Page 7 - CWA COVID-19 Coverage Restaurant Edition Part 1

We believe the hashtag #savefnbsg has the function COVID-19 + RESTAURANT
of creating awareness in the community through the
social media. We think this movement is bringing Stay strong! The storm
motivation and hope to struggling F&B operators.

The F&B industry was tasked to become more will not last forever
sustainable and eco-friendly in their menus
before the virus. Now, is this challenge becoming
more difficult with the use of packaging and and what we are going
utensils for takeaway? Does sustainability take a
backseat with this pandemic and is it justifiable? through can only make

We think that restaurants are more careful when
sourcing produce, due to the disruption in the us stronger!
international shipments, especially in Singapore.
Therefore, more chefs are making use of all
products as best as they can to reduce wastage.
Packaging-wise, at the current time, sustainability
does take a bit of a backseat also because supply of
eco-friendly packaging is limited, given the amount
of companies that have resorted to delivery.

However, there are some customers who are doing
their part in bringing their own recyclable takeaway
boxes. Some companies are being innovative
by creating eco-friendly packaging as well.

SCAN HERE TO ORDER
At Gattopardo, we have always prided ourselves FROM GATTOPARDO
for using sustainable produce and we will
always do our best to continue in this direction.

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