Reduce F&B Consumption

Cost
LOW
Cost
MEDIUM
Cost
HIGH
EFFORT
low
EFFORT
medium
EFFORT
HIGH
IMPACT
low
IMPACT
MEDIUM
IMPACT
HIGH

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)

ADDITIONAL RESOURCES