The Sustainable Food Project Pop-Up

Highlights from our launch and pop-up

On the weekend of the 12th and 13th October 2018, The Sustainable Food Project held its first pop-up event. Engaging an audience of over 100 people during the weekend through dining and food sharing experiences, alongside panels that sat key industry leaders. Enthusiasm behind making positive strides towards food sustainability were reinforced.

Here are our event highlights!

Vegan dinner tasting menu by Brian Tan

A Malaysian pastry chef at heart with 15 years of experience in the kitchen, Brian delighted with a completely vegan tasting menu using surplus vegetables provided by YIMISHIJI 一米市集. The theme of the dinner was to find an exciting way to use otherwise wasted produce, and to reduce meat and dairy consumption to improve our planetary footprint. Sharing plates included a pumpkin soup, grilled vegetables, potato patties with a South East Asian curry sauce, and a delicious dessert using pears and apples topped with a cookie crumble. Alongside dessert, flutist and activist TBird Luv gave a moving performance. In addition, cocktails were provided by Bacardi all night.

Potluck Brunch

During the potluck brunch, participants used surplus produce provided by FIELDS China to cook up their own creations, and to share dishes with each other. Using food as a tool to come together created a meaningful and intimate environment, and proved the power of cooking in creating more sustainable food practices.


Our panel discussions delved into the topics of bettering food waste, cooking and eating practices from a consumer level, and how our urban landscapes shape our health and nutrition.

Additionally we had an artistic and thought-provoking ‘Eat My Food’ performance by Lena Kilina & ZhouZhou, and a bioplastic demonstration by Erik’s Tongji University Fablab. Take a look at our key takeaways below!

How can consumers reduce their food waste by changing their way of consumption and cooking?

  • Eat less and smaller amounts of meat (reducetarianism)
  • Whenever you have a chance to cook your own food, do it — it will be better for your body and the environment
  • Create a culture around cooking with your family and friends, and give up more waimai deliveries

How does urban infrastructure affect people’s nutrition and eating habits?

  • The urban — rural link has been broken and through the use of technology and innovation it is possible to get closer to ‘where the apple grows’
  • Re-education to help city dwellers better understand the food value chain and the need for better food sustainability is key
  • It is possible to bring the farm to the city with smart, green urban planning and cooperation from local, municipal governments

We want to take this chance to thank our sponsors and partners from Gourmet Library, Nespresso, YIMISHIJI 一米市集, Bacardi Limited, Farmonize, Sunday Folks, Jus Nova, Global Shapers Shanghai Hub II, Future Urban Living, FIELDS China and Tongji University Fab Lab.

The Team

Victoria Poon, Brian Tan, Alicia Zhou, Alice Casiraghi