Food Waste

It’s time you make a small step towards food waste management. In developed countries, the abundance of choice and availability of food make our behaviors reckless. We stack our fridge in full just to discover later than half of its content has expired, and we need to throw it away. In Singapore, an average household wastes around 2.5 kg of food every week, which makes the food waste 10% of the total waste in this country! 

With hunger still occurring in nearly every country, food waste was classified by G20 as a global problem, endangering food security, nutrition, use of natural resources, and the environment. So what can you do about this? Below are some tips on how you personally can minimize food waste:   

Plan ahead what to buy.

Make a list of groceries based on your meal plan for the week and stick to it. Don’t buy extra just because it looks nice.  

Add a new ingredient to a dish.

When you see the food is close to expiry, stir it into something. Zucchinis taste fantastic with scrambled eggs, and salads can take any ingredients in. Make stews with vegetables that spent longer in your fridge, or add the ingredients that you had no idea what to cook with to your whole grains

Donate food. 

Contact grassroots organizations and charities that accept food donation. Alternatively, just give the food to someone you know may need it more than you. Do it as soon as you realize that you have some extra food, not after it has been spoilt. You are giving this food to people, so respect their dignity.  


When you have too much food which would otherwise be wasted, call friends for dinner so you can prepare more than you alone can eat. Make something refreshing and healthy and offer colleagues at work for lunch. There are many ways you can utilize your extra food, be creative.    

Use FIFO (first in, first out) system to manage your food. 

This list is by no means exhaustive, but a good start of developing a better approach to consuming foods mindfully. 

What can you add to it from your side? Do not plan to start food management later. Do it now – go to the fridge and revise what you have, what is close to expiry and create a system where you can easily monitor what you have, what you need and when you should consume it.

Keep a note on the fridge with this information and plan what to buy after revising what you have and deciding how you will cook this all. 

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