|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.
- Guidelines for ensuring food safety for food e-commerce
- What are the roles and responsibilities related to food safety that are expected for e-commerce supply chain players?
- How are e-commerce supply chain players planning to implement these guidelines in their operations?
- Challenges to implementation
Chong Nyet Chin
Director, Food Safety and Quality,
Assistant Manager, Regulatory & Public Affairs, Food Industry Asia
Executive Director and Souperchef, The Soup Spoon
Moderator: Richard Khaw
Deputy Director, School of Applied Science, Nanyang Polytechnic
||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
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
Ambassador, Embassy of Finland
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.
Executive Director, Zero Foodprint Asia
Director of Partnerships,
Zero Foodprint Asia
|14:00 – 15:00
||Panel: Aiming for zero carbon footprint in the F&B industry
- How are F&B players dealing with food waste?
- What sustainability measures have been implemented?
- Exploring ways to optimise waste management
AAVP, F&B (SEA & Australasia),
Shangri-La Hotels and Resorts
CEO & Co-Founder, treatsure
General Manager, CRUST Group Singapore
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
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.
Founder and Group CEO, Novitee
|16:00 – 16:20
||The role for standards in ESG and SDG claims in the F&B industry
- What is sustainability?
- Consumers and Sustainability Claims
- The need for strong sustainable standards
Chair, Certified Sustainable Standards Board,