'Learn how to cut food waste the British way'

'Learn how to cut food waste the British way'
Unfinished food being cleared away. The festivities leading up to Christmas and New Year add an extra 187 tonnes to Singapore’s daily average of 7,000 tonnes of waste collected.

SINGAPORE - Singapore has been urged to follow the example of Britain, which has managed to slash its food waste by a fifth.

Dr Mervyn Jones of Britain's Waste and Resources Action Programme or Wrap - a government-funded not-for-profit group that looks at ways to reduce waste - said companies can be encouraged to trim food and packaging waste if it makes good business sense.

The head of Wrap's collaborative programmes told The Straits Times at the CleanEnviro Summit Singapore yesterday that although Singapore's conditions differ from Britain's, "a lot of the learning and methodology is already there".

For instance, Wrap has explored why consumers end up throwing out food - such as due to it going off because of improper storage - and totted up how much carbon a wine producer could save by using thinner glass.

It also demonstrated that food packaging made from recycled content is safe for food.

Dr Jones added that if recyclable material is not separated before incineration, it is akin to "taking a wodge of Singapore dollars and burning it".

He and other experts from Europe and Asia discussed the challenges of managing food waste, at the Marina Bay Sands conference yesterday.

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