Agenda for the 2019 Foods Future Summit held at the Asia Society Hong Kong, 11th & 12th October. The MC of this event will be Natasha D'Souza, an international technology and innovation strategist, journalist and presenter.
*Expect minor changes and amendments, as we are regularly adding to this agenda as details of our speakers and events are finalised
*Coffee, breakfast, lunch and future-friendly snacks are included in each day's ticket price
- Registration & Networking Breakfast -
Opening Primer: The Food Revolution
Presentation by Jon Gordon, Cross-Asset Strategist, WM Chief Investment Office at UBS
Panel 1: The Next Gamble
Find out what the investors and Venture Capitalists are placing their bets and funding on, and why these will be next big food-related innovations.
Dan Pathomvanich, CEO, NR Instant Produce Ltd
Manuel Gonzales, CEO, Global Riff
Manav Gupta, Founder & CEO, Brinc
Jon Gordon, Cross-Asset Strategist, WM Chief Investment Office, UBS
Moderated by Natasha D'Souza
Panel 2: Dining in 2030 - From SF to HK
Our signature panel of top restauranteurs sharing their thoughts and experiences on succeeding in the dining space, and the culinary intersections, influences and ingenuity shaping our food's future.
Tanya Holland, Executive Chef/Owner, Brown Sugar Kitchen (San Francisco)
Brandon Jew, Executive Chef/Owner, Mister Jiu’s (San Francisco)
Shane Osborn, Executive Chef/Owner, Arcane & Cornerstone (Hong Kong)
David Lai, Chef, Neighborhood
Moderated by Alicia Walker, Editor in Chief, Foodie
Panel 3: Spotlight on San Francisco - Unicorn Thinking
Meet some of the leading firms and personalities from the SF Bay Area, learn about the latest technologies and trends coming out of Silicon Valley and the Bay Area, and how they can impact the global food space.
Afternoon Focus I - Futureproofing Food
Are science laboratories the new farms? We'll bring you up to scratch on the global state of alternative protein and take you on a 360-degree examination of the impact and issues surrounding protein alternatives beyond the IPO-hype and headlines. We will also explore how technology is improving what we eat and adding new dimensions to our dishes.
Presentation: 2019 State of Play
Presentation by Elaine Siu from The Good Food Institute.
Panel 4: The New Protein Pioneers
A protein by any other name would still taste as good…be it plant-based, lab-grown or gas-fermented? Hear first hand from the groundbreaking companies leading the disruption of our protein production, palates and perceptions.
Carrie Chan, Founder, Avant Meats
Elaine Siu, Managing Director, The Good Food Institute
Celine Schiff-Deb, Senior Director Product Innovation, Calysta
Vince Lu, Co-Founder & CEO, Zhenmeat (Zhenrou)
Moderated by Saadia Usmani, Radio Television Hong Kong
Panel 5: Enlightened Edibles - Putting the “Super” in Food
Protein has been hogging the headlines but today’s research and technologies are also improving our ingredients in a myriad of other ways. Find out how the next generation of food products and ingredients are tackling nutritional and health challenges without compromising on taste and convenience.
Rickard Öste, CEO & Founder, Aventure and Oatly
Verleen Goh, Chief Food Fighter, Alchemy Foodtech
James Chang, Managing Director, Geb Impact Technology
Tommy Leung, Founder & CEO, HakkoBako
Moderated by Sonalie Figueiras, Founder Green Queen
Future Friday: The Next Alternative Meats Beyond Burgers
Introduction of brand new future-forward products and tasting from Green Monday’s David Yeung during afternoon break. Stay tuned for more information.
- Afternoon Break -
Afternoon Focus II - Dining Disruptions
Join us on a journey through the burgeoning space of new food technologies and innovations that are shaping the way we dine one byte at a time. Find out how data, AI, robotics and other newfangled technologies can change your menus, business and environmental impact.
Panel 6: The Next Byte
Is machine intelligence the new maître d? Practitioners and developers explore and evaluate how data and technology is reshaping our dining and hospitality experience.
Food’s Future Cocktails and Conversations hosted by Asia Society Hong Kong
* Tickets sold separately
This special event hosted by Asia Society Hong Kong will feature an intimate dialogue with 3 world-class chefs about their vision of our food’s future, complimented by canapés using an array of future-forward ingredients and fresh local produce, along with specially designed cocktail featuring the world’s first molecular whisky. Including a lucky draw of fine wines from California.
*Each session will be followed by a 30 minutes networking break.
- Registration & Networking Breakfast -
Session 1: How To Be The Next Big Food Disruptor
What does it take to be the next big thing in the food space? Find out how accelerators and incubators are nurturing the next generation of food disruptors and innovations.
Ilaria Chan, Group Advisor on Social Impact Investments, Grab
Dalal Alghawas, Food Technology Program Manager, Brinc
Susan Evans, Founder & CEO, Melee
Moderated by Natalie Lung, Program Manager, Food Technology Accelerator, Brinc
Session 2: Artificially Intelligent Food
Presentation 1: Prediction and Innovation, Meeting Consumer Preferences in the Age of Al
by Jason Cohen, Founder & CEO, Gastrograph
Presentation 2 - Understanding Consumer Health Profile and Intervening Their Food Preferences
by Amice Wong, Head of R&D, Founder, ReHealthier @BACHcode
Q&A led by Natasha D'Souza
- Lunch Break -
Lunch supplied by Beef & Liberty
Session 3: Blockchain In Our Food Chain
Move beyond the crypto frenzy and find out why and how blockchain applications in food supply and custody can address important food safety and security challenges.
Greg Wong, Director of Analytics, CoE Platform & Technology, SAP
Leo Chiu, Chief Technology Partner, Click Ventures
Terence Yeung, Chief Fintech Officer, TrustMe
Benjamin So, Founder, 178 Degrees
Moderated by Dale Foo, IT Specialist, Foodie
Session 4: Reducing our Carbon Foodprint Post-Plastic Straws
Ways restaurants and F&B businesses to reduce impact on the environment - latest efforts on the sustainable front in restaurants and the food industry.
Neil Tomes, Group Development Chef, The Greater China Restaurant Company
Heidi Spurrell, CEO, Food Made Good
Daniel Jongejan, APAC Project Director, PUR Projet
Moderated by Hannah Chung, HK Lead, muuse
Session 5: NamasTaste - The New Age of Conscious Consumers
Who are the flexitarians? Heard of sober-curiousity? How our increasing pursuit of wellness is reshaping the food and dining landscape.
Punam Chopra, CEO & Founder, Spice Box Organics
Michelle Lau, Founder and Principal Dietitian, Nutrilicious
Christian Mongendre, Founder, TREEHOUSE
Larry Tang, Managing Director, FAMA Group
Moderated by Rebecca Cairns, Chief Content Officer Compare Retreats