Singapore, already famous worldwide for its vibrant and diverse food culture, is now setting the table for a healthier and more sustainable dining experience.
A new campaign, #BeansOnTheMenu Singapore, was launch on 22 May 2025 during Pulses 25, the leading global gathering for the pulses industry.
Running from May 2025 to April 2026, the initiative encourages restaurants, cafés, hotels, schools, hospitals, and other food service providers across the city to add at least one bean-based dish to their menus.
Led jointly by Beans is How, the Global Pulse Confederation (GPC), and the Singapore Tourism Board (STB), this year-long drive aims to make beans, lentils, dried peas and other pulses a regular feature in meals across the city-state.
“The Global Pulse Confederation is committed to positioning pulses and beans as a solution provider to some of the biggest challenges facing food systems. We are thrilled to be partnering on the #BeansOnTheMenu campaign to bring the focus to Singapore, which coincides with our annual Pulses 25 convention, bringing stakeholders from across the pulses value chain to connect and share ideas on how to increase pulse production and consumption worldwide,” said Vijay Iyengar, President, Global Pulse Confederation.
The campaign not only celebrates Singapore’s love for good food but also addresses some of its most urgent challenges related to nutrition, food security, and climate sustainability.
As part of the campaign, food service providers will be asked to publicly pledge their commitment by introducing at least one clearly labelled pulse-based dish, preferably a main course, onto their menus. They will also track sales or volume data to monitor how well these dishes are received by consumers and share stories of success to inspire others in the industry.
Early supporters of the initiative include SUPER SIMPLE, a local café brand known for its whole-food, sustainability-oriented menu, and abillion, a global platform that promotes plant-based dining and helps restaurants make climate-friendly food choices. Many more local establishments are expected to join in before the official campaign launch.
“Sustainability is a collective responsibility – one that unites farmers, agriculturists, consumers and every player in the food value chain, from F&B operators to chefs and cooks. At SUPER SIMPLE, our commitment goes beyond serving delicious, wholesome, and nutrient-rich Protein Bowls and Salads. We believe that what’s good for you should also be good for the planet. With #BeansOnTheMenu, we are proudly adding more pulses to our offerings – delivering better choices today for a more sustainable tomorrow,” said Jasper Jek, Managing Partner and Executive Chef, SUPER SIMPLE.
Paul Newnham, Chief Executive Officer, SDG2 Advocacy Hub, said, “Beans are a gateway to transforming food systems – from the soil to the plate. They support dietary diversity, reduce environmental impact, and nourish communities in ways that are affordable and accessible. #BeansOnTheMenu Singapore celebrates culinary creativity while advancing a future where sustainable, delicious food is the norm – not the exception.”
For Singapore, where about 90 percent of food is imported, pulses offer a smart and practical solution. Beans and lentils are shelf-stable, affordable, and nutrient-rich, making them an ideal ingredient for a city focused on food security and preventive healthcare.
Pulses are also incredibly climate-friendly, using less water than many other protein sources and naturally enriching the soil through nitrogen fixation, which supports sustainable farming practices.
Culturally, pulses fit well into a wide variety of cuisines, offering chefs and home cooks alike the chance to innovate while still honouring tradition. With their high protein, fibre, and iron content—and being naturally low in fat and cholesterol-free—beans are well-suited to Singapore’s national health goals.
