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Terry Blackburn
Founder, Tuu Pte Ltd
Terry Blackburn is the founder of Tuu Pte Limited, a company focused on sustainability and impact initiatives. He has over 20 years of experience in entrepreneurship, impact investing, and advisory roles. Tuu, established in Singapore in 2021, aims to track and rate sustainability efforts across sectors like hospitality, education, and more. The company is particularly known for its Eco Stay Awards, which recognize eco-friendly accommodations using a data-driven approach to combat greenwashing.123
Before founding Tuu, Terry Blackburn created the Asia Property Awards and the Asia Real Estate Summit in 2004. These became prominent real estate industry events across 17 countries before being acquired by PropertyGuru in 2017.1 Currently based in London after spending two decades in Bangkok, he also engages in mentoring and sustainability-focused initiatives.34
Highlights
Chicken sausages!
That's the main food waste contributor on hotel breakfast buffets as per Rayner Loi of Lumitics (seen here with his food waste reduction hardware).
I'm not sure I've ever eaten a chicken sausage, but I can appreciate why they are a default item in countries with lots of Muslim visitors. If anyone actually likes them though, why are so many thrown away?
Is it time to rethink the whole hotel buffet offering?
Would hotels really loose a lot of bookings if they had no sausages (or indeed no meat) on the breakfast menu?
Is the maximalist approach to breakfast continued out of ingrained habit that presumes customer demand?
Surely if guests were better educated on the huge problem of food waste, they'd be happy with shorter menus or a la carte offerings? Whilst also reducing the hotels costs of course.
In the meantime, then Lumitics ai powered scanning software at least gives chefs a clear picture of what they are throwing away, so they can adjust accordingly. Rayner has come up with an innovative solution to a huge problem. Saving money and the environment at the same time is always worth applauding.
#tuuEcoStayAwards #sustainablehospitality #antigreenwashing #foodwaste
Ian Paynton presenting our #EcoPhuket2025 strategy at the Phuket Hotels Association meeting yesterday.
I’ve seen a lot of genuine sustainability efforts around food waste, recycling, water saving, marine biology and other areas on the island in the past few days.
It’s time for the whole industry on Phuket to come together and celebrate them to encourage island wide, data backed, sustainable hospitality improvement.
Thanks to Bjorn Courage, Bill Barnett and Jayne MacDougall for the opportunity and look forward to working with everyone on the island in the year ahead.
#tuuEcoStayAwards #sustainablehospitality

