At a recent medical conference organised by Pico, the agency was given a specific request for all meat and vegetables to be organic and cooked with only small amounts of salt and oil. “While a cynic might argue ‘Who can really tell the difference?’, it was our responsibility to ensure our catering partner abided by the client’s request, and to go above and beyond, we also labelled all dishes with the relevant ingredients and cooking information,” says Jed Mok, general manager, creative and strategy planning at Pico Singapore.
He says that the growing demand for food ingredients with a low carbon footprint has created new opportunities for local farmers. “At the conference, this gave us the chance to be creative with our menu planning—cuisine featuring local produce with a Western twist to offer a unique dining experience. For example, we replaced the ‘standard’ baked Australian sea bass with a locally bred barramundi cooked in locally produced shiitake mushroom broth.”
** The content above is only an extract of the original full article posted on CEI Asia's July-August 2017 e-magazine.
