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Food & Drink sourcing is a key component of a sustainability strategy in the F&B industry and leads to many benefits such as reduced operating costs, improved products quality, improved community relationships, increased customer loyalty, and improved morale and loyalty among staff.
Our diet and food choices have a significant impact on our carbon footprint (25% of global GHG emissions are generated by food production).
It is fundamental to understand that "consuming local" will not by itself be enough to reduce our footprint, as Transport only contributes less than 10% of GHG emissions for most food products (falling to 0.5% for beef, because of its tremendous amount of GHG generated by land use and farm-stage emissions). However, it really does matter to avoid products that are air-freighted (because highly perishable) instead of imported by boat and to source from sustainable farms/companies.
If you have 1 first step to make, reducing beef and dairy consumption and shifting to poultry and plant-based alternatives will have the greatest impact on your carbon footprint.
To learn more, read in-depth the analysis from Our World in Data.
Buy Local Products. It may not be essential in terms of carbon footprint for some products but it's essential for fresh and perishable ones. It helps to support Singapore 30 / 30 Food Plan, secure food supplies, raise awareness on food production and supply chain. It is also an opportunity to be more creative with well known products. Promote your actions with the local farmers and suppliers: it benefits them and your image at the same time.
Look for certifications and labels. For products like eggs, vegetables and fish for instance, Singapore certified and accredited farms are under these quality assurance schemes:
Buy Regional ASEAN Products. It may not be essential in terms of carbon footprint for some products but it's essential for fresh and perishable ones. It helps to support surroundings economies and local communities, secure food supplies, raise awareness on food production and supply chain. It is also an opportunity to be more creative with well known products.
Promote your actions with the local farmers and suppliers: it benefits them and your image at the same time.
Look for regional certifications and labels. See international certifications in the additional resources below.
When sourcing products, look at all the other sustainable aspects:
A shameful quantity of food does not make it to our plate because they don't meet standards in size, shape or color...
They are commonly called "ugly" food, although perfectly edible.
In Singapore, where most of the products are imported, "unwanted food" refers to fresh produces rejected because of cosmetic reasons or surplus, at the supply chain and retailer stages. They still can be consumed as it is or transformed into dishes, juices, sauces, etc.
By buying them, you can significantly decrease food waste. Furthermore, their price is usually lower.
When some products almost reach their shelf life, they can be discounted or blessed to staff.
Obviously, growing your own produces will not cover all your needs in terms of fresh supplies. However, it has several benefits:
In addition, partnerships will support local community gardens and local urban farmers.
You do not need much space to get started:
Alternatively, a specialist can help you start your own garden.
If you cannot grow your own produce, prioritize local produces (labelled if possible). See above solution "Source Responsibly"
Replace single-use bottles by more sustainable options, such as reusable (e.g. glass) bottles that can be filled with filtered tap water and sealed on-site (for F&B outlets and office restaurants for instance). Some systems also allow you to have sparkling and still water for your consumers' choice.
The « sustainability journey » may feel overwhelming sometimes, but you are not alone.
Our Buddies have tried, succeeded, failed to implement change in their companies. They share their experience so you can learn, take shortcuts, get inspired and ask questions.
Everybody can become a Buddy and give back to the community; if you are keen, get in touch with us.
Entrepreneurial by nature, Claire started ShiokFarm in 2015 when realising the high prices for organic fruit and vegetables in Singapore. Based on the French AMAP model, in which Farmers and a community create a partnership in order to reduce food waste and cost, ShiokFarm aims to provide families and offices in Singapore with affordable organic fruit and vegetables while reducing food waste.
Starting with a small Facebook group, Claire has succeeded in making ShiokFarm an outstanding organic business. ShiokFarm received its BCorp certification in 2023.
My first job was with a major consulting company in Japan. I appreciated my time there, but was always yearning to do something with a greater direct impact, and something that gives me a greater sense of purpose. I am blessed to have the opportunity to travel the world, and be exposed to different perspectives, ways of living and available alternatives!
A series of serendipitous events led to the founding of merchandise.blue with two highly experienced and interesting friends. Merchandise.blue offers merchandise like uniforms, towels and bags in more environmentally progressive textiles made of materials like seaweed, organic cotton and recycled fishing nets.
When the opportunity to open Kizuna arose, it was clear that I wanted to apply similar values and principles to this physical space.
Tomo is a seasoned development professional having lived and worked in various corners of the world from the Tibetan plateau, Indian drylands, Indonesian tropics, to Japanese metropolises. He has extensive field experience working for international and local development NGOs across Asia and Africa, including Kopernik, the Children’s Investment Fund Foundation, and the World Bank. He was formerly an Assistant Professor at the Global Leadership Program at the University of Tokyo.
Tomo has a BA in Social Anthropology from Harvard College, a Masters in Public Policy from the Harvard Kennedy School, and was an Asia Pacific Leadership Program Fellow (2008) and Innovation Fellow (2020) at the East-West Center. In 2014 Tomo was awarded the Dalai Lama’s Unsung Heroes of Compassion Award.
