Supermarkets get tips to cut food waste
Step-by-step guidebook offers advice and explains cost savings firms can reap
With places like supermarkets and food retail outlets accounting for half of the food waste generated here, there was a need for tips on how such waste could be cut.
The National Environment Agency (NEA) decided a guidebook was timely. Not only does the book launched yesterday provide tips, it also explains the cost savings firms can reap as a result.
The step-by-step guide includes tips such as setting up proper storage conditions to prevent spoilage, and redistributing unsold food.
The NEA said non-domestic sources, which include supermarkets, food retail outlets and food manufacturers, account for about half of the food waste generated here, which has increased by about 40 per cent over the past 10 years.
Senior Minister of State for the Environment and Water Resources Amy Khor noted that some firms are already doing their part.
For instance, NTUC FairPrice sells blemished fruits and vegetables, and seafood and chilled meats that have been on display for a day, at marked-down prices. This has helped cut the amount of food waste it produces per sq m of retail space from 11.6kg in 2014 to 6.3kg last year.
Yesterday, Dr Khor lauded five shopping malls and a retail tenant for their waste-cutting efforts at the inaugural 3R Awards for Shopping Malls, held at Concorde Hotel Singapore. The award winners