To reduce waste, Sats, a major player in the food industry and Changi Airport's main airline caterer, has invested in new technology to extend the shelf life of cooked food, which, as a result, helps to cut wastage.
This can be done with no adverse impact on food safety, nutrition or taste, Sats stressed, adding that shelf life is extended with pasteurisation and sterilisation. Sats showcased the new technology on Monday at the launch of its extended kitchen facility at Changi North, which is part of a $25 million investment.
"Take chicken rice for example. If the cooked rice, chicken meat and sauce are in separate packets and sterilised, the food stays safe for consumption even after several years." Globally, airline passengers generated 5.2 million tonnes of waste in 2016, based on the latest industry estimate available.Singapore Airline's budget arm, Scoot, is the first carrier to adopt the new technology and will feature some of the meals from June.Its spokesman told ST:"However, we are open to exploring potential opportunities in future."
The firm is also harnessing technology to simulate production lines so that resource and manpower planning can be optimised.
Nothing I love more than two year old food. Nothing.
I’m not sure how comfortable I am being fed food that was made 2 years ago.
What is so great about keeping food for so long
So the solution to less food waste is more consumption of food that are not fresh? I thought they should put in place better demand forecasting or donate left over to needy rather than make food last longer
Dont keep give to staff who is 55 above cannot get CPF
Not a fresh food
Combat rations!
The export of death is growing The modernized form of palm oil napalm is a chemical weapon of mass destruction.
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Similar News:다른 뉴스 소스에서 수집한 이와 유사한 뉴스 기사를 읽을 수도 있습니다.
Ready-to-eat meals that can be kept for 6-24 months part of S$25m investment by SATS to produce more, cut wasteReady-to-eat meals that can be kept for 6-24 mths part of S$25m investment by SATS to produce more, cut waste
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