between food, human health, animals and the environment, starting a WeChat Official Account to post information about plant-based lifestyle and original recipes.

She is now working for a non-profit organization Vegans of Shanghai/PBC Consulting as US representative. She is also enrolling Plant-based Food Fellowship, working on an on-campus project about plant-forward eating guide at Babson.