I chatted with Minister Grace Fu about the recently-launched Singapore Green Plan 2030, which sets the country’s sustainability development targets and action plans over the next 10 years.

WWF-Singapore hosted a webinar last week which I was a part of together with shark expert Naomi Clark-Shen and Aqeela from WWF-Singapore!

adidas is aiming to eliminate the use of virgin polyester in all their products across the business by 2024. As part of the move, they’re launching the Stan Smith, Forever collection in Singapore, and I feel honoured to be part of it.⁣

I joined BYO Singapore, a movement by Zero Waste SG, for the launch of their campaign, Bring Your Own Container (BYOC). The campaign works together with hawker centres and the community to work towards reducing the excessive use of our disposables.

Don’t let your Christmas party leftovers go to waste! Here are some ideas on what you can make with them.

Just filmed another episode with the Ministry of Sustainability and Environment on a documentary about food security and supporting local produce.

It was an honour to host this year’s UN Global Compact Network Singapore (GCNS) Virtual Summit 2020 Youth Track. The Youth Track is for individuals who have a passion for sustainability, but may not know where to start or what role they can play, and it is free for all aged 18-25. Themed ‘Decade for Decisive Action: Taste the Change’, the Youth Track focused on food security, one of the pressing issues of our time.

I joined Joanna (Weird and Wild Edibles) on CDL’s Virtual Singapore Sustainability Academy (VSSA) to share more on gardening at home.

It was an honour sharing the stage with Hai Lin from Zero Waste Singapore and Nicholas from TreeDots as we chat with Hossan Leong about food waste in Singapore!

I chat with Zero Waste SG about our relationship with food waste in Singapore. How did we get to where we are today (wasting an average of 52 plates of nasi lemak per household annually), and how we can be part of the solution. I also give a little sneak peak into some hacks I use in my kitchen to prolong the shelf-life of certain foods!

What do you do with potato skins? Ugly fruits? Or wilted spring onions? Let me show you how to turn them into magical dishes so your food lasts longer for you.

I’m thankful to have the chance to work with clients who are conscious about their environmental and social impact, and truly care about doing better. I’ve recently had the honour of working with HP to launch their Sustainable Impact Report.

Being sustainable and environmentally-friendly isn’t just limited to takeaways and plastic storage, it’s also in your homes. [Here’s how you can] keep up a sustainable lifestyle and make full use of the produce you have in your kitchens.

Sustainability is a huge passion of mine, and it was incredibly interesting learning about the different initiatives Grand Hyatt Singapore has put in place to reduce their impact on the environment.

A video series as part of the NEA’s Clean and Green Singapore campaign to highlight ways we can reduce food waste while eating out, shopping for groceries, or cooking at home.