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With an Italian father and Singaporean mother, Francesca was born and raised here. And over the past 30 years, her family has put down roots: The Da Paolo Group is widely known for its authentic, top-quality Italian cuisine and event catering. While her work revolves around Italian eats, she says, “My cooking style at home is more local for a change!” Dining out habits “The truth is, I try to eat at my own [Da Paolo] restaurants and cafes to keep in touch with what’s happening on the ground. When I need a change, I order in Indian, Thai or Japanese food.” ....
The Straits Times Turning Singapore s trash to treasure The amount of food waste generated in Singapore has risen by about 20 per cent over the past 10 years and is expected to increase with the growing population and economic activity. Yet only 18 per cent of the total food waste was recycled last year, according to the NEA. But things are changing as more Singaporeans and local companies are becoming more environmentally conscious. The Sunday Times, in partnership with DBS Bank, gets to the bottom of upcycling, as Judith Tan and Vanessa Liu check out how four groups have added value to food waste. ....