#ARecipeForChange

#ARecipeForChange is a month-long campaign focused on how our food choices impact the environment.

The food we eat has a huge impact on the environment. At every stage – from production, to processing, to transporting – our food consumes resources, and produces planet-warming greenhouse gases (GHG). Hence our food system is inextricably linked to the climate; while it contributes to climate change, climate change also threatens food production and security.

With the COVID-19 pandemic disrupting global supply chains and posing a threat to food security, Singapore is ramping up towards its ‘30 by 30’ goal – to achieve 30% of the country’s nutritional needs with locally produced food by 2030. Every individual has a role to play in contributing to this national ambition.

By making small changes, we can collectively reduce our carbon footprint from food and the resources needed for food production.

Read more about the environmental impact of our food in Singapore in this report.

Avoid food waste

In Singapore, the amount of food waste has grown by around 20% over the last 10 years. In 2019 alone, Singapore generated around 744 million kilograms of food waste – equivalent to 51,000 double decker buses. To conserve resources and minimise contribution to landfills, it is important to avoid food wastage and excess food production.

Buy local produce

Local produce travels a shorter distance to reach consumers, hence translating to a lower carbon footprint from farm to table. Buying local produce can also help support Singapore’s “30 by 30” goal and create demand for locally produced food items.

Choose alternative proteins

Switching to alternative proteins, such as plant-based meat or cultured meat, can reduce the emission of greenhouse gases by almost 10 times as compared to beef. With increased awareness of the impact that meat has on our planet, we can make a difference by choosing more sustainable proteins.

Our MARCH towards food sustainability

The #ARecipeForChange campaign may have concluded but the march towards food sustainability continues.

Check out the wrap-up video below to see what went on!

An array of virtual activities!

From 13 March to 21 March 2021, we ran over 25 virtual activities such as cooking demonstrations, educational talks and hands-on workshops by experts, well-known chefs and personalities.

Click on the playlists below and discover ways to eat more sustainably right in your own kitchen. Tune in to stories of our local farms too and learn how you can do your part to support Singapore's '30 by 30' food security goal.