This study focuses on analysing food wastage behaviour of consumers and fast food outlets, specifically McDonald’s, in Singapore. The aims of this research included finding out the main source of food waste, relative processes and technology that support the reduction of food waste and how different stakeholders such as consumers, businesses and the government can play a part in reducing food waste. The lack of awareness of food wastage issues in Singapore gave rise to the theme of this study.

 

Qualitative research with highly experienced management staff from McDonald’s operators highlighted the key causes of food wastage to be overproduction from back-of-house, limited shelf-life of food products and excessive ordering of inventory. The lack of infrastructure, inadequate government incentives and the lack of consumer awareness were also factors contributing to food waste in Singapore. A survey was conducted with consumers pertaining to their behaviour towards their eating habits and opinions on meal portions in relation to McDonald’s as well as their level of awareness regarding food recycling systems and campaigns.

 

With concerns to the general public, awareness on food wastage can be put forth to them through educational tools, well-organised campaigns and special scaled bins. As for businesses, measures to curb food waste apart from their current efficient practices would include HotRot technology, self-service ordering kiosks targeted at customer preferences and statistical tablemats and posters to induce the knowledge of food waste in consumers. The implementation of ‘Kompogas’ technology processes, an increase in the number of food recycling facilities and additional measures to encourage companies to collaborate with food organisations are also ways in which the government can play a vital role in managing food waste.