Sustainable Eating - Going green by eating local

BY THE STRAITS TIMES, 26 AUG 2021

More restaurants are starting to champion local produce. Beyond supporting local farmers, it's also the rise in awareness of the significant increase of their menu's carbon footprint with imported food.

To manage their environmental impact, restaurants like Labyrinth and Scaled use locally sourced produce from farms like Ah Hua Kelong.

This series presented by DBS and The Sunday Times explores the environmental impact of everyday food choices, and how consumers can live more sustainably when it comes to what they eat, and how much they leave behind.

Learn more about how you can continue your journey #TowardsZeroFoodWaste.

Find out more about DBS’ other partnerships and initiatives #TowardsZeroFoodWaste.