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Singapore's current efforts to reduce food waste:

1. Public campaigns - initiatives such as "Love your food" where they partner with NGOs (Non-governmental organisations) to raise awareness among consumers and to educate them so they gain a deeper understanding on food wastage.

2. Food waste segregation and recycling - promote food waste recycling by installing food digesters in commercial premises.

How well is Singapore doing in reducing food waste?:

1. Singapore started implementing food waste prevention ideas in 2019 and since then the food waste has increased.

Ways to measure their success:

1. Waste to recycling ratio

Check how much food is recycled compared to how much is wasted.

2. Semakau landfill:

Check if there is an increase or decrease in the amount of food waste sent to semakau landfill.

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Some hands on activity we can include is building a mini compost bin.

We first create a small compost jar either layers of greens, browns and soil. Then add water and observe changes over time.

It teaches how decomposition happens and the role of oxygen.

Another hands on activity we can do is gardening

Use finished compost in a school garden. Let students plant veggies or flowers with it and track growth.

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Singapore generates 800000 tons of food waste annually which is a lot for such a small nation. Despite being such a built-up country, food waste is a continuous issue due to various issues. To solve this problem, the Singaporean government has started up various campaigns. However, the problem lies on changing bad consumer habits, increasing participation in recycling and donating food.

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Benefits of reducing food waste for Singapore's economy and environment:

1. It reduces greenhouse gases in the surroundings which also ultimately reduces the temperature in the climate.

2. It strengthens food security where stable food supplies are maintain and it lowers reliance on imports.

How these benefits help families save money:

1. If Singapore's food security is good, there would be way more food supplies for everyone which will eventually reduce the costs of the food. In contrast, if there is a low supply of food the demand is higher therefore prices will increase.

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Program Title:

Waste Less, Feed More

Program Goals:

Educate students on the environmental, social, and economic impact of food waste

Equip students with strategies to reduce food waste at school and at home, everywhere

Foster a culture of sustainability and responsibility

Program Duration:

8 week program (1 class session, 45–60 minutes, per week )

Week 1: Introduction to Food Waste

Define food waste and its global impact

Discuss causes of food waste in homes and schools

Week 2: The Journey of Food

Explore how food is produced, processed, transported, and consumed

Highlight resources used in food production (water, energy, labor)

Week 3: Measuring Waste at School

Conduct a food waste record

Record and analyse the amount and types of food wasted

Week 4: Understanding Expiry Dates

Differentiate between "Best Before" and "Use By" dates

Teach safe food storage and identification of spoiled food

Week 5: Smart Eating Habits

Portion control and mindful eating

Encouraging students to buy only what they can eat

Week 6: Action Projects

Student-led campaigns (posters, social media)

Create reminders or signage for cafeteria waste bins.

Week 7: Reflection and Presentation

Students present findings, projects, or skits on what they’ve learnt

Reflect on personal changes in habits and commit to continued action