Non-profit groups step up efforts to bring restaurant excess to needy [News]
October 14, 2016 by Save Food Cut Waste
Filed under Blog
By Wong Casandra, TODAY, 25 Sep 2016
Sometimes it’s lamb stew on the menu, other times it’s roast duck. For the past few months, Marina Bay Sands (MBS) has been donating excess food prepared for banquets to the less fortunate. On each occasion, an average of 50 to 80 trays of unserved, blast-frozen cooked dishes are delivered for same-day consumption.
Under the watchful eye of Executive Chef Christopher Christie, kitchen staff check the food is at -5°C to -10°C before packing them into thermal boxes. Staff from The Food Bank Singapore stand ready to load them into a van for delivery.
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Source: TODAY
Insights on Food Waste in Singapore
July 29, 2014 by Save Food Cut Waste
Filed under Blog
We have been running the Save Food Cut Waste campaign since Nov 2012. There is now more awareness about food waste in Singapore and we have been getting several enquiries from the public who are concerned about food waste.
To address some of the concerns on food waste, let’s take a closer look at food waste generated, the causes, ways to reduce food waste, key barriers, and our proposed action plan to tackle food waste.
Food Waste in Singapore
Over the last 10 years, the amount of food waste generated in Singapore has increased by 45%. In 2013, the amount of food waste generated reached an all-time high of 796,000 tonnes and only 13% of it was recycled. Read more
