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Tackling Food Waste in Singapore: A Study on the Causes and Solutions

This research project explores the issue of food waste in Singapore, focusing on the reasons behind wastage and potential solutions. By conducting surveys and interviews, the study aims to raise awareness and educate the public on reducing food wastage at homes. The goal is to instigate positive change and promote sustainable practices to combat this global concern.

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Tackling Food Waste in Singapore: A Study on the Causes and Solutions

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  1. Year 1 Research Education Members: Ryan Teo, Ryan Kwok, Frederick Tan, Su Zhen, PhuaRen Ping

  2. Our Problem (Scoping) • Food waste in Singapore at homes • Food wastage • Discarded food • Eaten, uneaten, fresh or raw • Unavoidable Wastes • Unedible • Shells, Bones • Avoidable Wastes • Leftovers, Spoilt food, Spilt Food, Others

  3. Avoidable Waste (Concept) • Leftover Foods • Overcooking, Unable to finish food on the table • Spoilt Food • Expired, Bad Storage (°C) • Spilt Food • Mishandling during cooking • Others • Fruit Skins, Chicken Skins

  4. Purpose of Study • Believe in saving food • Millions of people dying from starvation. • Intrigued to find out the reason why Singaporeans waste so much food • Take action to get the ball rolling

  5. Background Readings • Food Waste Republic (http://foodwasterepublic.com/) • Discusses in general about Food Wastage in Singapore • Food Waste Report (http://wrap.s3.amazonaws.com/the-food-we-waste.pdf) • Discusses the Reasons and Impacts of Food Wastage in the US

  6. Methods (Pt. 1) • Survey • Majority knew about this problem • 90% still waste considerable amount of food wastage • Storage played a significant role • Consumers lacked knowledge on how to minimize food wastage

  7. Methods (Pt. 2) • Interview • Estelle Low (Writer of Food Waste Republic) • Not about overcooking because the culture of eating at home is dying • Unrealistic to expect zero waste • Education is the best solution • Initiate campaign to get governments attention

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