Podcast Series
MIFB x
The Shift Asia - Sustainability Stories
Introducing “Green Plates, Bright Futures” an exciting pre-event podcast series, brought to you by MIFB in collaboration with The Shift Asia – Sustainability Stories by Freda Liu! This series spotlights sustainable F&B innovations in Asia, bringing you the stories of entrepreneurs and innovators who are making waves in their communities.
Each episode dives into the unique challenges and triumphs these F&B businesses face on their sustainability journey. Join us on this exciting journey as we unearth the future of food in our podcast series, revealing innovative practices that are redefining sustainability in the food and beverage industry across Asia.
Don’t miss out! Tune in and let’s uncover
the future of food together!
24 May 2024
MAY
Sustainable Transformation: Navigating the Shift in Food & Beverage Businesses
This fireside chat delves into the transformative journeys that food and beverage businesses undergo as they shift towards sustainable operations. Our expert speaker will unpack the complexities and challenges faced by these businesses, from sourcing eco-friendly materials and adopting green technologies to rethinking waste management and supply chain logistics. We will explore case studies of F&B enterprises that have successfully……implemented sustainability measures, examining the strategies that worked and the hurdles they overcame. Additionally, the discussion will highlight how sustainability not only aligns with environmental goals but also enhances brand reputation and customer loyalty. Attendees will gain insights into effective practices for making their businesses more sustainable and learn about the tangible benefits of these transformations in the F&B industry.
Speaker
Robert Cimmino
Culinary F&B Strategist
31 May 2024
MAY
The Future of Dining: Emerging Trends in Sustainable Restaurants Across Asia
This episode explores the dynamic landscape of sustainability within Asia’s restaurant scene. As the region grapples with rapid urbanization and economic growth, its food service industry faces unique sustainability challenges and opportunities. We’ll discuss with the Director of The Sustainable Restaurant Association the current state of sustainable dining in Asia, including the various practices restaurants are adopting to minimize…… their environmental footprint. The conversation will delve into the cultural, economic, and regulatory factors influencing sustainable practices in Asian restaurants, highlighting innovative solutions like local sourcing, waste reduction, and energy-efficient operations. We will also explore how consumer preferences in Asia are shifting towards sustainability and what that means for the future of dining in the region. This interview aims to provide listeners with a comprehensive understanding of how restaurants can lead the way in sustainability amidst Asia’s diverse culinary landscape.
Speaker
Karen Finnerty
The Sustainable Restaurante Association
7 June 2024
June
From Smoothie to Style: Avocado Waste’s Fashionable Second Life
In this enlightening episode, we focus on a pioneering avocado smoothie business that exemplifies the zero food waste concept by repurposing every part of the avocado. Discover how they transform discarded avocado pits and skins into vibrant, natural dyes for clothing and accessories. We will explore the environmental and economic benefits of this innovative approach, engaging with both the creators behind……
the business and fashion designers who incorporate these dyes into their collections. Through expert insights, we’ll examine the process, the challenges of sustainable dye production, and the growing trend of eco-conscious fashion. Tune in to learn how this business is blending nutrition with fashion in a bid to promote sustainability in two distinct industries.
Speaker
Chai Nyit Fung
Founder of Avosome
14 June 2024
June
Whole Ingredient Cooking: Mastering Zero Waste in the Kitchen
This episode dives into the art of zero waste cooking, where every part of the ingredient—be it vegetable, seafood, or meat—is utilized to create innovative and delicious dishes. We’ll feature chefs and who excel in using unconventional parts like vegetable peels, fish bones, and meat trimmings, transforming what would be waste into culinary delights. Audience will learn about the techniques and recipes that maximize flavor while…… minimizing waste, along with the environmental and economic benefits of this approach. Join us as we explore how these practices not only lead to more sustainable kitchens but also enhance the culinary experience by introducing new textures and flavors.
Speaker
Chef John Lim Chef De Cuisine of Roots Restaurant
Chef Lee Zhi Xi CO-Founder of Eat & Cook
21 June 2024
June
Grocery Gold: Quest to Save Imperfect Produce and Reduce Food Waste
In this fireside chat, we will explore the pioneering efforts of Graze Market in combating food waste by rescuing and redistributing ‘imperfect’ fruits and vegetables in Malaysia. Our discussion will focus on the societal and environmental implications of food wastage, particularly how discarded produce contributes to the depletion of Earth’s resources. We will delve into the innovative strategies employed by Graze Market to change……consumer perceptions about what constitutes acceptable produce and discuss the logistical and operational challenges involved in this process. The conversation will also highlight the broader impact of these efforts on reducing greenhouse gas emissions and saving water and energy that would otherwise be spent on food production. Join us as we discuss how Graze Market not only addresses food wastage locally but also sets an example for sustainable practices globally, inspiring businesses and consumers alike to reconsider the value of ‘imperfect’ food.
Speaker
Clara Wan
Founder & CEO of Saving Graze SDN BHD
28 June 2024
June
Turning Imperfections into Impact: How ‘Ugly’ Produce is Transforming the Food & Beverage Industry
In this episode, we delve into the inspiring journeys of two innovative businesses that are redefining food waste by salvaging ‘ugly’ fruits and vegetables and transforming them into delicious, sustainable products. We’ll explore how these companies are not only challenging societal beauty standards for produce but…… are also creating economic opportunities and reducing environmental impact. Through interviews with the founders, we’ll uncover the creative processes, the challenges they face, and the strategies they employ to educate consumers and expand their market reach. Join us as we discuss the broader implications of their work on the food and beverage industry and how they contribute to a more sustainable world.
Speaker
Hailey Yong The Unusual Green
Professor Dr Azwan Mat Lazim
Universiti Kebangsaan Malaysia
5 July 2024
JULY
Full Circle Brews: Pioneering Zero Waste in the Coffee Cafe Sector
In this episode of “Green Plates, Bright Futures,” we delve into the innovative ways coffee cafes are embracing the circular economy to combat food waste. As one of the most beloved beverages worldwide, coffee production generates significant waste, from spent grounds to disposable packaging. We will explore how cafes across Asia are turning these waste streams into valuable resources—using coffee grounds for……
compost, biofuels, and even creating upcycled products like furniture and reusable cups. Our discussion will feature insights from cafe owners who are leading the charge in sustainability, highlighting the challenges they face and the creative solutions they employ. Join us as we discover how the coffee cafe sector is brewing up a storm in the fight against waste, proving that every part of the coffee bean, from cherry to grounds, holds untapped potential.
Speaker
TBC
12 July 2024
JULY
Future of Meat and It’s Rise in Asia
In this episode of “Green Plates, Bright Futures,” we dive into the cutting-edge world of cultured meat and its rapidly growing presence in Asia. With recent approvals by regulatory bodies like the Singapore FDA, cultured meat is poised to revolutionize the food industry by offering sustainable and ethical alternatives to traditional livestock production. We’ll explore how this innovative technology is being embraced by manufacturers……
across Asia, the science behind growing meat from cells, and the potential environmental benefits of reducing our reliance on conventional meat sources. Our guests include industry experts and business leaders who are at the forefront of the cultured meat revolution, discussing the challenges of scaling production, consumer acceptance, and the future impact on Asia’s food landscape. Tune in as we dissect how cultured meat could not only change what we eat but how our food is produced, contributing to a more sustainable planet.
Speaker
Diane Fermin Roader
FoodHack
