In 2019, the path towards greater sustainable and responsible eating is everybody’s business.
One of the biggest issues that the world faces today is food waste. Statistics pulled from the National Environment Agency revealed that even a tiny and well-connected island like ours produced 809, 800 tonnes of food waste in 2017, and only a fraction of that gets recycled, while the rest is simply disposed of. It is an issue that bears serious weighing in on, and one that both individuals and businesses have a role to play.
This story is from the January 2019 edition of T Singapore: The New York Times Style Magazine.
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This story is from the January 2019 edition of T Singapore: The New York Times Style Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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