Current Measures:

For example, Sofitel Singapore Sentosa Resort and Spa has installed a food waste tracking system to minimise wastage.

3. Food for heart VWO takes scraps from bread shops and distribute them to the poor

Problem: there a lack of awareness about the situation of pulau semakau, Singapore's one and only landfill. it is teeming with biodiversity which is dying everyday from the pollution. estimated to only last until 2045

measure now: theres a "save semakau" campaign which provides tours around the island to help spread awareness to the problem. 

The measure now does not have enough reach to cater to the entire population. many citizens are still unaware of the severe consequences their rubbish is causing to the environment in the semakau. Futhermore, some people who are already aware dont find the incentive to reduce their waste to reduce the impact on semakau

Current measures: 

1. Cyber Security Agency, an agency under Singapore government, gives advice to the public on how to safeguard their online privacy

2. Talks given in schools such as by KingMaker on how to use the internet and social media more appropriately and how to protect themselves on the internet

Current measures:

1) Greensquare, a social enterprise with a goal of raising Singapore’s textile recycle rate, provides convenient textile recycling services to Singaporeans so as to encourage increased participation in recycling amongst locals. Such initiatives include setting up drop-off locations where people may donate their unwanted clothes for recycling.

2) Project Upcycle, an initiative by the Central Singapore Community Development Council educates locals on ways to upcycle one’s old clothes through workshops. Through education, this project aims to bring awareness to Singaporeans on how they may reduce textile wastage by extending the lifespan of their old clothing.

It was reported that there is about 791,000 tons of food wasted yearly in Singapore.

Food waste accounts for about 10 per cent of the total waste generated in Singapore, but only 16 per cent of the food waste is recycled. The rest of it is disposed of at the waste-to-energy (WTE) plants for incineration. 
Current measures:
1. NEA launched an outreach programme in November 2015 to encourage the adoption of smart food purchase, storage and preparation habits that help consumers save money while reducing food wastage at source. The outreach programme features educational materials publicised on newspapers, television and through community-led initiatives, which included an educational skit, as well as a resource package for schools. 
Problems: 
The outreach programme  is not effective in raising awareness and people are still not actively concious on the consequence of their food wastage
2. 

One-Dish@A-time campaign by The Food Bank and Plentyfull, to encourage people to consume meals made from ingredients that have been discarded not because they have turned stale, but because they are “ugly”.
Problem: 
The effect is not long lasting as it is patron only order food that restaurants create and not actively choosing to cook with "ugly" food. People are still not buying "ugly" food and cooking with it themselves, which is not solving the problem at its root.