Food has evolved beyond a simple event necessity into a curated element that shapes experiences, supports wellbeing, and tells a sustainability story. This shift was highlighted at the Beyond Nutrition: Future Food, Personal Wellness & Sustainable Hospitality Ecosystems session hosted by Tastebud Lab during IT&CM Asia and CTW APAC 2025.
For Kris Srisatin, Founder and Managing Director of Stream Events Asia and TICA's Vice President, food design begins with aligning menus to event activities. “If you have morning yoga on a rice barge on the Chao Phraya River, the menu must be healthy, light, and local,” she said. “Delegates today are health-conscious—they prefer food that enhances their wellbeing rather than heavy or oily dishes.”
This focus on wellness has encouraged organisers to source ingredients from local communities. “Villages and provinces are now key partners. Their produce is green, clean, and organic—it benefits both body and mind,” Kris added.
Bangkok Marriott Marquis Queen’s Park’s executive chef, Itthi Nitayaporn, shared similar insights. “Guests now want to know where the fish came from and whether it’s sustainably certified,” he said. His team has responded with plant-based menus, alternative proteins, and lighter portions that retain authentic Thai flavours.
The hotel also champions sustainability through food waste reduction, working with Scholars of Sustainability and achieving zero landfill waste by creatively repurposing materials—such as transforming oyster shells into fire-proof paint for local schools.
Challenges remain, including food waste and inconsistent local supply, but both experts agreed that education is key. Through partnerships with TCEB, TICA, and Dasta, Stream Events Asia helps train communities in hygiene, preparation, and presentation to international standards.
As Itthi concluded, “Our goal is to be more local—to use community-sourced products and share their stories so guests know what they’re eating and who they’re supporting.”
Source : TTG MICE
