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Innovation Call - Towards a Zero Waste Hotel

Background / Description

BACKGROUND

In June 2017, PPHG conducted a pilot study in which an estimated 4,500-5,000 kg of preand post-consumer food was being disposed of every day from their various premises. This was about 40% of their 3,000 tonnes of waste disposed of annually. Both PPHG staff & guests are not conscious of the volume of waste that they generate, nor are they aware of the cumulative impact that it has on the overall waste stream. The group currently relies on the waste collection service provider, to furnish information on waste disposal and does not have an effective means to monitor waste, track and analyse waste generated at source for further actions.

PPHG is interested to further the group’s waste management practices and has identified food waste management as a priority waste stream, which is also in line with NEA’s zero waste masterplan.

 

DESIRED OUTCOMES

With ongoing measures in place for the recycling of mixed cooked food waste, PPHG aims to focus on food waste avoidance, upcycling, reusing or repurposing before they are cooked. In order to help reduce food waste at the upstream stage, PPHG aims to implement solutions that are targeted at achieving the following:

  • Cost-effective management of food preparation leading to less waste, such as via avoidance, reduction, re-purposing and reuse in the preparation process before reaching the final means of recycling
  • Behavioural change of staff on the importance of avoidance and/or re-use/repurposing of food waste
  • Effective food inventory tracking and management, leading to greater efficiency in space usage for the storage of dry, chilled and frozen food, as well as to reduce the amount of food wasted due to spoilage.

Technical Specifications

TECHNICAL SPECIFICATIONS AND REQUIREMENTS

Solutions can include components of:

  • Monitoring and tracking of food preparation waste
  • Segregation of food preparation waste
  • Triggering behavioural or process changes to reduce food wastage
  • Food inventory tracking and management across different compounds

In all cases, solutions should:

  • Occupy very small footprint due to space constraint of the kitchen; or
  • Be able to be retrofitted onto existing equipment (e.g. bins)
  • Draw small amount of electricity compatible with normal wall plugs
  • Require minimal manual inputs from PPHG staff

Applicant should include information on any proof-of-concept (POC)/minimum viability product (MVP) that are non-sensitive and indicate estimated commercial price of solution and cost-benefit analysis of the solution in the proposal.

Besides addressing the above requirements, the proposed solution should also fulfil the following criteria:

  • Not be readily or commercially available in the market.
  • Wherever applicable, aim to:
    • Enhance safety of operations; and/or
    • Improve quality, consistency and service delivery; and/or
    • Achieve cost-effectiveness; and/or
    • Improve efficiency/productivity.

 

TECHNICAL BRIEFING

A technical briefing will be held to provide interested applicants with more information. The details for the briefing are as follows:

Date :

12 Nov 2019 (Tuesday)

Time:

12pm to 12.30pm

Location:

Singapore Expo Hall 5

SG Innovation Ecosystem Booth @ SFF X SWITCH

(Public access via free SFF X SWITCH Trade Visitor Pass)

 Please register your interest here by 11 November (Mon).

 

Online portal for more information on this call and for proposal submission will be released on 12 Nov 2019.

Preferred Business Model

  • R&D Collaboration

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