By Cath Isabedra 

In today’s culinary landscape, sustainability has become a vital necessity driven by increasing consumer awareness. The World Economic Forum reports that 65 percent of global consumers aim to make responsible food choices. Diners are now more informed and conscious about their health and the environmental impact of their consumption. This shift in consumer mindset has propelled the culinary industry towards adopting more sustainable practices.  

Chief Culinary Officer of Constellar, Chef Richmond Lim, underscores this evolution: 

“Sustainability and minimising food waste are important considerations for today’s culinary landscape.”  

At Singapore EXPO, sustainability is deeply integrated into their operations, reflecting a thorough reevaluation of how food is sourced, prepared, and served. 

This dedication to sustainability reflects a broader strategy to ensure every dish served is as eco-friendly as possible. Guests enjoy meals that are not only delicious but also environmentally responsible. This comprehensive approach embodies a deep-seated commitment to responsible dining practices, setting a new standard in the industry. 

Farm-to-table: A sustainable approach 

The farm-to-table approach at Singapore EXPO is more than just a culinary trend but a cornerstone of their sustainability strategy. This concept aligns seamlessly with Singapore’s “30 by 30” goal, which aims to produce 30 percent of the nation’s nutritional needs locally by 2030. Chef Lim elaborates, “We know that shortening the supply chain is an effective way to improve sustainability.” Adding on-site herb gardens and urban farming into their operations ensures that the ingredients used in their dishes are fresh, seasonal, and sustainably sourced. 

This approach enhances the quality and flavour of the food, supports local agriculture, and promotes food security. This practice benefits the environment and ensures guests enjoy the freshest possible ingredients. 

Eco-friendly practices and waste management 

Effective waste management is a critical component of Singapore EXPO’s sustainability efforts. Chef Lim explains, “We have implemented food digesters within our venue to turn food waste into grey water that is safe to discharge into the public sewage system.” This technology significantly reduces the amount of waste sent to landfills, minimises pest problems, and ensures that waste disposal is as eco-friendly as possible. 

Implementing food digesters is part of a broader strategy to handle waste responsibly. This process reduces the need for additional transportation of waste byproducts, further decreasing the venue’s carbon footprint. Singapore EXPO demonstrates a comprehensive commitment to sustainability, ensuring that their operations adhere to environmentally friendly principles. 

Culinary innovation and sustainability 

Innovation and sustainability are intertwined at Singapore EXPO, where culinary creativity meets environmental responsibility.  

Chef Lim believes that “chefs are both scientists and artists,” driving the creation of unique, customisable menus that delight the palate and honour the environment. He adds, “True mastery lies in pushing the boundaries to go beyond following trends to anticipate what will truly resonate with our guests…For Singaporeans, the familiarity of local dishes at international events creates a sense of pride. Modern interpretations of our local classics also add an element of surprise and delight, adding to the unique event experience. For me, this might involve introducing unexpected flavour combinations or incorporating gourmet ingredients.” 

This innovative spirit is evident in dishes like chicken rice sushi balls and chilli crab sliders, which blend traditional Singaporean flavours with modern culinary techniques and showcase a commitment to heritage and sustainability. 

“As a chef, I am very mindful of the carbon footprint generated through cooking. I aim to provide a sustainable farm-to-table experience for diners, from the partners we source fish and poultry from to the final garnish that goes on each dish.” 

Elevating the dining experience 

Singapore EXPO is distinguished by the versatility, scalability, and customisability of its F&B offerings. The culinary services are tailored to suit each event’s specific needs and preferences. 

Their focus on sustainability completes this holistic approach to F&B. Committed to minimising their environmental footprint while delivering an unforgettable dining experience, Singapore EXPO sources top-quality, sustainably sourced ingredients and implements eco-friendly packaging and waste management practices. 

Chef Lim notes, “Whether it’s a large-scale conference, an intimate meeting, or a VIP gala dinner, we have the capabilities to tailor our culinary offerings to suit the specific needs and preferences of each event. “ 

Kinetic Kitchen’s priority is dish accuracy and consistency, leveraging ‘numeric cooking’ to ensure high standards across all events. 

K2 Chef’s Table offers a contemporary three or four-course fine dining experience, perfect for special occasions or VIP events. Guests enjoy privacy in an intimate setting, indulging in meticulously crafted and bespoke dishes like the “Symphony of Seafood Tartare” and “Pandan Gula Melaka Panna Cotta,” featuring freshly harvested herbs from their garden. 

Their dedication to culinary innovation ensures event attendees experience the best of Singapore’s vibrant food culture. From gourmet hawker fare at MarketPlace @ EXPO to bespoke bentos curated by their award-winning culinary team, guests can expect nothing less than culinary excellence at Singapore EXPO. 

The future of culinary excellence: A holistic approach to sustainability 

Singapore EXPO’s commitment to sustainability extends beyond the kitchen, encompassing every aspect of their operations. The venue has taken significant steps to reduce single-use plastics and adopt eco-friendly packaging for all their food and beverage services. Chef Lim emphasises, “Our panel of caterers prioritises locally sourced ingredients to minimise transport emissions wherever possible, aligning with our commitment to sustainability.”  

Singapore EXPO is the largest sustainable MICE venue in the country and is at the forefront of integrating sustainability into event planning. Chef Lim remarks, “From our conversations with event organisers, we are seeing an increasing focus on sustainable venues.” This growing demand for eco-friendly event spaces drives Singapore EXPO to innovate and improve its sustainable practices. 

Chef Lim envisions a future where sustainable culinary excellence is the norm rather than the exception. His vision for Singapore EXPO is to continue pioneering innovative practices that combine exceptional dining experiences with a solid commitment to the environment. “Our guests can enjoy delicious, thoughtfully prepared meals that are also kind to the planet,” Chef Lim concludes. 

Through their unwavering dedication to sustainability and culinary innovation, Singapore EXPO is not just a venue but a model of responsible and progressive dining. Under Chef Lim’s leadership, the venue’s comprehensive approach to sustainability is reshaping the culinary industry, proving that excellence in dining and environmental stewardship can go hand in hand. This vision of the future is guiding Singapore EXPO towards becoming a global leader in sustainable culinary practices, setting a new standard for the industry. 

This story first came out in our “Seeds of Change: The Urban Farming Phenomenon in Asia and Beyond” issue.

Chef Richmond Lim, Chief Culinary Officer at Singapore EXPO since 2017, has over four decades of experience in the culinary industry, including 12 years in a 5-star hotel and 29 years in various convention centres. With a passion for food science and technology, Chef Lim established the venue’s Kinetic Kitchen, emphasising the integration of cutting-edge technology and sustainable practices. His holistic approach to the culinary arts encompasses working with equipment suppliers and engaging with farmers, reflecting his belief that being a chef involves a deep understanding of technology, science, and operations.