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http://www.todayonline.com/Singapor...s-to-adopt-environmentally-friendly-practices
New intiative to get local food court operators to adopt environmentally friendly practices
by Rachel Adrienne Kelly 08:05 PM Jan 19, 2011
SINGAPORE - A new scheme has been launched to get local food-court operators to adopt environmentally sustainable practices. Its an intiative by the Singapore Environment Council (SEC).
Its Executive Director, Howard Shaw, said food courts generate huge amounts of waste and consume massive amounts of energy and water daily.
The Eco-Foodcourt certification assesses the environmental management system in a foodcourt, from its environmental policies to water, energy and waste management.
One of the mandatory requirements is that takeaway orders must not be placed in styrofoam boxes.
Minister of State for the Environment and Water Resources, Dr Amy Khor, who was at the launch, gave certificates to Singapore's first two Eco-Foodcourts - The Deck at the National University of Singapore's Faculty of Arts & Social Sciences, and the Kopitiam @ City Square Mall.
Examples of environmentally sustainable practices implemented at The Deck include organic food recycling, the recycling of cooking oil, and the use of eco-friendly and reusable boxes as well as the promotion of meat-free meals.
Kopitiam's Corporate Communications Manager, Ms Goh Wee Ling, said tenants who managed the use of energy and water wisely saw a reduction in their operating expenses.
Singapore reportedly saw a 31 per cent increase in waste generated since 2000, with food waste among the top five waste types.
The SEC aims to give the Eco-Foodcourt certificate to 10 percent of the food courts in Singapore by the end of this year.
It is also working towards a certification for community clubs and retail establishments.
"We have foodcourts in our commercial spaces and in our heartlands, and overall it contributes significantly to resource consumption in terms of electricity, water, and waste generation. So by creating a shift in the way foodcourts operate we feel we can make a significant contribution to our national environmental statistics," said Mr Shaw.
This story is only available online - Mustafa Shafawi and Rachel Kelly
New intiative to get local food court operators to adopt environmentally friendly practices
by Rachel Adrienne Kelly 08:05 PM Jan 19, 2011
SINGAPORE - A new scheme has been launched to get local food-court operators to adopt environmentally sustainable practices. Its an intiative by the Singapore Environment Council (SEC).
Its Executive Director, Howard Shaw, said food courts generate huge amounts of waste and consume massive amounts of energy and water daily.
The Eco-Foodcourt certification assesses the environmental management system in a foodcourt, from its environmental policies to water, energy and waste management.
One of the mandatory requirements is that takeaway orders must not be placed in styrofoam boxes.
Minister of State for the Environment and Water Resources, Dr Amy Khor, who was at the launch, gave certificates to Singapore's first two Eco-Foodcourts - The Deck at the National University of Singapore's Faculty of Arts & Social Sciences, and the Kopitiam @ City Square Mall.
Examples of environmentally sustainable practices implemented at The Deck include organic food recycling, the recycling of cooking oil, and the use of eco-friendly and reusable boxes as well as the promotion of meat-free meals.
Kopitiam's Corporate Communications Manager, Ms Goh Wee Ling, said tenants who managed the use of energy and water wisely saw a reduction in their operating expenses.
Singapore reportedly saw a 31 per cent increase in waste generated since 2000, with food waste among the top five waste types.
The SEC aims to give the Eco-Foodcourt certificate to 10 percent of the food courts in Singapore by the end of this year.
It is also working towards a certification for community clubs and retail establishments.
"We have foodcourts in our commercial spaces and in our heartlands, and overall it contributes significantly to resource consumption in terms of electricity, water, and waste generation. So by creating a shift in the way foodcourts operate we feel we can make a significant contribution to our national environmental statistics," said Mr Shaw.
This story is only available online - Mustafa Shafawi and Rachel Kelly
