Every dish is a decision about the planet, whether we taste it or not. Livestock alone accounts for nearly 15% of global greenhouse gas emissions, and we’ve cleared a third of the world’s forests just to feed ourselves. We don’t say this to alarm you. We say it because somewhere between the soil and the plate, that decision became invisible. We’re here to make it visible. 

Food carries memory and flavour, but memory isn’t the same as habit. Some of what we eat, we inherited. Some of it, we’ve come to assume; that meat is the centre of the plate. That convenience outweighs origin. We design experiences that hold onto what a dish means—where it’s from, who made it, what it’s replacing—while also asking why we eat the way we do, and what it might look like to eat differently.  

Singapore throws away over 750,000 tonnes of food a year. Less than a fifth makes it back into use, and our only landfill in Semakau runs out of room by 2035. We see it as part of our responsibility, not to overlook the ingredients sitting in the bin, waiting to be designed with.