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By 2050, the global population will have grown by a third. 

However, we may only be able to feed half of 2050's population at current food production rates. We may even run out of fish by 2048.

It’s not just quantity — environment and sustainability problems also 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?

 

These are the key questions we seek to ask and address at the Food’s Future Summit.

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Food's Future Summit powered by afoodieworld.com


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What's in STORE For 2018

Upon the successful launch of the Summit in 2017, we have planned a bigger and more impactful event this year.  The Summit will be expanded to two-full days in order for us to bring more change-makers, experts and conscious consumers to delve into the key innovations, trends and issues in the culinary world.

The most exciting addition, for the first time, the Summit will be working with the Sweden Consulate, to feature this amazing country's innovative approach, championed by both private and public sectors, to devise solutions to a sustainable food's future.

The goal of the Summit remains the same - we want to inspire and initiate change within the world of food: to recognise future-forward businesses; champion individuals behind critical causes; and empower consumers to make better-informed decisions about what they eat.

Come join us at this highly acclaimed and exciting event!

 

Summit Overview

The two-day event will kick off on Friday, 21 September, with keynote speeches, panel discussions and two breakout tracks.  On the second day, 22 September, the Summit continues to offer a number of hands-on workshops and talks, aimed at bringing the discussion to a bigger audience. 

Both days will feature a Foodie Marketplace, which new, futurist and innovative products will be on displayed and even ready to take home.

** Agenda is updated frequently and subject to change.  Please check back for the latest often. **

 
 

Friday, 21 Sept

Opening Remarks

9:30 - 9:45 am

  Lily Ng , CEO, Foodie Group Limited

Lily Ng, CEO, Foodie Group Limited

  Dr. Jimmy Chiang , Associate Director-General of Investment Promotion, Invest Hong Kong, the Government of the Hong Kong SAR

Dr. Jimmy Chiang, Associate Director-General of Investment Promotion, Invest Hong Kong, the Government of the Hong Kong SAR

  Helena Storm , Consul-General, Consulate General of Sweden to Hong Kong and Macau

Helena Storm, Consul-General, Consulate General of Sweden to Hong Kong and Macau


Opening Keynote

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The New Food Revolution: what would it look like to start over in food? 

Josh Tetrick

Co-Founder & CEO of JUST


PANEL 1:

THE BIG GAMBLE

Venture capitalists and investors who are betting on the next big food-related innovations 

Panel 2:

Dining In 2030

Top restauranteurs in Hong Kong and Greater China, on how they’ve remained competitive over the years and how they are evolving to keep ahead and stay relevant


* LUNCH BREAK *


Panel 3:

How Sweden is designing the food's future

Movers and shakers from this progressive nation in Scandinavia sharing lessons, examples and policies showing how Sweden is helping design our planet's future of food

Panel 4:

Sustaining a sustainable business

Early adopters of sustainable businesses discussing the realities of sustainability vs commercial success


 * Afternoon BREAK *


Track 1 - Food Tech

There's a 'bot in my dinner

How AI and robots are shaping our dining experience –marketing gimmick or here to stay?

How do you ”eat” data

Charting the application and opportunities of data, big and personal, in our dining scene

Blockchain in our foodchain

What is blockchain? And is it the solution to the problems within the food industry? 


Track 2 - Food and Dining

Is alternative protein still  “alternative”?

How meat alternatives are becoming mainstream

Gourmet beyond the four walls

Restaurants are not the only places to get gourmet food. A look at the ever-evolving operating models for finer dining (e.g. delivery, co-kitchens)

Dining under One-Belt-One-Road

China’s one-belt-one-road economic initiatives will bring the Asia region ever closer together.  What impact will this have on our food?   

Saturday, 22 September

Talks and Workshops

Summit attendees will be able to have more intimate discussions and hands-on experiences in a wide range of interesting topics imminent to our food's future and lead by experts and warriors.


The Future of Food Security

Big picture trajectories on demand, supply and the effects of climate change

The Future of dining

The Future of Protein

The Future of Farming

The future of waste

The evolution of what we have been, are now, and will be dining on

 

The problems with traditional proteins and the alternatives available in supermarkets and restaurants.  

The advances and applications of urban farming

 

Ever wondered on the life cycle on a plastic bottle?  When we dispose of our waste, where is exactly is "away"?  Join the Future of Waste panel as we uncover the current situation of waste management and recycling, and solutions for Hong Kong and beyond industry experts.  The panel will be followed by an interactive battle of the straws, where the audience can weigh in plastic-free alternative preferences.

 

foodie Marketplace: Future Edition

Fancy taking home some futuristic foods or products that are good for you and the environment?  StartUps and companies will be offering some of the latest and intriguing products and services that allow us to embrace our future a little closer today.  This future edition of Foodie Marketplace will take place on both Friday and Saturday. 

 
 

LOCATION 

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17 Science Museum Rd,

Tsim Sha Tsui, 

Hong Kong

 
 

ENQUIRY and RSVP

Let us know if your business should be included in the Summit.

or

Beat the crowd and get on our waitlist for early bird tickets, going on-sale in mid-July.  

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