Tips to Minimise Food Waste

According to the National Environment Agency (NEA), 763,000 tonnes of food waste was generated in 2018, equivalent to the weight of 54,000 double-decker buses. This has increased by about 30 percent over the last decade.

Global food wastage is still a harsh reality. It has been estimated that 1.6 billion tonnes of food is wasted annually. Food wastage’s carbon footprint is estimated at 3.3 billion tonnes of CO2 equivalent of greenhouse gases released into the atmosphere per year.

The top three reasons people threw out food were because it had expired, had gone moldy, or that it looked, smelled, or tasted bad.

A survey also revealed that consumers were more likely to waste food at home as opposed to when they eat out as they tended to buy more food than they consumed. The study found that about a third of consumers surveyed throw away 10 percent or more of uncooked and unconsumed food items per week.

In Singapore, the expiry date can refer to both the “use-by” and “best-before” dates. date labels do not always accurately reflect the quality and safety of food products. For instance, food could still retain its freshness and edibility if stored at the right temperature.

There are some tips you can adopt to minimize food wastage