Genting SustainBiz F&B Expo Kicks Off with Major Sustainable Partnerships and Innovations

Genting Highlands: The highly anticipated Genting SustainBiz F&B Expo commenced on Tuesday at Resorts World Genting (RWG), with a groundbreaking announcement of Memoranda of Understanding (MoUs) worth RM12 million. The event, focused on promoting sustainability in the food and beverage (F&B) and Meetings, Incentives, Conferences, and Exhibitions (MICE) sectors, marks RWG’s commitment to eco-friendly practices across its operations.

MoUs Worth RM12 Million to Drive Sustainability

RWG took a significant step toward sustainability by signing five MoUs during the expo. The agreements represent a wide range of collaborations, with the first being signed with Nestlé Malaysia. This partnership focuses on the supply of *Harvest Gourmet* plant-based products to RWG’s MICE events and F&B outlets. Commenting on this collaboration, Spencer Lee, Executive Vice President of Sales, Marketing & Public Relations at RWG, emphasized, “The incorporation of plant-based foods into our menu underscores our commitment to sustainable dining practices.”

In a further push toward reducing plastic waste, RWG signed another MoU with Fraser & Neave (F&N) to explore the use of natural mineral water packed in fully recyclable packaging via Tetra Pak cartons. “This move aligns with our goal of minimizing single-use plastic at the resort,” said Lee.

Additionally, RWG entered into a strategic agreement with PNH Malaysia to upcycle food waste, converting it into hotel amenities such as toothbrushes and hair combs. This partnership highlights RWG’s holistic approach to sustainability, from food to everyday operational materials.

The final two MoUs, scheduled for Day 2 of the expo, include partnerships with Farm Fresh and Aqina Farm. The collaboration with Farm Fresh is designed to promote healthy living through a joint marketing campaign, while Aqina Farm will focus on purchasing pineapples cultivated by B40 farmers, enhancing RWG’s support for local communities.

A Platform for Knowledge Exchange and Collaboration

The Genting SustainBiz F&B Expo, which runs from September 10 to 12, features 50 exhibitors and is expected to attract 3,000 visitors. Attendees will have access to a wide range of workshops, networking sessions, and panel discussions focusing on sustainable food production, packaging, and waste management.

“We aspire to be on par with Singapore’s FHA-HoReCa and establish Malaysia as a regional MICE hub for sustainable F&B,” said **Spencer Lee**. He added, “Genting SustainBiz F&B Expo was conceptualized to showcase the transformative dynamism of Malaysia’s F&B and MICE sectors. Our focus on sustainable F&B is in line with our ever-growing commitment toward sustainable development.”

The expo kicked off with an inspiring opening ceremony, graced by the Deputy Minister of the Ministry of Tourism, Arts & Culture Malaysia, Yang Berhormat Khairul Firdaus Akbar Khan. The event highlighted the growing importance of sustainability in both the tourism and F&B industries.

Honoring Industry Leaders and Innovators

Seven chefs from the Resorts World Genting Superchef Squad were honored for their contributions to the F&B industry. The chefs received badges from Lee Thiam Kit, RWG President & Chief Operating Officer, during a special ceremony. “These chefs are driving innovation and sustainability in our kitchens,” said Lee.

Jennifer Ong, CEO of the HAPA Group, and Peter Dewey Foster, RWG’s Executive Vice President for Leisure, Hospitality & Lifestyle, also attended the badge presentation.

Exciting Program Line-Up

At the Genting SustainBiz F&B Expo, attendees are treated to a wealth of knowledge through a series of insightful sessions delivered by industry leaders and sustainability advocates. Each session focuses on cutting-edge innovations, emerging trends, and solutions to the challenges facing sustainable food systems. Here’s a deeper dive into some of the key sessions:

“The Promise of Cultivated Seafood” by Carrie Chan of Avant Meats

One of the most anticipated talks of the expo, Carrie Chan, co-founder and CEO of Avant Meats, will present “The Promise of Cultivated Seafood.” Chan, a pioneer in the alternative protein industry, will discuss how cultivated seafood can provide a sustainable solution to overfishing and the depletion of marine ecosystems.

Her session will explore Avant Meats’ breakthrough in cell-based seafood, which not only mimics the texture and flavor of traditional seafood but also eliminates the need for harmful fishing practices. This innovative approach addresses critical issues such as environmental degradation, ocean pollution, and species extinction, all while offering a nutritious, sustainable protein source. Chan will likely highlight the technological advancements behind cultivating seafood cells in controlled environments and the commercial viability of these products for the global market.

“Nestlé Sustainability Journey” by Tan Cheow Yam of Nestlé Malaysia Singapore

In her talk titled “Nestlé Sustainability Journey,” Tan Cheow Yam, Head Of Sustainability, Nestlé Malaysia Singapore , will provide a comprehensive overview of the company’s sustainability initiatives. Nestlé, a global giant in the food and beverage industry, has been steadily shifting its operations towards more environmentally friendly practices, and Tan’s session is set to reveal the driving force behind this transformation.

From the implementation of renewable energy sources in manufacturing to Nestlé’s bold commitments to carbon neutrality, Tan will discuss how the company is tackling climate change while promoting sustainable agriculture and responsible sourcing of raw materials. Special emphasis will be placed on Nestlé’s innovative packaging solutions, including the development of fully recyclable packaging and efforts to reduce plastic waste. She will also touch on Nestlé’s role in educating consumers on healthy and sustainable food choices and how these efforts align with the broader global sustainability goals.

Panel Discussion: “Forging a Sustainable Plate: Innovations and Collaborations in Food Systems”

A key highlight of the expo is the panel discussion titled Forging a Sustainable Plate: Innovations and Collaborations in Food Systems. Moderated by Freda Liu, a well-known business presenter, the panel brings together experts from various sectors to explore how innovation and collaboration can lead to more sustainable food systems.

Panelists include Dr. Jay Jee Hyeongun, an expert from DaNAgreen, and Dr. James Lim Yong Kian of Temasek Polytechnic. The discussion will revolve around the latest innovations in food production and sustainability, such as vertical farming, regenerative agriculture, and plant-based food technologies. Each panelist will share insights into how their respective fields are contributing to a more sustainable food future.

Dr. Jay Jee Hyeongun, known for his work in sustainable biotechnology, will likely discuss how advanced technologies like cellular agriculture and precision fermentation can revolutionize food production while reducing the environmental footprint. On the other hand, Dr. James Lim Yong Kian is expected to share his experience in *food systems education* and how young innovators are being trained to tackle future challenges in global food security.

Further Sessions on AI, Sustainability, and Food Waste

The expo features even more forward-thinking presentations, such as:

AI-Driven Genomic Seeds: Shaping the Future of Sustainable Agriculture

In this session, attendees will learn about the role of artificial intelligence (AI) in transforming agricultural practices. AI-driven genomic seeds are at the forefront of sustainable agriculture, offering the potential to significantly enhance crop yields while reducing the need for harmful chemicals and excessive water use. Through AI-powered data analysis, researchers are able to develop seeds that are more resilient to climate change, pests, and diseases, thus ensuring food security while minimizing environmental impact.

The speaker will explore the potential of these innovations to improve *food sustainability* on a global scale, particularly in regions that are heavily affected by climate change. Attendees will also gain insights into how AI can be applied to optimize supply chains and resource management in farming.

Driving Sustainability in Dairy and Its Supply Chain

Dairy, a key part of the global food system, is increasingly under scrutiny for its environmental impact. This session will focus on how companies like Farm Fresh and others are innovating within the dairy sector to reduce their carbon footprint and promote sustainable practices throughout their supply chains. Topics will include improvements in feed efficiency, waste reduction methods, and innovations in dairy packaging to reduce reliance on non-recyclable materials.

Panelists will discuss how collaboration across the supply chain—from farms to retailers—can foster a more sustainable approach to dairy production. The session will also emphasize the importance of consumer education in promoting demand for sustainably produced dairy products.

Upcycling Food Waste for a Sustainable Future

Food waste is one of the most pressing sustainability challenges today, with massive amounts of food being discarded at various stages of the supply chain. In this session, Jian Tat Lee of PNH Malaysia will highlight innovative methods for turning food waste into valuable resources.

Attendees will learn how upcycling—converting waste into new products—can transform the food and beverage industry. Jian will share case studies on how PNH Malaysia has successfully developed eco-friendly products, such as biodegradable hotel amenities, from food waste. This session will underscore the potential for upcycling to reduce landfill waste, lower greenhouse gas emissions, and create new economic opportunities within the circular economy.

Each of these sessions aims to inspire businesses and individuals to adopt more sustainable practices while showcasing the transformative potential of technology, collaboration, and innovation in building a greener food future.

Looking Ahead: Innovations in Sustainability

As the Genting SustainBiz F&B Expo progresses, Day 2 promises to dive deeper into innovations that are shaping a more sustainable food and beverage (F&B) industry. These sessions will cover critical issues ranging from dairy production to palm oil and regenerative farming, each highlighting the transformative efforts being made to align business operations with sustainable goals.

Panel Discussion: “Driving Sustainability in Dairy and Its Supply Chain”

The dairy industry plays a significant role in global food production, but it also faces substantial environmental challenges. This panel discussion, featuring prominent voices like Loi Tuan Ee from Farm Fresh and Spencer Lee from Resorts World Genting, will explore how the dairy supply chain can become more sustainable.

Key topics will include efforts to reduce greenhouse gas emissions from dairy farms, innovative feed solutions to enhance livestock health while minimizing environmental impact, and waste reduction strategies throughout the dairy production process. The panel will emphasize the role of sustainable farming practices, such as regenerative grazing, which can improve soil health, reduce carbon emissions, and increase biodiversity.

Additionally, the discussion will delve into packaging innovations aimed at reducing plastic usage and improving recyclability. The panel will highlight how companies are shifting toward *plant-based and recyclable packaging* and how this is helping reduce the carbon footprint of dairy products. This session will provide valuable insights into how sustainability can be integrated at every stage of the dairy supply chain, from farm to table.

Keynote: “Fueling the Future: Sustainable Palm Oil’s Role in the F&B Landscape”

This keynote session will focus on the strides being made to turn palm oil into a more sustainable commodity. Palm oil is one of the most widely used ingredients in the global food and beverage industry, but its cultivation has long been criticized for contributing to deforestation and environmental degradation. The session will be delivered by Islah Ishak from RSPO (Roundtable on Sustainable Palm Oil), a leading organization that works to make palm oil a more sustainable commodity.

Islah will explain the role of *sustainable palm oil certifications* like RSPO, which ensures that palm oil is produced with minimal impact on the environment, respects human rights, and supports local communities. The session will highlight how businesses in the F&B sector can switch to sustainably sourced palm oil and the economic benefits of doing so, including enhanced brand reputation and meeting consumer demand for eco-friendly products.

Further discussions will focus on regenerative farming techniques and how they are being applied to palm oil cultivation to restore ecosystems, improve soil quality, and reduce carbon emissions. This keynote will provide a balanced view on the future of palm oil in the F&B industry, showing how businesses can thrive while contributing to the global push for sustainability.

Day 3: Closing with Groundbreaking Innovations

The final day of the expo on September 12 will continue the focus on innovation with two standout sessions that address both community development and waste management in the F&B sector.

“Sustainable Pineapple Chicken: Uplifting B40 Farmers Naturally” by Eileen Tan of Aqina Trading

Eileen Tan, representing Aqina Trading, will deliver an impactful presentation on Sustainable Pineapple Chicken, a project that combines agriculture with local community development. The initiative focuses on sourcing chickens raised on a natural diet of pineapples, promoting sustainable farming practices while providing economic opportunities for B40 (Bottom 40% income group) farmers.

Eileen will explain how this initiative supports local farmers by creating an eco-friendly supply chain that not only produces healthier poultry but also enhances the livelihoods of economically disadvantaged communities. The project embodies the concept of “farm-to-table” sustainability, ensuring that every step of the process, from pineapple cultivation to poultry farming, is environmentally friendly and economically empowering.

Attendees will gain insights into how businesses can replicate this model to foster local agriculture, reduce their environmental footprint, and contribute to social responsibility efforts. The session will demonstrate the potential of agricultural innovation to address both sustainability and community upliftment.

“Upcycling Food Waste for a Sustainable Future” by Jian Tat Lee of PNH Malaysia

Wrapping up the expo’s discussions on sustainability is Jian Tat Lee, Chief Operating Officer of PNH Malaysia, who will explore the theme of Upcycling Food Waste. Food waste is a global issue, and Lee will provide a comprehensive look at how PNH Malaysia is turning waste into valuable products.

This session will delve into how PNH is transforming food waste into eco-friendly products, such as biodegradable hotel amenities like toothbrushes and combs. Jian will emphasize the importance of creating a circular economy, where waste from one sector becomes a resource for another. By upcycling food waste, PNH Malaysia reduces the environmental burden on landfills while creating sustainable products that are functional and in demand.

Lee will also discuss how upcycling aligns with global sustainability goals and how businesses, particularly in the F&B industry, can incorporate waste reduction and upcycling into their operations. This session offers practical insights into reducing waste, cutting costs, and innovating in sustainability while contributing to the larger goal of reducing global food waste.

Conclusion of the Expo

The closing sessions of the Genting SustainBiz F&B Expo serve as a reminder of the endless possibilities in sustainability when businesses, innovators, and local communities come together. From *eco-friendly farming* and *sustainable palm oil* to *waste upcycling*, the sessions will showcase the breadth and depth of innovation happening in the industry today.

As the expo concludes, attendees will walk away with not only valuable knowledge on sustainable practices but also practical solutions they can implement to drive sustainability in their businesses, helping to create a greener, more equitable future.