FUTURE OF FOOD SYMPOSIUM
A PLATFORM TO DISCUSS THE FUTURE OF FOOD
The Future of Food Symposium, held on March 17, 2025 at New Bahru in Singapore, was a culmination of three test kitchen seminars that explored what – given the current trajectories of climate change and population growth- we might be eating in a decade from now.
The event invited renowned chefs, farmers, scientists, and food innovators from around the world shared their expertise and offer actionable insights and strategies to prepare for the evolving food landscape.
KITA CONVERSATIONS
Kita Conversations is an ongoing dialogue regarding food and its production, history and consumption in the Southeast Asia region. It is a platform to discuss gastronomy and the F&B industry without the buzzwords that have adulterated well-meaning concepts like authenticity, farm to table and sustainability.
Kita Conversations 2024 | Kuala Lumpur
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Su Kim Hock | Where Have All the Sous Chefs Gone? Navigating the Restaurant Labor Crunch
Kuala Lumpur | Sept 2024
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Dr. David Neo | Cooking Like Our Mothers: A Lost Art? The Importance of Maintaining Our Tradition
Kuala Lumpur | Sept 2024
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Suzanne Ling | A Recipe for Social Change: The Impact of PichaEats | Kuala Lumpur | Sept 2024
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Jimmy Ophorst | The Power of Place: Building a Culinary Legacy Through Local Community | Kuala Lumpur | Sept 2024
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Ben Devlin: Utilising a Whole Squid | Kuala Lumpur | Sept 2024
Kita Conversations 2023 | Kuala Lumpur
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Fundamental Hospitality | Oliver Truesdale Jutras | Kuala Lumpur | Oct 2023
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Looking into The Past to Feed the Present | Nithiya Laila |
Kuala Lumpur | Oct 2023
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Decoding Enzymes: Novel Culinary Techniques | John Regefalk |
Kuala Lumpur | Oct 2023
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Following The Money: How To Save Big by Reducing Food Waste | Benjamin Lephilibert |
Kuala Lumpur | Oct 2023
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Culinary Causeway: Gastronomic DNA of Malaysia & Singapore |
Khir Johari | Kuala Lumpur |
Oct 2023
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Defining and Redefining Luxury through Local Ingredients | Chele Gonzalez | Kuala Lumpur |
Oct 2023
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Elevating Malaysian Cuisine in Australia | Diana Chan | Kuala Lumpur | Oct 2023
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The Role of Chefs in Shaping Alternative Food Networks | Eric Olmedo | Kuala Lumpur | Oct 2023
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Transforming Hyatt’s Flagship Asian Hotel Into A Pinnacle of Sustainability | Steffan Heerdt | Kuala Lumpur |
Oct 2023
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The Trend of Temperance |
Aaron Trotman |
Kuala Lumpur |
Oct 2023
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Panel: The Malaysian F&B Landscape | Darren Chin, Jenifer Kuah, Raymond Tham | Kuala Lumpur | Oct 2023
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Panel: Navigating The Plate | Ami Sugiyama, Darren Chin, Oliver Truesdale Jutras | Kuala Lumpur | Oct 2023
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The Profound Impact of Culinary Ratings & Celebrity Chef Culture | David Thompson | Kuala Lumpur | Oct 2023
Kita Conversations 2023 | Singapore
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Anissa Helou | Feast: Food of the Islamic World | Singapore |
Oct 2023
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Sun Worship: Being a Chef in the Pre-Apocalyse | Oliver Truesdale Jutras | Singapore | Oct 2023
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Sustainability Not Only as a Practice, But a Frame of Mind | Matt Orlando | Singapore | Oct 2023
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A Sustainable Ecosystem | Deepankar Khosla |
Singapore | Oct 2023
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Heterogeneity: The Myth of a Singular Indian Food Identity | Prateek Sadhu | Singapore |
Oct 2023
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The Whole Beast: Crafting Menus Out of One Animal | Peter Smit | Singapore | Oct 2023
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The Making of Kampot Pepper | Nithiya Laila | Singapore |
Oct 2023
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My Neighbours in Kandahar Street | Khir Johari | Singapore | Oct 2023
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Cultured Meat: The (Unedible) Elephant in the Room | George Pepou | Singapore | Oct 2023
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Sustainability of the Mind | Matt Stone | Singapore | Oct 2023
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Bahay Kubo: My Home Away From Home | Kurt Sombero | Singapore | Oct 2023
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Growing Food Sustainably |
Dr Farshad Shishehchian |
Singapore | Oct 2023
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