Learn About Food Sustainability at Bangkok’s Upcoming {Re} Food Forum

40 of the brightest minds in the culinary world are gathering in Bangkok to tackle the issue of waste and sustainability in Asia’s food industry.

Silken cheese by Singapore-based chef Ivan Brehm, who will serve up a special dinner at {Re} Food Forum.

Gourmands, look here—up to 40 of the brightest minds in the culinary world are gathering in Bangkok for the inaugural {Re} Food Forum on March 19–20 to tackle the issue of waste and sustainability in Asia’s food industry.

The Residence, Grand Hyatt Erawan Bangkok will play host to speakers including top Swedish chef Magnus Nilsson (with two Michelin stars under his belt), Luis “Chele” Gonzalez of Manila’s acclaimed Vask, and Douglas McMaster, who helms the kitchen at the first zero-waste restaurant in the United Kingdom.

Through master classes of up to 20 people, each guest plans to share insights on everything from sustainable practices to traditional ingredients: Will Goldfarb from Bali’s Room4Dessert is spotlighting the difference between palm sugar and its industrial-made counterpart, and Shinobu Namae from two-Michelin-starred L’Effervescence in Tokyo will talk about Japanese dashi stock and the art of drying kombu.

A series of special dinners also focus on endemic ingredients, with all proceeds from the event donated to sustainable agricultural projects in Southeast Asia (re-take.asia).

This article originally appeared in the February/March 2018 print issue of DestinAsian magazine (“Food For Thought”).

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