Food & Beverage
General
Filter solutions by:
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Dare & share (Buddies)
Do you want to list your solutions?
Learn more about our validation & rating process

General

Food & beverages are vulnerable to climate change, resources scarcity and consumer-preference factors. F&B companies, offices and companies offering in-house catering need to implement a green strategy that encompasses all aspects of their operations. Besides, more sustainable choices often result in cost saving.

If you want to dig deeper into the environmental impact of food production, take a look at those data.

Measure & Monitor
Cost
LOW
Cost
MEDIUM
Cost
HIGH
EFFORT
low
EFFORT
medium
EFFORT
HIGH
IMPACT
low
IMPACT
MEDIUM
IMPACT
HIGH

Measuring your carbon footprint is a key step for an efficient environmental management: if you don’t measure it, you can’t manage it!

It requires methodology and proper data collection: goods purchase, waste but also energy & electricity consumption especially by refrigeration, transport fleet's emissions...

You may want to categorize them under your scopes 1, 2 and 3 emissions. Scope 1 and Scope 2 emissions may be the easiest ones to tackle first as companies can control the sources of those emissions. However, when dealing with food and beverages, Scope 3 emissions linked to production and supply chain should be adressed too as they account for the vast majority of companies' total carbon footprint.

Key steps:

  • Implement an adequate procedure to accurately measure across all departments: e.g. How much do you consume / buy / waste every week, per person or per service, according to each product ?
  • Set annual reduction targets to achieve environmental sustainability and economic outcomes.
  • Continuously monitor and improve.

You may use "Smart" solutions such as:

  • Food Waste Tracking system, to keep track of your actual waste, follow your actual consumption and decrease stock & waste.
  • Counter systems/ Enterprise Resource Planning (ERP), to track how much food is being served to your customers in how many portions, to help you plan future menu rotations.

Th FLW Value calculator (in beta test version) quickly estimates the value of food loss and waste in terms of nutritional and environmental impacts.

You may also consider hiring a professional to help you implement the process and track the performances.

See below for additional sources of data and actions from NEA, WRAP, Climate Smart Business among others.

~40%

of the total food waste in Singapore each year is generated by Commercial and industrial (C&I) premises.
(NEA)

~ 75% - 90%

of a food product's carbon footprint happens in the upstream supply chain.
(engagethechain)

ADDITIONAL RESOURCES

To support businesses in their efforts, the National Environment Agency (NEA) has produced a series of food waste minimization guidebooks, which provide advice and examples across the whole value chain:

Other useful reports, checklists and standards:

Suppliers that provide solutions:
Food Waste Management Solutions
Lumitics (SG)

Lumitics seeks to accelerate the transformation of kitchens around the world towards more sustainable operations, by empowering them with a tracking and monitoring solution to better manage their food waste.

AI-enabled food waste tracker
Winnow

Winnow believes that food is far too valuable to waste, and that technology can transform the way we use food. They help companies run a more efficient and sustainable kitchen by automating food waste capture, enabled with AI.

Set up a sustainable purchasing policy
Cost
LOW
Cost
MEDIUM
Cost
HIGH
EFFORT
low
EFFORT
medium
EFFORT
HIGH
IMPACT
low
IMPACT
MEDIUM
IMPACT
HIGH

If you haven't set up a Sustainable Procurement Policy yet, please refer to the global Sustainable Procurement Policy page in the Resources section for a step-by-step guidance.

- Analyze consumption and existing practices. With your suppliers’ support:

  • Identify your most purchased products/services and the ones with the biggest environmental impact. Do it for products and services.
  • Prioritise your actions on the products & services with the highest carbon footprint.

- Involve your employees in the sustainable purchasing policy and educate them: share/present green product lines with/to employees (especially people in charge of food and beverage suppliers) to get their support.

- Involve your suppliers in the sustainable purchasing policy and work with them to define your objectives.

- Define targets and KPIs evolution, such as:

  • Sustainable or eco-certified Food & Beverage products amount on total Food & Beverage products amount: could be declined per category (vegetables, fish…)
  • Carbon footprint evolution for main Food & Beverage products volumes: it should decrease deploying all the below recommendations.

See more details for choosing a catering provider in the below solution "Choose sustainable food service contractors", for sourcing in the Food & Drink Sourcing sub-category and for others in the  General Equipment sub-category.

And importantly:
- Limit the number of references for food and beverage items and define a green list. Negotiate better prices on less references with higher volumes.
- Include the above criteria in the specifications of your Request For Quotations.
- Overweight sustainable criteria in the suppliers' offers such as eco-certified products, local production, short food supply, green cleaning products…

26%

Food accounts for over a quarter of global greenhouse gas emissions.
(our world in data)

~ 10 to 50 times lower

CO2 emissions from most plant-based products compared with most animal-based products.
(our world in data)

ADDITIONAL RESOURCES
Suppliers that provide solutions:
Reduce F&B Purchase, Consumption and Footprint
Cost
LOW
Cost
MEDIUM
Cost
HIGH
EFFORT
low
EFFORT
medium
EFFORT
HIGH
IMPACT
low
IMPACT
MEDIUM
IMPACT
HIGH

Once you have measured your purchases, production and waste, you will be able to identify the areas of improvements. To achieve waste & footprint reduction as well as costs savings, here are a few suggestions:

  • Buy adequate amounts of drinks and food (no over-purchasing)
  • Review portions and plate sizes if you end up with regular leftovers
  • Offer different portion sizes options and indicate serving sizes
  • Offer kids menu to adjust the portion
  • Allow your customers to bring their own containers for leftovers
  • Design menus to optimise ingredients' usage (same ingredients used in different dishes, maximise the use of different parts...)
  • Shrink your menu size to keep the Inventory levels low
  • Include meat-free, dairy-free or plant-based menu
  • Set up targets to increase the share of sustainable proteins and plant-rich foods in menus
  • Encourage guests to choose more sustainable plant-rich options
  • Source locally grown productsThere are many other ways too, please refer to the below additional resources for useful checklists and possible actions.

Did you know that most of the vegetables we eat have secondary edible parts we usually throw away?

As mentioned in the solution "Measure & Monitor" above, using a Food Waste Tracking system or a Counter systems/ ERP can help you track your efforts.

More details on F&B Waste Management in the related Sub-Category.

S$ 342 million

is the value of wasted food in Singapore each year.
(Todayonline)

26%

of singaporean purchase more than enough food for consumption.
(NEA - 2015 survey)

ADDITIONAL RESOURCES

Here are some useful checklists:  
- WRAP checklist
- Lists of Action in Food Waste Prevention

Read more tips about sustainable restaurants.

The FLW Value calculator (in beta test version) quickly estimates the value of food loss and waste in terms of nutritional and environmental impacts.

Suppliers that provide solutions:
Food Waste Management Solutions
Lumitics (SG)

Lumitics seeks to accelerate the transformation of kitchens around the world towards more sustainable operations, by empowering them with a tracking and monitoring solution to better manage their food waste.

AI-enabled food waste tracker
Winnow

Winnow believes that food is far too valuable to waste, and that technology can transform the way we use food. They help companies run a more efficient and sustainable kitchen by automating food waste capture, enabled with AI.

Products & Services to reduce your company's footprint
Bizsu

Bizsu helps companies grow while reducing their environmental footprint by offering innovative, exclusive and regional solutions to reduce:
- food waste (40% reduction on average)
- meat consumption thanks to Spirulina-based products
- single-use plastic (thanks to chemical and plastic-free toothpaste tabs and bathroom amenities, compostable and reusable plant bottles, bagasse tableware, plant-based packaging)
- air-conditioning energy consumption (25% reduction on average)

Spirits distribution technology
EcoSpirits by Proof & Company

Launched and distributed by Beverages distributor Proof & Company, ecoSPIRITS is an innovative closed-loop distribution system that aims to eliminate packaging waste in the premium spirits supply chain. By dramatically reducing packaging and transport costs, the technology provides both a cost advantage combined with a transformative carbon footprint reduction.
It claims to be the World's First Low Carbon, Low Waste Spirits Distribution Technology.

Get Employees' buy-in
Cost
LOW
Cost
MEDIUM
Cost
HIGH
EFFORT
low
EFFORT
medium
EFFORT
HIGH
IMPACT
low
IMPACT
MEDIUM
IMPACT
HIGH

Make sure that everyone in charge of food preparation is on the same track to reduce food waste. According to WRAP 45% of food waste come from Food Preparation. There is a huge opportunity for training staff at this stage. In comparison, 21% come from Spoilage, 34% from Plate waste.

- Write and share clear procedures & checklists. Make them visible.

- Raise awareness, train and mobilize all employees, including managers, sales teams and operational teams.

- Share progress reporting and action plan definition at all involved operational levels.

62%

of millennials want to work for a company with a positive impact on the world.
(startus)

45%

of food waste come from Food Preparation.(WRAP)

Suppliers that provide solutions:
Educate Consumers
Cost
LOW
Cost
MEDIUM
Cost
HIGH
EFFORT
low
EFFORT
medium
EFFORT
HIGH
IMPACT
low
IMPACT
MEDIUM
IMPACT
HIGH

Awareness is the first step to change habits:

  • Use canteen space to explain through posters your sustainable actions
  • Provide key figures
  • Explain the environmental impact of meat production and hence why its consumption should be reduced
  • Make recycling easy in your office canteen / restaurant (make sure that you provide general bins and recycling bins with adequate signage so that employees can properly dispose of plastic, aluminum and paper, along with their general trash)

If you have an on-site composter, don't forget a specific bin for organic waste.

50%

reduction in meat and sugar consumption would be necessary to help feeding a growing world population of 10 bn people by 2050.
(The Lancet)

~70%

of agricultural GHG emissions come from the production of ruminant meat.
(Mc Kinsey)

ADDITIONAL RESOURCES

Download the NEA food-canteen challenge to engage with your customers.

WRAP provides a Food Waste recycling poster.

Suppliers that provide solutions:
Choose sustainable food service contractors
Cost
LOW
Cost
MEDIUM
Cost
HIGH
EFFORT
low
EFFORT
medium
EFFORT
HIGH
IMPACT
low
IMPACT
MEDIUM
IMPACT
HIGH

To start with:

  • Prefer certified suppliers
  • Ask them for a standard evaluation such as Ecovadis
  • Evaluate their sustainable practices

Detail sustainable factors to be included in the specifications. These would be the same criteria you would apply for your own company:

  • Prefer local produces, and partner with local communities in order to limit transport and logistics
  • Prefer short food supply chain
  • Buy Certified Products (see ecolabels in Singapore)
  • Buy in Bulk. At least, require from your supplier to limit the packaging whenever possible
  • Integrate side effects such as deforestation and deterioration of natural ecosystems for your raw materials
  • Track food waste
  • Prevent Food Waste with last-minute deals
  • Donate surplus food
  • Donate food waste to feed animals
  • Convert food waste into industrial usage
  • Install on-site food waste treatment system or contract off-site treatment with specialists
  • Avoid single-use crockery/utensils
  • Make recycling easy for consumers
  • Choose Green Cleaning Products
  • Monitor and reduce energy consumption
  • Repair / buy second hand / resell equipment, furniture, fixtures
  • Opt for energy efficient equipment

Include sustainable choice criteria in the suppliers' offers analysis from 10 to 20% of the total scoring.

See more details in the Food & Drink Sourcing sub-category and in the General Equipment sub-category.

~1/4

of GHG emissions come from the agrifood industry globally. It further degrades the natural resources on which it depends, and pollutes air, water, and soil.
(Ellen Mac Arthur Foundation)

ADDITIONAL RESOURCES
Suppliers that provide solutions:
Quality of life services - food, facilities management, benefits & rewards, workplace & technical services
Sodexo

Sodexo has been one of Singapore's leading facilities management and food services companies since 1982. They deliver a wide spectrum of services from catering services, kitchen operations management, food waste management, integrated facilities management from offices to production plants.

Sodexo is committed to make a positive environmental & social impact since 1966. In 2009, they designed their corporate responsibility roadmap "Better Tomorrow 2025 Plan" with a focus on hunger, waste and gender. Their mission is to improve quality of life, to keep people healthy, happy & motivated throughout life.

They claim that their WasteWatch powered by Leanpath Program in collaboration with WWF prevents on average 50% of food wasted.

Food & Support Services (dining, catering, management...)
Compass

Compass Group Singapore provides dining and catering services, as well as management services, through their 3 brands Eurest, Chartwells and ESS.

They started to implement a sustainability strategy in 2018, now based on three pillars: health & wellbeing, environmental game changers and better for the world. For instance, they committed to 50% reduction of food waste across the group by 2030 and partnered with the Ellen MacArthur Foundation in 2019, to promote a circular economy for food.

Click here to contact them.

Buddies - Experience sharing

The « green journey » may feel overwhelming sometimes, but you are not alone.

Our Buddies have tried, succeeded, failed to implement change in their companies. They share their experience so you can learn, take shortcuts, get inspired and ask questions.

Everybody can become a Buddy and give back to the community; if you are keen, get in touch with us.

Claire Chabrières
Founder – ShiokFarm

Entrepreneurial by nature, Claire started ShiokFarm in 2015 when realising the high prices for organic fruit and vegetables in Singapore. Based on the French AMAP model, in which Farmers and a community create a partnership in order to reduce food waste and cost, ShiokFarm aims to provide families and offices in Singapore with affordable organic fruit and vegetables while reducing food waste. Starting with a small Facebook group, Claire has succeeded in making ShiokFarm an outstanding organic business.

Ivona Balint-Kowalczyk
Sustainability consultant, founder of Sustainao

Ivona is a sustainability consultant, founder of Sustainao, a Singapore-based company that helps businesses in their sustainability journey, from conducting materiality assessments, creating a sustainability strategy, to implementing and improving sustainability reporting and performance.

Ivona has an MBA in CSR-Sustainability and a master’s degree in Environmental Management. She has first worked for Air France Industries and Arkema in their environmental and sustainability departments. After that, she has gained strong experience as a sustainability auditor for KPMG France. She verified non financial information published in the Sustainability Reports of French groups of Media, Agri-food, Transport, Industry sectors and conducted audits in 15 countries across Europe, Africa and Asia.