21 Centery Future Kitchen

Time: 2012 April 9th-12th

Location: Hall E1

Organizers: FCSI    Shanghai UBMSinoexpo International Exhibition Co., Ltd.

Sub-forum on “ Low Carbon and Eco-technology in Foodservice Industry”

                                                          The Kitchen

       Health of people and the planet are interconnected, when we address food concerns, we must remove obstacles between nutrition and environment, safe and sufficient supply, as well as the barrier between quantity and quality. We have to consider the establishment of a foodservice system capable of meeting all these needs, and most importantly, we must not destroy our environment and resources in order to achieve adequate food supply. In addition to maintaining a hygienic and risk-free safe kitchen, we must also consider energy-saving, reduction in carbon emission and food waste Thus promoting community health, achieve customer satisfaction, and create a sustainable low-carbon and healthy environment.

2012 April 10th Conference Room:E1M15

14:00-16:30   14:00-16:30 Innovative Eco-kitchen & Development of Foodservice Industry

14:00-14:45	Keynote Presentation I  Eco-and Safe Foods, for the Health of Our People and Planet FCSI Asia Pacific Chair, FCSI World Wide Board Director, Clara Ming Pi
14:45-15:30	Keynote Presentation II  21st Century Avant-garde Modular Safe Eco-Kitchen Speaker:FCSI Consultant Member, Founder & Director, 3 bornes ARCHITECTES, Francois Tesniere
15:30-16:30	Panel Discussion: Sustainable Development of Foodservice Industry Moderator:China Hotel Purchase News Chief Officer; Dengxin Hu Topics: 1. What is the core value of foodservice industry? 2. How to breakthrough current saturated market status ? Panel Guests: LMI-HR Management Consulting Co.,Ltd Manager Director;Leadership Management International China Senior Executive Coach; Liping Chen Leadership Management International China Senior Executive Coach; Thomas Web Management Consulting Co.,Ltd. Managing Director; Compton Tothill FCSI Consultant Member, Founder and Director of Foodservice Consultants Group Ken Ee FCSI Consultant Member, Founder & Director, 3 bornes ARCHITECTES Francois Tesniere FCSI Asia Pacific Chair, FCSI World Wide Board Director, Clara Ming Pi
16:30	Visit to the FCSI's "21st Century Kitchen" display E1G31

April 11th Conference Room:E1M15

9:00-16:00 The 21st Century Green Kitchen

9:30-10:15	Keynote Speech I  21st Century Kitchen: Reduce Food Waste and Processing Speaker:FCSI Consultant Member, Founder and Director of Foodservice Consultants Group: Ken Ee
10:15-11:00	Keynote Speech  II  Green Kitchen Management Speaker:Shanghai Restaurant Association , Mr He
11:00-12:00	Round Table Discussion: 21st Century Kitchen: Eco-nutritious and Healthy Low Carbon Menu Moderator: Topics: 1. Sustainable Food Supply Chain and Impact on global health and food shortages 2. How to reduce waste in self-serve buffets and handling of food waste Panel Guests: Shanghai Restaurant Association Mr. He FCSI Consultant Member, Founder and Director of Foodservice Consultants Group Ken Ee FCSI Consultant Member, Beijing Juen Jiao Kitcken Engineering Company Ltd. Principal Consultant Tony Wang FCSI Allied FCSI Allied Member, Food Compost equipment supplier, Feng Yuan (China) Co. Ltd.
12:00-13:00	Lunch & Visit to FCSI's 21st Century Kitchen Display E1G31
13:00-13:45	Keynote Speech III  21st Century Chinese Kitchen – Breakthroughs and Innovations Speaker:FCSI Consultant Member, Beijing Junchao Kitchen Project & Design Co., Ltd.Principal Consultant Tony Wang
13:45-14:00	Kitchen Equipment - LEED Certification - Start with 21st Century Kitchen Speaker:FCSI Consultant Member, Constructive Consultant Co. Ltd. Director and Principal Consultant, Sidney Man
14:00-14:30	Kitchen Equipment - 21st Century Kitchen - Use of Energy Saving Induction Equipment Introduction to induction on equipment Speaker: FCSI Asia Pacific Chair, FCSI World Wide Board Director, Clara Ming Pi Discussion Panel: Topics: 1. New trends in hotels/resturants 2. Why is induction equipment eco-friendly? 3. Can induction equipment replace gas equipment totally? 4. Future trends in commercial use of induction equipment Moderator: FCSI Asia Pacific Chair, FCSI World Wide Board Director, Clara Ming Pi Panel Guests: FCSI Consultant Member, Beijing Junchao Kitchen Project & Design Co., Ltd.Principal Consultant Tony Wang FCSI Consultant Member, Constructive Consultant Co. Ltd. Director and Principal Consultant, Sidney Man FCSI Allied Members, Induction equipment suppliers such as INDUC, DIPO etc.
14:30-15:15	Kitchen Equipment - 21st Century Kitchen Eco & Healthy Ventilation System Speaker: FCSI Consultant Member, Constructive Consultant Co. Ltd. Director and Principal Consultant, Sidney Man Discussion Panel Topics: 1. Critical issues in assessment of kitchen ventilations 2. Control of pollution in kitchen 3. Fresh air input and ventilation concerns Moderator: FCSI Asia Pacific Chair, FCSI World Wide Board Director, Clara Ming Pi Panel Guests : FCSI Consultant Member, Constructive Consultant Co. Ltd. Director and Principal Consultant, Sidney Man FCSI Consultant Member, Founder and Director of Foodservice Consultants Group, Ken Ee FCSI Allied Member, ventilation equipment supplier, Halton
15:15-16:00	Kitchen Equipment - 21st Century Kitchen - Application of Zero Pollution Electrolyzed Water Introduction: Electrolyzed water (eWater) Speaker: FCSI Consultant, Beijing Junchao Kitchen Project & Design Co., Ltd.. Principal Consultant Tony Wang Panel Discussion Topics: 1.Function and Installation of eWater 2.Applications of eWater Panel Guests: FCSI Consultant Member, Founder&Director, 3 bornes ARCHITECTES FCSI Consultant Member, Beijing Junchao Kitchen Project & Design Co., Ltd.. Principal Consultant Tony Wang FCSI Allied Member, eWater equipment supplier, Hoshizaki
16:00	Visit to FCSI's 21st Century Kitchen Booth Display E1G31