The Singapore Environment Council (SEC) has launched a new certification scheme to facilitate the adoption of environmentally sustainable practices among local food-court operators.

SEC's Executive Director, Howard Shaw, said food courts generate huge amounts of waste and consume massive amounts of energy and water every day.

The Eco-Foodcourt certification assesses the environmental management system in a foodcourt, from its environmental policies to water, energy and waste management.

One of the mandatory requirements is that takeaway orders must not be placed in styrofoam boxes.

Minister of State for the Environment and Water Resources, Dr Amy Khor, who was at the launch, gave certificates to Singapore's first two Eco-Foodcourts - The Deck at the National University of Singapore's (NUS) Faculty of Arts & Social Sciences, and the Kopitiam @ City Square Mall.

Examples of environmentally sustainable practices implemented at The Deck include organic food recycling, the recycling of cooking oil, and the use of eco-friendly and reusable boxes as well as the promotion of meat-free meals.

Kopitiam's Corporate Communications Manager, Ms Goh Wee Ling, said the tenants saw a bonus for being environmentally responsible.

They saw operating expenses fall when they managed the use of energy and water wisely.

It was reported last year that Singapore saw a 31 per cent increase in waste generated since 2000, with food waste as one of the top five waste types.

The SEC aims to give the Eco-Foodcourt certificate to 10% of the food courts in Singapore by the end of this year.

Going forward the SEC says it is working towards a certification for community clubs and retail establishments.

(Source: New eco-label for food-courts [Channel News Asia])