Venue: NYP - N.504
180 Ang Mo Kio Ave 8, Singapore 569830
Jointly presented to you by: SFMA, Asian Culinary Institute Singapore (ACI), Nanyang Polytechnic (NYP) and National University of Singapore (NUS)
Food waste is one of the biggest waste streams in Singapore and the amount of food waste generated has grown by around 30% over the last 10 years. 763 million kg of food waste was generated in 2018 – that's the weight of more than 54,000 double decker buses.
Increasing amount of food waste puts pressure on our resources. More waste disposal facilities, such as waste-to-energy plants and landfills will be required and this is absolutely not sustainable for land-scarce Singapore.
Hence there is a need to minimise food wastage and recycle or treat unavoidable food waste. Join us to explore how food waste can be minimised, reduced and even recycled.
- Reduction of Food Waste through robust food safety management.
- Managing Waste Innovatively.
- Sustainable Packaging.
Overview of Food Waste in SG – reduction of waste through robust food safety management/Cold chain management (NYP, Gan Heng Hui)
How to upcycle waste into premium food products (NUS, Lin Jing)
How to convert waste into other materials and challenges in scalability (NYP, Henry Leung, Subramaniam Gurusamy)
Sustainable Packaging (NYP, Chevady Chang)
Networking / End of Programme
Participation Fee: Member Price - S$0 Non-Member Price - S$0
For more details, please email to email@example.com