Zero-Waste Kitchen: A Recipe for Sustainability
Project Categories
Care Process & Redesign
Environmental Sustainability
Platform
Singapore Healthcare Management Congress
Cluster
SingHealth
11 February 2026
To implement zero-waste strategies in KKH Kitchen to reduce food and non-food wastage through targeted interventions that. The outcome of this project demonstrates that sustainability in a hospital kitchen is not only achievable but scalable and impactful.
Year Submitted: 2025
Published Date: 11 February 2026
Tags: Environmental Sustainability, Care Process ＆ Redesign, CO2 Waste, Quality Improvement, Resource Allocation, Operational Management
About this Content
Aims
To implement zero-waste strategies in KKH Kitchen to reduce food and non-food wastage through targeted interventions that promote sustainable practices, optimizing resource usage and minimizing environmental impact, while maintaining kitchen operational efficiency and food safety standards.
Background
KK Womens and Childrens Hospital (KKH) kitchen prepares and serves approximately 65,000 meals per month to patients, caregivers, and staff. Hospital kitchens often generate significant volumes of waste: food waste from preparation, plate waste, overproduction, expired ingredients, and non-food waste such as single-use disposables and packaging materials. This waste leads to unnecessary costs and undermines environmental sustainability by depleting resources, increasing emissions, and polluting ecosystems. Food waste in landfills decomposes and emits methane gas, which is more potent than carbon dioxide in causing global warming.
Methods
KKH Food Services team, together with the outsourced kitchen operator, Sodexo, conducted a sustainability assessment of the hospital kitchen in February 2024 to establish a baseline of carbon emissions associated with its operations. This exercise aimed to identify the root causes of emission sources to implement targeted and practical solutions supporting the hospitals commitment to environmental sustainability.
Results
An avoidance of 15,696 kg in the use of disposables per year, resulting in 48,696 carbon emissions avoided. A reduction of 73% in food trim waste volume, resulting in an average of 9,700 carbon emissions avoided every month. 79% of the total food waste generated in the kitchen was successfully diverted from landfill, processed either through the onsite food digester or the vermicomposting system. Monthly average of 392 kg of used cooking oil converted into biofuel.
Conclusion
The outcome of this project demonstrates that sustainability in a hospital kitchen is not only achievable but scalable and impactful. Even in a fast-paced environment like a hospital kitchen, practical initiatives and interventions can yield measurable environmental benefits.
Lessons Learnt
The project demonstrates that sustainability in a hospital kitchen is not only achievable but scalable and impactful. Even in a fast-paced environment like a hospital kitchen, practical initiatives and interventions can yield measurable environmental benefits.
Keywords
sustainability, zero-waste, food waste, recycling, carbon emissions
Innovators' Details
Innovators' Details
Healthcare Cluster(s) | SingHealth |
Organization(s) Involved | KK Women's and Children's Hospital |
Platform(s) | Singapore Healthcare Management Congress |
Healthcare Professional Group(s) | Healthcare Administration |
Applicable Specialty or Discipline | Nutrition ＆ Dietetics |
Project Lead(s) | Sally Oh |
Project Member(s) | Lee Worn Jiun |
Connect with this contributor!
Sally Oh - singaporehealthcaremanagement@singhealth.com.sg (opens in new tab)
Project Attachment
1110_KKH_SHM_2025_Zero_Waste_Kitchen_A_Recipe_for_Sustainability.pdf (opens in new tab)