In 2021, Singapore generated 817,000 tonnes of food waste and 19% was recycled. The Resource Sustainability Act was enacted in October 2019 to give legislative effect to new measures to address three key waste streams - one of them is food waste.
In this session, learn how food waste is managed in Singapore to:
- Prevent and reduce food wastage at source
- Redistribute unsold and excess food
- Recycle and treat food waste
- Recover energy
Also, you will learn tips on how you can play a part to reduce food wastage.
Speaker: Nur Shafwaty
Nur Shafwaty is a community engagement and relations manager at National Environment Agency (NEA). She works closely with various stakeholders, such as grassroots organisations, to empower and conduct outreach on national campaigns and programmes. NEA is committed to motivating every individual to care for the environment as a way of life, in order to build a liveable and sustainable Singapore for present and future generations.