World Gourmet Summit (WGS) 2019 keeps sustainability at the top of the agenda as it celebrates culinary excellence by local and visiting chefs.
Following last year’s edition themed ‘Discovey’, highlighting lesser-known cuisines, this year’s edition of WGS running from 1 April–12 May 2019 revolves around ‘Sustainability in the Gastronomy World’. The culinary festival will draw attention to pertinent issues such as food waste management and plastic waste, even as it continues to serve up gastronomic delights from around the world.
Says Peter Knipp, founder of WGS, on the choice of theme, “The movement for sustainability has witnessed growing efforts ranging from water conservation, greater adoption of recycled and recyclable products, to minimising consumption of single-use plastics in our daily lives. The culinary world is no exception. We need to spread this important message and explore innovative approaches to reinvent additional resilient culinary practices.”
Industry experts will expand on the theme when they meet for the inaugural WGS Sustainability in the Gastronomy World Forum on 9 April to discuss issues such as finding effective ways to implement sustainable practices industry-wide. On 22 April, the annual World Gourmet Awards honouring outstanding F&B professionals in Singapore and the region will take place at One Farrer Hotel, unveiling the winners from a list of finalists.
Meanwhile, other events in the month-long programme to look forward to include the UNGA: Gastro Marketplace on 23 April, which brings together an assembly of WGS’ F&B partners such as El Mero Mero, The Sampan, Penderyn Distillery and many more. Last but not least, an intense week of wining and dining from 24–27 April will take place with the WGS Masterchef Dining Delights series, featuring chefs and personalities such as Adi Hadean, former judge of the Romanian version of MasterChef; and Martin Rebaudino, executive chef of Roux in Argentina.
For the full calendar of events and booking information, head here.