Improving standards for foreign workers could be a new opportunity for business

WHEN Sats showcased its S$25 million kitchen expansion at Changi North in early March, it boasted that its use of scientific techniques such as pasteurisation and sterilisation enabled it to produce meals that have long shelf-lives, and that would consequently reduce food and packaging wastage.

It also put on display modern kitchen hardware such as an "autofryer", and a production line capable of churning out 600 kilograms of cooked rice per hour.

Not long after, as global air travel ground to a virtual standstill in the face of the Covid-19 pandemic, the ground handler and in-flight caterer found itself in a business it did not expect - feeding migrant workers in makeshift care facilities around the island.