Sustainable Gastronomy | BODW 2022
The old, linear way of food production and its consumption has brought disastrous impact to our environment. Following the ‘farm-to-table' and ‘farm-to-bar' movement, how do we leverage what we’ve learned, aided by the power of design, to better prepare restaurants and bars for circularity? Let’s hear it from the innovators and pioneers, whose work have sparked a green revolution in gastronomy and inspired internal changes among people.
The old, linear way of food production and its consumption has brought disastrous impact to our environment. Following the ‘farm-to-table' and ‘farm-to-bar' movement, how do we leverage what we’ve learned, aided by the power of design, to better prepare restaurants and bars for circularity? Let’s hear it from the innovators and pioneers, whose work have sparked a green revolution in gastronomy and inspired internal changes among people.
Speakers:
Agung Prabowo
Co-founder
Penicillin · Hong Kong
Simon Rogan
Chef Patron
Simon Rogan Restaurants · UK
Moderator:
Janice Leung Hayes
Food writer, producer, sustainability advocate
Honestly Green · Hong Kong