Food waste: The unappetising truth
Why combatting food waste is essential in the fight against climate change
Text: Anna A
The fight against climate change is an ongoing one. Reducing our use single-use plastics is of paramount importance, but cutting down on food waste is another essential in the pursuit of sustainable living that requires just as much attention.
Over the last decade, there has been growing concern about the dangers of it, with experts stating that food waste is just as much, or even more crucial as the plastic revolution.
Singapore’s food wastage has grown by about 20% over the last decade. In 2019 alone our Garden City generated over 744 million kilos of food waste — that’s the equivalent of two bowls of rice per person, per day, or around 51,000 double decker buses. Food waste, or food loss, is generated by us as consumers, food manufacturers, distributors, retailers, wet markets, supermarkets, food courts and farms.
Winnow is a global brand that develops technology used by food services businesses (such as hospitality establishments and supermarkets) to cut food waste in their operations. The Soothe spoke to the team to find out more about the fight against food wastage, and what we can do to help.
TS: What effect does food waste have on our planet and climate change?
Winnow: One third of all food produced is never eaten, and this waste accounts for 11% of total greenhouse gas emissions. That gives food waste a carbon footprint that is three times greater than that of plastic waste.
When food waste goes to landfill sites and rots, it produces a greenhouse gas called methane which, combined with carbon dioxide and other harmful gases, warms up the earth’s atmosphere resulting in widespread environmental and humanitarian damage.
TS: What are the best ways to cut down on food waste?
Winnow: There are a range of actions that can be carried out to cut food wastage in your commercial kitchens including waste prevention using technology, waste redistribution to food banks and charities, composting and donating inedible food to animal feed.
There are plenty of ways that we can cut down on food wastage such as:
1. Make a shopping list, and don’t over buy: Plan ahead and make a list so you can keep track of what you need when you’re in the supermarket or wet market. Buy enough of what you need for a particular recipe, or what you can actually eat rather than overspending and buying more than you need.
2. Keep up to date with your use-by dates: In Singapore, a lot of perishable goods that are shipped in have short use-by dates. Make sure you’re aware of what they are and only buy what you can eat before it expires.
3. Get creative with leftovers: Adapt and learn how to tweak recipes to include items that you need to use up from your pantry. Experiment and see what you can create.
4. Use your freezer: Meet the most underrated piece of kitchen equipment: the freezer. You can put plenty of food items in there from leftovers to bread or fruit.
5. Create your own compost: Don’t throw away your green or brown scraps and start an urban compost. The Green Collective SG shares lots of great tips on what to use and things to look out for.
TS: Do you think people are becoming more eco-conscious about food waste?
Winnow: The APAC region is becoming more eco-conscious with regional regulations increasing awareness. For example, in Singapore the National Environment Agency has made it mandatory for all commercial businesses to segregate food waste by 2024. Meanwhile, China have launched programmes such as the Clean Plate Program.
Samuel cites The Spheres in downtown Seattle as one of his favourite examples of biophilic design. Developed by Amazon, The Spheres provides workers with a direct link to nature, boasting more than 40,000 plants from the cloud forest regions of over 30 countries. Here, individuals can think and work whilst surrounded by greenery –– the ultimate wellness and productivity boost.
So, how can organisations incorporate biophilia in the workplace? Samuel recommends adding potted indoor plants that provide a visual connection with nature, installing plants as features akin to living green walls, or displaying visual art and water fountains that bring the sounds of nature into your office (think the soothing sounds of a trickling creek).
If you’re designing an office from scratch, use wood and stone within the landscape (nature is not just about views, but also texture), and consider using earthy tones like greens, browns, blues, whites, and gold. Natural patterned wallpaper is a winner, although it’s best to avoid geometric patterns as these are man-made. Also, make sure there is plenty of natural light to reduce stress and fatigue. Daylight changes from yellow to blue to red throughout the day, and the body’s circadian rhythm uses these transitions to create the right balance of serotonin and melatonin in the body.
Lastly, don’t forget about smell. Given that scents trigger powerful memories, using natural fragrances in the workplace can induce the feeling of being outside. Natural ventilation and adequate breezeways ensure that employees can enjoy the smell of Singapore’s tropical storms, but for fragrance that impacts performance essential oils and diffusers are the way to go. Try lavender for improved concentration, citrus for reduced stress, and peppermint for alertness and mental performance.
Thinking of getting started? Check out the best and sturdiest indoor plants that you can get in Singapore here.
