From pre-cut ingredients to using unwanted fish parts, Singapore F&B firms cut food waste

USING pre-cut ingredients, repurposing surplus food and forecasting demand using technology – these are some ways food and beverage (F&B) companies can cut food waste, as suggested in a new sustainability playbook by Enterprise Singapore (EnterpriseSG).

Developed in consultation with the F&B industry and solution providers, the guide provides ideas in three areas: food waste, packaging waste and greenhouse gas emissions.

These areas were identified for their environmental and commercial impact, with food waste being the most pressing sustainability issue in the industry, said EnterpriseSG.