01/04/2026
Edible food once deemed as excess could still serve a purpose, be upcycled and served again. This is how Singapore reinvents food 🍃
Here we have another feature of Qi Herng Kong, Co-founder of resavour, on CNA Insider!
Alongside with his co-founders and also NOC alumni, Lim Jia Wei and Varden Toh, this idea first came about from them brewing their own beer and realising how much spent grains were generated while still having immense nutrients in these by-products.
💡Solution?
Mill these grains into powder and they become a versatile ingredient especially in baking, containing far more fibre and protein than your regular flour!
🌎 What does this mean for us, for our Earth? ➡️ Fewer emissions from disposal.
In 2025 alone, they have upcycled over 1.2 tonnes of food waste, which is about 1.5 tonnes of carbon dioxide averted!
📸: https://www.youtube.com/watch?v=tD_XmbwoMnU
🍪 Time to sustainably stock up your pantry here: https://resavour.com