The gastronomy scene’s biggest keyword to date? Sustainability.
While most of us get to relish in just about any dish we can imagine — we are, after all, one of the most food-obsessed countries in the world — there has been a growing need to recognise the damaging relationship between our food and climate change.
If you’re keen on learning more about food sustainability, you might want to check out #ARecipeForChange, the first-ever, month-long campaign by Temasek’s Ecosperity targetted at educating and engaging the general public on sustainability and the environmental impact of our food.
“All of us – even individuals – have a role to play in creating #ARecipeForChange. There has never been more choice of tasty, affordable meals that are good for us, good for our families and good for the planet. We can choose a better future one plateful at a time. It is time for a sustainable food revolution,” said Dr Steve Howard, Chief Sustainability Officer at Temasek.
The extensive program line-up, ongoing from now to 31 March, will feature exclusive sustainable dishes, specially curated and served up at over 30 F&B establishments across 100 outlets.
These dishes will be made with sustainable ingredients such as plant-based proteins, local produce or ingredients that would typically be relegated as food waste.
Diners can look forward to dishes like the Otah from the Southeast Asian bar, Laut. Here, the Otah is made with locally farmed sustainable barramundi from BluCurrent and grilled with Ah Hua Kelong squid offcuts, folded with local market mackerel and silver baits. On the side, diners can also pair the aromatic dish with pickles from regionally grown greens and calamansi husk vinegar from Laut’s waste programme.
Other dishes to try? The Goodburger Food Truck’s Black Tie Burger, stacked with Impossible patty, cheese, truffle aioli and locally produced rockets from VertiVegies.
If you’re one for some cooking inspo that’s not from your cookbooks, the campaign has rounded up a slew of live cooking demonstrations with names like chef Damian Piedrahita from Shangri-La Singapore, chef Addis Tan of 8ASH and Intercontinental Singapore’s own chef Eric Neo. During these sessions, participants will get to learn how to prepare that make use of plant-based meat alternatives, and “food waste” into dishes that don’t skimp on flavour.
Ecosperity has also teamed up with RedMart for this month-long campaign: users get to enjoy S$5 off a minimum spend of S$20 for items found on the #ARecipeForChange page on RedMart, which includes local produce and meat alternatives.
Find out more information about Ecosperity’s #ARecipeforChange campaign here.