Page 13 - Shaping A Sustainable Future

51 F & B Pte Ltd

Introduction Objectives

Our SME partner for this project, 51 F & B Pte Ltd, is Environmental issues such as global warming, water
a traditional coffee shop located at 51 Guillemard pollution and air pollution affect every human,
Road. 51 F & B Pte Ltd sells Western, Malay, Indian animal and nation on this planet. In this project, we
and Chinese cuisine. It is a non-air-conditioned shop, collaborated with the SME to identify ways to overcome
which uses ceiling fans for ventilation. The stallholders the environmental challenges while providing a value-
use gas for cooking, wash the dishes and other utensils added solution to improve their business operations.
with detergent and potable water. There are around a Subsequently, with SME support, we developed and
thousand coffee shops in Singapore. Figure 1 shows the applied the eco-solution for its implementation.
picture of the coffee shop and its main stakeholder, Mr
Peter Ng.
Environmental Aspects

Based on the environmental review performed for the
coffee shop, we identified two critical environmental
aspects:

1. A large amount of water was being used to clean the
dirty utensils and dishes. Cleaning of these utensils and
Figure 1: Main stakeholder of the coffee shop dishes uses several pails of water.

Environmental Review 2. The amount of dishwashing detergent used for
cleaning the dirty utensils and dishes was not measured.
The Environmental Sustainability team was attached An inconsistent and unmeasured amount of dishwashing
to the coffee shop for a 3-week duration to identify detergent was used to soak the utensils and dishes in
environmental issues and implement the eco-solution. the pail of water.
Before performing the environmental audit, our team
established a detailed checklist to systematically After analysing the data, it was found that these two
and effectively identify the environmental issues. environmental aspects posed a significant impact on
We investigated various environmental aspects of the environment. However, they could be rectified by
the business during the review, especially on water modifying the washing process for dirty utensils and
consumption, chemicals and electricity usage, dishes.
material consumption, inventory system, and waste
management. Refer to Annex A for the review checklist
for the coffee shop.

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