Event report

Past Event | Value Creation from Food Surplus

As part of our Circularity - 3 Days to Rethink, Reuse, Recycle initiative and the Joint Year of Sustainability France-Singapore (JYOS), the French Chamber of Commerce in Singapore hosted an insightful discussion on the food surplus challenge in Singapore.

A warm thank you to our panellists Qi Ni Lee - Cluster Lead, Corporate Responsibility and D&I at Sodexo, and Servane Thomas, AMEA Transformation Director at a multinational snack food company, who shared their expertise on the state of food waste in Singapore and explored opportunities for reducing waste and creating B2B and B2C value. 

Today, the food industry faces significant challenges, including reducing waste, adapting to shifting consumer behaviors, maintaining profitability, and evolving enterprise responsibility frameworks.

Key Takeaways:

  • Global Impact: Up to 40% of food produced is wasted, resulting in $1 trillion in losses and contributing to 10% of global greenhouse gas emissions—four times more than the aviation industry. In Singapore, food waste is equivalent to 1.7 billion servings of chicken rice, primarily at the retail and consumer levels.
  • Management Strategies:
    • Prevention and Reduction: Programs like Sodexo's Waste Watch aim to cut food waste by 50% using data-driven insights and consumer education.
    • Recovery and Reuse: Technologies such as composters, digesters, and biofuel production manage unavoidable waste, despite their energy-intensive nature.
    • Consumer Behavior: Campaigns promote using "ugly" produce and reducing portion sizes to minimize waste.
  • Sustainability Approaches:
    • Cultural Shifts: Emphasizing the value of food and reducing waste at its source, supported by regulatory measures like Singapore's Good Samaritan Law to encourage food donations.
    • Technological Advancements: AI and digitalization help predict and manage food production and consumption, enhancing supply chain efficiency and sustainability.
  • Collaborative Efforts:
    • Public-Private Partnerships (PPPs): Leverage shared infrastructure and foster innovation for sustainable solutions.
    • Corporate Integration: Embedding sustainability into core operations to meet consumer demand for ethical and affordable products, driving positive change in food waste management.

Thank you to all participants for making the conversation lively and engaging!

For more information about Agri-Food Innovation Committee, please contact Vanessa Hobbs vhobbs(@)fccsingapore.com 


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