At Spoonful, we value our relationship with food more than anything and always treat our food with respect. When we first found out how much food wastage is happening in Singapore, we were very much disheartened. From then, we have set a mission and resolved to build a more collaborative, less wasteful and sustainable Singapore within a vision of food education models that work together to feed communities. Spoonful’s founder, Yasuko Kernin-Aoki guides her work with a simple message:
Respect the food and nutrition that is given to us by nature. If it is not spoilt in any way, don’t bin it. Re-use it.
Here at Spoonful, we are avid supporters of the 2030 Agenda for Sustainable Development and the 17 Sustainable Development Goals (SDGs) particularly Goal 2 on Zero Hunger, Goal 3 on Good Health & Wellbeing as well as Goal 12 on Responsible Consumption & Production.
Ever since our establishment, Spoonful has also been working with the NPO Food Bank Singapore in spreading the word and educating our culinary students about Food Waste in Singapore. We are also active partners with social enterprises like Ugly Food Pte Ltd setting out on the same mission to reduce food waste and encourage consumers to lead a more sustainable lifestyle.
Spoonful’s efforts include organizing volunteering sessions to the Food Bank Singapore, educating and promoting the awareness of Food Waste & Food Insecurity, leading healthy & sustainable lifestyles, and playing a part in our everyday classes, events, and life! We regularly encourage consumers to embrace ugly foods and make use of food scraps or leftover meals to re-create a brand new dish instead of ignoring or binning it.
Being a part of this worthy cause and giving back to our community to do our bid in building a more sustainable environment, has given us drive to excel and we hope to motivate our students and working partners in all that we do.