Singapore is drowning in food waste. Semakau, the nation’s only landfill, is projected to reach capacity by 2035, and food waste is accelerating the countdown. In 2023 alone, only 18% of food waste was recycled, while the rest was incinerated or buried.
This highlights a critical challenge for the nation’s sustainability goals, and restaurants are a significant part of the equation. Food services contribute a large share of the country’s food waste through overproduction, spoilage, and plate leftovers, often without effective tracking or waste management in place.
As a result, the restaurant industry faces increasing pressure to cut waste and improve management. Doing so requires staying up to date with the food waste trends and statistics to reveal the scale of challenges.
This article explores the key food waste statistics for Singapore’s restaurant sector, the broader impact on business and the environment, and the various government initiatives for a more sustainable future.
KEY TAKEAWAYS
- Singapore generates a large volume of food waste, and restaurants remain a major contributor.
- Most food waste is still incinerated, despite growing recycling capacity and clear government targets.
- For restaurants, food waste directly affects their profit margins, where even a small reduction can lead to higher savings.
- The government of Singapore plays a crucial role in managing and reducing restaurant food waste through incentives and sustainability campaigns.
- Restaurants can manage waste through smart menu planning, staff training, and community partnerships to distribute surplus food.
The Current Restaurant Food Waste Statistics in Singapore
Singapore faces a significant challenge with food waste, generating 755,000 tonnes in 2023, constituting about 11% of the nation’s total waste. On top of that, about 82% of food waste was either incinerated or sent to Semakau Landfill.
Moreover, the government has identified food waste as one of the priority waste streams under the Resource Sustainability Act 2019 due to its high generation volume and recycling potential.
With limited land and growing sustainability commitments, this trajectory raises critical questions, particularly for high-waste industries like food services in Singapore. Here’s an overview of the current food wastage landscape in Singapore-
A. Food Services Sector
- Food services, including restaurants and hotels, were responsible for 28% of all food waste in 2022.
- Commercial and industrial sources accounted for about 40% of Singapore’s total food waste in 2022.
- Under the Resource Sustainability Act, large industrial and commercial food waste generators are required to segregate their food waste for treatment and submit annual reports starting from 2024.
- Food waste in Singapore has risen by about 40% over the last 10 years.
- The fish and seafood sector in Singapore contributes to about 25,000 tonnes of food loss each year, highlighting significant waste in this industry.
B. Economic Impact
- Wasted food accounts for 5.6% of total sales in the average food service setting.
- On average, restaurants incur massive costs of $162 billion on food waste yearly.
- Implementing strategies to reduce food waste can lead to significant savings for restaurant owners. In fact, reducing food waste by just one percentage point can save establishments $10,000 per year and increase their profitability by 6.6%.
- The commercial sector in Singapore incurs an estimated SGD 342 million in costs annually due to food waste.
- According to the Food and Agriculture Organization, 1.3 billion tonnes of food are wasted every year, costing the global economy around $940 billion.
C. Environmental Impact
- Food waste accounts for 8-10% of annual global greenhouse gas emissions, which is five times the total emissions from the aviation sector.
- The total food-related greenhouse gas emissions in Singapore are expected to rise by 19% by 2030.
- Producing food that is ultimately wasted also means significant water and energy waste. For instance, producing one kilogram of rice requires 923 litres of water, while pork production consumes 840 litres per kilogram.
D. Recycling Practices and Challenges
- In 2023, 132,000 tonnes of food waste in Singapore were recycled, which makes up for 18% of the food waste generated.
- However, this food waste recycling has significantly increased over the past decade, up from 13% in 2013.
- Despite high household participation in recycling initiatives, contamination is a significant challenge. Non-recyclable items, including food waste, often end up in recycling bins, leading to contamination rates of about 40%.
- As a part of Singapore’s Zero Waste Masterplan, the aim is to increase the total recycling rate to 70% by 2030.
Singapore’s restaurant sector continues to generate a significant portion of the nation’s food waste, with low recycling rates and limited segregation practices still posing a major challenge. The data highlights a clear gap between ambition and implementation.
However, several government policies and community initiatives are tackling waste at the source for the restaurant and broader food service industry.
EXPERT OPINION
Nichol Ng, Co-founder of The Food Bank Singapore, said, “The F&B industry is the most visible source of food waste, but the bulk of wastage comes from the trading and distribution tier. Fresh produce is heavily cosmetically filtered, and other items are also strained out under standard operating procedures; for instance, container loads of fries can be rejected for not meeting standards on length. Misprinted packaging is another culprit, and it’s frustrating when perfectly good food gets wasted for such trivial reasons.” |
Government and Community Initiatives for Restaurant Food Waste Management
1. Resource Sustainability Act (RSA)
The Resource Sustainability Act, enacted in 2019, is part of Singapore’s aim to build a resource-efficient and sustainable country. It targets three priority waste streams: e-waste, packaging waste, and food waste.
To manage food waste, the RSA mandates that large commercial and industrial establishments with significant F&B operations must segregate food waste for treatment. Starting March 2024, new buildings are required to incorporate on-site food waste treatment systems.
2. Food Waste Fund
The National Environment Agency (NEA) has allocated SGD 1.76 million to subsidize food waste treatment solutions. This fund encourages organizations, including restaurants and food establishments, to adopt efficient waste management practices by offsetting the costs of implementing such solutions.
3. Sustainability Open Innovation Challenge (SOIC)
In 2021, NEA, in collaboration with IPI and Enterprise Singapore, organized the SOIC to invite innovative solutions for sustainable practices in food waste management. The challenge received 627 proposals, with 15 startups awarded funding to develop solutions for efficient on-site food waste treatment, particularly beneficial for the F&B sector.
4. Say YES to Less Waste (STYWL)
Launched by Singapore’s National Environment Agency (NEA) in 2019, the Say YES to Waste Less (SYTWL) campaign aims to promote sustainable habits by encouraging the reduction of food waste and single-use disposables.
This initiative aligns with the Singapore Green Plan 2030, which targets a 20% reduction in waste-to-landfill per capita per day by 2026, in efforts to increase the lifespan of Semakau Landfill beyond its projected capacity by 2035.
Over 140 partners across various sectors, including retail, hospitality, and food services, have pledged their commitment to the campaign. Participating organizations implement practical measures such as prompting customers to order only what they can consume, offering incentives for bringing reusable containers, and repurposing surplus food.
5. Grand Hyatt Singapore’s In-House Waste Management
Grand Hyatt Singapore has implemented a comprehensive food waste management system that processes approximately 1,000 kg of daily food waste from its five restaurants, 16 event venues, and 677 rooms, converting it into 300 kg of organic, pathogen-free fertilizer within 24 hours.
This initiative has eliminated the use of 55,000 trash bags and saved the hotel about S$100,000 annually on waste haulage.
6. Food Rescue Programme
The Food Bank Singapore’s Food Rescue Programme salvages fresh produce and excess cooked food from hotels and F&B establishments, redistributing them to beneficiary centers for immediate consumption.
Restaurant Food Waste Singapore: Best Practices
Reducing food waste isn’t just good for the environment; it is also a strategic move for restaurants that can help lower operating costs and boost brand reputation. Singapore’s restaurants can implement several proven strategies to curb waste across operations-
- Staff training: Effective food waste reduction begins with well-trained staff. Educate employees on portion sizing, FIFO (First-In, First-Out) inventory management methods, and waste segregation protocols. Establishing clear procedures for prep, storage, and disposal minimizes spoilage and overproduction.
- Menu planning: Crafting menus with common ingredients reduces spoilage and simplifies procurement. This includes repurposing trimmings, such as turning vegetable scraps into broth or stale bread into croutons, to create value from what would otherwise be waste.
- Customer engagement: Restaurants can encourage diners to take leftovers by offering eco-friendly takeaway boxes. Plus, offering flexible portion sizes and sharing plates can also reduce uneaten food while enhancing the dining experience.
- Community partnerships: Collaborating with organizations like The Food Bank Singapore or Treatsure to donate surplus food or redistribute buffet excess can turn potential waste into a community impact.
Conclusion
Food waste is no longer just a backend issue for Singapore’s restaurants. It’s a visible, measurable, urgent challenge with environmental, economic, and social consequences. As landfill space shrinks and sustainability expectations grow, the pressure is on the F&B industry to rethink how food is handled for disposal.
Yet, the progress towards solutions is already visible. Industry leaders are already doing their bit, from in-house waste management at Grand Hyatt to participation in government initiatives.
With the right strategy, training, and tech, Singapore’s F&B sector can transform waste reduction from a compliance checkbox into a competitive edge.
Frequently Asked Questions
In 2023, Singapore generated approximately 755,000 tonnes of food waste, accounting for about 11% of the nation’s total waste.
Industrial and commercial sources were one of the most significant contributors to food waste in Singapore, with 40% of waste in 2022.
In 2022, food services such as restaurants, canteens, and hotels were responsible for 28% of all food waste in Singapore.
As of 2023, ferrous metals constituted the largest waste stream in Singapore by volume, totaling 1,296,000 tonnes, with a recycling rate of 99%.
