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Food wastage is a major concern in Singapore. According to NEA, food waste increased by over 20% in the last decade and will continue to grow alongside population and economic activities. In 2019, Singapore generated a whopping 744,000 tonnes of food waste – 10% of total waste generated that year. Only 18% of it was recycled.
The food service sector has long been a major source of wastage. But Kitchen Haus Group is committed to be part of the solution, with plans for long-term sustainability.
We aim to drive a holistic approach to minimise our carbon footprint across the entire value and supply chain. By continually embracing technology, partnerships and practices that benefit our environment, vendors, customers and business, we believe we can make a positive difference to our planet and its people.
Discover more below.
In line with reducing our carbon footprint and following Singapore’s “30 by 30” vision, we’ve expanded into local urban farming using aquaponics technology, Frux Earth Pte Ltd is borned, a joint venture between Kitchen Haus Group & Metro Farm, bringing 2 established firms together to realise the Farm-to-Table concept to supply organic vegetables and fish to our F&B brands. Over time, we will invest further to increase the volume of fresh, local-sourced produce for all our operations.
Our kitchens use up to 100kg of cooking oil daily. 100% of the used oil is sent to our recycling partner Oil Village Singapore, which converts this waste into biodiesel and other commercial products.
Embracing sustainability means embracing a learning journey, and we consistently train our chefs and central kitchen staff in Zero-Waste mindsets and practices. For example, we’ve taught them to incorporate a slate of best practices to optimise food cutting and portioning, to reduce wastage and costs.
Our sales team actively advises customers on ideal order quantities to reduce potential wastage. We also use extensive signage at our buffet lines that remind customers to reuse cutlery and moderate their food portions.
We process a few tonnes of food products daily. Instead of discarding flavourful bi-products like chicken fat, loose meat and cabbage shreds, we’ve re-imagined our recipes and infused these food scraps into garnishes, pastes and sauces for a richer, more unique taste.
Our buffet lines utilise only non-toxic, cornstarch-based biodegradable plates, cups, bowls and utensils. Food waste and used cutlery are segregated on-site for more efficient recycling and composting.
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