FHA Seminar Programme
FHA Seminar Theatre
From food trends, sustainability, to agrifood innovation in the F&B industry, expect industry updates and discussions by industry F&B leaders, policymakers, academic and research institutes, start-ups, and solution providers.
Day One
Sustainability in the F&B Industry, Food Safety
Day Two
Agri-Food Innovation
Day Three
AM – Halal Business Landscape curated by Warees Halal
PM – NYP Learning Studio
Time | Sessions name | Speakers |
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11:00 – 11:30 | Opening Keynote: Sustainability Trends in the F&B Industry | |
11:30 – 12:15 | Panel: Establishing industry standards for e-commerce food safety As more food businesses transition moved online and an increased demand for food sold via e-commerce, there is a need for a common understanding of industry best practices for the management of online sales of food products
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Panellists: Chong Nyet Chin Director, Food Safety and Quality, ![]() Emily Whitelock Assistant Manager, Regulatory & Public Affairs, Food Industry Asia |
12:15 – 12:45 | World’s Happiest Country Presents: Sustainable Food Offering From Finland
Finland ranks as the happiest country in the world in the UN World Happiness Report (2023, 2022, 2021, 2020, 2019, 2018). Finnish food culture springs from northern nature. Thanks to extreme variations in light and temperature, Finnish flavors are clear, strong, and sufficient in themselves. Enjoying Finnish food forms part of a rounded experience which is good for your health and pampers your taste buds. |
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12:45 – 13:30 | Lunch and Networking Break | |
13:30 – 14:00 | Zero Foodprint Asia – Creating a transparent food system for the future
Zero Foodprint Asia (ZFPA), an extension of Zero Foodprint (ZFP) in California, is a nonprofit organization mobilizing the food world around agricultural climatesolutions. ZFPA hosts a crowdfunding program that gathers funds from member food businesses to fund regenerative farming practices that draw down carbon from the atmosphere and help combat global warming. ZFPA Asia founders will share more about the program in this session. |
![]() Peggy Chan Executive Director, Zero Footprint Asia Joel Tomas Director of Partnerships, |
14:00 – 15:00 | Panel: Aiming for zero carbon footprint in the F&B industry
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Panellists: Jaeeun Jung AAVP, F&B (SEA & Australasia), Preston Wong CEO & Co-Founder, treatsure Moderator: ![]() Oliver Truesdale-Jutras Head Chef, Open Farm Community |
15:00 – 15:30 | Session led by SCIEX and ALS: How mass spectrometry plays a part in food testing and an overview of food testing solutions | |
15:30 – 16:00 | Session led by Novitee | |
16:00 – 16:20 | The role for standards in ESG and SDG claims in the F&B industry
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![]() Marg Will Chair, Certified Sustainable Standards Board, |
Time | Sessions name | Speakers |
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11:00 – 12:00 | Panel: Building a thriving agrifood innovation system The need for a sustainable global food system is increasingly urgent, with factors such as climate change and geopolitical developments threatening food production worldwide. In this session, we discuss the importance of innovation, technology and partnerships in driving a thriving agrifood system.
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Panellists: ![]() Melissa Ong Group Chief Officer and Venture Partner, ![]() Professor Boh Wai Fong Co-Director, Singapore Agri-Food Innovation Lab (SAIL) ![]() Anton Wibowo CEO Joe Hooper Centre Director, Global Centre for Technology, Innovation and Sustainable Development, UNDP Moderator: ![]() Joshua Soo CEO, GROW |
12:00 – 13:00 | Panel: APAC Outlook for Investing in Agriculture Innovation
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Panellists: ![]() Joshua Soo CEO, GROW ![]() Claire Pribula Managing Director, The Yield Lab Asia Pacific Darren Leong Investor, VisVires New Protein ![]() Jack Ellis Head of Agriculture & Food, Cleantech Group Moderator: ![]() Yiren Chen Managing Director |
13:00 – 14:00 | Lunch and Networking Break | |
14:00 – 14:30 | Fireside chat: Regenerative Agriculture: Restoring soil health According to UN data, human-induced degradation has affected 34% of agricultural land, caused using heavy machinery, fertilisers and pesticides in intensive farming. Further land degradation can reduce global food productivity which leads to increasing food prices. Regenerative farming,
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Panellists: ![]() Erika Balzarelli Vice President, Olam Ventures ![]() Savan Wijewardene Sourcing Lead, Jungle Ventures ![]() Peggy Chan Executive Director, Zero Foodprint Asia ![]() Moderator: Luke Tay Founder, Cornucopia FutureScapes |
14:30 – 15:15 | Panel: Farming for the future
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![]() Ritu Bhalla Assistant Director, Agriculture Research and Innovation (AGRI) Centre, Republic Polytechnic ![]() Matthew Howe Founder, Grobrix ![]() Moderator: Luke Tay Founder, Cornucopia FutureScapes |
15:15 – 15:35 | The Future of Agrifood Systems |
![]() Luke Tay Founder, Cornucopia Futurescapes |
15:35 – 16:35 | Panel: Singapore’s import and export regulatory requirements
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Tan Li Mien Project & Business Development Manager, Paclab Pte Ltd |
Time | Sessions name | Speakers |
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11:00 – 11:35 | Segment 1: Current Halal Food Landscape in Singapore
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11:35 – 12:05 | Segment 2: Role of tourism in contributing towards the Halal food scene
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12:05 – 12:40 | Segment 2: Role of tourism in contributing towards the Halal food scene
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12:40 – 14:00 | Lunch and Networking Break | |
14:00 – 14:45 | Sake Appreciation
Sake is increasingly becoming a popular and trendy alcoholic beverage in the market, and it’s growing popularity is due to its fine art of production and positive health benefits. Let Asian Culinary Institute’s lecturer Angela Er introduce you to the world of sake: how Sake is produced, what are the different types of sake and if you are the lucky few early birds seated in the front row, you might just get a chance to do some sake tasting! |
![]() Angela Er Lecturer, Asian Culinary Institute |
15:00 – 15:30 | Cultivating a Sustainable Seafood Future
The global demand for seafood is projected to double by 2050. Current fishing methods are unsustainable, resulting in depletion of many wild fisheries and threatening entire ocean ecosystems. Aquaculture and fish farming on the other hand cannot produce all of the species we consume. Cultivated seafood technologies have potential to sustainably produce affordable, and nutritious seafood that is free from mercury and microplastics. This talk will focus on developments in the cultivated seafood scene in Singapore. |
![]() Mark Richards Lead Specialist, School of Applied Science, Nanyang Polytechnic |
15:40 – 16:25 | Data – The Missing Restaurant Ingredient
In today’s environment where data is bountiful, it becomes even more crucial for F&B establishments to harness and optimise the use of data to make critical and informed decisions. Through this session, you will gain an understanding of how to handle and manage data effectively and to convert it into useful information for analysis and productivity gains. This industry has huge potential for applying big data solutions and data analytics to empower businesses. Many restaurants are leveraging on data analytics to design inventory, reduce expenses, improve quality control, meet changing demands, enhance customer experiences, reduce waste, save resources, and ultimately boost revenue. Learn about the future and power of restaurant analytics and how this will drive change in the F&B industry of tomorrow. |
![]() Karthik Bakthavathsalem Lecturer, School of Business Management, Nanyang Polytechnic |
16:30 – 17:00 | Food Waste Management: Upcycling of Food Waste
In Singapore, food waste generated has grown by 20% over the last decade and in 2021 around 817 million kg of food waste was generated of which only 19% was recycled. With increasing awareness of threats to food security and greater emphasis of food sustainability; food waste management strategies are getting more attention nowadays. In this session, the benefits and challenges of recycling food waste will be explored. Examples of upcycling food waste into sustainable, value-added food products will also be discussed. |
Lina Tan Senior Lecturer, School of Applied Science, Nanyang Polytechnic |
