I presented an educational lecture on sustainable food production, underscoring its significance in safeguarding our oceans, to a cohort of Ngee Ann Polytechnic students at Innovate 360. Their aspiration to contribute to marine life preservation was intellectually invigorating.

The inauguration of the mini research and development facility was graced by the esteemed Ms Grace Fu, the Minister for Sustainability and the Environment in Singapore. This event marked a significant milestone for Shiok Meats, as it was poised to further improve and strengthen its manufacturing capabilities.

Burma Boating embraced ocean-friendly yacht amenities, steering clear of items harmful to marine life. We replaced potentially harmful products with eco-friendly alternatives, ensuring our commitment to safeguarding marine creatures. This initiative exemplified our dedication to responsible boating, aligning with our sustainable practices for a healthier ocean environment.

The Miss Universe pageant featured a tree-planting segment where each contestant planted a tree representing their nation. This powerful gesture underscored their commitment to environmental preservation and global unity.

GulfHost's Foodservice Excellence Summit featured a day of engaging discussions organized by Hotelier Middle East and Caterer Middle East. During the event, I participated in a panel discussion alongside George Kunnappally, Managing Director of Nando's, and Matt Roberts, Director of Customer Experience for MEA & India at UNOX. The session was expertly moderated by Naim Maaded, founder and CEO of Gates Hospitality.

Marina Leiva of Investment Monitor and I had an insightful conversation. The full interview can be found here if you want to delve deeper.

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"Our plan is robust yet versatile – we can go wherever the framework is in place. There are two kinds of expansion [plan]. One is where we build our plant, and the other is to work with different companies worldwide and license our tech, further reducing the carbon footprint. Because when we do not have to send the items out, that is where we can contribute to reducing carbon dioxide."

At Shiok Meats, the focus was on marketing and advocacy activities, with a clear goal of increasing public awareness about the vital importance of sustainable seafood. The primary objective was to rally public support for the mission of disrupting the supply chain, safeguarding our oceans, and championing responsible sourcing practices.

Memories Group actively reduced its environmental impact by minimizing plastic use through global initiatives. We replaced single-use plastic bottles with stainless steel ones at select resorts. Guests could refill them for free at over 100 stations. We distributed 5,500 aluminium bottles, avoiding 189,3605 plastic bottles, supporting sustainability.

Yoma Land championed the eradication of plastic straws, embracing eco-friendly alternatives like reusable bamboo straws. By making this sustainable switch, they reduced plastic waste, preserved marine life, and safeguarded the planet for future generations. They invited everyone to join them in their commitment to a greener, cleaner future.

An enchanting eco-retreat just three hours from Luang Prabang guests to embark on an extraordinary journey. Immersed in the timeless melodies of the Mekong River, visitors embraced the authentic rhythms of village life. Upon stepping into this haven of tranquillity, a deliberate disconnection from digital distractions offered the chance to rekindle a relationship with nature and simplicity. This immersive experience went beyond the ordinary, granting guests a unique opportunity to witness and participate in the daily lives of local villagers. Kamu Lodge became a bridge to the past, where modern amenities took a backseat to the authentic embrace of culture, community, and the natural world.

The field of Future Food in Asia is constantly evolving with emerging technologies, trends, and challenges. Sanjay Sethi, Nick Cooney, and I delved into the key sectors that were shaping the future of food in Asia at the Future Food Summit APAC. These sectors include food technology, agriculture, and the supply chain. 

As the emcee of the Alternative Protein Show, I had the privilege of orchestrating an event that brought together experts spanning the entire supply chain. Together, we delved into understanding the challenges faced by consumers and explored the necessary actions for sustainability advocates to drive impactful change. It was a gathering of minds committed to shaping a more sustainable future.