Committee Agri-Food Innovation  •  F&B and Hospitality

Value Creation from Food Surplus

French Chamber of Commerce, 541 Orchard Road, #09-01 Liat Towers, 238881, Singapore
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Price: Member: $10
Non-Member: $20


Event ended.

Join our panellists to discuss value creation around food surplus

As part of our Circularity - 3 Days to Rethink, Reuse, Recycle initiative and the Joint Year of Sustainability France-Singapore (JYOS),join us for our upcoming event on the food surplus challenge in Singapore.

In an era where sustainability becomes part of our societal paradigm, the food industry faces the dual challenge of reducing waste and maintaining profitability. 

Join our speakers Qi Ni Lee - Cluster Lead, Corporate Responsibility and D&I at Sodexo, a leading food services provider, Travin Singh - Co-Founder & CEO at LESS & CO, an innovative Singaporean startup crafting beverages from upcycling food leftover and Servane Thomas - AMEA Transformation Director at a multinational Snack Food Company.

They will discuss about the state of food waste in Singapore and opportunities to reduce it and to generate B2B and/or B2C value. Shift in consumer behaviour and evolution of enterprise responsibility framework will also be addressed.


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