84 | forbes india August 4, 2017Cross Border
Nichol Ng 39
Nicholas Ng 37
MANAGING DIRECTORS, FOODXERVICES
Coming from a family business that has
been distributing food to restaurants,
hotels and supermarkets in Singapore for
more than 80 years, the sister and brother
have been frontline observers of foodwastage. “We’ve seen it at the receiving
gates, where vegetables and fruits are
being sifted out according to their sizes.
The sizes that are too big or too small are
rejected,” says Nichol, who estimates that
785,500 tonnes of food is wasted every
day in Singapore. “There are hungry
people in Singapore; it’s just that it’s atopic that nobody talks about. Putting
the two together, hungry people
and excess food—can we do
something about it?”
In 2012, Nichol and Nicholas
tapped their personal funds and, using
warehouse space from their business,
started the Food Bank. It’s a non-food for the table, not the trash
singapore
munShi ahmed For ForBeS