Home of compelling conversations and unique insights, the Food for Thought Stage is an opportunity for producers and consumers to come together to share stories, swap ideas, and unite in supporting the vibrant and sustainable future of the culinary industry.
Preventing food surplus and practicing food waste management are considered cornerstone responsibilities of sustainability for restaurants. BRCA sustainability providers and experts will make presentations about preventing food waste by repurposing …
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Bali’s food and beverage sector faces many challenges to meet sustainability targets. Although there are many sustainability services available, solutions can only be impactful when passionate, committed changemakers create a …
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The expert panel will look at sustainability strategies to reduce waste to landfill and the role of system change for restaurants. BRCA sustainability providers will make presentations about the impacts …
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Go local or go home; how chefs can help save the planet by sourcing local, designing your recipes and menus, managing your restaurant’s daily activities, communicating with staff, customers and …
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Kicking off the Ubud Food Festival is a riveting discussion on the UNWTO’s plan to position Ubud as a leading global gastronomic destination. In collaboration with the Ministry of Tourism …
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Renowned for his feature on Netflix’s Street Food: Asia, food writer Kevindra Soemantri writes about Indonesia’s culinary narrative and its profound impact on national identity. Wira Hardiyansyah, chef and culinary …
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Explore the diverse culinary landscape of the archipelago and delve into the unique local flavors and cooking techniques. Our panel discuss the vibrancy of dishes from the bold Padang cuisine …
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In 2010, Aaron Boyer, Chief Fungal Wizard at Urban Kulture, began his mushroom journey to deepen his food connection and is now a leading fungi authority. Gede Jamur, Bali’s mushroom …
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Is Balinese sea salt and palm sugar nearing extinction? As integral yet endangered artisanal foods, they face a looming threat, and their significance to Balinese cuisine and culture prompts great …
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Comfort food connects us to precious memories, evoking warmth and familiarity. It transcends cultural divides, reinforcing our culinary legacy and providing a universal source of nourishment that unites individuals. Our …
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Join us for a bar-side chat at Indus featuring our award-winning cocktail mavens who are leading the way in sustainability. Agung and Laura Prabowo are eco-conscious mixologists who are revolutionizing …
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Gather ’round for a gritty discussion on the business of coffee, with Arca, a young coffee farmer from Kintamani, Mikael Jasin, this year’s world barista champ and Fahmi, Roaster From …
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Achieving recognition for their exceptional talent and creativity brings chefs to the top of the culinary world. However, staying on top requires continuous innovation, dedication, and perseverance in the face …
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Our three skilled pastry chefs take us on an indulgent journey into the luscious, transformative world of desserts. From classic favorites to cutting-edge creations, from decadent cakes to delicate pastries, …
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In a raw and unfiltered discussion, Bali’s leading coffee heavyweights, Expat Roasters, RÜSTERS, and Karana Spesialis Kopi, reveal the secrets behind their beans. Explore the relentless pursuit of perfection, the …
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The rise of food blogs and food influencers has shifted the culinary landscape, and online platforms have become the premier place for food information. Our panel discusses the increasing impact …
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Our panelists delve into the intricate dilemma of farming and living off the land, navigating the balance between sustainability and profitability. They explore the challenges of modern agriculture, addressing issues …
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Meet the next generation of culinary innovators as they share their unique perspectives, challenges, and aspirations in the world of gastronomy. What does it take to reshape the culinary landscape, …
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Join us as we explore the evolving role of women in culinary leadership. Delving into challenges, triumphs, and opportunities, our speakers shed light on the good, the bad, and the …
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