F&B Sustainability in Singapore

Sustainability is easiest when it aligns with cost control. Start with waste and utilities — they create immediate savings.

• Measure first: waste logs and utility trends.
• Food waste is usually the biggest opportunity.
• Small defaults (no straws unless asked) add up fast.
• Do 3–5 practical changes, then scale.

• Provide cutlery/straws only on request
• Right-size containers
• Separate sauces for travel quality

• Set A/C to sensible default and maintain filters
• Switch to LED
• Fix leaks quickly

1. Week 1–2: waste log + quick wins
2. Week 3–6: packaging + procurement tweaks
3. Week 7–12: utilities improvements + supplier adjustments