Su­per­mar­kets get tips to cut food waste

Step-by-step guide­book of­fers ad­vice and ex­plains cost sav­ings firms can reap

The Straits Times - - HOME - Sa­man­tha Boh

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

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