Of Sustenance and Sustainability: A Singapore Story
1 World Trade Center
1 World Trade Center, New York, NY 10006, USA
Food experts discuss significant advances to Singapore’s culinary culture.
Free event sponsored by the Singapore Tourism Board
Sustainability is at the heart of Singapore’s mission and of its food culture, from UNESCO-recognized hawker centers to innovative meat alternatives. We’ll discuss the remarkable advances that have been made in this realm, and how they may influence the world for the better.
Carrie Chan is a seasoned business executive with a passion for the environment and the impact of our food supply on the planet. An expert in strategy and management, she has guided major greenfield projects from conception to revenue generation. In late 2018, Chan and Dr. Mario Chin co-founded Avant, the first cultivated-fish company in Asia. The company, which operates in Singapore and Hong Kong, aims to become a leading producer of sustainable and affordable cultivated seafood, with products tailored to Asia's rich and varied food culture.
Jeremy Cheok is a food enthusiast. Culinary curiosity runs through his veins, part of the legacy of his Peranakan heritage, which can be traced back to the fourteenth century in Melaka. His culinary philosophy eschews pedigree and pretension in favor of emphasizing the freshest ingredients. After completing a degree in materials science, Cheok shunned the laboratory and instead became a private chef, and later an award-winning restaurateur and executive chef. He is also involved with food-rescue networks in Singapore, preventing food waste and providing meals to food-insecure communities.
Max Falkowitz is an award-winning food and travel writer from Queens whose work takes him to wet markets and street venders across East and Southeast Asia. His work has appeared in the New York Times, the Wall Street Journal, Food & Wine, and other publications. He is the co-author of “The Dumpling Galaxy Cookbook” with Helen You, and the author of the game Taste Test: 200 Trivia Questions for Food Nerds.
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