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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 2021, Singapore generated a whopping 817,000 tonnes of food waste – 12% of total waste generated that year. Only 19% 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.
We are proud to have pivoted during the Covid-19 pandemic and ventured out to launch an Urfan Farming brand, Frux Earth. Using advanced Aquaponics IoT Technology, we are producing locally grown vegetables and fishes, doing our part to contribute towards Singapore’s 30 by 30 goal. This will help to increase our food security as a nation and make us more resilient to unexpected global supply chain changes. Read more about Frux Earth here.
We have started our oil recycling since 2018 and has recycled over 1200kg since! Our kitchens use up to 100kg of cooking oil daily, and we recycle as much as we can thereafter. The oil is sent to our recycling partner, where they process and convert this waste into biodiesel and other commercial products. We also consciously separate our used carton boxes from general waste, and ensure they are recycled in the proper manner.
We are consistently training and upskilling our chefs and central kitchen staffs with new technology know-hows and techniques to optimise our processes. One such example is our venture into the Ready-To-Eat (RTE) field, where our chefs come up with recipes suitable as RTE products. This streamlines parts of our processes and also helps with more accurate portioning for customers orders as well. As a result, we are able to minimise our food wastage as well.
We have engineered several solutions, tying in the works of our multiple brands, to tackle the issue of food waste. One example is by having black soldier flies from our urban farm feed on and consume food waste from our central kitchens. These soldier flies larvae are then consumed by fishes in our Aquaponics farm. The less aesthetically-pleasing vegetables from our farms are also used at our central kitchens to prevent food waste resulting from the lack of demand for these produce. We have saved over 500kg of vegetables just by doing so!
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.
Eco-friendly alternatives to traditional plastic cutlery are made from materials such as corn starch and are fully biodegradable, breaking down quickly and leaving minimal waste in landfills. Our catering brands incorporate biodegradable cutlery as an option for our customers’ orders, and we will always encourage our customers to choose this more sustainable option whenever possible.
We are making a concerted effort to digitize more of our operations and processes to stay competitive and be more efficient. From implementing an online ERP software, to introducing a digital delivery system, we are constantly seeking ways to streamline our internal operations. This can not only offer our customers a more seamless experience, but also reduce our environmental footprint. In the process, we also heavily cut down on our usage of paper, and decrease our reliance on hardcopy materials.
We are working with an industry partner and have embarked on IoT and AI-based energy savings solution at our central kitchens. The smart-monitoring technology enables us to be more energy efficient by optimising our appliances usage, eventually reducing our carbon footprint. This also allows us to better manage our costs and make more informed business decisions, which will not only benefit the environment but also improve our bottom line.
Fun Fact: We are also looking into alternative energy sources like solar power for some of our farm locations!
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