Asia Reformulation Conference 2019

For Food & Beverage Services:

1. Ensure No Single-Use Items for food service stations (stirrers, sugar sachets, condiments, Mentos).
2. Prepare 75%-100% of precise catering numbers to reduce over preparation of food. 
3. Use of industrial blast chiller for any unserved over-prepped food. 
4. Limit use of shrink wrap and use Bio-Polymer shrink wrap when needed.

For Event Logistics:

1. Reduced use of paper (minimal use of writing paper for the event).
2. Reused name badges (delegates' name badges are returned and kept for future use).