What will shape the food on Australian hospitality menus over the next decade? From new ingredients and agricultural innovation to food technology, changing production methods and evolving consumer expectations, this panel looks at the developments that could transform what we grow, make, serve and eat.

Bringing together perspectives from research, agriculture and food manufacturing, the discussion will explore the innovations moving from the lab and farm into the food supply chain, and what they could mean for hospitality. What should chefs and operators be watching now, and how can businesses prepare for the next generation of ingredients, products and food experiences?