Future in Foodservice 2021


Register Now: Wednesday, 5th May 2021 at the Grand Pavillion, Rosehill Racecourse Sydney.

This one day conference takes an exciting look into the future of the Foodservice Industry covering innovation, technology and digital disruption that will, no doubt, have an influence on how we work, what products we provide and our financial success.   

Featuring keynote speaker: Craig Rispin, Business Futurist, and Sissel Rosengren, Managing Director of Food Industry Foresight speaking on the current market outlook and trends. Enjoy an educational and stimulating seminar followed by a chance to network with industry peers. Lunch & refreshments are included in the live ticket price.        Foodservice Master Brand Colour
                      BUY TICKETS

Tickets on sale now only through Eventbrite. 

Meet the Speakers

          Official Opening


Sissel Rosengren Head Shot 90709 (2)    Sizing up the Market - Current market trends and where to from here  drawing from primary data collected before and during the recent lockdown.


Sissel Rosengren | Managing Director, Food Industry Foresight

Sissel has more than 30 years of experience in industry research, data modelling and economic forecasting in Australasia, SEA, China, Middle East and Europe. Sissel has specialised in the food and beverage industry; providing strategic consultancy to global as well as national food and beverage suppliers

Adam Moore (1)   Future of Food Trends - How do chefs keep up to date with the evolving changes to our culinary landscape. How do chefs stay modern, relevant and connected to the modern day trends  


Chef Adam Moore | Culinology Innovation Director, Culinary Revolutions

Adam Moore is the chef behind some of the biggest brands in Australian supermarkets. An award-winning innovator and developer, often tagged as “the Chef behind the brands”. With more than 25 years in the food industry to his credit, Adam is currently focused on his own Business Culinary Revolutions. Adam is a renowned industry mentor for young chefs.

 Karen Job Head Shot Final (Medium)   Plant-based meat – a global and local outlook, and the real drivers and opportunities in an industry projected to be worth $3B in Australia by 2030. Seize your piece of the plant-based-pie!  

Karen is the Head of Industry Engagement of Food Frontier, Australia and New Zealand’s independent think tank and expert advisor on alternative proteins.

Karen has held a wide variety of roles across chilled and ambient product categories over her 19-year tenue with UK-based retailer, Marks & Spencer. With global responsibilities, these roles included Company Microbiologist, leading the policy development, governance and standards on microbiological safety and spoilage, and most recently head of Science & Innovation, developing and directing the food group’s technical innovation strategy spanning new technologies, products, and processes across the value chain. Following a recent relocation to Melbourne, she consulted on technical and innovation requirements for food companies down under. 

Food Frontier’s reports and events – undertaken in partnership with the likes of Deloitte, Colmar Brunton and Food & Wine Victoria – have delivered world-first data and insights on alternative proteins and reached tens-of-millions of people via national and international media.

Craig Rispin   The Future of Food -What are the trends and technologies that will drive how we produce, develop, distribute and consume food in the future? Craig will present the key technologies and areas that are attracting billions of dollars in investment globally and will arrive on our tables shortly.   Craig Rispin is a Business Futurist and Innovation Expert 

Craig’s expertise is in emerging business, people and technology trends – and how companies can profit from them. Craig has over 20 years experience working where the future has been created – with some of the most innovative companies in the world in the IT, consumer  electronics, internet  and broadcasting industries. He is an award-winning speaker and has addressed audiences as large as 16,000 people on 5 continents  and as consulted  with CEOs of leading companies worldwide. Some of his clients include: BHP Billiton, Canon, Colonial First State, IBM, Kimberly-Clark, King & Wood Mallesons, NRMA, Sportscraft, Symantec,Toyota, Young Presidents’ Organization (YPO) and hundreds of professional industry associations. Now a keynote  speaker  and innovation consultant, Craig shows his clients how to Know First, Be First and Profit First.

John Ha   Bear Robotics is probably the most successful foodservice robot company in the world , and has just raised more capital for expansion into Asia. What are the real benefits of robotic waiters? Why it was never about replacing staff.   John HA |Founder, CEO Bear Robotics

John Ha is the CEO of Bear Robotics, Inc. During his tenure, he has overseen the development of an AI-driven robot able to perform running and bussing tasks in a restaurant. Before this role, he was a Senior Software Engineer and Technical Lead at Google and Adjunct Professor at the Korea Advanced Institute of Science and Technology (KAIST). He holds a B.S. in Computer Science and Engineering from Seoul National University and  Ph.D. in Computer Science from The University of  Texas  at Austin

Nicholas Roberts   How & why Micro-Credentials are the Ultimate Resource Solution and the Future of Learning. The world is changing rapidly, so in order to stay relevant, we must work and learn at the same time.   Nicholas Robert | Founder Learning Vault

Nicholas is the Founder of Learning Vault and loves leveraging technology and education to help build the workforce of the future. Nicholas and Learning Vault;

I believe completely and unequivocally in that learning is a life long process. Learning Vault has been designed to enable educational experiences consistently throughout a persons lifetime. From digitally badging achievements, down to assisting in the design of educational products, Learning Vault can help you at each step of the process.


Tony Green IMG_6912 (1)   AFAB CEO Tony Green will clarify the objectives and aspirations of this new association.    Tony Green | CEO, Australian Foodservice Advocacy Body

We have just seen the launch of AFAB as the first real pan-industry collective of leading foodservice professionals in Australia working together to facilitate a platform for connectivity, education, and leadership to embrace the changing face and capability of the industry. 

Rod Fowler   Today's opportunities for innovation in the Australian Foodservice sector. Why are we slower to adopt and what should we be doing to catch up? Our industry has just proven that we can move quickly and adapt in a crisis. What shall we change next?   Rod Fowler - Futurist, Director, Food Industry Foresight

Rod is a senior executive with an international career having lived and worked in Australia, Norway, Sweden, Malaysia and the UK. He has a 30 year career in management,
marketing, sales, and project management in several industries including banking, IT, printing, manufacturing and services. In his early career he worked at one of IBM’s Software Laboratories in Europe developing application software to solve critical business problems and since that time has continued to be involved in the application of technology and innovation in commercial applications.

Rod is currently leading a new Future in Foodservice thought leadership program to help clients explore and monitor innovation and its impact in the Foodservice sector involving technology such as Digital Disruption, Robotics, Synthetic Biology, AI, Sensors and Networks, IoT, 3D Food Printing and Nanomaterials.