Pei Shan Yeo Email & Phone Number

France

Singapore

Part of Sustainability Leadership Programme, a 2-year rotational program with 3 rotations, with placements on sustainability missions, in different parts of the SE organizationJul 2023 - Dec 2023: Reports to Energy Management Strategy - Decarbonization Transformation VPLed a communication improvement project to boost awareness of the overarching sustainability strategy of Energy ManagementJan 2024 - Present: Reports to Sustainability Business (within Singapore)Support in business development and sales of our sustainability consulting servicesSupport in implementing our award-winning EcoStruxure Resource Advisor system for a global property management companyOrganised a 3-day regional event for Sustainability Business (APMEA region) in Feb 2024 with over 100+ participants where I focused on team-building and engagement activitiesPart of Well-Being Recreation Club - Well-Being HubWith my interest in mental wellness, I initiated the mindfulness initiative within Singapore office and hosted 2 physical sessions on mindful sitting and listening practices.

Singapore

Dunman High School Youth Alumni (DHSYA) is the youth-wing under Dunman High School Alumni (DHSA). We serve mainly the alumni who are 35 years old and below and the Dunman High School student community. We work closely with DHSA in collaboration to benefit the alumni community.Vision: An empowered community and a lifelong family of young Dunmanians beyond borders.Mission: To connect generations of Dunmanians and support their aspirations in life.🌵Responsibilities🌵1. Maintain overview of the entire committee, alongside the President2. Provide guidance and set the direction for the entire committee3. Acts as a second point of contact between the Youth Alumni and the school 🚀 Achievements 🚀1. I initiated database collection project to understand the profile, needs and offerings of the alumni community. I see value in understand the needs of the people we are serving and the power of data to allow us to connect the dots and link people up.Over 800 responses were collected. From the database, we reached out to different alumni for various school events and features to share their experiences and skills. 2. I represented DHSYA in annual Dunman Founder's Day as a panel speaker alongside notable individuals from DHS School Advisory Committee, DHS Alumni and Parents Support Group. The theme of event was "Cultivating a Growth Mindset". To me, Growth Mindset is accepting and celebrating who we are, while at the same time, believing we can be so much better by showing up, reflecting and taking action. 3. I led the team through post-pandemic with a mixed of virtual and on-site events and initiatives. I also guided and mentored department directors to incorporate facilitation and communication skills to create engaging virtual events. I offered advice and solutions to problems faced by different departments and more importantly, to give a different perspective and way of thinking through problems.

Singapore

Food Warrior design programmes in food sustainability and wellness so that anyone can be the warriors who spark social changes in their own ways. We believe in the power of individuals and the best way to start is through our daily activities - which is eating.🌵Responsibilities🌵1. Build strong client relationships through excellent customer service and communication2. Planning, developing and conducting programmes with classroom management 3. Guide and train facilitators to run programmes4. Create classroom materials (slides and booklet) that support participants' learning5. Guide and mentor high school students groups in planning and executing their food sustainability projects 🚀 Achievements 🚀1. I designed handmade paper making workshop that incorporates food waste. The highest sought-after programme in Food Warrior that can be customise to suit different ages from young children to adults. 2. I designed and executed a three-part programme with primary schools to raise awareness of food sustainability and empower environment leaders. a) Conduct specialised training for environment leadersb) Give mass cohort assembly sharing c) Run recess activities with the help of environment leaders Through the programme, recess activities were well-received, at least 100% over-subscribed, reusing over 300 bottles caps, 50 plastic containers, 15kg orange peels, 5kg coffee grounds, 1kg juice pulp, 200 pcs of unwanted paper.Principals and teachers were satisfied and indicate interest for the following year. 3. I was shortlisted and nominated as Ten Outstanding Young Persons of the World (TOYP) Awards - Singapore 2022 (Environmental Leadership)

Pivotal Youth holds cohort programmes and selected leaders programmes for schools through experiential learning.🌵Responsibilities🌵1. Conduct training with good classroom management2. Run light-hearted ice breakers to allow students to be comfortable with one another3. Guide the students in raising their self-awareness and making choices as leaders4. Hold a safe space for open and authentic conversations 5. Use facilitation techniques such as framing, distinctions, observations, debriefing🚀 Key Learnings 🚀1. I enhanced my listening skills through intentional pausing, repeating back and positive body language2. I can manage a class and keeping them engage by using micro skills and activities.3. I can transfer the skills I picked up in Pivotal to managing group projects, mentoring, befriending, and meeting new people.4. I learnt how to conduct interactive and engaging zoom programmes through the different tools on zoom. I am proficient in assisting as background tech support in online programmes.

Singapore

UglyDuck Cafe is a a socially responsible enterprise that encourages upcycling. Food items either uses imperfect fruits and vegetables or edible food otherwise thrown from food manufacturing facility. We also sell fresh produce that are imperfect at lower prices.🌵 Responsibilities 🌵1. R&D food menu2. Physical set up of cafe: Space allocation, POS system set up, SOP creation3. Train kitchen crew on work processes4. Secured collaborations to increase sales and customer retention🚀 Achievements 🚀1. I R&D 12 menu items creatively. These food included imperfect fresh produce and food waste from food manufacturing. Eg: Coconut meat from bottling coconut water --> Coconut shake (our best-seller)Nut pulp from making nut mylk --> Sauce for noodles and smoothies2. I boosted grocery weekly sales by 400% through strategic collaboration with Treatsure, a food waste minimization app. 3. I initiated the idea to tell the story of food sustainability through images other than our food. I designed the cafe interior with quotes and images to share the food waste story and inspire action.

Ugly Food is a social enterprise that aims to reduce overall food waste in Singapore and is on a mission to become the local ambassador in combating food wastage through action & education.🎖 Singapore International Foundation's Young Social Entrepreneurs Programme Finalist (2018)🎖 Bumble Bizz Winner - Singapore (2019)🎖 Eco-Business Youth A-List (2020)UglyFood create experiences that aim at educating community about food supply chain and misconceptions of blemished fresh produce.🚀 Achievements 🚀1. I presented about my journey as a social entrepreneur and food waste reduction tips to school, organisations and corporates. Collectively, I advocated to over 2,200 students and 700 adults. 2. I pivoted effectively to online webinars and host interactive webinars on food sustainability to corporates, schools from pre-school to junior college such as GIC, MSIG, DBS and Meridian Primary School, reaching out to more than 1,000 people virtually.3. Together with chefs of various backgrounds, I held eight cooking workshops in a span of a year for corporates and the public to learn methods for food preservations. 4. I conducted a food demonstration workshop in mandarin at Singapore Press Holdings, an event organised by FM 100.3. I showcased how imperfect fruits and vegetables can be made into juice and the pulp can be incorporated into dumplings.🌾 Clients 🌾Schools: Agape Little Uni, Pats Schoolhouse, Caterpillar's Cove, Singapore American School, Meridian Primary School, St. Margaret's Secondary School, School of the Arts, CHIJ St Nicholas Girl SchoolCorporates: DBS, GIC, MSIG, Singapore Press Holdings, Maybank, Keppel Logistics

I started UglyFood as a student project back in 2016 and made it into a full-time business after graduation in 2018. Driven by passion, our team sold a total of 120 tonnes of “ugly food” by the end of 2019.The resilience I had in keeping UglyFood through the covid pandemic was driven by my never-say-die attitude and powered with my values on environment and food sustainability. I am a responsible, approachable and supportive employer to my employees. I am proficient in speaking english and mandarin which allowed me to share the UglyFood story in both english and mandarin media platforms. 🌵Responsibilities🌵1. Represent the company in media features to share about our founding story and our work in sustainability and food waste reduction.2. Participate in entrepreneurship programmes to pitch for grants and improve business models.3. Set goals and directions for the social enterprise while keeping in mind of the bottom line 🚀 Achievements 🚀Featured on television, youtube, radio and print. 📺: CNA's The Little Red Dot (2021), Channel 8's Frontline (2020), CNA's The New Wave (2020)📹: NEA's Youth for Environment Day (2020), NEA's Clean & Green Campaign (2019)🎙: CNA 938 (2018), CNA 938 (2020)📰: The Sunday Times, The Business Times, The Straits Times, Shin Min Daily, mothership, TSingapore

UglyFood do catering of our cold-pressed juices and popsicles. During Covid's circuit breaker (Mar'20), we pivoted and provided doorstep delivery of fresh produce to customers island-wide. Flagship Store was officially opened in Nov 2019 in Singapore University of Technology and Design, where it all started as a student project. The store is then a common place for media shoots, learning journeys and workshops and office space when we mentored students for work experience programmes.🌵Responsibilities🌵1. Source and procure imperfect or surplus fresh produce2. Manage product listings and orders fulfilment for online and offline3. Solve emergency situations 4. Improve work processes5. Seek out cost-reduction solutions🚀 Achievements 🚀1. I single-handedly oversaw the renovation project of Flagship Store. Through careful budgeting and negotiation, the total renovation cost was below $20,000.2. I spearheaded the reusing initiative. We get our customers to donate their shopping bags, plastic containers and cardboard boxes. We pack fresh produce using their donations and avoid single-used plastic.3. To tackle the sharp drop in offline customers during Covid's circuit breaker, I implemented and launched a running e-commerce store within 2 weeks on Strikingly. Within 3 months, we identified the gaps on that platform and made a swift transition to Shopify for our expanding offerings. I restructured the e-commerce website's navigation and headers for easy customer experience 4. I built a system that manages customer dissatisfaction. E-commerce for imperfect fresh produce is difficult because it is impossible to showcase all the different blemishes in the product images. This system improved our customer retention rate to 65% while at the same time educating our customers about this cause. 🌾 Clients 🌾The Body Shop, DBS, Facebook , City Developments Limited , People Association, National University of Singapore and more

We started off with the intention of food waste reduction. Since shoppers are unwilling to purchase blemished fruits and vegetables off supermarket shelves, we have decided to collect them and make them into appealing and healthy food products. We want the shoppers to change their view of blemished produce after tasting our products. 🚀 Achievements 🚀1. I developed six different recipes for cold-pressed juices to suit different age groups and profiles. These recipes incorporates fruits that are commonly blemished due to logistics and handling. These cold-pressed juices are the favourites during the corporates events. We collect back the glass bottles from our customers so that we can reuse and reduce single-use plastic. 2. I formulated recipes for jams, granola, fruit roll-up and noodles as part of DBS Giving Tree 2020 Project in partnership with WhatIF Foods. The DBS Giving Tree is 100% circular tree where the structure and decor of the trees are made entirely from sustainable materials. They are placed in DBS offices and four retail branches island-wide from Dec 2020 to Feb 2021.3. I designed the menu for the flagship store that allow us to incorporate frozen fruits and seasonal fruits. Menu items include acai bowls, smoothies and juices. Our best-seller is Acai Signature which comprises three different seasonal fruits we have available topped with nuts and granola.

This is a Research Project guided by Dr Dawn Koh from Singapore University of Technology and Design. We implemented the system in Ground-Up Initiative through the assistance of John, the farm-lead of the space. Aquaponics is a food production system that couples aquaculture (raising aquatic animals in tanks) with hydroponics (cultivating plants in water) whereby the nutrient-rich aquaculture water is fed to hydroponically grown plants.🚀 Achievements 🚀1. We built a working prototype of the size 10m x 3m with used metal frames and fibreglass tank. 2. We grew Thai basil, sweet basil and mint in the aquaponic system. 3. We implemented a self-feeding system for the tilapias.4. The system incorporates nutrient film technique and media beds to test out the effectiveness.

Project Radiate was kickstarted in 2015 as part of National Youth Council's Youth Expedition Project. It is a Service Learning Project and we served the Singapore community and Vietnam community. 🎖 Awarded SUTD Humanitarian Award 2016🌵Responsibilities🌵1. Liaise with the external organisations to ensure smooth execution of project2. Conduct a recce trip to Vietnam to understand the community we are serving3. Facilitate end of day debrief for the team 4. Oversee the project fundraising 5. Manage the team of 23 in their various task and responsibilities and provide suitable training🚀 Achievements 🚀Through the project, the team of 23 has achieved the following- Within Singapore: 1. Raised over SGD 5,000 in donations to fund our project costs2. Partnered with a local organisation to help people in need draft letters to suitable organisations for assistance3. Provide support to Ground-Up Initiative through repairing their kampung games, building woodcrafts, farmingIn Vietnam1. Partnered with ECO Vietnam Group to serve the community in Phong Thanh commune2. Identified the needs of the community to provide sustainable energy within the commune3. Designed and installed the solar set up for the community library to provide electricity for lights, fans and computer4. Planned the interior design of the community library and and build furniture (stage, shelves, tables, chairs) from scratch 5. Designed and taught the students about science, arts through experiments and interactive activities as part of their curriculum6. Held a fun-filled carnival for the students with games and activities

Bachelor Of Business Management, Business

Bachelor Of Engineering (Beng), Engineering Product Development

Activities and Societies: Rotaract@SUTD, Wind Ensemble, SUTD Choir

Gce A Levels, 87.5 Rank Points With Distinction In H3 Mathematics

Activities and Societies: Symphonic Band (Clarinetist) Project Fly Up - Member Year 5 Class Service Learning Representative🌻 Member.

Integrated Programme | Science Stream (With Geography)

Activities and Societies: Symphonic Band - Student Conductor and Section Leader Mathematics Society - Vice-Chairperson Year 2 and Year 3.