This month, we’re excited to introduce you to our new Chief Executive Officer, Alex Ho!

 Alex joins us after a 14 year tenure at the South China Morning Post where he led a range of functions, including distribution operations, facility management and student engagement. Before SCMP, he held senior positions in food and FMCG companies, including Campbell Soup and Melitta Coffee Asia.

 Read on to find out more about Alex, his first impressions of Feeding Hong Kong and his hopes for this exciting new chapter!

 Tell us a little bit about yourself

I was born and raised in Hong Kong and throughout my career have had the opportunity to connect with a diverse range of people across the city. These people and I share one common goal and affection – an eagerness to contribute to the continued success and wellbeing of Hong Kong. This is also the reason why I am so excited to be a part of the team at Feeding Hong Kong.       

 I am a person who believes in bonding. Whether in the family or an organization, I strive to build special bonds and to have mutual trust, care, and respect with the people around me. I am also incredibly fortunate to have by my side a supportive wife who is passionate about environmental issues and enjoys the same hobby of racquet sports and movies as I do! 

 What did you do before taking this role?

My career spans a number of different industries, including media, food-related FMCG and hospitality industries. I oversaw corporate functions including distribution operations, events, marketing, sales, commercial printing and licensing. 

 In my last role, at a media company, one of my most rewarding responsibilities was organising educational events and conferences. Leveraging on the brand’s extensive outreach, my team organised learning, networking and awards competitions. I was always touched and felt compelled by how these events were warmly recognised by passionate teachers and caring parents, and how they inspired students to excel. This experience deepened my resolve to pursue a role in the non-profit sector.

 What was your first impression of Feeding HK?

I first met Gabrielle in her office with the glass-windowed warehouse next door, where I could see loaded pallets of food. Immediately, I was overwhelmed by how wholeheartedly dedicated Gabrielle is to her mission to save surplus food and redistribute it to needy people. After a short warehouse tour, I felt strongly compelled to be a part of such a meaningful quest.     

 Were you familiar with food banking already?

I have come across some other food charities and know some friends volunteering in this field but I wasn’t familiar with a Foodbank operation like Feeding Hong Kong’s! In my new role, I am learning something new each day. That being said, I am finding my previous experience and network already helpful and am excited about how my background will help drive new initiatives to deepen the mission of Feeding Hong Kong further.  

 What has surprised you most in your first few weeks at the Foodbank

I am very grateful to have a great team to depend upon. They are very knowledgeable and committed to our mission. I’ve also been struck by how deeply connected Feeding Hong Kong is to the frontline charities that we serve. Our charity network has been nurtured over the years and spans all corners of Hong Kong.

 What are you most excited about for this next chapter of Feeding HK?

I very much hope to contribute back to the city I was born and raised in. Feeding Hong Kong has come a long way and gained much success under the wings of Gabrielle this past decade.  I look forward to using my experience, connections and leadership capabilities to spearhead Feeding Hong Kong from strength to strength in this next chapter.     

 What do you think the greatest challenge will be? 

Feeding Hong Kong is like a well-raised 10-year-old child. I have big shoes to fill to raise this child to be a fine young teenager and eventually a responsible adult. Nevertheless, I feel incredibly honoured to take this challenge and be a part of Feeding Hong Kong to save food surplus and redistribute to people in need.