Tickets are now on Sale for the First Ever {Re} Food Forum

Pick up your tickets for the inaugural edition of the cutting edge 2-day conference in Bangkok where Dan Hunter, Magnus Nilsson and more, talk sustainability.

Taking place on 19 and 20 March in Bangkok, Thailand, the forum will serve as an invaluable and neutral platform for nearly 40 industry experts from around the world to engage in dialogue and communication on some industry critical topics.

Scientists, chefs, farmers, food historians and social entrepreneur will all take part in "considering all aspects of food production, from the environment and sustainable and farming techniques to packaging, waste and the use of indigenous ingredients" explains organiser and chef Duangporn 'Bo' Sangvisava.

TICKETS

To join in the discussion, tickets can be purchased here, for both days or one day only.

What is {Re} Food Forum?

{Re} Food Forum is the brainchild of chefs Duangporn ‘Bo’ Songvisava and Dylan Jones at Bangkok's Bo.lan restaurant on Asia's 50 Best Restaurants list, together with writer and farmer Leisa Tyler, born out of the idea creating awareness about how we consume food responsibly.”

The Programme

Here's the line-up of speakers and programme for the two days (subject to change):

Monday 19 March

Lunch - Sunday Brunch to Monday Lunch! Thailand’s young and groovy Fcuking Chefs cook up a storm with Sunday brunch leftovers

Speakers

Dan Hunter The {Re}ality of producing your own food for a restaurant.
Richie Lim Is biodiversity important? Is there a case for indigenous product?
Lee Ayu Chaupa {Re}empowering marginalised communities and their land.
Titti Qvarnström Rediscovering a nation's culinary heritage and turning it into a powerful marketing tool
Bjorn Low Are edible city gardens the future of food?
Ivan Brehm and Clif Meys The farmer and the Chef: The hurdles, expectations and needs of farm to table.
Helianti Hilman Creating a market for high quality endemic products. Can markets help to preserve endemic identity?
Will Goldfarb {Re}empowering the next generation
Luis Chele Gonzales Building supply chains- the logistic in supporting producers and farmers
Darren Teoh Perception and Value: The challenges involved with getting people to pay for high quality local product

Day 2 - Tuesday 20 March

Lunch {Re}jected! You're Just Not Pretty Enough!
A clutch of Bangkok's best chefs cook lunch using vegetables normally discarded by farmers and supermarkets because they are considered too ugly.

Speakers

Magnus Nilsson from Faviken, Sweden: {Re}sourceful - even in a Nordic winter
Shinobu Namae To what extent should we honour tradition? Does tradition hinder the creative process
Benjamin Lephilibert Restructuring food waste in a big city hotel- the blueprint and dollar value
Eelke Plasmeijer Redesigning a menu: The true cost of a favourite cut of meat
KITRO Using technology to counter waste in a commercial kitchen
Douglas McMaster Closed loop waste reduction: Notes from the United Kingdom's first zero-waste restaurant
Layana Srikram The challenges with moving from conventional farming to organics.
Joannes Riviere Flipping the coin: Using what is considered second-class ingredients to create a world-class restaurant.