Singapore's policy of charging diners S$5 for every 100 grams of food waste is a targeted approach to combatting food wastage in a country with limited natural resources and high import dependency. By making diners financially accountable for the food they leave uneaten, the policy encourages mindful consumption, discourages over-ordering, and instills a greater respect for food. 

Given the cultural context, where food is often taken for granted, the policy not only addresses waste but also emphasizes sustainability and responsibility in consumer behavior. This fee system has proven effective in reducing food wastage in Singapore's hotels and restaurants, offering an innovative solution to a global issue by holding consumers directly responsible for their food choices.

Applying a similar policy in india could have a transformative impact on the country’s food wastage crisis, especially in restaurants and large events like weddings. Food waste is a significant issue in india, with the country discarding an estimated 78 million tonnes of food annually, even while millions suffer from hunger and malnutrition.

Indian weddings, known for their lavish spreads and abundant food options, often see large amounts of leftover food discarded. Implementing a penalty for food wastage at such events would encourage guests to take only what they can consume, leading to a reduction in excess food preparation and serving. This approach could inspire a cultural shift toward mindful consumption and moderation, helping indians adopt a more sustainable approach in social gatherings and daily life.
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Food Wastage

SIBY JEYYA

08/11/2024 10:29 AM