ITE’s Culinary Students Develop Recipes For Unconsumed Food At Home [Press Release]

October 24, 2016 by  
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Homemakers can turn unconsumed food into a new dish instead of throwing them away

Singapore, 17 Oct 2016 – Zero Waste SG and ITE College West are co-organising the inaugural “Save Food Cut Waste” Recipes Competition 2016 for ITE’s culinary students to develop recipes for unconsumed food at home. Sheng Siong is the Food Sponsor and the National Environment Agency (NEA) is the Supporting Partner for this competition.

Families who prepare and cook food at home often have unconsumed food after their meals and end up throwing them away. A survey conducted by NEA last year found that 80% of participants prepare food at home, and 39% of those who prepare food at home have unconsumed food after a meal.

Therefore, the objective of this competition is to develop suitable recipes to help homemakers learn and cook their unconsumed food into another dish the next day, instead of throwing them away. More importantly, this competition would educate the culinary students about the problem of food waste and to be mindful about not wasting food when they are working in the food and beverage industry in the future. Read more

Reducing food waste: Getting Singaporeans to embrace ‘ugly food’ [News]

October 24, 2016 by  
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By Liyana Othman, Channel NewsAsia, 24 Oct 2016

More than 790,000 tonnes of food waste was generated in Singapore last year – almost the equivalent of throwing away two bowls of rice every day.

There are no official figures on the breakdown of food waste in Singapore, and also how throwing away blemished or oddly-shaped food may contribute to the problem. But studies have shown that globally, 46 per cent of fruits and vegetables never make it from farm to fork.

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Source: Channel NewsAsia

Public Forum on Plastic Disposables

October 17, 2016 by  
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Public Forum on Plastic Disposables

Zero Waste SG and Young NTUC are co-organising the first public forum to discuss about plastic disposables in Singapore. Join us to learn more about the problem of plastic disposables, the current initiatives from groups and organisations, and our plans for a new campaign to encourage reusables!

Date and Time: 5 Nov 2016, 2pm to 5pm

Venue: NTUC Centre, Level 9, Room 903, 1 Marina Boulevard, Singapore 018989


1.30pm – Registration

2.00pm – Welcome by Zero Waste SG and Young NTUC

2.15pm – Overview of plastic disposables in Singapore by Zero Waste SG

2.30pm – Green Canteens at NUS by NUS SAVE

2.45pm – Project bECOme to encourage lunchbox usage by Young NTUC

3.00pm – Biodegradable foodware by TRIA

3.15pm – Q&A

3.30pm – Break

4.00pm – Discussion on new BYO campaign

5.00pm – End of Forum


Zero Waste SG is a non-profit organisation helping Singapore to accelerate the shift towards zero waste and the circular economy. Zero Waste SG aims to promote education and engagement on the 3Rs (Reduce, Reuse, Recycle) among individuals and households; increase waste minimisation and recycling among businesses and organisations; and reduce specific waste such as plastic disposables and food waste. Find out more at

Young NTUC is the youth wing of the National Trades Union Congress (NTUC). Since our founding in April of 2005, Young NTUC has grown to over 190,000 working adults aged 35 years and below. As the largest youth movement in Singapore, we strive to give voice to the needs and aspirations of young workers. Find out more at

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8 in 10 Singaporeans will avoid buying ‘ugly’ fruits, vegetables: Survey [News]

October 14, 2016 by  
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By Wong Casandra, TODAY, 12 Oct 2016

When buying groceries, would you pass over a dented apple or a slightly browned banana?

If your answer is yes, you are among the majority, going by the findings of a survey on “ugly food” — food that does not look appealing for consumption.

Eight out of 10 Singaporean respondents surveyed by Electrolux said they would typically only buy fruits and vegetables that look fresh and good.

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Source: TODAY

Food waste gets second life as compost at international school [News]

October 12, 2016 by  
Filed under News

By Lim Jia Qi, Channel NewsAsia, 12 Oct 2016

Vegetable peels, fruit waste and coffee grounds – all this organic waste does not simply go down the garbage chute at the Dover campus of the United World College of South East Asia (UWCSEA).

Instead, these are given a second life as compost for the school’s gardens. In 2012, UWCSEA started a composting project in a bid to reduce food wastage. Getting the project underway was not easy – it involved a few high school students setting up a composting site within the school and collecting pre-cooked waste such as vegetable peels and fruit scraps from the canteen daily.

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Source: Channel NewsAsia

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