Sun, 13 Sep | Zoom Link Below

[Dialogue] How is the Food Sector Becoming Sustainable by CRF

In this panel curated by CRF, learn how leaders in the F&B industry are paving the way to sustainability. Featuring Big Idea Ventures, Muuse and Kult Kafe, and moderated by Sophie’s BioNutrients.
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[Dialogue] How is the Food Sector Becoming Sustainable by CRF

Time & Location

13 Sep 2020, 1:30 pm – 2:30 pm SGT
Zoom Link Below

About the Event

Zoom Link: https://zoom.us/j/98209683388

Eugene Wang, Co-Founder & CEO, Sophie’s BioNutrients (Moderator)

Eugene Wang grew up immersed in the vegetarian food business. Since 2010, his vision for launching Sophie’s Kitchen, the first Plant-Based Seafood Alternative, has manifested into a viable category innovation lauded by the press and social media thought leaders. Sophie’s Kitchen had won numerous recognitions from companies like PepsiCo and Chipotle’s. In 2019, Eugene took the alternative protein to the microorganism level and started another new venture in Singapore, Sophie’s BioNutrients Pte Ltd. He won the grand prize of $1 million SGD at The Liveabilty Challenge 2019 with this new project and started his first protein fermentation facility in Singapore.

Ryza Jacobs, Marketing Executive, nomVnom (Panellist)

Ryza is the marketing executive for nomVnom, a plant-based fast food restaurant chain in Singapore. He is also a volunteer with CRF under its animal advocacy initiative, Animal Allies Singapore. He holds a certificate in Plant-Based Nutrition from the T.Colin Campbell Centre for Nutrition Studies and is the lead baker for Sayang's, an online confectionery that specialises in chocolate cakes made with ethically-sourced cocoa, coffee and sugar. Ryza was also a keynote speaker at the Bali Vegan Festival in 2018. He believes in making more compassionate, healthy and sustainable choices to help make this world a better place for all living beings.

Dr Matthew Zhao,  Food Scientist, Big Idea Ventures (Panellist)

Dr Matthew Zhao is the Food Scientist at Big Idea Ventures, Asia. His technical expertise includes specialisation in post-harvest technology, food packaging and processing, and shelf-life evaluation. Under his guidance, several companies were successful in adopting innovative novel technology, solutions and processes to commercialise their product with better nutritional value, a stable shelf-life among other value-added functional properties. He holds a PhD in Food Technology from Massey University, New Zealand.

Jonathan Tostevin, COO, Muuse (Panellist)

Jonathan is COO of Muuse, a Singaporean start-up with a global ambition to reduce single-use waste by developing city-wide systems for reusable takeaway packaging.

Notice:

  • This is an online event.
  • Please note that this session will be recorded by the Swap4Earth committee.
  • You will receive a Confirmation Email with an access link to the festival
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