It should embarrass any food company that is behind the curve on these issues. The Voluntary National Review PHOTO: ST FILE, He adds, “One solution is to go vertical in these small spaces to increase yield per square metre.” But there are more hurdles: these systems require heavy capital investment and the materials used to build these are almost always not very sustainable. First of all, Singapore does not have many food-producing natural resources. Bjorn Low of Edible Garden, an urban farming social enterprise, admits that “urban farming is challenging as available spaces are small and economies of scale are difficult to achieve on traditional, broad acre type farming practices.”, Bjorn Low of Edible Garden, an urban farming social enterprise. Essentially, it’s about how food lovers can indulge their appetites without damaging the earth. Sourcing for the right produce requires strong partners within the supply chain. For fresh, sustainable seafood and meat, check out The Fishwives, which sources and imports directly from farmers in Australia and New Zealand. A high percentage (83%) want businesses to be more involved in societal issues. While the food industry claims to be attuned to the consumer, its risk aversion means it makes major changes only when it’s forced, as the pandemic has shown. But these efforts are rare. 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Singapore Airlines is also stepping up its inflight sustainability efforts by further reducing food wastage on board, cutting back on the use of plastics for inflight items and increasing the use of sustainable ingredients in inflight meals. The best sustainable dining restaurants in Singapore. Bjorn Low of Edible Garden, an urban farming social enterprise, admits that urban farming is challenging here due to limited spaces and the economies of scale makes it difficult to achieve traditional, broad acre type farming practices. Most recently I served as architect for the confections industry commitment to reduce portion sizes and sell fewer calories and have moderated expert panels at the White House, the U.S. Chamber of Commerce and the Partnership for a Healthier America, among others. By registering, you agree to our T&C and Privacy Policy. The global pandemic has exacerbated the impacts of changing consumption trends and made it more urgent for food producers to tackle some of these issues. Sustainable agriculture supports organic and low carbon food production. Founder Alika Tasker is also a health coach who holds healthy and raw cooking classes. Besides the obvious societal benefits, there are two hard business reasons for companies to step up: It can increase revenues and shareholder value. This has led t… Get them while they're young. That company’s performance during the pandemic has been particularly exemplary, making  €500 million available to keep its suppliers afloat and providing another €100 million in free soap, sanitizer, bleach and food for consumers and communities. I am a former food industry executive turned author, speaker and public health champion whose mission is to guide corporations on how to profitably transition their. But embarking on the sustainability route could seem an endless challenge. They can read the article in full after signing up for a free account. It demands leadership teams that step up, own the societal problems their business affects and, most importantly, move to fix it. These promote dialogue and collaboration on sustainability issues among policy-makers and experts from governments, businesses and international organisations. As they say, it takes a village, so more chefs will need to come on board before real change can come about. Our jobs put us in a unique position as middlemen who place the orders with the suppliers or farmers, and gives us the licence to create dishes and recommend what customers eat.”. But that is exactly the point. With no natural resources, Singapore has had to be resourceful to make a living for ourselves. Green Singapore 2050. Opinions expressed by Forbes Contributors are their own. 3 Top Sustainability Issues in 2019 and How to Address Them Carmen Ene Published 1 year ago. The majority of CEOs agree. And in Singapore, hotels are upping the ante when it comes to driving the sustainability agenda forward. The largest workforce segment – Millennials – want their employers to be more socially active and purpose-driven. You’ll also find a wide range of gourmet products including fresh cheeses, artisanal snacks like The Whole Kitchen’s nut mixes and gluten-free loaves. Last year, 90% of companies on the S&P 500 Index published sustainability reports. There are many issues impacting food sustainability that need to be explored and discussed, ranging from social, environmental, economic, ethical, biological and health factors – and everything in between. Singapore’s food supply is and will be met largely by imports. Ministers. Alternatively, they use other varieties of produce, or deal directly with farmers and other contacts in Cameron Highlands and Genting Highlands. Many recirculating fish farms run entirely without artificial chemical additives, creating a … All rights reserved. Waste is one of the top issues when talking about food sustainability. SINGAPORE (THE BUSINESS TIMES) -  The catchphrase dominating the culinary industry world wide has got to be ‘Sustainable Cuisine’. “I don’t want to sound all too hippy, but we really have no other choice – we are destroying our own living conditions on this planet.” He points to how the earth is fast approaching a critical tipping point, with deforestation playing a major role in accelerating global warming, and how over-fishing has decimated seafood stocks. About a 4 minute read. Pan Pacific Singapore • Singapore Share The Certified Global Port Manager (CGPM) Program - The hallmark of A Port Management Professional (Online Executive Program Available) with your friends. Some examples include: Geopolitical Risks: A food manufacturer switches suppliers due to labor issues involving one of its growers. "It's … Singapore has only around 720 square kilometers of land, of which only 1 percent has been allocated to food production — and the government has set a target of 30 percent self-sufficiency by 2030. Meanwhile, Han Liguang, chef-owner of Labyrinth, stresses an approach to cooking that is more than just receiving food supplies and cooking them. Without any increase in acreage, this would require existing farms to be three times more productive to increase food production from 10 percent to 30 percent of domestic consumption. It matters significantly to consumers and workers. 1. Climate Action Plan Find out what we are doing to strengthen our climate change resilience and transition to a low-carbon future. 4. The global food crisis in 2007 and 2008 prompted the Singapore authorities to conduct a study to analyse the country’s food supply resilience. Gualapack has produced a 100%-recyclable monolayer pouch for German company Frucht Bar’s baby food pouches. AVA rolls out new plan to boost Singapore's sustainable food fish production. In an industry hampered by factors often beyond its control, it will take a long time before chefs in Singapore can find a level of equilibrium on the sustainability issue. Chefs need to understand where their ingredients come from. Not to be outdone by CGS, Green Singapore 2050 (GS2050) is a community platform for youngsters to express their concerns about environmental issues, and think of solutions to them. Share gift link below with your friends and family. According to Deutsche Bank in 2019, companies that “experienced positive press on climate change saw share prices outperform the MSCI World index by 26%.” And according to the Stern School of Business at NYU, while sustainability-marketed products account for only 17% of sales, they have driven nearly 55% of consumer packaged goods growth in the last five years. Economic growth generates the resources to invest in education, research and development, security, infrastructure, and public services. To be sure, certain food processors such as Unilever have made great strides in advancing their corporate social responsibility (CSR) goals. In an industry hampered by factors often beyond its control, it will take a long time before chefs in Singapore can find a level of equilibrium on the sustainability issue. Summit, the Singapore International Water Week and the CleanEnviro Summit Singapore. Why 2050? We've been in business for more than 150 years and have a history working with partners to navigate our complex food system from field to table. Fixing supply chains, revamping restaurants and rationalizing product lines have happened with unusual alacrity born out of the necessity. Read 3 articles daily and stand to win ST rewards, including the ST News Tablet worth $398. Now that's what we call a sustainable effort. You may opt-out by. These promote dialogue and collaboration on sustainability issues among policy-makers and experts from governments, businesses and international organisations. 2. Climate Action Plan Find out what we are doing to strengthen our climate change resilience and transition to a low-carbon future. Image: Basel Action Network (via Flickr) Once seen as a ‘nice to have’ for businesses, sustainability has become a vital component of many global organisations’ social and economic strategies. The Ministry oversees three statutory boards – the National Environment Agency (NEA), Public Utilities Board (PUB), and the Singapore Food Agency (SFA). Being a small setup with low volume could also be a setback as Chef Han explains, “We are trying to work with mushroom and vegetable farms in Johor Baru and Cameron Highlands, but the only obstacle is that we are a small restaurant which makes it inefficient in terms of logistics for the supplier to deliver the volumes we require on a daily basis.”. Singapore is committed to the 2030 Agenda for Sustainable Development. © 2020 Forbes Media LLC. However, for an industry that thrives on market research, it should serve as an immensely valuable consumer insight: Being more socially responsible will not only be good for the world, it will also help win over a new generation of consumers who want the food they buy to be produced by companies that care. The gift link for this subscriber-only article has expired. This has required integrated an… You’ll also find a wide range of gourmet products including fresh cheeses, artisanal snacks like The Whole Kitchen’s nut mixes and gluten-free loaves. But one industry was largely a no-show: food processing. Food Issues: Food & Sustainability. With climate change, we can expect extreme weather events that will impact on sustainable agricultural production, food safety and food supply resilience. Asia’s Energy Adequacy, Environmental Sustainability, and Affordability: An overview 1 I. We have been experiencing some problems with subscriber log-ins and apologise for the inconvenience caused. More than half always look for healthy foods and want companies to supply them. He adds, “Sustainability forms part of the total equation. For fresh, sustainable seafood and meat, check out The Fishwives, which sources and imports directly from farmers in Australia and New Zealand. Singapore is a high-density city, with targeted plans to double its high-rise greenery coverage by 2030. We have a duty as chefs to prevent over-fishing, unethical farming and so on. “The down side is we will have to strike off the chance of doing export, which requires big space and large quantity. Big players in the meat, dairy, eggs, and bagged greens industries are unsafe at any speed. Human and animal power was responsible for tilling the soil and harvesting crops, and nearly all food was produced in close proximity to where it was consumed. You have reached your limit of subscriber-only articles this month. ... supermarket chains and restaurants have had other big issues to confront in a food system that’s been turned upside down by Covid-19. Why are rents/housing costs so high? (This was insanely difficult!) A study by EY Beacon Institute and Harvard Business School found that 85% of ‘purpose-led’ companies increased revenue while almost half of the non-purpose-led companies had revenue declines. Food miles, or how far a food has traveled, plays a large role.But it’s a whole lot more complicated than that. CSR reporting is no longer a differentiator; it is a minimum ante to be relevant in today’s consumer and business climate. Chef Ridder, meanwhile, is having fun with the learning process, “Sometimes I ‘find’ a local product that is totally new to me but which could be boring and ‘normal’ for the team because they have known it all their lives. Why is the food industry such a laggard in ESG? Dubbed a “pragmatic revolutionary,” I currently serve as a senior fellow at the Hudson Institute, a policy think tank in Washington, D.C., where I direct its Food Policy Center which has been supported by sponsors such as the Robert Wood Johnson Foundation and the Healthy Weight Commitment Foundation. I am a former food industry executive turned author, speaker and public health champion whose mission is to guide corporations on how to profitably transition their businesses to drive positive social change. Therefore, there is a need to manage food waste holistically. Big issues confronting consumers and industry – racial bias, income inequality, climate change, unhealthy populations, political instability – require a new leadership style. Whether you’re planning a vacay or a stay-cay, here’re the best sustainable hotels in Singapore to rest your head and unwind while keeping things green . Chef De Vito believes that keeping to zero waste in the kitchen is as much about sustainability as it is about costs. But then we do something with it that takes it out of its usual context, and I hope this can make the team proud to work with their local products but do something different with them.”, Chef Ridder’s vision for his own restaurant casts a poetic eye on the sustainability argument: “My goal for the whole restaurant is for it to function in a permaculture design, meaning every ‘component’ has multiple purposes and functions organically with as little interaction from outside as possible -- just like, for example, how a real forest is just naturally functioning and self-sustaining.”. Here they are, in alphabetical order: 1. The food industry’s poor standing on the newly released ESG list is disheartening. How is it we are such a rich country and yet there are so many poor people? The reason is simple: Food companies have not been innovators in sustainability, or any realm for that matter, unless they have a gun held to their heads. Beppe De Vito of the ilLido restaurant group believes the variety (or the lack thereof) of ingredients has been the main challenge. Beppe De Vito of the ilLido restaurant group notes that the local farmers offer more Asian ingredients which may not be suitable for his restaurants. And they are five times more likely to stay at a company where they feel a strong sense of purpose. “We make full use of each raw ingredient. As do health considerations and social and economic impact. CPF, Insurance, Welfare: Is the … These include crop rotation and … 8. “Farm to table” is a natural solution but in land-scarce, agriculture-challenged Singapore, this is easier said than done. In a clear example of growing consumer awareness of supply chain sustainability issues, the World Wide Fund for Nature (WWF) last year published a report on the use of unsustainable palm oil among Singapore and Malaysian brands, which sparked a backlash from consumers. It also avoids the use of artificial fertilisers and pesticides as well as genetically modified organisms. Business opportunities in this area are huge and several companies are appearing to contribute to solving this problem. Here's what our readers said (and didn't say). “The selection of produce is still limited,” he says, “and being in this part of the world, the local farmers offer more Asian ingredients – which may not be usable in our style of cuisine.” As a result, most chefs look to local suppliers with strong infrastructure in neighbouring countries, which can yield additional supplies. We developed a multi-pronged approach involving packaging, energy efficiency, waste management and green restaurant design to encourage the use of environmentally sustainable practices in our restaurants. Sustainable Earth recognizes that it can serve as an important platform for … Until quite recently, farming had not changed much for thousands of years. We've embraced sustainable living, it's time to get on sustainable dining. That’s troublesome for an industry that wishes to enhance its connection to and credibility with consumers. This has entailed finding ways to create and add value, producing goods and services that are in demand by others, and making careful use of resources. The Singapore Food Agency has been set up to oversee food safety in Singapore, and new legislation has been proposed to ensure greater domestic food security. Origin Grill. by admin May 14, 2008. Until now, labels were giving information about origin ingredients, ignoring the result of … We are committed to providing a clean and sustainable environment, with resilient supplies of safe food and water for Singapore. Three-quarters of CEOs polled by KPMG say they have a personal responsibility to lead change on societal issues. Summit, the Singapore International Water Week and the CleanEnviro Summit Singapore. When food companies don’t see a crisis, ‘innovation’ amounts to line extensions and retro, iconic boxes. All Rights Reserved, This is a BETA experience. SPH Digital News / Copyright © 2020 Singapore Press Holdings Ltd. Co. Regn. Sustainably managed companies are positioned for long-term growth. Sustainable, well-managed recirculating systems, which address hygiene and stocking issues and manage contamination, are less reliant on drugs and chemicals to keep fish healthy and the system clean. We are committed to providing a clean and sustainable environment, with resilient supplies of safe food and water for Singapore. And food processors, supermarket chains and restaurants have had other big issues to confront in a food system that’s been turned upside down by Covid-19. Food and beverage companies should be aware of potential unintended consequences when making product improvements for sustainability. “By working closely with my local vendors and being near to Chinatown, I have easy access to the local market.” He believes that having an open enough mind to create menus and change them to achieve sustainable ends also helps. How do we eliminate poverty and homelessness in Singapore? These companies got ahead of issues before the brush fire ignited. Singapore has been able to morph into a modernized city-state without having a negative impact on nature. Food sustainability: problems, perspectives and solutions - Volume 72 Issue 1. Kitchen by Food Rebel, 28 Stanley Street, Singapore 068737 Are We Ready To Make The Change To Lab-Produced Foods? That could be a headache for most foreign chefs but Andrew Walsh of Cure offers some positive insight. We use fish bones, scampi shells and shrimp heads in the cooking of our sauces and soups, and we use different parts of vegetables to prepare the mirepoix for our stocks.” He further extends this philosophy, using these cooked foods in multiple stages – for instance, after cooking the fish bones for the sauce, he dehydrates the bones, making it into powder for garnishes. Food Safety. Connecting our global food system to nourish the world and protect the planet Cargill is working to nourish the world in a safe, responsible and sustainable way. Fully available for you, Please verify your e-mail to read this subscriber-only article in full environmental,! Are many other factors at play verify your e-mail to read this subscriber-only article has expired therefore there. 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