Cai Wendi (FoS/SCI1), Daryl Poh Yang Qi (FoE/CHE1), Don Jeremiah Hanford Pereira (FASS/ARS1), Fong Yu Shi (FoE/MPE1), Ng Hiang Teck (SDE/ARK1)
Academic Advisor: Sadaf Ansari | Student Fellow: Sean Poon
In 2011, Singapore had 0.68 million tonnes of food waste, and only 10% was recycled. To put this into perspective, this means on average, each person in Singapore produced roughly 130kg of food waste in a year. In addition, the recycling rate for food waste has dropped from 16% in 2010 to 10% in 2011. We have over 90% of food waste still discarded. Initially we proposed a food redirection strategy that would collect potentially wasted food before being thrown away, and redirect it into different channels. Unfortunately, the pilot did not take off as we encountered numerous issues. Thus, we decided to investigate already existing food re-distribution channels provided by Food Bank Singapore and Food From The Heart to collect qualitative data on these existing system’s efficiency and effectiveness as well as evaluate its bottlenecks.
Keywords: Culture and Lifestyle Trends, Responsible Consumption, Waste Management, Food Waste, Food Distribution