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Singapore Polytechnic (SP) and JTC Corporation proudly co-hosted the Sustainability Learning Journey at Bedok Food City on September 10, 2025, reinforcing their commitment to advancing sustainable practices within Singapore’s food manufacturing sector. This impactful initiative underscores the urgency for businesses to integrate sustainability into their operations to meet evolving regulatory requirements and achieve long-term resilience.

The event convened 35 representatives from 14 food manufacturers and suppliers across Bedok Food City (BFC), Gourmet East Kitchen (GEK), and Shimei East Kitchen (SEK) along with our industry partners. Participants engaged in talks on aligning business growth with environmental stewardship, addressing critical challenges such as waste reduction, emissions control, and compliance with forthcoming sustainability mandates.

Innovating Waste Management for a Circular Economy

The session opened with a compelling statistic: Singapore generated 784,000 tonnes of food waste in 2024, highlighting the pressing need for innovative waste management solutions. Joys Lin, Manager at Zero Waste Solutions, introduced cutting-edge technologies, including enzymatic treatments that convert solid food waste into liquid and black soldier fly valorisation that transform food waste into organic fertiliser (frass). These solutions empower businesses to transition toward a circular economy model.

Simplifying Sustainability Compliance for SMEs

For small and medium enterprises (SMEs), sustainability reporting can present significant challenges. Terence Kam, Assistant Director (IT&T/PS Cluster/Policy & Innovation) at NTUC, presented the EAST tool by Grant Thornton, a streamlined and cost-effective platform designed to simplify ESG reporting. Kam highlighted its adoption across diverse businesses and emphasized the availability of CTC grants to offset implementation costs, enabling SMEs to meet compliance requirements efficiently.

Optimizing Energy Efficiency for Sustainable Operations

Anthony Ng, Lead for Environmental Sustainability and Energy Efficiency at SP, underscored the importance of energy management in achieving sustainability goals. He outlined strategic approaches to enhance energy efficiency and introduced the Energy Efficiency Grant (EEG), which supports investments in energy-saving equipment. Ng also showcased SP’s upcoming SkillsFuture Career Transition Programme (SCTP) on Energy Efficiency and Sustainability Management (November 2025 – February 2026), fully eligible for SkillsFuture funding, and the Work-Study Program, which connects businesses with skilled interns to drive innovation.

Complementing this, Dr John Liu, Managing Director of Data-Talk Energy Consultants Pte Ltd (DTEC), provided insights into third-party energy assessments required for advanced-tier EEG applications. Through practical case studies, Dr Liu demonstrated how equipment upgrades have reduced over 350 tonnes of CO₂ emissions in food industry projects, delivering measurable environmental and financial benefits.

Advancing Sustainable Product Innovation

Leonard Chong, Manager of Innovation & Tech at the Innovation Partner for Impact (IPI) Singapore, facilitated an engaging discussion on the diverse roles within the food industry. He showcased transformative solutions, such as nutrient-preserving packaging for perishable goods and the conversion of empty fruit bunches into biofuels. Chong emphasized that technological innovation is a critical driver of both sustainability and competitive business growth.

Fostering Collaborative Leadership for Sustainable Transformation

The event left participants inspired and equipped with practical tools and insights to drive sustainability in their operations. Participants gained access to a dynamic network focused on advancing waste reduction, recycling, and sustainability reporting, empowering businesses to tackle shared challenges.