Don’t Waste Food
Singaporeans waste a lot of food each year. In 2013, we threw away about 0.8 million tonnes of food waste and only 13% was recycled. We should not waste food and let’s try to find ways to reduce food wastage in our homes, for our events and for companies that produce food products.
Here’s a few tips:
Before cooking, confirm the amount of food needed and plan the type of food to be cooked and how to cook the food. This helps you to prevent excessive food wastage.
You can also refer to the food storage chart from the AVA website to check some guidelines on how long you can keep your food in the refrigerator. By keeping to the food storage duration and temperature, you can reduce food spoilage.
Confirm the number of participants attending the event and their dietary requirements. This would help you to prepare or order the right amount of food. It might also be good to cater slightly less food (about 10 to 20 percent) than required so as to avoid unnecessary wastage.
Arrange for any leftover food to be given to the venue staff, event organiser or donate it to a charity. The leftover food should not be wasted.
For Food Companies
If your company has unsold or soon-to-be expired food products, you can sell them at a cheaper price before the expiry date to clear stock or donate the food products to schools, charitable organisations or anyone who wants them before the expiry date.
You can also contact the following organisations:
A local non-profit organisation, Food from the Heart, collects unsold bread and pastries from bakeries and hotels and distributes them to welfare organisations, needy families and individuals.
Food Bank Singapore collects excess or unwanted food from food companies, retailers and home consumers, and distributes them to the needy.
Also check out more tips on reducing food waste from the Save Food Cut Waste campaign.