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AFST Mumbai event explores food industry challenges, innovation & ethical trade
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Saturday, 30 August, 2025, 08 : 00 AM [IST]
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Our Bureau, Mumbai
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The AFST (India), Mumbai Chapter, recently organised a special event, bringing together professionals from the food industry, and students. The event focused on the future of the food industry and the challenges of building sustainable and ethical businesses. It marked the beginning of a much-needed conversation on food entrepreneurship, industry regulations, and the values that should guide the sector.
The highlight of the event was a talk by renowned food industry expert and author Tevfik Dönmez, who was invited to share insights from his new book, The Trick is Honesty. His talk set the tone for an engaging discussion on ethics, trade, and entrepreneurship in the food world. The audience, made up of young entrepreneurs, students, and professionals, listened closely as he spoke about how honesty and ethics are crucial for long-term business success.
The event began with a warm welcome from professor Shalini Arya, president of the AFST Mumbai Chapter. In her opening remarks, she talked about the challenges facing the food industry and stressed the importance of collaboration between academia, research, and industry. According to her, organisations like AFST play a vital role in guiding the next generation of professionals through this complex landscape.
The discussion was made more interactive by Bhushan Namdeorao Yengade, joint secretary of AFST Mumbai Chapter and founder of Binder Technology Consultancy. Yengade invited Dönmez into a dialogue that connected the ideas in the book to real challenges in the Indian market. In a meaningful gesture, Dönmez handed over the first English copy of his book to Yengade during the session, highlighting the importance of international and local partnerships in food business.
Dönmez shared his experiences of working in the global food trade. Having worked in more than 30 countries, he gave a clear and honest view of the real issues that come up when doing business internationally. From logistics and legal challenges to cultural differences and consumer expectations, he offered practical insights that were especially useful for students hoping to take their products or ideas global.
Yengade also brought attention to the foreword of the book, written by professor Sabri Öz, a respected figure in the world of science and international trade. This mention helped underline the importance of academic role models and their contributions to building ethical business practices.
A key theme in the discussion was the role of regulations in the food industry. Drawing on his experience as a member of a national food codex commission, Dönmez explained that regulations are not just rules to follow but tools that protect both businesses and consumers. They ensure fair trade and food safety, although navigating the different standards of various countries can be a major challenge for global companies.
Dönmez added to this by referring to research Yengade presented at Gulfood, one of the top international food exhibitions. This highlighted how industry and academic research can come together to create solutions for the challenges facing the sector. When food science meets entrepreneurial thinking, real progress can be made.
Dr Roji Waghmare, secretary of AFST Mumbai Chapter, offered a heartfelt vote of thanks. He acknowledged the contribution of the speakers and the efforts of all who helped organise the event. He also emphasised that this should be just the beginning of a longer conversation about ethics and innovation in the food industry.
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