hen Singapore went into lockdown in 2020 due to the Covid-19 pandemic, Tim Meijers, the chef-founder of Tim’s Fine Catering, found himself stuck at home and thinking about how to make his bespoke catering company better for the planet. “I took a step back and assessed my catering business, its direction, and how I could be more sustainable,” he tells us. While Meijers and his team have been using eco-friendly reusable porcelain plateware, stainless steel cutlery and linen napkins instead of disposables, they also “consciously began sourcing produce and ingredients that are locally-grown and seasonal to discourage forced agriculture and reduce our carbon footprint”. The chef now “meticulously plans our ingredient orders to ensure they are
