Downside to Singapore's food availability - food wastage

SINGAPORE is a country where one can find food 24/7, comprising Chinese, Indian, Malay, Indonesian, Western and everything in between. It has all different types of cuisines reflecting the cosmopolitan characteristics of the city and its people. Moreover, this has come about even though it imports 90 per cent of its food. Only one per cent of its land is used for agriculture. The well-thought-through government policies have made Singapore the second most food-secure country in the world at affordable prices.

These positive aspects of Singapore's food availability also have a major negative aspect. A huge amount of food is wasted, and only 13 per cent of the food waste is recycled. On World Food Day, Oct 16, Singapore should become more conscious of the importance of food, and how environmental footprints of food distribution and use can be reduced by cutting food waste.

The detachment of average Singaporeans from the food supply chain contributes to their unawareness of the negative environmental and societal damages food waste causes. Nearly a third of all food produced in the world is wasted. According to United Nations (UN) estimates, food production will have to increase 60 per cent over 2007 levels to feed a growing, wealthier future population by 2050. Meeting these projected targets will strain the environment further and may prove well-nigh impossible.