SINGAPORE - Singaporean consumers are mostly motivated by cost savings in a drive to reduce food wastage, a survey found.
A survey commissioned by the National Environment Agency (NEA) and Agri-Food & Veterinary Authority of Singapore (AVA) collated responses from 1,016 participants.
It found that eight out of ten Singaporean consumers feel bothered when uneaten food is thrown away. Most respondents said that they avoid wasting food if possible in their preparation of meals at home, eating out or catering of food.
Consumers were also more likely to waste food when eating at home compared to dining out because they tend to over-buy. According to the survey, the most common reason given for doing so was to ensure that household members had more than enough to eat.
In its bid to reduce food wastage, NEA will be launching a programme to encourage the public to engage in smart food purchase, storage and preparation habits.
From Nov 23 onwards, posters and educational videos on food wastage will be featured through channels such as digital and mobile media platforms; at bus-stop shelters; in newspapers and on TV.
The press statement added that the public can also access an online handy guide to reducing food wastage, available at www.cgs.sg/FWRToolkit, which provides a wide range of useful tips on how to reduce food wastage at home and when dining out. The handy guide provides suggestions on meal planning, food storage, as well as recipes and innovative ideas on how to use leftover food to create tasty dishes for the family.
NEA will be partnering various food retail businesses such as Cold Storage/Giant, PRIME as well as Community Development Councils (CDCs), grassroots leaders, partners and stakeholders to undertake community-led initiatives related to reducing food wastage.
Mr Ronnie Tay, Chief Executive Officer of NEA, said: "The amount of food waste generated in Singapore has seen a 1.5-fold increase in the past 10 years. While we work to reduce food waste disposed of through means such as food waste recycling and redistribution of unsold and excess food, the preferred approach remains that of preventing food wastage in the first place. We encourage everybody to buy only what he needs, or order only what he can finish, and help save the environment and resources by reducing food wastage."