Reducing wastage across our operations
Our food waste management systems help to reduce the volume of avoidable waste, unnecessary disposal and improve efficiencies, while we work on creating more sustainable cycles of renewal and regeneration. For example, SATS TFK is targeting to save JPY174 million annually by implementing an AI-enabled system to track food waste generated in kitchens.
We are also exploring and implementing initiatives to turn food and material waste into sources of energy such as using eco-digesters to convert food waste into refuse-derived fuel additives, recycled water, and fertiliser.
In our constant search for innovative solutions to achieve ‘closed-loop’ waste treatment, SATS initiated a proof-of-concept trial for an anaerobic digestion system at our catering facility in Singapore. It is able to convert waste to three different forms of energy: biogas, waste heat and digestate by-products.
Introducing innovative and sustainable packaging
Developing sustainable packaging requires the collaboration of stakeholders in our ecosystem, such as our customers, suppliers and partners. The SATS Global Innovation Centre also works with business units at SATS to develop sustainable and innovative food packaging solutions for our customers through the Open Innovation Platform.
We combine our culinary and technical expertise to collaborate on the design and creation of food packaging using natural materials that reduces the use of single-use plastics.
Our innovation goes beyond the packaging material, and we also look into the downstream disposal methods and treatment of these packaging waste, where we take a holistic approach to waste management.
Uphold food safety
Food safety is of utmost importance to SATS. We seek to support our customers’ health and well-being of communities through safe and quality food.
We manage our kitchens in accordance with stringent international guidelines and food safety regulations, including International Flight Services Association’s World Food Safety Guidelines, Singapore Food Regulations, SFA’s food safety standards, HACCP regulations and the ISO 22000 Food Safety Management System.
Our digitalised Critical Control Points, which are key food safety stages in food production, allow us to monitor deviations in real-time to uphold health and safety standards.
