HOW IT ALL STARTED
In Singapore and The World
809,800 tonnes of food was wasted in 2017 (National Environment Agency). This translates to more than two bowls of rice per person a day.
In Singapore, most food waste is incinerated and then landfilled. As most foods have high water content, burning food requires greater amounts of energy than burning general waste. When we waste food, we also waste resources utilised to grow the food such as energy and water.
According to the Food and Agriculture Organisation of the United Nations, one-third of the world's food is wasted from farm to table and that if food waste was a country, it would be the 3rd largest global greenhouse gas emitter, after US and China.
How it all started:
Months of field study, prototyping and iterations
After researching about food waste along the various stages of the food value chain, we uncovered one of the contributing factors to food waste that has not been widely explored and discussed: Cosmetic Filtering.
We came to realise that ugly food taste just as good as perfect-looking food and is as nutritious. With tireless experimentation and several iterations, a series of intricately-designed and mouth-watering food products is born!
Stay tuned for more information!