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Worlds of Healthy Flavors Asia

Raffles City Convention Centre, Singapore

  • 2013 WORLDS OF HEALTHY FLAVORS ASIA PROGRAM SUMMARY

    For nearly a decade The Culinary Institute of America has collaborated with the Harvard School of Public Health (HSPH)—Department of Nutrition to research, plan and stage the highly acclaimed Worlds of Healthy Flavors leadership conference held each year at the CIA at Greystone. This ground-breaking, by-invitation-only program brings together America's most influential high-volume foodservice chefs, leading nutrition scientists, and various world cuisines and other culinary experts to advance healthier food choices in American foodservice.

    With the success of this program and the launch of The Culinary Institute of America and its degree programs in Singapore, the CIA and Harvard School Presenter of Public Health—Department of Nutrition were proud to launch Worlds of Healthy Flavors ASIA in 2012 and to run the second annual leadership conference on December 4-5, 2013, at Raffles City Convention Centre in Singapore, in partnership with Saw Swee Hock School of Public Health, National University of Singapore, and Health Promotion Board, Singapore.

    The 2013 two-day conference brought together an audience of more than 180 people, including opinion leaders and trendsetters in all sectors of the Singaporean foodservice and hospitality industries, as well as select leaders in healthcare foodservice and the public health community. The audience also included a number of representatives from the foodservice sector in other countries within Asia, top nutrition scientists, world cuisine experts, nutrition communication and marketing professionals, and government leaders and consumer and trade media.

    Sponsors included Nestlé Professional, Kikkoman, SPRING Singapore, US Cranberry Marketing Committee, Ventura Foods and Vitamix. Bob’s Red Mill Natural Foods was a product donor.

    Nutrition science presenters represented Harvard School of Public Health Department of Nutrition and Saw Swee Hock School of Public Health, National University of Singapore. Healthier versions of cuisines loved by Singaporeans and others alike were demonstrated by a number of chefs including Kyung Soo Moon (Executive Chef, Mikuni Restaurant, Fairmont Singapore), Robert Danhi (Chef, Author, Consultant, Southeast Asian Specialist) Devagi Sanmugam (Chef, Author, “Spice Queen”), and selected faculty from The Culinary Institute of America.

    The program also included a number of panel discussions on key nutrition topics with decision-making representatives of foodservice operations from various industry sectors in Singapore.
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  • FACING HEALTH CHALLENGES THROUGH NUTRITION EDUCATION

    The CIA and HSPH recognize the tremendous challenges that lie ahead for Singaporean chefs and foodservice leaders in successfully developing and promoting healthier food choices, and working to avert high rates of type II diabetes and other diet-linked chronic diseases for the Singaporean population. Speakers At the same time, American, European and other international travelers coming to Singapore are increasingly looking for delicious, healthy food—both Asian and Western. This is an opportunity to satisfy a new set of food preferences for international travelers that Singaporean chefs and foodservice leaders cannot afford to ignore. The CIA and HSPH are confident that, working collaboratively with our programmatic partners and industry leaders in Singapore, we can significantly support and accelerate already existing efforts in Singapore to advance healthier food choices in light of these challenges and opportunities.

    As with our U.S.-based program, Worlds of Healthy Flavors ASIA not only brings together top nutrition and medical experts from the United States (including Chef Aziza Ali representatives of our Scientific Advisory Committee) and Singapore, but also includes information from leading nutrition and public health experts from around Asia about issues and research in their countries, providing insights on challenges and opportunities with various ethnic populations in Singapore. In addition, CIA chef-instructors and other Asian and Western chefs and culinary experts present healthy cooking and menu strategies that can work to preserve the delicious, celebratory aspects of dining at the same time address a host of public health imperatives.

    Although the initial focus is on advancing the knowledge and skill sets of the foodservice sectors primarily in Singapore, this initiative aims to reach out to select foodservice industry leaders from around Asia to help position Singapore as the center of learning around the nexus of issues connecting food, cooking, dining, diet, and public health.


  • A Message from Health Promotion Board, Singapore: Creating a Healthier Singapore

    Singapore…food paradise. Known for its culinary delights—from Nasi Lemak and Chilli Crabs to Hainanese Chicken Rice, along with signature dishes from top chefs—restaurants, hawker centres, coffee shops, and 24-hour eateries across the island are selling an array of different dishes.

    However, along with great food comes the tackling of a growing prevalence of health issues due, in part, to unhealthy diets and eating habits. Health Promotion Board (HPB) has determined that it is more important now than ever before for the food services sector in Singapore to work together in improving the nutrition quality of food served to the customers.

    HPB's nutrition initiatives are supported by the latest evidence in nutrition science and focus on the following key components:
    • Increase consumption of fruit and vegetables
    • Increase consumption of whole grains
    • Decrease consumption of saturated fats and eliminate trans fats in the diet
    HPB wants to connect with the chefs, cooks, restaurateurs, and foodservice providers in all types of dining establishments to increase the number of healthier menu choices that are not only delicious, but also cravable, to consumers. To accomplish this goal, HPB is partnering with The Culinary Institute of America, Harvard School of Public Health – Department of Nutrition, and Saw Swee Hock School of Public Health, National University of Singapore to present the 1st Annual Worlds of Healthy Flavors ASIA Invitational Leadership Conference and Educational Initiative for Foodservice and Healthcare Leaders, at the Raffles City Convention Centre, November 28–30, 2012. This ground-breaking program has been running for eight years in the United States and has been highly successful in bringing chefs together to learn the latest in nutrition science and how to translate it into healthy, cravable offerings for their menus.
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    WORLDS OF HEALTHY FLAVORS ASIA IN THE MEDIA

  • Read the 2012 conference press release.
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  • QUOTES FROM PRESENTERS AND ATTENDEES
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  • "The partnership between The Culinary Institute of America and Harvard has produced some of the most meaningful changes in what we eat. The CIA and Harvard have identified key nutrition science findings for the food industry and translated them into practical advice for business and culinary professionals." - Walter Willett MD, DrPH, Chair, Dept. of Nutrition, Harvard School of Public Health
  • "HPB is committed to create the best possible environments for Singaporeans to become healthier together. To achieve this, HPB will provide Singaporeans with the necessary information and options to create a healthy lifestyle. The establishment of the Centre of Excellence for Nutrition will forge partnerships among research and educational institutions, public agencies and the food industry and be at the forefront of consumption trends and drive development of new healthier food solutions. Our participation in the Worlds of Healthy Flavors ASIA Leadership Initiative is testimony to our efforts of promoting health and wellness in the region." - Ang Hak Seng, Former Chief Executive Officer, Health Promotion Board, Singapore
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  • "I felt that the conference was highly educational with important messages and lessons. This is an important conference for Singapore's culinary and health well-being."
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  • "Conference format and content was practical and highly relevant. The pairing of scientists and culinary experts completed the learning for participants. Chefs were lively and excellent in their demos and the art of cooking - not a dull moment!"
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  • "I got a lot of information on health. It'll be very helpful in choosing and promoting products in foodservice and in retail. Vision is very important for everyone. When you know and understand, you'll have the right tools to change the world."

    • Photos

    Presentations

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    “Healthy Fats & Oils: Nutrition Science Update,” PAN An, National University Singapore
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    “Sourcing Healthy Carbohydrates in Asia,” Robert Danhi, Chef Danhi & Co.
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    “Sodium Reduction Strategies,” Robert Danhi, Chef Danhi & Co.
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    “Welcome & Introductions,” Greg Drescher, CIA
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    “Sourcing Healthy Fats and Oils in Asia,” Gyspy Gifford, CIA
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    “Principles of Healthy Menu R&D,” Amy Myrdal Miller, CIA
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    “Menu Design & Marketing Strategies for Selling Healthy Flavors in Asia,” Yu Yu Ong, Euromonitor
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    “Making More Possible with Nutrition Health & Wellness,” Tricia Siwajek, Nestle
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    “Selling Healthy Flavors in Asia,” Rob M. van Dam, National University of Singapore and Harvard School of Public Health
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    “Sodium in the Asian Diet,” Rob M. van Dam, National University of Singapore and Harvard School of Public Health