food retailers, wet markets, supermarkets, hawker centres, restaurants, food courts, caterers, and our homes. In fact, Singapore threw away about0.68 million tonnes of food wastein 2011 and only 10% was recycled. This means on average, each person in Singapore generated about 130kg of food w...
In 2020, Singaporegenerateda total of 665,000 tonnes of food waste. And over the last 10 years, our food waste problem has onlygrownby around 20 per cent. While consumers can take steps to reduce food waste at the individual level, the majority of food wast...
Food court operator Koufu works closely with stall holders and landlords to ensure that everyone involved plays a part in reducing food waste. One of the ways it does so is by installing food digesters within its food court premises at Rasaputra Masters, Republic Polytechnic, Singa...
Food waste not only has significant and negative impacts on the environment but also harms food businesses due to rising food costs. This study investigated consumers' perceptions, attitudes, and behavioral intentions toward a food waste prevention campaign in buffet-style restaurants. The results ...
industry inSingapore,"saysLouis-Alban Batard, co-founder of Yindii. "These partnerships demonstrate how businesses can innovate to address environmental challenges. By joining Yindii, these pioneers are leading the fight against food waste, promoting sustainability, ...
food waste news , opinion, videos, research and press releases on green and sustainable business, environment, cleantech, CSR in Asia Pacific
Singapore-Health officials in the Asian Island of Singapore have ordered all restaurants and caterers to appoint and train a Food Hygiene Officer (FHO). The FHO will watch over the preparation of food to prevent food-borne illness. There has been a sharp increase in the cases of food ...
waste in the food supply chain. Arla Foods, Barba Stathis, Cargill, Chobani, Delta, General Mills, Hilton Foods Holland, Hoogesteger, Kellogg’s, La Linea Verde d.o.o., Mars Incorporated, PepsiCo, Vezet and Yuhor have committed to reduce food waste by 50% in their own operations by ...
One common practice they implement is minimising food waste in their restaurants. Whether its by composting food scraps or incorporating every part of the ingredient across different dishes, the chefs of MICHELIN Green Star restaurants make it their mission to serve good food, while serving the plan...
“These shells are rich in calcium carbonate, giving the material strength and durability similar to concrete while also showcasing their unique textures,” she notes. According to the chef, the next frontier for Baan Tepa involves non-food waste. Collaborating with waste-product designer...