Enhancing automation and digitalization solutions for sustainable food production in Asia-Pacific | Business Development Manager at Siemens | OYW Ambassador
Feeling overwhelmed by the fast-paced changes in the food industry?
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#emenu#digitalemenu#qrmenu#restaurantmenu
What if the key to solving Singapore's food sustainability challenges was right under our noses – in the greenery we often overlook or the traditions we’re slowly forgetting?
In a piece for The Business Times, Helmi Yusof and I explored three exceptional F&B establishments redefining our relationship with food:
🍃 Gastrogeography of Singapore – Celebrating local flora by using plants like purslane and tamarind leaves for tasty dishes such as the Singapore salad, a medley of local greens, and buah keluak beef wellington.
🌊 Orang Laut SG – Reviving Singapore’s indigenous marine heritage with mindful ingredient sourcing, showcased in flavourful dishes like ketam lemak and sotong hitam.
🌴 Fork in the Jungle – Fusing Italian and Southeast Asian flavours while championing sustainability with zero-waste practices and locally sourced ingredients, creating unique dishes like durian ravioli and cantaloupe pandan sorbet.
These establishments are not just feeding us — they challenge us to rethink how we source, consume, and connect with food. Sustainability is not just about the environment; it is about rediscovering our roots and celebrating the abundance of tasty goodness around us.
#FoodSustainability#EdibleHeritage#Gastronomy#Environmenthttps://lnkd.in/grAFXFMj
Did you know that Ho Chi Minh is in the TOP 10 vegan cities in the world? In this special episode I explore the plant-based market (restaurants, supermarkets, trends) and explain how Ho Chi Minh made it so high up in the list. Enjoy!
The Sweet Art of Tradition and Sustainability 🌿 😋
Once upon a time, I found joy in crafting traditional kuih-muih, those colorful and delicious desserts rooted in our Malay and Nyonya heritage. Yes, the process is intricate and time-consuming, but there’s something magical about it—bringing together ingredients, culture, and patience to create edible art.
But as I reflect on those moments, I realise kuih-muih carry more than taste and tradition. They embody sustainable practices long before it became a trend. From daun pisang (banana leaves) to daun pandan (pandan leaves), the biodegradable packaging not only reduces waste but also infuses the desserts with their signature aromatic charm.
This heritage reminds us that sustainability isn’t a new concept—it’s deeply embedded in our roots. Imagine if we embraced more of these timeless practices in today’s world. Could we find solutions to modern waste challenges by looking back at our ancestors' wisdom?
What other traditional practices can inspire us to live more sustainably today? I’d love to hear your thoughts! My signature combo: Spicy Pulut Panggang, Tepung Pelita and Apam Gula Melaka 💚
#Sustainability#TraditionMeetsInnovation#EnvironmentalAwareness#WasteManagement#FoodForThought#ikitar#DigitalKitarSemula#BeResponsible
Singapore agri-tech in the international news again, this time for the fully automated vertical farm built at the Hyundai Motor Group Innovation Center Singapore (HMGICS).
Described as 'Singapore's first robotics smart factory and Hyundai Motor Group's open innovation hub', the Korean automobile manufacturer built the Smart Farm within its compounds to demonstrate its commitment towards sustainable urban growth.
Fresh produce harvested from the smart farm, built in conjunction with Archisen, will go straight into the dishes of the upcoming Na Oh restaurant branch in Singapore.
Not only will it be a star attraction for those living in the West (😉), it would be an interesting case of cross-industry innovation combining the best elements of mechanical automation and crop production.
https://lnkd.in/erVMdKPu
Sustainable dining is not just a trend—it's a movement reshaping the culinary world. An article in Forbes highlights how restaurants like Noma in Denmark are embracing regenerative agriculture, sourcing ingredients locally and seasonally to reduce their environmental footprint. They not only set an example for the industry but also enhance the dining experience by offering fresh, flavorful, and ethically sourced cuisine. 🌿
Noma's commitment to sustainability goes beyond just food—it's about redefining how we interact with our ecosystem. As a food enthusiast who values both taste and sustainability, I believe initiatives like Noma's are paving the way for a more conscious and delicious future. Discover more about Noma's sustainable practices at noma.dk and consider how your dining choices can make a difference. 🌿
The reopening of Hyundai Motor Group Innovation Centre Singapore (HMGICS) Customer Experience Programme was welcomed together with the opening of the Korean restaurant 'Na Oh'.
Part of Na Oh's menu originates from the Smart Farms in HMGICS, highlighting a farm-to-table concept revolving a fully automated smart farm. The smart farms, located at level 1 and 3 of the building, showcases different farming concepts while equipped with state of the art technology. The smart farms have been carefully calibrated to grow 9 different crop types, and even the robots move at a pace such that each movement is intended and precise.
Amidst numerous setbacks of the 30x30 goal, we're taking small steps in innovating and refreshing smart agriculture within Singapore. Hopefully the experience of balancing such delicate systems and environment would gear us up for future progress within the industry.
HMGICS is open to public and you can book a free discovery tour, inclusive of an elegant tasting experience. Link found here: https://lnkd.in/eMicgdxu#smartfarm#30by30#indoorfarm
🍽️✨ Dive into our journey of Digital Transformation for Traditional Restaurant MSMEs in Sri Lanka! 🌐 This video showcases how we bridged tradition and technology, bringing innovation to the heart of local businesses. Watch how our practical implementations turned challenges into opportunities. 🚀
#DigitalTransformation#MSMEs#Innovation#ResearchInAction#SriLankanRestaurants#digitalmarketing
The economic headwinds, inflation and high-interest rate environment have claimed many victims across sectors, and the agri-food tech sector has not been spared.
Over the past 8 years, the agri-food tech sector in Singapore has grown rapidly. Passionate individuals, investors, NGOs and government agencies rallied to grow an ecosystem that could bring significant economic benefits and positive social and environmental impacts.
Singapore's journey to develop the agri-food tech sector is laudable especially if we measure how rapidly we fostered development in this sector, from policy innovations, investments, startup development and a wide spectrum of business models created. Essentially, Singapore’s endeavour is a rapid prototype at a national level.
Failure is to be expected and failing is both instrumental and informative to enable long-term success. Hopefully, we can continue to grow into a society that embraces failure and supports the entrepreneurship spirit.
At the end of the day, nothing ventured, nothing gained.
#agrifoodtech#foodtech
“A winner is just a loser who tried once more”
George M. Moore
I received messages of scorn and mockery but I am not bitter. In fact I’m privileged and grateful for the opportunity and hope this post will share a different perspective.
The reality of working in innovative industries is that it is really (emphasize really) difficult. It took guts to join GOOD Meat Asia as employee number 1 to try and turn a pipe dream into something meaningful and tangible. Even with the support of my wife, Kelly Wong , I knew the business of cultivating meat would be an incredibly long road.
Along the way, I found 20 talented gentlewomen and gentlemen, who in spite of knowing with clarity and experience the difficulty of the task at hand, still committed their time and energies to solving the challenges. We built a great team and delivered on everything we set out to do through Singapore. It must also be said with the incredible support of partners and stakeholders including the Singapore government. It is definitely very painful to be on a path of traction only to still end up in “failure”, but that’s the unvarnished reality of the start-up world. The first movers in a nascent industry oftentimes face a first-mover disadvantage.
The chapter may have paused but the story has hardly ended. Many people including myself are still actively working on the challenges not because success is guaranteed, but because the mission is worth working on. I wouldn’t write GOOD Meat off either, they may well find a different path to continue their journey.
After all a winner is …
Jade Perch, a little known fish in Singapore is a smooth and delicious tasting fish that is high in healthy fats. Only available at Tampines market.