(If you haven’t visited the previous pages, please do so before coming back to this page!)
In the following pages, we have discovered that Singapore generates more than 1,500 Olympic-size swimming pools worth of food waste in a year, which results in various environmental, social, and economic costs. Based on the Theory of Planned Behavior, we have noted that food wastage is often a result not of any single factor, but of a confluence of factors. These factors must be addressed to reduce food wastage. We also uncovered some of the cracks in each stage of our food supply chain: from farm to fork to landfill. We then revisited each stage to explore how these cracks can be mended to reduce food waste. Through this blog, I hope you have learned a little bit more about food wastage, and some ways we can act individually and collectively to rectify this problem.
Before you leave, do you remember this picture and the question asked in the the first page? Ask yourself the same question again: Imagine you are in a regular supermarket and you see these two baskets of carrots (as shown below). One basket holds pretty carrots, while the other basket holds the uglier ones. In addition, a sign states that carrots from both baskets are of the same quality, encouraging you to purchase the uglier one to prevent them from being thrown away. From which basket would you choose the carrots from?
Credit: Amherst Times
It is my hope that I have provided sufficient information for you to have more reasons to pick the ugly but equally nutritious and delicious carrot. Regardless of your choice, can I suggest that you can pick up a pretty and ugly carrot the next time you visit a store, cook them the same way, and test if there really is a difference among them? Please let me know via the comment link below when you get your answer! 🙂