How to Minimise Food Wastage as an Individual

Food waste is an egregious global issue and one of Singapore's largest waste streams. In the past decade, the amount of food waste in Singapore has risen by a whopping 20%, and in 2022, a shocking 813 metric tonnes of food waste were generated. Grave consequences, like greater carbon emissions, pressure on resources, and waste management problems, accompany avoidable food waste. Food waste exacerbates issues of food insecurity and leads to environmental degradation. Thus, it is of paramount importance that we employ simple steps in our daily lives to minimise food waste. 

Avoidable food waste consists of products that could have been eaten had they been managed more effectively. These include leftovers, expired or stale items, “ugly” vegetables, and fruits. On the other hand, unavoidable food waste refers to the parts of food items that are not intended for consumption.

When aiming to combat food waste, our goal is to tackle avoidable food waste. To do so, we can start by purchasing food mindfully. When buying or ordering, we can ensure that the quantity is only what is required. Creating a meal plan can be a useful reminder to purchase only what you will use over the week. Taking stock of the items already available in your pantry can prevent the purchase of duplicates, hence saving both food and money! Keep an eye out for expiration dates and whether you’ll be able to finish the item within that period. Furthermore, consider your food storage habits and follow storage instructions on food packages to keep your perishables fresher for longer. 

When cooking foods, control the portions and servings according to the number of people eating, as preparing excess food may result in waste. Leftovers can also be stored and utilised creatively instead of being thrown away. Endless inspiring recipes are available that use leftover food scraps to make a delicious meal! 

Consumers often reject imperfect or “ugly”  fruits and veggies if they appear to have blemishes and scars. These products are usually available at lower prices and are both safe to consume and tasty; thus, it is an economical way to reduce food waste at the source. 

Last but not least, consider making compost. This helps reduce the amount of organic waste sent to landfills and can serve as nutrient-rich soil for plants. 

Our collective responsibility is to take care of the environment, but managing food waste can start at our individual homes through easy changes that make profound impacts!

Written by: Sangeetha

04/2024

References

Chatin, M. (2024, January 3). ‘Ugly’ veggies that no one buys add to Singapore’s huge food waste. The Straits Times. https://www.straitstimes.com/opinion/ugly-veggies-that-no-one-buys-add-to-singapore-s-huge-food-waste 

Food waste. (n.d.). Towards Zero Waste. Retrieved April 20, 2024, from https://www.towardszerowaste.gov.sg/foodwaste/ 

Food waste management. (n.d.). https://www.nea.gov.sg/our-services/waste-management/3r-programmes-and-resources/food-waste-management 

Impact of food waste | Food Waste in Singapore. (n.d.). https://blogs.ntu.edu.sg/hp3203-1920s1-u28/impact-of-food-waste/

Sadek, K. (2024, April 23). How to minimise food waste at home, according to MICHELIN Green Star Restaurant chefs. MICHELIN Guide. https://guide.michelin.com/sg/en/article/sustainable-gastronomy/minimise-food-waste-home#:~:text=Serving%20smaller%20portions%20can%20help,to%20a%20nutrient%2Drich%20garden.