SINGAPORE - Eleven hotels, restaurants and caterers were recognised on Monday for sourcing a portion of their food ingredients from local farms.
A couple of vegetable farms told the Straits Times earlier they have had to throw or donate a portion of their leafy greens due to slow sales. Others have had to scale down production to prevent wastage. The programme was formed by SFA, the Association of Catering Professionals Singapore, the Restaurant Association of Singapore and the Singapore Hotel Association., with each award valid for two years.
Eggs form the biggest volume of homegrown produce, accounting for about 30 per cent of eggs in the market here.quality of local eggs is comparable to imported eggs, with only a slight increase in pricing.” Foodtalks is currently discussing with a farm here the possibility of replacing the company’s imported salad greens with local produce.
While discussions are in the works, one of the solutions may be a common platform for local farms to supply produce to those in the hotels, restaurants and catering sector.
Great! Thanks for the discrimination…so that I can avoid them in the future when I have a choice👏👏👏