The hundreds of eateries along Orchard Road, from food centres to Michelin-starred restaurants, represent Singapore’s rich culinary diversity.
With this abundance of food comes the issue of food waste, with the island generating about 800,000 tons annually, or 10% of total waste.
The hotel buffet—a beloved dining tradition in Singapore—has faced criticism for waste for over 20-30 years.
Today, however, hotel buffets may be among the least wasteful. Hotels like Grand Hyatt, Hilton Singapore Orchard, Pullman Singapore Orchard, and Pan Pacific Orchard are using AI and smart solutions to reduce waste and optimise menu planning.
Food waste is now tracked with innovative systems like Lumitics and Winnow, which scan and weigh leftovers to analyse consumer patterns. This data helps food and beverage departments assess preferences and manage costs, allowing for more efficient buffet menus.
After analysis, waste is processed through digesters or valorisers which can turn food waste into fertiliser. Some hotels also collaborate with charities like treatsure to donate unconsumed food.
Food waste digesters are becoming increasingly common in malls with high F&B traffic. Mall operators like Lendlease, which manages 313@somerset, have implemented extensive food waste segregation programmes. Their vendors track waste through an NFC card system, and the company is working with the National Environment Agency to improve the segregation accuracy of an AI robot picker.
As awareness of food security grows, reducing food waste remains a vital focus, from mindful sourcing and consumption to proper waste disposal that closes the loop.
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