With approx. 800,000 tonnes of food waste generated in Singapore in a year, much is contributed from the F&B industry. Hotels, Restaurants, Catering Companies have multiple events with leftover food due to possible reasons such as over-ordering. At the same time, 1 in 10 Singaporeans are facing food insecurity and do not have access to a sustainable amount of food and nutritious meals.
This project aims to salvage excess cooked foods from F&B establishments (hotels and restaurants) . Reducing food waste in the industry level by collecting cooked food from restaurant's back of house/kitchens that are not yet served to guests and kept in a safe environment. Delivering of cooked food to beneficiaries who usually receive instant and preserved food (e.g. canned food), and increasing the quality and level of nutrition of food they consume.
Under the project, we plan to set up a central kitchen to cook, re-purpose and pack the food collected into meal boxes which will be distributed to the beneficiaries through automated vending machines. It will be accessible round-the-clock to reach out to more beneficiaries on a regular basis. The Food Bank Singapore is working with a Food Hygiene Consultant and a laboratory partner to conduct a series of tests to ensure that the food quality meets the required standards for distribution.