Food manufacturers in Singapore are now equipped with a new playbook designed to facilitate the adoption of sustainable practices within the industry. Launched by Minister for Sustainability and the Environment Grace Fu on November 28, the playbook serves as a comprehensive guide, featuring checklists and key strategies for incorporating sustainable practices.

This initiative, developed by Enterprise Singapore (EnterpriseSG), emphasizes three primary areas: optimizing resources, valorizing food waste (converting food waste or by-products into higher-value items), and adopting sustainable packaging. The playbook aligns with the broader Enterprise Sustainability Programme launched by EnterpriseSG, which includes various sustainability-related guides.

During a seminar at Republic Polytechnic, Minister Fu highlighted the importance of reducing food and packaging waste. “By minimizing resource usage and our carbon footprint, we can achieve cost savings, enhanced asset utilization, reduced utility bills, and improved resource resilience,” she stated.

To support their transition to sustainability, food manufacturers can access existing government schemes, such as the Energy Efficiency Grant offered by EnterpriseSG. This grant provides up to 70% funding for the adoption of pre-approved energy-efficient equipment across the food services, manufacturing, and retail sectors.

Real-world examples of successful sustainability initiatives were also highlighted. For instance, local rice vermicelli producer People Bee Hoon Factory has implemented energy-efficient equipment to optimize resources and enhance operational productivity. After installing solar panels on its facility last August, the company generated approximately 30% of its electricity from solar power, resulting in a carbon emissions reduction equivalent to planting 189 trees.

Similarly, Ice Cream & Cookie Co invested in a 3,000-litre water recirculation tank for its new facility in Pandan Loop, significantly reducing water consumption. The recirculation system allows for the reuse of water previously discarded, leading to savings of around S$15,000 per month.

On the food waste valorization front, manufacturers are encouraged to repurpose by-products. For example, Mr Bean, a local soya milk producer, recycles about 5% of its annual 100 tonnes of soya bean pulp—previously considered waste—into granola bars.

Minister Fu also stressed the importance of adopting sustainable food packaging. This not only helps to reduce packaging waste but also appeals to environmentally-conscious consumers and prepares manufacturers for forthcoming international packaging regulations. By following the guidance in the playbook, the food manufacturing sector can significantly contribute to Singapore’s sustainability goals.