Reduce Food Wastage In Community

Problem Statement

In a world where people are dying every day of hunger, food wastage is, ironically, also a major problem (CÁNOVAS CREUS, Bernstad and Valle, 2015). It has been found out that Singapore is one of the countries with the biggest food wastage in the world with each household throwing away about 2.5kg of food every week (Zhang, 2017). Although there are many ways in which the food can be recycled, there seems to be minimal efforts that are actually being made in this direction.

The reasons for food wastage are many. Also, there are a number of hurdles in the way of recycling and reusing the waste food. Due to a number of factors, these recycling methods are not implemented properly which result to a continuous increase in the quantity of food thrown away every day and every year by people in total (Bernstad, Cánovas and Valle, 2017).

Food wastage has emerged as one of the biggest problems faced by the world in recent years. Especially in countries like Singapore, this problem is becoming bigger and bigger with each passing day. Daily food waste is from almost all sources, including households, restaurants, street hawkers and also from people who are buying and throwing the leftovers. However, no way has been found in which it can be calculated that what source produces the largest amount of food waste due to lack of empirical data and effective methods to get that data (Fligstein and Calder, 2015).

On a global level, it has been calculated that roughly 1.3 billion tons (one third) of total food produced in the world annually goes on waste. Moreover, about 9 million people in the whole world dies over lack of food or diseases related to hunger, which is more than the lives taken by malaria, tuberculosis and AIDs together (Patnaik, 2003). It has been calculated that if this food not properly disposed, it will become the third largest source of greenhouse gases emission in the world, after US and China (Dou et al. 2016).

 The table below shows the food data in Singapore in 2008, 2016, 2017 according to surveys conducted by National Environment Agency (NEA) and presented by Grandhi and Appaiah Singh (2016) and Secondi, Principato and Laureti (2015).

Year	Food Wasted (tons)	Food Recycled (tons)	Food Disposed (tons)
2008	568,000	12% of wasted food	–
2016	791,000	111,100 (14% of wasted food)	679,900
2017	809,800	133,000 (16% of wasted food)	676,800

This data proves that even though the amount of food that is being recycled has increased, the total amount of food that is wasted has increased in much greater amount. In total, the amount of food that is wasted per year in Singapore alone has risen to about 40% in the last century.

Data on food wastage

Buying more than what is needed is one of the reasons for food wastage in Singapore. This has been seen as a major problem in developed countries where per capita income is high. People usually buy more food than they can consume in the time period that the food will stay fresh (Neff, Spiker and Truant, 2015).

An estimate reveals that almost 2 bowls of rice are thrown away by every household in Singapore. This does not include the amount of food that is wasted by commercial places like restaurants. The main cause of this has observed to be purchasing more than one can consume. A survey conducted by NEA reveals out of every 10 people living in Singapore have accepted that most of the food that is wasted is the food that has been bought and put in the refrigerator. This food is taken out only when it starts to get bad, which is when it is thrown away (Ahamed et al. 2016).

In another study, about one in every four families has revealed that almost half of the food that they prepare during every meal is not consumed because it is extra. This food is neither stored nor recycled but is, in most cases, thrown away.

The data collected on the food wastage patterns and their management methods employed by households in Singapore reveal that almost half of all the food that is bought by each household is thrown away every month (Iacovidou and Voulvoulis, 2018). Rice, noodles and bread make up for almost 43% of this amount, followed by food and vegetables which comes out to be about 37% of the total food that is wasted by people of Singapore.

The Global Harvest Initiative has revealed in one of its reports that by 2050, the population of the world will cross the 9 billion mark, which will be about 2 billion more people than the present year (Kropff and DeVries, 2016). To cater to the housing and lodging needs of this huge population, more and more agricultural lands will be converted to residential lands with huge building erected on them.

This means that there would be even less food produce in the coming years when there will be so many more mouths to feed (Eigenbrod and Gruda, 2015). Even if we manage to maintain the amount of food that we are producing right now, it is assumed that it will not be able to fulfill the food requirements of people in the coming times.

Key reasons of food wastage

It has been calculated that if the current rate of food production is maintained by East Asia, there will still not be enough food to feed the people dependent on that produce by 2030 (Herrero et al. 2017). As a result, more and more people are like to move to semi urban areas and adopt beef and pork as a part of their staple diet. It might be able to supply them with the nutritional needs of their body but will certainly put a lot of excess pressure on the food resources. By 2050, we might exhaust the beef and pork production of the world, in which case, there is likely to be a huge shift in the diet habits of people.

More and more people these days are adopting veganism as a way of living (Fischer, 2016). But what scares experts that in the coming years, veganism might become the only option available for us in the world (Hyland, 2017). With the continuous depletion of resources added with the voluminous food waste that is reported annually, the day may not be very far when food will become a scarce resource and more and more people will be either forced to die in a famine like situation or just accept to eat whatever is left on our planet.

It has been estimated that by 2050, most of the food habits of the people will be forced to change due to the scarcity of food that can be foreseen (Buzby, Farah-Wells and Hyman, 2014). In such a situation, more and more customized food might be made available for consumption of people. This means that there will be specialized food for women and men, which will be further classified into age groups and genome type of each human being and the gender, age group or work culture that they belong to (Shostak, 2014).

Some experts also think that the human beings of the future will be including more and more insects in their diet (Cox, Moore and Ladle, 2016). This could be possibly done to compensate for the shortage of meat that we might face in the coming years. The food that we will eat will all be processed in labs and will have specific directions for consuming like quantity, temperature or even combinations.

The only reason that experts can claim for this drastic change in the diet habits of people in general will be the shortage that we might face when it comes to food in the coming years (Sarafino and Smith,  2014). A calculation poses the threat that in the next 35 years, most of the food that we are consuming these days will be finished and the only way to avoid it is to control our habit of wasting food (Lee, 2017).

Food requirement of the coming years

Many organizations have taken up initiatives to work in the direction of solving the problem of food wastage in order to make the future of the planet food secure (Papargyropoulou et al. 2014). The idea of food recycling has also acquired prominence in the recent years in countries like Singapore. However, there are a number of challenges that are being faced by the people or organizations who are working in this direction.

Key Challenge	Details	Possible Solution
Lack of adequate data	· The primary threat to the management and maintenance of food wastage is the lack of proper data as well as the lack of resources and methods to gather that. · This means that the only possible calculation that can be performed is the amount of food that has been wasted in total and the absence of data available from each source, namely, domestic or commercial.	· A possible solution for this problem can be research. · Although, no research methodology that is available to us right now can help us calculate the amount of food that is wasted by each household or restaurants, there could be some patterns to it. · Research methods can look for these patterns and make an estimate on what unit is wasting what amount of food.
Low demand of final product	· It has been seen that apart from bioenergy, the demand of organic fertilizers and animal feeds in Singapore is low. · Therefore, the final products of recycling food waste in this country are normally orientated externally.	· The residents should be encouraged to prefer food recycling  final products. · The cost of recycling should also be reduced to lower the cost of final products thus increasing their demand.
Quality standards that are dependent on appearance	· People from more and more countries are moving to supermarkets to buy food items (Clear et al. 2016). · These supermarkets have a certain quality standard that is based on how the food looks. It forces them to dispose-off the food items if they are not at good to look at, most of which is perfectly eatable.	· In order to maintain the quality standards, supermarkets can have the food items divided into categories that are based on the quality, which is dependent on the appearance of food, and the cost of food. · It means that food that does not look that good could be sold by them at a cheaper price. This will make food available to weaker sections of the society and also ensure better profits for the sellers.
Bulk sized packaging	· When it comes to daily needs like food, people tend to buy larger amounts that are available in bigger packaging because it may cost relatively less. · However, this also leads to more food wastage because the food items usually go bad after some times and the only option is to throw them away.	· The food packets that are sold at supermarkets should remain small in size. The supermarkets however can run offers on buying large number of smaller packets to attract customers. · Study should be conducted using Survey and Machine learning aspects to find most appropriate quantity for packaging for daily use items.
Cost of disposing vs cost of recycling	It has been seen that most people throw away excess amount of food because the cost of recycling it is usually very high (Porpino, Parente and Wansink, 2015). On the contrary, it costs nothing to throw away the food apart from the value of money that was wasted on the purchasing that food that could never be consumed.	· Governments should encourage food recycling and provide methods for the common people to do that. · Measures can be taken on a smaller scale like installation of bins for food that can get spoiled within a day. There should be effective ways in which this food can be recycled and further distributed.

Many individuals as well as organizations have taken up prominent steps in order to effectively reduce food wastage in Singapore (Pirani, and Arafat 2014). Some of the initiatives have proven to be really effective in dealing with this problem.

Initiative	Agency or individual supporting initiative	Learnings and outcome of initiative	Gaps
Dumpster Diverting: The process involves visiting departmental store owners and asking them to donate the food that they are throwing every day.	SG Food Rescue and Daniel Tay	It was found out by Daniel Tay that there are about 15 tons of perfectly eatable food that is throws away by retailers and wholesalers every day.	The initiative was taken up by an individual and hence the stores that he can approach are very limited in number.
Love Your Food @ School programme : Conversion of food waste into compost that is then distributed to nearby parks	National Environment Agency (NEA) with Greendale Primary School, Singapore	Food that is inedible for humans because either it is in bad condition or are leftovers adds up to the food wastage. This food can be converted into other useful products like animal fodder and compost that can be used by agriculturists.	The initiative is a success, but the approach is limited to local parks, which do not have such a huge demand for the compost that is produced.
Street buffet programs: Rescuing produce that was intended to be thrown and using it to prepare food and serve it to people in a buffet on streets.	Collaborative efforts of a number of waste management organizations	There is a lot of food that is wasted because either it is surplus or is unaffordable for people who actually need it.	This initiative can only be a success if conducted on a large scale, which needs a lot of financial as well as other resources.
Awareness campaigns for food wastage targeting supermarkets and other food sellers	National Environment Agency (NEA)	A large amount of food is discarded everyday by supermarkets due to the lack of buyers for that.	The initiative was just an awareness campaign that pleaded people to avoid wastage. There were no concrete steps taken in this direction.
Construction of underground sewerage system for management of waste	Government of Singapore	The project involves construction of underground tunnels that will collect all the waste produced by the residents and will use it to produce energy. The project is still in an initial stage as the government is working on building the required infrastructure.	The project involves a large investment and adequate technology to accomplish the goals. It is not yet certain that the available resources are enough or not.

It has been seen that most of the initiatives that have been taken up by individuals, non-profit organizations or even governments to manage food wastage have not given out the results that they should have. Food is a very valuable resource and it is mandatory for human survival. Wasting even a single grain of food in a world where so many people do not get a square meal means that we are welcoming great disasters for the human race in times to come (Goh, Tan and Lai, 2015).

• The major reasons why the initiatives that have been taken up to manage food wastage are many:

There is a general lack of awareness among people when it comes to managing food wastage (Hebrok and Boks, 2017). Most people, especially those living in developed countries like Singapore and USA are not aware of the threats food wastage is posing and hence, they are not working in the direction of reducing this wastage, even if on an individual level.

Even if people are aware of the concept of food wastage and are inclined towards minimizing and managing their own food disposal, there are not enough resources that they have access to in order to do the same (Macdiarmid, Douglas and Campbell, 2016). Most of the surveys conducted on various levels have revealed that people do not know what can they do with the surplus food that they have and hence, they have to just throw it away.

The word is currently facing an acute shortage of infrastructure that is needed in order to manage and undertake proper food recycling (Postel, 2014). The process of collecting the food from the people who have a surplus of it and giving it to people who cannot afford it needs to be managed in a very effective way. This can only be accomplished by constructing an infrastructure that is employed only in this process. In the lack of such an infrastructure, it can prove to be very difficult to manage food wastage.

Food safety as a matter of concern

There are a number of small units that are undertaking the job of recycling food, especially in Singapore (Frasz et al. 2015). Most of these initiatives, however, have been taken up by individuals or small-scale non-profit organizations. The number of people who are actively managing the wastage of food is much smaller than the number of people who are needed if this job needs to be performed on the desired scale so that it can show some results. This shortage of workforce is a major reason that the management of food waste is still a huge problem.

Most people have accepted that they waste food but the reasons that they have provided for it seems reasonable (Baumeister, Bratslavsky and Muraven, 2018). It has been pointed out that the cost of recycling food is much higher than disposing it off. There is also much extra effort that people need to put in the process. Hence, most people just prefer throwing away the extra food that they have rather than recycling it.

The modern society works on a system that is governed by money. There are people in Singapore who have abundance of resources at their disposal and hence buying extra food is not a great matter of consideration for them. On the other hand, one out of every 10 people living in Singapore is not able to afford a square meal in a day. This wide social gap needs to be narrowed in order to ensure that minimum food is wasted (Pfeiffer, Ritter and Oestreicher, 2015).

When it comes to commercial units like hotels and restaurants, the competition in the market leads to voluminous food wastage (Bowie et al. 2016). It has been reported that most of the restaurants in Singapore serve between 40 to 60 dishes on an average. This means that most raw materials are purchased than needed, which leads to increased wastage.

• In a survey conducted on families about food wastage, it was found out that most people stack their refrigerators with food and dispose it off in a week or sometimes even in a month (Visschers, Wickli and Siegrist, 2016). This generates in them a feeling that they are not wasting a lot of food. However, if the wastage from these households is added up, it will be same as the wastage that a household will have that disposes off food every day.

In developed countries like Singapore, farmers have resources in abundance (Renzaho, 2017). As a result, these countries produce much more food that they can consume annually. In order to ensure more profit from their agricultural crops, farmers are also contributing to a lot of food wastage in such countries.

It is very important to understand that recycling food does not only mean using it to prepare edible food. Food waste can also be used to make other things like manure and cattle fodder (Clark and Tilman, 2017). However, this will require the help of technology which can provide machinery and infrastructure needed for the process. In the lack of this technology, it can become very difficult to manage food wastage.

• The problem of food wastage and the path to solving it might be difficult. However, there are a number of solutions that can be implemented to deal with this problem.

Challenges associated with food wastage and recycling

It might be very hard for individuals and small organizations to manage food wastage. However, as this topic concerns everyone, there could be some awareness campaigns that they can take up. The awareness campaigns can address the issue of food wastage and provide solutions to people that they can implement at various levels to reduce it (Hebrok and Boks, 2017).

The small efforts made by individuals and small groups are nor sufficient for the eradication of the problem of food wastage. However, they can join hands and work together more frequently in order to create awareness as well as manage the process of food recycling.

There are many ways in which food waste can be used (Thyberg and Tonjes, 2016). Governing authorities can help introduce the masses to some of these alternative ways which can be implemented on small as well as large scales to reduce food wastage to minimum.

The commercial units that sell food, like hawkers and restaurants can make effective changes in the way they serve food to their customers. For example, they can serve only seasonal dishes which will be much more nutritious and also save the food that is wasted in cold storages.

Supermarkets that sell food items can make changes in the way they sell food can help them cut down a lot of wastage. Instead of throwing away the food that does not match their quality standards but is good enough for consumption, they can sell it at a cheaper cost. It will ensure profits for them and also reduce food wastage to a great extent.

Most of the food that is left-over from a meal, either in a household or at a commercial or large scale eating place, is disposed as waste. This can be managed by preparing and serving small quantities. The initiative has been implemented by many schools in Singapore and has proven to be a success by far.

One of the main causes of food wastage is that farmers are producing much more than the consumption in most developed countries like Singapore. This excess production needs to be curbed by authorities or managed by producing the food that stays eatable for long in larger quantities.

Most of the excess food that goes waste can be redistributed or even resold. Individuals and organizations should collaborate to manage the wastage by donating and redistributing food items that are otherwise disposed-off.

Most food that is unfit for human consumption can be collected and sent to plants that convert waste into energy. However, it is the responsibility of governments to install such projects and encourage people to send their waste food to these kinds of establishments.

As a lot of food that is wasted is expected to be generated from households, this should be utilized for other purposes. For example, the food that is thrown away in dustbins can be instead converted to manure and hence could be recycled. The technical tools needed for these processes are already being used on smaller scale but technology can pave a way to convert it into large scale projects for the purpose of effective food waste management.

Technology can be implemented in a number of ways in order to ensure that food wastage is managed efficiently. Technical developments can provide a number of alternatives for using the food that is otherwise wasted.

These plants can separate food waste from other forms of waste products and can convert it into compost or water that can be used for non-potable purposes. Technical advancements can be made to provide cheaper ways of managing food waste in this way.

Such plants can segregate the food wastage in large quantities and digest it with water sludge. This could be then transferred to an off-site treatment plant where it can be used to produce bio gas.

These energy production units can break down all forms of waste into small particles using large crushers. This waste can be further utilized in the process of production of energy.    

Human psychology will greatly help in food waste management and applying methods of psychologically affecting people can prove very effective in managing food wastage at a ground level.

The theory of planned behavior states that human emotions can be managed in a way that individuals can change their habits. This can be utilized in food waste management by implementing ways that people start associating negative emotions with food wastage. This can force them to change their food purchase and consumption patterns and slowly inculcate the habit of reduced food wastage with them.

This approach can work on the idea that most human being tend to be in control of their own behavior. The idea is to incorporate a feeling in people that they are in control of the amount of food that is wasted in their household. This idea can be combined with the association of negative emotions to food wastage to ensure that it is reduced to minimum on the basic level.

while some people do not mind about the presence of rodents or keeping their environment clean, there are those that already understands composting and its benefits. People should be made to understand that compost contains the same waste that they generate only that it is disposed at a different location. When a person starts using new waste stream like that of putting it in a compost, they tend to ignore it at the beginning. Behaviors like these ones are the one known as ick factors and people should get over them. A simple behavioral change like constructing a small pail in the kitchen to dispose of the food-soiled papers and driving away vegetable remains into an organic bin outside can help.

When fighting against people filling the environment with trash, culture difference can be one of the hindering factors. Creating materials that are accepted in that culture will work well. Making the community aware of the right food waste prevention or recycling methods is the first step in this fight. However, it is important to know that it is the tendency of people to reject methods that are not in accordance with their culture. Therefore, as a way of leveraging human psychology one have to be culturally sensitive.

Primary and High schools can work in the direction of managing food wastage by educating and guiding students to reduce the amount of food waste that they generate by taking certain simple measures and incorporating some basic values into them that can prove effective in the long run.

Students could be provided session on why food security in important and how food wastage poses a threat to the environment as well as the future.

Students can be encouraged to design or participate in activities like taking up awareness campaigns where they can talk to people and help them understand the threat to food security in the light of present food wastage statistics.

Conclusion

It can be concluded from this report that food wastage has become a major global threat. It is crucial to comprehend the consequences and apply the appropriate strategies to not only manage food waste but also to reduce it. This can be achieved by employing human psychology and generating awareness on a ground level among people to curb the problem of food wastage and its effective management.

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