||One third of the food worldwide goes to waste. This has an impact on natural resources such as water and energy resources. Research on underlying processes of food waste in specific contexts are important as it will give insights on how to resolve this issue. Singapore is a country with an high GDP for its region. Because of this developed status, it may be an predictor for other surrounding countries, such as Indonesia and Malaysia. In Singapore, approximately 158 kg per capita per year of food was wasted in 2014. In comparison to Malaysia, which wastes 177 kg food per capita per year, this is a lot: Malaysia is producing food itself, where food is lost. Singapore produces almost nothing itself yet almost equals the amount of food waste.
The reasons behind food waste in Singapore come from the love for food and abundance from wealth, in combination with the reflection of government policies on clean and green Singapore.
Through fieldwork and literature research, it is found that the Singaporean government is aware of the food wastage problem in Singapore. Not only because of the global impact, but also for reasons of local impact. First, as Singapore is small, limited space is available to use as landfill. Second, the government has, since independence in 1965, sought to show an image of clean and green Singapore, and food sustainability is seen as green. Paradoxically, this image of a clean and green Singapore may also be the pitfall for food waste in Singapore: as Singapore is promoted by the government to be clean and green, this may have its effect on the quality of food consumers want: high quality and no blemishes.
However, the Singaporean government has recently started to introduce measures against food waste, in educational campaigns, but also at hawker centres by educating hawkers and introducing food waste recycling machines. The government stimulates other businesses in Singapore to also reduce food waste. Supermarkets and in the service sector have introduced measures to reduce food waste as well.
Not only measures in existing business, new business opportunities and charities are found as well through reducing food waste. Rooftop farming, advice business on being green, but also charities. Willing Hearts, Food from the Heart and Food Bank are leading charities that reuse food waste to provide needy with food.