Food waste is a silent crisis with a resounding impact. Globally, a third of all food produced – roughly 1.3 billion tons annually – ends up wasted. This staggering loss fuels economic instability, intensifies greenhouse gas emissions, and depletes precious resources.
Singapore, despite its economic strength, is not immune to this challenge. As a densely populated island nation reliant on food imports, efficient resource management is critical. High living costs and consumerist habits further exacerbate the problem, making sustainable food practices a national imperative.
