Meal planning, cooking smaller portions and composting: She shows easy ways to cut food waste

When it comes to cutting food wastage, Ms Jennifer Yong is an expert at home. The vice president of payments and platforms at DBS’ Consumer Banking Group prides herself on having almost no food wastage despite overseeing daily meals for a household of seven, which includes her parents, husband, two teenage sons and a helper.

Parts of ingredients that others might throw away, such as fish bones and prawns’ shells and heads, go into the freezer and end up flavouring stocks and soups for future meals. “We try to see how we can make use of every part of everything,” she says. This will contribute to the Government’s goal of decreasing the amount of waste sent to the landfill by 20 per cent per person per day by 2026, and by another 10 per cent by 2030, thus prolonging its use.

The group put up posters in common areas and sent emails to motivate colleagues to cut their food wastage during work celebrations. This included providing tips on how to do so, such as catering food for only 70 to 80 per cent of a party’s expected number of participants. According to NEA, Singapore generated 817,000 tonnes of food waste in 2021, which is equivalent to two bowls of rice per person per day. PHOTO: GETTY IMAGES

It took the idea further in 2021, joining food delivery platform WhyQ to give patrons discounts for ordering meals during the last hour of mealtimes. Last year, it also cooperated with social enterprise Just Dabao, which sells surplus food from restaurants and bakeries at lower prices, to give consumers additional discounts when they pay with DBS and POSB cards.

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