Our Commitment To Sustainability
Food Waste Management
At Shiok Kitchen, we’re committed to reducing food waste through smart menu planning, portion control, and by repurposing off-cuts for staff meals. We work closely with food rescue partners like The Red Collective and Summit Rescues, donating safe, untouched food — with over 5,700 kg redistributed in 2024 alone. We also educate our staff, suppliers, and customers on sustainable food practices, and are actively exploring composting and food-to-energy solutions to further minimise waste. Together, we’re building a more sustainable catering experience.
Package Waste Management
We’re making conscious efforts to reduce our environmental impact by using biodegradable packaging wherever possible — in 2024, around 75% of our packaging was biodegradable, and we’re targeting 80% by 2025. Materials like cornware, food-grade paper, kraft bags, and compostable trays are now our default, unless otherwise requested. We also segregate and recycle used cooking oil, paper, e-waste, and metals through certified partners. While some plastics and warmers remain reusable, we’re working towards smarter packaging choices and better waste tracking to improve sustainability across our entire supply chain.
Greenhouse Gas Emissions
We’re committed to reducing our environmental impact across our operations. In FY2024, we reduced our overall carbon emissions by 1.7% and our energy use intensity by 3.8%. We’ve also begun using renewable energy certificates and upgraded to more energy-efficient kitchen equipment.
Our trucks and central kitchen are major energy users, and we’re working toward converting our delivery fleet to electric vehicles in the coming years. Water usage has been actively tracked, with posters and tools promoting water-saving behaviours across our kitchens.
We’re building capabilities in carbon accounting and will continue focusing on reducing emissions through efficiency and smarter practices — before relying on carbon offsets.
