From finance undergrad to food waste warrior, with a made-in-Singapore invention

SINGAPORE: As a finance student at the Singapore University of Social Sciences, there was a time when Rayner Loi dreamed of a career in investment or private banking. But that changed with one fateful conversation about three years ago.

“If we can tell a buffet restaurant that for the last 30 days, they’ve thrown away … maybe 10 kilogrammes of curry chicken, on average, for every lunch service, they can then use that information to better plan for future lunch services,” he explained. “The hoteliers and kitchens know they’re throwing away a lot of food, but they don’t really know how to go about dealing with it.”

The information generated can be powerful: Knowing the exact amounts and specification of what the hotel throws away can go a long way towards reducing its waste, even by making small changes such as reducing the size of its buffet plates.“Instead of putting all our smoked salmon out on the buffet line on a large platter, we could have three smaller plates, and put just one out at a time,” said Lenoir.

“We hope more young people will join the ranks of innovators and find solutions to make Singapore a more sustainable and liveable place.” “I’m super thankful to him because every business needs a CTO and a CEO … No tech start-up can flourish and grow without both, so it was a blessing from heaven that I could find him in that programme.”

For one thing, a lot of time is spent building the image recognition system in the tracker by training the AI to understand the different types of waste generated in any kitchen.

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