FHA Seminar Programme
FHA Seminar 2023
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 Food Landscape curated by Warees Halal
PM – NYP Learning Studio
Stay tuned for 2024 agenda!
Time | Sessions name | Speakers |
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11:00 – 11:45 | 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. Singapore Standard (SS) 687 Guidelines for food e-commerce was launched to establish best practices in ensuring food safety throughout the food e-commerce supply chain.
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Panellists: Chong Nyet Chin Director, Food Safety and Quality, ![]() Emily Whitelock Assistant Manager, Regulatory & Public Affairs, Food Industry Asia ![]() Anna Lim Executive Director and Souperchef, The Soup Spoon Moderator: Richard Khaw Deputy Director, School of Applied Science, Nanyang Polytechnic |
11:45-12:15 | Session 1: Start thinking about your future customers Have you thought about how the Gen Z workforce will impact your business and how your company can adapt to align with the ever-changing differences of new-generation employees? Join this session to uncover how important this is and the resources available to help you kick-start your workforce transformation journey towards balancing operations productivity, customer expectations and new-generation employee needsSession 2: Support for training and upskilling your employees when your company moves towards sustainability |
![]() Michael Tan CEO, Singapore Productivity Centre Toh Boon Hwee Senior Manager, Green Economy Workgroup/Special Projects, Workforce Singapore |
12:15 – 12:45 | Happiest Country Finland with Happy Food Pure innovation on the plate – Finnish food for the future generation Finland, being ranked as the happiest country by the UN, wants to be in the forefront of food innovations globally and to turn its happiness and know-how into successful export products |
![]() Antti Vänskä Ambassador, Embassy of Finland Satu Kalliokulju Senior Advisor, Foresight Asia, Business Finland |
12:45 – 13:30 | Lunch and Networking Break | |
13:30 – 14:00 | Zero Foodprint Asia: Eating Our Way Out of the Climate Crisis
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 Foodprint 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 Angelica Wong General Manager, CRUST Group Singapore 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 |
Yip See Chung Field Application and Market Development Manager, ASEAN, SCIEX Jasper Tan Customer Service Manager, ALS Technichem Pte Ltd |
15:30 – 16:00 | Moving the Needle: How Big Data & Supply Chain Automation can boost a Restaurant’s Success & Profitability
In the restaurant industry, success and profitability are heavily dependent on effective supply chain management. During this seminar, Benjamin will be speaking about how the integration of big data analytics and supply chain automation can significantly enhance a restaurant’s ability to manage its supply chain, leading to improved efficiency, reduced waste, and increased profitability. One of the key benefits of big data analytics for restaurants is the ability to make informed decisions about menu offerings and pricing strategies. As a leader in the F&B Technology space, Benjamin will be sharing key F&B metrics and how data analysis on customer preferences, sales trends, and food costs, can help make data-driven decisions about what to offer and how to price it. This can lead to increased revenue and reduced waste by ensuring that the right products are available at the right time and at the right price. |
![]() Benjamin Yang Founder and Group CEO, 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 Moderator: ![]() Joshua Soo CEO, GROW |
12:00 – 12:45 | 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 ![]() Jack Ellis Head of Agriculture & Food, Cleantech Group Moderator: ![]() Yiren Chen Managing Director |
12:45-13:45 | Lunch and Networking Break | |
13:45 – 14:30 | Panel: Regenerative agriculture for sustainable growth 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 ![]() Mathew Howe Founder, Grobrix Vincent Wei CEO, Archisen ![]() Moderator: Luke Tay Founder, Cornucopia FutureScapes |
15:15 – 15:35 | The Future of Asian Agrifood Systems: Scenarios and Strategies for Future-Readiness
The world is in a “polycrisis” of turbulent geopolitics, economics, and environmental stress. Thrilling new tech breakthroughs face obstacles and side-effects. Consumer lifestyles and values are shifting, shaped by concern for wellness and sustainability, and swayed by new perceptions and beliefs. These disruptive dynamics are transforming the Asian food system. Old mindsets and formulas are stale. The great challenges and potential of the Asian market are becoming harder to address. More than ever, new strategies for food system transformation are needed for competitiveness, wellbeing and stability of both countries and firms across the region. Drawing on his regional research and consultations, noted food systems futurist and strategist Luke Tay will share his perspectives on emerging trends and future scenarios for the regional food system. Looking across these futureS, this interactive session will address: What emerging priorities and capabilities should agrifoodtech innovation seek to address and unlock? What will be the “secret sauce” of Agrifoodtech hubs and regional ecosystems, moving forward? How may industry players “do well by doing good” and seize first mover advantage? |
![]() Luke Tay Founder, Cornucopia Futurescapes |
15:35 – 16:35 | Panel: Food Testing for Local & International Market Access
Join Enterprise Singapore and industry experts for a panel discussion at FHA 2023 to learn how SAC-accredited food testing companies can help food manufacturers meet food testing requirements and access overseas markets. |
Tan Li Mien Project & Business Development Manager, Paclab Pte Ltd Chen Huayi General Manager, Ugene Laboratory Services ![]() Koh Shoo Peng Consultant Scientist, National Centre for Food Science, Singapore Food Agency Chong Nyet Chin Director, Food Safety and Quality, NTUC Fairprice Jeslyn Hsu Quality Control Executive, Aalst Chocolate ![]() Moderator: Gladys Leong Deputy Director, Accreditation & Assurance Division, Enterprise Singapore |
Time | Sessions name | Speakers |
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11:00 – 11:35 | Segment 1: Current Halal Food Landscape in Singapore
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![]() Dewi Hartaty Suratty Chief Executive Officer, Warees Halal |
11:35 – 12:05 | Segment 2: Local Halal Consumer Insights: A Singapore Perspective
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![]() Mohamed Khair Bin Mohamed Noor CEO, Chief Consultant & Master Trainer, SuChi Halal Consultants |
12:05 – 12:40 | Segment 3: Role of tourism in contributing towards the Halal food scene
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![]() Fazal Bahardeen CEO, Crescentrating & HalalTrip |
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 |
Sponsors

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