Food waste is a major cost concern.
Singapore’s food and beverage operators are struggling to deal their food waste. According to the Retail and Food Services Productivity Benchmarking exercise 2014 by the Singapore Productivity Centre (SPC) and DP Information Group (DP), food waste is one of the major contributors to costs for local food companies.
The amount of waste generated in Singapore has been rising over the years. A total of 7.85 million tonnes of waste was generated in 2013 as compared to 6.9 million tonnes in 2011. Food waste alone amounted to 796,000 tonnes, of which only 13% was recycled.
Despite this, less than 1/2 of local food companies tracked measures related to food waste.
The 2014 Productivity Benchmarking Exercise shows that direct material costs (32%) made up the largest portion of total operating expenses for the participating F&B businesses. With increasing operating costs, F&B companies will have to better utilise their resources to sustain competitiveness.
To raise awareness and to encourage businesses to improve their waste management systems, the Environmental Public Health Act was amended on April 1 this year to require all large commercial premises--hotels with more than 200 rooms and shopping malls with net lettable area of more than 50,000 square feet--to report waste data and waste reduction plans to NEA with effect from 2015.
To help F&B operators deal with their waste, the SPC launched the X Food Waste Programme, which aims to help companies cut all sources and forms of waste so as to reduce their operating costs.
The X Food Waste ProgrammeTM comprises of a waste audit to identify the sources and extent of food waste, and an implementation plan to cut waste in all parts of the value stream, educate everyone on their responsibility, and measure and track the results achieved.
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