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Singapore
Small Changes, Big Impact: Driving Sustainability Through Hospitality
Event Details
26 April 2024
10 AM - 11.15 AM Singapore (GMT+8)
This session will be delivered in English
Singapore Expo
1 Expo Drive, Singapore 486150
About This Session
However small your business, it can become part of an exciting collective movement that is making the world a better place, benefiting the hospitality sector, our wider society and our planet. In fact, it’s often the small, easily achievable actions that can make the biggest difference.
About the SRA
Since 2010, The Sustainable Restaurant Association (The SRA) has set the Standard for sustainable food and drink businesses around the world, connecting businesses across the globe to accelerate change toward a hospitality sector that is socially progressive and environmentally restorative. The SRA’s Food Made Good Standard is the biggest global sustainability accreditation tailored for the F&B sector. Awarded to restaurants and other foodservice businesses that meet a set of rigorous criteria across three pillars (Sourcing, Society and Environment), the Standard supports and celebrates sustainability practices across the global hospitality industry. The Food Made Good Standard takes a comprehensive, holistic approach to what sustainability should mean for the sector. Achieving the Food Made Good Standard means a restaurant is not only minimising food waste, carbon emissions and water use, but also implementing sustainable sourcing; serving menus that are nutritious, seasonal and local; treating staff with compassion; and getting involved in the local community.
Moderator
Oliver Truesdale-Jutras
Founder, Re:Growth Regenerative Hospitality
Oliver recently opened Re:Growth, a consultancy for regenerative hospitality. Here he has helped launch the most sustainable source of protein in the world, consulted to many prominent F&B groups in Singapore, and continued to speak and cook the talk in terms of Singapore sustainability. Oliver has become one of the leading advocates in Singapore for sustainable food, being a founding member and chair of the Singapore F&B sustainability council. He has been a panel speaker for Deloitte, WGS, Food Hotel Asia, and others, moving the dialogue in food forward from a chef's perspective.
About The Speakers
Lilly Milligan Gilbert
Chief Sustainability Officer The Mandala Group
Lilly Milligan Gilbert began her sustainability journey two decades ago while working in marine conservation. Today she heads up Mandala Club’s commitment to sustainability and is fundamental to developing this agenda, embedding it into all operations of the club and collaborating with the club’s members to foster a holistic approach across all who exist in the Mandala Club community. With over 15 years of experience as a sustainability professional and impact advisor in the private sector and for NGOs across Europe and Asia, Lilly advised on carbon, waste and sourcing strategy. She founded the Circular Community Singapore and Circular Community UK and, in 2012, Lilly set up the sustainable lifestyle brand, Tallis, which worked to support the circular economy through the production of sustainably sourced and zero-waste products.
Bruce Chapman
CEO & Founder, The Providore
Bruce Chapman is the Managing Director and co-founder of The Providore, Singapore’s premier gourmet food brand. Since its 2012 inception, Bruce has steered The Providore to become Singapore's most recognized gourmet retailer. Driven by his passion for gourmet experiences, a commitment to global brand-building, and mentoring local F&B talent, The Providore has expanded from a single store in 2013 to 7 outlets in prime Singapore locations, including the latest at Vivo City launched in May 2023. With a 25-year career as a professional chef & restauranteur in Australia and experience with the jones the grocer franchise since 2006, Bruce has leveraged his culinary expertise to establish himself as a leading entrepreneur in Singapore and South East Asia.
Chris Kong
Founder, Dearborn
With 18 years of hospitality experience, Chef Chris Kong's culinary journey has been colourful. Formerly a sous chef in New York City for Chef Daniel Humm, his resume includes an open air seafood restaurant in Malaysia, Italian restaurant Perche No in Seattle, Restaurant Guy Savoy and Waku Ghin. Food has always been Chris' passion, no matter the form or setting. Now, the American-born chef has his sights set on a new target - breaking the mould of his fine dining training and creating a fine casual breakfast scene in Singapore. Chris believes that simple, well executed food can bring people together, from guests and customers all the way up to suppliers and collaborators.
Attendees
This a free-to-attend event for trade professionals. There is a seating capacity limit. Please note, only attendees with a valid confirmation code will be allowed to attend.
Registration will close on 19 April 2024
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