Sustainability matters in the local dining scene, so we ask these culinary talents what they are doing in the kitchen to move the conversation forward
When Singapore went into lockdown in 2020 due to the Covid-19 pandemic, Tim Meijers, the chef-founder of Tim’s Fine Catering, found himself stuck at home and thinking about how to make his bespoke catering company better for the planet. “I took a step back and assessed my catering business, its direction, and how I could be more sustainable,” he tells us. While Meijers and his team have been using eco‑friendly reusable porcelain plateware, stainless steel cutlery and linen napkins instead of disposables, they also “consciously began sourcing produce and ingredients that are locally‑grown and seasonal to discourage forced agriculture and reduce our carbon footprint”. The chef now “meticulously plans our ingredient orders to ensure they are just sufficient for our events, thereby curtailing kitchen waste and promoting a more eco-conscious use of resources”.
Meijers is not alone in his goal of stepping up his sustainability efforts over the past few years. As the word “sustainability” streamed into diners’ consciousness, many chefs and F&B business owners adopted similar approaches such as minimising food waste, avoiding disposable ware and cutlery, and sourcing local produce and ingredients in a bid to be greener. But as these methods become more commonplace, what else are they doing differently to move the sustainability conversation forward?
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Oliver Truesdale-Jutras, the former head chef of urban farm and restaurant Open Farm Community and founding member and current chairman of Singapore’s F&B Sustainability Council, believes that the core focus for most restaurants will still be sourcing local and seasonal ingredients, as well as addressing food waste. Truesdale‑Jutras explains that these are still very “impactful areas that chefs and restaurateurs can easily get behind” as they do not require “heavy investments”, especially for restaurants that are already in operation.
If such sustainability processes are not built in from the start, he likens the massive change to that of building a car. “It’s very easy for an expert to make a car, but it’s hard to build it when it’s already on the highway. Thus, once the restaurant is running, it’s very difficult to pivot to fundamental sustainable aspects.” He adds that this is a challenge that is “not unique to Singapore, but [is felt] globally”.
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