Eco food courts

Eco food courts

6 August, 2011
Green grub in Singapore
Better packaging part of new program for lower-waste food outlets

Two food courts, one in the National University of Singapore and the other in City Square Mall, respectively, were the first ever to “go green” back in January 2011.

For takeaway meals, cartons and cutlery made from sustainable materials have replaced Styrofoam and plastic disposable packaging. This change, among others, contributes to identifying these two venues as “eco food courts”, according to the Singapore Environment Council. The two food courts named will also reduce their water and energy consumption, have a vegetarian food stall set up and recycle their waste.

Singapore is trying to reduce all of the waste that they produce and cut back on food wastage. In 2009, a mere 13 percent of food waste here was recycled. The island state hopes to push the overall recycling rate, from 57 percent in 2009, up to 60 percent in 2012, and then 65 percent in 2020.

Here’s hoping that these food courts won’t be the only ones to go green, that awareness is raised by these methods and that Singapore can continue this trend to becoming more sustainable in its waste and dining matters.

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By: Ecozine Staff


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