Programme

The 3rd Asia-Pacific edition of the Sustainable Foods Summit will now take place in Singapore on 15-16th March 2021.

Please contact us to get the detailed summit programme.

Session One: Sustainability Developments

The opening session gives an update on sustainability, covering the ramifications of COVID-19 on the food industry. The growing importance of food security and food safety will be discussed. With many consumers now looking more closely at standards and eco-labels, an update is given on the global market for organic food & drink. How have adoption rates changed since the coronavirus crisis? What is the growth outlook?

An update will be given on packaging and waste issues. What biopolymers can be used to make biodegradable and compostable packaging materials? How can Asian food companies and retailers reduce waste? A case study is given of a retailer that is developing zero-waste stores. Insights will be given into the challenges when attempting to move away from packaged goods. Other topics include closing packaging loops, and moving towards a circular economy.

Session Three: Sustainable Ingredients

The palette of sustainable ingredients continues to evolve. This session highlights some of the food ingredients that are gaining traction since the coronavirus crisis. What ingredients can boost personal immunity? How are they making their way into food and beverage products?  What are their health and environmental impacts?

The opening keynote makes the case for sustainable agriculture and how it contributes to a more equitable food industry. Details will be given of sustainable ingredients that are encouraging health & wellness in Asian consumers. An update is given on sustainable palm oil, including traceability and transparency in its supply chains. Details are given of fair trade ingredients, and how food companies can use the coveted Fairtrade mark on their products. Other speakers will cover plant-based proteins, and case studies of innovative products using sustainable ingredients.

Session Two: Ethical Sourcing & Traceability

After climate change, biodiversity loss is described as the greatest environmental challenge faced by the planet. Each year, over 2,000 species are estimated to become extinct because of loss of habitat or related environmental issues. Food safety & fraud risks are also rising, with about 1 in 10 foods adulterated or mislabelled. This session looks at practical approaches to encourage ethical sourcing and traceability of foods (ingredients).

Topics include biodiversity loss, genetically engineered food labelling schemes, blockchain technology, traceability tools, and success stories of ethical sourcing. To conclude, the panel will debate approaches to raise consumer consumer awareness of the need for sustainable sourcing.

Session Four: Marketing Update

This session discusses the implications of COVID-19 on marketing & distribution. How has the crisis changed the way we shop and eat? How is it changing consumer attitudes towards sustainable foods? What are the long term impacts on physical retailing, online retailing and foodservice outlets?

As plant-based foods continue to gain momentum, an update is given on market developments in Asia. China has the largest market for organic & sustainable foods market in Asia. Details are given on this prospective market, including market opportunities and pitfalls. A case study is given of a pioneering online retailer of sustainable foods in Asia. With consumer apathy often cited as the barrier to higher adoption rates of sustainable products, how has consumer behaviour changed since the virus outbreak? Guidance and pointers will be given into how Asian consumers be encouraged to make wiser choices for their health and the environment.