Beyond the plate: How hospitality can lead on World Food Day

As the world marks World Food Day on October 16, the annual event serves as more than just a global reminder of the importance of foo, it’s a call to action. Food, beyond being a source of sustenance, is a fundamental human right and an expression of cultural identity.

For those in the hospitality industry, the day also highlights the sector’s responsibility to tackle issues such as food insecurity and sustainability. It’s a chance to rethink how businesses source, serve, and share food.

“World Food Day reminds me of how important it is to build food systems that are fair, sustainable, and nourishing,” says Time Square Food and Beverage manager Preshan Pillay. “It’s a chance to reflect on how lucky we are to have access to food, and how we can help those who don’t. It’s also about taking action: reducing waste, supporting local producers, and encouraging mindful eating.”

Pillay says the industry has a vital role to play, not just in observing World Food Day, but in maintaining these values throughout the year. Hospitality businesses can participate through food drives, surplus donations, special menus, and community education about nutrition and sustainable food systems.

“We highlight local ingredients on our menus, run awareness sessions with staff, and work with local suppliers through our procurement teams to showcase their products,” says Pillay. “We have a food waste reduction initiative with our teams. These efforts go beyond just one day; they’re part of our long-term commitment to sustainability and community support.”

Sun International Time Square's procurement teams focus on building relationships that extend beyond transactions. This year, it will launch a “Local Heroes” menu to celebrate those partnerships.

“Long-term, we’re helping these suppliers grow through development programmes,” Pillay adds.

The benefits go far beyond the kitchen.

“Supporting local and sustainable food systems helps our community, our guests, and the environment,” he continues. “It lowers our carbon footprint, boosts the local economy, and gives guests fresher, more authentic meals. For me, it’s about leading responsibly. It strengthens our brand. And for the planet, it’s a step toward a better future.”

Pillay believes sustainability is no longer optional, it’s an expectation.

“The food industry has a big impact on the environment, and we need to lead the way. That means cutting waste, saving water, sourcing responsibly, and educating our teams and guests.We’re weaving sustainability into everything we do.”

For guests, that commitment translates into fresher, healthier meals and a deeper sense of purpose when they dine out. “It’s about creating value, not just in taste, but in impact,” says Pillay.

“My role includes overseeing daily service delivery, managing multiple outlets, driving operational efficiency, and ensuring exceptional guest experiences,” he explains. “I’m focused on building a culture of excellence and consistency. I’m here to support our teams, improve how we work, and make sure everything we do reflects our brand.”

The dynamic environment is what fuels him most.

Away from the buzz of the casino floor, Pillay enjoys life as a husband and father. He’s married to his supportive wife, Kame, and together they’re raising a spirited seven-year-old daughter, along with their Labrador, Sasha. “When I’m not at work, I enjoy cooking and creating lasting memories with my family,” he says.