The Food & Society International Conference is a renowned global forum that brings together leading academics, chefs, food historians, policymakers, journalists, and activists to explore the evolving relationship between food, culture, sustainability, and innovation.

In 2025, under the theme “Sustainable Evolution and Gastronomization of Traditional Food Systems”, the conference examines how traditional food practices are adapting to 21st-century demands while preserving their ecological, nutritional, and cultural significance.

The event encourages interdisciplinary dialogue and promotes collaborative solutions that bridge ancient culinary knowledge and modern gastronomic trends in a time of climate urgency, global food insecurity, and cultural homogenization.

Key Conference Tracks & Sub-Themes

The conference program includes concurrent sessions, plenary talks, culinary demonstrations, and roundtables on the following sub-themes:

✔️ Sustainability in Traditional Food Systems

• Agroecology, permaculture, and community-supported models

• Biodiversity conservation and indigenous knowledge

• Climate change resilience in traditional agriculture

• Circular economy and food sovereignty

✔️ Gastronomization & Heritage

• Role of chefs in food heritage preservation

• Modern reinterpretations of traditional dishes

• Culinary tourism and food storytelling

• Gastronomic education and cultural literacy

✔️ Food Governance and Consumer Awareness

• Public policy for food sustainability

• NGO and private sector initiatives

• Ethical consumption and consumer education

• International collaboration and policy frameworks

✔️ Case Studies & Best Practices

• Real-world examples of traditional food innovation

• Community-based projects and entrepreneurship

• Lessons from Indigenous food sovereignty movements

Note: Other relevant topics are welcome. Participants are encouraged to submit proposals even outside these core themes.

Who Should Attend?

This fully in-person conference is open to a diverse community:

• Scholars and researchers in food studies, anthropology, agriculture, public health, nutrition, and related disciplines

• Chefs, culinary professionals, food writers, and journalists

• Policy experts, sustainability activists, and NGO leaders

• Graduate and doctoral students in social and food sciences

Keynote Speakers

• Chef Darren Teoh (Malaysia)
  Founder of the Michelin-starred Dewakan, known for pioneering sustainable gastronomy and culinary storytelling in Southeast Asia.
  Awarded 2 Michelin Stars and a Green Star (2024).

• Prof. Maria Kozhevnikov (Singapore/USA)
  Cognitive scientist from NUS and Harvard Medical School. She will explore the intersection of neurocognition, imagination, and culinary creativity.

• Dr. Yanet Acosta (Spain)
  Renowned food studies scholar, journalist, and author specialising in gastronomic communication and Mediterranean food history.

Important Dates & Submission Deadlines