The truth about Singapore’s foodprint

Singaporeans love their food, but end up wasting a lot of it.

Food waste accounts for about 10 per cent of the total waste generated in Singapore, according to the National Environment Agency. The amount of food wasted has increased over the last 10 years, and only 17 per cent of food waste in the country is recycled.

Meanwhile, agriculture and livestock farming are major sources of greenhouse gas emissions, which trap heat and cause the Earth to become warmer and sea levels to rise, threatening the long-term survival of low-lying countries like Singapore.

Yet, of all the food produced for human consumption, one-third is said to be lost or wasted.

What role can retailers, their customers, and key players in the entire food value chain play to reduce food waste?

On April 27, experts from diverse industries including food and manufacturing, policy makers and civil society will convene to discuss challenges, opportunities and latest developments related to food waste and its implications for food security.

Organised by Eco-Business and supported by FairPrice Group, The truth about Singapore’s foodprint will offer a lively public discussion on the role that all stakeholders can play to address this important issue.

‍