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1. I need food caterers to prepare less oily and nutritious food

2. I need the shared facilities and amenities (cooking stations) to be free

3. I need more variety in the choices of food available

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partnership with soup kitchens or non-profit organizations

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prepare other options instead of independent cooking/canteen/catered food

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inculcate a criteria for caterers

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install fridges so they can meal prep for the week

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prepare fresh vegetables, fruits, whole grains, lean proteins, and healthy fats.

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give little packs in the morning/night - a paper bag with on the go fruits, whole egg, a bottle of milk or yogurt, whole grain buns

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readymade meals

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Use ingredients common to their cultures (e.g., curry spices, rice, dhal)

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mobile kitchens

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#2: I need the shared facilities and amenities (cooking stations, etc.) to be free

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#2: I need the shared facilities and amenities (cooking stations, etc.) to be free

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Free basic cooking access: Offer free use of cooking facilities during off-peak hours (e.g., 8–10pm), while peak hours can remain fee-based (but more affordable).

Subsidise through sponsorships: Partner with NGOs or employers to subsidise cooking station usage, especially for long-term residents.

Bulk-purchase shared appliances: Provide common rice cookers, stoves, and utensils, reducing the need for residents to bring personal gear.

Monthly maintenance schedule: Ensure fair and clean usage with resident-led cleaning rotation and operator oversight.

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cooking classes

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host outing events every once in a while (cycling, sport tournaments etc)

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host outing events every once in a while (cycling, sport tournaments etc)

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vending machine?

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restaurants can sponsor meals to the dorm for a whole day every once a month

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MOM can provide special to migrant workers their own version of CDC vouchers

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have events where they try each other's cultural food

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#3: I need more variety in the choices of food available

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#3: I need more variety in the choices of food available

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2-week rotational menu system: Work with caterers to rotate different cuisines and dishes bi-weekly (e.g., Bengali fish curry, Chinese steamed veg).

Multi-cuisine days: Weekly “themed” menus (e.g., Halal Night, South Indian Friday) to reflect resident diversity.

Resident recipe submissions: Create a system where residents can suggest or vote on meal options, once per month.

Weekend food stalls/festivals: Allow residents or third-party vendors to sell affordable food on-site (e.g., during paydays or public holidays).

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Serve reasonable portion sizes to avoid overeating.

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#1: I need food caterers to prepare less oily and more nutritious food

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#1: I need food caterers to prepare less oily and more nutritious food

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Implement nutritional guidelines: Partner with caterers to reduce oil, salt, and sugar content. Offer more steamed, grilled, or baked options.

Monthly food surveys: Let residents rate meals anonymously; use feedback to fine-tune menus.

Introduce “light meals” tier: Add a separate, lighter menu option each day focused on fish, vegetables, and rice.