Comprised of students from NTU, Revital is upcycling food waste into cups that can be valorised after their use to prevent non-biodegradable disposables ending up in landfills. They are working with Koufu, which has implemented strawless lids for their cups in recent years that have reduced 10 million straws annually. Koufu is ready to go the next mile with alternatives to other single-use packaging in its food courts. About Koufu
Noshinom
Inspired by the waste of surplus fruits from his father’s store, one of the team members from Noshinom came up with the idea of converting the surplus fruits into smoothies. Conveniently packed into sachets, they can be enjoyed on the go. The team comprised members from NTU and SUTD, and will be working with The Social Kitchen to pilot their solution. The Social Kitchen is looking to tackle the food waste at its restaurants. About The Social Kitchen
Good Loop
NUS undergraduate Isaac Khor, from Good Loop, was deeply inspired by his father’s passion for sustainability. This pushed him to develop a food waste segregation and ambassador programme system that collects food waste to be turned into fertilisers. These fertilisers will in turn be used to grow vegetables for low-income families. The solution is being piloted by MacDonald’s, which is looking into how to manage commonly leftover food like burgers, fries, nuggets and event liquid food waste like sauces and beverages at its branches. About McDonald’s
Eco3DP
Eco3DP wants to reduce plastic packaging waste by upcycling it into a material used for 3D printing. The team is working with The Social Kitchen to give used plastic a new lease of life. The Social Kitchen, which uses about 500,000 plastic bento boxes each year, wants to reduce its plastic waste. About The Social Kitchen
Information sessions
Group photo of panellists
Ms Choy Yee Mun, Vice President, DBS Foundation
Ms Chua Sher Lin, Chief Financial Officer, Koufu
Mr Faz Hussen, Head of Legal, Government Relations & Sustainability, McDonald’s
The Moonbeam Co collects unserved cooked rice from dining halls to be brewed into beer. The byproduct, brewers’ spent grains, are then upcycled into tasty, nutritious granola.
YouTuber Ghib Ojisan shares one of his biggest culture shock living as a Japanese in Singapore. Watch as he discusses Singapore vs. Japan’s eating and recycling culture with online personality Annette Lee.
#LifeatTSL: Pickiest Eaters Eat Whatever Eatbook Cooks For A Day
Eatbook producer Chiara Ang has been challenged to cook for the pickiest eaters at The Smart Local office. Can she win their taste buds over with ingredients valorised from food waste?
Young, Hungry and Female: Meet the entrepreneurs reinventing Singapore food waste
Singapore has a food waste issue, and these women have a beef with it. They want to change how Singaporeans eat, one zero-food-waste solution at a time.
Ace-ing my start-up life: what the PSLE didn’t prepare me for
There’s only so much books can teach you. Meet the youth entrepreneurs who sought enriching experiences beyond the classroom, launching food-tech start-ups that tackle Singapore's food waste issue.
