Скачать или смотреть Food waste Management|Case study video|sns Institutions

Food waste management is the systematic practice of reducing, recovering, and repurposing food products to minimize environmental impact and maximize resource efficiency. In 2026, global efforts are centered on the United Nations Sustainable Development Goal (SDG) 12.3, which targets halving per capita global food waste by 2030 .Management strategies are prioritized based on an inverted pyramid known as the Food Recovery Hierarchy, focusing on the most beneficial environmental and social outcomes.Food waste that is improperly managed may give rise to odour nuisance issues and even vermin proliferation. Food waste may also contaminate other recyclables in the blue recycling bins and end up compromising the recycling outcomes (dirty recyclables are usually of little value to recycle). Therefore, there is a need to manage food waste holistically. Reducing food wastage, redistributing unsold or excess food, and valorising/treating food waste are important components of our national waste management strategies to work towards Singapore becoming a Zero Waste Nation. The diagram below shows Singapore’s food waste management hierarchy that prioritises the prevention of food waste from being generated.
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