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Singapore Press Holdings

Food wastage is a real problem in many countries and Singapore is no exception.

Food waste is one of the five largest waste streams generated in the city-state, the National Environment Agency (NEA) said in a statement last Saturday (Feb 16). The total food waste generated in 2017 was 809,800 tonnes - an increase of over 24,000 tonnes since 2015, according to statistics published on the NEA website.

Food waste is generated not only within the home, but at eateries as well.

According to NEA, 85 per cent of Singapore residents eat out at least once a week, with roughly one in 10 of them eating out every day - most frequently at hawker centres, coffee shops and food courts.

"Based on observations, carbohydrate items such as rice and noodles are two of the most commonly wasted food items when people eat out," the agency added.

Consumers told NEA that some reasons for not finishing their food were that the portions were too big, that "they did not eat some of the ingredients", and that they chose to buy more than enough food because they wanted a wider variety.

To combat food wastage in Singapore, NEA launched a new campaign last Saturday to encourage consumers to do three things - to order only what they can finish, ask for less rice and noodles, and say "no" to side dishes they won't eat.

NEA said that it will engage consumers at 25 hawker centres and premises of partner organisations - including Dairy Farm Singapore, NTUC FairPrice, schools and higher learning institutions.

Visual reminders - such as wobblers, table-top stickers, wallscapes and pillar wraps - will also be implemented under the campaign.

Other methods of raising awareness on the campaign include using outdoor and digital platforms, and developing an edutainment web series featuring public personalities taking up food waste reduction practices.
Other initiatives in place
A number of other initiatives - launched by NEA and other organisations - aimed at reducing food wastage in Singapore have also been launched in recent years.

One of these initiatives launched two years ago involved setting up community fridges at void decks in Nee Soon South and Tampines so residents could donate food items they would have otherwise thrown away.
Read also: Tampines has communal refrigerators for fishermen to donate their catch to those who need it more - and people are loving the gesture Read also: Employees at TripAdvisor, Oppo and Deliveroo are now involved in 'food swapping' - and have saved 25kg of food in 30 days
Last year, Swedish home appliance company Electrolux also launched a similar campaign - the Social Food Swap - where companies encouraged employees to swap food items in the office.
Read also:
Another initiative, the Food Waste Reduction Ambassadors (FWRAs) programme by NEA, currently has 400 ambassadors who have been trained to spread the word on food waste reduction.

Schools have also "been enthusiastic in playing their part", NEA said in its statement. In 2018, more than 150 schools organised food waste reduction activities.

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85% of Singapore residents eat out every week - and rice and noodles are the most commonly wasted food items while doing so, NEA says

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Singapore Press Holdings Food wastage is a real problem in many countries and Singapore is no exception. Food waste is one of the five largest waste streams generated in the city-state, the National Environment Agency (NEA) said in a statement last Saturday (Feb 16).

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In 2012, NRDC published a groundbreaking report that revealed that up to 40 percent of food in the United States goes uneaten. That is on average 400 pounds of food per person every year. Not only is that irresponsible-it's expensive. Growing, processing, transporting, and disposing that uneaten food has an annual estimated cost of $218 billion, costing a household of four an average of $1,800 annually.

Our original report sparked a national conversation about wastefulness and its consequences. In 2017, we released an update on America's progress with recommendations for what needs to happen in order to reduce the amount of food we waste. It is time to stop biting off more than we can chew and clean our plates. There is much work to be done, but we are well positioned to undertake it.

This is about more than just food. It's about resources. Even with the most sustainable practices, our food system uses enormous resources. Including cropland, fresh water, fertilizers, pest control, labor, and energy to transport and regulate temperature. If we never eat the food, those resources are used in vain. Wasted food is also a major contributor to climate change, producing more greenhouse gas emissions than 37 million cars. The majority of those greenhouse gases are released by growing the food, though a portion is released as methane as food rots in landfills. In fact, food is the number one contributor to landfills today.

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Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill

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In 2012, NRDC published a groundbreaking report that revealed that up to 40 percent of food in the United States goes uneaten. That is on average 400 pounds of food per person every year. Not only is that irresponsible-it's expensive.

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JacobMiskanin

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NRDC experts ground their work in research and science to advocate for laws and policies that create lasting environmental change. Search for an expert below, or read their latest blog posts.

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Trash Talk: The battle of the food waste bulge — why you should throw away less food

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With Singapore having declared 2019 as the Year Towards Zero Waste, TODAY’s new four-part Trash Talk series examines the issue of waste management and how Singaporeans can do our part to reduce waste. In the final instalment, we look at the burgeoning problem of food waste here, and the innovative w…

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https://www.pub.gov.sg/sites/assets/PressReleaseDocuments/Annex_Factsheet-on-Food-Waste-Management-in-Singapore-Website.pdf

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https://blogs.ntu.edu.sg/hp3203-2018-25/environmental-cost/

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Food waste is one of the biggest waste streams in Singapore and the amount of food waste generated has grown by around 30% over the last 10 years. 763 million kg of food waste was generated in 2018 - that's the weight of more than 54,000 double decker buses.

Why is this a problem?

Food waste makes up about half of the average 1.5kg of waste disposed of by each household in Singapore daily. Of which, more than half of household food waste can be prevented, with rice, noodles and bread being the most commonly wasted food items.
What is avoidable food waste?
Avoidable food waste refers to food items that could have been consumed if better managed. Examples of avoidable food waste are leftovers from a meal, expired food, stale food, and blemished fruits and vegetables. Avoidable food waste can be prevented by taking food wastage reduction actions such as buying, ordering and cooking only what is needed and adopting smart food storage and preparation practices.

Conversely, unavoidable food waste are parts/portions of food which were not intended for consumption, such as such as bones and egg shells.
What happens when you waste food?
When food is wasted, more food has to be sourced to meet the food demand and this affects our food security since Singapore imports over 90% of our food supply.

Increasing amount of food waste puts pressure on our resources. We will need to build more waste disposal facilities, such as waste-to-energy plants and landfills for incineration ash. This is not sustainable for land-scarce Singapore.

When food is wasted, so are all of the resources used to grow and deliver the food to our tables, as well as to dispose of it. This increases our carbon footprint, contributing to global warming and climate change.

To conserve precious resources, there is a need to minimise food wastage and recycle or treat unavoidable food waste. This starts with avoiding food wastage and excess food production. Where this is not possible, excess food should be re-distributed. Lastly, food waste should be segregated for recycling and treatment.

What is the government doing?
Minimising food wastage

Ongoing food waste reduction publicity and outreach programme to increase awareness of the food waste situation in Singapore, as well as to encourage consumers to adopt smart food purchase, storage and preparation habits that can help them minimise food wastage. More than 400 Food Waste Reduction Ambassadors have also been trained to help spread the word on food waste reduction with their communities, families and friends.

Developed Food Waste Minimisation Guidebooks for Food Retail Establishments/ Food Manufacturing Establishments/ Supermarkets to further reduce food waste across the supply chain. The guidebooks provide a step-by-step guide and case studies to help such establishments develop a food waste minimisation plan tailored to their needs.

Ongoing Love Your Food @ Schools project at 10 schools to encourage students and staff to reduce the amount of food waste they generate and to garner the participation of students, staff and canteen stall holders to segregate their food waste for treatment using on-site food waste digesters.

Developing novel solutions to treat food waste

Launched a pilot project to test the feasibility of using on-site systems to treat food waste at hawker centre. Based on the results from the pilot at Block 628 Ang Mo Kio Ave 4 Market and Food Centre, NEA has established that it is viable to use on-site systems to treat food waste at hawker centres if there is sufficient scale and active participation of the stall-holders to segregate the food waste. On-site food waste treatment systems have been implemented in seven hawker centres, and the insights gathered from the pilot are used to identify more hawker centres and markets for the implementation of food waste treatment options such as at Kampung Admiralty and Yishun Park hawker centres.

Supported 24 premises, including hotels, malls and educational institutions, to install on-site food waste treatment systems under NEA's 3R Fund.

Conducted demonstration project to co-digest food waste and used water sludge. Results from a trial project have shown that the process can triple biogas yield, compared to the treatment of used water sludge alone.

Conducted a "Food Waste, Don't Waste!" pilot at Tampines Greenlace HDB estate, where residents segregated their food waste and disposed of it in dedicated food waste bins on the ground floor. The food waste was then recycled at Our Tampines Hub to produce fertiliser andnon-potable water.
Building up local R&D capabilities

Looking into research & development (R&D) opportunities and considering developing pilot plants to test-bed innovative ways to recycle food waste. For example, NEA is working with the Agri-Food & Veterinary Authority (AVA) to encourage food manufacturers to carry out R&D and test-bed innovative solutions such as converting soya bean waste into useful products in our food chain. Through this and other projects, NEA hopes to build up local R&D capabilities and develop novel solutions in the management of food waste.
Legislation
From 2024, large commercial and industrial food waste generators will be required to segregate their food waste for treatment. Such premises include large hotels and malls, and large industrial developments housing food manufacturers, food caterers and food storage warehouses.

MEWR/NEA will work with the public sector to take the lead in segregating food waste for treatment in large public sector buildings where a significant amount of food waste is generated, from 2021 onwards.

From 2021, developers of new developments which are expected to be large food waste generators will be required to allocate and set aside space for on-site food waste treatment in their design plans. They will also be required to implement on-site food waste treatment from 2024.

What can you do as an individual?

Here are 3 simple tips to minimise food wastage.
1. Buy, order and cook only what you can finish
When eating out, order only what you can finish. Ask for less rice/noodles if you can't finish them and say 'No' to side dishes you won't eat.

24% of households often threw away spoilt or rotten food because they either bought too much food or did not realise that they had food hidden at the back of their fridge.

Before going grocery shopping, make a shopping list of things you need so you won't overbuy. Don't forget to check your fridge and cabinet so you don't end up buying things you already have. Not only will this minimise food waste, you won't overspend too.

Find out who's coming home for dinner and plan how much food to cook accordingly. If you plan on cooking a variety of dishes for your family, downsize the portions to avoid wasting food.
2. Turn leftovers into new dishes
Instead of throwing away your leftovers, turn them into tasty new dishes. Learn how to cook up a storm using common leftover ingredients with recipes for bread pudding pancake, spicy ribs udon, Hawaiian chicken swirls and more, here
3. Donate your excess food
Donate excess food to the needy via organisations such as the Food Bank Singapore , Food from the Heart , Fei Yue Community Services and Willing Hearts .

Also, don't forget to check out NEA's Handy Guide to Reducing Food Wastage & Saving Money

What can you do as a business?

Retailers and manufacturers can help too!
1. Offer different portion sizes options and indicate serving sizes
Food retail establishments and supermarkets can help reduce food wastage by offering different portion sizes and indicate serving sizes for consumers. This gives consumers an option to buy and order just the right amount of food for themselves, instead of having to purchase one standard size.

Food manufacturers can also help by packing food into smaller portions to cater to smaller families. This not only helps reduce food wastage due to overbuying, but also allows for preservation of freshness.

Also, don't forget to check out to check out the food waste minimisation guidebooks for Food Manufacturing Establishments, Food Retail Establishments and Supermarkets at the NEA Food Waste Management webpage here .

What are others doing?

Food from the Heart started a Clean Plate Campaign in schools to raise awareness of the environmental and societal impact of food waste. Through the campaign, Clean Plate Ambassadors will visit the schools to share with pupils the message of not wasting food and to inculcate habits of mindful eating.

SG Food Rescue brings together people who are passionate about reducing food waste in Singapore. Their main priority is food rescue. They redistribute unwanted food to whoever is willing to consume it, not just to the needy.

Foodprints @ South West - an initiative by the South West Community Development Council - is a first-in-Singapore labelling programme that aims to recognise schools, hotels, retail establishments and other organisations in the South West District that have taken steps to reduce the amount of food waste generated. Measures include designing food waste reduction posters which will be displayed around their school, and educating canteen food operators on good food management and storage practices.

Community fridges have appeared in Queenstown, Yishun and Tampines. Residents are encouraged to donate unwanted food products that are still good for consumption, instead of discarding them.

Foodscape Collective is a community of enthusiasts working towards creating sustainable and resilient food systems. Some of their initiatives include facilitating the redistribution of excess and yet-to-expire food and composting of kitchen scraps.

treatsure is Singapore's first mobile reservation platform connecting businesses & hotels with surplus food to everyday consumers. Through their mobile app, treatsure shares and reallocates excess food resources to people who would treasure them, minimising food wastage.

Tree Dots aims to reduce the amount of food waste by creating a marketplace to link people with unsold inventory to potential buyers so as to not let them end up in the bin.

UglyFood is an F&B social enterprise that fights food waste as a result of cosmetic filtering.

Good for Food is an IoT start-up that empowers hotels and large commercial kitchens with data analytics to understand their food waste generation and reduce their food waste, costs and environmental footprint.

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Why is this a problem? Food waste makes up about half of the average 1.5kg of waste disposed of by each household in Singapore daily. Of which, more than half of household food waste can be prevented, with rice, noodles and bread being the most commonly wasted food items. What is avoidable food waste?

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Food waste

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We have been leading the way in on-site organic waste solutions in the US. A landfill is a short-term solution that contaminates; it comes at a price both to organizations' bottom line and to the environment. We believe the most sustainable and cost-effective way to deal with organic wastes is on-site.

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Follow the latest news and comprehensive coverage on FOOD WASTE at CNA

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Food waste is the world's dumbest problem - YouTube

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Food waste is the world's dumbest problem

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https://www.pub.gov.sg/sites/assets/PressReleaseDocuments/Annex_Factsheet-on-Food-Waste-Management-in-Singapore-Website.pdf

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https://mashable.com/2015/02/15/food-waste-tips/

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https://www.newfoodmagazine.com/article/43551/five-ways-food-waste-environment/

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https://www.worldwildlife.org/stories/fight-climate-change-by-preventing-food-waste

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Buy Terrariums Singapore | Shop Terrarium Plants, Delivery Across Singapore

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Do you want to buy a terrarium in Singapore? Why not make it yourself? At EcoPonics' workshops, you can build a terrarium all by yourself. Keen customers can also buy readymade glass jars of terrarium plants in Singapore and have them sent to their doorstep with our delivery services.

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https://www.iberdrola.com/environment/food-waste

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Photo: WFP/Fares Khoailed

Global hunger isn't about a lack of food. Right now, the world produces enough food to nourish every man, woman and child on the planet.
But nearly one-third of all food produced each year is squandered or spoiled before it can be consumed.
For many Americans, this food waste happens in the kitchen - when we prepare food that goes uneaten or leave food to spoil in our fridges and cabinets.

But for millions of people in the developing world, this food waste happens at harvest time. Poor storage leads to pest infestations or mold that ruin crops before they even leave the farm. A lack of access to technology and markets means many farmers are forced to watch their crops rot in their fields - the manual and financial investment required to harvest them is often not available.

Along with chronic poverty, conflict and a lack of resources, food waste is one of the root causes of hunger worldwide.

Here's what you need to know:

1. Approximately $1 trillion of food is lost or wasted every year - accounting for roughly one-third of the world's food. According to the U.N. Food and Agriculture Organization (FAO), reversing this trend would preserve enough food to feed 2 billion people . That's more than twice the number of undernourished people across the globe.

2. Consumers in rich countries waste almost as much food as the entire net food production of sub-Saharan Africa each year.

3. If wasted food were a country, it would be the third largest producer of carbon dioxide in the world, after the U.S. and China.

4. Roughly 30 to 40 percent of the food supply in the U.S. is wasted, which works out to more than 20 pounds of food per person per month.

5. The amount of post-harvest food loss in Sub-Saharan Africa in 2011 cost $4 billion, surpassing what the region received in food assistance that year.

6. Cutting global food waste in half by 2030 is one of the U.N.'s top priorities. In fact, it's one of organization's 17 sustainable development goals.

7. The World Food Programme's (WFP) Zero Post-Harvest Losses project sells low-cost, locally produced grain silos to farmers and provides them with training on post-harvest crop management in five key areas: Harvesting, drying, threshing, solarization and storage.

8. WFP is also tackling food waste by boosting access to local markets. This includes sourcing its school meals with locally grown crops, working with communities to build better roads and storage facilities and, in the Democratic Republic of Congo, providing cargo bikes to mostly female farmers to increase their access to markets.

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8 Facts to Know About Food Waste and Hunger - World Food Program USA

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Photo: WFP/Fares Khoailed Global hunger isn't about a lack of food. Right now, the world produces enough food to nourish every man, woman and child on the planet. But nearly one-third of all food produced each year is squandered or spoiled before it can be consumed.

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Did you know that annually, over a third of all food bought in the world is thrown away? That's enough food to feed all the world's 800 million starving people twice over. The regions guilty of the most food wastage are:

1. North America

2. Europe

3. Industrialised Asia

4. Latin America

5. North Africa, West & Central Asia

6. Sub-Saharan Africa

7. South Asia

A lot of this waste (almost a third in every region, to be precise) is due to fresh fruit and vegetables being deemed too unattractive for shoppers to pick up from the shelves, despite being just as healthy and delicious. Each country has its own scale of what is considered a sellable produce and what doesn't make the cut. Those deemed too curvy, bulbous or slightly off-colour get thrown away to rot. Thankfully, stores across the world have started to sell these foods in "ugly baskets" for a fraction of the price to try to cut down on a huge deal of waste. It's one solution to the global issue of food waste, but there are lots of things you can be doing at home to help cut down on your food waste. Let's start by taking a look at what we toss out on the day-to-day.

What kind of food is wasted most? The most commonly wasted foods in the UK are things that can easily have been saved or used up in a number of delicious dishes. The most wasted foods are:

Many people toss bread out when it's not perfectly fresh, but there is so much you can do with it! If you have some bread that you think is a bit stale, why not try this simple breadcrumb recipe to make a tasty, golden coating for anything you want , or turn it into this warm and toastie bread and butter pud? A great tip for bagged salad is to place a piece of kitchen paper in the bag once it's opened to absorb any moisture that could cause it to go slimy. Here you can find some things time do with overripe bananas and check out this article we have on how to get the most out of your cheese.

Another great tip for cutting down on food waste is to write up an itemised shopping list. Go through your cupboards and write down exactly what you need to cut out the risk of buying things you forget you've already got at home.

There are lots of easy ways to preserve foods before they go off, too. You can dry out fruit in a dehydrator, and it keeps it for ages as a healthy, tasty snack. Everything on that list apart from the salad can be frozen, too! People underestimate the potential of freezing, but you can read more about that here. You can even take fresh herbs that are about to turn, chop them up and put them in an ice cube tray. Cover in olive oil and freeze for whenever you need them. Simply pop the little block of oil out of the tray and place into any sauce you like or even just in a dry pan for some delicious herby eggs.

So next time you're about to empty your fridge, get creative and see how you can save money, time and the planet by doing nothing more than not throwing things in the bin!
Sources:
https://assets.weforum.org/wp-content/uploads/2015/08/which-regions-waste-the-most-food_1024.png?fbclid=IwAR1k-8xoRjA4Xev5RpX_jab8sotmuSquugInkHTwuba2kXi3I03UoW9hDBY

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What is the most wasted food in the world?

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Did you know that annually, over a third of all food bought in the world is thrown away? That's enough food to feed all the world's 800 million starving people twice over.

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Did you know that annually, over a third of all food bought in the world is thrown away? That's enough food to feed all the world's 800 million starving people twice over. The regions guilty of the most food wastage are:

1. North America

2. Europe

3. Industrialised Asia

4. Latin America

5. North Africa, West & Central Asia

6. Sub-Saharan Africa

7. South Asia

A lot of this waste (almost a third in every region, to be precise) is due to fresh fruit and vegetables being deemed too unattractive for shoppers to pick up from the shelves, despite being just as healthy and delicious. Each country has its own scale of what is considered a sellable produce and what doesn't make the cut. Those deemed too curvy, bulbous or slightly off-colour get thrown away to rot. Thankfully, stores across the world have started to sell these foods in "ugly baskets" for a fraction of the price to try to cut down on a huge deal of waste. It's one solution to the global issue of food waste, but there are lots of things you can be doing at home to help cut down on your food waste. Let's start by taking a look at what we toss out on the day-to-day.

What kind of food is wasted most? The most commonly wasted foods in the UK are things that can easily have been saved or used up in a number of delicious dishes. The most wasted foods are:

Many people toss bread out when it's not perfectly fresh, but there is so much you can do with it! If you have some bread that you think is a bit stale, why not try this simple breadcrumb recipe to make a tasty, golden coating for anything you want , or turn it into this warm and toastie bread and butter pud? A great tip for bagged salad is to place a piece of kitchen paper in the bag once it's opened to absorb any moisture that could cause it to go slimy. Here you can find some things time do with overripe bananas and check out this article we have on how to get the most out of your cheese.

Another great tip for cutting down on food waste is to write up an itemised shopping list. Go through your cupboards and write down exactly what you need to cut out the risk of buying things you forget you've already got at home.

There are lots of easy ways to preserve foods before they go off, too. You can dry out fruit in a dehydrator, and it keeps it for ages as a healthy, tasty snack. Everything on that list apart from the salad can be frozen, too! People underestimate the potential of freezing, but you can read more about that here. You can even take fresh herbs that are about to turn, chop them up and put them in an ice cube tray. Cover in olive oil and freeze for whenever you need them. Simply pop the little block of oil out of the tray and place into any sauce you like or even just in a dry pan for some delicious herby eggs.

So next time you're about to empty your fridge, get creative and see how you can save money, time and the planet by doing nothing more than not throwing things in the bin!
Sources:
https://assets.weforum.org/wp-content/uploads/2015/08/which-regions-waste-the-most-food_1024.png?fbclid=IwAR1k-8xoRjA4Xev5RpX_jab8sotmuSquugInkHTwuba2kXi3I03UoW9hDBY

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What is the most wasted food in the world?

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Did you know that annually, over a third of all food bought in the world is thrown away? That's enough food to feed all the world's 800 million starving people twice over.

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https://livelytable.com/reducing-food-waste-at-home/

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https://stopwastingfoodmovement.org/food-waste/food-waste-facts/

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https://www.rubiconglobal.com/

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https://www.forbes.com/sites/quora/2018/07/18/what-environmental-problems-does-wasting-food-cause/#23e417302f7a

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Methane is a gas that remains in the atmosphere for up to 15 years. This greenhouse gas is produced by many natural and human-influenced sources. Landfills, coal mines and wastewater treatment, natural gas and petroleum facilities are only a few of the sources that emit this gas. It is more than 20 times more effective than carbon dioxide at trapping heat in the atmosphere. It is, however, an important energy source. Many companies in the United States are trying to reduce emissions of methane through management methods and technologies.

Methane is nontoxic on its own but can become lethal when it combines with another gas. Methane causes asphyxiation by displacing oxygen. It may produce symptoms of dizziness and headache, but these often go unnoticed until the brain signals the body to gasp for air. This happens too late, and the individual collapses. Because of the lack of oxygen, the result is usually death.

Methane is extremely flammable and will easily cause explosions. It can leak unnoticed into structures and spaces, and a tiny spark can ignite the undetected gas. Explosions from methane gas are extremely strong, and the damage is devastating. The explosions associated with methane gas are not limited to the space that has the highest concentration, but anywhere it has seeped. It may be in one room, or it can travel through an entire city block.

Natural gas is 97 percent methane, and problems arise when there is an insufficient air supply available for ventilation. Carbon monoxide, a by-product of methane gas, is a clear, odorless, colorless, tasteless, non-irritating gas. It is, however, very deadly. Symptoms of carbon monoxide poisoning include headache, dizziness, nausea, confusion, seizures, unconsciousness, rapid heartbeat and high blood pressure. Carbon monoxide attacks the central nervous system and may cause hallucinations and heightened emotions, sometimes causing the victim to have "supernatural experiences." Many times, the milder symptoms are mistaken for other things, such as flu, depression, chronic fatigue syndrome and migraines. Many people suffer permanent heart damage after exposure to carbon monoxide, and as many as 500 people a year lose their lives to the gas.

Like smoke detectors and carbon monoxide detectors, methane detectors are available to alert you when dangerous gases are present. The audible alarm is a safeguard against poisoning from the deadly gas and from explosions that can result from methane leaks.

Methane levels can vary from one area to another. It occurs naturally through sources such as wetlands, termites, freshwater bodies, oceans, permafrost and wildfires. The majority of natural methane emissions come from wetlands, with termites being the second-largest natural source.

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Methane is a gas that remains in the atmosphere for up to 15 years. This greenhouse gas is produced by many natural and human-influenced sources. Landfills, coal mines and wastewater treatment, natural gas and petroleum facilities are only a few of the sources that emit this gas.

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https://www.opb.org/news/blog/ecotrope/the-pros-and-cons-of-curbside-composting-in-portland/

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Food loss and waste has a negative impact on food security, economic development and environment. Find the facts & ways to address it. We all have a part to play.

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https://www.weforum.org/agenda/2015/05/why-are-most-of-the-worlds-hungry-people-farmers/