Chong Sidney (SOC), Eldon Kin Yan Chu (FASS), Koh Cai Lin (FOS), Lauren Lee Hui Ying (SOC) & Ong Li Jin (SOC)
Academic Advisor: Ms. Wong Kah Wei
Food security is essential in Singapore as less than 10% of its food is locally produced (Tortajada, 2016). Bread, amongst other staples, is most commonly discarded (Ng, 2017). Since large quantities of perishable bread are served in the Dining Hall, we targeted bread wastage. Repurposing is innovative in transforming potential waste into something useful, so our objective is to educate and change mindsets on the consumption of leftover bread.
A three-pronged approach comprising i) baking workshops with pre and post-workshop surveys, ii) dissemination of infographics including recipes and debunking myths about leftover bread through communication platforms and iii) collaboration with the Dining Hall to transfer leftover bread from breakfast to pantries was adopted. Through this approach, 63% of the leftover bread was consumed. The amalgamation of numerous baking workshops, dissemination of recipes and placement of breakfast’s bread in the pantries proved effective in reducing bread wastage in the Dining Hall.