According to a study conducted by the National Environment Agency, a staggering 788,600 tonnes of food were wasted last year. This statistic is something Nicholas Ng hopes to change with The Food Bank Singapore, a charity he and his sister Nichol founded in 2012 to reduce wastage within the supply chain. “The biggest challenge we face is that people and companies still do not want to donate due to pride; companies are also worried about legal and [branding] issues,” he says.
His organisation functions as a centralised warehouse for food donations from companies and the public, and passes the donations to charities that in turn distribute the goods (ranging from surplus produce to food with short shelf lives) to the needy. It is currently working on a “food rescue project” with F&B establishments to assist in salvaging and donating excess cooked food. In December, The Food Bank will embark on a festive drive to collect unwanted food gifts. Ng hopes such efforts will inspire the public to do their part in reducing wastage: “Everything starts small, but it has to start somewhere.”