New playbook for F&B companies to reduce food and packaging waste, optimise resource use
It is developed by Enterprise Singapore, and contains a three-stage roadmap that guides SMEs to integrate sustainable practices into their operations
FOOD and beverage (F&B) companies can now refer to a new sustainability playbook that provides tools and solutions for them to reduce food and packaging waste, as well as optimise resource use.
The playbook was developed by Enterprise Singapore (EnterpriseSG) in consultation with the F&B industry and solution providers. It was launched by Minister for Sustainability and the Environment Grace Fu on Friday (Nov 8) at the Unilever Campus at One-North.
The step-by-step guide teaches companies to be more sustainable in three key areas: food waste, packaging waste and greenhouse gas emissions. These areas were identified for their significant environmental and commercial impact, with food waste being the industry’s most pressing issue today, said EnterpriseSG.
In 2023, Singapore generated 755,000 tonnes of food waste – equivalent to the weight of about 52,000 double-deck buses. Close to half was contributed by F&B establishments including cafes, restaurants and fast-food outlets.
Speaking at the launch of the playbook on Friday, Fu said there was “immense potential” for F&B companies to reap cost savings through more efficient use of resources and waste reduction.
Consumer preferences are also rapidly evolving, she noted, with today’s diners more environmentally conscious than before and likely to patronise establishments that align with their values.
A NEWSLETTER FOR YOU
Friday, 8.30 am
SGSME
Get updates on Singapore's SME community, along with profiles, news and tips.
“Sustainability is increasingly becoming a key differentiator for companies to remain relevant, as well as to unlock new opportunities and markets,” she said.
The playbook contains a three-stage roadmap to guide F&B companies in developing these capabilities progressively.
First, companies can conduct audits to measure their food waste, packaging waste and emissions. Such audits establish a baseline for them to identify areas for improvement within their operations and track their progress over time.
Second, companies are encouraged to review their processes and practices to see how they can minimise waste generation and emissions from the outset.
As such, the playbook recommends measures such as using technology to forecast demand and aid inventory planning; implementing flexible food portion sizes and redesigning menus to incorporate versatile ingredients that can be used across dishes; as well as using pre-cut ingredients.
Third, companies can fine-tune their operations to further reduce waste and recover energy.
The playbook gives suggestions on how to do so, including adopting energy efficient equipment to reduce emissions; donating and redistributing surplus food; or recovering value from food waste through valorisation.
Jeannie Lim, EntepriseSG’s assistant managing director of services and growth enterprises, said: “We hope that as companies incorporate these solutions, it would help them lower operational costs while driving meaningful change towards a more sustainable and resilient food industry in Singapore.”
The initiative is the latest in a series of sustainability playbooks supported by EntepriseSG’s Enterprise Sustainability Programme, which supports small and medium-sized enterprises in capturing opportunities in the green economy.
The agency had similarly launched a playbook for food manufacturers to adopt more sustainable practices in November 2023.
To better support companies in addressing food waste challenges, the National Environment Agency has also launched a request for proposal (RFP) under the Closing the Resource Loop Funding initiative.
This RFP is an open grant call for research and development proposals to support the F&B industry in developing innovative solutions to valorise homogeneous food side streams in collaboration with institutes of higher learning.
These streams could be from the production and manufacturing of different food types, such as fish and poultry, said Fu. For instance, fish skin can be converted into collagen and gelatin for use in pharmaceutical and cosmetic industries.
“The goal is to develop solutions to upcycle food waste, generate additional revenue, maximise value capture and contribute towards a sustainable and circular ecosystem,” she added.
Copyright SPH Media. All rights reserved.
