Food waste
SINGAPORE: If you and your family made it a point to finish every morsel of your Chinese New Year meals, then you have all done exceptionally well. This is because every year, Singapore sees hundreds of thousands of tonnes of food going to waste. According to the National Environment Agency, the country wasted approximately 790,000 tonnes of food in 2014. During the Chinese New Year period, food waste increases by up to 20 per cent. As a small country with limited agricultural ability, Singapore is heavily reliant on imports for food. In 2014, Singapore spent US$10.6 billion (S$14.8 billion) importing 5.93 million tonnes of food. But out of that, 13 per cent of its imports, or US$1.4 billion worth of it, end up as waste. Since 2004, food wastage has increased almost 50 per cent, while food imports have been steadily increasing by 37 per cent over the same period. “As the country gets more affluent, society gets richer, more people have more income to buy food,” said Mr Eugene Tay, the founder of sustainability consultancy, Green Future Solutions, in an interview with Channel NewsAsia’s It Figures. “We can buy a lot of food imported from different countries. You buy more stuff, and you can’t finish it, and it expires and then it goes to waste.” In Singapore, food wastage has been traced to each and every step in the lifecycle of food production, from farm to dinner plates. At the root: The Farm Mr Alan Toh has been managing his farm, Yili Vegetation, for almost two decades. It is one of 200 small farms in Singapore. Along with his son, Mr Zheng Jie, he is part of Singapore’s agriculture industry, which occupies just 1 per cent of the island’s land space. With only four hectares of land to work […]