Eric Bryan (FOE), Kennard Orlando Wijaya (FOE), Megan Mak Yuk Cheng (SDE), Wu Luoyu (FOE)
Academic Advisor: Dr. Corinne Ong
Ugly fruit wastage occurs at every stage of its life cycle. This significantly contributes to fruit wastage, which together with vegetables amounts to half of the food wastage in Singapore (Judith Tan and Vanessa Liu, 2020). The root cause of this is the “beauty-is-good” mindset, resulting in cosmetic filtering. To tackle this issue, we aim to shift RVRC students’ consumer demand which is expected to encourage Dining Hall vendor to minimise fruit wastage and hopefully suppliers, in the future. A blind test juicing booth was conducted to persuade RVRC students that ugly fruits are just as tasty and nutritional as appealing fruits. From our surveys and focus group discussions, we found out that our booth has influenced RVRC students to consume ugly fruits, which justifies our recommendations to the Dining Hall vendor to consider accepting and serving ugly fruits in the near future and the long run.