Efforts to Manage and Reduce Food Waste in Military Camps

Miss Cheng Li Hui asked the Minister for Defence (a) how does the Ministry manage the demand and supply of meals for active and reservist servicemen in military camps; (b) how does the Ministry keep track of the amount of food waste in military camps across Singapore; (c) what is the amount of food waste across military camps per year and the plans to recycle food waste; and (d) how is the Ministry working with the camp food caterer to manage and reduce the amount of food waste in military camps.

The Singapore Armed Forces (SAF) has instituted a number of measures to keep food waste to a minimum. Meals at cookhouses in SAF camps are provided based on weekly forecasts of consumption depending on the particular unit's training schedules, nutritional and caloric requirements. However, to improve forecasting accuracy and reduce wastage, an electronic meal accounting system is used to track actual consumption patterns over time so that adjustments can be made to meals provided. These measures have reduced food wastage to, on average, about one percent of meals catered from SAF cookhouses.

The SAF is also studying further measures to reduce food wastage. For example, ready-to-eat meals at selected cookhouses. Such meals are prepared only when required and reduce food waste that arise due to unforeseen changes in consumption.

As another example, SAF has been working with the National Environment Agency (NEA) to generate electricity from treated food waste in several SAF camps. The SAF will continue to explore ways to reduce food waste.