Unearthing treasures: Students explore food and textile sustainability through NUSOne initiatives
By 2030, NUS aims to be a zero-waste establishment. To reach this goal, the University seeks to increase overall campus recycling rates to 60 per cent through incentives and schemes such as a “pay-as-you-throw” system in refuse bin centres, the adoption of reusable items for takeaways, and platforms for exchanging pre-loved items – efforts that encourage the community to embrace sustainability as a way of life.
Two recent NUSOne initiatives are building on that effort by encouraging students to reduce waste and approach their consumption habits in a more sustainable and responsible manner. Held on Wednesday afternoons, these sessions aim to broaden students’ access to a wide range of activities, promoting holistic learning beyond the classroom.
On a visit to Google Asia-Pacific’s headquarters on 16 April 2025, over 40 NUS students had an exclusive behind-the-scenes look at Google’s innovative food sustainability practices, discovering how the global tech firm promotes health, reduces waste, and champions sustainability in its operations. As the final event this semester in a diverse series of NUSOne activities organised by NUS Enterprise, this highly oversubscribed visit sought to expose students to sustainability practices, rounding out a line-up that centred around entrepreneurial skills, self-discovery and resilience, culinary and cultural experiences, and community service and gratitude.
The visit was carefully curated to give the students a glimpse into Google’s mammoth operations, highlight the growing role of sustainability in shaping entrepreneurial mindsets and encourage students to reflect on how environmentally responsible practices can create value, enhance operational efficiency, and unlock new business opportunities. With three cafes and coffee bars as well as 14 micro-kitchens, the technology giant serves up an estimated 4,000 meals, including breakfast and 1,500 cups of coffee daily, in addition to 90 catered monthly events.
A key initiative for Google is single-use plastic reduction. As part of these measures, plastic bags for food deliveries have been replaced with reusable containers. Snacks are now served in bulk, replacing individually wrapped snacks that are often packed using single-use plastic. Conventional plastic pots used to serve yoghurt have also been swapped out for glass pots.
Students also learned creative ways to reuse food waste, which are at the forefront of Google’s food sustainability initiatives. In partnership with a local bakery, Google repurposes used coffee grounds to create artisanal sourdough loaves. This is in addition to transforming the flesh of carved pumpkins into comforting autumnal dishes on Halloween, and showcasing snack companies that utilise “imperfect” and otherwise unsellable produce, which is then turned into tasty products.
Some tips on caring for the environment were also shared, such as switching to eating more vegetables to reduce the environmental impact of food production. “I learned that food sustainability is not just about reducing food waste but also about upcycling,” said third-year student Haziq Hamzah from NUS Business School, noting that being eco-friendly can also involve “using materials such as biodegradable starch to make consumables such as tea bags.”
The students also visited the coffee bar – not to try the brew, but to learn how coffee husks, a waste product from coffee bean processing, are upcycled into durable, reusable cups to replace ceramic and plastic cup alternatives. Upon reaching the end of their life cycle, the cups are returned to a vendor and repurposed into entirely new products. In line with efforts to accelerate the transition to a circular economy, this regenerative approach minimises waste and maximises the reuse of finite resources by turning yesterday’s waste into tomorrow’s resource.
Google staff also explained the use of LeanPath, a programme that uses technology to generate data on food waste. In their micro-kitchens, mechanised scales measure food waste from meal preparations, with the interface displaying the weight of food wasted and the total cost incurred after each meal service. The programme also measures how much food was prepared in comparison with the amount that was consumed, which helps inform production levels. In this manner, Google tracks food consumption and expenditure patterns, helping them cater food according to estimated demand.
For Prashant Rai, a first-year student from the Faculty of Science, Google’s tracking of food waste and use of data to improve kitchen operations was inspiring. “It shows how small, consistent practices can build over time into something impactful. It also made me realise that if something is made easy to follow and built into your daily routine, it becomes second nature.”
Following this visit, Prashant is keen to play a part in advancing sustainability practices. One way he hopes to do so is through his start-up, WATTR, which promotes more mindful shower habits. Equipped with ultrasonic sensors that track the amount of water being used in real time, its device can be clipped onto water pipes, enabling users to adjust their water consumption on the spot.
“This visit showed me that sustainability is becoming a serious priority across all types of companies, even technology giants like Google, which takes bold steps to lower its environmental impact. This was encouraging to see as it reminded me that there is a real space and demand for sustainability-driven solutions. It also gave me confidence that if our product can help people save water while also lowering operational costs, there’s going to be a strong market for it,” he shared.
Another event that took place in early April was the upcycling workshop for textile waste. This event was one of NUS Office of Student Affairs (OSA)’s community engagement programmes, organised to support students in applying their skills and knowledge to enhance the well-being of the community and the environment.
In line with this aim, the workshop highlighted NUS’ broader zero-waste objective by repurposing single-use polyvinyl chloride (PVC) banners from major university events that would otherwise be discarded, giving them a new lease of life. OSA had also canvassed for these banners ahead of time.
During the three-hour-long workshop, over 20 participants were introduced to the basics of machine sewing and learned how to operate a sewing machine. Later, they put their newfound skills to practical use by crafting tote bags and pouches from the templates provided. In addition to the PVC banners, participants were provided with many second-hand textiles such as cut-up polo-tees, denim jeans, beads, and other fabrics. The hands-on nature of the workshop underscored the importance of individual ownership and environmental protection, emphasising the role everyone has to play in conserving the environment.
Caylee Chua, a final-year Master of Science student from the College of Design and Engineering, said of the workshop, “It was really fun and a great hands-on introduction to using a sewing machine. The variety of fabric scraps helped us see the potential creativity in upcycling – style isn't always about the newest trend, it's about recombining items you already have in new and exciting ways.”