The Matcha Initiative
Join usMake sure that everyone in charge of food preparation is on the same track to reduce food waste. According to WRAP 45% of food waste come from Food Preparation. There is a huge opportunity for training staff at this stage. In comparison, 21% come from Spoilage, 34% from Plate waste.
- Write and share clear procedures & checklists. Make them visible.
- Raise awareness, train and mobilize all employees, including managers, sales teams and operational teams.
- Share progress reporting and action plan definition at all involved operational levels.
You may consider hiring a professional to design and conduct trainings.
LightBlue is an awarded Best Small Business: Good Food for All by the United Nations (among 2,000 applicants) with a vision to reconcile sustainability with business excellence.
They specialize in food waste prevention through capacity building workshops, Food Intel Tech (FIT) — food waste monitoring tech, and Food Waste Prevention program to reduce food waste, cut operational expenses, and move towards zero food waste to landfill and low carbon operations.
Green Nudge is a social enterprise that supports businesses and communities to achieve positive environmental impact through activities such as coastal cleanups and workshops, outreach talks and sustainability consulting. By raising awareness and co-creating call-to-actions with various stakeholders on sustainability efforts, Green Nudge aims to create a normative shift in the way we create and deal with waste to achieve a low carbon, zero waste future for Singapore.
Zero Waste City is an engineering consulting business specialised in waste reduction for commercial and industrial facilities. They help businesses to save money by reducing waste and to achieve Zero Waste goals. Their services include:
