Sustainability Summit
Sustainability Summit
Building a Responsible and Resilient Future
Sustainability is more than just a buzzword it’s a shared responsibility that shapes how we grow as an industry and as a community. At FHA, we take this commitment seriously, driving conversations that challenge conventions and showcase how the food and hospitality sectors can make real, lasting changes.
Aligned with the UN Sustainable Development Goals, the Sustainability Summit gathers thought leaders, innovators, and changemakers to share ideas, partnerships, and success stories that drive lasting impact. From alternative proteins and regenerative agriculture to sustainable packaging, circular economy models, and low-carbon hospitality practices — each conversation focuses on turning intent into action.
It’s where inspiration meets implementation, and where the industry unites to explore how we can all do better for people, for business, and for the planet.
Please note that seminar attendance is exclusive to registered attendees. RSVP now to secure your spot in the seminars of your choice!
Seminar Agenda
Tue, 21 Apr
Sustainability in Action: Closing the loop in F&B and Hospitality Operations
This seminar panel discussion will explore sustainability in the Food & Beverage (F&B) and hospitality sectors through a practical, end-to-end lens. The conversation will begin with sustainable planning strategies such as menu redesign and responsible sourcing, followed by insights into food production supported by equipment innovation and energy-efficient technologies. The panel will also examine food waste management solutions, highlighting how food waste can be transformed into valuable resources through aerobic and anaerobic digestion processes. By connecting planning, production, and waste treatment, the discussion aims to explore how a closed-loop, zero-waste cycle can be achieved in a real-world F&B operations.
Moderator:
Cindy Soh
Dr Cindy Soh is a Manager with the Asian Culinary Institute (Nanyang Polytechnic), where she oversees academic programmes. Trained as a food scientist, she has a special interest in food chemistry and cereal-based food products. Cindy brings with her industry experience from both the F&B and food manufacturing sectors prior to joining the teaching profession. She is also keenly interested in sustainability, particularly in the area of menu redesign, where she advocates for approaches that support more sustainable food production processes within the F&B industry.
Cindy Soh
Dr Cindy Soh is a Manager with the Asian Culinary Institute (Nanyang Polytechnic), where she oversees academic programmes. Trained as a food scientist, she has a special interest in food chemistry and cereal-based food products. Cindy brings with her industry experience from both the F&B and food manufacturing sectors prior to joining the teaching profession. She is also keenly interested in sustainability, particularly in the area of menu redesign, where she advocates for approaches that support more sustainable food production processes within the F&B industry.
Speakers:
Calista Ong
Calista Ong is a lecturer/ chef at the Asian Culinary Instutite, CET of Nanyang Polytechnic (NYP). She teaches Culinary Arts practical and theory modules to adult learners, bringing her industry experience and knowledge to students in the field.
Calista is engaged in curriculum development and teaching of the module “Sustainable Food & Beverage Practices”. Her primary focus is to use her culinary industry experience and explore ways on how to reduce food waste through menu engineering, portion control, better inventory management, re-purposing of by-products in the F&B sector. She is a strong advocate on using local produce in support of local economies and reduced transport emissions.
Her experience in large-scale food production enables her to incorporate smart kitchen technologies into both
instruction and practice. Through the use of energy-efficient equipment and intelligent monitoring systems that track energy, temperature, and cooking time, she enhances operational efficiency while reducing electricity consumption. Her expertise in food processing also helps extend product shelf life, thereby minimising spoilage and reducing overall food waste.
Her dedication to teaching excellence and forwardthinking instructional approaches equips adult learners with the competencies and confidence to excel in a dynamic and sustainability-driven food and beverage industry
Calista Ong
Calista Ong is a lecturer/ chef at the Asian Culinary Instutite, CET of Nanyang Polytechnic (NYP). She teaches Culinary Arts practical and theory modules to adult learners, bringing her industry experience and knowledge to students in the field.
Calista is engaged in curriculum development and teaching of the module “Sustainable Food & Beverage Practices”. Her primary focus is to use her culinary industry experience and explore ways on how to reduce food waste through menu engineering, portion control, better inventory management, re-purposing of by-products in the F&B sector. She is a strong advocate on using local produce in support of local economies and reduced transport emissions.
Her experience in large-scale food production enables her to incorporate smart kitchen technologies into both
instruction and practice. Through the use of energy-efficient equipment and intelligent monitoring systems that track energy, temperature, and cooking time, she enhances operational efficiency while reducing electricity consumption. Her expertise in food processing also helps extend product shelf life, thereby minimising spoilage and reducing overall food waste.
Her dedication to teaching excellence and forwardthinking instructional approaches equips adult learners with the competencies and confidence to excel in a dynamic and sustainability-driven food and beverage industry.
Jin Wang Kwek
Dr Kwek Jin Wang is a senior lecturer at the School of Applied Science (SAS), Nanyang Polytechnic (NYP), having joined the institution in 2023. He teaches in the Diploma in Chemical & Pharmaceutical Technology programme, bringing his expertise and industry experience to students in the field.
Currently, Dr Kwek is engaged in research on anaerobic food waste digestion. His primary focus is to investigate innovative ways to convert food waste into animal feed, addressing both sustainability and waste management challenges. In addition to his research, Dr Kwek serves as the representative for the Alliance for Sustainability Innovation (ASI) at SAS, where he plays a key role in connecting industries and supporting their efforts to enhance processes and adopt sustainable technologies.
Before joining NYP, Dr Kwek held positions as a Scientist and subsequently as a Senior Specialist at the Institute of Sustainability for Chemicals, Energy and Environment (ISCE2), part of the Agency for Science, Technology and Research (A*STAR). In these roles, he managed a variety of industrial projects, collaborating with companies in the pharmaceutical, food and nutrition, and personal care sectors to improve their formulations and processes. He also contributed to several significant grant projects, including the Industry Alignment Fund – Pre-Positioning (IAF-PP), the Pharma Innovation Programme Singapore (PIPS), and the Low Carbon Energy Research Funding Initiative (LCER FI).
Jin Wang Kwek
Dr Kwek Jin Wang is a senior lecturer at the School of Applied Science (SAS), Nanyang Polytechnic (NYP), having joined the institution in 2023. He teaches in the Diploma in Chemical & Pharmaceutical Technology programme, bringing his expertise and industry experience to students in the field.
Currently, Dr Kwek is engaged in research on anaerobic food waste digestion. His primary focus is to investigate innovative ways to convert food waste into animal feed, addressing both sustainability and waste management challenges. In addition to his research, Dr Kwek serves as the representative for the Alliance for Sustainability Innovation (ASI) at SAS, where he plays a key role in connecting industries and supporting their efforts to enhance processes and adopt sustainable technologies.
Before joining NYP, Dr Kwek held positions as a Scientist and subsequently as a Senior Specialist at the Institute of Sustainability for Chemicals, Energy and Environment (ISCE2), part of the Agency for Science, Technology and Research (A*STAR). In these roles, he managed a variety of industrial projects, collaborating with companies in the pharmaceutical, food and nutrition, and personal care sectors to improve their formulations and processes. He also contributed to several significant grant projects, including the Industry Alignment Fund – Pre-Positioning (IAF-PP), the Pharma Innovation Programme Singapore (PIPS), and the Low Carbon Energy Research Funding Initiative (LCER FI).
Lindt Wong
Lindt is an accomplished lecturer with extensive experience in the higher education sector, specialising in hospitality management and operations.
As a leader in the Food & Beverage Sustainability curriculum, she is dedicated to advancing sustainability
practices within the hospitality & food industry. Lindt holds multiple prestigious certifications, including Certified Adult Continuing Education Trainer, WSET
Certified Educator, Certified Wine Specialist, French Wine Scholar, Specialty Coffee Barista and Whisky Ambassador accreditation.
Her commitment to educational excellence and innovative teaching methodologies empowers students to thrive in a rapidly evolving industry
Lindt Wong
Lindt is an accomplished lecturer with extensive experience in the higher education sector, specialising in hospitality management and operations.
As a leader in the Food & Beverage Sustainability curriculum, she is dedicated to advancing sustainability
practices within the hospitality & food industry. Lindt holds multiple prestigious certifications, including Certified Adult Continuing Education Trainer, WSET
Certified Educator, Certified Wine Specialist, French Wine Scholar, Specialty Coffee Barista and Whisky Ambassador accreditation.
Her commitment to educational excellence and innovative teaching methodologies empowers students to thrive in a rapidly evolving industry
Rethinking the Future Menu
In today’s F&B landscape, rethinking the menu is no longer a seasonal refresh. It is an ongoing strategic exercise. F&B leaders are balancing rising ingredient costs, tighter margins, sustainability pressures, and increasingly informed diners who expect transparency, creativity, and value in equal measure. Menus today must go beyond flavour. They need to be resource-efficient, commercially viable, and operationally practical, without compromising identity or guest appeal. This session brings together F&B leaders and operators who are actively reshaping their menus on the ground. Through candid, experience-led discussion, we explore how ingredient sourcing is being reconsidered, how whole-product utilisation and waste reduction are improving margins, how plant-forward thinking is influencing menu architecture, and how format innovation is redefining what a modern menu looks like.
Moderator:
Anna Lees
Anna Lees is a Food Consultant and the founder of Culinova Consulting, a platform dedicated to helping hospitality businesses design inclusive, health-forward, and environmentally responsible food strategies.
Formally trained in nutrition at Cornell University and Winchester University (UK), Anna combines scientific insight with hands-on culinary experience to bridge the gap between nutrition, sustainability, and hospitality operations. Her work focuses on developing plant-forward menus, reducing food waste, and aligning food concepts with evolving global expectations around climate, health, and social responsibility.
Over the past four years, she has advised hotels, restaurants, and corporate wellness programs across Southeast Asia, supporting successful plant-based menu launches that enhance both profitability and guest engagement. She has trained chefs across multiple cuisines and collaborated with hospitality leaders including Grand Hyatt The St. Regis. . Her work with Global Doctors Hospital in Mont Kiara further reflects her integration of sustainability with clinical nutrition and preventive health.
Anna is a frequent international speaker, having presented at Plant-Based Expo London, Singapore Vegan Festival, Malaysian Vegan Festival, Vegan Travel Summit, and The Conscious Festival. She has also delivered workshops for global organisations such as Facebook, Deutsche Bank, Siemens, Under Armour, FairPrice, Vitasoy, and Cognizant. Her insights have been featured in The Straits Times, Expat Living, and The Sun.
Through her consultancy and public speaking, Anna advocates for food systems that are environmentally responsible, commercially viable, and culturally relevant — helping shape a future of food that benefits both people and the planet.
Anna Lees
Anna Lees is a Food Consultant and the founder of Culinova Consulting, a platform dedicated to helping hospitality businesses design inclusive, health-forward, and environmentally responsible food strategies.
Formally trained in nutrition at Cornell University and Winchester University (UK), Anna combines scientific insight with hands-on culinary experience to bridge the gap between nutrition, sustainability, and hospitality operations. Her work focuses on developing plant-forward menus, reducing food waste, and aligning food concepts with evolving global expectations around climate, health, and social responsibility.
Over the past four years, she has advised hotels, restaurants, and corporate wellness programs across Southeast Asia, supporting successful plant-based menu launches that enhance both profitability and guest engagement. She has trained chefs across multiple cuisines and collaborated with hospitality leaders including Grand Hyatt The St. Regis. . Her work with Global Doctors Hospital in Mont Kiara further reflects her integration of sustainability with clinical nutrition and preventive health.
Anna is a frequent international speaker, having presented at Plant-Based Expo London, Singapore Vegan Festival, Malaysian Vegan Festival, Vegan Travel Summit, and The Conscious Festival. She has also delivered workshops for global organisations such as Facebook, Deutsche Bank, Siemens, Under Armour, FairPrice, Vitasoy, and Cognizant. Her insights have been featured in The Straits Times, Expat Living, and The Sun.
Through her consultancy and public speaking, Anna advocates for food systems that are environmentally responsible, commercially viable, and culturally relevant — helping shape a future of food that benefits both people and the planet.
Speakers:
Kazi Hassan
Starting September 2024, Kazi Hassan takes on the role as Director of Food, Beverage and Culinary Operations at Hilton Singapore Orchard, Hilton’s flagship and largest hotel in Asia Pacific. With over 20 years of international experience in MICHELIN- starred and award-winning kitchens across Qatar, Australia, Sri Lanka, Malaysia, and Singapore, Chef Kazi will lead the food and beverage, and culinary departments at the 1,080-room hotel. Chef Kazi’s global expertise is matched by his deep commitment in delivering exceptional guest experiences through his passion for food, sustainable dining initiatives and service excellence.
In 2023, Chef Kazi was honoured as Chef of the Year at HAPA® Malaysia, a testament to his culinary talent and dedication to his craft. Born in Bangladesh and raised in Australia, Chef Kazi identifies as a modern Australian chef, proudly embracing his Bangladeshi heritage with his penchant for spices and aromatic flavours. His culinary journey began in Melbourne, where he spent over seven years refining his craft in international hotels and being exposed to large banquet operations. He later expanded his culinary horizons as Chef de Cuisine at the MICHELIN-starred Market Restaurant by celebrity chef Jean-Georges in Doha. His career has also seen him in significant roles in Sydney, Kuala Lumpur, Singapore, and Colombo, where he successfully managed major renovations and introduced innovative dining concepts.
Since joining Hilton in 2014, Chef Kazi has held prominent positions within the company. He started out as Executive Sous Chef at Hilton Kuala Lumpur, leading a brigade of over 200 chefs and stewards across 10 food and beverage outlets. Thereafter, he continued his culinary journey in Southeast Asia and assumed his first Executive Chef role in Hilton Colombo Sri Lanka in 2015, where he successfully spearheaded the complete redesign of the hotel’s food and beverage offerings including six restaurants and bars. Chef Kazi also did a two-year stint in Singapore, and went back to Hilton Kuala Lumpur in 2020 as the Executive Chef and helped to raise the bar on food and beverage offerings and introduced sustainability initiatives at the landmark Hilton hotel in Malaysia.
In addition to his strategic appointments across five countries, Chef Kazi holds a Master of Philosophy in Food Studies from the University of Toulouse, France. Alongside his culinary expertise, Chef Kazi is deeply committed to mentor the next generation of chefs, with a passion for sharing his extensive knowledge and skills. He has consistently demonstrated his ability to nurture emerging talents and cultivate a culture of continuous learning within his teams
Kazi Hassan
Starting September 2024, Kazi Hassan takes on the role as Director of Food, Beverage and Culinary Operations at Hilton Singapore Orchard, Hilton’s flagship and largest hotel in Asia Pacific. With over 20 years of international experience in MICHELIN- starred and award-winning kitchens across Qatar, Australia, Sri Lanka, Malaysia, and Singapore, Chef Kazi will lead the food and beverage, and culinary departments at the 1,080-room hotel. Chef Kazi’s global expertise is matched by his deep commitment in delivering exceptional guest experiences through his passion for food, sustainable dining initiatives and service excellence.
In 2023, Chef Kazi was honoured as Chef of the Year at HAPA® Malaysia, a testament to his culinary talent and dedication to his craft. Born in Bangladesh and raised in Australia, Chef Kazi identifies as a modern Australian chef, proudly embracing his Bangladeshi heritage with his penchant for spices and aromatic flavours. His culinary journey began in Melbourne, where he spent over seven years refining his craft in international hotels and being exposed to large banquet operations. He later expanded his culinary horizons as Chef de Cuisine at the MICHELIN-starred Market Restaurant by celebrity chef Jean-Georges in Doha. His career has also seen him in significant roles in Sydney, Kuala Lumpur, Singapore, and Colombo, where he successfully managed major renovations and introduced innovative dining concepts.
Since joining Hilton in 2014, Chef Kazi has held prominent positions within the company. He started out as Executive Sous Chef at Hilton Kuala Lumpur, leading a brigade of over 200 chefs and stewards across 10 food and beverage outlets. Thereafter, he continued his culinary journey in Southeast Asia and assumed his first Executive Chef role in Hilton Colombo Sri Lanka in 2015, where he successfully spearheaded the complete redesign of the hotel’s food and beverage offerings including six restaurants and bars. Chef Kazi also did a two-year stint in Singapore, and went back to Hilton Kuala Lumpur in 2020 as the Executive Chef and helped to raise the bar on food and beverage offerings and introduced sustainability initiatives at the landmark Hilton hotel in Malaysia.
In addition to his strategic appointments across five countries, Chef Kazi holds a Master of Philosophy in Food Studies from the University of Toulouse, France. Alongside his culinary expertise, Chef Kazi is deeply committed to mentor the next generation of chefs, with a passion for sharing his extensive knowledge and skills. He has consistently demonstrated his ability to nurture emerging talents and cultivate a culture of continuous learning within his teams
Lionel Leong
Lionel Leong is a strategic executive leader with over 20 years of experience in business transformation, fiscal strategy, and large-scale operations. As the Operations Director for Sodexo Singapore and a key member of the Country Leadership Team, Lionel provides management oversight across the organization’s entire business
portfolio. His leadership ensures the optimal functioning and strategic growth of operations ranging from specialized manufacturing hubs to high-stakes corporate headquarters.
Academically trained in finance, Lionel’s career is defined by his ability to translate complex financial data into tangible business outcomes. Since joining Sodexo eight years ago, he has held six critical roles, navigating from managing account finance at the cluster level to leading regional projects, mobilizations, and full P&L oversight. This rapid ascent to the directorate level has equipped him with a deep, 360-degree understanding of the business, enabling him to provide high-level guidance to operations managers and drive enterprise-wide stability.
Industry Vision and Executive Spotlight
Lionel is a vocal advocate for the evolution of Facilities Management (FM) and food services in the post-pandemic era. He is particularly passionate about:
- The Future of Work: Designing “Return to Office” strategies that focus on employee engagement, camaraderie, and the “formula” of using food to enhance the office experience.
- Human-Centric Service: While acknowledging the rise of robotics and automation, Lionel remains a firm believer in the “human touch,” emphasizing that a warm smile and personal connection are irreplaceable in the service industry.
- The “Everyday” Impact: Aligning with Sodexo’s mission, “It All Starts with The Everyday,” he focuses on the small, often overlooked touches. From a perfectly adjusted AC to a welcoming reception, that improve an individual’s daily life.
Leadership Philosophy and Impact
Lionel’s executive approach is rooted in Knowledge, Respect, Empathy, and Gratitude. He champions a culture of “vulnerable leadership,” believing that transparency and accountability at the senior level are essential for fostering personal and organizational growth. He is deeply committed to human capital development,
viewing the organization’s investment in its people as a critical driver for both social impact and business success.
Social Impact & Personal Interests
A purpose-driven operations leader, Lionel believes that strong businesses must create value beyond the P&L. He actively champions community engagement initiatives within Sodexo.
Outside of his professional responsibilities, Lionel is passionate about food, hospitality, and the craft of creating memorable experiences. An avid photographer and enthusiastic host, he finds balance in curating moments—whether through a thoughtfully prepared meal, a well-executed event, or a captured frame behind the lens.
Lionel operates by a simple guiding principle: “Build people. Build standards. Results will follow.”
A reflection of his belief that sustainable performance is achieved through strong teams, disciplined execution, and a relentless commitment to excellence.
Lionel Leong
Lionel Leong is a strategic executive leader with over 20 years of experience in business transformation, fiscal strategy, and large-scale operations. As the Operations Director for Sodexo Singapore and a key member of the Country Leadership Team, Lionel provides management oversight across the organization’s entire business
portfolio. His leadership ensures the optimal functioning and strategic growth of operations ranging from specialized manufacturing hubs to high-stakes corporate headquarters.
Academically trained in finance, Lionel’s career is defined by his ability to translate complex financial data into tangible business outcomes. Since joining Sodexo eight years ago, he has held six critical roles, navigating from managing account finance at the cluster level to leading regional projects, mobilizations, and full P&L oversight. This rapid ascent to the directorate level has equipped him with a deep, 360-degree understanding of the business, enabling him to provide high-level guidance to operations managers and drive enterprise-wide stability.
Industry Vision and Executive Spotlight
Lionel is a vocal advocate for the evolution of Facilities Management (FM) and food services in the post-pandemic era. He is particularly passionate about:
- The Future of Work: Designing “Return to Office” strategies that focus on employee engagement, camaraderie, and the “formula” of using food to enhance the office experience.
- Human-Centric Service: While acknowledging the rise of robotics and automation, Lionel remains a firm believer in the “human touch,” emphasizing that a warm smile and personal connection are irreplaceable in the service industry.
- The “Everyday” Impact: Aligning with Sodexo’s mission, “It All Starts with The Everyday,” he focuses on the small, often overlooked touches. From a perfectly adjusted AC to a welcoming reception, that improve an individual’s daily life.
Leadership Philosophy and Impact
Lionel’s executive approach is rooted in Knowledge, Respect, Empathy, and Gratitude. He champions a culture of “vulnerable leadership,” believing that transparency and accountability at the senior level are essential for fostering personal and organizational growth. He is deeply committed to human capital development,
viewing the organization’s investment in its people as a critical driver for both social impact and business success.
Social Impact & Personal Interests
A purpose-driven operations leader, Lionel believes that strong businesses must create value beyond the P&L. He actively champions community engagement initiatives within Sodexo.
Outside of his professional responsibilities, Lionel is passionate about food, hospitality, and the craft of creating memorable experiences. An avid photographer and enthusiastic host, he finds balance in curating moments—whether through a thoughtfully prepared meal, a well-executed event, or a captured frame behind the lens.
Lionel operates by a simple guiding principle: “Build people. Build standards. Results will follow.”
A reflection of his belief that sustainable performance is achieved through strong teams, disciplined execution, and a relentless commitment to excellence.
Shane Giles
A career culinarian starting in the industry in Brisbane, Australia in 1985. Shane worked in Chef Hatted restaurants in Brisbane such as Chevaliers, Faces & LA 454 before entering int hotel chains like Beaufort Heritage & Sheraton. Shane moved abroad to Penang in 1992 and now has over 32 years experience in Asia. He has held various F&B senior leadership rolesin IHG corporate officesin Asia Pacific & Middle East for over 15 years before opening Blue Salt consultancy in late 2017. Shane and team has successfully developed and launched over 100 restaurant & bar venues over the past 8 years including several Michelin recognized brands.
Shane has more than 40 years industry experience which he uses to guide his associates, clients and projects.
We are a dynamic team of restaurateurs and hoteliers with several decades of combined regional and international experience. We specialize in providing tailored hospitality consultation services for restaurants, bars, hotels and resorts as well as for institutions and organizations. Our work further encompasses market research and feasibility studies designed to underpin master planning of all operations. We emphasize building comprehensive client relationships with aim of ensuring long-term success. Our backgrounds in working free-standing award-winning restaurants and global hotel chains have amply prepared us for restaurant & bar consultancy.
Shane Giles
A career culinarian starting in the industry in Brisbane, Australia in 1985. Shane worked in Chef Hatted restaurants in Brisbane such as Chevaliers, Faces & LA 454 before entering int hotel chains like Beaufort Heritage & Sheraton. Shane moved abroad to Penang in 1992 and now has over 32 years experience in Asia. He has held various F&B senior leadership rolesin IHG corporate officesin Asia Pacific & Middle East for over 15 years before opening Blue Salt consultancy in late 2017. Shane and team has successfully developed and launched over 100 restaurant & bar venues over the past 8 years including several Michelin recognized brands.
Shane has more than 40 years industry experience which he uses to guide his associates, clients and projects.
We are a dynamic team of restaurateurs and hoteliers with several decades of combined regional and international experience. We specialize in providing tailored hospitality consultation services for restaurants, bars, hotels and resorts as well as for institutions and organizations. Our work further encompasses market research and feasibility studies designed to underpin master planning of all operations. We emphasize building comprehensive client relationships with aim of ensuring long-term success. Our backgrounds in working free-standing award-winning restaurants and global hotel chains have amply prepared us for restaurant & bar consultancy.
Lunch Break
The Future of Dairy Production in Asia
Dairy production across Asia is undergoing rapid transformation as health priorities, sustainability targets, and protein consumption patterns continue to shift. From lactose-free and digestibility-focused innovations to functional nutrition and more resource-efficient production models, the dairy sector is redefining how it creates value for both consumer and foodservice markets.
This forward-looking panel brings together industry and nutrition experts to examine how producers and partners are advancing processing, formulation, and supply chain practices to meet evolving needs. The discussion will highlight practical innovations, market trends, and sustainability progress shaping the next generation of dairy solutions in Asia.
Moderator:
Craig Houliston
Craig Houliston is a Regional Executive Director at NielsenIQ, who leads Asia Pacific Above Market Consulting and Insights. Craig has been at NielsenIQ for 18 years and has worked in the UK, China and Singapore. Craig drives regional thought leadership and bringing breakthrough consumer and retail insights to the industry. In 2024, he has presented at events such as The Asia Growth Forum, IMA Asia Management Forum, Food & Grocery Australia, Food & Grocery New Zealand and had interviews with The Straits Times, CNA and Money FM. Furthermore, he has a passion for Diversity, Equity and Inclusion and is a Fellow of the National Volunteering and Philanthropy Centre’s Company of Good Fellowship. In 2024 he led NielsenIQ to be awarded NVPC’s highest accolade, the Champion of Good recognition. Craig has a Management degree from Aston University and, in 2022, completed the Oxford University Artificial Intelligence Program.
Craig Houliston
Speakers:
Kevin Deegan
Dr. Kevin Deegan is Vice President of Innovation and Insight at Valio, Finland’s largest food company and food exporter. He is also Professor of Practice in Marketing at the Hanken School of Economics in Helsinki, where he brings industry perspectives into academic dialogue. Kevin holds degrees in Food Science and Technology from University College Cork and a PhD in Sensory Science from the University of Helsinki. His career spans science, consumer insight, and strategic innovation. At Valio, and previously as part of another major Finnish food company’s executive board, he has led key consumer insight initiatives shaping company-wide decision‑-making.
Kevin Deegan
Dr. Kevin Deegan is Vice President of Innovation and Insight at Valio, Finland’s largest food company and food exporter. He is also Professor of Practice in Marketing at the Hanken School of Economics in Helsinki, where he brings industry perspectives into academic dialogue. Kevin holds degrees in Food Science and Technology from University College Cork and a PhD in Sensory Science from the University of Helsinki. His career spans science, consumer insight, and strategic innovation. At Valio, and previously as part of another major Finnish food company’s executive board, he has led key consumer insight initiatives shaping company-wide decision‑-making.
Verena Tan
Dr. Verena Tan is a qualified dietitian, Associate Professor and the Programme Leader for the BSc (Honours) in Dietetics and Nutrition at the Singapore Institute of Technology. She started her career as a clinical dietitian. After completing her Ph.D. at the Yong Loo Lin School of Medicine, NUS, she pursued roles in research and development at the Singapore Institute of Clinical Sciences (SICS), A*STAR, Abbott Nutrition Asia-Pacific R&D and FrieslandCampina Development Centre.
Dr. Tan has a keen interest in applied nutrition research and has been awarded numerous grants for her pioneering nutrition research work in Singapore, in the areas of elderly nutrition and novel Asian dietary pattern. She has received many research grants funded by Prima Group, MOE, NAMIC, NUHS, and SIT. Most recently, Verena secured over $7 million from A*STAR and National Medical Research Council to lead the innovation of elder-friendly food solutions.
Verena Tan
Dr. Verena Tan is a qualified dietitian, Associate Professor and the Programme Leader for the BSc (Honours) in Dietetics and Nutrition at the Singapore Institute of Technology. She started her career as a clinical dietitian. After completing her Ph.D. at the Yong Loo Lin School of Medicine, NUS, she pursued roles in research and development at the Singapore Institute of Clinical Sciences (SICS), A*STAR, Abbott Nutrition Asia-Pacific R&D and FrieslandCampina Development Centre.
Dr. Tan has a keen interest in applied nutrition research and has been awarded numerous grants for her pioneering nutrition research work in Singapore, in the areas of elderly nutrition and novel Asian dietary pattern. She has received many research grants funded by Prima Group, MOE, NAMIC, NUHS, and SIT. Most recently, Verena secured over $7 million from A*STAR and National Medical Research Council to lead the innovation of elder-friendly food solutions.
The Sustainability Reset: What’s Driving Change in Global Hospitality?
This panel will examine the forces reshaping sustainability priorities in global hospitality today, from regulatory pressure and investor expectations to operational realities, guest demand, and technology adoption. Panellists will discuss how hotel groups are translating sustainability commitments into action across properties, supply chains, and guest experiences, and what hospitality leaders should prioritise over the next few years to drive meaningful, measurable impact.
Moderator:
Victoria Tanggono
Victoria is responsible for overseeing Greenview’s databases of Scope 1, 2, and 3 emission factors and conversion factors, ensuring robust and credible carbon accounting across client sustainability programs. In addition, she actively supports industry-wide initiatives within the hospitality sector, including the Furnished Accommodation Carbon Calculation Tool (FACCT), Hotel Carbon Measurement Initiative (HCMI) and Cornell Hotel Sustainability Benchmarking (CHSB) Index. Through this work, she contributes to greater comparability, and collective progress across hospitality. Her work also involves driving the evolution of Greenview Portal, transforming client needs and regulatory requirements into practical system enhancements that streamline ESG data collection, strengthen data quality, and deliver clearer, more actionable insights into environmental performance. Victoria holds a Bachelor of Science (Honours) with a Double Major in Environmental Earth Systems Science and Public Policy & Global Affairs from Nanyang Technological University (NTU Singapore).
Victoria Tanggono
Victoria is responsible for overseeing Greenview’s databases of Scope 1, 2, and 3 emission factors and conversion factors, ensuring robust and credible carbon accounting across client sustainability programs. In addition, she actively supports industry-wide initiatives within the hospitality sector, including the Furnished Accommodation Carbon Calculation Tool (FACCT), Hotel Carbon Measurement Initiative (HCMI) and Cornell Hotel Sustainability Benchmarking (CHSB) Index. Through this work, she contributes to greater comparability, and collective progress across hospitality. Her work also involves driving the evolution of Greenview Portal, transforming client needs and regulatory requirements into practical system enhancements that streamline ESG data collection, strengthen data quality, and deliver clearer, more actionable insights into environmental performance. Victoria holds a Bachelor of Science (Honours) with a Double Major in Environmental Earth Systems Science and Public Policy & Global Affairs from Nanyang Technological University (NTU Singapore).
Speakers:
Augustine Quek
Augustine Quek is currently the Director of Sustainability in Technical Services for the Millennium and Copthorne Group (M&C). He drives sustainability efforts, standards and reporting for all properties worldwide within M&C.
Before this he was manager and lead for development and growth at the Singapore Environmental Council (SEC) working on training, standards and certifications to improve environmental and social resilience for Singapore businesses and organizations. Certifications and green labelling products and services is the core competency. His work includes conducting training on basic sustainability concepts for management, workshops and seminars. He also plans, reviews and recommends strategies and frameworks on carbon management and ESG issues for companies.
Earlier, he was a senior fellow and manager at the National University of Singapore (NUS). He coordinated operational affairs in the $20 million NRF-CREATE research effort that examines coupled environmental problems with coupled solutions through modelling and test-bedding at different scales for cities. The programme circular pathways of decarbonisation, such as producing energy and fertilizers from food waste, gasification of biomass for high-value materials and energy security.
As an assistant professor at the University of Nottingham, Ningbo, he has taught degree courses in environmental and chemical engineering. His research in low-carbon and circular technologies, such as pyrolysis and hydrothermal conversion various solid wastes streams into useful materials. These include converting waste rubber tyres into adsorbents; horticultural wastes to biochars, and utilizing incineration bottom ash for land reclamation. In 2010, he won the World Future Foundation best thesis award.
He currently continues to pursue low-carbon, circular concepts in sustainable development from an environmental impacts’ perspective. He believes understanding the environmental impacts of the full life cycle of all human activities is necessary to achieve the Sustainable Development Goals (SDGs) by 2030.
Augustine Quek
Augustine Quek is currently the Director of Sustainability in Technical Services for the Millennium and Copthorne Group (M&C). He drives sustainability efforts, standards and reporting for all properties worldwide within M&C.
Before this he was manager and lead for development and growth at the Singapore Environmental Council (SEC) working on training, standards and certifications to improve environmental and social resilience for Singapore businesses and organizations. Certifications and green labelling products and services is the core competency. His work includes conducting training on basic sustainability concepts for management, workshops and seminars. He also plans, reviews and recommends strategies and frameworks on carbon management and ESG issues for companies.
Earlier, he was a senior fellow and manager at the National University of Singapore (NUS). He coordinated operational affairs in the $20 million NRF-CREATE research effort that examines coupled environmental problems with coupled solutions through modelling and test-bedding at different scales for cities. The programme circular pathways of decarbonisation, such as producing energy and fertilizers from food waste, gasification of biomass for high-value materials and energy security.
As an assistant professor at the University of Nottingham, Ningbo, he has taught degree courses in environmental and chemical engineering. His research in low-carbon and circular technologies, such as pyrolysis and hydrothermal conversion various solid wastes streams into useful materials. These include converting waste rubber tyres into adsorbents; horticultural wastes to biochars, and utilizing incineration bottom ash for land reclamation. In 2010, he won the World Future Foundation best thesis award.
He currently continues to pursue low-carbon, circular concepts in sustainable development from an environmental impacts’ perspective. He believes understanding the environmental impacts of the full life cycle of all human activities is necessary to achieve the Sustainable Development Goals (SDGs) by 2030.
Johnny Gao
Johnny Gao is Assistant Vice President, Sustainability, at The Ascott Limited (Ascott). In his role, he supports the Chief Financial and Sustainability Officer in managing and driving Ascott’s sustainability initiatives across its global portfolio of over 990 properties in 230 cities spanning more than 40 countries.
Johnny was instrumental in establishing the Corporate Sustainability team and launching Ascott’s sustainability framework, Ascott CARES, in 2022. His efforts have greatly contributed to Ascott achieving GSTC-Committed status and making significant progress towards its sustainability targets. Collaborating closely with Ascott’s country and corporate leaders, Johnny is passionate about developing practical solutions and driving positive outcomes.
An architect by training, Johnny has previously held roles in Strategic Planning and Innovation, bringing a forward-thinking approach to his current position.
Johnny Gao
Johnny Gao is Assistant Vice President, Sustainability, at The Ascott Limited (Ascott). In his role, he supports the Chief Financial and Sustainability Officer in managing and driving Ascott’s sustainability initiatives across its global portfolio of over 990 properties in 230 cities spanning more than 40 countries.
Johnny was instrumental in establishing the Corporate Sustainability team and launching Ascott’s sustainability framework, Ascott CARES, in 2022. His efforts have greatly contributed to Ascott achieving GSTC-Committed status and making significant progress towards its sustainability targets. Collaborating closely with Ascott’s country and corporate leaders, Johnny is passionate about developing practical solutions and driving positive outcomes.
An architect by training, Johnny has previously held roles in Strategic Planning and Innovation, bringing a forward-thinking approach to his current position.
Ricarda Schneider
As Director of Sustainability, Ricarda leads Marriott International’s sustainability charge in APEC, working closely with key stakeholders across all disciplines both in the region and with corporate headquarters. She is responsible for the rollout, implementation, activation of strategic sustainability plans and solutions, with a focus on achieving the short- and long-term sustainability goals of the company.
Ricarda Schneider
As Director of Sustainability, Ricarda leads Marriott International’s sustainability charge in APEC, working closely with key stakeholders across all disciplines both in the region and with corporate headquarters. She is responsible for the rollout, implementation, activation of strategic sustainability plans and solutions, with a focus on achieving the short- and long-term sustainability goals of the company.
Food Security Amidst the Climate Emergency
Globally, insufficient action is being taken to decarbonize and avoid severe climate impacts. Asian food systems and food security are significantly threatened. What adaptation strategies and future-ready innovations may governments and agrifood businesses take, to guard against the worst outcomes, and support sustainable development?
Moderator:
Luke Tay
Luke leads a Singapore-based, globally oriented foresight and strategy practice advancing future-readiness, sustainability, and innovation across the public, private, and people domains in food and urban systems. He is an acknowledged thought leader on emerging opportunities in food systems transformation, on corporate and national success strategies amid the “polycrisis”, and on leading with foresight.
Luke has authored book chapters on the future of Asian food security and on global water futures; developed scenarios on geopolitics, carbon markets, and sustainable development; and advised on strategies for food system transformation and startup and corporate innovation. Luke is a board member of the Association of Professional Futurists, and also a member of the World Futures Studies Federation, the Smart Cities Network, and the Economic Development Board Society.
Luke Tay
Luke leads a Singapore-based, globally oriented foresight and strategy practice advancing future-readiness, sustainability, and innovation across the public, private, and people domains in food and urban systems. He is an acknowledged thought leader on emerging opportunities in food systems transformation, on corporate and national success strategies amid the “polycrisis”, and on leading with foresight.
Luke has authored book chapters on the future of Asian food security and on global water futures; developed scenarios on geopolitics, carbon markets, and sustainable development; and advised on strategies for food system transformation and startup and corporate innovation. Luke is a board member of the Association of Professional Futurists, and also a member of the World Futures Studies Federation, the Smart Cities Network, and the Economic Development Board Society.
Speakers:
Jose Ma. Luis Montesclaros
Dr Jose Ma Luis Montesclaros is a full-time Research Fellow and Food Security Lead with the Centre of Non-Traditional Security Studies (NTS Centre), S. Rajaratnam School of International Studies (RSIS), Nanyang Technological University, Singapore, where he teaches on the political economy of development, and conducts policy analysis with dynamic models of food security and climate change. His Ph.D. in International Political Economy with RSIS, NTU, focused on “Institutions and Agricultural Transformation: A Study of Induced Innovation in the Philippine Rice Sector”. He is also First Inventor of the UrbanAgInvest tool (? NTU) tool, for assisting governments to draw investments into their high-tech farming sectors. Earlier, he obtained his Master’s in Public Policy with the Lee Kuan Yew School of Public Policy (LKYSPP), National University of Singapore as an ASEAN Scholar, and was one of school’s two “Leaders of Tomorrow” representatives at the 44th Saint Gallen Wings of Excellence Awards.
Jose Ma. Luis Montesclaros
Dr Jose Ma Luis Montesclaros is a full-time Research Fellow and Food Security Lead with the Centre of Non-Traditional Security Studies (NTS Centre), S. Rajaratnam School of International Studies (RSIS), Nanyang Technological University, Singapore, where he teaches on the political economy of development, and conducts policy analysis with dynamic models of food security and climate change. His Ph.D. in International Political Economy with RSIS, NTU, focused on “Institutions and Agricultural Transformation: A Study of Induced Innovation in the Philippine Rice Sector”. He is also First Inventor of the UrbanAgInvest tool (? NTU) tool, for assisting governments to draw investments into their high-tech farming sectors. Earlier, he obtained his Master’s in Public Policy with the Lee Kuan Yew School of Public Policy (LKYSPP), National University of Singapore as an ASEAN Scholar, and was one of school’s two “Leaders of Tomorrow” representatives at the 44th Saint Gallen Wings of Excellence Awards.
Megan Willis
Megan Willis is an environmental sustainability and social impact expert with more than 20 years’ experience leading sustainable sourcing within global agri-food value chains, with a particular focus on rural livelihoods. She was most recently a Global Head of Sustainable Sourcing (Livelihoods) for Unilever, and prior to that the APAC Sustainability Director for Cargill. She spent the early part of her career leading food security programming under USAID, with various global postings in APAC and sub-Saharan Africa. In her current capacity, she advises multinational corporations, private equity and venture capital firms, start-ups and NGOs on sustainability policy and strategies that mitigate risk, generate impact and create value. She holds her MBA from the Massachusetts Institute of Technology and an MA in International Relations from the Johns Hopkins School of Advanced International Studies.
Megan Willis
Megan Willis is an environmental sustainability and social impact expert with more than 20 years’ experience leading sustainable sourcing within global agri-food value chains, with a particular focus on rural livelihoods. She was most recently a Global Head of Sustainable Sourcing (Livelihoods) for Unilever, and prior to that the APAC Sustainability Director for Cargill. She spent the early part of her career leading food security programming under USAID, with various global postings in APAC and sub-Saharan Africa. In her current capacity, she advises multinational corporations, private equity and venture capital firms, start-ups and NGOs on sustainability policy and strategies that mitigate risk, generate impact and create value. She holds her MBA from the Massachusetts Institute of Technology and an MA in International Relations from the Johns Hopkins School of Advanced International Studies.
Vincent Wei
Vincent Wei is the co-founder and CEO of Archisen (www.archisen.com), a Singapore-based agritech company that designs, builds, and operates solutions to grow ultra-fresh, ultra-local produce in cities. In 2020, Archisen established Commonwealth Greens, a vertical farm in Singapore, and the vegetables are distributed under the Just Produce brand. In 2025, Archisen partnered with Johor Corporation to establish the largest vertical farm in Malaysia. Currently, he is working with Southern Catalyst, a subsidiary of MOF Malaysia, to develop a 200 acre agrifood cluster in the Johor-Singapore Special Economic Zone. Vincent has a degree in Mechanical Engineering from the National University of Singapore.
Vincent Wei
Vincent Wei is the co-founder and CEO of Archisen (www.archisen.com), a Singapore-based agritech company that designs, builds, and operates solutions to grow ultra-fresh, ultra-local produce in cities. In 2020, Archisen established Commonwealth Greens, a vertical farm in Singapore, and the vegetables are distributed under the Just Produce brand. In 2025, Archisen partnered with Johor Corporation to establish the largest vertical farm in Malaysia. Currently, he is working with Southern Catalyst, a subsidiary of MOF Malaysia, to develop a 200 acre agrifood cluster in the Johor-Singapore Special Economic Zone. Vincent has a degree in Mechanical Engineering from the National University of Singapore.
Sustainability in Action: Closing the loop in F&B and Hospitality Operations
Session Description
This seminar panel discussion will explore sustainability in the Food & Beverage (F&B) and hospitality sectors through a practical, end-to-end lens. The conversation will begin with sustainable planning strategies such as menu redesign and responsible sourcing, followed by insights into food production supported by equipment innovation and energy-efficient technologies. The panel will also examine food waste management solutions, highlighting how food waste can be transformed into valuable resources through aerobic and anaerobic digestion processes. By connecting planning, production, and waste treatment, the discussion aims to explore how a closed-loop, zero-waste cycle can be achieved in a real-world F&B operations.
Moderator:
Cindy Soh
Dr Cindy Soh is a Manager with the Asian Culinary Institute (Nanyang Polytechnic), where she oversees academic programmes. Trained as a food scientist, she has a special interest in food chemistry and cereal-based food products. Cindy brings with her industry experience from both the F&B and food manufacturing sectors prior to joining the teaching profession. She is also keenly interested in sustainability, particularly in the area of menu redesign, where she advocates for approaches that support more sustainable food production processes within the F&B industry.
Cindy Soh
Dr Cindy Soh is a Manager with the Asian Culinary Institute (Nanyang Polytechnic), where she oversees academic programmes. Trained as a food scientist, she has a special interest in food chemistry and cereal-based food products. Cindy brings with her industry experience from both the F&B and food manufacturing sectors prior to joining the teaching profession. She is also keenly interested in sustainability, particularly in the area of menu redesign, where she advocates for approaches that support more sustainable food production processes within the F&B industry.
Speakers:
Calista Ong
Calista Ong is a lecturer/ chef at the Asian Culinary Instutite, CET of Nanyang Polytechnic (NYP). She teaches Culinary Arts practical and theory modules to adult learners, bringing her industry experience and knowledge to students in the field.
Calista is engaged in curriculum development and teaching of the module “Sustainable Food & Beverage Practices”. Her primary focus is to use her culinary industry experience and explore ways on how to reduce food waste through menu engineering, portion control, better inventory management, re-purposing of by-products in the F&B sector. She is a strong advocate on using local produce in support of local economies and reduced transport emissions.
Her experience in large-scale food production enables her to incorporate smart kitchen technologies into both
instruction and practice. Through the use of energy-efficient equipment and intelligent monitoring systems that track energy, temperature, and cooking time, she enhances operational efficiency while reducing electricity consumption. Her expertise in food processing also helps extend product shelf life, thereby minimising spoilage and reducing overall food waste.
Her dedication to teaching excellence and forwardthinking instructional approaches equips adult learners with the competencies and confidence to excel in a dynamic and sustainability-driven food and beverage industry
Calista Ong
Calista Ong is a lecturer/ chef at the Asian Culinary Instutite, CET of Nanyang Polytechnic (NYP). She teaches Culinary Arts practical and theory modules to adult learners, bringing her industry experience and knowledge to students in the field.
Calista is engaged in curriculum development and teaching of the module “Sustainable Food & Beverage Practices”. Her primary focus is to use her culinary industry experience and explore ways on how to reduce food waste through menu engineering, portion control, better inventory management, re-purposing of by-products in the F&B sector. She is a strong advocate on using local produce in support of local economies and reduced transport emissions.
Her experience in large-scale food production enables her to incorporate smart kitchen technologies into both
instruction and practice. Through the use of energy-efficient equipment and intelligent monitoring systems that track energy, temperature, and cooking time, she enhances operational efficiency while reducing electricity consumption. Her expertise in food processing also helps extend product shelf life, thereby minimising spoilage and reducing overall food waste.
Her dedication to teaching excellence and forwardthinking instructional approaches equips adult learners with the competencies and confidence to excel in a dynamic and sustainability-driven food and beverage industry.
Jin Wang Kwek
Dr Kwek Jin Wang is a senior lecturer at the School of Applied Science (SAS), Nanyang Polytechnic (NYP), having joined the institution in 2023. He teaches in the Diploma in Chemical & Pharmaceutical Technology programme, bringing his expertise and industry experience to students in the field.
Currently, Dr Kwek is engaged in research on anaerobic food waste digestion. His primary focus is to investigate innovative ways to convert food waste into animal feed, addressing both sustainability and waste management challenges. In addition to his research, Dr Kwek serves as the representative for the Alliance for Sustainability Innovation (ASI) at SAS, where he plays a key role in connecting industries and supporting their efforts to enhance processes and adopt sustainable technologies.
Before joining NYP, Dr Kwek held positions as a Scientist and subsequently as a Senior Specialist at the Institute of Sustainability for Chemicals, Energy and Environment (ISCE2), part of the Agency for Science, Technology and Research (A*STAR). In these roles, he managed a variety of industrial projects, collaborating with companies in the pharmaceutical, food and nutrition, and personal care sectors to improve their formulations and processes. He also contributed to several significant grant projects, including the Industry Alignment Fund – Pre-Positioning (IAF-PP), the Pharma Innovation Programme Singapore (PIPS), and the Low Carbon Energy Research Funding Initiative (LCER FI).
Jin Wang Kwek
Dr Kwek Jin Wang is a senior lecturer at the School of Applied Science (SAS), Nanyang Polytechnic (NYP), having joined the institution in 2023. He teaches in the Diploma in Chemical & Pharmaceutical Technology programme, bringing his expertise and industry experience to students in the field.
Currently, Dr Kwek is engaged in research on anaerobic food waste digestion. His primary focus is to investigate innovative ways to convert food waste into animal feed, addressing both sustainability and waste management challenges. In addition to his research, Dr Kwek serves as the representative for the Alliance for Sustainability Innovation (ASI) at SAS, where he plays a key role in connecting industries and supporting their efforts to enhance processes and adopt sustainable technologies.
Before joining NYP, Dr Kwek held positions as a Scientist and subsequently as a Senior Specialist at the Institute of Sustainability for Chemicals, Energy and Environment (ISCE2), part of the Agency for Science, Technology and Research (A*STAR). In these roles, he managed a variety of industrial projects, collaborating with companies in the pharmaceutical, food and nutrition, and personal care sectors to improve their formulations and processes. He also contributed to several significant grant projects, including the Industry Alignment Fund – Pre-Positioning (IAF-PP), the Pharma Innovation Programme Singapore (PIPS), and the Low Carbon Energy Research Funding Initiative (LCER FI).
Lindt Wong
Lindt is an accomplished lecturer with extensive experience in the higher education sector, specialising in hospitality management and operations.
As a leader in the Food & Beverage Sustainability curriculum, she is dedicated to advancing sustainability
practices within the hospitality & food industry. Lindt holds multiple prestigious certifications, including Certified Adult Continuing Education Trainer, WSET
Certified Educator, Certified Wine Specialist, French Wine Scholar, Specialty Coffee Barista and Whisky Ambassador accreditation.
Her commitment to educational excellence and innovative teaching methodologies empowers students to thrive in a rapidly evolving industry
Lindt Wong
Lindt is an accomplished lecturer with extensive experience in the higher education sector, specialising in hospitality management and operations.
As a leader in the Food & Beverage Sustainability curriculum, she is dedicated to advancing sustainability
practices within the hospitality & food industry. Lindt holds multiple prestigious certifications, including Certified Adult Continuing Education Trainer, WSET
Certified Educator, Certified Wine Specialist, French Wine Scholar, Specialty Coffee Barista and Whisky Ambassador accreditation.
Her commitment to educational excellence and innovative teaching methodologies empowers students to thrive in a rapidly evolving industry
Rethinking the Future Menu
Session Description
In today’s F&B landscape, rethinking the menu is no longer a seasonal refresh. It is an ongoing strategic exercise. F&B leaders are balancing rising ingredient costs, tighter margins, sustainability pressures, and increasingly informed diners who expect transparency, creativity, and value in equal measure. Menus today must go beyond flavour. They need to be resource-efficient, commercially viable, and operationally practical, without compromising identity or guest appeal. This session brings together F&B leaders and operators who are actively reshaping their menus on the ground. Through candid, experience-led discussion, we explore how ingredient sourcing is being reconsidered, how whole-product utilisation and waste reduction are improving margins, how plant-forward thinking is influencing menu architecture, and how format innovation is redefining what a modern menu looks like.
Moderator:
Anna Lees
Anna Lees is a Food Consultant and the founder of Culinova Consulting, a platform dedicated to helping hospitality businesses design inclusive, health-forward, and environmentally responsible food strategies.
Formally trained in nutrition at Cornell University and Winchester University (UK), Anna combines scientific insight with hands-on culinary experience to bridge the gap between nutrition, sustainability, and hospitality operations. Her work focuses on developing plant-forward menus, reducing food waste, and aligning food concepts with evolving global expectations around climate, health, and social responsibility.
Over the past four years, she has advised hotels, restaurants, and corporate wellness programs across Southeast Asia, supporting successful plant-based menu launches that enhance both profitability and guest engagement. She has trained chefs across multiple cuisines and collaborated with hospitality leaders including Grand Hyatt The St. Regis. . Her work with Global Doctors Hospital in Mont Kiara further reflects her integration of sustainability with clinical nutrition and preventive health.
Anna is a frequent international speaker, having presented at Plant-Based Expo London, Singapore Vegan Festival, Malaysian Vegan Festival, Vegan Travel Summit, and The Conscious Festival. She has also delivered workshops for global organisations such as Facebook, Deutsche Bank, Siemens, Under Armour, FairPrice, Vitasoy, and Cognizant. Her insights have been featured in The Straits Times, Expat Living, and The Sun.
Through her consultancy and public speaking, Anna advocates for food systems that are environmentally responsible, commercially viable, and culturally relevant — helping shape a future of food that benefits both people and the planet.
Anna Lees
Anna Lees is a Food Consultant and the founder of Culinova Consulting, a platform dedicated to helping hospitality businesses design inclusive, health-forward, and environmentally responsible food strategies.
Formally trained in nutrition at Cornell University and Winchester University (UK), Anna combines scientific insight with hands-on culinary experience to bridge the gap between nutrition, sustainability, and hospitality operations. Her work focuses on developing plant-forward menus, reducing food waste, and aligning food concepts with evolving global expectations around climate, health, and social responsibility.
Over the past four years, she has advised hotels, restaurants, and corporate wellness programs across Southeast Asia, supporting successful plant-based menu launches that enhance both profitability and guest engagement. She has trained chefs across multiple cuisines and collaborated with hospitality leaders including Grand Hyatt The St. Regis. . Her work with Global Doctors Hospital in Mont Kiara further reflects her integration of sustainability with clinical nutrition and preventive health.
Anna is a frequent international speaker, having presented at Plant-Based Expo London, Singapore Vegan Festival, Malaysian Vegan Festival, Vegan Travel Summit, and The Conscious Festival. She has also delivered workshops for global organisations such as Facebook, Deutsche Bank, Siemens, Under Armour, FairPrice, Vitasoy, and Cognizant. Her insights have been featured in The Straits Times, Expat Living, and The Sun.
Through her consultancy and public speaking, Anna advocates for food systems that are environmentally responsible, commercially viable, and culturally relevant — helping shape a future of food that benefits both people and the planet.
Speakers:
Kazi Hassan
Starting September 2024, Kazi Hassan takes on the role as Director of Food, Beverage and Culinary Operations at Hilton Singapore Orchard, Hilton’s flagship and largest hotel in Asia Pacific. With over 20 years of international experience in MICHELIN- starred and award-winning kitchens across Qatar, Australia, Sri Lanka, Malaysia, and Singapore, Chef Kazi will lead the food and beverage, and culinary departments at the 1,080-room hotel. Chef Kazi’s global expertise is matched by his deep commitment in delivering exceptional guest experiences through his passion for food, sustainable dining initiatives and service excellence.
In 2023, Chef Kazi was honoured as Chef of the Year at HAPA® Malaysia, a testament to his culinary talent and dedication to his craft. Born in Bangladesh and raised in Australia, Chef Kazi identifies as a modern Australian chef, proudly embracing his Bangladeshi heritage with his penchant for spices and aromatic flavours. His culinary journey began in Melbourne, where he spent over seven years refining his craft in international hotels and being exposed to large banquet operations. He later expanded his culinary horizons as Chef de Cuisine at the MICHELIN-starred Market Restaurant by celebrity chef Jean-Georges in Doha. His career has also seen him in significant roles in Sydney, Kuala Lumpur, Singapore, and Colombo, where he successfully managed major renovations and introduced innovative dining concepts.
Since joining Hilton in 2014, Chef Kazi has held prominent positions within the company. He started out as Executive Sous Chef at Hilton Kuala Lumpur, leading a brigade of over 200 chefs and stewards across 10 food and beverage outlets. Thereafter, he continued his culinary journey in Southeast Asia and assumed his first Executive Chef role in Hilton Colombo Sri Lanka in 2015, where he successfully spearheaded the complete redesign of the hotel’s food and beverage offerings including six restaurants and bars. Chef Kazi also did a two-year stint in Singapore, and went back to Hilton Kuala Lumpur in 2020 as the Executive Chef and helped to raise the bar on food and beverage offerings and introduced sustainability initiatives at the landmark Hilton hotel in Malaysia.
In addition to his strategic appointments across five countries, Chef Kazi holds a Master of Philosophy in Food Studies from the University of Toulouse, France. Alongside his culinary expertise, Chef Kazi is deeply committed to mentor the next generation of chefs, with a passion for sharing his extensive knowledge and skills. He has consistently demonstrated his ability to nurture emerging talents and cultivate a culture of continuous learning within his teams
Kazi Hassan
Starting September 2024, Kazi Hassan takes on the role as Director of Food, Beverage and Culinary Operations at Hilton Singapore Orchard, Hilton’s flagship and largest hotel in Asia Pacific. With over 20 years of international experience in MICHELIN- starred and award-winning kitchens across Qatar, Australia, Sri Lanka, Malaysia, and Singapore, Chef Kazi will lead the food and beverage, and culinary departments at the 1,080-room hotel. Chef Kazi’s global expertise is matched by his deep commitment in delivering exceptional guest experiences through his passion for food, sustainable dining initiatives and service excellence.
In 2023, Chef Kazi was honoured as Chef of the Year at HAPA® Malaysia, a testament to his culinary talent and dedication to his craft. Born in Bangladesh and raised in Australia, Chef Kazi identifies as a modern Australian chef, proudly embracing his Bangladeshi heritage with his penchant for spices and aromatic flavours. His culinary journey began in Melbourne, where he spent over seven years refining his craft in international hotels and being exposed to large banquet operations. He later expanded his culinary horizons as Chef de Cuisine at the MICHELIN-starred Market Restaurant by celebrity chef Jean-Georges in Doha. His career has also seen him in significant roles in Sydney, Kuala Lumpur, Singapore, and Colombo, where he successfully managed major renovations and introduced innovative dining concepts.
Since joining Hilton in 2014, Chef Kazi has held prominent positions within the company. He started out as Executive Sous Chef at Hilton Kuala Lumpur, leading a brigade of over 200 chefs and stewards across 10 food and beverage outlets. Thereafter, he continued his culinary journey in Southeast Asia and assumed his first Executive Chef role in Hilton Colombo Sri Lanka in 2015, where he successfully spearheaded the complete redesign of the hotel’s food and beverage offerings including six restaurants and bars. Chef Kazi also did a two-year stint in Singapore, and went back to Hilton Kuala Lumpur in 2020 as the Executive Chef and helped to raise the bar on food and beverage offerings and introduced sustainability initiatives at the landmark Hilton hotel in Malaysia.
In addition to his strategic appointments across five countries, Chef Kazi holds a Master of Philosophy in Food Studies from the University of Toulouse, France. Alongside his culinary expertise, Chef Kazi is deeply committed to mentor the next generation of chefs, with a passion for sharing his extensive knowledge and skills. He has consistently demonstrated his ability to nurture emerging talents and cultivate a culture of continuous learning within his teams
Lionel Leong
Lionel Leong is a strategic executive leader with over 20 years of experience in business transformation, fiscal strategy, and large-scale operations. As the Operations Director for Sodexo Singapore and a key member of the Country Leadership Team, Lionel provides management oversight across the organization’s entire business
portfolio. His leadership ensures the optimal functioning and strategic growth of operations ranging from specialized manufacturing hubs to high-stakes corporate headquarters.
Academically trained in finance, Lionel’s career is defined by his ability to translate complex financial data into tangible business outcomes. Since joining Sodexo eight years ago, he has held six critical roles, navigating from managing account finance at the cluster level to leading regional projects, mobilizations, and full P&L oversight. This rapid ascent to the directorate level has equipped him with a deep, 360-degree understanding of the business, enabling him to provide high-level guidance to operations managers and drive enterprise-wide stability.
Industry Vision and Executive Spotlight
Lionel is a vocal advocate for the evolution of Facilities Management (FM) and food services in the post-pandemic era. He is particularly passionate about:
- The Future of Work: Designing “Return to Office” strategies that focus on employee engagement, camaraderie, and the “formula” of using food to enhance the office experience.
- Human-Centric Service: While acknowledging the rise of robotics and automation, Lionel remains a firm believer in the “human touch,” emphasizing that a warm smile and personal connection are irreplaceable in the service industry.
- The “Everyday” Impact: Aligning with Sodexo’s mission, “It All Starts with The Everyday,” he focuses on the small, often overlooked touches. From a perfectly adjusted AC to a welcoming reception, that improve an individual’s daily life.
Leadership Philosophy and Impact
Lionel’s executive approach is rooted in Knowledge, Respect, Empathy, and Gratitude. He champions a culture of “vulnerable leadership,” believing that transparency and accountability at the senior level are essential for fostering personal and organizational growth. He is deeply committed to human capital development,
viewing the organization’s investment in its people as a critical driver for both social impact and business success.
Social Impact & Personal Interests
A purpose-driven operations leader, Lionel believes that strong businesses must create value beyond the P&L. He actively champions community engagement initiatives within Sodexo.
Outside of his professional responsibilities, Lionel is passionate about food, hospitality, and the craft of creating memorable experiences. An avid photographer and enthusiastic host, he finds balance in curating moments—whether through a thoughtfully prepared meal, a well-executed event, or a captured frame behind the lens.
Lionel operates by a simple guiding principle: “Build people. Build standards. Results will follow.”
A reflection of his belief that sustainable performance is achieved through strong teams, disciplined execution, and a relentless commitment to excellence.
Lionel Leong
Lionel Leong is a strategic executive leader with over 20 years of experience in business transformation, fiscal strategy, and large-scale operations. As the Operations Director for Sodexo Singapore and a key member of the Country Leadership Team, Lionel provides management oversight across the organization’s entire business
portfolio. His leadership ensures the optimal functioning and strategic growth of operations ranging from specialized manufacturing hubs to high-stakes corporate headquarters.
Academically trained in finance, Lionel’s career is defined by his ability to translate complex financial data into tangible business outcomes. Since joining Sodexo eight years ago, he has held six critical roles, navigating from managing account finance at the cluster level to leading regional projects, mobilizations, and full P&L oversight. This rapid ascent to the directorate level has equipped him with a deep, 360-degree understanding of the business, enabling him to provide high-level guidance to operations managers and drive enterprise-wide stability.
Industry Vision and Executive Spotlight
Lionel is a vocal advocate for the evolution of Facilities Management (FM) and food services in the post-pandemic era. He is particularly passionate about:
- The Future of Work: Designing “Return to Office” strategies that focus on employee engagement, camaraderie, and the “formula” of using food to enhance the office experience.
- Human-Centric Service: While acknowledging the rise of robotics and automation, Lionel remains a firm believer in the “human touch,” emphasizing that a warm smile and personal connection are irreplaceable in the service industry.
- The “Everyday” Impact: Aligning with Sodexo’s mission, “It All Starts with The Everyday,” he focuses on the small, often overlooked touches. From a perfectly adjusted AC to a welcoming reception, that improve an individual’s daily life.
Leadership Philosophy and Impact
Lionel’s executive approach is rooted in Knowledge, Respect, Empathy, and Gratitude. He champions a culture of “vulnerable leadership,” believing that transparency and accountability at the senior level are essential for fostering personal and organizational growth. He is deeply committed to human capital development,
viewing the organization’s investment in its people as a critical driver for both social impact and business success.
Social Impact & Personal Interests
A purpose-driven operations leader, Lionel believes that strong businesses must create value beyond the P&L. He actively champions community engagement initiatives within Sodexo.
Outside of his professional responsibilities, Lionel is passionate about food, hospitality, and the craft of creating memorable experiences. An avid photographer and enthusiastic host, he finds balance in curating moments—whether through a thoughtfully prepared meal, a well-executed event, or a captured frame behind the lens.
Lionel operates by a simple guiding principle: “Build people. Build standards. Results will follow.”
A reflection of his belief that sustainable performance is achieved through strong teams, disciplined execution, and a relentless commitment to excellence.
Shane Giles
A career culinarian starting in the industry in Brisbane, Australia in 1985. Shane worked in Chef Hatted restaurants in Brisbane such as Chevaliers, Faces & LA 454 before entering int hotel chains like Beaufort Heritage & Sheraton. Shane moved abroad to Penang in 1992 and now has over 32 years experience in Asia. He has held various F&B senior leadership rolesin IHG corporate officesin Asia Pacific & Middle East for over 15 years before opening Blue Salt consultancy in late 2017. Shane and team has successfully developed and launched over 100 restaurant & bar venues over the past 8 years including several Michelin recognized brands.
Shane has more than 40 years industry experience which he uses to guide his associates, clients and projects.
We are a dynamic team of restaurateurs and hoteliers with several decades of combined regional and international experience. We specialize in providing tailored hospitality consultation services for restaurants, bars, hotels and resorts as well as for institutions and organizations. Our work further encompasses market research and feasibility studies designed to underpin master planning of all operations. We emphasize building comprehensive client relationships with aim of ensuring long-term success. Our backgrounds in working free-standing award-winning restaurants and global hotel chains have amply prepared us for restaurant & bar consultancy.
Shane Giles
A career culinarian starting in the industry in Brisbane, Australia in 1985. Shane worked in Chef Hatted restaurants in Brisbane such as Chevaliers, Faces & LA 454 before entering int hotel chains like Beaufort Heritage & Sheraton. Shane moved abroad to Penang in 1992 and now has over 32 years experience in Asia. He has held various F&B senior leadership rolesin IHG corporate officesin Asia Pacific & Middle East for over 15 years before opening Blue Salt consultancy in late 2017. Shane and team has successfully developed and launched over 100 restaurant & bar venues over the past 8 years including several Michelin recognized brands.
Shane has more than 40 years industry experience which he uses to guide his associates, clients and projects.
We are a dynamic team of restaurateurs and hoteliers with several decades of combined regional and international experience. We specialize in providing tailored hospitality consultation services for restaurants, bars, hotels and resorts as well as for institutions and organizations. Our work further encompasses market research and feasibility studies designed to underpin master planning of all operations. We emphasize building comprehensive client relationships with aim of ensuring long-term success. Our backgrounds in working free-standing award-winning restaurants and global hotel chains have amply prepared us for restaurant & bar consultancy.
Lunch Break
The Future of Dairy Production in Asia
Session Description
Dairy production across Asia is undergoing rapid transformation as health priorities, sustainability targets, and protein consumption patterns continue to shift. From lactose-free and digestibility-focused innovations to functional nutrition and more resource-efficient production models, the dairy sector is redefining how it creates value for both consumer and foodservice markets.
This forward-looking panel brings together industry and nutrition experts to examine how producers and partners are advancing processing, formulation, and supply chain practices to meet evolving needs. The discussion will highlight practical innovations, market trends, and sustainability progress shaping the next generation of dairy solutions in Asia.
Moderator:
Craig Houliston
Craig Houliston is a Regional Executive Director at NielsenIQ, who leads Asia Pacific Above Market Consulting and Insights. Craig has been at NielsenIQ for 18 years and has worked in the UK, China and Singapore. Craig drives regional thought leadership and bringing breakthrough consumer and retail insights to the industry. In 2024, he has presented at events such as The Asia Growth Forum, IMA Asia Management Forum, Food & Grocery Australia, Food & Grocery New Zealand and had interviews with The Straits Times, CNA and Money FM. Furthermore, he has a passion for Diversity, Equity and Inclusion and is a Fellow of the National Volunteering and Philanthropy Centre’s Company of Good Fellowship. In 2024 he led NielsenIQ to be awarded NVPC’s highest accolade, the Champion of Good recognition. Craig has a Management degree from Aston University and, in 2022, completed the Oxford University Artificial Intelligence Program.
Craig Houliston
Speakers:
Kevin Deegan
Dr. Kevin Deegan is Vice President of Innovation and Insight at Valio, Finland’s largest food company and food exporter. He is also Professor of Practice in Marketing at the Hanken School of Economics in Helsinki, where he brings industry perspectives into academic dialogue. Kevin holds degrees in Food Science and Technology from University College Cork and a PhD in Sensory Science from the University of Helsinki. His career spans science, consumer insight, and strategic innovation. At Valio, and previously as part of another major Finnish food company’s executive board, he has led key consumer insight initiatives shaping company-wide decision‑-making.
Kevin Deegan
Dr. Kevin Deegan is Vice President of Innovation and Insight at Valio, Finland’s largest food company and food exporter. He is also Professor of Practice in Marketing at the Hanken School of Economics in Helsinki, where he brings industry perspectives into academic dialogue. Kevin holds degrees in Food Science and Technology from University College Cork and a PhD in Sensory Science from the University of Helsinki. His career spans science, consumer insight, and strategic innovation. At Valio, and previously as part of another major Finnish food company’s executive board, he has led key consumer insight initiatives shaping company-wide decision‑-making.
Verena Tan
Dr. Verena Tan is a qualified dietitian, Associate Professor and the Programme Leader for the BSc (Honours) in Dietetics and Nutrition at the Singapore Institute of Technology. She started her career as a clinical dietitian. After completing her Ph.D. at the Yong Loo Lin School of Medicine, NUS, she pursued roles in research and development at the Singapore Institute of Clinical Sciences (SICS), A*STAR, Abbott Nutrition Asia-Pacific R&D and FrieslandCampina Development Centre.
Dr. Tan has a keen interest in applied nutrition research and has been awarded numerous grants for her pioneering nutrition research work in Singapore, in the areas of elderly nutrition and novel Asian dietary pattern. She has received many research grants funded by Prima Group, MOE, NAMIC, NUHS, and SIT. Most recently, Verena secured over $7 million from A*STAR and National Medical Research Council to lead the innovation of elder-friendly food solutions.
Verena Tan
Dr. Verena Tan is a qualified dietitian, Associate Professor and the Programme Leader for the BSc (Honours) in Dietetics and Nutrition at the Singapore Institute of Technology. She started her career as a clinical dietitian. After completing her Ph.D. at the Yong Loo Lin School of Medicine, NUS, she pursued roles in research and development at the Singapore Institute of Clinical Sciences (SICS), A*STAR, Abbott Nutrition Asia-Pacific R&D and FrieslandCampina Development Centre.
Dr. Tan has a keen interest in applied nutrition research and has been awarded numerous grants for her pioneering nutrition research work in Singapore, in the areas of elderly nutrition and novel Asian dietary pattern. She has received many research grants funded by Prima Group, MOE, NAMIC, NUHS, and SIT. Most recently, Verena secured over $7 million from A*STAR and National Medical Research Council to lead the innovation of elder-friendly food solutions.
The Sustainability Reset: What’s Driving Change in Global Hospitality?
Session Description
This panel will examine the forces reshaping sustainability priorities in global hospitality today, from regulatory pressure and investor expectations to operational realities, guest demand, and technology adoption. Panellists will discuss how hotel groups are translating sustainability commitments into action across properties, supply chains, and guest experiences, and what hospitality leaders should prioritise over the next few years to drive meaningful, measurable impact.
Moderator:
Victoria Tanggono
Victoria is responsible for overseeing Greenview’s databases of Scope 1, 2, and 3 emission factors and conversion factors, ensuring robust and credible carbon accounting across client sustainability programs. In addition, she actively supports industry-wide initiatives within the hospitality sector, including the Furnished Accommodation Carbon Calculation Tool (FACCT), Hotel Carbon Measurement Initiative (HCMI) and Cornell Hotel Sustainability Benchmarking (CHSB) Index. Through this work, she contributes to greater comparability, and collective progress across hospitality. Her work also involves driving the evolution of Greenview Portal, transforming client needs and regulatory requirements into practical system enhancements that streamline ESG data collection, strengthen data quality, and deliver clearer, more actionable insights into environmental performance. Victoria holds a Bachelor of Science (Honours) with a Double Major in Environmental Earth Systems Science and Public Policy & Global Affairs from Nanyang Technological University (NTU Singapore).
Victoria Tanggono
Victoria is responsible for overseeing Greenview’s databases of Scope 1, 2, and 3 emission factors and conversion factors, ensuring robust and credible carbon accounting across client sustainability programs. In addition, she actively supports industry-wide initiatives within the hospitality sector, including the Furnished Accommodation Carbon Calculation Tool (FACCT), Hotel Carbon Measurement Initiative (HCMI) and Cornell Hotel Sustainability Benchmarking (CHSB) Index. Through this work, she contributes to greater comparability, and collective progress across hospitality. Her work also involves driving the evolution of Greenview Portal, transforming client needs and regulatory requirements into practical system enhancements that streamline ESG data collection, strengthen data quality, and deliver clearer, more actionable insights into environmental performance. Victoria holds a Bachelor of Science (Honours) with a Double Major in Environmental Earth Systems Science and Public Policy & Global Affairs from Nanyang Technological University (NTU Singapore).
Speakers:
Augustine Quek
Augustine Quek is currently the Director of Sustainability in Technical Services for the Millennium and Copthorne Group (M&C). He drives sustainability efforts, standards and reporting for all properties worldwide within M&C.
Before this he was manager and lead for development and growth at the Singapore Environmental Council (SEC) working on training, standards and certifications to improve environmental and social resilience for Singapore businesses and organizations. Certifications and green labelling products and services is the core competency. His work includes conducting training on basic sustainability concepts for management, workshops and seminars. He also plans, reviews and recommends strategies and frameworks on carbon management and ESG issues for companies.
Earlier, he was a senior fellow and manager at the National University of Singapore (NUS). He coordinated operational affairs in the $20 million NRF-CREATE research effort that examines coupled environmental problems with coupled solutions through modelling and test-bedding at different scales for cities. The programme circular pathways of decarbonisation, such as producing energy and fertilizers from food waste, gasification of biomass for high-value materials and energy security.
As an assistant professor at the University of Nottingham, Ningbo, he has taught degree courses in environmental and chemical engineering. His research in low-carbon and circular technologies, such as pyrolysis and hydrothermal conversion various solid wastes streams into useful materials. These include converting waste rubber tyres into adsorbents; horticultural wastes to biochars, and utilizing incineration bottom ash for land reclamation. In 2010, he won the World Future Foundation best thesis award.
He currently continues to pursue low-carbon, circular concepts in sustainable development from an environmental impacts’ perspective. He believes understanding the environmental impacts of the full life cycle of all human activities is necessary to achieve the Sustainable Development Goals (SDGs) by 2030.
Augustine Quek
Augustine Quek is currently the Director of Sustainability in Technical Services for the Millennium and Copthorne Group (M&C). He drives sustainability efforts, standards and reporting for all properties worldwide within M&C.
Before this he was manager and lead for development and growth at the Singapore Environmental Council (SEC) working on training, standards and certifications to improve environmental and social resilience for Singapore businesses and organizations. Certifications and green labelling products and services is the core competency. His work includes conducting training on basic sustainability concepts for management, workshops and seminars. He also plans, reviews and recommends strategies and frameworks on carbon management and ESG issues for companies.
Earlier, he was a senior fellow and manager at the National University of Singapore (NUS). He coordinated operational affairs in the $20 million NRF-CREATE research effort that examines coupled environmental problems with coupled solutions through modelling and test-bedding at different scales for cities. The programme circular pathways of decarbonisation, such as producing energy and fertilizers from food waste, gasification of biomass for high-value materials and energy security.
As an assistant professor at the University of Nottingham, Ningbo, he has taught degree courses in environmental and chemical engineering. His research in low-carbon and circular technologies, such as pyrolysis and hydrothermal conversion various solid wastes streams into useful materials. These include converting waste rubber tyres into adsorbents; horticultural wastes to biochars, and utilizing incineration bottom ash for land reclamation. In 2010, he won the World Future Foundation best thesis award.
He currently continues to pursue low-carbon, circular concepts in sustainable development from an environmental impacts’ perspective. He believes understanding the environmental impacts of the full life cycle of all human activities is necessary to achieve the Sustainable Development Goals (SDGs) by 2030.
Johnny Gao
Johnny Gao is Assistant Vice President, Sustainability, at The Ascott Limited (Ascott). In his role, he supports the Chief Financial and Sustainability Officer in managing and driving Ascott’s sustainability initiatives across its global portfolio of over 990 properties in 230 cities spanning more than 40 countries.
Johnny was instrumental in establishing the Corporate Sustainability team and launching Ascott’s sustainability framework, Ascott CARES, in 2022. His efforts have greatly contributed to Ascott achieving GSTC-Committed status and making significant progress towards its sustainability targets. Collaborating closely with Ascott’s country and corporate leaders, Johnny is passionate about developing practical solutions and driving positive outcomes.
An architect by training, Johnny has previously held roles in Strategic Planning and Innovation, bringing a forward-thinking approach to his current position.
Johnny Gao
Johnny Gao is Assistant Vice President, Sustainability, at The Ascott Limited (Ascott). In his role, he supports the Chief Financial and Sustainability Officer in managing and driving Ascott’s sustainability initiatives across its global portfolio of over 990 properties in 230 cities spanning more than 40 countries.
Johnny was instrumental in establishing the Corporate Sustainability team and launching Ascott’s sustainability framework, Ascott CARES, in 2022. His efforts have greatly contributed to Ascott achieving GSTC-Committed status and making significant progress towards its sustainability targets. Collaborating closely with Ascott’s country and corporate leaders, Johnny is passionate about developing practical solutions and driving positive outcomes.
An architect by training, Johnny has previously held roles in Strategic Planning and Innovation, bringing a forward-thinking approach to his current position.
Ricarda Schneider
As Director of Sustainability, Ricarda leads Marriott International’s sustainability charge in APEC, working closely with key stakeholders across all disciplines both in the region and with corporate headquarters. She is responsible for the rollout, implementation, activation of strategic sustainability plans and solutions, with a focus on achieving the short- and long-term sustainability goals of the company.
Ricarda Schneider
As Director of Sustainability, Ricarda leads Marriott International’s sustainability charge in APEC, working closely with key stakeholders across all disciplines both in the region and with corporate headquarters. She is responsible for the rollout, implementation, activation of strategic sustainability plans and solutions, with a focus on achieving the short- and long-term sustainability goals of the company.
Food Security Amidst the Climate Emergency
Session Description
Globally, insufficient action is being taken to decarbonize and avoid severe climate impacts. Asian food systems and food security are significantly threatened. What adaptation strategies and future-ready innovations may governments and agrifood businesses take, to guard against the worst outcomes, and support sustainable development?
Moderator:
Luke Tay
Luke leads a Singapore-based, globally oriented foresight and strategy practice advancing future-readiness, sustainability, and innovation across the public, private, and people domains in food and urban systems. He is an acknowledged thought leader on emerging opportunities in food systems transformation, on corporate and national success strategies amid the “polycrisis”, and on leading with foresight.
Luke has authored book chapters on the future of Asian food security and on global water futures; developed scenarios on geopolitics, carbon markets, and sustainable development; and advised on strategies for food system transformation and startup and corporate innovation. Luke is a board member of the Association of Professional Futurists, and also a member of the World Futures Studies Federation, the Smart Cities Network, and the Economic Development Board Society.
Luke Tay
Luke leads a Singapore-based, globally oriented foresight and strategy practice advancing future-readiness, sustainability, and innovation across the public, private, and people domains in food and urban systems. He is an acknowledged thought leader on emerging opportunities in food systems transformation, on corporate and national success strategies amid the “polycrisis”, and on leading with foresight.
Luke has authored book chapters on the future of Asian food security and on global water futures; developed scenarios on geopolitics, carbon markets, and sustainable development; and advised on strategies for food system transformation and startup and corporate innovation. Luke is a board member of the Association of Professional Futurists, and also a member of the World Futures Studies Federation, the Smart Cities Network, and the Economic Development Board Society.
Speakers:
Jose Ma. Luis Montesclaros
Dr Jose Ma Luis Montesclaros is a full-time Research Fellow and Food Security Lead with the Centre of Non-Traditional Security Studies (NTS Centre), S. Rajaratnam School of International Studies (RSIS), Nanyang Technological University, Singapore, where he teaches on the political economy of development, and conducts policy analysis with dynamic models of food security and climate change. His Ph.D. in International Political Economy with RSIS, NTU, focused on “Institutions and Agricultural Transformation: A Study of Induced Innovation in the Philippine Rice Sector”. He is also First Inventor of the UrbanAgInvest tool (? NTU) tool, for assisting governments to draw investments into their high-tech farming sectors. Earlier, he obtained his Master’s in Public Policy with the Lee Kuan Yew School of Public Policy (LKYSPP), National University of Singapore as an ASEAN Scholar, and was one of school’s two “Leaders of Tomorrow” representatives at the 44th Saint Gallen Wings of Excellence Awards.
Jose Ma. Luis Montesclaros
Dr Jose Ma Luis Montesclaros is a full-time Research Fellow and Food Security Lead with the Centre of Non-Traditional Security Studies (NTS Centre), S. Rajaratnam School of International Studies (RSIS), Nanyang Technological University, Singapore, where he teaches on the political economy of development, and conducts policy analysis with dynamic models of food security and climate change. His Ph.D. in International Political Economy with RSIS, NTU, focused on “Institutions and Agricultural Transformation: A Study of Induced Innovation in the Philippine Rice Sector”. He is also First Inventor of the UrbanAgInvest tool (? NTU) tool, for assisting governments to draw investments into their high-tech farming sectors. Earlier, he obtained his Master’s in Public Policy with the Lee Kuan Yew School of Public Policy (LKYSPP), National University of Singapore as an ASEAN Scholar, and was one of school’s two “Leaders of Tomorrow” representatives at the 44th Saint Gallen Wings of Excellence Awards.
Megan Willis
Megan Willis is an environmental sustainability and social impact expert with more than 20 years’ experience leading sustainable sourcing within global agri-food value chains, with a particular focus on rural livelihoods. She was most recently a Global Head of Sustainable Sourcing (Livelihoods) for Unilever, and prior to that the APAC Sustainability Director for Cargill. She spent the early part of her career leading food security programming under USAID, with various global postings in APAC and sub-Saharan Africa. In her current capacity, she advises multinational corporations, private equity and venture capital firms, start-ups and NGOs on sustainability policy and strategies that mitigate risk, generate impact and create value. She holds her MBA from the Massachusetts Institute of Technology and an MA in International Relations from the Johns Hopkins School of Advanced International Studies.
Megan Willis
Megan Willis is an environmental sustainability and social impact expert with more than 20 years’ experience leading sustainable sourcing within global agri-food value chains, with a particular focus on rural livelihoods. She was most recently a Global Head of Sustainable Sourcing (Livelihoods) for Unilever, and prior to that the APAC Sustainability Director for Cargill. She spent the early part of her career leading food security programming under USAID, with various global postings in APAC and sub-Saharan Africa. In her current capacity, she advises multinational corporations, private equity and venture capital firms, start-ups and NGOs on sustainability policy and strategies that mitigate risk, generate impact and create value. She holds her MBA from the Massachusetts Institute of Technology and an MA in International Relations from the Johns Hopkins School of Advanced International Studies.
Vincent Wei
Vincent Wei is the co-founder and CEO of Archisen (www.archisen.com), a Singapore-based agritech company that designs, builds, and operates solutions to grow ultra-fresh, ultra-local produce in cities. In 2020, Archisen established Commonwealth Greens, a vertical farm in Singapore, and the vegetables are distributed under the Just Produce brand. In 2025, Archisen partnered with Johor Corporation to establish the largest vertical farm in Malaysia. Currently, he is working with Southern Catalyst, a subsidiary of MOF Malaysia, to develop a 200 acre agrifood cluster in the Johor-Singapore Special Economic Zone. Vincent has a degree in Mechanical Engineering from the National University of Singapore.
Vincent Wei
Vincent Wei is the co-founder and CEO of Archisen (www.archisen.com), a Singapore-based agritech company that designs, builds, and operates solutions to grow ultra-fresh, ultra-local produce in cities. In 2020, Archisen established Commonwealth Greens, a vertical farm in Singapore, and the vegetables are distributed under the Just Produce brand. In 2025, Archisen partnered with Johor Corporation to establish the largest vertical farm in Malaysia. Currently, he is working with Southern Catalyst, a subsidiary of MOF Malaysia, to develop a 200 acre agrifood cluster in the Johor-Singapore Special Economic Zone. Vincent has a degree in Mechanical Engineering from the National University of Singapore.
Wed, 22 Apr
Building Resilient and Regenerative Food Systems Opening Address
Speaker:
Santi Abakaz
Mr. Santi Abakaz is the CEO & Co-Founder of TASTEBUD LAB and Co-Founder of BIO BUDDY, Vice Chairman of process food and future food committee at board of trade of Thailand.
Widely recognized as a pioneer in Thailand’s Future Food movement. He plays a key role in bridging policy, research, and enterprise to accelerate sustainable food system transformation. Through his leadership at TASTEBUD LAB, a national future food ecosystem platform, and BIO BUDDY, Thailand’s first Future Food venture builder, he supports startups and corporates in scaling innovative, sustainable food solutions. He
also serves as Founder of the Future Food Network and a founding member of the Synthetic Biology Consortium of Thailand. Santi regularly contributes to national policy and cross-sector initiatives, a committee member for innovation evaluation and intellectual property registration, and has shared his insights on global stages such as APEC Forum, Future Food Leader Summit, and Agri-FoodTech Expo Asia.
Santi Abakaz
Mr. Santi Abakaz is the CEO & Co-Founder of TASTEBUD LAB and Co-Founder of BIO BUDDY, Vice Chairman of process food and future food committee at board of trade of Thailand.
Widely recognized as a pioneer in Thailand’s Future Food movement. He plays a key role in bridging policy, research, and enterprise to accelerate sustainable food system transformation. Through his leadership at TASTEBUD LAB, a national future food ecosystem platform, and BIO BUDDY, Thailand’s first Future Food venture builder, he supports startups and corporates in scaling innovative, sustainable food solutions. He
also serves as Founder of the Future Food Network and a founding member of the Synthetic Biology Consortium of Thailand. Santi regularly contributes to national policy and cross-sector initiatives, a committee member for innovation evaluation and intellectual property registration, and has shared his insights on global stages such as APEC Forum, Future Food Leader Summit, and Agri-FoodTech Expo Asia.
Building Asia’s Regenerative and Resilient Food System
As Asia looks ahead to 2030, the resilience and regeneration of its food systems will be critical to addressing climate pressures, supply chain volatility, and evolving nutrition needs. This panel brings together voices from academia, innovation, and industry to explore what a future-ready food system should look like, and how it can be built through collaboration, technology, and scalable solutions. Through regional case studies and practical insights, panellists will discuss the shifts required across the food and hospitality value chain, and the actions leaders must take today to drive meaningful, long-term impact across Asia.
Moderator:
Santi Abakaz
Mr. Santi Abakaz is the CEO & Co-Founder of TASTEBUD LAB and Co-Founder of BIO BUDDY, Vice Chairman of process food and future food committee at board of trade of Thailand.
Widely recognized as a pioneer in Thailand’s Future Food movement. He plays a key role in bridging policy, research, and enterprise to accelerate sustainable food system transformation. Through his leadership at TASTEBUD LAB, a national future food ecosystem platform, and BIO BUDDY, Thailand’s first Future Food venture builder, he supports startups and corporates in scaling innovative, sustainable food solutions. He
also serves as Founder of the Future Food Network and a founding member of the Synthetic Biology Consortium of Thailand. Santi regularly contributes to national policy and cross-sector initiatives, a committee member for innovation evaluation and intellectual property registration, and has shared his insights on global stages such as APEC Forum, Future Food Leader Summit, and Agri-FoodTech Expo Asia.
Santi Abakaz
Mr. Santi Abakaz is the CEO & Co-Founder of TASTEBUD LAB and Co-Founder of BIO BUDDY, Vice Chairman of process food and future food committee at board of trade of Thailand.
Widely recognized as a pioneer in Thailand’s Future Food movement. He plays a key role in bridging policy, research, and enterprise to accelerate sustainable food system transformation. Through his leadership at TASTEBUD LAB, a national future food ecosystem platform, and BIO BUDDY, Thailand’s first Future Food venture builder, he supports startups and corporates in scaling innovative, sustainable food solutions. He
also serves as Founder of the Future Food Network and a founding member of the Synthetic Biology Consortium of Thailand. Santi regularly contributes to national policy and cross-sector initiatives, a committee member for innovation evaluation and intellectual property registration, and has shared his insights on global stages such as APEC Forum, Future Food Leader Summit, and Agri-FoodTech Expo Asia.
Speakers:
Denis Tan
Denis is Director, Supply Chain Resilience and Contingency Management at the Singapore Food Agency. His team formulates strategies to strengthen food security and leads efforts to manage and mitigate risks. He joined SFA in 2021 and served in other public agencies prior.
Denis graduated from the National University of Singapore and holds a Master’s degree from Columbia University.
Denis Tan
Denis is Director, Supply Chain Resilience and Contingency Management at the Singapore Food Agency. His team formulates strategies to strengthen food security and leads efforts to manage and mitigate risks. He joined SFA in 2021 and served in other public agencies prior.
Denis graduated from the National University of Singapore and holds a Master’s degree from Columbia University.
John Friedman
John is the Asia Director of AgFunder, a global VC with roots in Agriculture, Biotech and Climate. With $300M AUM and a portfolio of over 100 companies spanning six continents, AgFunder invests in technologies that address key limiting factors for progress across the global food system and planetary health. In his role, John oversees investments, portfolio management, and ecosystem development for the firm’s operations across the Asia-Pacific region. Prior to joining AgFunder, John spent over a decade in investment banking in Southeast Asia, and is an angel investor in multiple ventures. Originally from Hawaii, John studied in the UK, and is a graduate of Cornell University.
John Friedman
John is the Asia Director of AgFunder, a global VC with roots in Agriculture, Biotech and Climate. With $300M AUM and a portfolio of over 100 companies spanning six continents, AgFunder invests in technologies that address key limiting factors for progress across the global food system and planetary health. In his role, John oversees investments, portfolio management, and ecosystem development for the firm’s operations across the Asia-Pacific region. Prior to joining AgFunder, John spent over a decade in investment banking in Southeast Asia, and is an angel investor in multiple ventures. Originally from Hawaii, John studied in the UK, and is a graduate of Cornell University.
Maggie Lee
Maggie Lee is currently Senior Director of Sustainability, ASEAN and South Pacific for Coca Cola. A food scientist by training, Maggie has been managing impact-driving systems in the Asia Pacific in the past 9 years at WWF, Verra, and the United Nations Environment Programme (UNEP). Prior to being dedicated to environmental sustainability, Maggie spent 10 years in research & development in the retail, food, and fast-moving consumer goods industries with moguls such as Aeon, Nestlé, and P&G. Maggie’s peer-reviewed and grey literature publications focus on plastics & circular economy, NGO-corporate relationships, sustainable commodity procurement, and ASEAN environmental governance.
Maggie Lee
Maggie Lee is currently Senior Director of Sustainability, ASEAN and South Pacific for Coca Cola. A food scientist by training, Maggie has been managing impact-driving systems in the Asia Pacific in the past 9 years at WWF, Verra, and the United Nations Environment Programme (UNEP). Prior to being dedicated to environmental sustainability, Maggie spent 10 years in research & development in the retail, food, and fast-moving consumer goods industries with moguls such as Aeon, Nestlé, and P&G. Maggie’s peer-reviewed and grey literature publications focus on plastics & circular economy, NGO-corporate relationships, sustainable commodity procurement, and ASEAN environmental governance.
It’s the Perfect Match: Discover EU Authenticity on Your Plate: European Quality Products (With Tasting)
This session will bring you a taste of authentic European products protected by geographical indications. Discover the value of geographical indications and understand how businesses can tap into the benefits of these quality schemes. Come and taste delicious European dishes prepared by our star chef in an interactive cooking show.
Break
Growth, Sustainability, and Partnership: The Pathway into Southwest China's Food & Beverage Market
As the global food industry redefines growth through the lens of sustainability, efficiency, and resilience, new pathways into complex markets such as China are becoming increasingly important. This session introduces how the China-Singapore (Chongqing) Food Partnership Program is enabling Singaporean food enterprises to scale into Southwestern China through a model that integrates market access, supply chain optimization, and collaborative innovation.
The session will explore three key pillars: a dynamic and rapidly evolving consumer market shaped by new consumption trends, an advanced logistics network that bridges Asia and Southwest China, and a robust food innovation ecosystem that supports scalable production, product development, and increases efficiency. Together, these pillars form the foundation of a more streamlined and sustainable approach to expansion.
Speaker:
Lanye Luo
Lanye Luo is the CEO of Xibushigu, a food industrial park and innovation platform in Southwest China that supports over 200 small and medium food enterprises in launching and revitalizing their businesses. She has co-founded several consumer brands across energy drinks, health foods, and craft beer.
Lanye serves as the Assistant Chairman of the Chongqing Food Industry Association and helps lead the China-Singapore (Chongqing) Food Partnership Program. This initiative focuses on creating more direct, efficient, and reliable pathways for international food companies, like those from Singapore, to enter and thrive in China’s dynamic consumer market through sustainable partnerships.
Lanye is committed to building a robust and collaborative growth framework for global partnerships in the food industry.
Lanye Luo
Lanye Luo is the CEO of Xibushigu, a food industrial park and innovation platform in Southwest China that supports over 200 small and medium food enterprises in launching and revitalizing their businesses. She has co-founded several consumer brands across energy drinks, health foods, and craft beer.
Lanye serves as the Assistant Chairman of the Chongqing Food Industry Association and helps lead the China-Singapore (Chongqing) Food Partnership Program. This initiative focuses on creating more direct, efficient, and reliable pathways for international food companies, like those from Singapore, to enter and thrive in China’s dynamic consumer market through sustainable partnerships.
Lanye is committed to building a robust and collaborative growth framework for global partnerships in the food industry.
Harnessing Generative AI for Sustainable Food Sourcing in Asia-Pacific
As food systems across the Asia-Pacific face growing pressures from climate change, supply chain disruptions, and rising sustainability expectations, Generative AI (GenAI) is emerging as a key enabler of transformation. This panel examines how GenAI is being applied across agri-food value chains to support more sustainable, resilient, and transparent food sourcing. Panelists will share practical use cases, including demand forecasting to reduce food loss, enhanced traceability and ESG reporting, climate-smart sourcing decisions, and data-driven inclusion of smallholder suppliers. The discussion will also address challenges such as data readiness, governance, and responsible AI adoption, offering actionable insights on how GenAI can be effectively deployed to strengthen food security and sustainable sourcing across diverse APAC ecosystems.
Moderator:
Matthew Tan
APEC Policy Partnership on Food Security
Professor Matthew Tan is a leading Food Security and Sustainability specialist with over 20 years of experience in the Agri-Food Tech sector. He focuses on advancing Agri-Tech 4.0 strategies to build resilient, efficient, and climate-smart food systems.
He represents Singapore’s private sector at APEC’s Policy Partnership on Food Security and chairs the APEC Expert Group for Sustainability, where he collaborates with governments and industry leaders to strengthen regional food security through innovation and technology.
Professor Tan has supported multiple governments in driving economic transformation through Agri-Tech 4.0, helping them achieve long-term food security goals. He specializes in carbon-neutral strategies, integrating AI into agri-tech projects, and aligning sustainability with measurable operational outcomes. His work includes reducing greenhouse gas emissions, minimizing environmental footprints, and building strategic partnerships across government, NGOs, and industry.
Matthew Tan
Professor Matthew Tan is a leading Food Security and Sustainability specialist with over 20 years of experience in the Agri-Food Tech sector. He focuses on advancing Agri-Tech 4.0 strategies to build resilient, efficient, and climate-smart food systems.
He represents Singapore’s private sector at APEC’s Policy Partnership on Food Security and chairs the APEC Expert Group for Sustainability, where he collaborates with governments and industry leaders to strengthen regional food security through innovation and technology.
Professor Tan has supported multiple governments in driving economic transformation through Agri-Tech 4.0, helping them achieve long-term food security goals. He specializes in carbon-neutral strategies, integrating AI into agri-tech projects, and aligning sustainability with measurable operational outcomes. His work includes reducing greenhouse gas emissions, minimizing environmental footprints, and building strategic partnerships across government, NGOs, and industry.
Speakers:
Harry Huo
Harry Huo is a venture builder, investor, and educator with over 30 years of experience in deep-tech ventures, capital markets, and strategic innovation. He previously co-founded and listed an e-learning company on the Malaysian Stock Exchange before selling it to a family office. As a venture builder working with an Indonesian family office, he has invested in ESG-related technologies including water treatment and nanosilver-based viral prevention during COVID-19.
Harry is the founder of Monotonic AI, which develops machine-learning applications for the fund management industry. He is also a columnist for The Edge on AI and investing.
He teaches venture creation in the National University of Singapore’s Master of Science in Venture Creation (MSVC) programme and previously co-led the NUS GRIP programme for deep-tech scientists. He has also served as Visiting Professor and Principal Consultant at City University of Hong Kong and has lectured at SMU and A*STAR’s Essential Programme.
In public service, he has served on several government committees — promoting internet businesses and fine-tuning cyberspace laws in the 1st National Internet Advisory Committee, as well as studying the impact of demographic changes in the Singapore 21 Committee.
A business graduate of Nanyang Technological University (Singapore), Harry was awarded the prestigious United States William Fulbright Scholarship (Foreign Fulbright Fellows) in 1999 to study electronic commerce at the McCallum Graduate School of Business, Bentley University, in Boston. He was also accepted into the MIT Executive Program on E-Commerce in 2001.
Harry Huo
Harry Huo is a venture builder, investor, and educator with over 30 years of experience in deep-tech ventures, capital markets, and strategic innovation. He previously co-founded and listed an e-learning company on the Malaysian Stock Exchange before selling it to a family office. As a venture builder working with an Indonesian family office, he has invested in ESG-related technologies including water treatment and nanosilver-based viral prevention during COVID-19.
Harry is the founder of Monotonic AI, which develops machine-learning applications for the fund management industry. He is also a columnist for The Edge on AI and investing.
He teaches venture creation in the National University of Singapore’s Master of Science in Venture Creation (MSVC) programme and previously co-led the NUS GRIP programme for deep-tech scientists. He has also served as Visiting Professor and Principal Consultant at City University of Hong Kong and has lectured at SMU and A*STAR’s Essential Programme.
In public service, he has served on several government committees — promoting internet businesses and fine-tuning cyberspace laws in the 1st National Internet Advisory Committee, as well as studying the impact of demographic changes in the Singapore 21 Committee.
A business graduate of Nanyang Technological University (Singapore), Harry was awarded the prestigious United States William Fulbright Scholarship (Foreign Fulbright Fellows) in 1999 to study electronic commerce at the McCallum Graduate School of Business, Bentley University, in Boston. He was also accepted into the MIT Executive Program on E-Commerce in 2001.
Kelvin Ng
Kelvin is a business professional with over 25 years’ experience working in
multinational blue-chip companies and world renowned think tanks. Kelvin has experience in key strategic management positions and has held various senior management roles in Yum! Brands (KFC, Pizza Hut and Taco Bell, SATS (Singapore Airlines Terminal Services), DHL, Hewlett Packard and Green Monday.
Kelvin is currently the Managing Partner at Green Bridge Partners and also serves as the Commercial and Innovation lead at Agri-food Futures. He is the business Advisor at Focus Insights and serves on the Asia Advisory Board of the MSC (Marine Stewardship Council). Kelvin also serves as an F&B and Commercial expert at Gourmet Pro and several institutions in Singapore
Kelvin Ng
Kelvin is a business professional with over 25 years’ experience working in
multinational blue-chip companies and world renowned think tanks. Kelvin has experience in key strategic management positions and has held various senior management roles in Yum! Brands (KFC, Pizza Hut and Taco Bell, SATS (Singapore Airlines Terminal Services), DHL, Hewlett Packard and Green Monday.
Kelvin is currently the Managing Partner at Green Bridge Partners and also serves as the Commercial and Innovation lead at Agri-food Futures. He is the business Advisor at Focus Insights and serves on the Asia Advisory Board of the MSC (Marine Stewardship Council). Kelvin also serves as an F&B and Commercial expert at Gourmet Pro and several institutions in Singapore
Hui Jie Lim
Hui Jie Lim is the Founder & CEO of VisionTech, a Generative AI company dedicated to making AI practical, scalable, and transformative for businesses and governments. With over 18 years of experience in technology and innovation, he has founded and successfully exited multiple companies — including listing a previous venture on the ASX with a valuation exceeding USD 230 million. Today, he leads the development of VisionTech’s AI Suite and champions the AI Success Blueprint — a proven framework that helps organisations adopt and scale AI with clarity and measurable outcomes. Believing Generative AI to be the next frontier of innovation, Hui Jie is committed to delivering solutions that are visionary yet grounded in real-world impact.
Hui Jie Lim
Hui Jie Lim is the Founder & CEO of VisionTech, a Generative AI company dedicated to making AI practical, scalable, and transformative for businesses and governments. With over 18 years of experience in technology and innovation, he has founded and successfully exited multiple companies — including listing a previous venture on the ASX with a valuation exceeding USD 230 million. Today, he leads the development of VisionTech’s AI Suite and champions the AI Success Blueprint — a proven framework that helps organisations adopt and scale AI with clarity and measurable outcomes. Believing Generative AI to be the next frontier of innovation, Hui Jie is committed to delivering solutions that are visionary yet grounded in real-world impact.
Next-Generation Aquaculture & Fish Farming
Aquaculture is becoming an increasingly important part of the global food system as the industry looks to meet rising seafood demand while reducing environmental impact. This session looks at how fish farming and aquaculture are evolving through innovation, technology, and improved production practices. Panellists will discuss opportunities and challenges around scalability, sustainability, and market adoption, as well as how aquaculture can better align with the needs of foodservice, hospitality, and broader food system goals.
Moderator:
Matthew Tan
APEC Policy Partnership on Food Security
Professor Matthew Tan is a leading Food Security and Sustainability specialist with over 20 years of experience in the Agri-Food Tech sector. He focuses on advancing Agri-Tech 4.0 strategies to build resilient, efficient, and climate-smart food systems.
He represents Singapore’s private sector at APEC’s Policy Partnership on Food Security and chairs the APEC Expert Group for Sustainability, where he collaborates with governments and industry leaders to strengthen regional food security through innovation and technology.
Professor Tan has supported multiple governments in driving economic transformation through Agri-Tech 4.0, helping them achieve long-term food security goals. He specializes in carbon-neutral strategies, integrating AI into agri-tech projects, and aligning sustainability with measurable operational outcomes. His work includes reducing greenhouse gas emissions, minimizing environmental footprints, and building strategic partnerships across government, NGOs, and industry.
Matthew Tan
Professor Matthew Tan is a leading Food Security and Sustainability specialist with over 20 years of experience in the Agri-Food Tech sector. He focuses on advancing Agri-Tech 4.0 strategies to build resilient, efficient, and climate-smart food systems.
He represents Singapore’s private sector at APEC’s Policy Partnership on Food Security and chairs the APEC Expert Group for Sustainability, where he collaborates with governments and industry leaders to strengthen regional food security through innovation and technology.
Professor Tan has supported multiple governments in driving economic transformation through Agri-Tech 4.0, helping them achieve long-term food security goals. He specializes in carbon-neutral strategies, integrating AI into agri-tech projects, and aligning sustainability with measurable operational outcomes. His work includes reducing greenhouse gas emissions, minimizing environmental footprints, and building strategic partnerships across government, NGOs, and industry.
Speakers:
Desmond Chow
Desmond Chow is the Founder and CEO of Singapore Crawfish, a sustainable aquaculture technology company focused on inland aquaculture farming, integrated multi-cropping systems, and scalable hatchery infrastructure. His work centers on transforming traditional monocrop farming into diversified food production ecosystems that increase farmer income, reduce environmental pressure, and support food security across Asia.
Desmond advocates for crawfish as a regenerative protein solution capable of improving rural livelihoods while reducing reliance on overfished marine resources.
Desmond Chow
Desmond Chow is the Founder and CEO of Singapore Crawfish, a sustainable aquaculture technology company focused on inland aquaculture farming, integrated multi-cropping systems, and scalable hatchery infrastructure. His work centers on transforming traditional monocrop farming into diversified food production ecosystems that increase farmer income, reduce environmental pressure, and support food security across Asia.
Desmond advocates for crawfish as a regenerative protein solution capable of improving rural livelihoods while reducing reliance on overfished marine resources.
Howard Tang
Dr. Howard Tang is an Assistant Professor at the Singapore Institute of Technology (SIT), where he leads the Agritech and Aquaculture Specialisation. His work focuses on applying engineering principles to the agriculture and aquaculture sector, with emphasis on system design, process optimisation, and the integration of AI, automation, and data-driven technologies to enhance productivity and sustainability.
Prior to academia, Dr. Tang spent over a decade in the agricultural technology industry across China and Southeast Asia. He is the co-founder and former Product Director of Smart Animal Husbandry Care Pte Ltd (SAHC), where he led the development of AI-driven and digital solutions for a wide range of stakeholders, including large-scale corporate farms, small and medium-sized farmers, financial institutions, and government agencies. His work focused on translating advanced technologies into practical, scalable products that address real-world challenges in the agriculture sector, particularly in improving operational efficiency and enabling data-driven decision-making.
Howard Tang
Dr. Howard Tang is an Assistant Professor at the Singapore Institute of Technology (SIT), where he leads the Agritech and Aquaculture Specialisation. His work focuses on applying engineering principles to the agriculture and aquaculture sector, with emphasis on system design, process optimisation, and the integration of AI, automation, and data-driven technologies to enhance productivity and sustainability.
Prior to academia, Dr. Tang spent over a decade in the agricultural technology industry across China and Southeast Asia. He is the co-founder and former Product Director of Smart Animal Husbandry Care Pte Ltd (SAHC), where he led the development of AI-driven and digital solutions for a wide range of stakeholders, including large-scale corporate farms, small and medium-sized farmers, financial institutions, and government agencies. His work focused on translating advanced technologies into practical, scalable products that address real-world challenges in the agriculture sector, particularly in improving operational efficiency and enabling data-driven decision-making.
Ng Sing Hng
Sing Hng serves as Chief Operating Officer of AquaShield Solutions, an NUS spin-off focused on innovative water quality technologies. His career spans Silicon Valley startup, public service, and multinational corporations, giving him a unique cross-sector perspective on scaling impactful solutions. He holds an MBA from the National University of Singapore and a Master’s in Engineering from MIT.
At AquaShield Solutions, Sing Hng is committed to tackling the triple global challenges of water pollution, climate change, and biodiversity collapse.
Ng Sing Hng
Sing Hng serves as Chief Operating Officer of AquaShield Solutions, an NUS spin-off focused on innovative water quality technologies. His career spans Silicon Valley startup, public service, and multinational corporations, giving him a unique cross-sector perspective on scaling impactful solutions. He holds an MBA from the National University of Singapore and a Master’s in Engineering from MIT.
At AquaShield Solutions, Sing Hng is committed to tackling the triple global challenges of water pollution, climate change, and biodiversity collapse.
The Next Frontiers of AgriFoodTech Innovation
Pressing on through the headwinds, patient capital and determined innovators are rolling out new waves and generations of agrifoodtech innovation. We will tour the horizon of promising new innovations. Will these hardy “green shoots” prove to be sustainable for people, planet, and investors?
Moderator:
Luke Tay
Luke leads a Singapore-based, globally oriented foresight and strategy practice advancing future-readiness, sustainability, and innovation across the public, private, and people domains in food and urban systems. He is an acknowledged thought leader on emerging opportunities in food systems transformation, on corporate and national success strategies amid the “polycrisis”, and on leading with foresight.
Luke has authored book chapters on the future of Asian food security and on global water futures; developed scenarios on geopolitics, carbon markets, and sustainable development; and advised on strategies for food system transformation and startup and corporate innovation. Luke is a board member of the Association of Professional Futurists, and also a member of the World Futures Studies Federation, the Smart Cities Network, and the Economic Development Board Society.
Luke Tay
Luke leads a Singapore-based, globally oriented foresight and strategy practice advancing future-readiness, sustainability, and innovation across the public, private, and people domains in food and urban systems. He is an acknowledged thought leader on emerging opportunities in food systems transformation, on corporate and national success strategies amid the “polycrisis”, and on leading with foresight.
Luke has authored book chapters on the future of Asian food security and on global water futures; developed scenarios on geopolitics, carbon markets, and sustainable development; and advised on strategies for food system transformation and startup and corporate innovation. Luke is a board member of the Association of Professional Futurists, and also a member of the World Futures Studies Federation, the Smart Cities Network, and the Economic Development Board Society.
Speakers:
Christopher Quek
Christopher Quek brings 28 years of dual perspective as a serial entrepreneur and a seasoned venture capitalist. As the Managing Director of TRIVE, a VC firm with US$50m in AUM, Christopher has been a pivotal figure in the Southeast Asian startup ecosystem. He has served on the boards of high-growth companies such as MVL (TADA), CompAsia, and Charge+, and has mentored over 2,000 startups on financial strategy and business scaling.
A third-generation family business operator, Christopher is currently spearheading a new era of venture building. He recently launched Spike Durian, utilizing advanced blast-freezing technology to scale the business toward a future IPO. By bridging the gap between deep financial expertise and “on-the-ground” entrepreneurship, Christopher provides unique insights into capital allocation for family offices and innovation strategies for founders.
Christopher Quek
Christopher Quek brings 28 years of dual perspective as a serial entrepreneur and a seasoned venture capitalist. As the Managing Director of TRIVE, a VC firm with US$50m in AUM, Christopher has been a pivotal figure in the Southeast Asian startup ecosystem. He has served on the boards of high-growth companies such as MVL (TADA), CompAsia, and Charge+, and has mentored over 2,000 startups on financial strategy and business scaling.
A third-generation family business operator, Christopher is currently spearheading a new era of venture building. He recently launched Spike Durian, utilizing advanced blast-freezing technology to scale the business toward a future IPO. By bridging the gap between deep financial expertise and “on-the-ground” entrepreneurship, Christopher provides unique insights into capital allocation for family offices and innovation strategies for founders.
Paul Teng
Professor Teng is Chair of Asia Biobusiness Pte. Ltd. and a Director in Terrasys Innovation Ventures. He advises several agtech startups (Tropic BioSciences UK, AgriG8 Singapore, Rize Singapore) and venture funds. He is also Visiting Senior Fellow at the Institute of Southeast Asian Studies (ISEAS – Yusof Ishak), and Senior Fellow at the Southeast Asian Regional Center for Graduate Study and Research in Agriculture (SEARCA). Previous roles were at the Worldfish Centre (Deputy Director-General), the International Rice Research Institute (Programme Leader), Monsanto Company (Asia-Pac VP), the National Institute of Education International Singapore (Dean and Managing Director) and U.S. universities (Minnesota, Hawaii). He is internationally recognized for food security, AGTECH, Agricultural Biotechnology applications, Agrifood systems digitalization and Smart/Precision farming. He has published over fifteen books and over two hundred technical papers. Paul obtained his B.Agric. Sc (Hons) and Ph.D. from Lincoln College, University of Canterbury, NZ. Paul has been recognized through multiple awards, including the Eriksson Prize from the Royal Swedish Academy of Science, and an Honorary D.Sc. from Murdoch University, Australia.
Paul Teng
Professor Teng is Chair of Asia Biobusiness Pte. Ltd. and a Director in Terrasys Innovation Ventures. He advises several agtech startups (Tropic BioSciences UK, AgriG8 Singapore, Rize Singapore) and venture funds. He is also Visiting Senior Fellow at the Institute of Southeast Asian Studies (ISEAS – Yusof Ishak), and Senior Fellow at the Southeast Asian Regional Center for Graduate Study and Research in Agriculture (SEARCA). Previous roles were at the Worldfish Centre (Deputy Director-General), the International Rice Research Institute (Programme Leader), Monsanto Company (Asia-Pac VP), the National Institute of Education International Singapore (Dean and Managing Director) and U.S. universities (Minnesota, Hawaii). He is internationally recognized for food security, AGTECH, Agricultural Biotechnology applications, Agrifood systems digitalization and Smart/Precision farming. He has published over fifteen books and over two hundred technical papers. Paul obtained his B.Agric. Sc (Hons) and Ph.D. from Lincoln College, University of Canterbury, NZ. Paul has been recognized through multiple awards, including the Eriksson Prize from the Royal Swedish Academy of Science, and an Honorary D.Sc. from Murdoch University, Australia.
Sann Carrière
Sann Carrière is a systems strategist and entrepreneur building the infrastructure for a circular economy. With over 15 years of leadership across Europe and Asia, she has launched and scaled ventures at the intersection of sustainability, technology, and materials innovation. She is a founder of NDara, the proof layer for AI: infrastructure that ensures every autonomous action can be checked against rules and backed by evidence. Responsible AI must prove what is true, what is allowed, and what actually happened each time it acts.
Dutch by origin and based in Singapore, with a foundation in Japanese sociotechnical research, Sann brings a rare combination of cross-cultural fluency, foresight, and a track record of executing bold ideas that shape future-fit systems.
She is the founder of Orobo, a Singapore-based platform delivering verifiable sustainability data and Digital Product Passports, and So Now, a long-running consultancy for circular business design, positioning her as a credible operator and thought leader in the emerging data layer of the circular economy.
Previously, Sann co-founded and exited Material Innovation Center (MIC), a foundation advancing the adoption of sustainable materials through globally distributed, locally adapted solutions. Her leadership helped commercialise bio-based materials such as ECOR and rewire value chains across construction, interiors, and manufacturing.
Sann Carrière
Sann Carrière is a systems strategist and entrepreneur building the infrastructure for a circular economy. With over 15 years of leadership across Europe and Asia, she has launched and scaled ventures at the intersection of sustainability, technology, and materials innovation. She is a founder of NDara, the proof layer for AI: infrastructure that ensures every autonomous action can be checked against rules and backed by evidence. Responsible AI must prove what is true, what is allowed, and what actually happened each time it acts.
Dutch by origin and based in Singapore, with a foundation in Japanese sociotechnical research, Sann brings a rare combination of cross-cultural fluency, foresight, and a track record of executing bold ideas that shape future-fit systems.
She is the founder of Orobo, a Singapore-based platform delivering verifiable sustainability data and Digital Product Passports, and So Now, a long-running consultancy for circular business design, positioning her as a credible operator and thought leader in the emerging data layer of the circular economy.
Previously, Sann co-founded and exited Material Innovation Center (MIC), a foundation advancing the adoption of sustainable materials through globally distributed, locally adapted solutions. Her leadership helped commercialise bio-based materials such as ECOR and rewire value chains across construction, interiors, and manufacturing.
Xiangliang Lin
XL Lin is the Founder, President & CEO of Esco Aster, a contract research development manufacturing and testing organization pioneering innovations in advanced bioprocessing and cell-based and cell derived biomanufacturing such as exosomes. He established Esco Aster to accelerate the development and industrialization of biotechnologies that can create scalable, sustainable, and accessible healthcare, bioindustry planetary health and food solutions globally.
Prior to founding Esco Aster, XL created and led the Esco Healthcare Business Unit within the Esco Lifesciences Group, where he was responsible for developing the company’s first cGMP downflow/containment booths and isolation systems, global teams and factories overseeing projects from concept through sales, project execution, site work, and validation. XL brings expertise in social entrepreneurship, deep-tech commercialization, facility and bioprocess system design, strategic product development, and global partnerships. He holds a Bachelor of Science degree from the University of Sydney and is currently pursuing opportunities for further postgraduate studies.
Xiangliang Lin
XL Lin is the Founder, President & CEO of Esco Aster, a contract research development manufacturing and testing organization pioneering innovations in advanced bioprocessing and cell-based and cell derived biomanufacturing such as exosomes. He established Esco Aster to accelerate the development and industrialization of biotechnologies that can create scalable, sustainable, and accessible healthcare, bioindustry planetary health and food solutions globally.
Prior to founding Esco Aster, XL created and led the Esco Healthcare Business Unit within the Esco Lifesciences Group, where he was responsible for developing the company’s first cGMP downflow/containment booths and isolation systems, global teams and factories overseeing projects from concept through sales, project execution, site work, and validation. XL brings expertise in social entrepreneurship, deep-tech commercialization, facility and bioprocess system design, strategic product development, and global partnerships. He holds a Bachelor of Science degree from the University of Sydney and is currently pursuing opportunities for further postgraduate studies.
Building Resilient and Regenerative Food Systems Opening Address
Session Description
Speaker:
Santi Abakaz
Mr. Santi Abakaz is the CEO & Co-Founder of TASTEBUD LAB and Co-Founder of BIO BUDDY, Vice Chairman of process food and future food committee at board of trade of Thailand.
Widely recognized as a pioneer in Thailand’s Future Food movement. He plays a key role in bridging policy, research, and enterprise to accelerate sustainable food system transformation. Through his leadership at TASTEBUD LAB, a national future food ecosystem platform, and BIO BUDDY, Thailand’s first Future Food venture builder, he supports startups and corporates in scaling innovative, sustainable food solutions. He
also serves as Founder of the Future Food Network and a founding member of the Synthetic Biology Consortium of Thailand. Santi regularly contributes to national policy and cross-sector initiatives, a committee member for innovation evaluation and intellectual property registration, and has shared his insights on global stages such as APEC Forum, Future Food Leader Summit, and Agri-FoodTech Expo Asia.
Santi Abakaz
Mr. Santi Abakaz is the CEO & Co-Founder of TASTEBUD LAB and Co-Founder of BIO BUDDY, Vice Chairman of process food and future food committee at board of trade of Thailand.
Widely recognized as a pioneer in Thailand’s Future Food movement. He plays a key role in bridging policy, research, and enterprise to accelerate sustainable food system transformation. Through his leadership at TASTEBUD LAB, a national future food ecosystem platform, and BIO BUDDY, Thailand’s first Future Food venture builder, he supports startups and corporates in scaling innovative, sustainable food solutions. He
also serves as Founder of the Future Food Network and a founding member of the Synthetic Biology Consortium of Thailand. Santi regularly contributes to national policy and cross-sector initiatives, a committee member for innovation evaluation and intellectual property registration, and has shared his insights on global stages such as APEC Forum, Future Food Leader Summit, and Agri-FoodTech Expo Asia.
Building Asia’s Regenerative and Resilient Food System
Session Description
As Asia looks ahead to 2030, the resilience and regeneration of its food systems will be critical to addressing climate pressures, supply chain volatility, and evolving nutrition needs. This panel brings together voices from academia, innovation, and industry to explore what a future-ready food system should look like, and how it can be built through collaboration, technology, and scalable solutions. Through regional case studies and practical insights, panellists will discuss the shifts required across the food and hospitality value chain, and the actions leaders must take today to drive meaningful, long-term impact across Asia.
Moderator:
Santi Abakaz
Mr. Santi Abakaz is the CEO & Co-Founder of TASTEBUD LAB and Co-Founder of BIO BUDDY, Vice Chairman of process food and future food committee at board of trade of Thailand.
Widely recognized as a pioneer in Thailand’s Future Food movement. He plays a key role in bridging policy, research, and enterprise to accelerate sustainable food system transformation. Through his leadership at TASTEBUD LAB, a national future food ecosystem platform, and BIO BUDDY, Thailand’s first Future Food venture builder, he supports startups and corporates in scaling innovative, sustainable food solutions. He
also serves as Founder of the Future Food Network and a founding member of the Synthetic Biology Consortium of Thailand. Santi regularly contributes to national policy and cross-sector initiatives, a committee member for innovation evaluation and intellectual property registration, and has shared his insights on global stages such as APEC Forum, Future Food Leader Summit, and Agri-FoodTech Expo Asia.
Santi Abakaz
Mr. Santi Abakaz is the CEO & Co-Founder of TASTEBUD LAB and Co-Founder of BIO BUDDY, Vice Chairman of process food and future food committee at board of trade of Thailand.
Widely recognized as a pioneer in Thailand’s Future Food movement. He plays a key role in bridging policy, research, and enterprise to accelerate sustainable food system transformation. Through his leadership at TASTEBUD LAB, a national future food ecosystem platform, and BIO BUDDY, Thailand’s first Future Food venture builder, he supports startups and corporates in scaling innovative, sustainable food solutions. He
also serves as Founder of the Future Food Network and a founding member of the Synthetic Biology Consortium of Thailand. Santi regularly contributes to national policy and cross-sector initiatives, a committee member for innovation evaluation and intellectual property registration, and has shared his insights on global stages such as APEC Forum, Future Food Leader Summit, and Agri-FoodTech Expo Asia.
Speakers:
Denis Tan
Denis is Director, Supply Chain Resilience and Contingency Management at the Singapore Food Agency. His team formulates strategies to strengthen food security and leads efforts to manage and mitigate risks. He joined SFA in 2021 and served in other public agencies prior.
Denis graduated from the National University of Singapore and holds a Master’s degree from Columbia University.
Denis Tan
Denis is Director, Supply Chain Resilience and Contingency Management at the Singapore Food Agency. His team formulates strategies to strengthen food security and leads efforts to manage and mitigate risks. He joined SFA in 2021 and served in other public agencies prior.
Denis graduated from the National University of Singapore and holds a Master’s degree from Columbia University.
John Friedman
John is the Asia Director of AgFunder, a global VC with roots in Agriculture, Biotech and Climate. With $300M AUM and a portfolio of over 100 companies spanning six continents, AgFunder invests in technologies that address key limiting factors for progress across the global food system and planetary health. In his role, John oversees investments, portfolio management, and ecosystem development for the firm’s operations across the Asia-Pacific region. Prior to joining AgFunder, John spent over a decade in investment banking in Southeast Asia, and is an angel investor in multiple ventures. Originally from Hawaii, John studied in the UK, and is a graduate of Cornell University.
John Friedman
John is the Asia Director of AgFunder, a global VC with roots in Agriculture, Biotech and Climate. With $300M AUM and a portfolio of over 100 companies spanning six continents, AgFunder invests in technologies that address key limiting factors for progress across the global food system and planetary health. In his role, John oversees investments, portfolio management, and ecosystem development for the firm’s operations across the Asia-Pacific region. Prior to joining AgFunder, John spent over a decade in investment banking in Southeast Asia, and is an angel investor in multiple ventures. Originally from Hawaii, John studied in the UK, and is a graduate of Cornell University.
Maggie Lee
Maggie Lee is currently Senior Director of Sustainability, ASEAN and South Pacific for Coca Cola. A food scientist by training, Maggie has been managing impact-driving systems in the Asia Pacific in the past 9 years at WWF, Verra, and the United Nations Environment Programme (UNEP). Prior to being dedicated to environmental sustainability, Maggie spent 10 years in research & development in the retail, food, and fast-moving consumer goods industries with moguls such as Aeon, Nestlé, and P&G. Maggie’s peer-reviewed and grey literature publications focus on plastics & circular economy, NGO-corporate relationships, sustainable commodity procurement, and ASEAN environmental governance.
Maggie Lee
Maggie Lee is currently Senior Director of Sustainability, ASEAN and South Pacific for Coca Cola. A food scientist by training, Maggie has been managing impact-driving systems in the Asia Pacific in the past 9 years at WWF, Verra, and the United Nations Environment Programme (UNEP). Prior to being dedicated to environmental sustainability, Maggie spent 10 years in research & development in the retail, food, and fast-moving consumer goods industries with moguls such as Aeon, Nestlé, and P&G. Maggie’s peer-reviewed and grey literature publications focus on plastics & circular economy, NGO-corporate relationships, sustainable commodity procurement, and ASEAN environmental governance.
It’s the Perfect Match: Discover EU Authenticity on Your Plate: European Quality Products (With Tasting)
Session Description
This session will bring you a taste of authentic European products protected by geographical indications. Discover the value of geographical indications and understand how businesses can tap into the benefits of these quality schemes. Come and taste delicious European dishes prepared by our star chef in an interactive cooking show.
Break
Growth, Sustainability, and Partnership: The Pathway into Southwest China's Food & Beverage Market
Session Description
As the global food industry redefines growth through the lens of sustainability, efficiency, and resilience, new pathways into complex markets such as China are becoming increasingly important. This session introduces how the China-Singapore (Chongqing) Food Partnership Program is enabling Singaporean food enterprises to scale into Southwestern China through a model that integrates market access, supply chain optimization, and collaborative innovation.
The session will explore three key pillars: a dynamic and rapidly evolving consumer market shaped by new consumption trends, an advanced logistics network that bridges Asia and Southwest China, and a robust food innovation ecosystem that supports scalable production, product development, and increases efficiency. Together, these pillars form the foundation of a more streamlined and sustainable approach to expansion.
Speaker:
Lanye Luo
Lanye Luo is the CEO of Xibushigu, a food industrial park and innovation platform in Southwest China that supports over 200 small and medium food enterprises in launching and revitalizing their businesses. She has co-founded several consumer brands across energy drinks, health foods, and craft beer.
Lanye serves as the Assistant Chairman of the Chongqing Food Industry Association and helps lead the China-Singapore (Chongqing) Food Partnership Program. This initiative focuses on creating more direct, efficient, and reliable pathways for international food companies, like those from Singapore, to enter and thrive in China’s dynamic consumer market through sustainable partnerships.
Lanye is committed to building a robust and collaborative growth framework for global partnerships in the food industry.
Lanye Luo
Lanye Luo is the CEO of Xibushigu, a food industrial park and innovation platform in Southwest China that supports over 200 small and medium food enterprises in launching and revitalizing their businesses. She has co-founded several consumer brands across energy drinks, health foods, and craft beer.
Lanye serves as the Assistant Chairman of the Chongqing Food Industry Association and helps lead the China-Singapore (Chongqing) Food Partnership Program. This initiative focuses on creating more direct, efficient, and reliable pathways for international food companies, like those from Singapore, to enter and thrive in China’s dynamic consumer market through sustainable partnerships.
Lanye is committed to building a robust and collaborative growth framework for global partnerships in the food industry.
Harnessing Generative AI for Sustainable Food Sourcing in Asia-Pacific
Session Description
As food systems across the Asia-Pacific face growing pressures from climate change, supply chain disruptions, and rising sustainability expectations, Generative AI (GenAI) is emerging as a key enabler of transformation. This panel examines how GenAI is being applied across agri-food value chains to support more sustainable, resilient, and transparent food sourcing. Panelists will share practical use cases, including demand forecasting to reduce food loss, enhanced traceability and ESG reporting, climate-smart sourcing decisions, and data-driven inclusion of smallholder suppliers. The discussion will also address challenges such as data readiness, governance, and responsible AI adoption, offering actionable insights on how GenAI can be effectively deployed to strengthen food security and sustainable sourcing across diverse APAC ecosystems.
Moderator:
Matthew Tan
APEC Policy Partnership on Food Security
Professor Matthew Tan is a leading Food Security and Sustainability specialist with over 20 years of experience in the Agri-Food Tech sector. He focuses on advancing Agri-Tech 4.0 strategies to build resilient, efficient, and climate-smart food systems.
He represents Singapore’s private sector at APEC’s Policy Partnership on Food Security and chairs the APEC Expert Group for Sustainability, where he collaborates with governments and industry leaders to strengthen regional food security through innovation and technology.
Professor Tan has supported multiple governments in driving economic transformation through Agri-Tech 4.0, helping them achieve long-term food security goals. He specializes in carbon-neutral strategies, integrating AI into agri-tech projects, and aligning sustainability with measurable operational outcomes. His work includes reducing greenhouse gas emissions, minimizing environmental footprints, and building strategic partnerships across government, NGOs, and industry.
Matthew Tan
Professor Matthew Tan is a leading Food Security and Sustainability specialist with over 20 years of experience in the Agri-Food Tech sector. He focuses on advancing Agri-Tech 4.0 strategies to build resilient, efficient, and climate-smart food systems.
He represents Singapore’s private sector at APEC’s Policy Partnership on Food Security and chairs the APEC Expert Group for Sustainability, where he collaborates with governments and industry leaders to strengthen regional food security through innovation and technology.
Professor Tan has supported multiple governments in driving economic transformation through Agri-Tech 4.0, helping them achieve long-term food security goals. He specializes in carbon-neutral strategies, integrating AI into agri-tech projects, and aligning sustainability with measurable operational outcomes. His work includes reducing greenhouse gas emissions, minimizing environmental footprints, and building strategic partnerships across government, NGOs, and industry.
Speakers:
Harry Huo
Harry Huo is a venture builder, investor, and educator with over 30 years of experience in deep-tech ventures, capital markets, and strategic innovation. He previously co-founded and listed an e-learning company on the Malaysian Stock Exchange before selling it to a family office. As a venture builder working with an Indonesian family office, he has invested in ESG-related technologies including water treatment and nanosilver-based viral prevention during COVID-19.
Harry is the founder of Monotonic AI, which develops machine-learning applications for the fund management industry. He is also a columnist for The Edge on AI and investing.
He teaches venture creation in the National University of Singapore’s Master of Science in Venture Creation (MSVC) programme and previously co-led the NUS GRIP programme for deep-tech scientists. He has also served as Visiting Professor and Principal Consultant at City University of Hong Kong and has lectured at SMU and A*STAR’s Essential Programme.
In public service, he has served on several government committees — promoting internet businesses and fine-tuning cyberspace laws in the 1st National Internet Advisory Committee, as well as studying the impact of demographic changes in the Singapore 21 Committee.
A business graduate of Nanyang Technological University (Singapore), Harry was awarded the prestigious United States William Fulbright Scholarship (Foreign Fulbright Fellows) in 1999 to study electronic commerce at the McCallum Graduate School of Business, Bentley University, in Boston. He was also accepted into the MIT Executive Program on E-Commerce in 2001.
Harry Huo
Harry Huo is a venture builder, investor, and educator with over 30 years of experience in deep-tech ventures, capital markets, and strategic innovation. He previously co-founded and listed an e-learning company on the Malaysian Stock Exchange before selling it to a family office. As a venture builder working with an Indonesian family office, he has invested in ESG-related technologies including water treatment and nanosilver-based viral prevention during COVID-19.
Harry is the founder of Monotonic AI, which develops machine-learning applications for the fund management industry. He is also a columnist for The Edge on AI and investing.
He teaches venture creation in the National University of Singapore’s Master of Science in Venture Creation (MSVC) programme and previously co-led the NUS GRIP programme for deep-tech scientists. He has also served as Visiting Professor and Principal Consultant at City University of Hong Kong and has lectured at SMU and A*STAR’s Essential Programme.
In public service, he has served on several government committees — promoting internet businesses and fine-tuning cyberspace laws in the 1st National Internet Advisory Committee, as well as studying the impact of demographic changes in the Singapore 21 Committee.
A business graduate of Nanyang Technological University (Singapore), Harry was awarded the prestigious United States William Fulbright Scholarship (Foreign Fulbright Fellows) in 1999 to study electronic commerce at the McCallum Graduate School of Business, Bentley University, in Boston. He was also accepted into the MIT Executive Program on E-Commerce in 2001.
Kelvin Ng
Kelvin is a business professional with over 25 years’ experience working in
multinational blue-chip companies and world renowned think tanks. Kelvin has experience in key strategic management positions and has held various senior management roles in Yum! Brands (KFC, Pizza Hut and Taco Bell, SATS (Singapore Airlines Terminal Services), DHL, Hewlett Packard and Green Monday.
Kelvin is currently the Managing Partner at Green Bridge Partners and also serves as the Commercial and Innovation lead at Agri-food Futures. He is the business Advisor at Focus Insights and serves on the Asia Advisory Board of the MSC (Marine Stewardship Council). Kelvin also serves as an F&B and Commercial expert at Gourmet Pro and several institutions in Singapore
Kelvin Ng
Kelvin is a business professional with over 25 years’ experience working in
multinational blue-chip companies and world renowned think tanks. Kelvin has experience in key strategic management positions and has held various senior management roles in Yum! Brands (KFC, Pizza Hut and Taco Bell, SATS (Singapore Airlines Terminal Services), DHL, Hewlett Packard and Green Monday.
Kelvin is currently the Managing Partner at Green Bridge Partners and also serves as the Commercial and Innovation lead at Agri-food Futures. He is the business Advisor at Focus Insights and serves on the Asia Advisory Board of the MSC (Marine Stewardship Council). Kelvin also serves as an F&B and Commercial expert at Gourmet Pro and several institutions in Singapore
Hui Jie Lim
Hui Jie Lim is the Founder & CEO of VisionTech, a Generative AI company dedicated to making AI practical, scalable, and transformative for businesses and governments. With over 18 years of experience in technology and innovation, he has founded and successfully exited multiple companies — including listing a previous venture on the ASX with a valuation exceeding USD 230 million. Today, he leads the development of VisionTech’s AI Suite and champions the AI Success Blueprint — a proven framework that helps organisations adopt and scale AI with clarity and measurable outcomes. Believing Generative AI to be the next frontier of innovation, Hui Jie is committed to delivering solutions that are visionary yet grounded in real-world impact.
Hui Jie Lim
Hui Jie Lim is the Founder & CEO of VisionTech, a Generative AI company dedicated to making AI practical, scalable, and transformative for businesses and governments. With over 18 years of experience in technology and innovation, he has founded and successfully exited multiple companies — including listing a previous venture on the ASX with a valuation exceeding USD 230 million. Today, he leads the development of VisionTech’s AI Suite and champions the AI Success Blueprint — a proven framework that helps organisations adopt and scale AI with clarity and measurable outcomes. Believing Generative AI to be the next frontier of innovation, Hui Jie is committed to delivering solutions that are visionary yet grounded in real-world impact.
Next-Generation Aquaculture & Fish Farming
Session Description
Aquaculture is becoming an increasingly important part of the global food system as the industry looks to meet rising seafood demand while reducing environmental impact. This session looks at how fish farming and aquaculture are evolving through innovation, technology, and improved production practices. Panellists will discuss opportunities and challenges around scalability, sustainability, and market adoption, as well as how aquaculture can better align with the needs of foodservice, hospitality, and broader food system goals.
Moderator:
Matthew Tan
APEC Policy Partnership on Food Security
Professor Matthew Tan is a leading Food Security and Sustainability specialist with over 20 years of experience in the Agri-Food Tech sector. He focuses on advancing Agri-Tech 4.0 strategies to build resilient, efficient, and climate-smart food systems.
He represents Singapore’s private sector at APEC’s Policy Partnership on Food Security and chairs the APEC Expert Group for Sustainability, where he collaborates with governments and industry leaders to strengthen regional food security through innovation and technology.
Professor Tan has supported multiple governments in driving economic transformation through Agri-Tech 4.0, helping them achieve long-term food security goals. He specializes in carbon-neutral strategies, integrating AI into agri-tech projects, and aligning sustainability with measurable operational outcomes. His work includes reducing greenhouse gas emissions, minimizing environmental footprints, and building strategic partnerships across government, NGOs, and industry.
Matthew Tan
Professor Matthew Tan is a leading Food Security and Sustainability specialist with over 20 years of experience in the Agri-Food Tech sector. He focuses on advancing Agri-Tech 4.0 strategies to build resilient, efficient, and climate-smart food systems.
He represents Singapore’s private sector at APEC’s Policy Partnership on Food Security and chairs the APEC Expert Group for Sustainability, where he collaborates with governments and industry leaders to strengthen regional food security through innovation and technology.
Professor Tan has supported multiple governments in driving economic transformation through Agri-Tech 4.0, helping them achieve long-term food security goals. He specializes in carbon-neutral strategies, integrating AI into agri-tech projects, and aligning sustainability with measurable operational outcomes. His work includes reducing greenhouse gas emissions, minimizing environmental footprints, and building strategic partnerships across government, NGOs, and industry.
Speakers:
Desmond Chow
Desmond Chow is the Founder and CEO of Singapore Crawfish, a sustainable aquaculture technology company focused on inland aquaculture farming, integrated multi-cropping systems, and scalable hatchery infrastructure. His work centers on transforming traditional monocrop farming into diversified food production ecosystems that increase farmer income, reduce environmental pressure, and support food security across Asia.
Desmond advocates for crawfish as a regenerative protein solution capable of improving rural livelihoods while reducing reliance on overfished marine resources.
Desmond Chow
Desmond Chow is the Founder and CEO of Singapore Crawfish, a sustainable aquaculture technology company focused on inland aquaculture farming, integrated multi-cropping systems, and scalable hatchery infrastructure. His work centers on transforming traditional monocrop farming into diversified food production ecosystems that increase farmer income, reduce environmental pressure, and support food security across Asia.
Desmond advocates for crawfish as a regenerative protein solution capable of improving rural livelihoods while reducing reliance on overfished marine resources.
Howard Tang
Dr. Howard Tang is an Assistant Professor at the Singapore Institute of Technology (SIT), where he leads the Agritech and Aquaculture Specialisation. His work focuses on applying engineering principles to the agriculture and aquaculture sector, with emphasis on system design, process optimisation, and the integration of AI, automation, and data-driven technologies to enhance productivity and sustainability.
Prior to academia, Dr. Tang spent over a decade in the agricultural technology industry across China and Southeast Asia. He is the co-founder and former Product Director of Smart Animal Husbandry Care Pte Ltd (SAHC), where he led the development of AI-driven and digital solutions for a wide range of stakeholders, including large-scale corporate farms, small and medium-sized farmers, financial institutions, and government agencies. His work focused on translating advanced technologies into practical, scalable products that address real-world challenges in the agriculture sector, particularly in improving operational efficiency and enabling data-driven decision-making.
Howard Tang
Dr. Howard Tang is an Assistant Professor at the Singapore Institute of Technology (SIT), where he leads the Agritech and Aquaculture Specialisation. His work focuses on applying engineering principles to the agriculture and aquaculture sector, with emphasis on system design, process optimisation, and the integration of AI, automation, and data-driven technologies to enhance productivity and sustainability.
Prior to academia, Dr. Tang spent over a decade in the agricultural technology industry across China and Southeast Asia. He is the co-founder and former Product Director of Smart Animal Husbandry Care Pte Ltd (SAHC), where he led the development of AI-driven and digital solutions for a wide range of stakeholders, including large-scale corporate farms, small and medium-sized farmers, financial institutions, and government agencies. His work focused on translating advanced technologies into practical, scalable products that address real-world challenges in the agriculture sector, particularly in improving operational efficiency and enabling data-driven decision-making.
Ng Sing Hng
Sing Hng serves as Chief Operating Officer of AquaShield Solutions, an NUS spin-off focused on innovative water quality technologies. His career spans Silicon Valley startup, public service, and multinational corporations, giving him a unique cross-sector perspective on scaling impactful solutions. He holds an MBA from the National University of Singapore and a Master’s in Engineering from MIT.
At AquaShield Solutions, Sing Hng is committed to tackling the triple global challenges of water pollution, climate change, and biodiversity collapse.
Ng Sing Hng
Sing Hng serves as Chief Operating Officer of AquaShield Solutions, an NUS spin-off focused on innovative water quality technologies. His career spans Silicon Valley startup, public service, and multinational corporations, giving him a unique cross-sector perspective on scaling impactful solutions. He holds an MBA from the National University of Singapore and a Master’s in Engineering from MIT.
At AquaShield Solutions, Sing Hng is committed to tackling the triple global challenges of water pollution, climate change, and biodiversity collapse.
The Next Frontiers of AgriFoodTech Innovation
Session Description
Pressing on through the headwinds, patient capital and determined innovators are rolling out new waves and generations of agrifoodtech innovation. We will tour the horizon of promising new innovations. Will these hardy “green shoots” prove to be sustainable for people, planet, and investors?
Moderator:
Luke Tay
Luke leads a Singapore-based, globally oriented foresight and strategy practice advancing future-readiness, sustainability, and innovation across the public, private, and people domains in food and urban systems. He is an acknowledged thought leader on emerging opportunities in food systems transformation, on corporate and national success strategies amid the “polycrisis”, and on leading with foresight.
Luke has authored book chapters on the future of Asian food security and on global water futures; developed scenarios on geopolitics, carbon markets, and sustainable development; and advised on strategies for food system transformation and startup and corporate innovation. Luke is a board member of the Association of Professional Futurists, and also a member of the World Futures Studies Federation, the Smart Cities Network, and the Economic Development Board Society.
Luke Tay
Luke leads a Singapore-based, globally oriented foresight and strategy practice advancing future-readiness, sustainability, and innovation across the public, private, and people domains in food and urban systems. He is an acknowledged thought leader on emerging opportunities in food systems transformation, on corporate and national success strategies amid the “polycrisis”, and on leading with foresight.
Luke has authored book chapters on the future of Asian food security and on global water futures; developed scenarios on geopolitics, carbon markets, and sustainable development; and advised on strategies for food system transformation and startup and corporate innovation. Luke is a board member of the Association of Professional Futurists, and also a member of the World Futures Studies Federation, the Smart Cities Network, and the Economic Development Board Society.
Speakers:
Christopher Quek
Christopher Quek brings 28 years of dual perspective as a serial entrepreneur and a seasoned venture capitalist. As the Managing Director of TRIVE, a VC firm with US$50m in AUM, Christopher has been a pivotal figure in the Southeast Asian startup ecosystem. He has served on the boards of high-growth companies such as MVL (TADA), CompAsia, and Charge+, and has mentored over 2,000 startups on financial strategy and business scaling.
A third-generation family business operator, Christopher is currently spearheading a new era of venture building. He recently launched Spike Durian, utilizing advanced blast-freezing technology to scale the business toward a future IPO. By bridging the gap between deep financial expertise and “on-the-ground” entrepreneurship, Christopher provides unique insights into capital allocation for family offices and innovation strategies for founders.
Christopher Quek
Christopher Quek brings 28 years of dual perspective as a serial entrepreneur and a seasoned venture capitalist. As the Managing Director of TRIVE, a VC firm with US$50m in AUM, Christopher has been a pivotal figure in the Southeast Asian startup ecosystem. He has served on the boards of high-growth companies such as MVL (TADA), CompAsia, and Charge+, and has mentored over 2,000 startups on financial strategy and business scaling.
A third-generation family business operator, Christopher is currently spearheading a new era of venture building. He recently launched Spike Durian, utilizing advanced blast-freezing technology to scale the business toward a future IPO. By bridging the gap between deep financial expertise and “on-the-ground” entrepreneurship, Christopher provides unique insights into capital allocation for family offices and innovation strategies for founders.
Paul Teng
Professor Teng is Chair of Asia Biobusiness Pte. Ltd. and a Director in Terrasys Innovation Ventures. He advises several agtech startups (Tropic BioSciences UK, AgriG8 Singapore, Rize Singapore) and venture funds. He is also Visiting Senior Fellow at the Institute of Southeast Asian Studies (ISEAS – Yusof Ishak), and Senior Fellow at the Southeast Asian Regional Center for Graduate Study and Research in Agriculture (SEARCA). Previous roles were at the Worldfish Centre (Deputy Director-General), the International Rice Research Institute (Programme Leader), Monsanto Company (Asia-Pac VP), the National Institute of Education International Singapore (Dean and Managing Director) and U.S. universities (Minnesota, Hawaii). He is internationally recognized for food security, AGTECH, Agricultural Biotechnology applications, Agrifood systems digitalization and Smart/Precision farming. He has published over fifteen books and over two hundred technical papers. Paul obtained his B.Agric. Sc (Hons) and Ph.D. from Lincoln College, University of Canterbury, NZ. Paul has been recognized through multiple awards, including the Eriksson Prize from the Royal Swedish Academy of Science, and an Honorary D.Sc. from Murdoch University, Australia.
Paul Teng
Professor Teng is Chair of Asia Biobusiness Pte. Ltd. and a Director in Terrasys Innovation Ventures. He advises several agtech startups (Tropic BioSciences UK, AgriG8 Singapore, Rize Singapore) and venture funds. He is also Visiting Senior Fellow at the Institute of Southeast Asian Studies (ISEAS – Yusof Ishak), and Senior Fellow at the Southeast Asian Regional Center for Graduate Study and Research in Agriculture (SEARCA). Previous roles were at the Worldfish Centre (Deputy Director-General), the International Rice Research Institute (Programme Leader), Monsanto Company (Asia-Pac VP), the National Institute of Education International Singapore (Dean and Managing Director) and U.S. universities (Minnesota, Hawaii). He is internationally recognized for food security, AGTECH, Agricultural Biotechnology applications, Agrifood systems digitalization and Smart/Precision farming. He has published over fifteen books and over two hundred technical papers. Paul obtained his B.Agric. Sc (Hons) and Ph.D. from Lincoln College, University of Canterbury, NZ. Paul has been recognized through multiple awards, including the Eriksson Prize from the Royal Swedish Academy of Science, and an Honorary D.Sc. from Murdoch University, Australia.
Sann Carrière
Sann Carrière is a systems strategist and entrepreneur building the infrastructure for a circular economy. With over 15 years of leadership across Europe and Asia, she has launched and scaled ventures at the intersection of sustainability, technology, and materials innovation. She is a founder of NDara, the proof layer for AI: infrastructure that ensures every autonomous action can be checked against rules and backed by evidence. Responsible AI must prove what is true, what is allowed, and what actually happened each time it acts.
Dutch by origin and based in Singapore, with a foundation in Japanese sociotechnical research, Sann brings a rare combination of cross-cultural fluency, foresight, and a track record of executing bold ideas that shape future-fit systems.
She is the founder of Orobo, a Singapore-based platform delivering verifiable sustainability data and Digital Product Passports, and So Now, a long-running consultancy for circular business design, positioning her as a credible operator and thought leader in the emerging data layer of the circular economy.
Previously, Sann co-founded and exited Material Innovation Center (MIC), a foundation advancing the adoption of sustainable materials through globally distributed, locally adapted solutions. Her leadership helped commercialise bio-based materials such as ECOR and rewire value chains across construction, interiors, and manufacturing.
Sann Carrière
Sann Carrière is a systems strategist and entrepreneur building the infrastructure for a circular economy. With over 15 years of leadership across Europe and Asia, she has launched and scaled ventures at the intersection of sustainability, technology, and materials innovation. She is a founder of NDara, the proof layer for AI: infrastructure that ensures every autonomous action can be checked against rules and backed by evidence. Responsible AI must prove what is true, what is allowed, and what actually happened each time it acts.
Dutch by origin and based in Singapore, with a foundation in Japanese sociotechnical research, Sann brings a rare combination of cross-cultural fluency, foresight, and a track record of executing bold ideas that shape future-fit systems.
She is the founder of Orobo, a Singapore-based platform delivering verifiable sustainability data and Digital Product Passports, and So Now, a long-running consultancy for circular business design, positioning her as a credible operator and thought leader in the emerging data layer of the circular economy.
Previously, Sann co-founded and exited Material Innovation Center (MIC), a foundation advancing the adoption of sustainable materials through globally distributed, locally adapted solutions. Her leadership helped commercialise bio-based materials such as ECOR and rewire value chains across construction, interiors, and manufacturing.
Xiangliang Lin
XL Lin is the Founder, President & CEO of Esco Aster, a contract research development manufacturing and testing organization pioneering innovations in advanced bioprocessing and cell-based and cell derived biomanufacturing such as exosomes. He established Esco Aster to accelerate the development and industrialization of biotechnologies that can create scalable, sustainable, and accessible healthcare, bioindustry planetary health and food solutions globally.
Prior to founding Esco Aster, XL created and led the Esco Healthcare Business Unit within the Esco Lifesciences Group, where he was responsible for developing the company’s first cGMP downflow/containment booths and isolation systems, global teams and factories overseeing projects from concept through sales, project execution, site work, and validation. XL brings expertise in social entrepreneurship, deep-tech commercialization, facility and bioprocess system design, strategic product development, and global partnerships. He holds a Bachelor of Science degree from the University of Sydney and is currently pursuing opportunities for further postgraduate studies.
Xiangliang Lin
XL Lin is the Founder, President & CEO of Esco Aster, a contract research development manufacturing and testing organization pioneering innovations in advanced bioprocessing and cell-based and cell derived biomanufacturing such as exosomes. He established Esco Aster to accelerate the development and industrialization of biotechnologies that can create scalable, sustainable, and accessible healthcare, bioindustry planetary health and food solutions globally.
Prior to founding Esco Aster, XL created and led the Esco Healthcare Business Unit within the Esco Lifesciences Group, where he was responsible for developing the company’s first cGMP downflow/containment booths and isolation systems, global teams and factories overseeing projects from concept through sales, project execution, site work, and validation. XL brings expertise in social entrepreneurship, deep-tech commercialization, facility and bioprocess system design, strategic product development, and global partnerships. He holds a Bachelor of Science degree from the University of Sydney and is currently pursuing opportunities for further postgraduate studies.
Thu, 23 Apr
EU’S Business Breakfast
From ESG to ROI: Unlocking the Business Value of Sustainability
Sustainability is no longer just about reporting or compliance, it is becoming a strategic driver of business performance in hospitality. This panel explores how hotels can translate sustainability initiatives into tangible outcomes such as increased revenue, stronger brand differentiation, and long-term trust.
The discussion includes several key outcomes: using sustainability to enhance guest experiences and generate revenue, attracting and engaging purpose-driven talent, improving operational efficiency and cost savings, building impactful partnerships across the ecosystem, and moving beyond ESG reporting toward measurable business results.
Attendees will gain practical insights on how integrating sustainability into core operations and experiences can create real value for the business, guests, employees, and the wider community.
Moderator:
Gabriel Tan
Gabriel Tan is the CEO of GUAVA International, working with governments, destinations, hotel chains, airlines, cruise lines, global brands, NGOs and local communities to turn sustainability and stakeholder engagement into revenue growth, differentiation, and industry recognition.
He is the architect of ‘The GUAVA Model,’ recognised by the United Nations Global Compact, helping organisations move ESG beyond compliance into business value through impactful stakeholder experiences, products, and partnerships.
Gabriel was awarded the UN SDG Pioneer for Circular Economy for his global efforts in advancing sustainability. He also serves on various boards including the UN Tourism Panel of Experts, the United Nations Economic and Social Commission for Asia and the Pacific Circular Economy Task Force, and the Association of Chartered Certified Accountants Global Forum.
Gabriel Tan
Gabriel Tan is the CEO of GUAVA International, working with governments, destinations, hotel chains, airlines, cruise lines, global brands, NGOs and local communities to turn sustainability and stakeholder engagement into revenue growth, differentiation, and industry recognition.
He is the architect of ‘The GUAVA Model,’ recognised by the United Nations Global Compact, helping organisations move ESG beyond compliance into business value through impactful stakeholder experiences, products, and partnerships.
Gabriel was awarded the UN SDG Pioneer for Circular Economy for his global efforts in advancing sustainability. He also serves on various boards including the UN Tourism Panel of Experts, the United Nations Economic and Social Commission for Asia and the Pacific Circular Economy Task Force, and the Association of Chartered Certified Accountants Global Forum.
Speakers:
Jessie Lim
Jessie Lim is the Hotel Manager of Pullman Singapore Orchard with over 20 years of experience in hospitality. A strong advocate for sustainable hospitality, she has led key initiatives including Green Globe certification, food waste reduction, plastic-free guest operations, and community outreach, advancing responsible tourism across Accor properties in Singapore.
Jessie Lim
Jessie Lim is the Hotel Manager of Pullman Singapore Orchard with over 20 years of experience in hospitality. A strong advocate for sustainable hospitality, she has led key initiatives including Green Globe certification, food waste reduction, plastic-free guest operations, and community outreach, advancing responsible tourism across Accor properties in Singapore.
Marl Muir
Karl Muir is a seasoned hospitality leader with an impressive 50-year career in the global hotel industry. His professional journey spans across New Zealand and the Pacific, Australia, Malaysia and Singapore, giving him extensive international experience in hotel management and operations.
Karl has been with Hotel Properties Limited for more than 25 years, during which he has held key leadership roles including General Manager of Concorde Hotel Gold Coast and Concorde Hotel Shah Alam; and currently General Manager of Concorde Hotel Singapore. He is widely regarded as a highly experienced General Manager with strong expertise in strategic planning, operational management, and business performance optimisation.
An advocate for digital transformation in hospitality, Karl believes in leveraging technology to enhance operational efficiency and guest experience. He is also a strong supporter of sustainability initiatives, firmly believing that sustainability should be a daily lifestyle practice rather than simply a concept.
An interesting highlight of Karl’s career is his extensive experience in hotel asset enhancement. Over the years, he has successfully overseen major renovations for four hotels — including one property that underwent two major refurbishments during his tenure — consistently delivering quality upgrades with disciplined budget management and careful planning.
Marl Muir
Karl Muir is a seasoned hospitality leader with an impressive 50-year career in the global hotel industry. His professional journey spans across New Zealand and the Pacific, Australia, Malaysia and Singapore, giving him extensive international experience in hotel management and operations.
Karl has been with Hotel Properties Limited for more than 25 years, during which he has held key leadership roles including General Manager of Concorde Hotel Gold Coast and Concorde Hotel Shah Alam; and currently General Manager of Concorde Hotel Singapore. He is widely regarded as a highly experienced General Manager with strong expertise in strategic planning, operational management, and business performance optimisation.
An advocate for digital transformation in hospitality, Karl believes in leveraging technology to enhance operational efficiency and guest experience. He is also a strong supporter of sustainability initiatives, firmly believing that sustainability should be a daily lifestyle practice rather than simply a concept.
An interesting highlight of Karl’s career is his extensive experience in hotel asset enhancement. Over the years, he has successfully overseen major renovations for four hotels — including one property that underwent two major refurbishments during his tenure — consistently delivering quality upgrades with disciplined budget management and careful planning.
Lunch Break
Aiming for Zero Footprint in the F&B Industry
Sustainability in the F&B industry has entered a new phase. The narrative is no longer about commitments and pledges, but about execution, accountability, and measurable outcomes.
In this session, we examine what it truly takes to move towards a zero-footprint model in a sector defined by complexity and scale. From food waste reduction to operational integration and data-led decision making, the conversation will confront the real trade-offs, implementation challenges, and collaboration required to turn ambition into impact over the next 12 to 24 months.
Moderator:
Corrado Forcellati
Corrado leads Paia FROM CBRE’s sustainability practice, guiding a high-performing team that supports clients across Singapore and Southeast Asia in embedding ESG into strategy and operations. With extensive international experience of over 25+ years in wholesale banking and advisory, he brings deep expertise in cross-border strategy, credit and regulatory risk, and ESG implementation across sectors.
He specialises in ESG strategy, materiality assessments, and stakeholder engagement, and has trained board directors, financial professionals, and corporates on sustainability governance, finance, and reporting. A regular speaker and moderator, Corrado contributes thought leadership on biodiversity, circular economy, and climate resilience.
Corrado has conducted multiple training programs for relationship managers of a leading Singaporean bank, assisted multiple REITs with their decarbonization strategy, and prepared risk management plans in line with MAS’s Environmental Risk Management guideline. He has led ESG Framework, training, and reporting for multiple conglomerates and advised data centers on their strategies and reporting.
He drives strategic partnerships and is frequently invited to judge and advise on climate-related awards and start-ups. Before joining Paia, Corrado was Director at KPMG Sustainability Services and previously served as CEO and Country Coordinator for Nordea Bank’s wholesale banking operations in China and Singapore.
Corrado is a certified Practicing Management Consultant by the Singapore Business Advisors & Consultants Council.
Corrado Forcellati
Corrado leads Paia FROM CBRE’s sustainability practice, guiding a high-performing team that supports clients across Singapore and Southeast Asia in embedding ESG into strategy and operations. With extensive international experience of over 25+ years in wholesale banking and advisory, he brings deep expertise in cross-border strategy, credit and regulatory risk, and ESG implementation across sectors.
He specialises in ESG strategy, materiality assessments, and stakeholder engagement, and has trained board directors, financial professionals, and corporates on sustainability governance, finance, and reporting. A regular speaker and moderator, Corrado contributes thought leadership on biodiversity, circular economy, and climate resilience.
Corrado has conducted multiple training programs for relationship managers of a leading Singaporean bank, assisted multiple REITs with their decarbonization strategy, and prepared risk management plans in line with MAS’s Environmental Risk Management guideline. He has led ESG Framework, training, and reporting for multiple conglomerates and advised data centers on their strategies and reporting.
He drives strategic partnerships and is frequently invited to judge and advise on climate-related awards and start-ups. Before joining Paia, Corrado was Director at KPMG Sustainability Services and previously served as CEO and Country Coordinator for Nordea Bank’s wholesale banking operations in China and Singapore.
Corrado is a certified Practicing Management Consultant by the Singapore Business Advisors & Consultants Council.
Speakers:
Teng Ho Lip
Ho Lip Teng is a sustainability practitioner, educator, and industry collaborator working at the intersection of regulatory compliance, business performance, and operational realities in the F&B and hospitality sectors. As Managing Director and Co-Founder of Thriving Weeds Pte Ltd, he supports businesses in translating sustainability requirements into practical, data-driven systems that reduce waste, improve productivity, and strengthen commercial outcomes.
Grounded in hands-on industry work and applied research, Lip Teng integrates technology, analytics, and change management to address challenges such as food waste, resource inefficiencies, and workforce adoption. Beyond consultancy, he is dedicated to uplifting industry capability organically—developing talent, sharing real-world insights, and enabling businesses to move from compliance-driven actions towards resilient, future-ready operations that deliver both environmental and economic value.
Teng Ho Lip
Ho Lip Teng is a sustainability practitioner, educator, and industry collaborator working at the intersection of regulatory compliance, business performance, and operational realities in the F&B and hospitality sectors. As Managing Director and Co-Founder of Thriving Weeds Pte Ltd, he supports businesses in translating sustainability requirements into practical, data-driven systems that reduce waste, improve productivity, and strengthen commercial outcomes.
Grounded in hands-on industry work and applied research, Lip Teng integrates technology, analytics, and change management to address challenges such as food waste, resource inefficiencies, and workforce adoption. Beyond consultancy, he is dedicated to uplifting industry capability organically—developing talent, sharing real-world insights, and enabling businesses to move from compliance-driven actions towards resilient, future-ready operations that deliver both environmental and economic value.
Yongzhen Low
Low Yongzhen is the Operations Director of EcoWise Holdings, where he leads integrated resource recovery and biomass energy projects across Singapore. He specialises in converting food waste, wood biomass, and other organic waste streams into renewable energy and usable outputs, enabling F&B, hospitality, and commercial operators to recycle waste, improve operational efficiency, and potentially reduce disposal costs while strengthening resource resilience. A Chartered Accountant with a strong background in audit and corporate finance, Yongzhen brings financial discipline, governance rigour, and execution focus to sustainability initiatives, working closely with regulators and industry partners to deliver commercially grounded environmental solutions that align sustainability goals with operational performance and long-term business value.
Yongzhen Low
Low Yongzhen is the Operations Director of EcoWise Holdings, where he leads integrated resource recovery and biomass energy projects across Singapore. He specialises in converting food waste, wood biomass, and other organic waste streams into renewable energy and usable outputs, enabling F&B, hospitality, and commercial operators to recycle waste, improve operational efficiency, and potentially reduce disposal costs while strengthening resource resilience. A Chartered Accountant with a strong background in audit and corporate finance, Yongzhen brings financial discipline, governance rigour, and execution focus to sustainability initiatives, working closely with regulators and industry partners to deliver commercially grounded environmental solutions that align sustainability goals with operational performance and long-term business value.
Patrick Chan
Patrick Chan is the Managing Director of Kitchen Haus Group and President of the Association of Catering Professionals Singapore ACAPS. In 14 years under his leadership, the Group launched nine brands through strategic partnerships and M&A. A 2019 Spirit of Enterprise Award winner, Patrick has been featured on the Jan 2025 cover of The Peak Singapore as a successful 2nd generation entrepreneur. He has spoken to over 4,000 professionals across five countries and is passionate about mentoring the next generation of entrepreneurs.
Patrick Chan
Patrick Chan is the Managing Director of Kitchen Haus Group and President of the Association of Catering Professionals Singapore ACAPS. In 14 years under his leadership, the Group launched nine brands through strategic partnerships and M&A. A 2019 Spirit of Enterprise Award winner, Patrick has been featured on the Jan 2025 cover of The Peak Singapore as a successful 2nd generation entrepreneur. He has spoken to over 4,000 professionals across five countries and is passionate about mentoring the next generation of entrepreneurs.
Sustainability That Sells: Winning the Asian Mass Market
Sustainability sits at the crossroads between aspiration and adoption. While many consumers express interest in living more sustainably, purchase decisions are still led by taste, price and convenience. The intention–action gap remains wide.
For brands, the real challenge is moving beyond early adopters and making sustainable choices mainstream.
In Asia’s highly competitive and price-sensitive markets, purpose alone is not enough. Sustainable products must deliver clear, tangible value.
This roundtable brings together leaders across FMCG, start-ups and sustainability-driven food concepts to explore:
- How to segment consumers beyond the usual “green vs. non-green” divide
- How brands translate sustainability into relevance and performance
- How companies in Asia are turning sustainability from a niche claim into mainstream commercial growth
Moderator:
Brigitte Zeller
Brigitte is a Senior business executive with P&L responsibility with an extensive international experience in
food and beverage (F&B) industry including 29 years in Asia (Singapore, New Zealand, 14 years in China),
France and 5 years in Eastern Europe.
She founded in 2019 Start’In for Good in Singapore to advise F&B science-based startups and SMEs,
ventures, both B2B and B2C, on bridging sustainable brand purpose, consumer-centric innovation, health
and food tech solutions and help them to create meaningful, sustainable impact in the evolving food and
beverage system. She is also part of HMT network for APAC.
Through advisory roles with organizations such as Emerald Technology Ventures and IPI (Innovation
Partner for Impact Singapore – governmental body), she contributes to shaping transformative solutions in
the food and beverage and health science-based sector.
Former positions: led local, regional, and global director positions in some of the largest multi-national
food and beverage companies (Nestle, Unilever, Danone, Fonterra) and brings extensive experience in
brand & marketing, innovation strategy and portfolio, category assessment and strategic business
development in diverse food, beverage or science-based nutrition categories.
Her passion: advising Food & Beverage entrepreneurs and intrapreneurs to shape, innovate, grow and
build resilient food systems
She is passionate about creating value, from emerging to re-invented category, possessing broad expertise
in finding strategic opportunities, crafting differentiated brands and added value propositions in diverse food categories from ready-to-eat meals, healthy snacking, life-style beverage, alternative proteins to
functional beverage and Healthy Aging.
She has an MBA from the Schulich School of Business (York University Canada) and emlyon Business School
(France). She is member of board of Directors of emlyon alumni association.
Brigitte Zeller
Brigitte is a Senior business executive with P&L responsibility with an extensive international experience in
food and beverage (F&B) industry including 29 years in Asia (Singapore, New Zealand, 14 years in China),
France and 5 years in Eastern Europe.
She founded in 2019 Start’In for Good in Singapore to advise F&B science-based startups and SMEs,
ventures, both B2B and B2C, on bridging sustainable brand purpose, consumer-centric innovation, health
and food tech solutions and help them to create meaningful, sustainable impact in the evolving food and
beverage system. She is also part of HMT network for APAC.
Through advisory roles with organizations such as Emerald Technology Ventures and IPI (Innovation
Partner for Impact Singapore – governmental body), she contributes to shaping transformative solutions in
the food and beverage and health science-based sector.
Former positions: led local, regional, and global director positions in some of the largest multi-national
food and beverage companies (Nestle, Unilever, Danone, Fonterra) and brings extensive experience in
brand & marketing, innovation strategy and portfolio, category assessment and strategic business
development in diverse food, beverage or science-based nutrition categories.
Her passion: advising Food & Beverage entrepreneurs and intrapreneurs to shape, innovate, grow and
build resilient food systems
She is passionate about creating value, from emerging to re-invented category, possessing broad expertise
in finding strategic opportunities, crafting differentiated brands and added value propositions in diverse food categories from ready-to-eat meals, healthy snacking, life-style beverage, alternative proteins to
functional beverage and Healthy Aging.
She has an MBA from the Schulich School of Business (York University Canada) and emlyon Business School
(France). She is member of board of Directors of emlyon alumni association.
Speakers:
Adrien Desbaillets
Adrien is the Co-Founder and CEO of the SaladStop! Group. Having grown up in the hospitality industry in Asia, Adrien and his father felt a need for healthier food options in Singapore in 2009. This escalated into a vision of bringing something innovative, fresh and tasty to increasingly discerning and health-conscious people. Today, the SaladStop! Group is a multi-brand operator with over 80 outlets across Singapore, Hong Kong, Philippines, Korea, Indonesia, Thailand and the UAE.
Adrien is a Cornell University Graduate, and worked as a consultant in the hospitality industry for many years. Adrien most recently held the position of Vice- President – Development and Acquisitions with Kingdom Hotel Investments, spearheading all investment opportunities for the group in China.
Adrien Desbaillets
Adrien is the Co-Founder and CEO of the SaladStop! Group. Having grown up in the hospitality industry in Asia, Adrien and his father felt a need for healthier food options in Singapore in 2009. This escalated into a vision of bringing something innovative, fresh and tasty to increasingly discerning and health-conscious people. Today, the SaladStop! Group is a multi-brand operator with over 80 outlets across Singapore, Hong Kong, Philippines, Korea, Indonesia, Thailand and the UAE.
Adrien is a Cornell University Graduate, and worked as a consultant in the hospitality industry for many years. Adrien most recently held the position of Vice- President – Development and Acquisitions with Kingdom Hotel Investments, spearheading all investment opportunities for the group in China.
Eduardo Burg
As founder of Coa & Co, he’s reimagining chocolate’s healthful origins. In 2024, he launched Asia’s first high-protein chocolate brand and the world’s first chocolate fortified with fermented plant protein. The brand quickly earned retail traction, won FoodHack’s APAC FoodTech Worldcup, as well as being selected at FoodNavigators Global hottest Foodtech innovators list.
Previously, Eduardo was Managing Director of Danone Vietnam, where he built the local BU from scratch and grew market share 7x in under two years. He’s known for combining strategic clarity with executional rigor across marketing, innovation, and go-tomarket.
Eduardo Burg
As founder of Coa & Co, he’s reimagining chocolate’s healthful origins. In 2024, he launched Asia’s first high-protein chocolate brand and the world’s first chocolate fortified with fermented plant protein. The brand quickly earned retail traction, won FoodHack’s APAC FoodTech Worldcup, as well as being selected at FoodNavigators Global hottest Foodtech innovators list.
Previously, Eduardo was Managing Director of Danone Vietnam, where he built the local BU from scratch and grew market share 7x in under two years. He’s known for combining strategic clarity with executional rigor across marketing, innovation, and go-tomarket.
Louis-Alban Batard-Dupre
Louis-Alban Batard-Dupre
Thu, 23 Apr | 3:30 PM – 4:30 PM
Building a Halal Food Bridge Between the GCC and Southeast Asia
Across Southeast Asia a vibrant, innovative, and sustainability-oriented halal sector is taking off, with strong potential to build bridges to the Middle East. Hear from regulators, ecosystem builders, and dynamic entrepreneurs enabling innovative, sustainable halal products and food trade and collaborations across Southeast Asia and with the Gulf Cooperation Council (GCC) region.
Moderator:
Bella Khaja
Bella Khaja is a Singapore-based entrepreneur and cross-border ecosystem builder focused on strengthening halal trade links between Southeast Asia and the GCC. She is the Founder of SK Global Commerce, a regional platform facilitating strategic partnerships, market-entry pathways, and trade collaborations across business and investment sectors.
She also leads Genie Pro, a global talent management and remote workforce solutions company supporting businesses in scaling sustainably across markets, and Nimble Marketing Consultancy, where she advises brands on growth architecture and positioning the last decade.
Bella works at the intersection of ethical enterprise and sustainable expansion, connecting regulators, entrepreneurs, and private-sector leaders to build commercially viable bridges between Southeast Asia and the wider Gulf region.
Bella Khaja
Bella Khaja is a Singapore-based entrepreneur and cross-border ecosystem builder focused on strengthening halal trade links between Southeast Asia and the GCC. She is the Founder of SK Global Commerce, a regional platform facilitating strategic partnerships, market-entry pathways, and trade collaborations across business and investment sectors.
She also leads Genie Pro, a global talent management and remote workforce solutions company supporting businesses in scaling sustainably across markets, and Nimble Marketing Consultancy, where she advises brands on growth architecture and positioning the last decade.
Bella works at the intersection of ethical enterprise and sustainable expansion, connecting regulators, entrepreneurs, and private-sector leaders to build commercially viable bridges between Southeast Asia and the wider Gulf region.
Speakers:
Jeremy Tan
Jeremy Tan is the Chief Investment Officer of World Food Chain, spearheading investment, strategic partnerships, and large-scale growth across agriculture, food infrastructure, and international food trading. He plays a key role in advancing transformative initiatives including the Adlai project, which aims to unlock the commercial and food security potential of Adlai through scalable farming, processing, and distribution, and the World Food Hub, a bold vision to create an integrated ecosystem for food production, supply chain efficiency, and global trade. Known for combining investment thinking with execution, Jeremy is focused on building high-impact, future-ready platforms that strengthen food resilience, create economic value, and position World Food Chain at the forefront of the evolving global food economy.
Jeremy Tan
Jeremy Tan is the Chief Investment Officer of World Food Chain, spearheading investment, strategic partnerships, and large-scale growth across agriculture, food infrastructure, and international food trading. He plays a key role in advancing transformative initiatives including the Adlai project, which aims to unlock the commercial and food security potential of Adlai through scalable farming, processing, and distribution, and the World Food Hub, a bold vision to create an integrated ecosystem for food production, supply chain efficiency, and global trade. Known for combining investment thinking with execution, Jeremy is focused on building high-impact, future-ready platforms that strengthen food resilience, create economic value, and position World Food Chain at the forefront of the evolving global food economy.
Kenneth Wong
Kenneth Wong is Director, Supply Chain & Product Innovation at Hot Palette (Asia Pacific) Pte. Ltd., and also manages Hot Palette Thailand Co., Ltd., which operates as a global hub for halal‑-compliant sourcing and supply. He leads global supply chain strategy across 17 countries, supporting international foodservice operations. Kenneth focuses on building sustainable, resilient, and transparent halal supply chains by integrating regulatory compliance, responsible sourcing, and long‑-term partner collaboration. His work supports the development of scalable halal food systems that strengthen connectivity between Southeast Asia, Europe, Middle East and global markets.
Kenneth Wong
Kenneth Wong is Director, Supply Chain & Product Innovation at Hot Palette (Asia Pacific) Pte. Ltd., and also manages Hot Palette Thailand Co., Ltd., which operates as a global hub for halal‑-compliant sourcing and supply. He leads global supply chain strategy across 17 countries, supporting international foodservice operations. Kenneth focuses on building sustainable, resilient, and transparent halal supply chains by integrating regulatory compliance, responsible sourcing, and long‑-term partner collaboration. His work supports the development of scalable halal food systems that strengthen connectivity between Southeast Asia, Europe, Middle East and global markets.
Tonya Tan
Tonya Tan is the Founder and Cross Border Growth Leads of World Future Enterprises, a Singapore-based powerhouse driving cross-border growth between Asia and Middle East and the Founding Leads for Saudi Singapore Community. With over 3 decades of experience in retail and travel retail, she leads an advisory firm specializing in trade expeditions, event and entity management, go-to-market solutions, and integrated, innovative social media engagement strategies that accelerate business expansion into the region.
Tonya has been actively building commercial bridges between Asia’s dynamic halal food ecosystem and the fast-growing consumer markets of the Gulf Cooperation Council (GCC). Her work focuses on enabling food producers, FMCG brands, and retailers to navigate halal supply chains, retail market entry, and cross-border partnerships to reach global Muslim consumers.
She serves as a Council Member of the Saudi Arabia–Singapore Business Council, jointly established by the Singapore Business Federation and the Federation of Saudi Chambers, where she contributes to strengthening economic and business collaboration between the two nations.
A respected speaker, ecosystem connector, and international business strategist, Tonya has shared insights at leading global platforms including The Saudi Food Summit in Riyadh and Beautyworld Middle East, highlighting Asia’s growing influence in retail, F&B sourcing, and halal innovation. She organised Saudi–Singapore Gastronomy and Saudi National Day celebrations in Singapore on behalf of the Royal Embassy of Saudi Arabia, curating high-level cultural and business collaborations that deepen bilateral relations.
Tonya has been recognized internationally for her contributions to cross-border business and retail leadership, being named Entrepreneurial Arabia’s 100 Leaders of Influence 2025, Visionary for Sustainability & Innovation Retail Excellence 2025, Womenpreneur Middle East’s Most Influential Women in Retail 2024, and CEO Insight Asia’s Top 10 Retail Leaders 2023.
As Programme Director at SMU Academy, Tonya leads international learning journey to Dubai and Saudi Arabia, empowering women entrepreneurs and business owners to explore the business landscape and market entry opportunities across the region.
Together, let’s build stronger bridges between Asia and the Middle East—connecting halal innovation, food brand and global markets.
Tonya Tan
Tonya Tan is the Founder and Cross Border Growth Leads of World Future Enterprises, a Singapore-based powerhouse driving cross-border growth between Asia and Middle East and the Founding Leads for Saudi Singapore Community. With over 3 decades of experience in retail and travel retail, she leads an advisory firm specializing in trade expeditions, event and entity management, go-to-market solutions, and integrated, innovative social media engagement strategies that accelerate business expansion into the region.
Tonya has been actively building commercial bridges between Asia’s dynamic halal food ecosystem and the fast-growing consumer markets of the Gulf Cooperation Council (GCC). Her work focuses on enabling food producers, FMCG brands, and retailers to navigate halal supply chains, retail market entry, and cross-border partnerships to reach global Muslim consumers.
She serves as a Council Member of the Saudi Arabia–Singapore Business Council, jointly established by the Singapore Business Federation and the Federation of Saudi Chambers, where she contributes to strengthening economic and business collaboration between the two nations.
A respected speaker, ecosystem connector, and international business strategist, Tonya has shared insights at leading global platforms including The Saudi Food Summit in Riyadh and Beautyworld Middle East, highlighting Asia’s growing influence in retail, F&B sourcing, and halal innovation. She organised Saudi–Singapore Gastronomy and Saudi National Day celebrations in Singapore on behalf of the Royal Embassy of Saudi Arabia, curating high-level cultural and business collaborations that deepen bilateral relations.
Tonya has been recognized internationally for her contributions to cross-border business and retail leadership, being named Entrepreneurial Arabia’s 100 Leaders of Influence 2025, Visionary for Sustainability & Innovation Retail Excellence 2025, Womenpreneur Middle East’s Most Influential Women in Retail 2024, and CEO Insight Asia’s Top 10 Retail Leaders 2023.
As Programme Director at SMU Academy, Tonya leads international learning journey to Dubai and Saudi Arabia, empowering women entrepreneurs and business owners to explore the business landscape and market entry opportunities across the region.
Together, let’s build stronger bridges between Asia and the Middle East—connecting halal innovation, food brand and global markets.
Beyond Certification: Consumer Trust and Cultural Barriers in Halal Food Innovation
As alternative and cultivated proteins gain global attention for their sustainability potential, adoption in halal-sensitive markets depends on more than certification and technological advancement. In Southeast Asia, food choices are deeply shaped by religious legitimacy, institutional trust, cultural norms, and collective dining practices. Drawing from empirical research conducted in Malaysia, this session explores how consumer trust, perceived halal legitimacy, and social influence shape acceptance of novel proteins. The presentation highlights why certification alone is insufficient to secure public confidence and how industry players, regulators, and innovators must align sustainability narratives with cultural realities to achieve meaningful adoption in emerging halal markets.
Moderator:
Calista Ong
Calista Ong is a lecturer/ chef at the Asian Culinary Instutite, CET of Nanyang Polytechnic (NYP). She teaches Culinary Arts practical and theory modules to adult learners, bringing her industry experience and knowledge to students in the field.
Calista is engaged in curriculum development and teaching of the module “Sustainable Food & Beverage Practices”. Her primary focus is to use her culinary industry experience and explore ways on how to reduce food waste through menu engineering, portion control, better inventory management, re-purposing of by-products in the F&B sector. She is a strong advocate on using local produce in support of local economies and reduced transport emissions.
Her experience in large-scale food production enables her to incorporate smart kitchen technologies into both
instruction and practice. Through the use of energy-efficient equipment and intelligent monitoring systems that track energy, temperature, and cooking time, she enhances operational efficiency while reducing electricity consumption. Her expertise in food processing also helps extend product shelf life, thereby minimising spoilage and reducing overall food waste.
Her dedication to teaching excellence and forwardthinking instructional approaches equips adult learners with the competencies and confidence to excel in a dynamic and sustainability-driven food and beverage industry
Calista Ong
Calista Ong is a lecturer/ chef at the Asian Culinary Instutite, CET of Nanyang Polytechnic (NYP). She teaches Culinary Arts practical and theory modules to adult learners, bringing her industry experience and knowledge to students in the field.
Calista is engaged in curriculum development and teaching of the module “Sustainable Food & Beverage Practices”. Her primary focus is to use her culinary industry experience and explore ways on how to reduce food waste through menu engineering, portion control, better inventory management, re-purposing of by-products in the F&B sector. She is a strong advocate on using local produce in support of local economies and reduced transport emissions.
Her experience in large-scale food production enables her to incorporate smart kitchen technologies into both
instruction and practice. Through the use of energy-efficient equipment and intelligent monitoring systems that track energy, temperature, and cooking time, she enhances operational efficiency while reducing electricity consumption. Her expertise in food processing also helps extend product shelf life, thereby minimising spoilage and reducing overall food waste.
Her dedication to teaching excellence and forwardthinking instructional approaches equips adult learners with the competencies and confidence to excel in a dynamic and sustainability-driven food and beverage industry.
Speaker:
Firdaus Abd Hanan
His research focuses on how trust, halal legitimacy, cultural norms, and social influence shape consumer acceptance of novel and cultivated proteins in emerging markets. He has published in leading journals, including the International Journal of Consumer Studies, and actively reviews for Q1 journals such as Appetite.
Drawing from empirical research conducted in Malaysia, Firdaus offers evidence-based insights into how sustainability transitions must align with institutional credibility and cultural realities in halal-sensitive markets.
Firdaus Abd Hanan
Firdaus Abd Hanan is a senior lecturer at Universiti Teknologi MARA (UiTM) Malaysia and a doctoral researcher specializing in consumer behavior, sustainable food systems, and alternative protein innovation in Southeast Asia. With a professional background spanning hospitality, media, and academia, his work bridges culinary practice and food system research.
His research focuses on how trust, halal legitimacy, cultural norms, and social influence shape consumer acceptance of novel and cultivated proteins in emerging markets. He has published in leading journals, including the International Journal of Consumer Studies, and actively reviews for Q1 journals such as Appetite.
Drawing from empirical research conducted in Malaysia, Firdaus offers evidence-based insights into how sustainability transitions must align with institutional credibility and cultural realities in halal-sensitive markets.
Lindt Wong
Lindt is an accomplished lecturer with extensive experience in the higher education sector, specialising in hospitality management and operations.
As a leader in the Food & Beverage Sustainability curriculum, she is dedicated to advancing sustainability
practices within the hospitality & food industry. Lindt holds multiple prestigious certifications, including Certified Adult Continuing Education Trainer, WSET
Certified Educator, Certified Wine Specialist, French Wine Scholar, Specialty Coffee Barista and Whisky Ambassador accreditation.
Her commitment to educational excellence and innovative teaching methodologies empowers students to thrive in a rapidly evolving industry
Lindt Wong
Lindt is an accomplished lecturer with extensive experience in the higher education sector, specialising in hospitality management and operations.
As a leader in the Food & Beverage Sustainability curriculum, she is dedicated to advancing sustainability
practices within the hospitality & food industry. Lindt holds multiple prestigious certifications, including Certified Adult Continuing Education Trainer, WSET
Certified Educator, Certified Wine Specialist, French Wine Scholar, Specialty Coffee Barista and Whisky Ambassador accreditation.
Her commitment to educational excellence and innovative teaching methodologies empowers students to thrive in a rapidly evolving industry
EU’S Business Breakfast
From ESG to ROI: Unlocking the Business Value of Sustainability
Session Description
Sustainability is no longer just about reporting or compliance, it is becoming a strategic driver of business performance in hospitality. This panel explores how hotels can translate sustainability initiatives into tangible outcomes such as increased revenue, stronger brand differentiation, and long-term trust.
The discussion includes several key outcomes: using sustainability to enhance guest experiences and generate revenue, attracting and engaging purpose-driven talent, improving operational efficiency and cost savings, building impactful partnerships across the ecosystem, and moving beyond ESG reporting toward measurable business results.
Attendees will gain practical insights on how integrating sustainability into core operations and experiences can create real value for the business, guests, employees, and the wider community.
Moderator:
Gabriel Tan
Gabriel Tan is the CEO of GUAVA International, working with governments, destinations, hotel chains, airlines, cruise lines, global brands, NGOs and local communities to turn sustainability and stakeholder engagement into revenue growth, differentiation, and industry recognition.
He is the architect of ‘The GUAVA Model,’ recognised by the United Nations Global Compact, helping organisations move ESG beyond compliance into business value through impactful stakeholder experiences, products, and partnerships.
Gabriel was awarded the UN SDG Pioneer for Circular Economy for his global efforts in advancing sustainability. He also serves on various boards including the UN Tourism Panel of Experts, the United Nations Economic and Social Commission for Asia and the Pacific Circular Economy Task Force, and the Association of Chartered Certified Accountants Global Forum.
Gabriel Tan
Gabriel Tan is the CEO of GUAVA International, working with governments, destinations, hotel chains, airlines, cruise lines, global brands, NGOs and local communities to turn sustainability and stakeholder engagement into revenue growth, differentiation, and industry recognition.
He is the architect of ‘The GUAVA Model,’ recognised by the United Nations Global Compact, helping organisations move ESG beyond compliance into business value through impactful stakeholder experiences, products, and partnerships.
Gabriel was awarded the UN SDG Pioneer for Circular Economy for his global efforts in advancing sustainability. He also serves on various boards including the UN Tourism Panel of Experts, the United Nations Economic and Social Commission for Asia and the Pacific Circular Economy Task Force, and the Association of Chartered Certified Accountants Global Forum.
Speakers:
Jessie Lim
Jessie Lim is the Hotel Manager of Pullman Singapore Orchard with over 20 years of experience in hospitality. A strong advocate for sustainable hospitality, she has led key initiatives including Green Globe certification, food waste reduction, plastic-free guest operations, and community outreach, advancing responsible tourism across Accor properties in Singapore.
Jessie Lim
Jessie Lim is the Hotel Manager of Pullman Singapore Orchard with over 20 years of experience in hospitality. A strong advocate for sustainable hospitality, she has led key initiatives including Green Globe certification, food waste reduction, plastic-free guest operations, and community outreach, advancing responsible tourism across Accor properties in Singapore.
Marl Muir
Karl Muir is a seasoned hospitality leader with an impressive 50-year career in the global hotel industry. His professional journey spans across New Zealand and the Pacific, Australia, Malaysia and Singapore, giving him extensive international experience in hotel management and operations.
Karl has been with Hotel Properties Limited for more than 25 years, during which he has held key leadership roles including General Manager of Concorde Hotel Gold Coast and Concorde Hotel Shah Alam; and currently General Manager of Concorde Hotel Singapore. He is widely regarded as a highly experienced General Manager with strong expertise in strategic planning, operational management, and business performance optimisation.
An advocate for digital transformation in hospitality, Karl believes in leveraging technology to enhance operational efficiency and guest experience. He is also a strong supporter of sustainability initiatives, firmly believing that sustainability should be a daily lifestyle practice rather than simply a concept.
An interesting highlight of Karl’s career is his extensive experience in hotel asset enhancement. Over the years, he has successfully overseen major renovations for four hotels — including one property that underwent two major refurbishments during his tenure — consistently delivering quality upgrades with disciplined budget management and careful planning.
Marl Muir
Karl Muir is a seasoned hospitality leader with an impressive 50-year career in the global hotel industry. His professional journey spans across New Zealand and the Pacific, Australia, Malaysia and Singapore, giving him extensive international experience in hotel management and operations.
Karl has been with Hotel Properties Limited for more than 25 years, during which he has held key leadership roles including General Manager of Concorde Hotel Gold Coast and Concorde Hotel Shah Alam; and currently General Manager of Concorde Hotel Singapore. He is widely regarded as a highly experienced General Manager with strong expertise in strategic planning, operational management, and business performance optimisation.
An advocate for digital transformation in hospitality, Karl believes in leveraging technology to enhance operational efficiency and guest experience. He is also a strong supporter of sustainability initiatives, firmly believing that sustainability should be a daily lifestyle practice rather than simply a concept.
An interesting highlight of Karl’s career is his extensive experience in hotel asset enhancement. Over the years, he has successfully overseen major renovations for four hotels — including one property that underwent two major refurbishments during his tenure — consistently delivering quality upgrades with disciplined budget management and careful planning.
Lunch Break
Sustainability That Sells: Winning the Asian Mass Market
Session Description
Sustainability sits at the crossroads between aspiration and adoption. While many consumers express interest in living more sustainably, purchase decisions are still led by taste, price and convenience. The intention–action gap remains wide.
For brands, the real challenge is moving beyond early adopters and making sustainable choices mainstream.
In Asia’s highly competitive and price-sensitive markets, purpose alone is not enough. Sustainable products must deliver clear, tangible value.
This roundtable brings together leaders across FMCG, start-ups and sustainability-driven food concepts to explore:
- How to segment consumers beyond the usual “green vs. non-green” divide
- How brands translate sustainability into relevance and performance
- How companies in Asia are turning sustainability from a niche claim into mainstream commercial growth
Moderator:
Brigitte Zeller
Brigitte is a Senior business executive with P&L responsibility with an extensive international experience in
food and beverage (F&B) industry including 29 years in Asia (Singapore, New Zealand, 14 years in China),
France and 5 years in Eastern Europe.
She founded in 2019 Start’In for Good in Singapore to advise F&B science-based startups and SMEs,
ventures, both B2B and B2C, on bridging sustainable brand purpose, consumer-centric innovation, health
and food tech solutions and help them to create meaningful, sustainable impact in the evolving food and
beverage system. She is also part of HMT network for APAC.
Through advisory roles with organizations such as Emerald Technology Ventures and IPI (Innovation
Partner for Impact Singapore – governmental body), she contributes to shaping transformative solutions in
the food and beverage and health science-based sector.
Former positions: led local, regional, and global director positions in some of the largest multi-national
food and beverage companies (Nestle, Unilever, Danone, Fonterra) and brings extensive experience in
brand & marketing, innovation strategy and portfolio, category assessment and strategic business
development in diverse food, beverage or science-based nutrition categories.
Her passion: advising Food & Beverage entrepreneurs and intrapreneurs to shape, innovate, grow and
build resilient food systems
She is passionate about creating value, from emerging to re-invented category, possessing broad expertise
in finding strategic opportunities, crafting differentiated brands and added value propositions in diverse food categories from ready-to-eat meals, healthy snacking, life-style beverage, alternative proteins to
functional beverage and Healthy Aging.
She has an MBA from the Schulich School of Business (York University Canada) and emlyon Business School
(France). She is member of board of Directors of emlyon alumni association.
Brigitte Zeller
Brigitte is a Senior business executive with P&L responsibility with an extensive international experience in
food and beverage (F&B) industry including 29 years in Asia (Singapore, New Zealand, 14 years in China),
France and 5 years in Eastern Europe.
She founded in 2019 Start’In for Good in Singapore to advise F&B science-based startups and SMEs,
ventures, both B2B and B2C, on bridging sustainable brand purpose, consumer-centric innovation, health
and food tech solutions and help them to create meaningful, sustainable impact in the evolving food and
beverage system. She is also part of HMT network for APAC.
Through advisory roles with organizations such as Emerald Technology Ventures and IPI (Innovation
Partner for Impact Singapore – governmental body), she contributes to shaping transformative solutions in
the food and beverage and health science-based sector.
Former positions: led local, regional, and global director positions in some of the largest multi-national
food and beverage companies (Nestle, Unilever, Danone, Fonterra) and brings extensive experience in
brand & marketing, innovation strategy and portfolio, category assessment and strategic business
development in diverse food, beverage or science-based nutrition categories.
Her passion: advising Food & Beverage entrepreneurs and intrapreneurs to shape, innovate, grow and
build resilient food systems
She is passionate about creating value, from emerging to re-invented category, possessing broad expertise
in finding strategic opportunities, crafting differentiated brands and added value propositions in diverse food categories from ready-to-eat meals, healthy snacking, life-style beverage, alternative proteins to
functional beverage and Healthy Aging.
She has an MBA from the Schulich School of Business (York University Canada) and emlyon Business School
(France). She is member of board of Directors of emlyon alumni association.
Speakers:
Adrien Desbaillets
Adrien is the Co-Founder and CEO of the SaladStop! Group. Having grown up in the hospitality industry in Asia, Adrien and his father felt a need for healthier food options in Singapore in 2009. This escalated into a vision of bringing something innovative, fresh and tasty to increasingly discerning and health-conscious people. Today, the SaladStop! Group is a multi-brand operator with over 80 outlets across Singapore, Hong Kong, Philippines, Korea, Indonesia, Thailand and the UAE.
Adrien is a Cornell University Graduate, and worked as a consultant in the hospitality industry for many years. Adrien most recently held the position of Vice- President – Development and Acquisitions with Kingdom Hotel Investments, spearheading all investment opportunities for the group in China.
Adrien Desbaillets
Adrien is the Co-Founder and CEO of the SaladStop! Group. Having grown up in the hospitality industry in Asia, Adrien and his father felt a need for healthier food options in Singapore in 2009. This escalated into a vision of bringing something innovative, fresh and tasty to increasingly discerning and health-conscious people. Today, the SaladStop! Group is a multi-brand operator with over 80 outlets across Singapore, Hong Kong, Philippines, Korea, Indonesia, Thailand and the UAE.
Adrien is a Cornell University Graduate, and worked as a consultant in the hospitality industry for many years. Adrien most recently held the position of Vice- President – Development and Acquisitions with Kingdom Hotel Investments, spearheading all investment opportunities for the group in China.
Eduardo Burg
As founder of Coa & Co, he’s reimagining chocolate’s healthful origins. In 2024, he launched Asia’s first high-protein chocolate brand and the world’s first chocolate fortified with fermented plant protein. The brand quickly earned retail traction, won FoodHack’s APAC FoodTech Worldcup, as well as being selected at FoodNavigators Global hottest Foodtech innovators list.
Previously, Eduardo was Managing Director of Danone Vietnam, where he built the local BU from scratch and grew market share 7x in under two years. He’s known for combining strategic clarity with executional rigor across marketing, innovation, and go-tomarket.
Eduardo Burg
As founder of Coa & Co, he’s reimagining chocolate’s healthful origins. In 2024, he launched Asia’s first high-protein chocolate brand and the world’s first chocolate fortified with fermented plant protein. The brand quickly earned retail traction, won FoodHack’s APAC FoodTech Worldcup, as well as being selected at FoodNavigators Global hottest Foodtech innovators list.
Previously, Eduardo was Managing Director of Danone Vietnam, where he built the local BU from scratch and grew market share 7x in under two years. He’s known for combining strategic clarity with executional rigor across marketing, innovation, and go-tomarket.
Louis-Alban Batard-Dupre
Louis-Alban Batard-Dupre
Aiming for Zero Footprint in the F&B Industry
Session Description
Sustainability in the F&B industry has entered a new phase. The narrative is no longer about commitments and pledges, but about execution, accountability, and measurable outcomes.
In this session, we examine what it truly takes to move towards a zero-footprint model in a sector defined by complexity and scale. From food waste reduction to operational integration and data-led decision making, the conversation will confront the real trade-offs, implementation challenges, and collaboration required to turn ambition into impact over the next 12 to 24 months.
Moderator:
Corrado Forcellati
Corrado leads Paia FROM CBRE’s sustainability practice, guiding a high-performing team that supports clients across Singapore and Southeast Asia in embedding ESG into strategy and operations. With extensive international experience of over 25+ years in wholesale banking and advisory, he brings deep expertise in cross-border strategy, credit and regulatory risk, and ESG implementation across sectors.
He specialises in ESG strategy, materiality assessments, and stakeholder engagement, and has trained board directors, financial professionals, and corporates on sustainability governance, finance, and reporting. A regular speaker and moderator, Corrado contributes thought leadership on biodiversity, circular economy, and climate resilience.
Corrado has conducted multiple training programs for relationship managers of a leading Singaporean bank, assisted multiple REITs with their decarbonization strategy, and prepared risk management plans in line with MAS’s Environmental Risk Management guideline. He has led ESG Framework, training, and reporting for multiple conglomerates and advised data centers on their strategies and reporting.
He drives strategic partnerships and is frequently invited to judge and advise on climate-related awards and start-ups. Before joining Paia, Corrado was Director at KPMG Sustainability Services and previously served as CEO and Country Coordinator for Nordea Bank’s wholesale banking operations in China and Singapore.
Corrado is a certified Practicing Management Consultant by the Singapore Business Advisors & Consultants Council.
Corrado Forcellati
Corrado leads Paia FROM CBRE’s sustainability practice, guiding a high-performing team that supports clients across Singapore and Southeast Asia in embedding ESG into strategy and operations. With extensive international experience of over 25+ years in wholesale banking and advisory, he brings deep expertise in cross-border strategy, credit and regulatory risk, and ESG implementation across sectors.
He specialises in ESG strategy, materiality assessments, and stakeholder engagement, and has trained board directors, financial professionals, and corporates on sustainability governance, finance, and reporting. A regular speaker and moderator, Corrado contributes thought leadership on biodiversity, circular economy, and climate resilience.
Corrado has conducted multiple training programs for relationship managers of a leading Singaporean bank, assisted multiple REITs with their decarbonization strategy, and prepared risk management plans in line with MAS’s Environmental Risk Management guideline. He has led ESG Framework, training, and reporting for multiple conglomerates and advised data centers on their strategies and reporting.
He drives strategic partnerships and is frequently invited to judge and advise on climate-related awards and start-ups. Before joining Paia, Corrado was Director at KPMG Sustainability Services and previously served as CEO and Country Coordinator for Nordea Bank’s wholesale banking operations in China and Singapore.
Corrado is a certified Practicing Management Consultant by the Singapore Business Advisors & Consultants Council.
Speakers:
Teng Ho Lip
Ho Lip Teng is a sustainability practitioner, educator, and industry collaborator working at the intersection of regulatory compliance, business performance, and operational realities in the F&B and hospitality sectors. As Managing Director and Co-Founder of Thriving Weeds Pte Ltd, he supports businesses in translating sustainability requirements into practical, data-driven systems that reduce waste, improve productivity, and strengthen commercial outcomes.
Grounded in hands-on industry work and applied research, Lip Teng integrates technology, analytics, and change management to address challenges such as food waste, resource inefficiencies, and workforce adoption. Beyond consultancy, he is dedicated to uplifting industry capability organically—developing talent, sharing real-world insights, and enabling businesses to move from compliance-driven actions towards resilient, future-ready operations that deliver both environmental and economic value.
Teng Ho Lip
Ho Lip Teng is a sustainability practitioner, educator, and industry collaborator working at the intersection of regulatory compliance, business performance, and operational realities in the F&B and hospitality sectors. As Managing Director and Co-Founder of Thriving Weeds Pte Ltd, he supports businesses in translating sustainability requirements into practical, data-driven systems that reduce waste, improve productivity, and strengthen commercial outcomes.
Grounded in hands-on industry work and applied research, Lip Teng integrates technology, analytics, and change management to address challenges such as food waste, resource inefficiencies, and workforce adoption. Beyond consultancy, he is dedicated to uplifting industry capability organically—developing talent, sharing real-world insights, and enabling businesses to move from compliance-driven actions towards resilient, future-ready operations that deliver both environmental and economic value.
Yongzhen Low
Low Yongzhen is the Operations Director of EcoWise Holdings, where he leads integrated resource recovery and biomass energy projects across Singapore. He specialises in converting food waste, wood biomass, and other organic waste streams into renewable energy and usable outputs, enabling F&B, hospitality, and commercial operators to recycle waste, improve operational efficiency, and potentially reduce disposal costs while strengthening resource resilience. A Chartered Accountant with a strong background in audit and corporate finance, Yongzhen brings financial discipline, governance rigour, and execution focus to sustainability initiatives, working closely with regulators and industry partners to deliver commercially grounded environmental solutions that align sustainability goals with operational performance and long-term business value.
Yongzhen Low
Low Yongzhen is the Operations Director of EcoWise Holdings, where he leads integrated resource recovery and biomass energy projects across Singapore. He specialises in converting food waste, wood biomass, and other organic waste streams into renewable energy and usable outputs, enabling F&B, hospitality, and commercial operators to recycle waste, improve operational efficiency, and potentially reduce disposal costs while strengthening resource resilience. A Chartered Accountant with a strong background in audit and corporate finance, Yongzhen brings financial discipline, governance rigour, and execution focus to sustainability initiatives, working closely with regulators and industry partners to deliver commercially grounded environmental solutions that align sustainability goals with operational performance and long-term business value.
Patrick Chan
Patrick Chan is the Managing Director of Kitchen Haus Group and President of the Association of Catering Professionals Singapore ACAPS. In 14 years under his leadership, the Group launched nine brands through strategic partnerships and M&A. A 2019 Spirit of Enterprise Award winner, Patrick has been featured on the Jan 2025 cover of The Peak Singapore as a successful 2nd generation entrepreneur. He has spoken to over 4,000 professionals across five countries and is passionate about mentoring the next generation of entrepreneurs.
Patrick Chan
Patrick Chan is the Managing Director of Kitchen Haus Group and President of the Association of Catering Professionals Singapore ACAPS. In 14 years under his leadership, the Group launched nine brands through strategic partnerships and M&A. A 2019 Spirit of Enterprise Award winner, Patrick has been featured on the Jan 2025 cover of The Peak Singapore as a successful 2nd generation entrepreneur. He has spoken to over 4,000 professionals across five countries and is passionate about mentoring the next generation of entrepreneurs.
Building a Halal Food Bridge Between the GCC and Southeast Asia
Session Description
Across Southeast Asia a vibrant, innovative, and sustainability-oriented halal sector is taking off, with strong potential to build bridges to the Middle East. Hear from regulators, ecosystem builders, and dynamic entrepreneurs enabling innovative, sustainable halal products and food trade and collaborations across Southeast Asia and with the Gulf Cooperation Council (GCC) region.
Moderator:
Bella Khaja
Bella Khaja is a Singapore-based entrepreneur and cross-border ecosystem builder focused on strengthening halal trade links between Southeast Asia and the GCC. She is the Founder of SK Global Commerce, a regional platform facilitating strategic partnerships, market-entry pathways, and trade collaborations across business and investment sectors.
She also leads Genie Pro, a global talent management and remote workforce solutions company supporting businesses in scaling sustainably across markets, and Nimble Marketing Consultancy, where she advises brands on growth architecture and positioning the last decade.
Bella works at the intersection of ethical enterprise and sustainable expansion, connecting regulators, entrepreneurs, and private-sector leaders to build commercially viable bridges between Southeast Asia and the wider Gulf region.
Bella Khaja
Bella Khaja is a Singapore-based entrepreneur and cross-border ecosystem builder focused on strengthening halal trade links between Southeast Asia and the GCC. She is the Founder of SK Global Commerce, a regional platform facilitating strategic partnerships, market-entry pathways, and trade collaborations across business and investment sectors.
She also leads Genie Pro, a global talent management and remote workforce solutions company supporting businesses in scaling sustainably across markets, and Nimble Marketing Consultancy, where she advises brands on growth architecture and positioning the last decade.
Bella works at the intersection of ethical enterprise and sustainable expansion, connecting regulators, entrepreneurs, and private-sector leaders to build commercially viable bridges between Southeast Asia and the wider Gulf region.
Speakers:
Jeremy Tan
Jeremy Tan is the Chief Investment Officer of World Food Chain, spearheading investment, strategic partnerships, and large-scale growth across agriculture, food infrastructure, and international food trading. He plays a key role in advancing transformative initiatives including the Adlai project, which aims to unlock the commercial and food security potential of Adlai through scalable farming, processing, and distribution, and the World Food Hub, a bold vision to create an integrated ecosystem for food production, supply chain efficiency, and global trade. Known for combining investment thinking with execution, Jeremy is focused on building high-impact, future-ready platforms that strengthen food resilience, create economic value, and position World Food Chain at the forefront of the evolving global food economy.
Jeremy Tan
Jeremy Tan is the Chief Investment Officer of World Food Chain, spearheading investment, strategic partnerships, and large-scale growth across agriculture, food infrastructure, and international food trading. He plays a key role in advancing transformative initiatives including the Adlai project, which aims to unlock the commercial and food security potential of Adlai through scalable farming, processing, and distribution, and the World Food Hub, a bold vision to create an integrated ecosystem for food production, supply chain efficiency, and global trade. Known for combining investment thinking with execution, Jeremy is focused on building high-impact, future-ready platforms that strengthen food resilience, create economic value, and position World Food Chain at the forefront of the evolving global food economy.
Kenneth Wong
Kenneth Wong is Director, Supply Chain & Product Innovation at Hot Palette (Asia Pacific) Pte. Ltd., and also manages Hot Palette Thailand Co., Ltd., which operates as a global hub for halal‑-compliant sourcing and supply. He leads global supply chain strategy across 17 countries, supporting international foodservice operations. Kenneth focuses on building sustainable, resilient, and transparent halal supply chains by integrating regulatory compliance, responsible sourcing, and long‑-term partner collaboration. His work supports the development of scalable halal food systems that strengthen connectivity between Southeast Asia, Europe, Middle East and global markets.
Kenneth Wong
Kenneth Wong is Director, Supply Chain & Product Innovation at Hot Palette (Asia Pacific) Pte. Ltd., and also manages Hot Palette Thailand Co., Ltd., which operates as a global hub for halal‑-compliant sourcing and supply. He leads global supply chain strategy across 17 countries, supporting international foodservice operations. Kenneth focuses on building sustainable, resilient, and transparent halal supply chains by integrating regulatory compliance, responsible sourcing, and long‑-term partner collaboration. His work supports the development of scalable halal food systems that strengthen connectivity between Southeast Asia, Europe, Middle East and global markets.
Tonya Tan
Tonya Tan is the Founder and Cross Border Growth Leads of World Future Enterprises, a Singapore-based powerhouse driving cross-border growth between Asia and Middle East and the Founding Leads for Saudi Singapore Community. With over 3 decades of experience in retail and travel retail, she leads an advisory firm specializing in trade expeditions, event and entity management, go-to-market solutions, and integrated, innovative social media engagement strategies that accelerate business expansion into the region.
Tonya has been actively building commercial bridges between Asia’s dynamic halal food ecosystem and the fast-growing consumer markets of the Gulf Cooperation Council (GCC). Her work focuses on enabling food producers, FMCG brands, and retailers to navigate halal supply chains, retail market entry, and cross-border partnerships to reach global Muslim consumers.
She serves as a Council Member of the Saudi Arabia–Singapore Business Council, jointly established by the Singapore Business Federation and the Federation of Saudi Chambers, where she contributes to strengthening economic and business collaboration between the two nations.
A respected speaker, ecosystem connector, and international business strategist, Tonya has shared insights at leading global platforms including The Saudi Food Summit in Riyadh and Beautyworld Middle East, highlighting Asia’s growing influence in retail, F&B sourcing, and halal innovation. She organised Saudi–Singapore Gastronomy and Saudi National Day celebrations in Singapore on behalf of the Royal Embassy of Saudi Arabia, curating high-level cultural and business collaborations that deepen bilateral relations.
Tonya has been recognized internationally for her contributions to cross-border business and retail leadership, being named Entrepreneurial Arabia’s 100 Leaders of Influence 2025, Visionary for Sustainability & Innovation Retail Excellence 2025, Womenpreneur Middle East’s Most Influential Women in Retail 2024, and CEO Insight Asia’s Top 10 Retail Leaders 2023.
As Programme Director at SMU Academy, Tonya leads international learning journey to Dubai and Saudi Arabia, empowering women entrepreneurs and business owners to explore the business landscape and market entry opportunities across the region.
Together, let’s build stronger bridges between Asia and the Middle East—connecting halal innovation, food brand and global markets.
Tonya Tan
Tonya Tan is the Founder and Cross Border Growth Leads of World Future Enterprises, a Singapore-based powerhouse driving cross-border growth between Asia and Middle East and the Founding Leads for Saudi Singapore Community. With over 3 decades of experience in retail and travel retail, she leads an advisory firm specializing in trade expeditions, event and entity management, go-to-market solutions, and integrated, innovative social media engagement strategies that accelerate business expansion into the region.
Tonya has been actively building commercial bridges between Asia’s dynamic halal food ecosystem and the fast-growing consumer markets of the Gulf Cooperation Council (GCC). Her work focuses on enabling food producers, FMCG brands, and retailers to navigate halal supply chains, retail market entry, and cross-border partnerships to reach global Muslim consumers.
She serves as a Council Member of the Saudi Arabia–Singapore Business Council, jointly established by the Singapore Business Federation and the Federation of Saudi Chambers, where she contributes to strengthening economic and business collaboration between the two nations.
A respected speaker, ecosystem connector, and international business strategist, Tonya has shared insights at leading global platforms including The Saudi Food Summit in Riyadh and Beautyworld Middle East, highlighting Asia’s growing influence in retail, F&B sourcing, and halal innovation. She organised Saudi–Singapore Gastronomy and Saudi National Day celebrations in Singapore on behalf of the Royal Embassy of Saudi Arabia, curating high-level cultural and business collaborations that deepen bilateral relations.
Tonya has been recognized internationally for her contributions to cross-border business and retail leadership, being named Entrepreneurial Arabia’s 100 Leaders of Influence 2025, Visionary for Sustainability & Innovation Retail Excellence 2025, Womenpreneur Middle East’s Most Influential Women in Retail 2024, and CEO Insight Asia’s Top 10 Retail Leaders 2023.
As Programme Director at SMU Academy, Tonya leads international learning journey to Dubai and Saudi Arabia, empowering women entrepreneurs and business owners to explore the business landscape and market entry opportunities across the region.
Together, let’s build stronger bridges between Asia and the Middle East—connecting halal innovation, food brand and global markets.
Beyond Certification: Consumer Trust and Cultural Barriers in Halal Food Innovation
Session Description
As alternative and cultivated proteins gain global attention for their sustainability potential, adoption in halal-sensitive markets depends on more than certification and technological advancement. In Southeast Asia, food choices are deeply shaped by religious legitimacy, institutional trust, cultural norms, and collective dining practices. Drawing from empirical research conducted in Malaysia, this session explores how consumer trust, perceived halal legitimacy, and social influence shape acceptance of novel proteins. The presentation highlights why certification alone is insufficient to secure public confidence and how industry players, regulators, and innovators must align sustainability narratives with cultural realities to achieve meaningful adoption in emerging halal markets.
Moderator:
Calista Ong
Calista Ong is a lecturer/ chef at the Asian Culinary Instutite, CET of Nanyang Polytechnic (NYP). She teaches Culinary Arts practical and theory modules to adult learners, bringing her industry experience and knowledge to students in the field.
Calista is engaged in curriculum development and teaching of the module “Sustainable Food & Beverage Practices”. Her primary focus is to use her culinary industry experience and explore ways on how to reduce food waste through menu engineering, portion control, better inventory management, re-purposing of by-products in the F&B sector. She is a strong advocate on using local produce in support of local economies and reduced transport emissions.
Her experience in large-scale food production enables her to incorporate smart kitchen technologies into both
instruction and practice. Through the use of energy-efficient equipment and intelligent monitoring systems that track energy, temperature, and cooking time, she enhances operational efficiency while reducing electricity consumption. Her expertise in food processing also helps extend product shelf life, thereby minimising spoilage and reducing overall food waste.
Her dedication to teaching excellence and forwardthinking instructional approaches equips adult learners with the competencies and confidence to excel in a dynamic and sustainability-driven food and beverage industry
Calista Ong
Calista Ong is a lecturer/ chef at the Asian Culinary Instutite, CET of Nanyang Polytechnic (NYP). She teaches Culinary Arts practical and theory modules to adult learners, bringing her industry experience and knowledge to students in the field.
Calista is engaged in curriculum development and teaching of the module “Sustainable Food & Beverage Practices”. Her primary focus is to use her culinary industry experience and explore ways on how to reduce food waste through menu engineering, portion control, better inventory management, re-purposing of by-products in the F&B sector. She is a strong advocate on using local produce in support of local economies and reduced transport emissions.
Her experience in large-scale food production enables her to incorporate smart kitchen technologies into both
instruction and practice. Through the use of energy-efficient equipment and intelligent monitoring systems that track energy, temperature, and cooking time, she enhances operational efficiency while reducing electricity consumption. Her expertise in food processing also helps extend product shelf life, thereby minimising spoilage and reducing overall food waste.
Her dedication to teaching excellence and forwardthinking instructional approaches equips adult learners with the competencies and confidence to excel in a dynamic and sustainability-driven food and beverage industry.
Speaker:
Firdaus Abd Hanan
His research focuses on how trust, halal legitimacy, cultural norms, and social influence shape consumer acceptance of novel and cultivated proteins in emerging markets. He has published in leading journals, including the International Journal of Consumer Studies, and actively reviews for Q1 journals such as Appetite.
Drawing from empirical research conducted in Malaysia, Firdaus offers evidence-based insights into how sustainability transitions must align with institutional credibility and cultural realities in halal-sensitive markets.
Firdaus Abd Hanan
Firdaus Abd Hanan is a senior lecturer at Universiti Teknologi MARA (UiTM) Malaysia and a doctoral researcher specializing in consumer behavior, sustainable food systems, and alternative protein innovation in Southeast Asia. With a professional background spanning hospitality, media, and academia, his work bridges culinary practice and food system research.
His research focuses on how trust, halal legitimacy, cultural norms, and social influence shape consumer acceptance of novel and cultivated proteins in emerging markets. He has published in leading journals, including the International Journal of Consumer Studies, and actively reviews for Q1 journals such as Appetite.
Drawing from empirical research conducted in Malaysia, Firdaus offers evidence-based insights into how sustainability transitions must align with institutional credibility and cultural realities in halal-sensitive markets.
Lindt Wong
Lindt is an accomplished lecturer with extensive experience in the higher education sector, specialising in hospitality management and operations.
As a leader in the Food & Beverage Sustainability curriculum, she is dedicated to advancing sustainability
practices within the hospitality & food industry. Lindt holds multiple prestigious certifications, including Certified Adult Continuing Education Trainer, WSET
Certified Educator, Certified Wine Specialist, French Wine Scholar, Specialty Coffee Barista and Whisky Ambassador accreditation.
Her commitment to educational excellence and innovative teaching methodologies empowers students to thrive in a rapidly evolving industry
Lindt Wong
Lindt is an accomplished lecturer with extensive experience in the higher education sector, specialising in hospitality management and operations.
As a leader in the Food & Beverage Sustainability curriculum, she is dedicated to advancing sustainability
practices within the hospitality & food industry. Lindt holds multiple prestigious certifications, including Certified Adult Continuing Education Trainer, WSET
Certified Educator, Certified Wine Specialist, French Wine Scholar, Specialty Coffee Barista and Whisky Ambassador accreditation.
Her commitment to educational excellence and innovative teaching methodologies empowers students to thrive in a rapidly evolving industry
2025 Highlights
The Sustainability Summit 2025, formerly known as Sustainable Food Future, brought together leading experts, innovators, and policymakers committed to creating a more sustainable and resilient global food ecosystem. The program explored key themes such as sustainable food systems, alternative proteins, cultivated meat and seafood, and cutting-edge packaging innovations reshaping food production, distribution, and consumption. It also featured discussions on regulatory developments, emerging food technologies, and creative uses of alternative ingredients — including a live tasting of mochi made from adlai, Asia’s rising supergrain.
The event concluded with “Discover EU Authenticity on Your Plate,” a full-day celebration of PDO-certified specialties like Feta, Tokaj wine, Irish cream, whiskey, and Poitín, capped by the dynamic finale of THE SPARK Challenge. Reinforcing its position as FHA’s cornerstone for sustainability leadership, the Summit served as a powerful platform for innovation, collaboration, and practical strategies advancing the global food industry toward a greener, more sustainable future.
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