KITA FOOD FESTIVAL
Future of Food Seminar Series in Singapore
20 January, 10 & 24 February 2025
Singapore Weekender 2025
12-17 March
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The Future of Food Series
The Future of Food Series, by Synthesis and Kita Food Festival, features four events in Q1 2025. It explores future food trends in light of climate and population pressures. Leading food thinkers, chefs, and innovators will discuss sourcing, stretching, and increasing the nutritional density of food over the next decade.
Latest Updates
KITA FOOD FESTIVAL: SINGAPORE Q1 2025
4 Dec 2024
What will food be like for us in 2034?
Food is central to our cultures. It expresses identity, creativity, and marks milestones.
Today, we enjoy a vast choice of ingredients, recipes, and cuisines.
But change is coming…
With current climate change and population trajectories, research indicates the environment will not be able to sustain food production as we currently know it in 10-20 years to come.
So what will be the future of food? That’s the big question Kita Food Festival and pioneering data consultancy Synthesis will be exploring in Quarter 1 2025.
Through a series of three seminars and a symposium, SyKi, as we’ve nicknamed our partnership, will look at how we will source, stretch and increase nutritional density in food in the decades to come.
Here they are in a nutshell:
Seminar 1 – Sourcing the Future of Food: January 20
Seminar 2 – Stretching the Future of Food: February 10
Seminar 3 – Sustenance in the Future of Food: February 24
The Future of Food Symposium: March 17
Kita Selects
They are a great source of protein and taste like beef or lamb when cooked. So are our kitchens and restaurants finally ready for the insect revolution?
The Guardian
7 Aug 2024
What will the diets of the future look like? The answer depends in part on what foods Westerners can be persuaded to eat.
The Conversation
1 Nov 2024
About Kita
Kita Food Festival is an exploration and celebration of food in Southeast Asia.
Through a series of curated dinners, collaboration cook ups, symposiums and CSR programmes, Kita aims to spotlight chefs, producers, flavours, and food innovators, while offering inspiration and skills to the younger generation, and a platform for discussing consumption and the future of food.
Kita means “us” or “we” in Malay, a nod to the festival’s origins in Malaysia. This highlights the festival’s inclusive nature, regardless of race, colour, creed, or socio-economic status. It appreciates that in the act of eating, the production of food and caring for an ecologically sound future, the festival’s main themes – we are one.
Kita is a community.
Dining Events
From exclusive, indulgent, once-in-a-lifetime “multi-hand” dining collaborations to fun- often quirky- and vitally, easy-on-the-wallet party pop-ups.
Multi-Chef Communal Cook-Up
Communal cook-ups with multiple chefs working together to produce tasty but unfussy tapas dishes with a side of grooving tunes and relaxed vibes.
Horizons
A free-to-attend skills-strengthening program for select junior chefs designed to broaden their horizons and positively build and strengthen the industry.
Kita Conversations
A platform for chefs, producers and F&B industry leaders to converge and discuss the topics and issues that are shaping their world today.
“I love the purpose of the Kita Food Festival. Promoting Southeast Asian F&B in a fun and meaningful way makes it very different from other festivals in the region. My favourite part of 2022 was definitely Kita Conversations, which discussed important subjects that need to be addressed now. Our industry is changing in so many different ways. It is time to address these changes.”
Daniel Chavez (Chef Patron)
Canchita Peruvian Cuisine, Singapore
