NTUC FairPrice takes the lead to measure and reduce food waste

May 28, 2015 by  
Filed under Insights, News

Great Taste Less Waste Selection

NTUC FairPrice is taking the first steps to measure and reduce food waste in its supermarkets. So far, FairPrice is the only supermarket retailer that has publicly commit to food waste reduction efforts, and this leadership is something that the other supermarket retailers need to follow.

After two years of consultative study under its Food Waste Framework, FairPrice today announced a Food Waste Index to track and sustain food waste reduction efforts, which is a first in the Singapore supermarket industry. The Food Waste Index measures the annual total food waste against the total retail space of all FairPrice stores, and will enable FairPrice to track its progress on various food waste reduction initiatives. Read more

New Campaign to Reduce Food Waste in Singapore

November 6, 2012 by  
Filed under Insights

Educating individuals and businesses on the impacts of food waste and helping them take action

Singapore, 5 Nov 2012 – Save Food Cut Waste is the first campaign in Singapore targeting the reduction of food waste. It is a ground-up movement educating individuals, businesses and organisations in Singapore about the environmental and social impacts of food waste, and encouraging everyone to take action in reducing food waste.

Impacts of Food Waste

According to the Global Food Losses and Food Waste report published in 2011 by the Food and Agriculture Organization of the United Nations, about 1.3 billion tonnes or one third of the food produced in the world for human consumption every year is lost or wasted throughout the supply chain, from production to consumption. Read more

2008 Waste Statistics and Current Waste Situation in Singapore (Part Three)

March 23, 2009 by  
Filed under Insights

Continued from Part Two, which looks at the % composition by weight of the waste output, waste disposed and waste recycled in 2008.

Just to recap, we concluded that the focus should be to achieve greater waste reduction in Paper/Cardboard, Plastics and Food Waste, as they are common in households and offices, and there exist opportunities for projects and campaigns to reduce their output.

Besides waste reduction, let’s take a look at the recycling rate of the different waste in 2008.


As mentioned in Part Two, the waste quantity of construction debris and ferrous metal being recycled are high. The recycling rate is 98% for construction debris and 94% for ferrous metal.

On the other hand, the recycling rate for plastics (9%) and food waste (12%) is much lower. The recycling rate for paper/cardboard is 48%, which means that half of the paper and cardboard waste generated ends up being burned in the incineration plants.

Clearly, more effort need to be put in to first reduce the waste output of Food Waste, Paper/Cardboard and Plastics, and then to recycle them when they are generated as waste.

Let’s look at some local and overseas campaigns and projects to find opportunities for waste reduction.

Love Food Hate Waste

Reduce food waste - Love Food Hate Waste

The Love Food Hate Waste campaign in the UK aims to:

raise awareness of the need to reduce food waste. The campaign shows that by doing some easy practical everyday things in the home we can all waste less food, which will ultimately benefit our purses and the environment too.

The website is a fun and interactive platform to learn about food waste and how to reduce them. It includes a Portion Calculator that shows you how much to cook depending on the number of people, and ways to measure it. There’s also a 2-week menu, recipes for cooking leftover, and food storage tips.

Food for All

Food for All is a youth initiative dedicated to food-related issues in Singapore.

Food for All’s mission is to encourage conversations amongst various stakeholders in the food industry – producers, consumers and everyone in between – in order to achieve the aim of creating an equitable and sustainable food system in Singapore and beyond.

Their recent Food Report 2008 gives an excellent summary on the issues of hunger, agriculture, food security, ethical food, and nutrition in Singapore. The report also looks at the gaps within the local food system requiring both immediate and long-term action.

Opportunities for Food Waste Reduction

We need a more holistic approach to reducing food waste in Singapore, and go beyond the current recycling of food waste after it has been generated. We can learn from the Love Food Hate Waste campaign on reducing food waste due to preparation, and also from Food for All’s report, which has good suggestions such as implementing Food Banks and food distribution systems.

To reduce food waste, we should look at the different food stages:

  1. Food Production (ensure that enough food is grown or imported, and that there are no excess wastage during transportation and  storage)
  2. Food Preparation (prevent food wastage through proper storage, good cooking habits, and sufficient food portions)
  3. Food Consumption (change eating habits and buy enough food to prevent wastage)
  4. Food Distribution (sell or give unsold or soon-to-be expired food and products to the needy)
  5. Food Reuse and Recycling (encourage food waste composting, or producing enzyme, and biogas generation using anaerobic digestion)

The different government agencies such as NEA, AVA, HPB and CDCs should also work together to coordinate programmes and campaigns to reduce food waste.

To be continued, watch out for Part Four.