SINGAPORE: Regardless of the heavy rain on a Tuesday night, greater than a dozen folks made their approach to Ang Mo Kio to gather free meals from an “open home”.
At their vacation spot: Dozens of jars of olives, guacamole dips, marinated mushrooms, salsa, cans of kidney beans, packets of espresso beans, quinoa flour, packing containers of pudding and containers of flavoured popcorn – all neatly laid out on sheets of newspapers on the entrance porch of a home.
The one catch is that many of the meals is previous the best-before date.
The open home is one instance of a meals rescue that the Taylor household does.
Ms Karen Yip and her husband David Taylor drove to a warehouse earlier that day to select up 160kg of processed meals to disclose to others in want.
Final month, CNA tagged together with two households on their meals rescue journeys to doc the method from assortment to itemizing and distribution, underneath meals rescue group Divert for 2nd Life (D2L). Meals rescuing normally includes taking surplus or undesirable meals from meals companies resembling importers or eating places and redistributing them to these keen to look previous best-before dates.
CNA additionally adopted the Sik household on considered one of their weekly bread or pastry rescues.
The mum, Ms Evelyn Loh, goes on these rescues along with her youngsters, who assist her carry baggage and containers whereas travelling through public transport from their flat in Choa Chu Kang.
Whereas each households come from completely different means, they share a typical objective of lowering meals wastage and wish to see edible meals put to good use in mild of staggering meals waste figures.
In response to the Nationwide Surroundings Company, meals waste accounts for round 12 per cent of whole waste generated in Singapore. In 2021, the nation had 817,000 tonnes of meals waste, up from 665,000 tonnes the 12 months earlier than.
