A new initiative, #BeansOnTheMenu Singapore, has been launched to transform the city’s culinary landscape by incorporating more bean-based dishes into menus across the city. The campaign, running from May 2025 to April 2026, is a collaboration between the Global Pulse Confederation (GPC), the Singapore Tourism Board (STB), and Beans is How, and was unveiled at the Pulses 25 convention on 22 May 2025.
The campaign encourages hotels, restaurants, cafés, and food services in schools and hospitals to add at least one pulse-based dish to their menus. Participants will track sales data and share success stories to inspire others. Key partners include SUPERSIMPLE, a Singapore-based café, and abillion, a global platform promoting plant-based dining.
The initiative aims to address Singapore’s food-system goals by increasing the visibility of pulses like beans, dried peas, and lentils. These ingredients offer numerous benefits, including culinary versatility, health advantages, and contributions to food security and climate action. Pulses are rich in protein and fibre, low in fat, and have a low environmental footprint, making them an ideal fit for Singapore’s dietary and sustainability objectives.
Paul Newnham, CEO of SDG2 Advocacy Hub, stated, “Beans are a gateway to transforming food systems – from the soil to the plate.” Vijay Iyengar, President of GPC, added, “We are thrilled to be partnering on the #BeansOnTheMenu campaign to bring the focus to Singapore.”
The campaign is expected to drive culinary innovation and sustainability in Singapore, with more local food service providers anticipated to join.
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