Engaging supply partners could be vital to developing a resilient and sustainable food ecosystem

Over the past few years, food sustainability in Southeast Asia's Food & Beverage (F&B) industry has rapidly grown, driven by innovative practices, such as reducing carbon emissions and promoting sustainable procurement.

For instance, food waste reduction initiatives such as the WasteWatch program powered by Leanpath have been instrumental in tracking and reducing food waste by 50% since the program was launched in Southeast Asia in 2016.

This, in turn, has allowed Abel Ariza, Managing Director of Sodexo Malaysia and Singapore, to help local SMEs enhance their adaptability, foster resilience, and facilitate the adoption of innovative practices in achieving sustainable growth and expansion for their businesses.

Additionally, Sodexo is collaborating with NVPC (National Volunteer & Philanthropy Centre) through a pilot initiative to help suppliers identify their corporate purpose using the NVPC Company of Good recognition framework. 

The framework aims to recognise the progress and impact of organisations through the guiding ethos, strategy and all functions as well as five impact areas – People, Society, Governance, Environment, and Economic.

Empowering F&B businesses through sustainable practices

In empowering the F&B industry, businesses can significantly contribute to sustainability by adopting practices to reduce their environmental footprint and promote social responsibility. For instance, Sodexo looks at the impact of F&B businesses from three lenses: the individual, the community, and the world.

Firstly, at the individual level, businesses have a mandate to educate company members on their corporate purpose, encourage a purpose-driven mindset, and empower them to be entrepreneurial in how they implement it.

Secondly, at the community level, businesses are responsible for imbuing corporate purpose across every touch point. For instance, Sodexo's flagship event, Innovax, creates an immersive experience by bringing together vendors, clients, and partners to learn about the value of their products and services, and clients and partners can share more about their needs. 

Finally, at the global level, Sodexo remains committed to playing a pivotal role in developing a future-ready workforce that is well-equipped in sustainability and green skills, such as partnering with local educational institution Ngee Ann Polytechnic (NP) through their Sustainability Education & Ecosystem Development (SEED) program with a pilot corporate purpose internship.

In addition, given the constantly evolving F&B industry, leaders must be agile and creative in responding. Leaders must also adopt an entrepreneurial and inclusive mindset to adopt sustainable practices.

"Our industry is constantly changing, and leaders need to be agile and creative in how they respond," said Mr Abel Ariza, Managing Director of Sodexo Malaysia and Singapore. "From regulatory changes, changing consumer preferences, new technologies and innovative providers, leaders need to respond, adapt, and drive the change."

Ariza added that as the F&B industry evolves, a leader must also recognise the interconnectedness of economic, environmental, and social factors across the ecosystem.

He believes leaders should be committed to continuous learning and development and encourage their teams to embrace new technologies and methodologies that enhance sustainability. Moreover, fostering a culture of accountability and transparency is essential, as it builds trust and drives collective action towards shared sustainability goals.

Food sustainability on the rise

Food sustainability has grown in interest over the past few years, with many more F&B businesses adopting sustainable practices through local and international partnerships.

For instance, Singapore's first and only commercial rooftop farm, ComCrop, has revolutionised food sustainability by growing delicious, healthy, and affordable greens from chye sim, bok choy, and butterhead lettuce.

In addition, Huber's Butchery, a family-owned and operated business known for its expertise in the art and science of butchering, has partnered with Eat Just., a US-based food company that applies science and technology to create safe, healthy, and more sustainable foods, to produce a new, lower-cost formulation using just three percent cultivated chicken named GOOD Meat 3.

Using a smaller percentage of cultivated chicken in combination with plant proteins also helps reduce costs associated with producing cultivated meat.

Building on the momentum, Sodexo's ultimate mission would be to onboard all supply partners to set new standards for responsible business practices and create a more resilient and sustainable food ecosystem in Singapore.