Measuring and Addressing Food Waste Produced with Central Kitchen Meal Model and Implementing Measures to Reduce Food Waste
Ministry of EducationSpeakers
Summary
This question concerns food waste levels and reduction strategies within the Central Kitchen Meal Model (CKMM) as queried by Ms Valerie Lee. Minister for Education Mr Desmond Lee noted that wastage depends on factors such as student receptivity and portion sizes, particularly for vegetables and fruits. To address this, the Ministry of Education and CKMM operators are refining menus based on feedback, adjusting portion sizes, and improving meal presentation. Collaboration with the Health Promotion Board ensures nutritional standards are met while making healthy meals more appealing to students. Currently, the Ministry is actively collecting data to establish baseline food waste measurements for the CKMM rollout.
Transcript
51 Ms Valerie Lee asked the Minister for Education (a) what is the average food waste, as a percentage of total food produced, since the start of the Central Kitchen Meal Model; (b) whether the Ministry has identified the main sources of such waste, including overproduction, logistical inefficiencies and student consumption patterns; and (c) what measures, if any, are being implemented to reduce the said food waste.
Mr Desmond Lee: We take food waste seriously because it is an environmental concern. In the context of school meals, food waste gives us an indication of whether students are taking well to the food from the school canteen. The same concern applies regardless whether the school is operating under the Individual Stallholder System or the Central Kitchen Meal Model (CKMM).
In the CKMM schools, our observations so far indicate that wastage patterns vary depending on several factors, including dish popularity, portion sizes and student receptivity to new menu items. Food items like vegetables and fruits tend to see higher waste, which is a pattern we also observe in canteens operating traditional stalls.
The Ministry of Education and schools are working closely with the three CKMM operators to continually refine meals based on students' feedback. Even though operators and schools cannot satisfy all taste preferences, we are taking measures such as replacing less popular dishes, offering smaller portion sizes relative to the age group, and making healthier options more appealing in presentation and preparation. We also work closely with the Health Promotion Board to balance nutritional requirements and taste, so that students will enjoy their meals and waste less food.
On food waste data, we have been actively collecting observations since the CKMM's rollout, and are in the process of establishing baseline measurements.