Hello,

When Singapore went into lockdown in 2020 due to the Covid-19 pandemic, Tim Meijers, the chef-founder of Tim’s Fine Catering, found himself stuck at home and thinking about how to make his bespoke catering company better for the planet. “I took a step back and assessed my catering business, its direction, and how I could be more sustainable,” he tells us. From using eco‑friendly reusable porcelain plateware, stainless steel cutlery and linen napkins instead of disposables, he also started sourcing locally-grown ingredients and produce to discourage forced agriculture and reduce carbon footprint, and began meticulously planning ingredient orders to minimise wastage.

Meijers is not alone in his goal of stepping up his sustainability efforts over the past few years. As the word “sustainability” streamed into diners’ consciousness, many chefs and F&B business owners adopted similar approaches in a bid to be greener. But as these methods become more commonplace, what else are the chefs doing differently to move the sustainability conversation forward?

Dudi Aureus
Senior Dining Editor, Singapore

The Tokyo outpost of Sergio Herman’s one-starred casual fine dining restaurant, nestled off the lobby of the Hotel Toranomon Hills, showcases both the chef’s fine-dining chops and his love of Japanese ingredients