This November, The Sofitel Saigon Plaza invites members of the hospitality sector to partake in a conference discussion of how we can reduce food waste and cater to guests more sustainably. Take a sneak peek at the featured activities and headlining speakers leading the conversation.
From 8:30 to 12:00pm, 16th November 2023, Sofitel Saigon Plaza welcomes guests to join this exciting conference free of charge, with a networking buffet lunch to follow and a chance to win a Food Waste Prevention course. The main event is a roundtable discussion led by leaders in the field in sustainable hospitality and innovation, followed by an interactive workshop, and an open Q&A.
The conference will begin with a case study from Hồng Phẩm, the Innovation Planning Manager at Maison Marou, who breathes social responsibility into the chocolate maison’s business model, and exists as a shining example of a sustainable business operator.
Miquel Angel Perez Martorell, a leading sustainable tourism expert, will be headlining the roundtable discussion, furthering his agenda to educate hospitality stakeholders, including schools, workforce, suppliers, and customers in order to transform the current Sustainable Food System.
Minh Thư, Sustainability Specialist at Pizza 4Ps will also lead a discussion at the roundtable, representing the pizza powerhouse with sustainability at the forefront of its successful business.
Numerous other speakers, workshop trainers and conference facilitators will be in attendance to lend their expertise on the subject, and facilitate an engaging discussion in what promises to be a dynamic session with leaders in their field.
More still, 18 ASSET-H&C member schools’ representatives will participate in this annual event, hailing from Cambodia, Myanmar, Thailand and Vietnam, where they train young people from socially disadvantaged backgrounds.
All industry stakeholders are invited to join on a first come, first served basis, and those who do participate are ensured to go home with relevant and actionable knowledge of the sustainable food cycle.