The guidebooks provide a step-by-step guide and case studies to help such establishments develop a food waste minimisation plan tailored to their needs. More than 400 Food Waste Reduction Ambassadors have also been trained to help spread the word on food waste reduction with their communities, families and friends.ĭeveloped Food Waste Minimisation Guidebooks for Food Retail Establishments/ Food Manufacturing Establishments/ Supermarkets to further reduce food waste across the supply chain. Ongoing food waste reduction publicity and outreach programme to increase awareness of the food waste situation in Singapore, as well as to encourage consumers to adopt smart food purchase, storage and preparation habits that can help them to minimise food wastage. Lastly, food waste should be segregated for recycling and treatment. Where this is not possible, excess food should be re-distributed. This starts with avoiding food wastage and excess food production. To conserve precious resources, there is a need to minimise food wastage and recycle or treat unavoidable food waste. This increases our carbon footprint, contributing to global warming and climate change. When food is wasted, so are all of the resources used to grow and deliver the food to our tables, as well as to dispose of it. This is not sustainable for land-scarce Singapore. We will need to build more waste disposal facilities, such as waste-to-energy plants and landfills for incineration ash. When food is wasted, more food has to be sourced to meet the food demand and this affects our food security since Singapore imports over 90% of our food supply.Īn increasing amount of food waste puts pressure on our resources. Avoidable food waste can be prevented by taking food wastage reduction actions such as buying, ordering and cooking only what is needed and adopting smart food storage and preparation practices.Ĭonversely, unavoidable food waste are parts/portions of food which were not intended for consumption, such as bones and egg shells. Examples of avoidable food waste are leftovers from a meal, expired food, stale food, and blemished fruits and vegetables. Of which, more than half of household food waste can be prevented, with rice, noodles and bread being the most commonly wasted food items.Īvoidable food waste refers to food items that could have been consumed if better managed. That is equivalent to 2 bowls of rice per person per day, or around 51,000 double decker buses.įood waste makes up about half of the average 1.5kg of waste disposed of by each household in Singapore daily. In 2019, Singapore generated around 744 million kg of food waste. Food waste is one of the biggest waste streams in Singapore and the amount of food waste generated has grown by around 20% over the last 10 years.
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