Koh Yu Jie (FoS), Le Trung Hieu (SoC), Lieu Wei Zhi Ivan (FoS), Sinchita Sathish (FASS), Teo Jin Ming (SoC)
Academic Advisor: Dr. Chua Siew Chin
With growing affluence, food waste is increasingly an issue in Singapore. Food waste can be classified into post-consumed and pre-consumed. Our group choose to tackle the issue at the pre-consumed food stage, because this will ultimately reduce the post-consumed waste. Based on our observations at various canteens and from previous group’s results, we realise that rice is the most commonly wasted dish due to a mismatch between the portion of rice served and the individuals’ appetite level. This problem can be solved by better matching the individual’s need with the amount of rice served by the vendor. We intend to implement a rice level chart where customers can specify to vendors the rice quantity that they want, thereby reducing the level of food waste. Our inspiration comes from the sugar level chart implemented by Gong-Cha, where customers have the autonomy to decide the sugar level they want. Our target stall is the mixed vegetable rice stall at Business/Computing canteen We intend work with the stall vendor to implement the more/less rice ordering system over a week, and thereafter, survey the students’ responses to verify the viability of our idea. We hope that our idea can encourage you to think twice about rice when you are eating out.
Keywords: Waste Management, food waste, rice, Cultural and Lifetstyle Trends, canteen