Starting next January, 13 primary and secondary schools will replace individual canteen stalls with a centralised kitchen system for unified purchasing, cooking and meal delivery, reshaping how school canteens operate. The move aims to address staffing challenges while ensuring students continue to receive healthy, diverse meals but has also raised concerns about food safety and the impact on existing stall owners.
Can centralised kitchens improve food quality and sustainability in schools, without compromising food safety or livelihoods?
Hear from Prof Teo Yik Ying as he explains how the centralised kitchen system works and discusses the implications of this transition.