Axel Lam Shi Han (FOE), Faith Lim Yi Ning (FASS), Lim Hai Shan (SOC), Lock Wen Xin Joseph (FOE), Sim Jian Wen (FASS)
Academic Advisor: Dr. Chua Siew Chin
Food wastage, one of the biggest contributors of greenhouse gases, is increasingly pervasive in Singapore. RVRC’s dining hall discards on average, 9.28kg of unserved cooked rice from trays daily. We aim to alleviate rice wastage by upcycling the unserved rice, using minimal additional resources, into a desirable consumable product for RVRC students. To promote the cause, we simplified the production process to attract other students to undertake upcycling themselves. We formulated an easy-to-follow recipe to produce tasty crackers and conducted surveys i) on students to assess desirability and ii) on House-committee members to gauge their response to the production process. Our crackers were well-received by RVRC residents and House-committees showed interest in personally carrying out the production process, finding it easy-to-follow and meaningful in reducing rice wastage. Therefore, our recipe which produces a desirable product, is easy to implement and can effectively tackle rice wastage in the long run.