12/4/2017 3:09:01 PM
|written By : Team India Se|
Singapore households waste and throw away 2.5 kg of food each week. At this rate, Singapore may run out of land to dispose of the waste, says the National Environment Agency (NEA).
In 2016, the amount of food wasted was equivalent to the weight of over 3,500 MRT trains, says the NEA, noting food waste has increased by about 40 per cent over the last 10 years.
“At the current rate of waste disposal, we will require a new waste-to-energy plant to be built every seven to 10 years, and a new landfill to be built every 35 years. This is not sustainable given Singapore’s land scarcity constraints,” the NEA said.
More than half the food waste could have been prevented by “not over-ordering, over-buying or over-cooking”, it added.
The study was conducted from November 2016 to March 2017 when representatives from 443 households were interviewed and waste samples collected from 279 of these households three days a week.
Dr Amy Khor, Senior Minister of State, Ministry of Health and Ministry of Environment and Water Resources, stressed the need to reduce food wastage. She said, “If everyone does their part to reduce food waste, we also save on the resources needed to produce the food, as well as to dispose of it. This in turn reduces our carbon footprint. So let us all work together to make 2018 the year of Climate Action, and build a sustainable future for generations to come.”
Ms Gladys Wong, chief dietitian/senior manager, nutrition and dietetics, at Khoo Teck Puat Hospital, gave some advice on food storage. “In Singapore’s warm temperature, most raw foods not consumed within three to four days should be refrigerated to minimise the nutrition loss as well as bacteria spoilage. It is important to store all raw foods dry and cleaned from dirt in the refrigerator. If possible, store foods whole. Cut or peel only before eating or cooking as the cut surfaces of the foods when exposed to air can result in some nutrients loss.”