In conjunction with United Nations Climate Week 2024, the Kerry Health and Nutrition Institute is excited to host a hybrid event on 27 September. This event will bring together foodservice industry and nutrition experts for a dynamic panel discussion, broadcasting from the Kerry Global Business Services Centre in Malaysia.
What to Expect:
Our expert panel will delve into the unique health and nutrition needs of diverse Southeast Asian consumers. They will also explore innovative ways the foodservice industry can enhance their menus to support consumer health.
How to Participate:
Join the virtual event on 27 September by registering here. Be part of the conversation on how the foodservice industry can embed sustainable nutrition in their menus. You may also submit your questions for the expert panel in advance.
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Our Experts:
Dr Kalpana Bhaskaran – Deputy Director, Industry Partnerships / Head, Glycemic Index Research Unit Advisor, Diabetes Singapore / President, Singapore Nutrition Dietetics Assn and Co-Chair, Heathcare & Applied Nutrition Cluster
Kalpana championed the design, planning and implementation of Singapore’s and the region’s first accredited Glycemic Index Research Unit (GIRU). Kalpana has been appointed as an expert advisor to Ministry of Health (MOH) in relation to sugar reduction from the sugar-sweetened beverages and she sits on Singapore Food Agency’s Advisory Committee on Evaluation of Health Claims. Kalpana is the President of Diabetes Singapore and President of Singapore Nutrition and Dietetics Association. She is also an Executive Committee member of the Asian Nutrition Society for Sports and Health (ANSSH), Beijing, China.
Angelia Teo – Storyteller and Futurist
Angelia is a leading futurist and strategist in APAC. She is a storyteller with a speciality in creative “connecting the dots” for Asia.
An expert in the Asian consumer, her work spans industries –from FMCG, lifestyle to design-led fashion, beauty, consumer appliances – to introduce disruptive thinking to innovation pipelines. Her client work spans Tik Tok, Shiseido, P&G, and L’Oreal to Pandora, DFS/ LVMH, Li & Fung and MAKE architects. She previously worked at WGSN, Kantar Consulting and Mintel.
Angelia developed her own methodology of Trend Semiotics, which she and her team use to decode fast-shifting trends and transform them into game-changing strategy. Trend semiotics uses cultural product – visuals, social media, art and design – to spot patterns and explore possible and plausible futures.
Angelia authored Trends 2030, published in 2019, exploring long-range shifts for several key FMCG industries including beauty, food and drink. Through this, she navigate the uncertain waters that followed during COVID-19.
Oliver Truesdale-Jutras – Founder/Chef, Re:Growth and Chair Singapore F&B Sustainability Council
Born into a food-oriented family, with a chef father and a vegetarian mother (opposites attract they say), Oliver has been close to good food and food ethics from a very young age. After completing his formal education in Vancouver, he began as an apprentice under Robert Clark, founder of the Oceanwise program for sustainable seafood, and Quang Dang at the renowned C Restaurant.
Together with partner Phoebe Oviedo, they founded Stovetrotter, a roving locavore pop up in which the duo traveled the globe showcasing local products from an outsider’s view, challenging various social contexts and bringing old heirloom ingredients back to the fore. This journey took them from Morocco (twice), Spain, France also twice), Belgium, The Netherlands and Denmark to Sri Lanka, Japan, Hungary and more. During their residency in a small restaurant in the south of France where they received 13.5 in Gault Millau for a pop-up restaurant, the highest ever for an ephemeral venue at the time), they were headhunted by Cynthia Chua, founder of Spa Esprit Group, to take the helm at Open Farm Community. At Open Farm, Oliver has expanded the farm program and developed the restaurant identity into a pioneer in the farm-to-table sustainability movement in Singapore, creating dishes that are responsible, creative and delicious. He received many accolades in his time at Open Farm, including World Gourmet Summit sustainability award, a Michelin Plate, and the SG eat local green label. In the same timeframe, 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. Oliver recently opened Re:Growth, a consultancy for regenerative hospitality.
Simon Hague – General Manager, Foodservice Chains South East Asia
Simon has over 20 years’ experience across multiple roles in innovation, commercial and marketing, working with some of the biggest global foodservice brands. His inquisitive mind for anthropology and cultural trends, passion for foodservice, and extensive travels, make him a sought-after expert in his field, and a strong supporter of Kerry’s ambition to provide sustainable food and beverage solutions to more than 2 billion consumers by 2030.
Simon’s reputation extends to him being a notable champion of Kerry’s work in diversity and inclusion. In 2021, he was named Top 100 OUTstanding Future Leader of the Year by Yahoo Finance and Involve. He also received the 2023 Kerry Inspiring People Award for Courage, and sits on the Advisory Council and Steering Committee Member for the Partnership for Global LGBT Equality as the Kerry Group representative, in partnership with the World Economic Forum and UNHCR. Having previously lived in UK, Hong Kong and the Philippines, Simon is now based in Singapore.
