Jun 7, 2021

Foodtech company TiffinLabs S$1m donation to cloud kitchens

Helen Adams
2 min
Tiffinlabs, a foodtech company based in Singapore, has offered neighbouring restaurants and bars a S$1m donation to help boost business in the pandemic

Singaporean food tech company TiffinLabs has launched a S$1m restaurant relief fund in support of local restaurants and bringing them into the digital restaurant fold.

TiffinLabs includes a trendsetting culinary team and food trend analytics engine, whose mission is to ‘disrupt the food delivery ecosystem by bringing new in-home dining experiences to consumers’ and create new opportunities for traditional restaurateurs. 


TiffinLabs donation will encourage cloud kitchens

The foodtech company was founded by industry veterans from the hospitality, food delivery, technology and real estate sectors. Bored with the quick turnaround of printed menus, the waste and now the added importance of sanitation, the digital restaurant has taken off, where customers download or view digital menus on their devices, instead of from a sheet. This modern move is cost-effective, easy to update, clean and visually appealing.

TiffinLabs’ S$1m donation will go towards helping restaurants and bars become cloud kitchens, at no upfront cost.

"With unpredictable dining regulations and enforced limits on restaurant capacity and entertainment in Singapore, we recognise that the past year has been extremely difficult for our local F&B community,” said Phuminant Tantiprasongchai, co-founder of TiffinLabs. “In a spirit of solidarity, we’re proud to launch TiffinLabs’ inaugural restaurant relief fund, to help our hard-hit industry adapt to a time of increased deliveries and self pick-ups."


TiffinLabs supports Singapore’s hospital workers

In addition to this, TiffinLabs partnered with Singapore General Hospital to provide 5,000 hot meals to healthcare workers leading the fight against the COVID-19 pandemic over a period of four weeks.

For the essential workers, TiffinLabs developed a special Mee Goreng dish by TiffinLabs Chef Marcus Quek.

“Mee Goreng is one of Singapore’s best known and loved dishes, and it was a privilege for me to try to create the best tasting Mee Goreng recipe for our frontline workers at Singapore General Hospital. We are all so grateful for their hard work and for putting themselves at risk every day. I must admit I am very anxious to see if the staff like it,” said Chef Marcus Quek.

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Jun 11, 2021

SokoFresh's cold storage units will stop food waste in Kenya

Helen Adams
2 min
Many smallholder farmers in Kenya lack access to cold storage facilities. The new pay-as-you-go storage units from SokoFresh will decrease food waste

A foodtech company in Kenya is using solar energy to help smallholder farmers keep harvested produce cool to prevent food waste.

SokoFresh is a member of The Circulars Accelerator, an initiative to help entrepreneurs scale innovations that will help the world move towards a circular economy – in which waste is eliminated and resources are used again and again.


New cold storage units to prevent food waste

Small-volume farmers who grow avocados, mangos and French beans in Kenya, are helping to test the model from SokoFresh, which manages mobile cold storage units, that run on 100% solar energy.

By paying a small amount (1 Kenyan shilling) per kilogram on a pay-as-you-go basis, farmers or produce buyers can affordably access cold storage, when they need it.

SokoFresh plans for 400 cold storage units, in five years, to boost income for 35,000 farmers.


Cold storage units will support Kenya’s farmers 

About 90% of Kenya’s agricultural produce comes from smallholders, who don’t have the kind of cold storage solutions available to large-scale producers. This means lots of produce perishes in outside temperatures after being harvested.

“More than 30% of all food produced in the world for human consumption gets lost or wasted”, said a representative from SokoFresh says. “Food loss in Africa occurs almost entirely in the production and distribution stages.”

Farmers using the model can earn up to 50% more on their harvest, while buyers receive more and better quality produce.

The cost of logistics is also reduced, because trucks are picking up full loads that have been stored in the cold storage units by multiple farmers.

Enviu, the Netherlands-based impact venture organization behind SokoFresh, hopes to have a network of 400 cold storage units in the next five years. This would help 35,000 farmers, creating 3,000 new jobs in rural areas and reducing greenhouse gas emissions.


Sokofresh supports UN Sustainable Goal 12

Around 14% of food is lost after harvest on farms and at the transport, storage, processing and wholesale stages, according to the Food and Agriculture Organization of the United Nations. This food has a value of more than $400b a year.

UN Secretary-General António Guterres last year described food loss and waste as an “ethical outrage.”

“In a world with enough food to feed all people, everywhere, 690 million people continue to go hungry and three billion cannot afford a healthy diet,” he said.

By 2030, UN member states have pledged to halve food waste and reduce food loss as part of Sustainable Development Goal 12.

SokoFresh is a part of the solution to food security and ending food waste.


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