Page 45 - Towards A Sustainable Future , Phase 3 2025, E-Book_Neat

Deli In The Park (DITP) Group

Introduction
Deli In The Park (DITP), nestled within the lush greenery of Additionally, the reliance on plastic straws contributes to the
Canopy HortPark, has distinguished itself as a pioneer of problem of single-use plastic waste. In the BOH, food waste
sustainable dining in Singapore. Since its inception in 2007, management, air conditioning losses, and the use of water-
DITP has not only offered a serene dining experience but also intensive fixtures were identified as key issues, alongside a
championed the integration of eco-friendly practices, notably significant reliance on gas-powered stoves for cooking.
by introducing Singapore's first restaurant with a green
roof. This initiative is a testament to DITP's commitment to These observations underscore the imperative for DITP to
environmental stewardship and aligns with the ambitious adopt more sustainable practices. Recommendations include
Singapore Green Plan 2030, which seeks to propel the nation transitioning to LED lighting, utilising paper straws, applying
towards sustainable development. solar films to reduce cooling demands, employing food
decomposers for organic waste, and replacing gas stoves
In collaboration with the National Youth Achievement Award with more efficient induction cooktops. By embracing these
(NYAA)-HSBC-ITE Sustainability Project, DITP has embarked eco-friendly solutions, DITP can significantly enhance its
on a journey to reduce its environmental footprint further. environmental footprint, leading to operational cost savings
This partnership leverages the enthusiasm and innovation of while contributing positively to the objectives of the SG Green
students and staff to implement sustainable practices within Plan.
the restaurant's operations. The initiative aims to foster a
culture of eco-consciousness, resonating with the SG Green Objectives
Plan's objectives such as reducing greenhouse gas emissions, DITP's sustainability objectives are ambitiously aimed at
conserving energy, and minimising waste. This report delves reducing energy consumption, minimising waste, and fostering
into the sustainability efforts at DITP, identifying areas for eco-friendly practices across its operations. Key targets
improvement and outlining effective solutions based on include reducing air conditioning use by optimising insulation
comprehensive site observations and relevant initiatives. The and installing PVC strip curtains to minimise cool air loss.
goal is to establish DITP as a model of sustainable dining that Additionally, implementing LED lighting and improving waste
is perfectly in sync with the principles of the SG Green Plan management through composting can significantly reduce
and the NYAA-HSBC-ITE project. energy and waste. Specific goals include a 20% reduction in
electricity consumption, a 15% decrease in water and gas
Environmental Review usage, and a 30% reduction in plastic waste over two years.
Operating within the environmentally sensitive confines
of Canopy HortPark, DITP bears a significant responsibility These objectives are not only in line with DITP's commitment
towards ecological preservation. Observations from to environmental stewardship but also support the broader
extensive site visits on 2nd & 17th May 2024 have identified aims of the SG Green Plan. By striving to meet these goals,
several areas where energy and resource efficiencies can be DITP seeks to exemplify the principles of sustainable dining
improved, particularly in the Front of House (FOH) and Back of and contribute to Singapore's overarching sustainability
House (BOH) operations. The prevalent use of downlights and targets, setting a benchmark for responsible resource use and
expansive glass panels in FOH areas leads to excessive energy environmental conservation within the hospitality industry.
consumption and cooling inefficiencies.

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