Food Waste Valorization: Leveraging Singapore’s Zero Waste Master Plan and 30-by-30 Goal

Singapore, being a land-scarce country, imports more than 90% of the food supply, which poses a challenge in ensuring food security. In the last five years, Singapore, with a population of 5.9 million, generated approximately 759 tonnes of food waste on average, thus further deepening food security challenges and imposing enormous pressure on the country’s food and land resources. The Zero Waste Plan and the 30-by-30 food security goal initiated by the Singapore government focus on reducing waste and improving resource efficiency and encourage the collective efforts from the local agri-food businesses to sustainably provide 30% of Singapore’s nutritional requirements by 2030. In recent years, valorizing food waste streams into higher-value products has been an increasing trend in tackling food wastage and offering a new source of food ingredients. Food wastes such as okara, spent barley grains, and fruit and vegetable wastes have been successfully valorized into a variety of prototypes by local research and development capabilities for food and agricultural applications. However, food waste valorization faces various challenges, i.e., infrastructure development, economy viability, consumer awareness, collaborative partnership, regulatory support, and data management. This review serves as a reference for other countries in ensuring food security and achieving sustainable development goals.