Strategies to Balance Implementation and Benefits of Central Kitchen for Schools against Potential Food Wastage

26 Ms Elysa Chen asked the Minister for Education in view of the challenges faced by some schools in securing canteen stallholders, how will the Ministry ensure that having a central kitchen does not inadvertently increase food waste while improving food safety and nutritional quality.

Mr Desmond Lee: Under the Central Kitchen Meal Model, meals are pre-ordered and prepared at a central kitchen before delivery to schools. This demand-driven approach aligns meal production with actual demand, thereby reducing over-preparation and hence, food wastage.

The central kitchen model ensures food safety through standardised food preparation processes. Nutritional quality of meals is also assured through professionally developed menus aligned with the Health Promotion Board's Healthy Meals in Schools Programme guidelines.