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By 2050, global populations will have grown by a third. With given dietary and climate trends, we may only be able to feed half of 2050's population at current food production rates.
And it’s not just quantity – it's environment and sustainability problems we face that threaten the global supply of food and nutrition.

What will we be eating in the future?

How will our dining experience change?

How do we create a sustainable food cycle?

 

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The mission of food's Future summit.

For the first time in Hong Kong, this one-day event will bring together a host of change-makers, conscious consumers and cutting-edge experts to discover the latest food innovations, upcoming trends and imminent issues in the culinary world.

Through a series of panels and plenaries, the challenges facing the food sector will be unravelled; we will together explore solutions and advances to make concrete progress towards impacting what ends up on plates around the globe.

Our goal is to inspire and initiate change within the world of food while giving businesses something to sing about, and bolstering individuals with a critical cause to invest their passion into.

Whether you’re a customer or restauranteur, foodie or future-curious – come join the conversation and co-create our dietary destinies. 


Organized by:


VENUE PARTNER:

EATON HOUSE

5/F, Champion Tower, 3 Garden Road, CENTRAL

 

Agenda

(subject to change and will be updated periodically)

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Welcome address

9:30 am

Lily Ng: CEO, Foodie

 

 

 

 

Sindy Wong: Head of Tourism & Hospitality, Invest Hong Kong, THE GOVERNMENT OF HONG KONG SAR


 
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The BIG PICTURE

9:45 am

Diving into global trends in food demand and supply, the issues we face, and how we can cope and change our direction.

TALK 1

Mr. Richard Brubaker: China Europe International Business School (Shanghai)

The presentation will focus on lessons (and cautionary tales) that China has to offer for feeding the next billion(s). Our need to move beyond the GMO vs. Orgnizs debate, how to look at waste differently, and the scalability of solutions.

 
         

 

 

 

 

 

TALK 2

HONG KONG's INVISIBLE FOOD CRISIS

Dr. Daisy Tam: Hong Kong Baptist University

Hong Kong has one of the most dynamic food scenes in the world, with highest number of restaurants per capita, it is perhaps no surprise that the city calls itself Asia’s gourmet city. With such abundance, it is difficult to imagine a future that is otherwise. However our urban food system is not sustainable and we are not food secure. With changing awareness and increasing movements taking place, the time is right for industry and civil society to come together and push for change.

Sponsored by Hung Hin Shiu Charitable Foundation 孔憲紹慈善基金贊助


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The big gamble

10:30 am

Global VCs and angel investors place their bets on the next big food trends and technologies.  

JOSEPH Zhou: investment partner, Bits x Bites Accelerator & VC (CN)

David Yeung: Co-Founder, Green Monday

 


Break

11:15 - 11:30

 

 

POWERED BY:

 

 
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Dining in 2020

11:30 am

TALK 1

Hunger for Growth: Unlocking Opportunities in Hong Kong Food & Beverage Retail

Nicola Tang: CBRE

Food & beverage operators are growing in popularity in the Hong Kong real estate sector. The segment continues to be the most resilient in contrast to other retail trades, and the opportunity for expansion remains positive. How are landlords responding to growing demand from F&B retailers? Which areas across Hong Kong should F&B operators be looking at? What are the emerging trends?

 
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TALK 2

LIFESTYLES and DINING CHOICES

Dr. Murray MacKenzie: Hong Kong Polytechnic University

In the presentation, Dr. MacKenzie will share recent survey results on two topics - as consumers are increasingly seeking out and responding to health information, how the behaviour is reflected in their lifestyle and dining choices; and issues associated with food miles (how far food travels from source to our dining table) has triggered unprecedented consumer demand for healthy and environment-friendly products. 


Dining in 2020 panel

12:15 pm

Restauranteurs and industry stalwarts discuss evolving dining trends and trajectories

[Moderator] Alicia Walker:
Chief editor, Foodie

Christian G. Mongendre: Founder & CEO, HOME - Eat to Live

Christopher Mark: C0-Founder, Blacksheep Restaurants

Joshua Chu: F&B Director & PARTNER, HomeGrown Foods

James Sharman: Chef / Co-Founder, One Star House Party

Andrew Twells: Regional Culinary DirectoR APAC, Compass Group Asia


lunch

1:15 - 2:00 pm

 

Adjourn for a healthy meal packed with organic ingredients and superfoods and prepared with minimal processing

 
 
 

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Fireside Chats & Roundtables

2:00 - 6:00 pm

Smaller group deep-dives into key challenges and game-changers in:

FOOd packaging & Sustainable ocean Health

To maintain sustainable seafood supply, we must first create a sustainable ocean environment.  What are the challenges and triumph?   

Bugs-Nation

Bugs crawling to the supermarket shelves: The new world of insect-based consumer package goods

organic 2.0

Eating organic food is no longer a novelty.  What are the new frontiers of organic food and beverages?

Urban Farming

 Growing vegetables in concrete jungles can be fun, fruitful and a great way to engage citizens and corporations

Green Monday- The Beyond meat FULL story

As Hong Kong-ers sample and loving the beyond meat burgers, the full story of how the patties make their way from the lab to the grill is a fascinating one

 

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ZERO WASTE

2:00 - 3:00pm

Zero waste warriors share with us their journey - challenges and wins along the way, and how you can also take part in this meaningful endeavour

 

Sustainability on the menu

3:00 - 4:00pm

Customers say they want to eat sustainably, and restaurants want to serve so.  But are we there yet?  Hear from the warriors who are championing sustability from the kitchen to the menu

dinner disrupters

4:00 - 5:00pm

What factors are changing our food habits? An overview of 5 trends influencing the food we eat, including specific examples that show us a very different possible future. Insights into 2-3 companies that are responding to these changes

 

 

Market/Showcase

2:00 - 6:00 pm

Selected companies will showcase latest research and innovations in the food and dining space

菇菌圓 The Mushroom Initiative

DNAFIT

FOOD SAVIOR

YOMEE

BUGSOLUTELY

City Hydroponics

Urban Spring

Livin Farms

OKLIN International

Gr8 ChoiceHK

Loyal Wines

 

Closing Reception

6:00 - 7:30 pm

There's nothing better to bring us back to the present with some wine, bubbly and small bites.

 
 

POWERED BY

 

tickets on sale now!

3 types - Full Day; Half Day; Reception Plus

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