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Sci-fi or {Re}ality?

(possible) future of food



Synopsis: We are fortunate to live in these abundant times.  Statistics showed that in 1930s America, one farmer could only support 4 persons, whereas by 2010 on farmer could support 155 persons. Yet modern food production has created enormous problems and challenges, as we have come to know and have discussed with other forum speakers.  For instance, a significant percentage of the world's population remain underfed and under nourished; some people don’t care about whole foods at all; many interpret sustainability differently; and some want to control food via proprietary and patented foods. Let’s continue to dialogue, talk and understand these issues, as well as collaborate on manifesting positive future developments.

A conversation about food waste, farming and endemic ingredients. 19-20 March 2018, Bangkok


{Re} is a two-day forum exploring waste and sustainability in the food industry in Asia. Bringing together chefs, farmers, fishermen, scientists and entrepreneurs, {Re} aims to initiate discussion and ingenuity surrounding the future of food.


The {Re} Food Forum 2018 will include up to 40 of the sharpest and most influential minds working in the food industry today.   


Monday March 19


Session 1: {Re}sponsible producers

Richie Lin

Is biodiversity important? Is there a case for indigenous product?


Nutdanai ‘Jump’ Trakansuphakon:

Who says slash and burn is right or wrong? Farming technique and philosophies from the Pgakenyaw people of Northern Thailand.


Ivan Brehm and Clif Meys

The farmer and the Chef: The hurdles, expectations and needs of farm to table.


Titti Qvarnström

a Smörgåsbord of opportunities: Rediscovering a nation's culinary heritage and turning it into a powerful marketing tool


Helianti Hilman

Endemic turns luxury... Can markets help to preserve endemic identity?


Dr. Cecilia C. Santos-Acuin

Rice in an era of climate change and nutrition scarcity.


Dr. Daoreung Peenpol

The vanishing world of rice biodiversity


Darren Teoh

A chef's view: The challenges involved with getting people to pay for high quality indigenous product. Perception and value.


Registrations open 8:15am

Forum begins: 9:15am

Bjorn Low

City of the Future? Edible rooftops Gardens from the city state of Singapore.


Dan Hunter

The {Re}ality of producing your own food for a restaurant.


Bryan Hugill and Joe Sloane

The Butcher and the farmer. Happy pigs.. well initially anyway.


11:00am-11:30am break


Session 2: {Re}valuing biodiversity

1pm – 2 pm Lunch- Sunday Brunch to Monday Lunch! Thailand’s young and avant garde Fcuking Chefs cook up a storm with Sunday brunch leftovers


Session 3: {Re}-empower

Chele Gonzales

Building bridges- the logistic of supporting producers and farmers


Helianti Hilman and Dr Supaporn Anuchiracheeva

(Re)connecting communities. The benefits of building networks.


Lee Ayu Chuepa

Hilltribe Hero! {Re}empowering marginalised communities and their land


Panel discussion

Nutdanai ‘Jump’ Trakansuphakon, Sompong Lheekrok and Bampen Chairat: Forest and agricultural land deterioration in Thailand.


3:30pm - 3:50pm Break

The Fcuking Chefs

On Your Mark! Are these cooks the future of food? Can chefs using endemic product really support farmers?


Will Goldfarb

Sweet like candy? {Re}-empowering the next generation


Jarrett Wrisley

Should you believe everything you read? The watering down of integrity through mass media.


Tuesday March 20

Registrations open 8:15

Forum begins: 9:15am


Session 4- {Re]use & {Re}cycle

Diego Prado

Up-cycle!! New ways of dealing with old food trash



Using technology to counter waste in a commercial kitchen


Benjamin Lephilibert

{Re}structuring food waste in a big city hotel- the blueprint and dollar value.


Panel discussion

Can the hospitality industry be a catalyst for better practices?


11:00am-11:30am break


Session 5: {Re}design

Weerachat Kittirattanapaiboon

Compostable plates - Redesigning the way we make things


Wanida Srichai

There’s no such thing as waste! Commercial kitchen waste into practical applications.


Joannes Riviere

One man’s (or woman’s) trash is another man’s treasure- Using what are considered second class ingredients to create a world class restaurant


Eelke Plasmeijer

location location location.. Working within the constraints of an island to compile an entire menu.


Charnwit Kanchanawat

The unpretty truth about ugly veg.


Alex Chou

Sci-fi or {Re}ality? One (possible) future of food.


1pm- 2pm Lunch: Rejected! You're just not pretty enough. Bangkok’s best chefs cook lunch using produce normally thrown away by farmers and supermarkets because they are considered too ugly.


Session 6: Times are a changing

Shinobu Namae

To what extend should we honour tradition? Does tradition hinder the creative process?


Ning Najpinij

A brief history of Thai cuisine as seen through the eyes of the Miang Khao


Aaron Fishman

Modern food according to corn and palm oil.


Lalana Srikram

Transitional troubles: The challenges with moving from conventional farming to organics.


Magnus Nilsson

Being {Re}sourceful, even in a Nordic winter.


Magnus Nilsson 

Chef of Fäviken, Järpen, Sweden

Chef Magnus Nilsson moved to France after cooking school to work with Pascal Barbot at L’Astrance. After returning home to Sweden, Magnus decided to pursue a career as a sommelier, assembling a wine cellar for the owner of the Fäviken estate in Järpen, Sweden. Magnus became the head chef at Fäviken, a restaurant that works with the confines of the seasons of Northern Sweden, fishing, hunting and preserving- creating a unique menu indicative of the Scandinavian terroir. 


Bjorn Low 

Co-founder, Edible Gardens, Singapore

Singaporean Bjorn Low is the co-founder of Edible Gardens, a business converting under-utilized spaces like rooftops and old carparks into edible gardens for restaurants, schools, hotels and residences in Singapore. Bjorn was an online marketing specialist in London before quitting, spending three years working on organic farms in Europe, obtaining a diploma in Biodynamic Agriculture in East Sussex then returning to Singapore to start converting it into an Edible Garden City.



Waste Management, Geneva, Switzerland

It is reported that two-thirds of all food wasted is fit for human consumption. Swiss startup KITRO, founded by Anastasia Hofmann and Naomi MacKenzie, seen here with technical manager, Elliot Salisbury, tackles this problem by providing restaurants and canteens with the first fully automated system measuring and monitoring food waste. By understanding key areas of waste in an outlet, users are empowered to change their work practices, reduce food waste and reduce costs. 


Clifton Meys

Kanvilay Organic, Paksong, Laos

Hailing from the lush dairy pastures of Northwest Tasmania, Clifton Meys completed an Agricultural Science degree with honours in sustainable cropping before moving to Laos. In 2015 he started Paksong Kanvilay Organic, a small farm on the temperate Bolaven Plateau growing high-value European heirlooms for restaurants in Thailand and Laos. The objective: grow the specialty products normally air-flown into SE Asia from Europe, greatly improving on freshness, quality and reducing the carbon footprint.


Lalana Srikram and Bryan Hugill

Raitong Organics Farm, Sisaket, Thailand

Lalana Srikram and Bryan Hugill started Raitong Organics in 2012 as a social enterprise for rice farmers. It was the first farm in Sisaket to achieve international organic certification, in 2009. Raitong in currently trialing a zero-waste piggery management system, based on Korean Natural Farming techniques, plus a pilot farm/household waste management system for raising black soldier fly larvae for high-quality animal feed. 


Jarrett Wrisley 

Food journalist and restauranteur, Bangkok, Thailand

Pennsylvania born Jarrett Wrisley began his journalism career critiquing restaurants in Shanghai, China, in 2003. His work has since appeared in publications like Lucky Peach and Travel + Leisure. In 2008, Jarrett spent a year tracking down the best recipes in Thailand for his first restaurant, Soul Food Mahanakorn. He also co-owns Appia, a small Italian restaurant named after the highway running from Ancient Rome to Puglia as well as pizza chain Peppina. 


Joe Sloane

Owner of Sloane's Artisan Bangkok, Thailand

UK born Joe Sloane worked as a chef in Michelin starred restaurants and 5-star hotels in three continents before starting the ethical animal butchery and charcuterie Sloane’s Artisan in Thailand. Operating as a point of sale, Sloan’s works closely with numerous farms across Thailand to promote and encourage ethically raised livestock, organic farming techniques and non- factory farming methods. 


Titti Qvarnström

Co-owner, Bloom in the Park, Malmö, Sweden

Swedish born Titti Qvarnström was the first female chef in Michelin’s Nordic edition to win a restaurant, namely Bloom in the Park in the southern city of Malmö, a star. Working closely with local farmers, hunting her own game and foraging for wild herbs, she adheres to forest to fork principles. Titti was named the Rising Star of the year in the prestigious White Guide in 2010.


Will Goldfarb

Owner and chef of Room4Dessert, Bali, Indonesia

Will Goldfarb is the fêted pastry chef and owner of Room4Dessert in Bali, a restaurant he moved from his native New York in 2014. Will co-founded The Experimental Cuisine Collective, which studies the connection between food and science, in collaboration with New York University. In his book, Food for Art, Art for Food, Spanish chef, Ferran Adria, listed Will as one of the most important chefs in the 20th century.

Aaron Fishman

Founder, East Bali Cashews, Indonesia

American entrepreneur Aaron Fishman has lived and worked in eastern Bali for more than a decade. Here he runs the social enterprise business East Bali Cashews, a company born out of the frustration of cashews harvested in Bali then shipped to Vietnam and India for processing. Marrying community development with cashew production, the company now employs 500 people and ships to seven countries.


Lee Ayu Cheupa

Founder Akha Ama Coffee, Chiang Mai, Thailand

Lee Ayu Cheupa is the Thai co-founder of Akha Ama Coffee. Born to the Akha minority group, Lee was working with an NGO in Chiang Mai when he decided to turn his village’s then unprofitable coffee plantations into a world class product. Converting to organics and refining quality control, within a year, Akha Ama coffee was selected for the World Cup Coffee Tasters. Lee was awarded the Thailand Smart Farmer Award in 2016.


Darren Teoh 

Chef of Dewakan, Kuala Lumpur, Malaysia

Half-Indian- half-Chinese- Malaysian-born Darren Teoh has always been ahead of the curve. The menu at his much-feted Kuala Lumpur restaurant, Dewakan, uses only foraged and forgotten Malaysian ingredients- most obscure and no longer familiar to the national palate. The challenge for Darren: Addressing perception and value and the idea of shared gastronomic heritage.


Eelke Plasmeijer

Co-owner and co-chef, Locavore, Bali, Indonesia

Dutch-born Eelke Plasmeijer started cooking at age of young age of 14. In 2008 he moved to Indonesia and met Ray Adriansyah, his co-chef and kindred spirit at the much-revelled restaurant, Locavore, in Bali. At Locavore Eelke, Ray and restaurant manager Adi

Karmayasa take “sourcing local” to a whole new level by only using ingredients derived from the island. Locavore was name the #22 best restaurant in Asia in 2017.


Luis ‘Chele’ Gonzalez

Chef and owner of VASK, Manila, The Philippines

Spanish born Luis ‘Chele’ Gonzalez worked in some of the world’s most celebrated restaurants- including the late El Bulli, El Celler de Can Roca and Mugaritz- before opening Gallery VASK in Manila. With an avid interest in indigenous produce of the Philippines, plus the producers, breeders and farmers who create them, Chele has been instrumental in forging a new culinary scene in the country. Vask was named #35 in the 2017 Asia’s 50 Best Restaurants list.


Phanuphon Bulsuwan- aka Chef Black

Owner and chef of Blackitch Kitchen, Chiang Mai, Thailand

Phanuphon Bulsuwan, aka Chef Black, is a former civil engineer turned chef. At Blackitch Artisan Kitchen in Chiang Mai, Black’s much celebrated restaurant, he focuses on traceability and seasons. Black is one of the founders of The F!!!ing Chefs, otherwise known as Those Thai Chefs, a group of young savvy and eco-conscious cooks forging a new culinary movement in Thailand.


Shinobu Namae

Owner and chef of L’Effervesence, Tokyo, Japan

Political science graduate, Shinobu Namae has developed a reputation as one of the most formidable chefs working in Asia today. Namae opened L’Effervesence in Tokyo 2010 after several years working with European chefs Michel Bras and Heston Blumenthal. Here he cooks French cuisine with Japanese flavours, specifically endemic and hand-crafted produce. L’Effervesence was listed #12 in Asia’s Best Restaurant’s list for 2017.


Dan Hunter 

Owner and chef of Brae, rural Victoria, Australia

Dan Hunter is the chef and owner of Brae, a contemporary cuisine restaurant set on a small farm in Victoria’s Otway hinterland. Here he leads a team committed to sustainable farming and cooking; serving seasonal menus with produce drawn from Otway farmers and Brae’s own organic fruit and vegetables. Brae is currently ranked No. 44 in The World’s 50 Best Restaurants and was ranked No.1 in Australia by Australia’s Top Restaurants 2017. Brae also took out third place in the 2017 World’s 50 Best Restaurants Sustainability Award. 


Richie Lin

Chef of Mume, Taipei, Taiwan

Hong Kong born Richie met fellow Mume chefs Kai Ward and Long Xiong while working at Quay in Sydney and Noma in Copenhagen. The trio opened MUME in Taipei hoping to showcase the abundant, untapped and underrated local resources of Taiwan. MUME, name of the plum blossom, is the national flower of Taiwan, also shares the same Chinese characters of Richie’s mother first name.


Helianti Hilman

Founder and CEO of Javara, Jakarta, Indonesia

Former rural development consultant, Helianti Hilman established artisanal food purveyor Javara, a company upscaling agricultural chains to bring community based, organic products to wider consumer market, in 2008. Javara now works with more than 50,000 farmers and 2000 artisanal producers to create 600 products. Helianti was listed in the top ten Asian social entrepreneurs by Forbes Magazine in 2016.


Benjamin Lephilibert

Founder, LightBlue Environmental Consulting, Bangkok, Thailand

Benjamin is the founder of LightBlueEnvironmental Consulting, a Bangkok based firm aiming to maximise the profitability of hotels and government agencies while minimising their social and environmental footprint. A pioneer for food waste prevention, Benjamin contributed to the design of the [PLEDGE on Food Waste], including the implementation of food waste monitoring systems, standard operating procedures and monitoring outcome.


Joannès Rivière 

Owner and chef of Cuisine Wat Danmak, Siem Reap, Cambodia

Raised on an organic farm that grew vegetables for the illustrious Loire Valley restaurant, La Maison Troisgros, flavour and freshness have long been at the axis of Joannès’ Rivière’s cooking. Choosing to work with Cambodia’s little known endemic fruits, herbs and fish over imported has earned Joannès a reputation as one of Asia’s most ground-breaking chefs- his culinary style that applies French technique to unfamiliar Cambodian flavours in a league on its own. 


Weerawat ‘Num’ Triyasenawat 

Owner chef at Samuay & Sons, Thailand

Weerawat Triyasenawat, better known as Chef Num, is the chef and owner of Samuay & Sons. Chef Num spent more than a decade working in California before returning to his native Udonthani, a city in Issarn, to open Samuay & Sons, a restaurant focused on local and seasonal ingredients, forest plants and preserving local wisdom.


Ivan Brehm

Owner chef at Nouri, Singapore

Brazilian born Ivan Brehm was the development chef of The Fat Duck’s experimental kitchen before moving to Singapore to open Bacchanalia, which he earned it a Michelin star. At Nouri, Ivan explores a distinctive culinary voice inspired by his travels and multicultural family and upbringing. Dubbed by him as “Crossroads cooking”, Ivan uses food as medium to showcase the similarities we share, irrespective of our backgrounds.



Dr. Supaporn Anuchiracheeva

Doctor of Integrated Tropical Coastal Zone Management, Thailand​

Dr. Supaporn Anuchiracheeva is a Doctor of Integrated Tropical Coastal Zone Management and the Director of social enterprise company Small-scale Fisheries and Organic Fishers. Working with fishermen from seven areas, Supaporn has introduced sustainable-fishing with chemical free post- harvest practices and a high level of traceability. She was instrumental in helping shape The Fishery Bill of 2015 which protects local fishermen’s right.


Wanida Srichai

Environmental Consultant, Thailand

Wanida is an environmental specialist in sustainable consumption and production (SCP) and a certified ISO 9002 auditor. She has worked with local universities, and training institute, NGO’s and engineering firms. Wanida has invented simple systems for the hospitality industry to adopt towards zero organic waste, as well as a low-cost composting system using odorous oil trap scum.


Dr. Cecilia C.


Research Human Nutrition, International Rice Research Institute, Philippines

Dr. Cecilia C. Santos-Acuin leads research on Human Nutrition at the International Rice

Research Institute (IRRI) in the Philippines. Before joining IRRI, Cecilia led the Nutritional Assessment Division of the Food and Nutrition Research Institute at the Philippine Department of Science and Technology and consultant for USAID, UNICEF, Ford Foundation, and the World Bank, amongst others. Cecilia is a medical doctor with a doctorate degree in nutrition from Cornell University.


Nutdanai ‘Jump’ Trakansuphakon

Founder, Host Beehive, Thailand​

Thai-born Nutdanai Trakansuphakon - aka Jump- hailing from the Karen people and indigenous group in northern Thailand. He is the co-founder and owner of Host Beehive Thailand, a member of Slow Food Youth and driving force in helping fishing communities in southern Thailand protect the Pakbara Deep Sea Port. Jump’s long-term goal is educating the benefits of indigenous rotational farming.


Diego Prado

Researcher, Basque Culinary Center, Spain

Chilean-born Diego Prado is the coordinator of BCulinaryLAB, a kitchen/laboratory in BCCINNOVATION, the research and development department of Basque Culinary Center in San Sebastian, Spain. Here he focuses on fermentation and wild plants, with sustainability as the core of every research and development. Diego studied “Administration in Gastronomic Sciences” in DuocUC in Santiago, Chile, before working at the head of culinary research at Boragó in Lima.


Alex Chou

Agricultural Consultant and Investor, Thailand​

Taiwanese-born, American-raised Alex Chou consults and invests in agriculture, food and beverage production in Thailand. He has supported initiatives as varied as ThaiHarvestSOS (food waste reduction), Bangkok Makers Faire, Thailand NGO Awards, and The Bar Awards as donor, keynote speaker, assessor, and industry panelist. As an IBD-UK certified distiller, he also hosts and helps teach numerous alcohol appreciation courses at Le Cordon Bleu Dusit Thani and Whisky Academy.


Ann Kanarak

Ann Kanarak prefers sharing her love of simple Thai foods to others.  
Enriched with the meaning of good to eat with Buddhism offers her tools to simplify her culinary practices.

ReSources for though upon virtuous mindset deconstruct her dishes yet more sumptuous. 


Ajarn Ning

Niphatchanok Najpinij

Ph D. in Thai Studies specifically in Thai Gastronomy.  

Re-humanscape reconstructs and reshapes culinary platforms around the world with pros and cons.  

Re-Sources; concepts and ingredients offered for the construction, the re construction and also the de construct are diverse - possible and at ease.

It is a time to celebrate the diversity and engage your next generations to enjoy.  

“กินตามเกิดตามมี” Eat as availability is then to let your offsprings understand their foodscapes and eat in compliment both themselves and their society.  


Redesign their future with foods.  

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