This panel explores innovative technologies and collaborative efforts driving sustainable food production. Speakers from Avant Meats, Temasek Polytechnic, AtoZ Carbon Cycle and DaNAgreen discuss advances in alternative proteins, food tech research, and nature-based solutions. They highlight public-private partnerships that facilitate knowledge sharing and consumer engagement in the transition to sustainable food systems. The panel also addresses the challenges and opportunities in scaling these innovations, from overcoming technical and economic barriers to leveraging emerging trends and ensuring equitable access to sustainable options. The discussion offers insights into the innovative and collaborative approaches shaping a more sustainable food future.

In this session, Mr. Loi will discuss how Farm Fresh’s sustainability initiatives align with the government’s vision for a sustainable and humane economy. He will highlight the company’s efforts to implement circular economy principles, focusing on waste reduction, recycling, and the repurposing of by-products throughout its operations. Additionally, Mr. Loi will explore best practices and challenges in implementing sustainable packaging and distribution solutions within the dairy industry.

This panel explores how F&B companies are integrating sustainability across their value chains. Speakers from AgTech, RSPO, and Taylor’s University discuss embedding sustainability as a strategic priority, implementing sustainable practices and technologies, and driving continuous improvement. They also address balancing profitability and environmental / social responsibility, innovating business models, and developing sustainability performance frameworks. The panel highlights the importance of collective action through public-private partnerships. By collaborating with industry peers, suppliers, customers, government, and academia, F&B companies can share the costs and benefits of sustainable practices and accelerate the development of impactful solutions. The discussion offers insights into creating a more sustainable and profitable F&B sector.