Mr Damian Chan, Chief Executive Officer, Singapore Food Agency
Ms Jeannie Lim, Assistant Managing Director, EnterpriseSG
Mr Faizal Othman, Deputy Director, MUIS
Mr Thoman Pek, Chairman, SCCCI
Ms Yeo Wan Ling, Assistant Secretary-General and Director, USME
Mr Shamsul Kumar, Grass root advisor
Ladies and gentlemen,
Introduction
1. Good evening. Thank you for inviting me to ACAP’s annual networking event. This Friendship Night gives us a valuable chance to connect, share insights, and strengthen networks within the catering industry.
Annual Networking Event for the Catering Industry
2. I commend ACAPS’ efforts in fostering closer relationships and keeping members of the catering industry informed on the latest initiatives, policies and trends. Beyond this annual event, ACAPS regularly offers members opportunities to remain relevant and competitive. For instance, ACAPS hosts “Kopi Talks”, which is a series of regular fireside chats with industry leaders. Recent “Kopi Talks” topics include Digitalisation and AI, and Sustainability’s role in productivity and food waste management.
3. ACAPS also works closely with government agencies, providing valuable industry feedback and sharing programmes that benefit its members.
Farm-to-Table Recognition Programme by Singapore Food Agency
4. One example is The Farm to Table (FTT) Recognition Programme launched last year by the Singapore Food Agency (SFA) in partnership with ACAPS, the Restaurant Association of Singapore (RAS) and the Singapore Hotel Association (SHA). The FTT programme aims to increase the use of local produce by recognising businesses in the Hotel, Restaurant, Catering (HoReCa) sector that prioritise local sourcing. This makes it easier for consumers to identify and support these establishments when dining out. By encouraging more sustainable practices, the FTT programme helps the industry reduce its food miles, and contributes to Singapore’s vision for a resilient food future.
5. Tonight’s menu features local produce, thoughtfully incorporated by our caterers. I hope you enjoy these dishes made with offerings from our local farms.
6. Tonight, we will be presenting awards to businesses that recently joined the FTT programme. The FTT logo recognises HoReCa businesses that source at least 15 per cent of their ingredients from local farms, whether it’s eggs, leafy vegetables, fish, mushrooms or other produce. My heartiest congratulations to all award recipients. I encourage everyone here to support our local farms by including their produce in your menus.
Government Support
7. While we maintain a positive outlook for the future, the catering industry, like many others, faces challenges such as rising costs of food and resources. The Government is committed to working with Trade Associations and Chambers (TACs) like ACAPS to support catering businesses.
8. For example, EnterpriseSG developed the Energy Efficiency Grant (EEG) programme which co-funds businesses in adopting energy-efficient equipment. The programme helps businesses improve energy efficiency and manage rising costs. Springleaf Prata Place, for example, has managed to reduce utility bills by up to 15% at some outlets by switching from gas to induction hobs.
9. Beyond utility costs, businesses can manage manpower costs by outsourcing labour-intensive ingredient preparation. FoodTalks Caterer & Manufacturer, for example, has saved 0.5 headcount per month by purchasing pre-cut vegetables. To support such efforts, EnterpriseSG recently launched the “FoodX programme”, and appointed Singapore Productivity Centre as the programme partner to connect businesses with suppliers offering pre-processed ingredients. This will help ease manpower pressures on kitchen operations.
Conclusion
10. In closing, the future of the catering industry lies in our ability to innovate, collaborate, and commit to sustainable practices. By focusing on these key areas, I am confident that we can drive our industry toward greater success and sustainability.
11. I wish everyone a very good evening ahead. Thank you.