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?
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.
5/F, Champion Tower, 3 Garden Road, CENTRAL
(subject to change and will be updated periodically)
The BIG PICTURE
Diving into global trends in food demand and supply, the issues we face, and how we can cope and change our direction.
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.
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
11:15 - 11:30
Dining in 2020
Hunger for Growth: Unlocking Opportunities in Hong Kong Food & Beverage Retail
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?
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
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
1:15 - 2:00 pm
Adjourn for a healthy meal packed with organic ingredients and superfoods and prepared with minimal processing
Fireside Chats & Roundtables
2:00 - 6:00 pm
Smaller group deep-dives into key challenges and game-changers in:
To maintain sustainable seafood supply, we must first create a sustainable ocean environment. What are the challenges and triumph?
Bugs crawling to the supermarket shelves: The new world of insect-based consumer package goods
Eating organic food is no longer a novelty. What are the new frontiers of organic food and beverages?
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
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
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
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
6:00 - 7:30 pm
There's nothing better to bring us back to the present with some wine, bubbly and small bites.