Food waste accounts for about 10 per cent of the total waste generated in Singapore, but only 16 per cent of the food waste is recycled. The rest of it is disposed of at the waste-to-energy plants for incineration. There is a need to manage food waste holistically. Reducing food wastage, redistributing unsold or excess food, and recycling/treating food waste are important components of our national waste management strategies to work towards Singapore becoming a Zero Waste Nation under the Sustainable Singapore Blueprint 2015. The diagram below shows Singapore’s food waste management strategies, with the most preferred approach at the top of the hierarchy. Besides the effort required collecting and disposing of it, food waste contaminates recyclables and compromises recycling efforts. It may also encourage odour nuisance issues and vermin proliferation if not managed properly.