Yindii said its Singapore operation has rescued more than 600,000 meals since launching in late 2024, growing to more than 800 participating partners.
The milestone was announced alongside the second Yindii Eco-Brand Awards, where 36 food and beverage brands were recognised at Grand Hyatt Singapore.
The company said its platform has prevented approximately 1,500 tonnes of CO₂-equivalent emissions, helped consumers save more than S$5.7 million, and enabled food businesses to recover more than S$4.3 million in value from surplus food. Yindii’s app connects consumers with surplus food from restaurants, bakeries, hotels and other food retailers at discounts of 50% or more.
Government officials attend ceremony
Goh Hanyan, Senior Parliamentary Secretary for Sustainability and the Environment, and Culture, Community and Youth, attended as Guest of Honour. Poh Li San, Member of Parliament for Sembawang West and Chairperson of the Government Parliamentary Committee for Sustainability and the Environment, also attended.
Goh used her keynote address to link food waste reduction to Singapore’s food resilience.
She outlined how she sees sustainability efforts needing to align with commercial outcomes for businesses.
Goh said sustainability initiatives must also make business sense, acknowledging the platform’s role in helping businesses manage operating costs and helping consumers with cost of living.
Poh addressed the Yindii team directly about future growth.
Poh celebrated the collective achievements of Yindii and its partners, challenging the team to aim even higher and expressing excitement about the impact they could achieve by next year’s awards.
Brands recognised
Among the 36 brands recognised were Cedele, Dunkin’, Hjh Maimunah, The Soup Spoon, Heybo, Supergreen, Grand Hyatt Singapore, Délifrance and BreadTalk.
Louis-Alban Batard-Dupré, Co-Founder and Chief Executive Officer of Yindii, reflected on the platform’s progress since launch.
“When we launched Yindii in Singapore, we had a simple belief: great food deserves to be eaten, not wasted,” Batard-Dupré said. “Today, more than 600,000 rescued meals later, our partners have shown that reducing food waste can also create real value for businesses and consumers. This is more than an environmental initiative — it’s a better way of doing business, and we’re only getting started.”
The event included a panel discussion on building a more circular food system, with participants from Nanyang Technological University, The Food Bank Singapore and Muuse. Yindii operates in Singapore, Hong Kong SAR, Thailand and South Korea.
