Food Wastage and Student Satisfaction Rates in Schools with Central Kitchen Meal Model

72 Dr Charlene Chen asked the Minister for Education regarding school meals (a) what is the percentage of plate waste (discarded food) in schools on the Central Kitchen Meal Model compared to traditional canteen models; and (b) what measures, if any, are being taken to improve the palatability and freshness of centrally prepared meals for students.

73 Ms Eileen Chong Pei Shan asked the Minister for Education (a) whether the Ministry monitors food wastage rates in schools under the Central Kitchen Meal Model (CKMM), specifically the proportion of bento meals disposed of uneaten; (b) if so, what are the current wastage rates across the 13 CKMM schools; and (c) how do these rates compare to wastage rates in schools still operating under the individual stallholder model.

74 Ms Eileen Chong Pei Shan asked the Minister for Education with student satisfaction listed as one of four evaluation criteria for the Central Kitchen Meal Model (CKMM) (a) what specific indicators and measurement methods are used to assess student satisfaction with bento meals across the 13 schools; and (b) what satisfaction thresholds must be met for the CKMM to be considered successful.

Mr Desmond Lee: My response will address the questions raised by Dr Charlene Chen and Ms Eileen Chong on food wastage and student satisfaction under the Central Kitchen Meal Model (CKMM).

While traditional canteen stalls provide on-the-spot flexibility for students to select dishes and customise portion sizes and taste, what the students order may not always provide a balanced meal including sufficient vegetables.

When we first rolled out the CKMM, we observed food wastage in the initial weeks of implementation. This was particularly noticeable among our younger primary school students. Some children could not finish their meal portions and others needed time to get used to the new flavours and dishes they have not tried before. As meals are pre-ordered, students were also adjusting to the new system of not being able to choose on the spot.

Since the start of the year, the Ministry of Education (MOE), schools and operators have been listening to the feedback and making improvements. For example, when celery proved unpopular with students, operators switched to broccoli, which has been better received. This is the kind of response we seek, one that maintains nutrition while ensuring children eat what is served.

Regarding menu diversity and options, I would like to address a common misconception. Under the CKMM, students actually have more choices than before. Our operators now offer six to 14 different meal options daily, with menus changing weekly or even daily. Compared to the small number of stalls these 13 schools previously had, our students are getting more variety now.

We are not guessing what students like. We regularly gather feedback on flavours and variety, and we track which bento options are most popular. This data helps us fine-tune menus to match student preferences whilst still meeting the Health Promotion Board's nutritional standards. MOE is also working on establishing clear satisfaction benchmarks to guide our operators. At the same time, we recognise that our students' tastes are wide and varied, and it is not possible to satisfy all tastes and preferences. However, we remain committed to doing our best to provide meals that are both nutritious and appealing.

MOE is committed to continue working closely with schools and operators to improve the CKMM implementation. We will also explore other canteen models to complement traditional canteen stallholders. Our goal remains the same, to ensure students continue to have good access nutritious and affordable food that they enjoy eating.