FOOD FUTURE: FORWARD THINKING FOODIES AND DESIGN LOVERS

TRENDxCHANGE explores the future of food with experts on the cutting edge of their trade. Join trend forecaster Cecile Poignant, Vicky Lau (Tate's Michelin-starred chef), Dr Lin (City University), Veronica Yu (Eating Concept Designer), Larry Tang (Founder Sohofama|Locofama) and fellow food enthusiasts for a thought-provoking presentation, roundtable discussion, drinks gathering, and idea exchange.

Food is a complex and wide reaching subject that touches us all profoundly. Eating is not just nourishment. It’s about emotions, memories, discovery, travel, and sharing. What we eat is influenced by society, geopolitics, beliefs, history, art, marketing, and biology.

For Foodies, Marketeers, Trend Forecasters, Design lovers, those involved in Hospitality!

TRENDxCHANGE-editions are inspired by the local area, working with their community to showcase the cities we visit. After a successful launch in London, Paris and Amsterdam, the next stop is Hong Kong's Hotel ICON. TRENDxCHANGE is a new type of event presented by TREND TABLET an inspiring international web platform edited by trend forecaster Cecile Poignant.

Cecile Poignant - Trend Tablet’s Editor / Trend forecaster and moderator of TRENDxCHANGE
Cecile Poignant is based in Paris and specialises in contemporary lifestyles, she researches with passion the evolution of socio-cultural trends. Her core business is to find the weak signals that announce major future trends to anticipate new behaviors. Cecile conducts strategic studies for international brands in the field of lifestyles, design, food, beauty. She is involved in many international conferences and leads workshops with professionals. And teaches «Innovation» at Parsons Paris and Trend Forecasting at ESCP/Europe Business School and IFM/Paris Luxury and Fashion school.

‘Food Future’ provides insights on major food trends, allowing participants to engage with the subject and uncover new ideas. A chance to share views on primary food trends linked to feeding and changes in behavior. And consider questions such as: What will be the key foods of tomorrow? Is food a drug? Will we all become locavores and vegan?

The highly visual presentation by Cecile Poignant analyses four main themes of the future of food, followed by an interactive roundtable which will give the opportunity to hear, see, and speak with well-known local actors from the Hong Kong food scene:

Vicky Lau - Tate Dining Room, chef and owner. Michelin says it all: "Vicky Lau is the young owner-chef of this contemporary yet also quite intimate restaurant. Her cooking is an eclectic mix of French and Japanese influences and each dish is beautifully presented - a reflection, perhaps, of her previous career as a graphic designer." 1 Michelin-star 2016.
Veronica Yu - Eating Concept Designer, Candied Fish Collective. Veronica has worked on old-meets-new/east-meets-west food concepts such as a Chinese New Year Tea Almanac Box and a Soy Sauce Tasting dinner with local soy sauce makers.
Dr Carol Sze Ki Lin, City University. Her research team has recently successfully converted food waste into fibre. The new material can be used to manufacture textile and apparel products!
Larry Tang - Founder Locofama|Sohofama, Locofama has played a role in changing the city’s perception of what it means to eat clean and the importance of knowing where your food comes from. They try to grow their own vegetables as much as possible and bring locally grown produce directly from farmers to keep costs under control. Did you know: Sohofama's soups are inspired by Chinese doctors?

Join our creative community in Hong Kong at the Hotel ICON on Thursday 21 July 21, 2016 at 6.30 pm.

Foodies and design lovers are welcome.

We’ll provide the conversation, Hotel ICON the drinks and canapes—you just bring the brains!

Food Future is kindly sponsored by Hotel ICON
For rooms accomodations please email to book@hotel-icon.com