The Matcha Initiative
Join usDonate excess food to associations or individuals.The United States Environmental Protection Agency (USEPA) created the Food Recovery Hierarchy to prioritize actions towards prevention and diversion of wasted food.
4.1%
of Singaporeans faced moderate to severe food insecurity between 2016 and 2018.(Socialservice.sg)
6,500
free meals are cooked up daily for collection or delivery by the charity kitchen Willing Hearts.(willinghearts)
As a One Stop Waste Manager social enterprise, D2L.sg is connecting businesses with a powerful solution for climate change and a zero-waste future: reducing food surplus and diverting food waste.
Driving Innovation in Shaping a Sustainable Future
Our innovative platform has helped clients across various sectors, including Corporate Offices, Hospitality & Events, Food Service providers, Retailers & Distributors, Caterers & Cafes, Farms & Grocers, and also Restaurants
How we can help you:
Our priority is to help companies and organisations attain zero food waste by diverting food surplus or waste to its best and highest value; for consumption or non-consumption uses depending on client requirements.
Contact us for our corporate deck.
Food from the Heart is a charity founded in February 2003 by Singapore-based Austrian couple Henry and Christine Laimer, who were inspired to channel surplus food from bakeries to families in need after they read an article about bread wastage.
Today, Food from the Heart is Singapore's foremost independent food charity with IPC status that makes a tangible and meaningful contribution to fighting hunger through bread rations and food packs, and bringing joy through the distribution of toys and birthday celebrations. With the support of donors, food industry partners and more than 10,000 volunteers, Food from the Heart made a difference to the lives of 40,300 people throughout Singapore by distributing S$5.9 million worth of food in 2018.
The Food Bank Singapore's mission is to end food insecurity in Singapore through redistribution of food. They salvage approximately 550 tonnes of food a year, from manufacturers, distributors, retail stores, hotels, F&B establishments and consumers, and make it available to people in need through a network of member beneficiaries (360 to date).
They work with a Food Hygiene Consultant and a laboratory partner to ensure that the food quality meets the required standards for distribution.What they Collect:Non-Perishables: All dry, packaged food items as long as they are unexpired, unopened and with at least 1 week of shelf life. Perishables & Cooked Food Rescue: fresh pastries, vegetables, meat, dairy products and cooked food from hotels or other F&B establishments. Food items are delivered directly to beneficiary centres for consumption within the day.
Willing Hearts is well known for their soup kitchen: they prepare, cook and distribute ~5,000 meals everyday across the island, all year long.
Besides feeding the needy, they also provide marginalised communities such as the disabled, the elderly, low income families, migrant workers, etc. with assistance to rehabilitation and reinstatement into society.
