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Sustainable Food Camp 2024: A Platform for Building a Sustainable Food Movement

Sustainable Food Camp 2024: A Platform for Building a Sustainable Food Movement

The Sustainable Food Camp 2024 was conducted with resounding success, bringing together industry leaders, innovators, and stakeholders to discuss and address pressing issues in sustainable food practices. The two-day event, held on the 28th and 29th of February, at Dewan Seri Melati, Putrajaya, provided a dynamic platform for insightful discussions, innovative presentations, and collaborative initiatives aimed at fostering sustainable solutions in the food industry.

Day 1 Highlights (28th February 2024)

The first day of the conference commenced with welcoming remarks from Mr. Satoshi Umino, CEO of Sustainable Food Asia, setting the stage for the engaging discussions ahead. Representatives from esteemed partners including Ajinomoto Co., Ltd., Kikkoman Corporation,  Ikeda Tohka Industries Co., Ltd., ROHTO Pharmaceutical Co., Ltd., and MUFG Bank, Ltd., delivered presentations showcasing their contributions towards sustainable food practices.

Welcoming Remarks by Mr. Satoshi Umino, Chief Executive Officer of Sustainable Food Asia

A panel discussion on the “Creation and Expansion of Sustainable Food” saw industry leaders and experts deliberating on strategies to advance global sustainable food practices. Moderated by Mr. Satoshi Umino, the panel featured distinguished figures from various industries offering valuable insights and perspectives.

SFC2024 Panel Session. From left: Mr. Satoshi Umino, CEO of Sustainable Food Asia (Moderator), Mr. Yoshiyuki Ozawa (Manager, Ajinomoto Co., Inc.), Ms. Noriko Fujimoto (Executive Director, Ajinomoto (Malaysia) Berhad) (Translator), Ms. Melissa Ong (Group Chief Executive Officer, Impact Circle Sdn Bhd), Mr. John Cheng (CEO, Innovate 360 Pte. Ltd.) and Mr. Semi Hakim (Co-Founder, Kök Projekt).

Attendees had the opportunity to sample products from main partners and explore booths featuring innovative food tech startups. Roundtable discussions provided a platform for participants to address specific challenges and opportunities in sustainable food development, fostering collaboration and idea exchange.

Participants networked and tested products from key partners and 32 booths featuring food tech startups.

Roundtable discussion involving participants with diverse expertise to address issues related to food sustainability.

Day 2 Highlights (29th February 2024)

Day 2 commenced with team discussions, where twelve teams formulated unique projects to address various issues in sustainable food practices. Presentations by the teams showcased innovative solutions, highlighting their understanding of the challenges and proposing actionable plans for implementation.

A significant milestone was achieved with the signing of a Memorandum of Understanding (MoU) between Sustainable Food Asia (SFA) and accelerators MYSC (Korea) and Kök Projekt (Turkey). This collaboration aims to build an ecosystem model to address food-related issues in Asia, emphasizing the importance of international cooperation.

Mou signing between SFA and two accelerators, MYSC (Merry Year Social Company) from Korea and Kök Projekt from Turkey. From left to right: Mr. Semi Hakim (Co-founder of Kök Projekt), Mr. Satoshi Umino (CEO of Sustainable Food Asia) and Mr. Minwooko Byun (Deputy Team Lead of Merry Year Social Company).

An award ceremony recognized the outstanding achievements of participating teams, with projects ranging from waste reduction to sustainable farming practices. 

List of Awards and Winners:


Team: Waste Warriors 

Project Title: Upcycling Zus coffee grounds into useful resources



Project Title: To make packaging more sustainable.


Team: Farm-Collab

Project Title: Empowering smallholder farmers toward sustainable farming 

Group photo featuring participants of SFC 2024.

The Sustainable Food Asia Conference 2024 underscored the significance of collaboration, innovation, and sustainability in addressing food-related challenges, paving the way for a more resilient and sustainable food system for the future.