Held In
Supported By
Endorsed By
Singapore MICE Sustainability Certification
Copyright © 2024. All rights reserved. Informa Markets, a trading division of Informa PLC.
Held In
Supported By
Endorsed By
Singapore MICE Sustainability Certification
Copyright © 2024. All rights reserved. Informa Markets, a trading division of Informa PLC.
Andrew Cameron
Founder & CEO - Enzyme Consulting
For over twenty years, Andrew has traversed the diverse landscapes of Food & Beverage, Sustainability, Innovation, and Commercialisation. His journey through the food system has been comprehensive, encompassing R&D, Farm to Table, Circulartiy and leading sustainability projects at country, regional, and global levels. In 2023, he founded Enzyme, an implementation-focused consultancy that champions holistic regeneration across food systems and the tourism industry. At Enzyme, Andrew applies a systems-based, holistic strategy, connecting stakeholders and leveraging his deep industry and consumer insights to maximize end-buyer and consumer engagement, largely working with AgriFoodTech start-ups to navigate the complexities that come with pitching novel products and services.
Andrew’s relationship with edible insects commenced in 2013 following sharing a panel with the Senior Researcher at Nordic Food Lab at Noma in Copenhagen. This experience catalysed his initiative to introduce these sustainable protein sources into restaurants and bars he collaborated with in Australia. His efforts have since sparked vital conversations at food festivals, science events, and regular dining venues, highlighting the significant role of insect-based products in future food strategies, thanks to their nutritional benefits and sustainable footprint. His professional journey with non-edible insects started back to 2005, working on Climate Change Research with the Smithsonian alongside a team of dynamic entomologists, and again working with biopesticides as part of his Honours project while completing his Bachelor of Technology Innovation (Microbiology).
His contributions are now extending into academia, where he serves as a guest lecturer and researcher across Australia, Singapore, and the region on dancing with the complexities within food systems. A sought-after speaker at conferences, he delves into topics like regenerative tourism, supply-chain dynamics, and the future of F&B. His insights, drawn from experiences that include leading procurement at global hotel companies and Michelin-starred restaurants, are pivotal in driving sustainable change that has traction in-market.
With a unique perspective and a thorough understanding of the food and beverage sector's complexities, Andrew is a valued voice in discussions on sustainable food sources, especially within the APAC context. His innovative approach and unwavering commitment to sustainable practices make him a key influencer and leader in the rapidly evolving landscape of food system transformation.
Enzyme is the 2023 Winner of the AustCham Start-up of the Year.
