Sustainable Sourcing in Palm Oil - 16th Dec 2021
Palm oil is a versatile ingredient used in both food and non-food products. While its crop provides the highest yield per hectare compared to all other vegetable oils, the palm oil plantation is often associated with environmental concerns such as deforestation. The ambition of the palm oil industry is to drive deforestation out of the supply chain.
Panelists from different sectors have been invited to share their viewpoints on the challenges present and how different stakeholders can work together towards achieving a sustainable sourcing of palm oil.
Join us virtually as the experts explore the possible partnership to accelerate these changes. The audience will have the opportunity to contribute to the discussion and to the vision of the Summit.
Julia Majail, Director of Standard Development, Roundtable on Sustainable Palm Oil
Prof. Glyn Davies, Senior Adviser, World Wide Fund (WWF) Malaysia
Qi Ni Lee, Corporate Responsibility and Diversity & Inclusion Lead, MYSG, Sodexo
Dr. Lam Hon Loong, Professor of Faculty of Engineering, University of Nottingham
1. General Overview - 1 October 2021
The first dialogue aims to discuss the most important and urgent agenda of the food systems for Southeast Asia, particularly Malaysia and Singapore. Experts from diverse backgrounds are invited to share their viewpoints, including the impact, status, challenges, and opportunities. We will also uncover possible partnerships that could accelerate these changes.
Angelia Chin-Sharpe, CEO BNP Paribas Asset Management, President of The Lost Food Project
Dr. William Thomas, PhD, SEA Director, The Economist Corporate Network
Ivan Lu, Managing Director, Unilever Food Solutions Malaysia and Singapore
Prof. Kenneth Goh, Academic Director, Business Families Institute, Singapore Management University
Watch the Independent Dialogue
2. Food Waste - 15 October 2021
Food and Agriculture Organization (FAO) estimated that globally, one third of the food we produce never gets eaten, that is about 1.3 billion tons of food wasted each year. If global food waste was a country, it would be the third largest emitter of greenhouse gases. Ironically, while that’s happening, about 1 in 9 people go to bed hungry and around 9 million people die every year of hunger and hunger related disease.
Food loss and waste can happen at every stage in the food value chain, from farm, factory, retailer, food service and consumer’s level. Food loss and waste has indeed become a serious global issue and it has been putting a tremendous amount of pressure on the food system. The effort in reducing food loss and waste is a work in progress. The Sustainable Development Goal has call for halving per capita global food waste at retail and consumer levels by 2030, as well as reducing food losses along the production and supply chains. In this dialogue, the panelists from different sector will share their viewpoint in the strategies on tackling food loss and waste issue in Malaysia and Singapore context.
Brad Weller, Managing Director and Global Head, Hotels and Resorts, Winnow
Raheel Ahmad, Culinary director, APEC, Asia Pacific excluding China, Marriott International
Andrew Varona, Supply Chain Director, Unilever Malaysia & Singapore
Tara Shyam, Associate Director, Regional Product Sourcing Partnerships, Asia-Pacific, The Global Foodbanking Network
3. Improve Accessibility of Positive Nutrition in Malaysia - 5th Nov 2021
Improving nutrition sits at the core of global development and is the key to achieving the Sustainable Development Goals. In this session, we will discuss the concept of positive nutrition, the evolving trend during Covid, and accessibility of nutritious foods in Malaysia. Panellists will share their viewpoints on the most relevant agenda in the topic of nutrition accessibility. Furthermore, they will explore the possible partnership to accelerate the changes. The audience will have the opportunity to contribute to the discussion and to the vision of the Summit.
Dr. Tee E Siong, President of the Nutrition Society of Malaysia (NSM)
Mr. Shiv Sahgal, Foods & Refreshment Director- Malaysia and General Manager, Unilever
Ms. Catherine Goh, General Manager, Santan ASEAN, AirAsia
Dr. Satvinder Kaur, Assistant Professor, Department of Food Science and Nutrition, UCSI University