Andrew S. Cameron 🌏 Email & Phone Number

Singapore

• At Enzyme Consulting, I lead holistic transformations across food systems, regenerative tourism, and sustainability in the Asia-Pacific, tropics, and sub-tropics. Our work spans market entry strategy, sustainability.
• ️ Designing climate-smart food systems that integrate agroecological principles, alternative proteins, and circular economy models to promote resilience and reduce environmental impact.
• ️ Supporting regenerative tourism projects, linking cultural heritage, food systems, and nature-positive solutions to empower local communities and protect ecosystems.
• ️ Guiding market entry strategies for AgriFoodTech and ClimateTech start-ups, scaling innovations through partnerships and community-driven solutions.
• ️ Facilitating participatory co-design workshops to align stakeholders across public, private, and community sectors for impactful change.Key Achievements:
• ️ AustCham Singapore ‘Start-Up of the Year’ 2023: Recognised for driving sustainable and regenerative innovations in food systems and tourism.

Singapore, SG

• Contributing to a global platform that scales sustainability solutions across hospitality and the built environment.
• ️Judging top innovations to address sustainability challenges.
• ️Mentoring startups to refine strategies and scale impactful solutions.
• ️Supporting Demo Day, showcasing transformative ideas with over S$1M in funding and access to CapitaLand’s portfolio of properties, valued at S$134 billion, spanning 260+ cities in 40+ countries.Learn more.

Singapore, SG

Collaborating with Chemistry to complement their expertise in human-centred design and circular transformation with my specialisation in Regenerative Food Systems, AgriFoodTech, Tourism, and Living Systems Design-Thinking. Together, we deliver innovative, regenerative, and applied solutions for complex global projects requiring multi-stakeholder.

In my role as Partner - Asia Pacific at Feast Experiences, I focus on bridging the best talents, destinations, and partners to create truly unforgettable experiences. Whether it's working with tourism development agencies, finding the perfect location, or bringing in top culinary & beverage talent and cultural experts, I ensure every event we deliver feels.

Collaborating with industry leaders to shape the conference agenda, secure expert speakers and partners, and address the most impactful topics in hospitality. Serving as Technology Chair, I lead the efforts to integrate technology innovation into the program, with a dedicated day, speakers and suppliers. Regular contributor for insights on sustainability.

Providing strategic advice to support the sustainable development and growth of two private island resorts in Indonesia, Nikoi and Cempedak Islands.

Singapore, SG

• As a Strategic Advisor for RegenX, I drove the development of their value proposition and market strategies, leveraging my expertise in sustainability, supply chain dynamics, and the F&B industry to navigate market.
• ️ Led a networking mission to Bangalore for the International Coffee Conference, building strategic partnerships and gaining critical market insights.
• ️ Developed the insetting strategy and value proposition for a new product category, targeting sustainable market opportunities.
• ️ Supported the upstream strategy for transitioning to Soil Food Web techniques, reducing reliance on chemical inputs.
• ️ Implemented sustainable sourcing practices aligned with global trends and industry standards.

Issy-les-Moulineaux, Paris Region, FR

• Directed global, cross-department sustainability initiatives for Accor’s 5,500 hotels across 115 countries, aligning global procurement with sustainability goals and championing eco-friendly sourcing. Led education.
• ️ Successfully eliminated single-use plastics in guest-facing areas, surpassing the 2022 target by 4%.
• ️ Introduced Accor’s first circular supplier contracts, enhancing sustainability in procurement and fostering a regenerative economy.
• ️ Recognised as a thought leader, invited speaker at UN events, and finalist for the World Procurement Awards Future Leader Award 2022.

Issy-les-Moulineaux, Paris Region, FR

• Served as a sustainability advisor and procurement strategist for global F&B and OS&E (Operating Supplies & Equipment) teams, driving innovative sourcing practices and advancing corporate sustainability goals.Key.
• ️ Secured the company’s first global circular supplier contract, leading strategic sourcing, negotiation, and value proposition development to align with sustainability priorities.
• ️ Led the data exercise and reporting for the company’s global cage-free egg commitment, engaging with NGOs and ensuring compliance with international sustainability standards.
• ️ Acted as the APAC liaison for F&B and OS&E global contracts, fostering collaboration with regional suppliers to optimise operations and enhance sustainability.
• ️ Supported the integration of sustainable procurement practices, aligning with global sustainability initiatives and improving supplier engagement.

Issy-les-Moulineaux, Paris Region, FR

• Led the establishment and execution of the company’s first procurement office in Southeast Asia, managing procurement strategies across all product categories and driving innovation in supply chain operations.Key.
• ️ Built Regional Procurement Operations: Directed the launch of the company’s first procurement office in the region, covering SE Asia, Japan, and South Korea.
• ️ Digital Infrastructure Development: Designed and implemented digital systems to improve collaboration, communication, and real-time progress tracking across departments, enhancing operational efficiency.
• ️ Sustainability Advocacy: Collaborated with suppliers to embed sustainability value into procurement decisions and effectively communicate ROI to stakeholders and property owners.
• ️ Negotiation Leadership: Successfully negotiated over 50+ contracts, managing $50M+ USD in spend and surpassing budget forecasts during the pandemic.
• ️ Crisis-Resilient Procurement: Delivered strategic procurement solutions to maintain supply chain stability and mitigate risks during COVID-19 disruptions.

Issy-les-Moulineaux, Paris Region, FR

• Established the company’s first procurement office in Asia, leading strategy development and execution to align supplier partnerships with the needs of hotels across all categories.Key Contributions:
• ️ Office Establishment: Successfully launched the Singapore Procurement Office, creating a regional hub to streamline supplier engagement and procurement processes.
• ️ Strategic Supplier Alignment: Negotiated win-win scenarios between hotels and suppliers, balancing cost efficiency with quality and sustainability goals.
• ️ Value Creation: Enhanced procurement outcomes by implementing strategies that delivered operational efficiencies and strengthened supplier relationships across diverse product categories.
• ️ Team Leadership: Built and managed a high-performing team, fostering collaboration to ensure smooth operations and achieve procurement goals.

Singapore, Singapore, SG

Developed and led Burnt Ends' award-winning beverage program, recognised as one of the world’s best Australian wine lists. Established Burnt Ends Cellars and managed imports, events, and beverage programs for Burnt Ends, Meat Smith, and Meat Smith Little India. Key achievements include Best Wine Experience Singapore 2017, Hospitality Experience Singapore.

• Delivered innovative consulting and events solutions for the F&B and creative industries across Australia and Asia-Pacific.
• ️ Partnered with high-profile clients such as ABC’s Catalyst Program, National Science Week, and Bompas & Parr, showcasing creative and culinary excellence.
• ️Designed and executed events for leading festivals, including Dark Mofo, Let Them Eat Cake, and Big Pineapple Music Festival, integrating innovative food, beverage, and experiential concepts.
• ️Specialised in sustainable procurement, business strategy, and hospitality workflow design, enhancing operational efficiency and guest experience.

Paris, Île-de-France, FR

• ️ 14+ Years of Hospitality Leadership: Held senior roles across cafes, wine bars, restaurants, cocktail bars, festivals, and nightclubs, demonstrating versatility in operations management and guest experience excellence.
• ️ Award-Winning Contributions: Contributed to venues achieving accolades such as Best Hospitality Experiences, Best Cocktail Lists, and Wine List of the Year.
• ️ Core Expertise: Specialised in hospitality consulting, team leadership, beverage curation, sustainable procurement, and event planning, delivering impactful strategies and operational results.
• ️ Innovation & Strategy: Designed and implemented strategies to optimise workflow, enhance customer engagement, and elevate venue reputation through innovative service design and consumer-focused offerings.

Copenhagen, DK

• ttended MAD4, a globally renowned culinary symposium founded by chef René Redzepi, focused on the future of food and cooking. The event emphasised sustainability, community engagement, and culinary innovation, aligning.
• ️ Participated in workshops and discussions exploring sustainable food practices and local food systems.
• ️ Engaged with industry leaders to deepen understanding of culinary heritage and innovation in gastronomy.
• ️ Networked with professionals committed to transformative approaches in the hospitality and food industries.

• Delivered a presentation on the Future of Eating and Drinking, emphasising the critical intersections of sustainability, technology, and the human experience in evolving food systems.Key Focus Areas:
• ️ Highlighted the role of sustainable practices in shaping future food and beverage industries.
• ️ Explored the integration of technology to enhance culinary innovation and environmental impact.
• ️ Engaged with academics and industry leaders to inspire transformative approaches to food culture.

• Presented on the Economic Importance of Microbial Terroir, alongside Josh Evans (Nordic Food Lab / Noma / Yale) and Dr. Rachel Dutton (Harvard). Focused on the value of microbial terroir in defining food identity and.
• ️ Examined the economic and cultural significance of microbial terroir in gastronomy.
• ️ Collaborated with global thought leaders to advance understanding of sustainability in food ecosystems.
• ️ Connected scientific innovation to traditional and emerging culinary practices.

Regenerative Practitioner, Sustainability Studies

Sustainable Business Strategy, Business And Social Skills

Full Systems Sustainability In Business Leadership Workshop, Sustainability Studies

Bachelor Of Technology Innovation (First Class Honours), Microbiology