Pantry, take away, delivery are integrated in our office’s routine and whether on an individual level or an organisation level, we can limit our environmental impact with minimal effort.
This section is mostly about raising awareness and reducing waste, including single-use items - such as but not limited to plastic: bags, cutlery, packaging...
Check out the BYO (Bring Your Own) Campaign launched in 2017 by Zero Waste SG. So far, 2.5 million pieces of plastic disposables were avoided through the campaign.
If you don't measure it, you can't manage it!
- Start recording your food and drinks consumption/ waste
- Implement a proper procedure to measure across all departments
- Set annual reduction targets of food and drinks consumption/ waste to achieve environmental sustainability, economic outcomes and food security
10-fold
cost reduction is achievable by optimising the office coffee machine servicing: no single-use cups, no over-maintenance, etc. Check out this testimonial to learn more.
This is a DIY - Do It Yourself Solution. If you want, you may ask a consultant to help you implement it.
Target a Zero Waste objective. Among other ideas to decrease your F&B consumption:
- Avoid over-ordering F&B for meetings, workshops, trainings, events. It is usually sufficient to order for 10–15% less than the number of guests attending.
- Serve tap-water in reusable glass bottles
- Make sure to share the leftovers with others or offer to take them home.
S$ 342 million
worth of wasted food every year in Singapore, equivalent on average to S$258 per household.
(Todayonline)
~50%
of the yearly food waste is generated by non-domestic sources (manufacturers, retailers, hotels, malls...).
(Todayonline)
The PLEDGE is a practical and scalable answer to a widely underestimated issue with dire consequences: Food Waste. In line with the United Nations' SDGs 2, 12 and 13 and designed on first-hand knowledge from F&B sustainability experts and academics, it helps restaurants to drastically reduce Food Waste, cut on cost, boost their image and foster collaboration with complementary food waste solution providers.
It is the ideal scalable solutions for government agencies, international hotel, catering and restaurant groups, willing to better control food waste and associated costs, establish an audited benchmarking system, and identify existing food waste solutions providers at each level of the FW pyramid.
The 3rd party verified certification and benchmarking system is articulated around 7 key pillars that include Policy adoption, Food Waste Monitoring System, Cross Department Responsibilities, Staff Awareness, Procedure Improvement, Guest Engagement and Transformation / Redistribution to avoid landfilling.
The BOLD objective is for restaurants, canteens and hotel outlets to reach ZERO Food Waste to Landfill.
The 95 criteria, guidelines on auditor's expectations, and tools are available 24/7 on the online platform.
Singapore's tap water is perfectly safe to drink without any further filtration. You can add a filter to the tap water if you wish.
Use reusable cups!
x1,000 cheaper
Tap water is approximately $3 per 1,000 litres, comparatively to bottled water, which is approximately $3 per litre.
(The University of Queensland)
x1,500 more energy intensive
It takes 1,500 times more energy to produce a bottled water than to treat & distribute tap water.
(The University of Queensland)
Singapore’s tap water quality is good within the Singapore Environmental Public Health Regulations (Water Suitable for Drinking) and World Health Organisation (WHO) Guidelines for Drinking-water Quality.
Over 500,000 tests are conducted annually on physical, organic, inorganic, radiological and microbiological parameters.
This is a DIY - Do It Yourself Solution. If you want, you may ask a consultant to help you implement it.
Prefer pipe-in Water Dispensers. Direct piping dispensers are plastic bottleless and typically connected to the water source (piped-in) in the office, with/ without filter.
91%
of the world’s plastic bottles are not recycled.
(JerseyIslandHolidays)
1 Mil/ minute
plastic water bottles are consumed worldwide.
(Kablo)
Westcom Solutions Pte Ltd (WCS) was established with the aim to conserve and improve the eco-green system environment and overall well-being. Their team is always committed to discover, updates and devoted to developing and producing a wide range of equipments and products from food waste recycling technology to water and bio-toilet technology.
Westcom Solutions Pte Ltd provides alkaline water (pH 9.0) and hydrogen water dispensers alongside food waste composting & recycling machines.
- Reuse plastic, paper, tissue bags
- Create a "bags box" for employees for their take-away lunch or other purchase. To do so, collect existing bags from home or the community, instead of producing new ones
820 mil. plastic bags
from supermarkets are used in Singapore every year, representing 126 Gardens by the Bay land surface.
(SEC)
This is a DIY - Do It Yourself Solution. If you want, you may ask a consultant to help you implement it.
Get rid of single-use plastic/ styrofoam cups, plates, cutlery, boxes... Replace them with reusable in the pantries.
4% only
of plastic waste is recycled in Singapore. One major hurdle is waste contamination.
(NEA)
Bamboo Straw Girl works directly with makers (fair-trade) and focuses on producing meaningful lifestyle products that are low-impact from production to delivery and usage.
The founder Melissa Lam aims at engaging eco conversations, starting with the simple bamboo straw. The novel item became a small ripple at the beginning of the growth of the zero-waste movement in Singapore. Melissa is a TedX speaker and actively promotes the environmental message through her school and corporate talks. With her team, she focuses on waste reduction and on impacting the communities of artisans they work with in South East Asia.
The company conducts corporate talks, lunchtime info sessions, educational workshops, and pop-up retail booths. They also produce corporate gifts that are curated to suit the corporate theme and guide their clients in selecting the most relevant item to promote their green message.
Left-handesign is Singapore's 1st Plantable sustainable stationery & lifestyle brand playfully designed with light & love. They celebrate collections inspired by simple joys of travel, art, nature, food, impressions as seen in day to day life.
Under left-handesign they design their ‘Plantable Series’ called BĪJ a Sanskrit word that means Seed. Their range of products includes Pencils, Pens and Notebooks, Gift tags which you can Plant into an herb like tomato, chili, marigold, tulsi (indian basil), spinach, okra, morning glory, mustard seeds.
Left-handesign was founded with a simple mission: put Nature back into peoples' lives. Through their "PLANT A TREE IN YOUR NAME” Program, they plant a tree for EVERY purchase.
Your Sustainable Store is a Singapore-based online store created to make a wide range of curated, stylish and affordable sustainable products easily available. They are constantly on the look out for more amazing products. They hope that by offering practical yet stylish alternatives, they can inspire more to lead an environmentally aware lifestyle.
Products range from cutlery, cups, to cosmetics and cleaning accessories.
Consider investing in reusable compartmentalised trays and crockery instead of disposable ones. If you contract your canteen, take a look in the General section at the "Choose sustainable food service contractors" solution.
Use dispenser for sauces, soft beverage, ice cream, coffee and tea instead of single dose packaging. Allow self service for napkins, bread, sugar, etc.
If reusable is REALLY not an option, consider using compostable dining ware suitable for a food waste digester if used. Otherwise, use disposable ware with first lower carbon footprint and then from sustainable sources
4% only
of plastic waste is recycled in Singapore. One major hurdle is waste contamination.
(NEA)
10 Olympic swimming pools
This is the volume of single-use items such as plastic bags and takeaway containers used in Singapore every year.
(SEC)
This is a DIY - Do It Yourself Solution. If you want, you may ask a consultant to help you implement it.
- For take-away meals, encourage your employees to refuse single-use (bag, box, cutlery,...), to bring their own (BYO) reusable containers or use reusable containers app solutions such as Muuse.
- Refuse plastic carriers if packed food can be held in the hand.
- For BYO, glass, stainless steel or BPA-free plastics are some recommended material options from a safety standpoint.
10 Olympic swimming pools
This is the volume of single-use items such as plastic bags and takeaway containers used in Singapore every year.
(SEC)
Bring Your Own (BYO) Singapore movement gathers over 1,000 retailers who offers incentives to customers who bring their own reusable bags, bottles or containers.
Loopedin is an ecotechnology packaging provider which enables food & beverage retailers and corporates to switch from single-use plastic containers to fully-reusable and food-grade recyclable inventories.
Loopedin offers its retail- and corporate clients quality sustainable and reusable packaging inventory management, collection, disposal, and recycling services designed with minimal impact on existing business processes.
Muuse promotes reuse to reduce single-use waste in Singapore. Through their QR-based system, you can borrow and return eco-stylish reusable cups and food boxes to and from 50+ outlets. They're also on GrabFood and foodpanda so you can save on waste the next time you order! To get started, just download the Muuse app.
Muuse is subscription-based but you can sign up for a FREE month trial of Muuse Pro. All first-time users can try out the app before committing to an active monthly or annual plan!
- Some products can be found in bulk to limit transport and packaging: coffee, tea, sugar, fruits...It can be the opportunity to promote healthier/ better quality of products, such as organic nuts and dry fruits.
- Make sure you don't over-order and waste. It is usually enough to order for 10%-15% less attendees than planned.
- Use proper containers to avoid wastage (e.g. airtight boxes, resealable packaging...)
1/3
of Singapore domestic waste is packaging waste (by weight).
(NEA)
31 kg
of plastic packaging waste is produced, on average, per person per year in the EU.
(Plastic Education)
Shiokfarm brings affordable and organic fruit and vegetables to families and companies in Singapore. Most of their products come by truck from Thailand, to limit the carbon footprint. They have a corporate offer "Fruit at the office" to deliver fresh fruit to companies' office every week.
Their program allows to drastically reduce food waste as their members subscribe. This system gives a much needed visibility to farmers.
ShiokFarm is proudly BCorp certified.
🌏 What if sustainability became the norm in business, rather than a nice to have? That's our mission: using Technology, we simplify sustainability for organizations by making it more accessible, transparent and measurable.
We are building the first wholesale marketplace for sustainable products, connecting verified sustainable suppliers, manufacturers and brands.
✅ For brands, we offer uncompromising accessibility to all the sustainable products you need for your business. TEORRA rigorously vets all suppliers, so you as a buyer have absolute confidence and trust in the sustainable vendors you introduce to your supply chain; all while helping you measure your businesses impact as a result of choosing sustainable products.
✅ For suppliers, we help eliminate competition with conventional products by providing you with a marketplace specifically designed to servicing buyers looking for sustainable options. We make it easy for your business to attract new customers while helping you grow your brand globally.
Herbal tea has been used for centuries and has many proven health benefits, depending on the plants used. Mint, chamomile, lemon balm, dandelion etc. can be grown indoor or outdoor in Singapore. Herbs are easy to work with. Once harvested, they just need to be dried and enjoyed. Use this indoor garden to raise awareness about food production.
Learn more on how to grow different herbs here.
1,300
community gardens are maintained in Singapore.
(NParks. Find your closest garden)
Grobrix is a Farming as a Service company: through a unique and fresh take on soilless vertical farming, Grobrix showcases sustainability and self-sufficiency whilst promoting both physical and mental health through fresher food, better nutrition and easier access to green exercise.
Provide fresh fruits to your employees once or twice a week (prefer package free, chemicals-free, local products)
Meat consumption contributes to climate change. Encourage your employees to learn more about this issue, and adopt a vegetarian-diet-day once a week.
Take a look at Green Monday.
Hold an optional monthly or quarterly potluck to encourage people to eat a healthy, home-cooked lunch. Employees will have the opportunity to share a good meal, strengthen relationships and meet people they don’t usually interact with. Check this example.
50%
reduction in meat and sugar consumption would be necessary to help feeding a growing world population of 10 bn people by 2050 - among other drastic changes.
(The Lancet)
Our vision is to help employees make a difference in their workplace today so they can create a better tomorrow.
We give your team members a chance to make a difference in the world. We empower them with knowledge, tools and resources to encourage sustainable behaviours and actions in every part of your business.
Discover our programmes to inspire, educate and engage your team members to make sustainable change.
Shiokfarm brings affordable and organic fruit and vegetables to families and companies in Singapore. Most of their products come by truck from Thailand, to limit the carbon footprint. They have a corporate offer "Fruit at the office" to deliver fresh fruit to companies' office every week.
Their program allows to drastically reduce food waste as their members subscribe. This system gives a much needed visibility to farmers.
ShiokFarm is proudly BCorp certified.
If you need to order food delivery:
When you order food via delivery platforms or directly from your favourite restaurants & stalls, don't forget to specify you don't need disposables such as plastic cutlery, tissue, cups...
2,2 mil
straws consumed in Singapore every day are not recycled.
(Eco-Business)
Muuse promotes reuse to reduce single-use waste in Singapore. Through their QR-based system, you can borrow and return eco-stylish reusable cups and food boxes to and from 50+ outlets. They're also on GrabFood and foodpanda so you can save on waste the next time you order! To get started, just download the Muuse app.
Muuse is subscription-based but you can sign up for a FREE month trial of Muuse Pro. All first-time users can try out the app before committing to an active monthly or annual plan!
Responsible F&B, Open Farm Community aims to be a centerpoint at which the various sectors in food service can find solutions for sustainable hospitality. First and foremost a restaurant with a large organic herb garden focusing on indigenous species, they support local farms (as soon to have the first in soil farm in urban Singapore themselves) and believe in the importance of food that is both tasty and relatively healthy.
They host green weddings, climate conversations, and masterclasses with artisans who are practicing their craft responsibly. They are a founding member of the F&B Sustainability council here in SG.
Open Farm Community recycles, limits single use plastics, as well as water & food waste and optimises electricity usage. Unique delivery drop programs using re-usable plastic bins. The venue sits on a 35,000 sqft of green-land.
SaladStop! is an international brand which motto is Eat Wide Awake.
Some of their initiatives for health, people and the planet include in-store Recycling bins, composting program, non-toxic detergents, BYO campaign, reusable containers, packaging made of recycled PET, water consumption & energy efficiency, etc.
Reuse / Donate / Compost used coffee grounds. Coffee grounds are 100% natural and have various practical usage related to gardening, cleaning or technological usage such as fire retardant material. Contract with a specialist to collect them.
If you want to compost it by yourself, be aware that used coffee grounds must be detoxified by composting for a minimum of 98 days for plants to benefit from the potassium and nitrogen contained in the roasted beans.
2 bn cups
of coffee are consumed every day across the globe.
(The World Economic Forum)
6 mil. tons
of coffee grounds are thrown away every year.
(The sustainable Coffee Guide)
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.
I am a Sustainability Change Agent who wants to help businesses implement more sustainable practices — and have fun while doing them. I am committed to the idea that small changes can make a big impact, and I am great at motivating others to act. Having worked on this issue for years, I have developed the expertise and experience needed to help businesses cultivate more sustainable actions. That’s why I founded GreenPush — to inspire, educate, and engage the next generation of sustainability champions. We are the push you need to make sustainable change.
With 17 years of experience in IT across different sectors and industries, Benoit managed a team focusing on project management and IT application support in Singapore. In 2017, he was one of the founders, and later on leader of Credit Agricole CIB's first green team in Singapore. Since 2022, he has started in France a new adventure within Credit Agricole Assurances (CAA) and managed up to 24 people, in software integration team.
Recently, in September 2023, he was promoted to ECODESIGN Coach within CAA. He is creating and deploying a new framework for all projects to add a sustainability dimension to help CAA reduce its environmental impact.
Coming from a background of digital media, film-making, and digital marketing, Yen-Lyng fell into the sustainability field when she joined a waste management company as a Recycling Ambassador. During that time, she saw the many intricacies and challenges facing the very overlooked and underappreciated world of waste. So, when given the opportunity of working on a coffee recycling project, Yen-Lyng jumped at it. She will tell you more about her why and what of coffee recycling in her sharing and the challenges of lauching sustainable projects.
Mary has founded Journey Makers to support organisations in their online presence blending customer experience and employee experience. She was previously in charge of Customer Experience for Lyreco Asia and worked on accelerating Digital and Marketing activities. In 2020, she was appointed sustainability ambassador as well for the region, as the topic was becoming a strategic one for the company. Thriving to drive the change internally and externally, she launched a Green Team that she co-led with her colleague.
Prior to this role, Mary had made her career essentially in the hospitality industry at global and regional role, from trade marketing, sales to Digital marketing. Before moving to Singapore in 2015, she was based in Dubai, UAE and France.
Before joining Chanel, I was General Manager of BSI Singapore for 2.5 years. Prior to joining BSI, I held different job assignments for the international retailer Carrefour. For them, I oversaw Quality, Food Safety and Sustainability in China and then at the Group level.
I spent most of my career working in Asia: in Shanghai, Hong Kong and I have been happily settled in Singapore for 8 years now.
I have a real passion for sustainability and nature conservation and I love to share the knowledge and experience I gained in this field. I am also a volunteer for the Singaporean NGO called Climate Conversation which aims to raise awareness on climate change.
Virgile is an academic researcher who works for the CNRS (France) and the National University of Singapore. He heads an international collaborative lab between Singapore and France at the mechanobiology institute.
He is also in charge of the transition towards more sustainable practices in the lab and in the institute. He has already implemented various actions covering energy efficiency, consumables usage reduction, waste management...
I am Naomi, currently co-founder & director of givvable. I started my career as an Australian diplomat with postings in East Timor, Thailand and Switzerland then moved into private banking where my interest in ESG and sustainability was seeded.
Today my company helps businesses screen and track the sustainability profile of their suppliers to help them achieve their goals and targets.
I run a business called Bright Green where I work with corporates to engage employees in impact projects in the areas of environmental and social impact. I also facilitate sustainability learning programs to educate employees on developing an eco-friendly mindset and high impact actions they can take in their homes and daily lives.
Before founding Bright Green in 2020, I have been working in Project Management, Change Management and Continuous Improvement roles within Human Resources and Recruitment. I love that I get to work with organisations that are making commitments to net-zero and inspire employees to make an impact!
I was born in Vietnam and grew up in France in Paris’ low income suburbs. My parents used to bring us to the park to have some outdoor activities and that’s where my father taught my siblings and I to observe, love and respect nature. He gave us perspective on our place in a much bigger ecosystem.
At that time, we didn’t describe our family as “sustainable”. It was very pragmatic, we didn’t waste anything, we mended everything, saved and reused, because we just couldn’t afford not to :)
In 2018 in Singapore, after what felt like a long, unfulfilling professional tunnel on autopilot, I was forced to make a pause and took the opportunity to consider what I really wanted to do with my life (I know this resonates with many!)
Then I really realised how passionate I was about sustainability and for the first time, I considered making it my job. Nothing is easy when you don’t hold the right degrees or the right amount of money, so I co-created The Matcha Initiative to jump into action instead of procrastinating. That’s how you start an amazing experience with amazing people :)
Cherry on the cake: TMI helped me land my current job at Handprint, where we help businesses embrace the next step - Regeneration.
