In a country often referred to as a food paradise, the tiny island nation of Singapore appears to never run out of things to eat. Everywhere you look, hawker stalls, restaurants, and fast-food chains line the streets, making it a foodie haven for all.
In a country often referred to as a food paradise, the tiny island nation of Singapore appears to never run out of things to eat.
In recent years, many organisations have stepped up their commitment towards a sustainable future — and at Sodexo, this is no different. However, this doesn’t mean you should completely stave off your favourite meat-based dish. Ensuring that you can sustain this habit requires balance. We have since partnered with chef Bjorn Shen to launch a plant-based menu inspired by his Middle Eastern culinary expertise, which features innovative dishes such as a mushroom shawarma and an Impossible Iskender kebab.
As one of the most innovative cities in the world, companies here are well-placed to deliver on this concept using the latest technologies, such as soil-less vertical farming. But this may prove challenging just from looking at a product’s packaging alone. When grocery shopping, consumers can look out for items that are tagged “made in Singapore”, or ones that declare fair or sustainable practices.
Food spoilage and over-preparation are some of the most common areas of food wastage. We can overcome this by ensuring that food items, especially perishables, are visible in the fridge and by preparing only what we need for our household.
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