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.
