EXPLORING THE FUTURE OF FOOD
11 Dec 2024
Prepare to explore the Future of Food in a ground-breaking series brought to you by Kita Food Festival in partnership with Synthesis, a data company in Singapore.
If climate change and population growth stay on their current trajectories, research indicates the environment will not be able to sustain food production as we know it in 10-20 years from now.
Starting with three poignant Test Kitchen Seminars in Jan and Feb, then ending with the Future of Food Symposium in March, the series dives into three impact areas: how we will source, stretch, and increase the nutrition of food in years to come.
• Seminar 1 (Jan 20): Sourcing in the Future of Food
• Seminar 2 (Feb 10): Stretching in the Future of Food
• Seminar 3 (Feb 24): Sustenance in the Future of Food
• March 17: The Future of Food Symposium
The series draws upon Synthesis’ research, Menu 2034 which modelled 100,000 possible versions of the world in 2034: We either look to regenerative agriculture and ancient lessons to source, stretch and increase sustenance, or, most likely, we look to science and technology, creating novel foods.
In each event the research will be brought to life by leading food-thinkers: chefs, scientists, entrepreneurs, nutritionists, scholars and farmers.
Seminar 1: How will we source food in the future?
Monday, 20 Jan, 18:00-20:30
Synthesis Data House, 21 Caven Road, Singapore
$118 per person, including small plates, dishes and beverages from the future – all prepared by leading chefs and restaurants in Singapore
Rising populations will increase the demand for food, whilst rising greenhouse gas emissions will diminish food supply and security. Where will we source food from to raise production in a resource challenged world?
- Leveraging innovation: Discover advancements like protein from air, aquaponics systems, and cell-cultivated ingredients that are reshaping how we grow food.
- Learning from tradition: Explore the role of regenerative agriculture and native crops in creating resilient, sustainable food supplies.
Speakers include:
René Benguerel– Swiss founder and CEO of BlueYou, an aquaculture company regenerating impaired mangrove forests through shrimp, crab and bivalve farming.
Nithiya Laila– Singapore culinary anthropologist and host of TV show, Edible Wild, which explores edible indigenous plants in Singapore. Co-founder of the SG Seed Exchange.
Enzo Acerbi– Co-founder and chief techie of Vertical Oceans, pioneering urban aquaculture in Singapore producing high-quality shrimp.
All Access Pass
Attend all four events under the Future of Food series with the All Access Pass, for only SGD368:
- Test Kitchen Seminar 1: Sourcing the Future of Food (20 January)
- Test Kitchen Seminar 2: Stretching the Future of Food (10 February)
- Test Kitchen Seminar 3: Sustenance in the Future of Food (24 February)
- Future of Food Symposium: All-Day Pass at New Bahru (17 March)
Singapore Weekender: March 12-17
March will also bring on the Kita Singapore Weekender, a six-day programme packed with four-hands dinners, kitchen takeovers, and communal cook-ups featuring international guest chefs and local culinary stars. The lineup and programme of events will be released in January.
