Eugene Tay of Zero Waste SG to talk about food waste reduction in Singapore

He wants to focus on reducing food waste first and then redistribute edible food.

Eugene Tay is the Executive Director of Zero Waste SG, a new non-governmental organisation dedicated to help Singapore accelerate the shift towards zero waste and the circular economy. Zero Waste SG aims to promote education and engagement on the 3Rs (Reduce, Reuse and Recycle) among individuals and households; increase waste minimisation and recycling among businesses and organisations; and reduce specific waste.

A key programme managed by Zero Waste SG is the Save Food Cut Waste campaign to educate individuals, businesses and organisations in Singapore about the environmental and social impacts of food waste, and to encourage everyone to take action in reducing food waste.

Eugene will be speaking at the SBR Industry Insights Series which will take place on November 17-18, 2015.

SBR: What are your previous experiences and positions held that contributed to who you are as an entrepreneur today?
I started the non-profit organisation, Zero Waste SG, because of my work experience in dealing with waste minimisation and recycling in the government and with businesses. We generate too much waste and we can no longer use more resources to generate more waste.

SBR: What are your key business philosophies?
At Zero Waste SG, we aim to accelerate the shift towards zero and the circular economy. For food waste, we should focus on reducing food waste first and then redistribute edible food. Finally inedible food waste should be recycled.

SBR: Can you give us a glimpse of what you will talk about at the SBR Industry Insights Series?
I will be sharing the policies and measures by the government, businesses and individuals to reduce food waste in Singapore.

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