23/05/2026
In a recent video by Migrant Workers Singapore (MWS), Singaporeans were invited to taste-test the actual catered food provided to our migrant workers. Their honest reviews highlight a massive, unacceptable gap in nutrition, hygiene, and basic food quality. Hard, undercooked staples, excessive oil, and a severe lack of proper protein are recurring complaints that directly impact the health and well-being of these essential workers.
To address these systemic issues, here are the key demands for change:
The Right to Cook: All dormitories must be equipped with communal kitchens, along with a functional pantry on every level, ensuring workers have the option to prepare their own meals.
Proper Infrastructure: Safe plug points for induction cookers must be provided within dormitory living areas.
Freedom of Choice: Workers must have the right to choose and order directly from catering companies of their choice. Introducing consumer choice will naturally pressure caterers to improve, as workers can simply switch providers if the food is substandard.
Industry Transparency: There must be complete transparency within the catering supply chain. This includes clear public records of where food is prepared, hygiene certifications, and the identities of catering operators—including any financial or organizational ties they have to dormitories and employers. Robust, anonymous feedback channels must also be established.
Clear Food Safety Labeling: All packaged meals must feature proper labeling that explicitly states the preparation date, time, and a strict "best before" safety window.
Access to Clean Water: Safe, clean drinking water must be readily accessible at all worksites without exception.
Dignified Dining Facilities: Appropriate, weather-proof food storage and dining areas must be available at all worksites and dormitories to protect meals from contamination and the elements.
Strict Regulatory Enforcement: The Singapore Food Agency (SFA) must strictly regulate these catering companies to ensure all meals are nutritious, hygienic, and culturally appropriate. Tough, swift enforcement action must be taken against any caterer violating these baseline standards.
