For subscribers
More firms reducing, recycling food discards ahead of new law in 2024
Sign up now: Get ST's newsletters delivered to your inbox
Baker & Cook's NEWGrain+ Sourdough is baked with Brewerkz's spent grains.
PHOTO: BAKER & COOK, BREWERKZ
Follow topic:
SINGAPORE - Efforts to reduce food waste have picked up pace among food producers in Singapore, driven by the rising cost of farming and importing raw materials, and an upcoming new law.
Some companies are forming new tie-ups to reuse one another’s edible food surplus, by-products and discards, and expanding their recycling capacities. Others are investing in new ways to generate raw materials essential to industrial food production without producing more by-products that are thrown away.
