Using pre-cut ingredients, reusing excess food, and forecasting demand using technology; these are some of the ways food and beverage (F&B) companies are reducing food waste, as suggested in a new sustainability playbook by Enterprise Singapore (EnterpriseSG).

Developed in consultation with the food and drink industry and solution providers, the guidance offers insight into three areas: food waste, packaging waste and greenhouse gas emissions.

EnterpriseSG said these areas were determined based on their environmental and commercial impact, and food waste was the most pressing sustainability issue in the sector.