--- title: How Singapore Is Innovatively Tackling Its Food Future description: Breaking news and analysis from time.com. Politics, world news, photos, video, tech reviews, health, science, and entertainment news. canonical: https://time.com/branded-content/singapore-tourism-board/how-singapore-is-innovatively-tackling-its-food-future/ article:opinion: false article:content_tier: free article:published_time: 2026-06-18T14:27:42.711Z article:modified_time: 2026-06-09T07:28:09.174Z article:section: Paid Content og:title: How Singapore Is Innovatively Tackling Its Food Future og:description: Breaking news and analysis from time.com. 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They are at time.com/newsletters and are separate from a paid subscription.  Food waste is a growing problem worldwide, and despite being a small city-state with limited resources, Singapore is no exception. Food waste is one of the biggest waste streams in Singapore and the amount of food waste generated has grown by 20% over the last 10 years, with the hospitality industry being [one of the major contributors](https://jadserve.postrelease.com/trk?ntv%5Fat=4&ntv%5Fui=449dead5-eb86-463f-a851-3bd1e9d21368&ntv%5Fa=hGMIAKYBeAtV4SA&ntv%5Ffl=H8%5FNIX%5FfVs0Ik5QLWe2EYHNVaVl9Z%5FoPpSo7HNtthPuxnPMUinohHwEZVsC%5FKIvoC3marVAe04PLsb5gW1Ehsf%5Fl0qLRhx5oola1Ft7j8iwUsTOp8FSO9ZkZZpvUWycnD0OglZ8c%5FvbQBclaq5ZAXXUmc4wpv8hUYVU-psWP2OY5zksKXu8lup1JApV2zrc54oE2FRUqWNyWba8gP4naNRF6Es-q2QB1%5FJI57kjjC5l3d9OG3OD4Eicvz8EAWKXGR5prxHrE6rH3PYyYafFkiFySh%5FN2M6Z8T%5FVPk5CtjBPHw9fGaZONrXy2wmc5N9s-eMmgHtZfP85vNF3ybL4UDIL8jz0rR-kWWQkoOSh4k5Pf-s7NBJ3veK%5FvvSHYUc097-34CR7NwzSVinnv%5F44oRsLm6oaywxFsRslzGbuFBJ9sbf3S46RPi6Q0aBNXlSKnqpfhmGLGJ3f4FFeqL6GxP23BS9q09kmz-NXWkESasNAXTUJ0s4-bqMIZoSt3p28XtznjkmSPsbIbpn8YbkyX13dj%5FZTlHsqURnEmh4KcKUo=&ord=-1022474920&ntv%5Fht=HJIJagA&prx%5Fr=https://www.towardszerowaste.gov.sg/foodwaste/). With sustainability being a top priority for the country, there has been increasing awareness and collective efforts across the private and public sectors to manage food waste in a more sustainable way. With sustainability and strengthened food security being top priorities, Singapore has taken innovative measures to tackle these issues head-on and create a more secure and less-wasteful future for the ever-evolving city-state. To boost food growth, the Singapore Food Agency (SFA) has created a national initiative ‘30 by 30’, a strategy designed with the aim to locally produce 30% of its nutritional needs by 2030\. This includes encouraging locals and tourists to eat locally-grown produce and raising public awareness about the importance of sustainable food practices. With outdoor space being a limited commodity in the bustling city, Singaporeans have been creative in transforming unlikely spaces into urban farms. Comcrop and Edible Garden City are both located in the center of Singapore and grow leafy greens, microgreens, herbs, and vegetables. Visitors can take guided tours of the farms, learn about sustainable urban agriculture and buy fresh produce to try for themselves.  To help locals and tourists track down these urban havens and find fresh local produce in the city, the Singapore government created [a website](https://jadserve.postrelease.com/trk?ntv%5Fat=4&ntv%5Fui=449dead5-eb86-463f-a851-3bd1e9d21368&ntv%5Fa=hGMIAKYBeAtV4SA&ntv%5Ffl=H8%5FNIX%5FfVs0Ik5QLWe2EYHNVaVl9Z%5FoPpSo7HNtthPuxnPMUinohHwEZVsC%5FKIvoC3marVAe04PLsb5gW1Ehsf%5Fl0qLRhx5oola1Ft7j8iwUsTOp8FSO9ZkZZpvUWycnD0OglZ8c%5FvbQBclaq5ZAXXUmc4wpv8hUYVU-psWP2OY5zksKXu8lup1JApV2zrc54oE2FRUqWNyWba8gP4naNRF6Es-q2QB1%5FJI57kjjC5l3d9OG3OD4Eicvz8EAWKXGR5prxHrE6rH3PYyYafFkiFySh%5FN2M6Z8T%5FVPk5CtjBPHw9fGaZONrXy2wmc5N9s-eMmgHtZfP85vNF3ybL4UDIL8jz0rR-kWWQkoOSh4k5Pf-s7NBJ3veK%5FvvSHYUc097-34CR7NwzSVinnv%5F44oRsLm6oaywxFsRslzGbuFBJ9sbf3S46RPi6Q0aBNXlSKnqpfhmGLGJ3f4FFeqL6GxP23BS9q09kmz-NXWkESasNAXTUJ0s4-bqMIZoSt3p28XtznjkmSPsbIbpn8YbkyX13dj%5FZTlHsqURnEmh4KcKUo=&ord=-1022474920&ntv%5Fht=HJIJagA&prx%5Fr=https://www.sfa.gov.sg/fromSGtoSG/where-to-buy) that lists local growers to make it even easier to access high-quality food right on their doorstep. Recognizing their responsibility as a major contributor to food waste, many hotels in Singapore have implemented strategies to manage this waste and become more sustainable as an industry. Marina Bay Sands, Mandarin Oriental Singapore, Grand Hyatt Singapore, Parkroyal on Pickering, and Swissotel The Stamford have all implemented food waste reduction programs, with some of the hotels also composting food waste on-site and donating excess food to local charities and food banks. In 2021, Grand Hyatt Singapore—currently undergoing renovations and due to reopen later this year—introduced ‘Zero Waste Dishes’ to promote a culture of food waste reduction within the culinary team and the guests. These dishes were created to use up all edible parts of each ingredient and were certified zero waste as part of The Pledge’s Food Waste Certification.  Alongside government initiatives and progressive action from the hospitality industry, Singapore is home to innovative companies that are paving the way to a cleaner future. One of these is Lumitics, a Singapore-based technology company dedicated to tackling food waste in the hospitality industry via a cutting-edge food waste management system that uses artificial intelligence and machine learning to track and analyze food waste in real time. Co-Founder and CEO of Lumitics, Rayner Loi, explains why direct action is so important, “Food waste is not merely a 'Singapore' issue, it is a global issue – a seriously overlooked one in my opinion. As a country that is heavily reliant on food imports, reducing our food waste is just as important of a step as it is to build up resilience through local production.” Lumitics has been working with various hospitality companies in Singapore, implementing their food waste management system. Their innovative product serves as an example of how technology can be used to address environmental challenges and create a more sustainable future.  Loi shares how tourists visiting Singapore can aid this cause and avoid unnecessary food waste throughout their stay, “Vote with your wallet! Where possible, avoid patronizing buffet restaurants as buffets are one of the leading contributors to the global food waste problem. Start asking hotels the hard questions about what they are doing about their food waste and what steps they are taking to reduce it.” From innovative technology systems and social enterprises to government initiatives and education, Singapore is proving to be a leader in the global aim to reduce food waste. By collaborating with individuals and companies, the message is clear: we all have a role in creating a more sustainable Singapore. [](https://jadserve.postrelease.com/trk?ntv%5Fat=4&ntv%5Fui=449dead5-eb86-463f-a851-3bd1e9d21368&ntv%5Fa=hGMIAKYBeAtV4SA&ntv%5Ffl=H8%5FNIX%5FfVs0Ik5QLWe2EYHNVaVl9Z%5FoPpSo7HNtthPuxnPMUinohHwEZVsC%5FKIvoC3marVAe04PLsb5gW1Ehsf%5Fl0qLRhx5oola1Ft7j8iwUsTOp8FSO9ZkZZpvUWycnD0OglZ8c%5FvbQBclaq5ZAXXUmc4wpv8hUYVU-psWP2OY5zksKXu8lup1JApV2zrc54oE2FRUqWNyWba8gP4naNRF6Es-q2QB1%5FJI57kjjC5l3d9OG3OD4Eicvz8EAWKXGR5prxHrE6rH3PYyYafFkiFySh%5FN2M6Z8T%5FVPk5CtjBPHw9fGaZONrXy2wmc5N9s-eMmgHtZfP85vNF3ybL4UDIL8jz0rR-kWWQkoOSh4k5Pf-s7NBJ3veK%5FvvSHYUc097-34CR7NwzSVinnv%5F44oRsLm6oaywxFsRslzGbuFBJ9sbf3S46RPi6Q0aBNXlSKnqpfhmGLGJ3f4FFeqL6GxP23BS9q09kmz-NXWkESasNAXTUJ0s4-bqMIZoSt3p28XtznjkmSPsbIbpn8YbkyX13dj%5FZTlHsqURnEmh4KcKUo=&ord=-1022474920&ntv%5Fht=HJIJagA) Singapore is more than its tourist attractions. It’s constantly evolving, reinventing, and reimagining itself, with people who are passionate about creating new possibilities. It’s not just about what you can do here, it’s about what you can be. [Find Out More](https://jadserve.postrelease.com/trk?ntv%5Fat=4&ntv%5Fui=449dead5-eb86-463f-a851-3bd1e9d21368&ntv%5Fa=hGMIAKYBeAtV4SA&ntv%5Ffl=H8%5FNIX%5FfVs0Ik5QLWe2EYHNVaVl9Z%5FoPpSo7HNtthPuxnPMUinohHwEZVsC%5FKIvoC3marVAe04PLsb5gW1Ehsf%5Fl0qLRhx5oola1Ft7j8iwUsTOp8FSO9ZkZZpvUWycnD0OglZ8c%5FvbQBclaq5ZAXXUmc4wpv8hUYVU-psWP2OY5zksKXu8lup1JApV2zrc54oE2FRUqWNyWba8gP4naNRF6Es-q2QB1%5FJI57kjjC5l3d9OG3OD4Eicvz8EAWKXGR5prxHrE6rH3PYyYafFkiFySh%5FN2M6Z8T%5FVPk5CtjBPHw9fGaZONrXy2wmc5N9s-eMmgHtZfP85vNF3ybL4UDIL8jz0rR-kWWQkoOSh4k5Pf-s7NBJ3veK%5FvvSHYUc097-34CR7NwzSVinnv%5F44oRsLm6oaywxFsRslzGbuFBJ9sbf3S46RPi6Q0aBNXlSKnqpfhmGLGJ3f4FFeqL6GxP23BS9q09kmz-NXWkESasNAXTUJ0s4-bqMIZoSt3p28XtznjkmSPsbIbpn8YbkyX13dj%5FZTlHsqURnEmh4KcKUo=&ord=-1022474920&ntv%5Fht=HJIJagA) ```json [{"@context":"https://schema.org","@type":"NewsArticle","@id":"https://time.com/branded-content/singapore-tourism-board/how-singapore-is-innovatively-tackling-its-food-future/","mainEntityOfPage":{"@type":"WebPage","@id":"https://time.com/branded-content/singapore-tourism-board/how-singapore-is-innovatively-tackling-its-food-future/"},"headline":"How Singapore Is Innovatively Tackling Its Food Future","datePublished":"2026-06-18T14:27:42.711Z","dateModified":"2026-06-09T07:28:09.174Z","description":"","url":"https://time.com/branded-content/singapore-tourism-board/how-singapore-is-innovatively-tackling-its-food-future/","keywords":[],"thumbnailUrl":"","author":[],"articleSection":"Paid Content","image":[],"publisher":{"@type":"Organization","name":"Time","url":"https://time.com/","logo":{"@type":"ImageObject","url":"https://time.com/images/logo.png","width":528,"height":156},"foundingDate":"March 3, 1923","sameAs":["https://www.facebook.com/time","https://www.instagram.com/time/?hl=en","https://twitter.com/time","https://www.pinterest.com/timemagazine"]}},{"@context":"https://schema.org","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"item":{"@id":"https://time.com/branded-content/singapore-tourism-board/how-singapore-is-innovatively-tackling-its-food-future/","name":"How Singapore Is Innovatively Tackling Its Food Future"}}]}] ```