Sustainability Isn’t Dead, But It’s Struggling to Deliver

When a headline says “over half of CEOs deprioritise sustainability”, it’s easy to picture boardrooms quietly shelving ESG strategies in favour of short-term gains.

But the reality is more complex in Singapore, particularly in the F&B industry.

We have one of the strongest sustainability governance frameworks in Asia:

• The SGX mandates sustainability training for all listed company directors.
• As of January 1st, climate reporting using ISSB standards became compulsory for listed companies.
• Many companies now have dedicated sustainability committees or integrate ESG oversight into existing board structures.

And when we look at the foodservice industry, the situation looks even better. 

F&B: Leading at the Strategic Level

In F&B, there’s been clear leadership at the strategic level.

The F&B Sustainability Council brings together major players to share best practices.

Government initiatives, like the Sustainability Playbook for Food & Beverage Companies, were developed in collaboration with the industry.

Regulations such as the Resource Sustainability Act have driven significant capital investments in waste management and energy efficiency, all of which require board-level approval.

The Real Problem: Execution, Not Engagement

So why is there a perception that sustainability is slipping down the agenda?

It’s not a lack of will, it’s the weight of execution.

• Data headaches: 79% of leaders struggle to collect ESG data consistently.
• SME realities: 60% of SMEs say balancing sustainability with business growth is difficult.
• Capacity constraints: Only 4% of small- and mid-cap companies feel confident in meeting upcoming climate reporting deadlines.

In F&B, these challenges are magnified by complex supply chains, cost pressures, and the constant need to balance customer expectations with operational realities.

Closing the Implementation Gap

These are implementation gaps, not engagement gaps. The commitment is still there, it’s the translation from vision to everyday operations that’s proving tough.

If we want sustainability to thrive, the focus should be on:

• Building capacity through better training and stronger data systems.
• Aligning operational goals with long-term ESG objectives.
• Leveraging industry collaboration to share costs, expertise, and resources.

Sustainability shouldn’t be a “when we have time” initiative. It’s a competitive advantage, a resilience strategy, and in F&B, it’s part of securing the future of the very resources our industry depends on.

Because at the end of the day, sidelining sustainability doesn’t just risk our planet, it risks our plates.

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If you’re in the F&B industry and want to see how smart kitchen solutions can help you deliver on your sustainability goals, explore what Welbilt has to offer.

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