Towards Zero Food Waste
Building a food secure future
A third of the world's food is lost or wasted each year. This is enough to feed three billion people – which is twice the size of China and more than three times the number of hungry people in the world. Yet, one in nine people still go hungry today.
From an environmental perspective, food wastage amounts to almost a tenth of global greenhouse gas emissions, making it the third largest emitting ‘country’ in the world behind China and the US, or almost equivalent to global road transport emissions.
As the world’s population expands and environmental pressures increase, the global food waste crisis becomes more dire day by day, exacerbated by the Covid-19 pandemic. Supply chains have been upended; farmers are unable to sell or transport their fresh produce, or even harvest them. Massive amounts of food end up dumped at the production level. At the same time, up to 265 million people around the world are suffering from food insecurity and face possible starvation.
As a purpose-driven bank, we seek to create value for the long term by managing our business and working with our customers and partners in a balanced and responsible way. We need to change the way we view consumption and production to do more and better with less. Together, we can build a more sustainable future for our children and the generations to come.
Supporting hard-hit communities
For segments of communities across the region, their livelihoods have been adversely impacted by the Covid-19 outbreak and they are going hungry. To help address some of the enormous needs that have arisen, DBS, in April 2020, launched the DBS Stronger Together Fund. It is an SGD 10.5 million fund to provide 4.5 million meals and other medical necessities to communities across the region that have been hard hit by the pandemic.
Find out more here.
What we’re doing
We have taken steps to reduce food waste within the bank and at our events. For instance, we reduced the amount of food catered by 20% for the 2020 DBS SpringFest celebration in Singapore, and good quality unserved food was later redistributed to more than 100 foreign workers. Among our employees, the Singapore FoodShare project is a chatgroup that informs members of excess food from buffets held within our premises. It potentially activates more than 500 subscribers to eat or take away the surplus food. In India, we started tracking food waste in our cafeteria since May 2019 and have seen a near 30% reduction in compost waste collected.
We’re also working with social enterprises to reduce food loss. In China and Taiwan, for instance, we’re working with social enterprises to reduce food loss in farms due to transport and export constraints during the Covid-19 outbreak. As of April 2020, over 2,500kg of oranges have been rescued and sold through a BUY4GOOD programme in China.
We work with community partners across the region to redistribute food to those in need. In Hong Kong, for instance, more than 280 employees volunteered in 2019 with Food Angel, a local charitable project that prepares nutritious meals and distributes them to underprivileged communities. Our employees also volunteered in various programmes by Foodlink Foundation, a charity in Hong Kong dedicated to collecting safe-to eat surplus food from F&B outlets for delivery to those in need. In Singapore, our DBS People of Purpose regularly volunteer with food charities like Food Bank Singapore to rescue ugly food and redistribute them to communities in need. We also partner both Food Bank Singapore and Food From the Heart to sort and pack donated food items for redistribution to beneficiaries.
In Taiwan, we partnered social enterprise Goodwill Foods to redistribute ugly vegetables and social enterprise Do You A Flavor to distribute hot meals made from donated food ingredients. In Indonesia, we also partnered with Food Bank of Indonesia to provide and deliver nutritious food to its beneficiaries.
Since 2018, we have been composting our cafeteria waste. In 2019, DBS’ kitchen in Singapore diverted more than 3 tonnes of organic waste to our own composter, creating 1977kg of compost. We also teamed up with social enterprises Bettr Barista and Edible Garden City in 2019 to tackle the issue of coffee waste at the Singapore Fintech Festival. Close to 100kg of used coffee grounds was collected from the bank’s booth and across the three SFF cafes to be composted and used as fertiliser for our upcoming edible garden at DBS Asia Hub.
Used coffee grounds from DBS Hong Kong’s premises have been recycled through a “Zero Grounds Coffee Campaign” by Eco-Greenergy, a DBS Foundation Social Enterprise Grant Awardee that turns coffee grounds into innovative products such as soap, compost and flower pots. Since the campaign launch in August 2019, 2.9 tonnes of coffee grounds have been recycled.
Working with partners
- Social Enterprises
We support and partner with various social enterprises working to reduce food loss and food waste across Asia. These social enterprises address pertinent food waste challenges in innovative ways, such as addressing nutritional deficiencies with sustainable food sources and converting waste cooking oil into biofuels.
In 2020, DBS Foundation launched a special category of grants for innovative businesses working towards Zero Food Waste, as part of its annual Social Enterprise Grant Programme. Some examples of solutions that the Grants support include technology, applications, innovations, products that reduce food loss along the supply chain as well as those that manage surplus food or upcycle food waste to value added products.
Here’re some social enterprises we support:
Cha Tzu Tang (Taiwan)
S4S Technologies (India)
Rooftop Republic (Hong Kong)
Eco-Greenergy (Hong Kong)
Pandawa Agri Indonesia (Indonesia)
Edible Garden City (Singapore)
Pure Milk (Taiwan)
Buy Directly From Farmers (Taiwan)
We are working with the Singapore Chamber of Commerce and Industry in China on it's “Let’s Eat, Waste Not!” programme to support F&B members whose business have been negatively impacted by Covid-19.
In India, we have also partnered with the Akshaya Patra Foundation – which runs the world’s largest school lunch programme to end child classroom hunger – in a campaign to provide more meals for children. We are also working with partners across the food and agriculture sector to help create more efficient supply chains and reduce food loss and waste.
In Singapore, we are supporting the National Parks Board’s Gardening with Edibles programme as a founding partner, to encourage more Singaporeans to be engaged with nature and to build social bonds while greening the nation. The Gardening with Edibles initiative, which will run in 3 phases from June 2020 – April 2021, will be implemented through the distribution of free packets of leafy and fruited vegetable seeds to interested members of public.
All DBS employees based in Singapore will be invited to apply for a seed package to begin their very own home gardening journeys with their families. This initiative aligns well with DBS’ efforts to reduce food waste, as food use optimisation forms a key component of Singapore’s food resilience and security.
We’ve partnered The Straits Times, the English flagship daily of Singapore Press Holdings and national broadsheet, to run a weekly Sunday series to raise greater awareness around food waste, so everyone can play their part in tackling this crucial issue. We explore pertinent issues and challenges in the areas of food loss and waste, as well as innovative solutions. We also offer practical tips on how households can take steps to reduce their food waste.
Click below for a look at our past issues.
Food waste: should we really be concerned? How much do you know about it? Take this quiz and test your knowledge!
Learn more about food waste
Check out our articles and videos for more information and tips to help you reduce food waste.
How to start growing your own edibles
As interest in urban farming and edible gardens grow, National Parks Board (NParks) has launched the Gardening with Edibles initiative — jointly supported by founding partners DBS Bank and Tote Board through the Garden City Fund — as part of a larger effort to strengthen community well-being.
Do you have too many food items falling out from your fridge and kitchen cupboards from overbuying during the circuit breaker period?
Waste not, want not: how to reduce food waste
Ms Yap, who is studying urban agriculture at Republic Polytechnic, first took up the part-time job in a cafe as a service crew member in 2015. The amount of food tossed away during the preparation process and discarded at the end of each day disturbed her.
5 tips on reducing food waste
The Sunday Times speaks to a housewife, a restaurant owner, a hawker chef and two environmental educators.
The next chapter of our food story
A pandemic may have thrown global food supply chains into disarray, but new and innovative methods are reshaping food systems, from farm to fork.
Reduce your food waste footprint
For many of us, our relationship with food has probably changed quite a bit during this pandemic. Perhaps you have picked up cooking as you stay home to stay safe. With little experience with preparing your own meals, the inexperienced cooks among us might have ended up overbuying, overestimating the amount needed to prepare a dish or preparing more food than can be finished.
These Singaporeans are growing their own crops as an additional source of fresh produce
During the circuit breaker period, music teacher Sylvia Chua has been supplementing her meals with crops she cultivates in the community garden near her home in Marine Parade.
Rescuing livelihoods and feeding the community
Once a bustling hotspot for people to gather and enjoy meals, many coffee shops are now quiet and empty. The Covid-19 pandemic has left stall owners worrying over how to pay for their rent, utility, food ingredients and manpower as they see fewer customers.
Get ready to broc & roll: this easy pasta dish uses the whole broccoli
For home chefs looking for new and easy dishes to whip up, this broccoli and mushroom pasta dish makes for a scrumptious meal for the whole family. Better yet, it makes use of the whole broccoli, so you don’t have to throw the stems away.
Changing food habits amid Covid-19
Since the start of the Covid-19 outbreak, restrictions on dining in at restaurants and shortages in ingredients have changed many young Singaporeans' relationship with food. Some, having no prior experience with cooking, have dipped their toes into the world of culinary arts, while others have taken the chance to change their dietary habits.
How food waste can be reduced at restaurants, food courts and coffee shops
Food and beverage businesses are trying to survive in a challenging climate. As they face a sharp decline in demand, they are also dealing with a disrupted food supply system.
How to minimise food loss during storage and transportation
While the Covid-19 pandemic has cast a spotlight on the massive amounts of food that have gone to waste globally, farms, importers, distributors and retailers have been coming up with ways to reduce food loss even before the outbreak. Here’s a look at how food is lost during storage and transportation, and how some businesses are tackling this.
Rescuing food from going to waste
Chinese New Year is usually the best sales season for premium blood oranges from Hubei province. Considered one of the tastiest mandarin oranges in China and viewed as lucky due to its red pulp, the fruit is harvested between December and March every year.
But a lockdown of the Chinese province on Jan 23 threw things into disarray. A staggering 4,500 tonnes of oranges — enough to fill 170 shipping containers — were left unsold in Hubei’s Enshi City, an area known for growing this variety of the citrus fruit.
Whip up a tasty meal with what you have
Instead of running to the supermarket for more ingredients to whip up something, try making do.
Try scavenging in your freezer or larder, as if you are on a food rescue mission, and see what you come up with.
A community coming together
Seventy-two-year-old plumber Yee Sheng Kheong has seen the number of customers dwindle since social distancing measures were implemented in February to stem the spread of the coronavirus.
“I used to go out and work every day when I get calls for plumbing jobs, but now I don’t go out of the house anymore, which means I’m not earning,” says the sole breadwinner.
How food is lost and saved from farm to market
The Food and Agriculture Organisation of the United Nations estimates that about a third of the food the world produces annually is lost or wasted before it reaches the market, due to problems ranging from the lack of proper post-harvest storage, processing or transportation facilities.
The unfolding Covid-19 pandemic and measures to curb the spread of the virus have exacerbated the food waste problem in many parts of the world. Labour shortages and logistic bottlenecks resulting from border closures, lockdowns and trade disruptions have disrupted the harvesting, processing and transportation of food supplies. The crisis has thrown into sharp relief the need to rethink existing farming and food systems.
Cabbage is green in more ways than one
How do you reduce food wastage at home?
Start by taking stock of what is in your fridge, especially the vegetables as they are highly perishable.
5 things you can do to boost Singapore's collective food security
The Covid-19 pandemic has cast a spotlight on the issue of food security worldwide, including Singapore. An important step to boosting Singapore’s resilience against any supply shocks is reducing food wastage. Here’s what you can do to help boost Singapore’s food security.
Where our food comes from
Singapore has over the years taken steps to boost its food security. It has worked with nations around the world to diversify its food import sources, maintain a national stockpile, and is continuously looking to technology and research to boost local production.
Today, its food imports come from more than 170 countries and regions. Here’s a look at where some of Singapore’s food is imported from.
#SGFOODSECURE: A recipe for food security
The Covid-19 pandemic has cast a spotlight on the issue of food security worldwide, including Singapore.
Thanks to various strategies put in place over the years, our city state is the world’s most food secure nation, according to the Economist Intelligence Unit's Global Food Security Index 2019. Nonetheless, Singapore, which imports more than 90 per cent of its food, remains susceptible to factors that threaten global agricultural production.
From farm to table
Crushed egg shells, used coffee grounds and spoilt uncooked vegetables - such ingredients are repurposed as compost for the crops grown at One Farrer Hotel's rooftop farm.
This "self-contained system" makes effective use of what is usually discarded as food waste.
TreeDots: turning food waste into opportunity
With the amount of food wastage almost doubling over the last 10 years in Singapore, it's time for serious intervention.
TreeDots aims to reduce food wastage by creating a platform to link businesses with unsold inventory to potential buyers and prevent perfectly edible food from ending up in the bin.
This social enterprise wants to ensure the fish we eat doesn’t cost our environment
What is the true cost of that fish on your plate?
When fish farms are not sustainable – a host of environmental challenges ensue. Pesticides and antibiotics used might end up released into the environment; large amounts of fish waste can pollute and deplete oxygen from the water; coastal habitats might be destroyed to build these farms.
UglyFood: transforming imperfection into wholesomeness
Have you heard of "cosmetic filtering"?
You may have been guilty of it in the past, when you chose a bunch of kai Ian over another just because it looked prettier or greener, or perhaps it had less "holes". Almost all of us have done so, at some point.
The battle of the food waste bulge — why you should throw away less food
With Singapore having declared 2019 as the Year Towards Zero Waste, TODAY’s new four-part Trash Talk series examines the issue of waste management and how Singaporeans can do our part to reduce waste. In the final instalment, we look at the burgeoning problem of food waste here, and the innovative ways to tackle it.