THE SUSTAINABLE DISPOSAL TRENDS OF FOOD WASTE IN SINGAPORE

Abstract

It is a known fact that food waste in most societies is a perennial problem which has consequences such as social, economic and environmental costs. Food waste accounts for about 10% of solid waste in Singapore, but only 14% of food waste was recycled in 2016 based on statistics reported by the National Environment Agency. The remaining food waste was disposed of at the waste-to-energy plants for incineration, after which the ash was landfilled at Semakau Landfill. Food waste prevention and recovery through alternative methods have been identified as a means of reducing the environmental impacts of waste generation, and ultimately, leading to more sustainable waste practices, In order to achieve a more sustainable waste reduction goal, this research carried out a holistic review of the food supply chain from production, wholesale and retail to the consumer end. Two major environmental technologies were explored for a sustainable food waste disposal that could tackle the largest bulk of food waste generated in Singapore. While not all technologies assessed could be deployed practically, this dissertation showed that it was possible to improve the overall recycling of food waste in Singapore using a combination of aerobic digesters deployed in communities. With the successful implementation of a sustainable food waste recycling, we can realize the environmental benefits of CO2 emissions reductions, improved energy efficiency, reduction of incineration wastes as well as solid and chemical sludge waste reduction.