Gladys Tan Shi Xuan, Kelvin Harris, Low Jun Yang Leroy, Nadya Devani, Oh Won-Jun
Academic Advisor: Dr. Chua Siew Chin
According to National Environmental Agency, approximately 800 tonnes of food waste was produced in Singapore in 2018 and only 16% was recycled. Food waste is also predicted to continue to increase with the growth of Singapore’s population. However, even with elaborate food waste strategies, the issue of food waste persists and majority of the food waste contributed by households could have been prevented at the beginning. Households are also found to be one of the main contributing factors to increasing food waste. Our project aims to nudge changes to households’ behaviours by raising awareness of cooking with food scraps, and studying households’ receptivity to cooking with food scraps. We created a consolidated web page that consists of self-created videos, text recipes and supplementary videos to showcase ways to cook with food scraps. We then assess viewers’ level of understanding and receptivity to cooking with food scraps through a feedback survey. Our results shown that majority of the respondents found our web page to be useful in raising their awareness of cooking with food scraps. Majority of the respondents are also receptive to cooking and consuming food scraps. In short, the use of video and text recipes on a website appears to be a feasible approach to increase household’s awareness and receptivity of cooking with food scraps, which would alleviate the problem of food waste in Singapore.
Keywords: Food, Food Scraps, Household Food Waste