Strict regulations – National Environment agency (NEA), along with government authorities or regulatory boards within the F&B industry itself, imposes stringent quality, safety and hygiene standards for the F&B outlets operating in Singapore. F&B operators, including manufacturers and product handlers, need to ensure that they comply with various environmental legislation, factory audits, etc.

Population and society – As Singapore’s population ages and becomes more health conscious, F&B operators must keep up with new and changing consumption patterns by, for example, incorporating healthier options (low sodium, low fat, low sugar, high fibre), and also providing nutritional information and recommendation. A progressively more diverse, well-travelled population also puts pressure on F&B operators to innovate, for example, by experimenting with haute, fusion or even hybridised cuisines, in order to satisfy more discerning palettes.

Environment-friendliness and sustainability – Under the current climate of conservation, many businesses have been taken to task to support green initiatives, and the F&B industry certainly has been readying itself to contribute where it can. Started by WWF-Singapore, PACT (Plastic ACTion), a voluntary business initiative to eliminate plastic pollution, has successfully convinced many players to stop providing plastic straws. Also, WWF and Zero Waste SG will continue to work with the F&B industry to reduce unnecessary plastics and single-use items. The recent boycott of non-sustainable palm oil, production of which has had a huge detrimental effect on the environment and air quality in the region, by big names in the industry is also an acknowledgement of corporate social responsibility.