Staples like coffee, tea, chocolate and rice are becoming harder to grow- and to source. Lab grown meat is on restaurant menus. Climate-resilient foods like jellyfish, millet and moringa are gaining traction.
by
and
Matthew Evans
author, chef
Australian restaurant critic- turned farmer, chef, TV host and author of The Real Food Companion, On Eating Meat and Soil.
Symposium
Nithiya Laila
Culinary Anthropologist
Culinary anthropologist and host of TV show, Edible Wild, which explores edible indigenous plants in Singapore. Co-founder of the SG Seed Exchange.
Sourcing Seminar
Eelke Plasmeijer
Chef, Futurist
Dutch-born chef and co-founder of pioneering and award-winning Balinese restaurant Locavore, and now Locavore NXT.
Symposium
Helianti Hilman
Founder, javara
Indonesian lawyer and founder of Javara, which packages and markets endemic food products. United Nations eTrade for Women Advocate.
Symposium
René Benguerel
CEO, BlueYou
Swiss founder and CEO of BlueYou, an aquaculture company regenerating impaired mangrove forests through shrimp, crab and bivalve farming.
sourcing Seminar
Charlotte Mei
Nutritionist (ANutr; SNDA)
An accredited nutritionist and former radio talk-show presenter, Charlotte Mei is on a mission to transform how we think about food and nutrition, through her social media platforms and her podcast, In A Bite.
Sustenance Seminar
Peter Smit
Chef & Owner, Dirty Supper
Owner of Dirty Supper in Singapore and champion of whole animal cooking
Stretching Seminar
Dalia Adler
Head of Marketing, Vow
Head of Marketing at Vow, a food company that crafts entirely new meats through cell-culturing, starting with cultured Japanese quail.
Symposium
Enzo Acerbi
Founder & CTO, Vertical Oceans
Co-founder of Vertical Oceans, pioneering urban aquaculture in Singapore producing high-quality shrimp.
Sourcing Seminar
Blair Crichton
co-founder, karana
KARANA promotes jackfruit as a sustainable food source. They create delicious plant-based products to feed millions and support regenerative farming.
Stretching Seminar
Jake Berber
co-founder & ceo, prefer
Prefer is pioneering the creation of bean-free coffee through fermentation of by-products like soy pulp, and spent grain.
Stretching Seminar
Christian Lukey
MANAGING DIRECTOR OF BE WTR
Christian is a sustainability leader in the APAC region, with over 30 years of background in hospitality, travel and tech. He has spearheaded the market entry of BE WTR in Singapore, introducing locally bottled water with a circular model.
Source Seminar
Nova Dewi
CEO & Mixologist, Suwe Ora Jamu
On a mission to preserve the ancient remedy of jamu, introduce it to a new generation and take it global.
Stretching Seminar
Didier Chanove
Innovations Lead at Kerry group
Didier is spearheading the transformation of sustainable food, beverage, health and pet technologies across Asia-Pacific, Middle East, and Africa
Sourcing Seminar
Joxe Mari Aizega
General Director of Basque Culinary Center
Since it’s inception, Joxe has led the Basque Culinary Center, home of Spain’s pioneering Gastronomic Faculty, publishing world renowned Gastronomy and Culinary Arts research and innovation.
Symposium
Future of Food Series
Monday, 20 Jan, 6PM – 8:30PM
Sourcing the Future of Food
Central Question
Rising populations will increase the demand for food, whilst rising greenhouse gas emissions will diminish food supply and security. Where will we source food from to raise production in a resource challenged world?
Speakers include
• René Benguerel, CEO – BlueYou
• Enzo Acerbi, CTO – Vertical Oceans
• Nithiya Laila, Culinary Anthropologist
• Didier Chanove, Innovations Lead – Kerry Group
• Christian Lukey, Managing Director – BE WTR
Test Kitchen
Kick off with a sampling of future foods, crafted by chef Christopher Kong of Dearborn (drawing on his previous experience at Waku Ghin, 2-Michelin Stars, Singapore; The NoMad, 1-Michelin Star, NYC).
Expect next gen innovations like vertical ocean farming and bold, transformative choices—from native, abundant plants to untapped foods like algae, regenerative methods, and even insects—that are set to redefine what—and how—we eat.
Monday, 10 Feb, 6PM – 8:30PM
Stretching the Future of Food
Central Question
Of all of the options for boosting food availability, tackling waste would be one of the most effective. Today, up to half of total food available is lost or wasted. How can we maximise the food that we have available?
Speakers include
• Blair Crichton, CEO – Karana
• Jake Berber, Co-founder & CEO – Prefer
• Peter Smit, Chef-Owner – Dirty Supper
Test Kitchen
Leading chefs and restaurants from around the region will be preparing small plates, dishes and beverages from the future (included with your Test Kitchen ticket).
Monday, 24 Feb, 6PM – 8:30PM
Finding Sustenance in the Future of Food
Central Question
We’re eating more and getting less nutrition. Foods have lost nutritional density by up to 50% over the last 50 years and post-harvest processing often reduces nutrition even further. Is a healthy diet for all ever possible?
Speakers include
• Nova Dewi, CEO and Mixologist – Suwe Ora Jamu
• Charlotte Mei, Nutritionist
• Stefan Klade, TUMCREATE – COO
Test Kitchen
Leading chefs and restaurants from around the region will be preparing small plates, dishes and beverages from the future (included with your Test Kitchen ticket).
