Food for Good: Empowering Differently-Abled Individuals Through Culinary Arts

They say that food brings people together, regardless of language or cultural differences.

Yeo Hiok Keat believes in this mantra and more – he believes that food also transcends ability barriers.

And that is why he set up Flour Power SG, a social enterprise dedicated to creating learning and employment opportunities through culinary activities for individuals with special needs.  

Not only does food have a unique way of connecting people, but the culinary process also “engages all five senses, making them therapeutic and highly effective for skill-building", Yeo explained.

For individuals with special needs, this enhances their fine motor skills, fosters confidence, and provides a tangible sense of achievement, making it a suitable medium to train and empower them.
 

SUGAR, SPICE AND SOCIAL GOOD

Yeo’s first exposure to F&B social enterprises was during his stint at Project Dignity’s Dignity Kitchen™ in Singapore. Managing operations at Asia’s first food court run by disadvantaged individuals gave him firsthand insight into the power of combining business with social good.

“I learnt the full spectrum of managing a business while incorporating social impact into its core operations,” he recalled.

However, he also witnessed the significant lack of learning and employment opportunities for Persons with Disabilities (PwDs).


 

“Many of them are denied chances due to behavioural challenges or being deemed ‘not ready’ for open employment,” he continued, citing that nearly 70% of PwDs are unemployed or unfit for employment.

“I’ve always believed that PwDs can learn — they just need more time and a safe space to grow.”

Identifying this gap, Yeo then established Flour Power SG, an inclusive space where differently-abled individuals can develop essential life and work skills while contributing to society in meaningful ways.

Flour Power SG does this with their three verticals: Learn@FP, Bake@FP, and Event@FP. Each of these pillars aims to teach, employ differently-abled individuals and spread public awareness respectively.  

However, good intentions don’t always guarantee great execution. While starting this social enterprise, Yeo’s biggest challenge was to balance financial sustainability while delivering high-quality support.

That was when he decided to enroll himself in RESSEC’s Specialist Diploma in Social Entrepreneurship (SDSE), a programme specifically developed for budding social entrepreneurs.
 

RECIPE FOR SUCCESS

“I wanted to explore innovative strategies, industry best practices, and tools to amplify our social impact,” Yeo explained. “Additionally, I saw this as an opportunity to connect with other social entrepreneurs and experts to exchange insights and learn from their experiences.”


 

SDSE brought together nearly 20 social service professionals, start-up founders, and mid-career switchers. With a comprehensive curriculum covering financial management to impact measurement and marketing, SDSE hopes to empower the next generation of social entrepreneurs.

“The course emphasised creating revenue-generating models,” highlighted Yeo, who learnt how to refine Flour Power SG’s funding strategies. These days he is trying to cut the enterprise reliance on external grants and more on self-sustaining funding streams such as partnerships and maximising income from their workshops, bakes, and services.

Besides revenue models, SDSE has also introduced project management practices and marketing strategies to streamline operations and enhance brand experience.

For example, Yeo started implementing impact measurement tools to track and showcase outcomes more effectively, which has been “critical in refining our programmes and engaging stakeholders”.

But more importantly, it also served as a network of like-minded social entrepreneurs and mentors “who have offered invaluable guidance and support”, described Yeo.

“Overall, it has been a transformative experience, equipping me with the knowledge, skills, and networks needed to lead Flour Power SG to greater heights and lasting social impact.”
 

BAKING THE WORLD A BATTER PLACE

Armed with new knowledge and skillsets, Yeo is looking to bring his mission across the shores.

“Our next milestones include launching new workshops at Learn@FP, increasing production at Bake@FP, and initiating overseas expansion,” he declared, aiming to have a robust pipeline to train hundreds of individuals for employment over the next three to five years.


 

To prepare for raising the pre-seed capital, Yeo is currently developing a comprehensive business plan that outlines Flour Power SG’s growth potential, impact metrics, and financial projections.

“We are also building partnerships with local organisations and exploring opportunities for grants to supplement our income,” he remarked. “Ultimately, these investments will strengthen our operations and amplify our social impact by empowering more individuals with special needs and marginalised communities.”

With so much in store, one can sense Yeo's enthusiasm for the future.

“Watching participants grow and become confident in their abilities keeps me motivated to expand our programs, both locally and overseas,” he smiled.

“The potential to positively impact more lives excites me.”