The global challenge of food waste represents one of the most significant sustainability issues facing businesses today. While 1.3 billion tons of food is wasted globally each year, innovative partnerships are emerging to turn this challenge into a powerful community impact. For hospitality businesses, the path to a tangible solution often starts with a robust food waste certification.
Singapore's position as a regional hub for hospitality and food service innovation makes this partnership a potential model for expansion across Southeast Asia and beyond. As more establishments seek meaningful ways to contribute to circular economy principles, the integration of certification systems with established charity networks presents a scalable solution.
Today, The PLEDGE on Food Waste is partnering with Food from the Heart (FFTH) , Singapore's established food charity with over two decades of experience in food distribution, to create new pathways from waste to community impact.
Singapore's position as a regional hub for hospitality and food service innovation makes this partnership a potential model for expansion across Southeast Asia and beyond. As more establishments seek meaningful ways to contribute to circular economy principles, the integration of certification systems with established charity networks presents a scalable solution.
Today, The PLEDGE on Food Waste is partnering with Food from the Heart (FFTH) , Singapore's established food charity with over two decades of experience in food distribution, to create new pathways from waste to community impact.
Certification Meets Community Action
The PLEDGE on Food Waste has been empowering food service professionals with structured methodologies and tools. These resources help them achieve zero food waste to landfill. Through this new partnership with Food from the Heart, certified establishments now have a direct pathway to ensure their surplus food or non-perishables reach those who need it most. Food service providers can reduce their environmental footprint while vulnerable communities receive nutritious food support. This partnership brings Singapore closer to its national zero waste goals. It proves that a comprehensive approach can solve two major problems at once.
Addressing Food Waste in Hotels
Hospitality operations, particularly those in the hotel sector, face a unique and complex set of challenges when it comes to managing food waste. High-volume kitchens, diverse buffet offerings, and a continuous stream of room service orders all contribute to significant waste streams. Managing food waste in hotel operations is not just a logistical burden; it also represents a substantial financial loss. For instance, uneaten food from a single event can lead to hundreds of pounds of waste. This drives up disposal costs and damages sustainability efforts.
This new partnership is particularly beneficial for managing food waste in hotel settings. It provides a clear, reliable pathway to ensure that surplus food gets a second life. The PLEDGE’s framework helps identify where and why waste occurs. Food from the Heart then provides a seamless, established system for collecting and redistributing surplus. This comprehensive approach ensures that hotels can not only prevent waste but also manage the rest responsibly.
Food from the Heart
For over two decades, Food from the Heart (FFTH) has been Singapore's reliable partner in alleviating food insecurity. Founded in 2003 by Henry and Christine Laimer after they learned about bakeries discarding perfectly good unsold bread, FFTH has grown into a comprehensive food charity operation. In 2024, FFTH made a difference to the lives of nearly 64,000 people in Singapore. A testament to their proven logistics and deep community partnerships.
FFTH's work is organized across several key impact areas:
Bread Run programme: This programme collects unsold bread and pastries from bakeries, hotels, and restaurants daily. It distributes them through a network of 1,700 dedicated volunteers.
Community Food Pack programme : The organization provides monthly distributions of essential non-perishables, coomplemented with fresh produce, and bread to low-income families. This ensures consistent food security support for those who need it most.
Market Place programme : This programme focuses on rescuing packaging-damaged and near-expiry items from retailers. This is a perfect match for The PLEDGE-certified establishments looking to divert perfectly safe food from landfills.
How This Partnership Works for Food Service Providers
For hotels, restaurants, and other food service establishments pursuing or maintaining food waste certification, this partnership offers a clear path to action. It transforms good intentions into a tangible community impact
• Streamlined Surplus Management
Instead of complex waste disposal logistics, certified establishments can now channel eligible surplus food directly into FFTH's established distribution network.
• Enhanced Sustainability Reporting
Partnership activities contribute directly to Environmental, Social, and Governance (ESG) reporting requirements, demonstrating measurable community impact alongside waste reduction metrics.
• Professional Support Network
Access to FFTH's experienced team and volunteer network ensures reliable, consistent food collection and proper handling throughout the process.
Bridging the Gap
This partnership addresses a critical gap in the food service industry's sustainability journey. While many establishments recognize the importance of reducing food waste, the practical challenges of surplus food management often create barriers to meaningful action. They have the will, but lack a clear way.
By combining The PLEDGE's systematic approach to waste reduction with Food from the Heart's proven distribution infrastructure, food service providers now have a clear, audited pathway from waste reduction to community impact. The partnership also aligns with Singapore's broader Smart Nation initiatives and the country's commitment to becoming a zero-waste nation by 2030. It shows how private and non-profit sectors can work together to achieve national goals.
Ready to transform your food waste into community impact? Learn more about The PLEDGE certification process and discover how your establishment can contribute to Singapore's zero waste goals while supporting food security in local communities.
