From farm to fork: Les Vergers Du Mékong’s path to sustainability
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Chat with CEO January 24, 2025HCMC - In a world increasingly concerned with sustainability, Les Vergers Du Mékong stands as a beacon of hope. Jean-Luc Voisin, chairman of Les Vergers Du Mékong, shared how his 25 years of food engineering experience led him to Vietnam, where he established a thriving enterprise rooted in sustainable practices and community support. By bridging the gap between small-scale farmers and global consumers, the company’s innovative "From farm to fork" approach has transformed local agriculture while offering high-quality products that prioritize environmental responsibility.
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Nikko Saigon Hotel: A 15-Year legacy and vision for hospitality in 2026
Chat with CEO January 8, 2026As Nikko Saigon Hotel celebrates its 15th anniversary, the landmark hotel stands at a pivotal intersection of heritage and innovation. In an exclusive interview with The Saigon Times, Dawson Tan, general manager of Nikko Saigon Hotel, discusses how one of HCMC’s premier Japanese brands is navigating the market in 2026.
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From farm to fork: Les Vergers Du Mékong’s path to sustainability
Chat with CEO January 24, 2025HCMC - In a world increasingly concerned with sustainability, Les Vergers Du Mékong stands as a beacon of hope. Jean-Luc Voisin, chairman of Les Vergers Du Mékong, shared how his 25 years of food engineering experience led him to Vietnam, where he established a thriving enterprise rooted in sustainable practices and community support. By bridging the gap between small-scale farmers and global consumers, the company’s innovative "From farm to fork" approach has transformed local agriculture while offering high-quality products that prioritize environmental responsibility.
