Embracing Sustainability in Food Services: Win at Buying Green
In line with the Singapore Green Plan 2030, the Hotel Sustainability Roadmap by Singapore Tourism Board (STB) and Singapore Hotel Association (SHA) envisions a leading sustainable hotel industry that is transformative as well as drives competitiveness and growth.
This session in the SHATEC Webinar Series 2022 seeks to examine the following areas:
- Strategies and challenges in reducing carbon footprint and achieving zero net emissions
SAVE THE DATE!
This session will be presented in a hybrid format at the Agri-Food Tech Expo Asia 2022, with speakers and panellists joining virtually or in-person.
| Date | 28 October 2022 |
| Time | 3.00pm to 4.00pm |
| Venue |
Agri-Food Tech Expo Asia 2022 |
Webinar Details
| Time | Programme: |
| 2.45 pm – 3.00pm | Registration |
| 3.00pm – 3.05pm | Emcee’s Introduction |
| 3.05pm – 3.20pm |
Keynote Speaker: Chef Andreas Kurfurst |
| 3.20 pm – 3.50 pm |
Panel Discussion Q&A Session Moderator Chef Jacob Ng Panellists Chef Andreas Kurfurst Mr Kelvin Ng Mr Phil Smith |
| 3:50pm – 3:55pm |
Closing Speech: Mr Lim Boon Kwee |
| 3:55pm – 4:00pm |
Q&A End-of-Programme Evaluation |
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Keynote Speaker and Panellist Chef Andreas Kurfurst Chef Andreas amasses an impressive 11 years of experience in the education training field & 37 years of experience in the culinary and pastry industry. With his vast knowledge and expertise, Andreas is able to keep up with the ever-evolving dynamics of the hospitality and tourism industry. HTMi Switzerland is an internationally known Hotel and Tourism Management Institute, providing training, practice and knowledge of the Hospitality Industry to students from all over the world. With thedynamics of the hospitality and tourism industry shifting rapidly towards sustainability, HTMi has led by example in the focusing on gastronomy and the importance of sustainable food policies – as seen in the 23rd International Hospitality and Tourism Research Conference (2019). |
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Panellist Mr Kelvin Ng A business professional with over 26 years’ experience working in multinational blue-chipcompanies and world renowned think tanks. TedEx Singapore speaker and a UK trained Chartered Engineer. Commenced appointment as Marine Stewardship Council’s Asia Board member since 2012, Kelvin was the former ASEAN Director for Green Monday, a leading alternative protein company headquartered in Hong Kong. He also has a background in Organic Agriculture as the Managing Director of Binca, a leading European Farm to Fork Organic Supply Chain Company. He was also the former Regional Director for Yum Brands for Asia and the Vice President of Singapore Airlines’ catering arm, SATS. His current role as Executive Vice President in Float Foods is to commercialise and scale up the company globally, driving positive social change and improving the lives of people through healthier diets. Kelvin has experience in key strategic management positions and has held various senior management roles in F&B, Supply Chain, Logistics and Agri-food Technology. |
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Panellist Mr Phil Smith Mr Phil Smith is a hospitality professional with over 38 years’ experience in luxury hotels in New Zealand, Canada, China, Malaysia and Singapore. Phil has worked with FRHI HOTELS & RESORTS (Fairmont Raffles Hotels International), one of the world’s leading luxury hotel brands, including some of their well-known properties in the Canadian Rockies, before moving to Asia to open Fairmont’s first hotel in China. Highly recognised as a professional and respected leader in hospitality, Phil has been highly successful in creating hotel teams that excel in engaging, personal and memorable guest experiences, and bringing a hotel’s brand to life. From his time in the Canadian Rockies with Fairmont, Phil has been very passionate and active about environmental sustainability, along with how our industry can be better models of sustainability and protecting the future of our industry. |
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Moderator Chef Jacob Ng Chef Jacob Ng started his journey in F&B when he was 14. A graduate of the Culinary Institute of America with a BA in Culinary Arts Management, he has worked in various restaurants such as FOC Restaurant, Gattopardo Ristorante Di Mare and Toby's Estate Coffee Roasters. Currently a Senior Trainer in SHATEC, Chef Jacob is in charge of developing various courseware for PET full-time programmes and CET short courses, as well as the culinary training of learners in the school. He is also the Sustainability Champion of SHATEC, aiming to promote awareness, adoption and application of eco-friendliness and environmental management strategies among the trainees to cultivate graduates who embrace sustainability, both as consumers and hospitality practitioners. |
| Time | Programme: |
| 2.45 pm – 3.00pm | Registration |
| 3.00pm – 3.05pm | Emcee’s Introduction |
| 3.05pm – 3.20pm |
Keynote Speaker: Chef Andreas Kurfurst |
| 3.20 pm – 3.50 pm |
Panel Discussion Q&A Session Moderator Chef Jacob Ng Panellists Chef Andreas Kurfurst Mr Kelvin Ng Mr Phil Smith |
| 3:50pm – 3:55pm |
Closing Speech: Mr Lim Boon Kwee |
| 3:55pm – 4:00pm |
Q&A End-of-Programme Evaluation |
|
|
|
Keynote Speaker and Panellist Chef Andreas Kurfurst Chef Andreas amasses an impressive 11 years of experience in the education training field & 37 years of experience in the culinary and pastry industry. With his vast knowledge and expertise, Andreas is able to keep up with the ever-evolving dynamics of the hospitality and tourism industry. HTMi Switzerland is an internationally known Hotel and Tourism Management Institute, providing training, practice and knowledge of the Hospitality Industry to students from all over the world. With thedynamics of the hospitality and tourism industry shifting rapidly towards sustainability, HTMi has led by example in the focusing on gastronomy and the importance of sustainable food policies – as seen in the 23rd International Hospitality and Tourism Research Conference (2019). |
|
|
|
Panellist Mr Kelvin Ng A business professional with over 26 years’ experience working in multinational blue-chipcompanies and world renowned think tanks. TedEx Singapore speaker and a UK trained Chartered Engineer. Commenced appointment as Marine Stewardship Council’s Asia Board member since 2012, Kelvin was the former ASEAN Director for Green Monday, a leading alternative protein company headquartered in Hong Kong. He also has a background in Organic Agriculture as the Managing Director of Binca, a leading European Farm to Fork Organic Supply Chain Company. He was also the former Regional Director for Yum Brands for Asia and the Vice President of Singapore Airlines’ catering arm, SATS. His current role as Executive Vice President in Float Foods is to commercialise and scale up the company globally, driving positive social change and improving the lives of people through healthier diets. Kelvin has experience in key strategic management positions and has held various senior management roles in F&B, Supply Chain, Logistics and Agri-food Technology. |
|
|
|
Panellist Mr Phil Smith Mr Phil Smith is a hospitality professional with over 38 years’ experience in luxury hotels in New Zealand, Canada, China, Malaysia and Singapore. Phil has worked with FRHI HOTELS & RESORTS (Fairmont Raffles Hotels International), one of the world’s leading luxury hotel brands, including some of their well-known properties in the Canadian Rockies, before moving to Asia to open Fairmont’s first hotel in China. Highly recognised as a professional and respected leader in hospitality, Phil has been highly successful in creating hotel teams that excel in engaging, personal and memorable guest experiences, and bringing a hotel’s brand to life. From his time in the Canadian Rockies with Fairmont, Phil has been very passionate and active about environmental sustainability, along with how our industry can be better models of sustainability and protecting the future of our industry. |
|
|
|
Moderator Chef Jacob Ng Chef Jacob Ng started his journey in F&B when he was 14. A graduate of the Culinary Institute of America with a BA in Culinary Arts Management, he has worked in various restaurants such as FOC Restaurant, Gattopardo Ristorante Di Mare and Toby's Estate Coffee Roasters. Currently a Senior Trainer in SHATEC, Chef Jacob is in charge of developing various courseware for PET full-time programmes and CET short courses, as well as the culinary training of learners in the school. He is also the Sustainability Champion of SHATEC, aiming to promote awareness, adoption and application of eco-friendliness and environmental management strategies among the trainees to cultivate graduates who embrace sustainability, both as consumers and hospitality practitioners. |
Our Sponsors
For more information about sponsorship opportunities at the SHATEC Webinar Series 2022,
please check out the sponsorship benefits or contact webinar@shatec.sg!