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.

01 Dec 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.

 

 

 

 

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