[Webinar Recording] Breaking the Chain to Save It: How Asia’s Hospitality Can Fix Food Systems
Ngalung Kalla in Sumba, Indonesia
Asia’s hospitality industry is facing a culinary crisis. Climate change threatens staple crops, global supply chains remain unstable and expensive, and rising guest expectations are adding pressure. These combined challenges demand urgent solutions.
In a nutshell, the way Asia eats and how hotels and restaurants serve food must change.
At the recent AST webinar, Breaking the Chain to Save It: How Asia’s Hospitality Can Fix Food Systems, three leaders showed what change looks like on the ground:
Peggy Chan, Executive Director, Zero Foodprint Asia (ZFPA)
Bjorn Low, Co-founder & Chief Urban Farmer, Edible Garden City
Their message was clear. To help create more sustainable food systems, the hospitality industry must address both ends of the chain: upstream and downstream.
Upstream focuses on food production: what we grow and how we grow it. Downstream is about processing and consumption: how food is transported, packaged, and served, and managed to minimize waste. Both ends must work together, driven by collaboration, data-backed metrics, and guest experiences that build trust and transparency.