Towards Sustainable Food Waste Management: A Reflection on Food Waste Evolutions in Singapore

International Journal of Agriculture & Environmental Science

© 2021 by SSRG - IJAES Journal

Volume 8 Issue 4

Year of Publication : 2021

Authors : Teck Choon Teo, K. C. Patrick Low

10.14445/23942568/IJAES-V8I4P101

How to Cite?

Teck Choon Teo, K. C. Patrick Low, "Towards Sustainable Food Waste Management: A Reflection on Food Waste Evolutions in Singapore," SSRG International Journal of Agriculture & Environmental Science, vol. 8,  no. 4, pp. 1-12, 2021. Crossref, https://doi.org/10.14445/23942568/IJAES-V8I4P101

Abstract:

Undeniably food waste is daily generated in large quantities globally, suggesting the diminishing of natural resources and the initiation of ecological pollution concerns if repudiated without valorization or consumption. Incidentally, food waste management presents a significant threat in the circular society, and it destabilizes the sustainable development in global food production, worsening ecosystem destruction. The international community must work towards reducing the extent of food that gets wasted. Notwithstanding, there are possible tensions between reducing food waste and the resilience of food production. On the one hand, over-production of food is a factor contributing to waste. On the other hand, they also offer stability in the form of redundancy. In this study, we explore specific intercessions intended to reduce food waste by assessing its influence on the various facets of resilience. It also recognizes established, appropriate, governmental, and social considerations that hinder food waste and alleviation. Applying global expertise and best practices in dealing with food waste, recommendations are made on how these issues must be addressed. The results from this study widen suggestions to the waste management authorities in Singapore in determining strategies for future growth and application of food waste source activities in community programs and the information drive that encourage the use of these programs.

Keywords:

Food loss and waste (FLW), sustainability, supply chain, circular economy

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