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.
What does it really mean to work the land today? Three Indonesian agripreneurs and scholars, Agung Wedha, Ni Luh Kartini, and Yeni Aspini, bring their firsthand experience to this panel …
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The food on your plate is the end of a very long conversation. In this panel with Ramadhani Yudha Prasetya, Ben Ripple and Crissy Guerrero get honest about what it …
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Food choices connect directly to environmental impact. Suzy Hutomo brings decades of work in sustainability, from zero-waste cooking to everyday practices that reduce waste and protect our resources. Her new …
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Food is more than what ends up on your plate. Every dish carries a chain of decisions made long before it reaches you, from how it was grown to how …
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The plate you eat from shapes the meal itself. Nabila Nareswari works in nerikomi ceramics, layering coloured clay into intricate, patterned forms that are as much about feeling as function. …
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Perfection is not accidental. Kate Reid walked away from Formula 1 to pursue a different kind of precision, one measured not in milliseconds but in layers, temperature, and taste. In …
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When a forest disappears, it doesn’t just take the trees. It takes the flavors, the remedies, the recipes that never got written down. In this panel, Indonesian culinary conservationist Helianti …
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Biodynamic farming treats the land as a living system, not a resource to extract from. Moderated by Tjok Gde Kerthyasa, panelists Etha Widiyanto, Alex Edleson, and I Gusti Ngurah Prabu …
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Ingredients carry history. Peruvian chef Abel Ortiz Alvarez of Chullschick Group in Hong Kong and Colombian chef Andrés Becerra of Santanera, Canggu’s favourite Latin American haunt, explore the surprising connections …
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Hospitality is redefining itself. From India, Hussain Shahzad, and from Indonesia, Fernando Sindu and Jovan Koraag, navigate changing guest expectations through creativity, sustainability, and experience. Together, they explore how storytelling, …
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Food doesn’t travel without changing. Bernard Chew and Indonesian chef Agus Hermawan get into what it really means to cook across borders, bringing Singaporean flavours to Bali and Indonesian cuisine …
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The session is structured as a dynamic conversation between two complementary figures: one shaping the cultural blueprints and governmental policies of the city, and the other dissecting its flavours through …
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What does cheese tell us about the world? Our culinary experts explore how this humble ingredient connects cultures across the globe, drawing from a global book featuring voices from 45 …
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Bananas are one of the most eaten foods on the planet, and one of the most at risk. Over-reliance on monoculture farming has left crops dangerously vulnerable to disease, threatening …
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The food on your plate tells only half the story. The other half lives in the soil, the supply chain, and the hands that make it possible. Balinese sustainability advocates …
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Good food content doesn’t just get watched. It changes how people eat. In this panel, our lineup of female ecopreneurs and content creators dig into what it takes to turn …
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Bali’s food scene is evolving fast. Who’s actually driving it? Dewa Wahyu Bintara of Pulau Project, the homegrown collective behind YUKI and meimei, and Ngurah Mantra of Edisi, the group …
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This session opens with a provocation: “Farmers guard the land and sea. But who guards the knowledge of what grows there and why it matters?” The session is structured as …
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Once pushed to the margins, arak is now re-emerging as one of Bali’s most important local spirits. In this conversation, Bili Wirawan, Aris Sanjaya, and Dedi Pageriawan bring three distinct …
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Some cuisines carry entire histories in a single dish. In this panel with moderator Helena Smit, celebrated Malaysian food ambassador Chef Wan joins Chef Johnson Wong, whose career spans Michelin-starred …
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