Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/222619
Title: FOOD WASTE MANAGEMENT IN SINGAPORE � CURRENT PRACTICES, KEY CHALLENGES AND POLICY RECOMMENDATIONS
Authors: CHAN YI MING ANNABELLE
Keywords: Environmental Management
MEM
Master (Environmental Management)
2017/2018 EnvM
Pow Choon Piew
Sustainable food consumption
Sustainable development
Food waste
Multi-stakeholder approach
Issue Date: 1-Mar-2019
Citation: CHAN YI MING ANNABELLE (2019-03-01). FOOD WASTE MANAGEMENT IN SINGAPORE � CURRENT PRACTICES, KEY CHALLENGES AND POLICY RECOMMENDATIONS. ScholarBank@NUS Repository.
Abstract: Food waste is a pressing issue globally given that one-third of global food made for human consumption is eventually discarded (FAO, 2011). Moreover, with the increasing demand for food with increasing global population growth, food that is unnecessarily wasted would mean a waste of natural resources used for production and an inefficiency in the distribution of food. In Singapore, food waste accounts for one of the largest proportion of waste generated in the country (22%), with only 14% of it being recycled, while the rest is being incinerated (NEA, 2017a). This dissertation seeks to problematize the current food waste management system in Singapore by examining the underlying socio-cultural issues which inhibit consumers from reducing food wastage and using the findings to support recommendations for policy and process frameworks. The exploratory nature of this research sets the basis for the use of an inductive methodology that will enable patterns and broad findings to be established regarding the food waste issue in Singapore at the consumer level. This dissertation proposes an alternative and enhanced framework for food waste reduction efforts in Singapore. It also attempts to highlight that the food waste issue at the consumer level should be tackled through a multi-stakeholder approach that promotes a shared responsibility for a sustainable future. It is contended that social complexities underlying environmental and social problems should be recognized and addressed for effective solutions to the food waste problem.
URI: https://scholarbank.nus.edu.sg/handle/10635/222619
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