E X P L O R I N G H U M A N I T Y ’S E N V I R O N M E N T

A BIANNUAL NEA PUBLICATIONISSUE NINE: NOVEMBER/DECEMBER 2015

FOOD IN THE DECADES AHEAD INTERNATIONAL FOOD WASTE TRENDS MILAN BAGS IT UP SINGAPORE’S APPETITE FOR CHANGE THE CLEAN PLATE CLUB DONATING INSTEAD OF BINNING VICTORIA’S NEW CAMPAIGN WHY CERTIFIED PALM OIL COULD BE A GAME-CHANGER WE BREATHE WHAT WE BUY NEW HAWKER CENTRES ON THE WAY FOOD FOR THOUGHT INSPIRING INTERNATIONAL IDEAS SEMAKAU’S NEXT PHASE NTU’SLONG TERM GREEN PLAY BANKABLE ENERGY SOLUTIONS NEW WAYS TO INVEST IN SOLAR ENVIRONMENTAL AWARD WINNERS OPPORTUNITIES

PLUS A LOOK AT SEMAKAU’S

CORAL RELOCATION —AND–

MILLIONS TO BE MADE FROM

ENERGY EFFICIENCY

NOTE FROM THE EDITORIAL

TEAM

F OOD IS ARGUABLY ONE of humanity’s most defining resources. It serves as sustenance, a source of cultural identity, social bonding, and countless other functions. However, its future is at risk, marked with great

uncertainty due to population growth, resource and land constraints, pollution, and increasing phenomena related to climate change.

In this melange, ENVISION explores the complexity of how food makes it from source to fork, and the many environmental dimensions to what we eat. Whatever happens with food in the coming years will determine human prosperity in major ways.

Food sourcing is an aspect that has gotten significant attention with products like palm oil often having a dark backstory. Beyond industry and government actions, initiatives are underway to help educate and enable more responsible sourcing and consumption - but will they be enough to help make a meaningful difference? A new campaign in Southeast Asia aims to help consumers make better decisions.

Take food waste as another example. The FAO notes that 1.3 billion tons of food are lost or wasted globally every year - nearly one third of the total produced. This happens in an era where 795 million people are still undernourished.

How can players in government and industry take meaningful steps to stop this problem? How can companies tighten their supply chain management and procurement practices, and how can households and the F&B sector be more adept at avoiding food wastage? What are the values and behaviours that drive food waste? We examine case studies from Italy, Australia, and Singapore.

With many people even in developed countries in a state of food insecurity, could donating unused food be another useful tactic? If so, what should inspired donors know to make a successful programme? One leader from a leading non-profit sector food bank shares their views on the matter.

Eventually, even with the most dedicated efforts, there will be by-products of food that need disposal, and the infrastructure needed to handle them. ENVISION revisits Semakau landfill to see how the development’s second phase has unfolded not only to meet long term waste management needs, but how it continues striking a balance with its thriving marine environment. The results may surprise you.

Of course any discussion of food in the Singapore context would not be complete without hawker fare, and their synonymous hawker centres. With the government planning to build 20 new centres by 2027 with the aim of keeping local favourites both accessible and affordable to people of all backgrounds, we take a look at the plans, and also seek the insight of veteran hawkers on the state of their industry.

These topics give only a tiny portion of food’s complexity in the modern world, but they raise many important questions and share useful insights. To ensure a full plate on the table in the future, humanity will have to cook up some meaningful solutions. Are you handy in the kitchen?

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PublisherNational Environment Agency (NEA) 40 Scotts Road, Environment Building #13-00 Singapore 228231

CEORonnie Tay

DCEOKhoo Seow Poh

Editorial Committee ChairOng Eng Kian

Editorial Committee MembersRam Bhaskar, Dulcie Chan, Cheang Kok ChungChua Yew Peng, Derek Ho, Koh Kim HockLeonard Lee, Adeline Leong, AP Ng Lee ChingIvy Ong, Ong Soo San, Pun Wei Mei, Tai Ji ChoongTan Wee Hock, Wong Chin Ling, Evon Wong

Editorial LeadChris Tobias

Special thanks toGloria Calescu, Cheng Poh Kwan, Melissa ChongVal Chua, Nikita De Souza, Ann Florini, Lee NingyiAnthony Low Hock Kee, Low Swee Boon, Stephen Phoon, Mary Pereira, Marco RicciNorsiah Hassan Marican, Sanwan Safawi, Vincent SimSiti Farhana Mahadi, Angelina Soh, Song Hsi ChingPhilip Tan Chew Kee, Tan Chin Kwee, Kevin TengCaian Wales, Erinn Wales, Louise Wood, Jennifer Yeo

For feedback, comments, and contributions, please email nea_envision@nea.gov.sg

ISSN 2251-3922 (print format)ISSN 2251-3930 (PDF/e-flipbook format)

NEA Contributors and AssistanceAmir Ahamed, Bay Meng Yi, Yinghuan Chen,Cheng Chin Hsien, Chua Shuh Li, Foo Chee Yuan,Jinny Foo, Amanda Go, Christopher Goh, Ramona Gutierrez, Adeline Liu, Alex Lim, Lim Zhen Xiong, Sueanne Mocktar, Sherry Nee, Neo Ce Zheng, Gillian Oh, Ong Chin Soon, Sharon Ong, Poon Chee Peoiu, Rabeeah Sheik Mohamed Ismail, Balaji Ragothaman, Laurence Tan, Tan Shou Qun, Ann Wong, Wong Hou Jih, Yuen Pak Yew

MEWR AssistanceLeong Chi Hoong

Cover PhotographyKeshav Sishta

Comments and opinions made by external contributors and parties

interviewed by ENVISION Magazine do not necessarily reflect the

views or policies of the National Environment Agency (NEA) nor the

Singapore Government. While every effort has been made to ensure

the accuracy of the information contained therein, the NEA bears no

responsibility for correctness of the information contained in the articles,

unintentional errors, or omissions. All adverts on this magazine are

displayed purely with an intention of advertisement. No endorsement or

approval by the NEA of any product, service or supplier should be implied,

nor will any liability be accepted in this regard. All materials remain the

copyright of the NEA, unless otherwise stated and no reproduction

is permitted without the written authorisation of NEA and/or

the contributors. ENVISION Magazine is printed on FSC paper (A000522).

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GLOBAL BRIEFING18 The future of food ENVISION looks at the

complexity of food sustainability and the implications for humanity’s future

FOOD WASTE PREVENTION24 Appetite for change With annual food waste generation hovering around 800,000 tonnes, Singapore aims to clean its plate. What initiatives and technologies are underway to make this happen?

28 Equal helpings A tri-sector collaboration has

identified useful strategies to stopping food waste ripe for the taking

18 24

423830 Good ‘til the last bite Leading food businesses have a useful resource for their excess products. Avoiding food waste and eliminating hunger has never been easier

32 The Italian Job Milan boldly becomes the first European city with source separation of food waste. How did they pull it off?

ENGAGEMENT36 Love food, hate waste The Australian State of Victoria steps

up to solve its “quarter of the bin” food waste problem with new campaigns and public engagement work. A look at what strategies are working

38 Palm oil: the good, the bad & the coy

Sustainable consumption choices can only be made if consumers know what to look out for, and when there is something visible to begin with. So what’s the deal with food containing palm oil?

42 Winds of Change Several NGOs recently launched

the “We Breathe What We Buy” campaign to raise awareness, educate and empower the public to help solve Singapore’s annual haze problem

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SPECIAL FEATURE46 Serving up the new flavour The ever-popular hawker centres in Singapore are seeing a renaissance with new developments slated, enhanced management, and even public art. ENVISION takes a look at what’s on the menu

52 Real food for thought Veteran hawkers share their views

on the state of the trade and what it takes to be successful

HACKS58 Inspiring International Ideas Creative and innovative environmental solutions sourced globally

ENVIRONMENTAL AWARD WINNERS64 NEA Awards65 President’s Award For The Environment66 Singapore Environmental Achievement Awards69 Energy Efficiency National Partnership Awards

ENERGY EFFICIENCY72 Million dollar success Singapore businesses are increasingly cashing in on energy efficiency measures with significant project outcomes

TECHABILITY 74 Match made in the sun New offerings aim to boost solar uptake across several APAC markets

ENVIRONMENTAL MANAGEMENT 80 Room to fill, space to grow Semakau Landfill Phase II launches to meet Singapore’s waste disposal needs through 2035. Its coral species also find a new home 86 Bird’s-eye view Nanyang Technological University (NTU) is accelerating sustainability initiatives around its campus, placing emphasis on energy efficiency and innovative technologies

OPPORTUNITIES 90 Looking for a change? Roles for professionals serious about

helping safeguard, nurture, and cherish our environment

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LIKE WATER AND SHELTER, the importance of food to human wellbeing cannot be understated. Human behaviour and cultural development has been enormously shaped by the cultivation, cooking, and

access to food over the centuries. In his book An Edible History of Humanity, journalist Tom Standage detailed at length how social transformations, wars, economic development, and population growth all have food as their foundation. Following the “green revolution”, a near-doubling of food production took place from 1961 to the present day. Together with the expansion of globalisation, this foundation has evolved to be a global one. Its inputs and outputs are part of a complex international supply chain, supporting ever growing numbers of people. It is also one that is increasingly recognised to be unsustainable in terms of its environmental effects, and risky in terms of its future progression. Unavailability of food or sudden price spikes will quickly lead to conflict and mass migrations if left unresolved. Undernourishment can stunt development and lead to numerous physical diseases and disorders. Starvation can lead to collapse of entire societies and international instability. Perhaps this is why acclaimed writer Franz Kafka once said: so long as you have food in your mouth, you have solved all problems for the time being.

ENVISION looks at the complexity of food sustainability and the implications for humanity’s future

THE FUTURE OF FOOD

GLOBAL BRIEFING

FOOD INSECURITY But problems still loom for many: according to the FAO there are still approximately 795 million people who are chronically undernourished as of 2015. This amounts to roughly every one in nine people. While many of these are residents of developing nations in Sub-Saharan Africa and large parts of Asia, recent economic and political unrest has meant that even people in developed countries have experienced some prevalence of food insecurity. Those affected by food insecurity will not have quality and diversity of food types, the economic ability to access it, the stability of price and supply of dietary staples, and the proper utilisation of food enabled by necessary water and sanitation services.

GROUNDS FOR IMPROVEMENTBut as stark as this situation sounds, it actually reflects some improvement over recent decades, with the FAO citing a global reduction of 203 million undernourished people from 1990-92. In fact, the UNDP notes that the proportion of undernourished people in developing regions has fallen by almost half since 1990, from 23.3 per cent in 1990-1992 to 12.9 per cent in 2014-2016. This has been a result of many concerted efforts by world leaders, national governments, and the global community. There is still a long way to go however: FAO indicates improvements are needed in agricultural production and productivity, rural development, fisheries, forestry, social protection, public works, trade and markets, resilience to shocks, education and health, and other areas. Improvements like these are needed both at national and local levels, but also at international and global scales to continue to make a positive impact on food security and undernourishment.

FOOD LOSS AND WASTAGEFood security and undernourishment are not just supply issues however. While improvement in collection and filling of data gaps is needed, FAO studies indicate that 1.3 billion tons of food are lost (through poor agricultural practices and logistics) or wasted (largely via market factors and consumer behaviour) each year around the world. That’s a third of all food production. In developing countries, food loss largely occurs farm side due to issues with harvesting, transport, infrastructure, packaging, lack of cold chain management, and market issues. In short, this means that food becomes inedible before it ever reaches the people who need it, or before it can be processed into a more sustainable form. In addition to food loss, developed countries have significant issues with consumer food waste, with those in Europe and North America annually throwing out between 95-115 kg/year per capita. The leading causes of wastage include consumer behaviour, retailer and restaurant practices, and supply chain coordination issues. If improvements were made to food systems globally, these 1.3 billion tons of lost or wasted food would go a long way to feeding hungry people. The efficiency of food production systems, food security, and improved nourishment could be greatly enhanced.

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GLOBAL BRIEFING

ENVIRONMENTAL IMPLICATIONS OF FOOD WASTAGESignificant progress could also be made on environmental impacts, as food production has a large footprint. Food wastage especially means that the use of arable land, increasingly scarce water, expensive and potentially polluting pesticides and fertilisers, as well as carbon emissions from farming and transport fuels were all in vain. The FAO calculates carbon emissions are 3.3 gigatonnes of CO2 equivalent, making food wastage the third top emissions source after the nations of USA and China. It takes 1.4 billion hectares of land to produce this food (roughly 30 per cent of globally available agricultural land area) and 250km3 of water, which is roughly three times Lake Geneva’s volume. This also says nothing about the environmental effects of down-stream disposal of wasted food, be it by landfill, incineration, or other means. In dense urban areas in Asia, from Singapore to Hong Kong to Mumbai, spatial constraints and infrastructure challenges in handling large volumes of food waste are widely seen.

WIDER ECOLOGICAL IMPACTS OF FOOD PRODUCTIONBeyond food waste, there are a multitude of other environmental and ecological factors to consider. At a macro level, present food production’s over-consumption of resources and land degradation over time can also have a negative effect on future production. This in turn has knock-on implications for further food insecurity. Poor and low-productivity agriculture practices can also put pressure on natural areas and pose negative impacts on biodiversity, encourage degradation of genetic and species diversity, and endanger high-value natural areas like rainforest. For instance, palm oil production in many parts of Southeast Asia is a prime example of how clambering for a valuable cash crop has wreaked environmental havoc, causing deforestation, haze from burning, and further terrestrial pollution from agricultural processes. Elsewhere in North America and Europe, pollinators like bees that make enormous contributions to production of many fruit crops - a role for which no manmade alternative exists - are already in steep decline from a variety of environmental stressors and pollution. Should pollinator collapse become widespread, many kinds of fruit cultivation would likewise come to a halt. Overfishing, poor fishing practices, and mismanagement have also been a chronic problem in many fisheries around the world. Environmental disasters like the Deepwater Horizon incident in the Gulf of Mexico as well as chronic runoff of agricultural chemicals has also created toxic “dead zones” where no aquatic life can exist, decimating once productive fishing areas. From the Middle East to North Africa, and even California, there are significant agricultural areas under threat from diminishing water supplies. This can be due to changes in rainfall patterns, overuse of underground aquifers, and also planting of crops too thirsty for the local environment to support sustainably.

POPULATION PRESSURES Trends like these are further exacerbated by population growth. With over 7 billion people currently on the planet, and with numbers expected to reach 9-10 billion by 2050, the FAO estimates that food production will need to be 60 per cent higher than it was in 2005/2007. Curbing food wastage would certainly improve the situation, but there is also the question of where suitable arable land and other resources will come from to fill this production gap. Human diets are a determining component of this. As countries develop, the increased levels of wealth typically enable a shift in diet from one primarily plant-based to one with increasing amounts of meat. The trouble is that meat diets are inefficient and consume larger amounts of resources to produce. A study by Stanford University Woods Institute for the Environment highlights that worldwide, more than two-thirds of agricultural land is used to grow livestock feed and only 8 per cent of land used for growing food for people to eat directly. Other research from Kenyan, Austrian, and Australian organisations reveals that cows in North America and Europe consume about 75-300 kg of grass or grain to produce 1 kg of protein. With an average American eating around 122 kg of meat per year, and several billion people globally aspiring to a similar diet, it becomes increasingly difficult to imagine how humanity will feed itself in the future. While insect sources of protein have been mooted as a useful alternative to meat, so far their mainstream uptake globally has been minimal. Both population growth and diet choices are critical to address if any sustainable systemic improvements are to be made. Yet unfortunately they are left largely off the table for discussion - both socially and in the political arena worldwide.

WILD-CARD OF CLIMATE CHANGEBecause of factors like these, the overall sustainability of the global food supply chain is tenuous. Then comes the additional layer of climate change, which in many parts of the world has already departed from “normal” historic patterns and become increasingly extreme (see also, ENVISION Issues 4 and 7 for more on this). The UK Met Office’s Human Dimensions of Climate Change research notes that the decades ahead will see alterations to food production patterns in many parts of the world. Phenomena like droughts, floods, and high temperatures in various agricultural regions will disrupt production, potentially reduce yields or make them highly variable, and increase the amount of water needed for irrigation - often where water is already hard to come by. The implications for staple crops like rice, wheat, maize, and soybean that are the cornerstones of global diets - directly or indirectly - is subject to high degrees of uncertainty. There will be consequences for the societies around the world that depend on them. The repercussions of food supply interruptions in one region may be felt far away in other countries depending on their food imports.

INNOVATION AND TECHNOLOGYNaturally, in the face of all of this challenge and complexity, there lies the activation of human ingenuity. There are techno-fixes aiming to improve water management and irrigation, predict weather patterns and optimise planting and harvest cycles, genetically manipulate heartier crops through a variety of means, and attempts to better manage, handle, process, and certify food at all stages of the value chain. Then, there are those advocating a shift to intensive, organic, genetically diverse and resilient farming methods, using less energy and chemical inputs, improving intensification of agricultural land through agrotechnology and better soil management, localisation of food production, urban and hydroponic agriculture, recycling of food waste for energy and fertiliser, better anticipation of market demands, and consumer education programmes. But techno-optimism and innovation can only go so far. Any meaningful progress on sustaining the global food system will also depend on the issues of population and diet being addressed, however uncomfortable or unpopular they may be. Given the challenges to the future of food on the table, it will take all of these efforts and more on the part of governments, businesses, and citizens worldwide to ensure the future of food shifts to a more thriving one. Anything less would mean humanity has a bitter mouthful to swallow, if a mouthful at all.

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Proportion of undernourished people in the developing regions has fallen by almost half since 1990

Number of chronically undernourished people as of 2014

Total edible food wastage globally

The carbon footprint of food produced and not eaten is estimated at 3.3 gigatonnes of CO2

equivalent: as such, food wastage ranks as the third top emitter after USA and China

Blue water footprint (i.e. the consumption of surface and groundwater resources) of food wastage

The total per capita production of edible parts of food for human consumption is, in Europe and North-America, about 900 kg/year and, in sub-Saharan Africa and South/Southeast Asia, 460 kg/year

Per capita food wasted by consumers in Europe and North-America is 95-115 kg/year, while this figure in sub-Saharan Africa and South/Southeast Asia is only 6-11 kg/year

Food losses in industrialised countries are as high as in developing countries, but in developing countries more than 40 per cent of the food losses occur at post-harvest and processing levels, while in industrialised countries, more than 40 per cent of the food losses occur at retail and consumer levels. Food waste at consumer level in industrialised countries (222 million tons) is almost as high as the total net food production in sub-Saharan Africa (230 million tons)

Wastage of cereals in Asia emerges as a significant problem

for the environment, with major impacts on carbon, blue water and arable land. Rice represents a significant share of these impacts, given the high carbon intensity of rice production methods (e.g. paddies are major emitters of methane), combined with high quantities of rice wastage

Wastage of meat, even though wastage volumes in all regions

are comparatively low, generates a substantial impact on the environment in terms of land occupation and carbon footprint, especially in high income regions (that waste about 67 per cent of meat) and Latin America

Fruit wastage emerges as a blue water hotspot in Asia,

Latin America, and Europe because of food wastage volumes

Vegetables wastage in industrialised Asia, Europe, and

South and South East Asia constitutes a high carbon footprint, mainly due to large wastage volumes

Amount of land occupied by produced but uneaten food.This is close to 30 per cent of the world’s agricultural land area

The direct economic cost of food wastage of agricultural products (excluding fish and seafood), based on producer prices only, is about US$750 billion, equivalent to the GDP of Switzerland

The per capita food loss in Europe and North-America is 280-300 kg/year. In sub-Saharan Africa and South/Southeast Asia it is 120-170 kg/year

GLOBAL BRIEFING

(source: FAO & UNDP)

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VISITORS AS WELL AS CITIZENS of Singapore could probably agree on one thing about the country’s culture: it is significantly shaped

by food. From the famed hawker centres and neighbourhood kopitiams, to lavish restaurants, grocery shops, late night fare, and elaborate banquets and functions, the ubiquity of eateries bears testimony to Singapore’s reputation as a food paradise, and the fact that eating is a national pastime.

PLATE RUNNETH OVERBut these gastronomic delights carry the unfortunate underbelly of food waste,

a chronic problem for many affluent nations. Daily food waste piles up at an astounding rate, comprising a tenth of all waste produced in Singapore, with only 13 per cent of it recycled. In theory, food resources could be better managed, with surplus food provided to the needy, and food wastage reduced to ease pressure on food demand, thereby enhancing our food security. Perhaps in response to concerns like these, there is frequent media interest, and increasingly strong public sentiment on the issue. A case in point: research done by students at NUS in collaboration with

non-profit Zero Waste SG indicated that 90 per cent of survey respondents are concerned about the food waste generated in Singapore, especially from food and beverage (F&B) companies. More than 83 per cent of respondents also view it as unacceptable for F&Bs to throw away unsold, excess, and near-expiry food that is still safe for consumption.

To find out the main reasons for food wastage in households and identify triggers for change, NEA commissioned a survey and a focus group discussion to better understand consumers’ underlying perceptions, attitudes and waste habits. These activities revealed that consumers were more likely to waste food when dining at home, as compared to dining out, because they would tend to buy more than what they eventually consume. The majority (>60 per cent) of respondents do not make a shopping list before buying groceries and this could explain why consumers tend to over-purchase. The respondents estimated that

With annual food waste generation hovering around 800,000 tonnes, Singapore aims to clean its plate. What initiatives and technologies are underway to make this happen?

they typically throw away less than 20 per cent of what they purchase, with the most common food items thrown away being expired/spoilt food, food preparation waste or perishable food that is not spoilt but cannot be kept. According to the survey, consumers were generally unwilling to compromise their demand for freshness and absence of defects in food, to save costs. A significant portion (about 68 per cent) of the respondents would not buy slightly imperfect fruits and vegetables even at a rather steep discount of 40 per cent. That being said, helping the family save money was the most commonly cited

reason why consumers would want to reduce food waste, and it was heartening to note that the second most highly rated driver for wanting to reduce food waste was a concern for the environment. Overall, awareness of food wastage was high among the respondents but more can be done to heighten consumers’ interest so that they will take action to reduce food wastage. This growing interest has seen some interesting initiatives taking shape in recent years. But will this buzz about food waste fade, or will it spark a shift in consumer attitudes and behaviour, as well as business practices?

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THE BIG EVENTIn April 2014, the Environmental Public Health Act in Singapore was amended to effect the mandatory reporting of waste data and waste reduction plans by large commercial premises, starting with large hotels with more than 200 rooms and shopping malls with net lettable area of over 50,000 square feet. Many looked to technology to help reduce food waste volumes. Even prior to the legislation though, Marina Bay Sands (MBS) began installing five food digesters across their property at end of 2012, including at their convention centre, hotel, and food court. MBS notes that the digesters have delivered tangible benefits like reducing hauling and disposal costs, and the data collected on amount and types of waste generated has helped them to better manage waste. They also report it has helped educate their team members and motivate tenants to join larger environmental protection efforts. In 2014, MBS diverted 330,452kg of food waste property-wide – a more than 300 per cent increase from 2013 prior to this initiative, with positive response from tenants and partners. The company plans to upgrade and expand these initiatives in 2016. Beyond technology, MBS donates to the charity Food from the Heart (FFTH) as well.

Grand Copthorne Waterfront Hotel was one of Singapore’s first hotels to tap on the 3R funding scheme by the NEA to install the latest model of the Eco-Wiz digesters to recycle its food waste on-site. This project is part of the Singapore-owned hotel group’s commitment to reduce, re-use and recycle materials across all its 120 hotels worldwide. The system uses enzymes to accelerate the decomposition process of all types of food waste, converting it into compost for landscaping purposes or water for non-potable use. Grand Copthorne Waterfront aims to recycle at least 35 tonnes of food waste per month at the hotel, and produce 14,000 litres of water monthly by the year 2017 for use in landscaping, bin centre as well as common areas on the hotel grounds. The hotel also reports cost savings of nearly S$3,000 a month on disposal charges and water usage due to system use. Other hotels and F&B retail establishments are increasingly on board with similar kinds of initiatives.

FOOD WASTE TO ENERGYOutside of the hospitality industry, technology is also getting attention at larger scales. As Singapore is also known for its creative technology solutions to many urban challenges, a government demonstration project was announced

in 2015 in partnership with Anaergia, a company specialising in creating energy from different waste streams. A demonstration plant is under development for co-digestion of used water sludge from water reclamation facilities and food waste from various premises including educational sites, hospitals, and army camps. In addition, NEA is working with the Nanyang Environment & Water Research Institute (NEWRI) on a study to optimise the operating parameters for a co-digestion system for energy recovery and maximising the volume reduction of digestate. The demonstration plant is expected to start receiving food waste in early 2016, and shall produce biogas for electricity generation by treating up to 40 tonnes of combined used water sludge and food waste per day. Results from the project would help the decision on the implementation of such a process at the future co-located Tuas Water Reclamation Plant and NEA’s Integrated Waste Management Facility.

FUELLING NEW POSSIBILITIESThrough NEA’s Environment Technology Research Programme (ETRP), two other research projects on the conversion of food waste into valuable biofuels such as ethanol and butanol have received funding. The food waste to ethanol conversion pathway is being explored by the project team led by Professor Liu Yu from Nanyang Technological University. The project was to demonstrate the feasibility of converting food waste into high concentration glucose solution via in-house produced fungal mash rich in hydrolytic enzymes. The project team successfully performed experiments to produce high concentration glucose (up to 140 g/L) from food waste, much higher than the 77g/L attained using commercial grade enzymes. Another project team, led by Associate Professor Matthew Chang from the National University of Singapore, aims to develop a novel and cost-effective microbial platform for the conversion of food waste derived lipids into

bio-butanol. The research involves engineering lignocellulose degrading yeast strain, Yarrowia lipolytica to produce bio-butanol directly from the lipid feedstock. 1-butanol was chosen as the fuel candidate in this study because it is widely used as a building block for the chemicals industry and can be readily blended with gasoline. The project team is currently performing the engineered strain optimisation to improve the yield of 1-butanol synthesis from oil-based waste. This developed technology can also be employed to recycle other oil-rich waste or as a bioremediation method to clean up oil spill areas.

ON THE SHELFThere are also new developments in the retail sector. With over 126 supermarket outlets, NTUC Fairprice is perhaps one of Singapore’s most frequented retailers, estimated to serve 430,000 shoppers on a daily basis. Since 2013, the co-operative has been reviewing existing processes and comprehensive approaches to better manage food waste across their operations. A Food Waste Index was developed based on a consultative study and measures the annual total food waste against the total retail space of all FairPrice stores. Based on 2014’s figures, FairPrice’s food waste was 11.9 kilograms per square metre for the year: a total of 2,200 tonnes, equivalent to about 88 garbage trucks. The Food Waste

FOOD WASTE PREVENTION

Index will enable FairPrice to track its progress on various food waste reduction initiatives under the Food Waste Framework on three fronts – processes, public education, and partnerships. For example, Fairprice announced in mid-2015 piloting of a “Great Taste Less Waste Selection” at seven of its hypermarkets, through which produce items with small blemishes are cut into smaller pieces and repackaged to be sold at reduced prices. They also launched a campaign to create greater awareness of food waste among the public and educate customers on handling food with care, and that produce with blemishes or bruises is still good for consumption - similar to several European retailers. To further reduce waste and increase charitable giving, FairPrice also extended an existing long-term partnership with FFTH where all of its 126 stores donate unsold but still wholesome canned food products to community charities on a regular basis.

NO WASTE DAYSThe onus of reducing food waste of course does not fall on businesses or the government alone, nor on merely creating more infrastructure to deal with the problem. The mindset and behaviour patterns of the general public, particularly with respect to uneaten food, also contribute to the existence of the food waste problem. As part of its “No Waste Days”

Challenge, the NEA invited members of the public to challenge themselves and their friends and family to reduce wastage and benefit the environment and the community. These days were particularly targeted for individuals to commit to not wasting food or reduce the use of disposables. Participants were encouraged to adopt as many personal No Waste Days as they could. The public could pledge and commit to their No Waste Days at community events, through outreach at schools, corporate premises and hawker centres, or by submitting photographs on Instagram, Facebook, or twitter with the hashtag #nowastedays. To date, more than 13,500 people have pledged to practise more than 800,000 No Waste Days during the Challenge period. More than 300 online pictures have been posted by members of the public on social media showing their efforts. Although the collection of pledges ends this year, there is the hope public efforts will continue.

LONG WAY TO EMPTYThese efforts show a cross-section of the activities underway to get a better handle on food waste at multiple points in the value chain and in society at large. It also highlights just how much effort is still needed on the part of all players to ensure food is better valued, handled, and managed as it goes from source to fork and beyond.

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A tri-sector collaboration has identified useful strategies to stopping food waste ripe for the taking

SINGAPORE HAS A SIGNIFICANT OPPORTUNITY to be recognised worldwide as a leading proponent for reducing food waste - tapping new methods for unravelling this complex and on-going problem. This is true not only in

its food waste management practices, but also in influencing food safety and security in the ASEAN region. Drawn to the complexity of food waste, 23 students - equally representing the public, private, and people sectors - explored partnership solutions to food waste.

CREATING A COMMON UNDERSTANDINGActions on waste were already underway with many stakeholders. However, further exploration and collaboration of solutions was needed. Most saw the issue only from their vantage point, and any fragmented efforts undertaken resulted in a lack of scale of the existing collaborations, with almost none harnessing the strength of a tri-sector approach. Given that the food waste problem is so complex in its causes, ranging from policy to consumer habits, stronger interaction and collaboration was needed. Students first conducted research on social, economic, technological and policy information related to food waste. This was followed by extensive stakeholder interviews to gain qualitative insights into current issues causing the generation of food waste. In May 2015, they convened a co-creation workshop “Let’s reduce plate waste in Singapore,” inviting a broad range of interested

stakeholders to attend. The aim of the workshop was to be a helpful starting point to bridge gaps and provide a suitable platform for stakeholders to explore the issue of “plate waste” – the food wasted during preparation and at the point of consumption. This area was prioritised as feedback from experts interviewed strongly indicated that much waste occurs at the point of consumption.

OUTCOMES FROM THE CO-CREATION WORKSHOPParticipants of the workshop identified six key root causes of plate waste in Singapore:

1. Lack of engagement and apathy towards food waste2. Lack of robust systems & regulations to manage food waste (upstream & downstream)3. Culture and values leading to plate waste4. Inflexibility of portion sizes5. Sub-optimal event planning6. Not appreciating the true cost of food

The participants studied all six root causes, and voted based on how important the problems were, and whether “actions” can be identified to tackle the problems. The highest voted root causes were lack of engagement and apathy towards food waste (see Table 1), sub-optimal event planning (see Table 2), not appreciating the true cost of food (see Table 3).

They then split up into three teams to identify collaborative sectoral actions to address these root causes (see three tables as noted for details).

WITH RESPECT TO FOODSingaporeans are renowned in the world for their passionate relationship with food and a culture centred around its enjoyment, but participants regardless of their sector identified a strongly held view that people have “no respect for food” and little understanding or appreciation for how it is made. This is not entirely surprising: due to importation, the population has limited opportunity to experience or understand the farming and production process, thus resulting in behaviours which demonstrate a lack of respect and awareness of the food supply chain. Gaining consensus on the symptoms and root causes helped participants across the various sectors to agree on the core issues that lead to plate waste. Participants lit up when they realised many agreed on the same problem, and also had a clear eagerness and passion to pursue solutions. The chance for participants to venture across boundaries, expand their views, and consider working together was fruitful.

As a result of this initiative, other concrete actions swung into motion:• A non-profit association in Singapore agreed to consider taking a partnership initiative forward to make this plate waste reduction initiative a reality• A prominent food photographer started a movement to motivate #noplatewaste in Singapore• A civil society organisation has agreed to reach out to various private sector representatives to assist them in their efforts to reduce food waste in their establishments• A prominent chef in a well-known hotel chain in Singapore has negotiated with his management team to reduce the price of baked goods towards the end of the day, which has been highly successful in reducing food waste in the hotel

Singapore has yet to fully capitalise on the bounty of this tri-sector opportunity: well-articulated sustainable aspirations, nascent and enthusiastic civic groups, and the capability to bring multiple stakeholders together to catalyse for impactful change. This first dialogue was a step in the right direction, and the insight surfaced through the workshop could have significant outcomes if applied by stakeholders in Singapore.

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Leading food businesses have a useful resource for their excess products.

Avoiding food waste and eliminating hunger has never been easier

ContributorNichol Ng, CFO (Chief Food Officer),

The Food Bank Singapore and CEO, FoodXervices Inc.

FOOD PLAYS A SIGNIFICANT PART OF MY LIFE. Not only has my family been running a food distribution business for the last 80 years, but my brother and I have also set up a charity, The Food Bank Singapore, in 2012 to

address the great potential of Singapore’s food waste. It is an irony that 30 per cent of the food that reaches our shores is dumped for a whole host of reasons while one in 10 people living on our sunny island are food insecure. Considering that some 90 per cent of what we consume is imported, that’s a lot of foreign exchange that we are dumping annually. While many living here will say that it’s impossible to go “hungry” in Singapore, the sad fact is that there are still many people who are unable to afford some of life’s most basic needs such as food. In 2014, 788,600 tons of food waste was

generated in Singapore, but only 101,400 tons were recycled. I am certain a percentage of the billions of dollars of food that we dump annually can be salvaged to feed some of those who find it difficult to make ends meet: hence the role in part for an organisation like mine.

WHY PEOPLE DUMP FOODTo be fair, dumping food when it goes bad does not need argument. We should not be forcing ourselves to consume it. However, plenty of food ends up in our dumpsters way before its “use by date”. We are a country with very high hygiene and quality standards. In our pursuit for all the certifications like HACCPS and ISOS, sometimes food is rejected because of slight packaging damage which may include the smallest dents or slight tinge of rust. Food is also sometimes rejected because the shelf life is not long enough. My question is, if you are using the food in the next week, is there really a need to have more than six months of shelf life? The Food Bank has twice received a whole container of salmon because the fish was sliced to the wrong thickness. French fries have also been rejected because the fry was not “long” enough. When has anyone taken a ruler to measure their fries at their favourite fast food joint? Should either of these examples serve as a legitimate reason to waste otherwise perfectly good food? I’d think not, but these are just the tip of the iceberg. We have seen for ourselves fruit vendors sitting at a corner of some receiving bay sorting out fruits because the customer needed everything to be of similar size. We have often received donations because certain new flavours failed to take off and brands would rather pull them off the shelves. Luckily, products like these have made it to us to use for a higher social purpose. Yet there are also plenty of food businesses that prefer to dump rather than donate their excess foods in fear of liability issues or simply to “protect” their brands.

WHAT DOES IT TAKE TO CUT WASTE?To look at reducing food wastage, it’s not just about finishing the food on your plate or penalising consumers if they have excess at buffets. It will take a much bigger movement which entails the whole food industry reviewing the way we do business.

Are our high standards of living causing a big part of the food wastage? Being the affluent first world “Red Dot” that we are, shouldn’t we take the steps to do more about our food waste which could potentially not just help our own underprivileged, but also our developing neighbours in need? Singaporeans, I believe, are capable of this modest effort. We have started The Food Bank Singapore to encourage our peers to stop thinking that food waste is not their business. If we do not make it our business to care, there will be no food business to care about the generations to come.

THE DONATION PROCESSIt’s easy to donate food. We have made the process dead simple to ensure that would-be donors of all shapes and sizes can participate.

STEP 1: Identify the excess food that your company hasSTEP 2: Check the expiry dates for minimum shelf life of one week STEP 3: Email enquiries@foodbank.sg with details on your food product, packaging, and quantitySTEP 4: Fix a date for delivery to the food bank or arrange for a pick-up.

As long as the food is not expired or spoilt, and the packaging is still intact, we will accept it. In this era, there’s really no worthwhile excuse to waste perfectly good food. It is unconscionable, immoral, unethical, unjust, and just plain wrong. Join with us and help make the unfortunate phenomena of food waste and hunger of humanity things of the past.

WITH THE WORLD POPULATION SET TO GROW TO 9.1 BILLION IN 2050, THE CHALLENGE IS NOT ABOUT PRODUCING 70 PER CENT MORE FOOD, BUT MAKING 70 PER CENT MORE FOOD END UP

ON THE PLATES RATHER THAN IN THE BINS.

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FACING A GROWING FOOD WASTE PROBLEM, Milan developed and introduced a comprehensive recycling programme aimed at diverting the waste from landfill and using it to generate fertiliser and biogas. Setting

up the programme had its challenges. As a densely populated city in Northern Italy, Milan has 1.3 million inhabitants, with a population density higher than 7,000 people per square kilometre, and more than 80 per cent of apartments being part of multi-family buildings. To help meet a national recycling target of 65 per cent by 2012, Milan began implementing the collection of residential food waste, which was previously only available to commercial activities, such as restaurants, schools, supermarkets and hotels. It marked the start of a four-step implementation programme for the whole city, ordered by the Mayor and supported by a strong public awareness and information campaign. The door to door collections were taken care of by AMSA (Azienda Milanese Servizi Ambientali, A2A Group), a publicly owned company. By 30 June 2014 foodwaste collection had been extended to 100 per cent of the population (see map).

Milan boldly becomes the first European city with source separation of food waste. How did they pull it off?

Contributor

David Newman, Biobased and Biodegradable Industries Association (UK) BBIA; President of the International Solid Waste Association

COLLECTIONEach household was supplied a free, ventilated kitchen caddy along with a roll of 25 compostable bags certified according to the European compostability norm EN13432. Food waste is collected in those bags and placed in a kerbside wheelie bin, which is picked up twice per week (Table 1). Figure 1 shows the fast growth of collected food waste for each of the four sectors. It clearly shows that after about four to six weeks the collection is fully functional being able to collect about 1.7 kg per inhabitant per week with an annual estimate of 91 kg per-capita. These amounts include also food waste collected from hotels, restaurants and catering. The waste analysis show that half of the compostable bags used by households to collect the food waste in Milan are compostable shopping bags. An estimate was made of the amounts of food waste diverted from residual waste. About 85 per cent of the total food waste produced in Milan is collected by separate collection, while about 15 per cent still remains in residual waste, which is incinerated in Milan’s own facility. Analyses were also made by CIC (see www.compost.it) of the quality of the organics collected: non compostable materials in the organics overall averaged about four per cent (Figures 2 and 3). Over time, the average contamination has tended to decrease as awareness campaigns and fines have increased citizen compliance, as Figure 3 illustrates. Organic waste is collected and delivered to transfer stations and shipped daily to the Montello SpA anaerobic digestion and composting plant based 60km east of Milan. The facility treats 285,000 t/y of residential food waste. The collection schedules were designed to reduce the impact that garbage trucks have on city traffic. All pick-up services were scheduled between 5.30am and 11.30am, the highest volume traffic areas in the city centre being served before 8.00am. Customer satisfaction surveys from AMSA show that 90 per cent of citizens are satisfied by the new collection scheme and actively participate in the separate collection. Strong communication activities were held before collection and with continuous actions after the kick-off, to maintain public attention. A warning and fines system is in place for non-compliant citizens. Delivery of food waste to the transfer station

Waste characterisation analyses are used to determine the amount of

non-compostable materials inside the collected food waste and the

type of bags used to collect it. Half of the compostable bags found are

shopping bags purchased at supermarkets and re-used by citizens for

collecting their food scraps at home.

Distribution of

collection tools to

the householders:

vented kitchen

caddies with

compostable

bags and 120l

wheelie bins

Food waste pick-up and 120L wheelie bin in Milan

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FIGURE 1: COLLECTION RATES AND ROLL-OUT TIMES

FIGURE 2: QUALITY OF THE FOOD WASTE COLLECTED IN MILAN (% NON COMPOSTABLE MATERIALS). The vertical bars represent the standard deviation from the mean values.

FIGURE 3: CONTAMINATION OF ORGANIC WASTE OVER TIME AFTER FIRST ROLL OUT OF THE SCHEME IN NOVEMBER 2012

TABLE 1: SOURCE SEPARATION SCHEME FOR FOOD WASTE IN MILAN

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TREATMENTFrom the organic waste, Montello SpA generates 12.8MW/y electricity from biogas and 30,000 tons of certified high quality compost sold to agriculture. The low percentage of compost relative to inputs (five per cent) is due to the AD process adopted by Montello and to the very strict compost quality standards to which they are subject under Italian law. Electricity is consumed for on-site needs and the balance is sold to the National Grid. Collection of food waste in Milan has resulted in 120,000 tonnes of waste per year being diverted from landfill, saving 8,760 tCO2 /year . Moreover, considering the gate fees widely practised in the Region of Lombardy for the treatment of food waste (about 70€/tonne) and the average disposal cost for the residual waste (around 100€/tonne) every tonne of diverted food waste gives a net financial saving to AMSA, besides the environmental and energy advantages. COSTSSavings from the disposal costs means that the whole organic waste collection system has not added to overall costs of waste collection in Milan, taking into account initial investments and running costs over the first 18 months. According to ISPRA (Italy’s environment agency) average per capita costs for the total waste service in Italy were €158 in 2011, the last year for which data is available at the time of writing. Nationally they are estimated to have risen to €180 in 2015.

CONCLUSIONSOrganic waste collection has had a very beneficial impact on overall recycling levels, as figure 4 illustrates, reducing residual waste from 65 per cent to 48 per cent over a short time period. National legislation obliges each authority to achieve 65 per cent recycling rates by the end of 2012 (approximately a 50 per cent total recovery rate). Very few urban conurbations have achieved this. But without intercepting the organic fraction, such results are impossible. Milan has shown that the organic fraction can be intercepted with a high level of purity, continuously, with wide public acceptance and with excellent environmental and economic results. It is a unique case worldwide studied and visited by delegations from cities everywhere, from Europe and beyond.

Montello SpA, near Bergamo, Lombardy, northern Italy

FIGURE 4: recycling levels in Milan before and after the introduction of organics recycling

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Victoria steps up to solve its “quarter of the bin” food waste problem with new campaigns and public engagement work. What strategies seem to be working?

ENGAGEMENT

A S A NATION OF FOOD LOVERS, Aussies pride themselves on growing quality produce and preparing great food. However, new research from Sustainability Victoria has found that up to one quarter of our waste bins is made up of food that could have been eaten.

Each year in Victoria, households throw away $4 billion worth of avoidable food waste. Totalling 250,000 tonnes, it’s enough wasted food to fill the Eureka Tower, Melbourne’s tallest building. That’s an estimated AUS $39 of food each week, more than AUS $2,200 every year per household. To raise awareness of the issue of avoidable food waste from Victorian homes, Sustainability Victoria launched a campaign called Love Food Hate Waste in September 2014. The campaign is a local version of the successful Love Food Hate Waste campaign developed by the Waste and Resources Action Group United Kingdom (WRAP UK).

ContributorStan Krpan, CEO, Sustainability Victoria

FIGHTING FOOD WASTE THROUGH FACEBOOKThe combination of engaging content, paid posts, competitions and the engagement of a leading parenting blogger proved to be a successful formula for the Facebook campaign. The Love Food Hate Waste campaign page gained 5,000 followers over the seven weeks of the campaign and reached over 100,000 Facebook users. Sustainable Victoria ran three competitions during the campaign with prizes including a fridge, restaurant vouchers and food storage containers, which were successful in engaging more people through the platform. One leading parenting blogger shared the campaign with 85,000 blog followers, contributing to the campaign’s success. The Facebook campaign used strong food related content focusing on practical and easy ways for householders to reduce their food waste. There was a high level of audience engagement, sharing of recipes and food saving tips.

THE PR PUSHThe pilot campaign also undertook public relations activities to raise awareness of the issue of food waste avoidance which lead directly to 10 press articles and a feature article on food waste avoidance in The Age Good Food section in October 2014. An independent assessment of the campaign was carried out by research agency Colmar Brunton. The research surveyed 400 people in the target audience measuring the difference in awareness and attitudes pre and post campaign. Following the campaign, Victorians said they are now more concerned about the food they throw away. In summary, 18 per cent of Victorians surveyed recalled seeing one element of the Love Food Hate Waste campaign. WORKING THROUGH PARTNERS FOR GREATER ENGAGEMENTThe second phase of the campaign, which ran from January to June 2015,

focused on delivering greater reach by supporting key events and working with local governments across the state. Sustainability Victoria identified two key events, the New Joneses and the Good Food and Wine Show as great opportunities to extend the reach of the campaign. The New Joneses was a unique event that promoted more sustainable low carbon lifestyles by placing a new 10 star carbon positive home in the heart of Melbourne for a week in February 2015. Love Food Hate Waste posters and food waste tips were placed throughout the house, seen by over 12,000 visitors to the house. In June 2015 the campaign had its first public engagement event at the Good Food and Wine Show, an event that attracted over 32,000 people. The Love Food Hate Waste display asked visitors to “Makeover your Leftovers” by cooking a range of delicious meals and snacks from commonly-wasted foods. The event provided an opportunity to test the engagement approach and messaging which was positively received. Sustainability Victoria has also been working closely with Victorian local governments to support councils to roll out food avoidance activities in local communities. Over the past six months, local governments have delivered 20 Love Food Hate Waste themed workshops, cooking demonstrations, displays and competitions. The events have received great feedback from the community, councils and also garnered positive coverage in the local media. Evaluation of these council activities is currently in progress.

FUTURE DIRECTIONSThe pilot campaign has delivered great audience engagement and also enabled Sustainability Victoria to test the campaign approach. Looking forward, for the next 12 months, Love Food Hate Waste aims to engage 100,000 people in the campaign and will work to achieve this through social channels, key events and continued engagement with local government.

Households waste food for a range of reasons. Social research undertaken for the campaign helped to identify the target audience, key behaviours and messages for the campaign. The research found that there is little awareness of the issue by Victorian households and that people waste food because of reasons like busy lifestyles, cooking too much or forgetting about items in the fridge. The research also found that there is a willingness to reduce food waste and that people wanted information and tools to support them to do so.

ENVIRONMENTAL IMPACTSIn Australia, food thrown into garbage bins ends up in landfill. Because of the way food waste breaks down in there, it can create methane, a potent greenhouse gas. Unless well managed, it can lead to potential environmental and public health risks. The estimated 250,000 tonnes of avoidable food waste sent to landfill each year in Victoria has the potential to generate up to 400,000 tonnes of carbon dioxide equivalent (CO2e). Wasting food also means the energy and resources used to grow and transport it is wasted.

THE CAMPAIGNThe Love Food Hate Waste campaign was designed to focus on positive messaging and promote Victoria’s great produce. The campaign aims to raise awareness of the issue of food waste avoidance with Victoria households. The campaign pilot was delivered from September to November 2015, with the launch of a website (www.lovefoodhatewaste.vic.gov.au), Facebook campaign (www.facebook.com/lovefoodhatewastevictoria), poster series and infographics. The campaign features engaging content providing recipes, food storage advice, menu planning hints, and videos featuring celebrity chef Paul Mercurio. Sustainability Victoria has used the Love Food Hate Waste UK brand but has developed its own creative and campaign assets for the local campaign.

AVOIDABLE FOOD WASTE FROM VICTORIAN HOMESIn 2013-2014, Sustainability Victoria conducted Victoria’s first ever analysis of the avoidable waste stream to find out more about the type of food discarded by households. The research identified that of the total food waste stream, 65 per cent of it was avoidable, and on average, this amount constitutes up to 25 per cent of the total contents of weekly household garbage bins. The most common discarded food items were bread and pastries, cooked meals, dairy and eggs, and fresh fruit and vegetables.

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A RECENT CALL IN FRANCE to boycott Nutella had many Italians going nuts. “We should stop eating Nutella,” French Ecology Minister Ségolène Royal urged in a television interview. Her reason: the iconic chocolate- hazelnut spread by Italy’s Ferrero Group is made with palm oil. “Oil palms

have replaced trees, and caused considerable damage to the environment,” she said, adding that palm oil should be replaced with another ingredient. In response, Italian Environment Minister Luca Galleti wrote in a tweet: “I’ll be having bread and Nutella tonight for dinner.” Scores of Nutella fans in Italy as well as France also jumped to its defence, prompting the French minister to later “offer 1,000 apologies” to end the row. Essentially, Ms Royal picked the wrong target for her boycott call. Since the start of 2015, Ferrero has met its target of sourcing 100 per cent certified sustainable palm oil (CSPO). In other words, the palm oil used in its products, including Nutella, Ferrero Rocher and Kinder Bueno, can be traced to audited plantations and mills that are certified to be sustainably and responsibly managed. Even the most hard-to-please campaign group Greenpeace acknowledges Ferrero as “one of the most progressive consumer-facing companies with regard to palm oil sourcing”. But Ms Royal is not wrong that the rapid expansion of oil palm plantations in the tropics has led to massive loss of rainforest, which is home to many endangered species and generations of indigenous people. When fire is used to clear vast tracts of land quickly and cheaply to prepare for planting, dense clouds of toxic smoke often cloaks the region, choking lungs, stinging eyes, adding to carbon emissions and contributing to climate change. However, singling out palm oil for boycott is unlikely to save the environment and public health. Instead, it would add to the flawed notion that palm oil is bad, when it is the way it is produced that is to blame.

ENGAGEMENT

ContributorsCheong Poh Kwan, Assistant Director and Lau Xin Yi, Executive, Singapore Institute of International Affairs’ Sustainability Programme

Sustainable consumption choices can only be made if consumers know what to look out for, and when there is something visible to begin with. So what’s the deal with food containing palm oil?

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about labelling palm oil as it is. Many still prefer the euphemism “vegetable oil”. Some market their “premium blend oil” with canola as its top billing ingredient and palm oil in the fine print, but one seldom comes across proclamation of a 100 per cent palm oil product. This points to the need to overcome the misguided belief about palm oil after a few decades of negative campaigning. Companies will not “risk” carrying the RSPO trademark so long as the stigma remains, and this would make it difficult for consumers to reward sustainable brands over others. Alternatively, the more serious green consumers can refer to the RSPO website (http://www.rspo.org/trademark/current-licensees) for a list of companies that are licensed to use the trademark. Here, they will see that Ferrero Trading Lux is a licensee, although it has yet to include the trademark on Nutella’s jars. Consumers will also see that Laboratoires M&L is a licensee, which means its L’Occitane range of products would likely carry the trademark. This method works if we know the companies behind their public-facing brands, but it is likely too much work for the average consumer. A sustainable shopping guide might be more intuitive, but many existing guides in the US and Europe point to palm-free products, many of which are not brands that Singaporeans are familiar with. In Australia, a non-profit group Palm Oil Investigations (POI) has gone one step further by building an app which allows consumers to scan for a product’s palm oil content, and the certification model that its company has opted for. This app, however, is not available for download in Singapore.

THE INTERIM MEASUREIt would be good if a similar app can be developed for Singapore consumers. But before it is ready, supermarket retailers can help by dedicating a section to eco-certified products, the way some of them have done for organic produce. This would allow brands that use sustainable palm oil to go on the shelves as their parent companies continue to weigh the pros and cons of using the RSPO trademark. Consumers who would like to make sustainable purchases would then find it much easier to identify sustainable products. When eco-certified products are displayed together in retail outlets and their online stores, consumers might also be sensitised to a wider range of eco-labels, such as Bonsucro for cane sugar and UTZ for cocoa and coffee. This would hopefully help take eco-consumerism to a higher level in Singapore. Some initiatives are now underway to help promote the uptake of eco-certified products, such as the haze exhibition organised by the Singapore Institute of International Affairs (SIIA). The roving exhibition seeks to give the public a more regional perspective on the causes of transboundary haze, and attempts to suggest ways in which residents in Singapore can help to end the longstanding issue. Supporting sustainable resource production by buying eco-certified products are among the suggestions. On this front, the Singapore Government has recently announced that it will review its procurement process and will do more to promote green procurement – a significant step forward in encouraging higher demand and greater support in Singapore for sustainable resource production. Today, around one-fifth of the world’s palm oil supply is certified sustainable, but only half of it has found buyers in the certified market, a clear sign that there just isn’t enough demand for sustainable palm oil. Singapore is small but it is the ninth largest palm oil importer in 2014 according to the United States Department of Agriculture. We also import most of what we eat and what we use. As a major refining hub and consumer country in the region, it is important to support sustainable products, without which any calls for sustainable production would not mean much to the producing countries.

IS PALM OIL BAD?Palm oil, which can be found in many things that we eat and almost every cleaning product that foams, is no stranger to mudslinging. Since the 1980s, the star export for Indonesia and Malaysia has been on the receiving end of negative campaigning, first driven by American soya bean oil producers and later, largely by environmental groups in Europe. Many have cast a spotlight on palm oil’s high saturated fat content, which makes it a riskier choice than most other vegetable oils for those with high blood cholesterol and cardiovascular diseases. But does it help if we replace palm oil in Nutella, for instance, with an unsaturated oil? Palm oil gives the Nutella spread its creamy consistency and is naturally semi-solid at room temperature. If an unsaturated oil, which is liquid at room temperature, is used, hydrogen atoms would first need to be added to the oil to harden it. This process of hydrogenation would result in the formation of trans fats, which not only increase our bad cholesterol level but also lower our good cholesterol when consumed in excess. Palm oil thus appears the lesser of two evils when compared to any healthier oil that has been hydrogenated. Another popular line of campaigning centres on the palm oil sector’s destructive role in tropical deforestation. This releases huge amounts of trapped carbon into the atmosphere and wipes out large swathes of natural habitat for endangered animals such as Sumatran tigers, rhinos and orangutans. But by now, most environmental groups including Greenpeace and the World Wide Fund for Nature (WWF) have broadly agreed that growing other oilseed crops in place of oil palm could sacrifice even more land and consequently cause more damage to ecological diversity. Oil palm is by far the most high-yielding vegetable oil crop. For every hectare of land that it occupies, it produces four to ten times more oil than the likes of soya bean, sunflower and rapeseed, making it our best bet at meeting the ever-soaring global demand while keeping land use in check. As such, rather than supporting a blanket boycott on palm oil, it might make more sense to support sustainably produced palm oil. The question then is: can consumers in Singapore and elsewhere tell the good from the bad?

WHERE’S THE LABEL?A straight-forward way to identify the good is to look out for the RSPO trademark on product packaging. RSPO, which stands for the Roundtable on Sustainable Palm Oil, is a multi-stakeholder body that promotes the production and use of certified sustainable palm oil (CSPO). Its member companies that have their supply chain certified can apply for a license to carry the RSPO trademark. The trademark, if not misused, is an indication that the product is made with CSPO, or the company that manufactures the products has contributed to CSPO production. The use of the trademark is not mandatory in Singapore. To find out how widely-used it is, SIIA examined two local supermarkets - Cold Storage in Plaza Singapura and FairPrice Xtra in Ang Mo Kio Hub – in search of the RSPO trademark. After browsing hundreds of brands of cooking oil, instant noodles, chocolates, chips and personal care products, only one brand of potato chips, Lorenz, was found to state its use of CSPO. But there was not a single sighting of the RSPO trademark, not even on Nutella. Does this mean all of these products are made with unsustainable palm oil? Not quite, as was found out after a check with the RSPO secretariat. According to the RSPO team, a good number of companies are already using CSPO and are licensed to carry the trademark. But most of them, ironically, would rather leave out the eco-label to avoid drawing attention to the very existence of palm in their products. Such deep-seated concern explains why many brands remain coy

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IN 2013, SINGAPORE’S 3-HOUR PSI shot to a record high of 401 in an episode of transboundary haze that blanketed the region. The haze is largely caused by the unsustainable clearing of land in Sumatra with fires, fuelled by growing

global demand for pulp/paper and palm oil. Palm oil is the world’s most widely used vegetable oil, commonly found in many consumer products such as lipsticks, toothpaste, pizza and ice-cream. More than half of the products typically found in a supermarket contain palm oil. By 2020, the use of palm oil is expected to double as the global population grows and people become more affluent. Currently, 85 percent of the world’s supply is produced in plantations located mainly in Indonesia and Malaysia. United in a common vision, World Wide Fund for Nature Singapore (WWF-Singapore), People’s Movement to Stop Haze (PM.Haze), and the Singapore Institute of International Affairs (SIIA) have been working together to heighten public awareness of the solutions available and explore ways consumers can help drive positive change through direct consumer action. “While Singaporeans are faced with the harsh realities of the haze, we need to work harder at getting consumers to establish the direct impact of their consumption,” says Elaine Tan, CEO of WWF – Singapore. “It is for this reason the campaign is titled ‘We Breathe What We Buy’- we aim to drive mass public consumer awareness, create demand for certified sustainable palm oil, and bring about a market transformation that can help to stop the haze.” To help enable this, a series of educational outreach programmes are underway, supported by a mass media/public engagement campaign featuring bus stop ad placements, nature walks, mall exhibitions, school talks, art installations and social media content driven by a strong cast of social influencers. One of the key goals of the campaign is to collect 50,000 pledges from people in Singapore to support companies that go “haze-free” by switching to sustainable sources of palm oil. “Through social media and conversations with the general public and surveys, we saw that the vast majority of people in Singapore were unaware of their role in the haze problem as consumers,” says Tan Yi Han, Co-founder of PM.Haze. “Whenever the haze hits, people would only feel fear and frustration. From today onwards, we are giving people the tools to transform this negativity into positive action. We want everyone to realise that we can already start protecting our clean air and environment with these actions: choose sustainable palm oil and take the pledge to encourage companies to go ‘haze-free’.”

Several NGOs recently launched the “We Breathe What We Buy” campaign to raise awareness, educate and empower the public to help solve Singapore’s annual haze problem. WWF and other NGO leaders detail actions for consumers and businesses

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With the pledges collected, WWF-Singapore will engage companies in Singapore to work on long term transformative solutions that increase the adoption and use of Certified Sustainable Palm Oil (CSPO). Internationally, the European palm oil industry is already leading this transformation by targeting 100 percent CSPO by 2020. Darrel Webber, Secretary General of Roundtable for Sustainable Palm Oil says, “It’s great to see Singapore-based NGOs working together to find solutions to what has become an annual scourge for the region. The benefits of sustainable development in Southeast Asia will be enjoyed by Southeast Asians. It’s about time the demand for sustainable development is from the region, rather than Western countries. Singaporeans can pave the way for others in the region to follow. We urge every Singaporean to play their part by asking companies to act today for a sustainable future.” Although this is a bottom-up citizen-led campaign to pledge support for sustainable palm oil, WWF-Singapore welcomes engagement from any business investigating a switch to CSPO at any time.

ENGAGEMENT

WWF RECOMMENDATIONS ON PALM OIL Companies should:1. Contact WWF to learn more about switching to CSPO by emailing corporate@wwf.sg2. Engage in a supported review of their supply chain3. Identify where appropriate CSPO suppliers may be substituted for existing suppliers4. Make the shift to new CSPO suppliers

Consumers can:1. Only buy from companies that have committed to and are using CSPO2. Look for the CSPO trademark on products3. Ask retailers to source CSPO products for everything they sell — not just their own brands4. Ask manufacturers to source CSPO and commit to 100 per cent CSPO

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SERVING UP THE NEW FLAVOURThe ever-popular hawker centres in Singapore are seeing a renaissance with new developments slated, enhanced management, and even public art. What will the hawker centre experience of the future be like? ENVISION takes a look at what’s on the menu

FOOD IS A CORE PART OF THE singaporean experience, and hawker centres are a central part of the national identity. Because

of their social significance, a wide range of new developments and enhancements have been underway in recent months.Earlier in 2015, the Singapore Government announced plans to build an additional 10 new hawker centres by 2027, in addition to a previous tranche of 10 that had already been slated. This came as welcome news to communities around the island, as these enhancements will help ensure increased local accessibility to the affordable and well-loved food specialties.

SPECIAL FEATURE

New hawker centres will be increasingly integrated into their communities, in greener buildings, and new management approaches to improve the dining experience. A total of 106 existing hawker centres have also been rejuvenated under the Hawker Centres Upgrading Programme since its launch in 2001. Many have also been a focus of public art as of late (see box story on “Hawkers, Heritage and Art”). So, why the strong interest in these dining venues?

SOCIAL IMPORTANCEHawker centres are a fixture of Singapore culture since the nation’s early days, when street vendors and door-to-

door food sellers were centralised into modern, hygienic, centralised facilities. From then until the present, small-time culinary enterprises provide time-tested, predominantly local dishes at affordable cost in an informal community environment in many parts of the island. Regardless of background, Singaporeans find such eateries an enjoyable and routine part of their lifestyle, and fare offered represents many local cultures.

NEW DEVELOPMENTSWhile sites for many of the newly announced developments - including ones at Bidadari, Bukit Batok, Bukit Panjang, Choa Chu Kang and Sengkang

- are still being planned, several of the already slated hawker centres are beginning to take shape. August 2015 saw the launch of the Ci Yuan Hawker Centre, co-located at the new Ci Yuan Community Club in Hougang. This year also sees the completion of the first hawker centre in Bukit Panjang. Others in the pipeline which will be completed within the next two years include Our Tampines Hub, Kampung Admiralty, Pasir Ris, Jurong West and Yishun. The recent ground-breaking ceremonies took place at Pasir Ris and Jurong West. These new centres reflect a wide

geographical distribution, aimed at making hawker fare increasingly accessible to those in less central areas of the island. Many centres will also boast many modern and enhanced features, including:

• Natural ventilation, with high ceiling and High Velocity Low Speed fans to enhance the dining experience• Features such as child-friendly toilet facilities, family-friendly seating • Universal designs catering to the needs of all ages• Environmental-friendly features such as energy efficient facilities• Tray return facilities

HAWKER CENTRES A CENTRAL PART OF LIFEWhile some may continue to be stand-alone facilities like their predecessors, depending on site constraints, increasingly hawker centres may also be co-located and integrated with community clubs, elderly-care and social services centres, retail, parks, or even healthcare offerings. Clustering centres alongside other key services both underscores their importance and appeal, and also creates the amenity of a convenient, centralised hub of community functions. The recently opened Ci Yuan and the forthcoming Kampung Admiralty

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Hawker Centres and Our Tampines Hub are examples of these. For example, at the Kampung Admiralty site, the development will vertically integrate many features across three tiers. The ground tier will have retail shops and a community area. Upstairs, a mid-level tier will be home for the hawker centre and the Admiralty Medical Centre. The top-level tier will offer studio apartments, eldercare and childcare facilities alongside a community park. Our Tampines Hub will feature a community club, library and swimming complex, sports facilities, and a hawker centre.

GREENER AND MORE ACCESSIBLE BUILDINGS New hawker centres are also likely to be housed in greener buildings than their predecessors. When it opens

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in 2017, the Kampung Admiralty site will have easy access to public transportation, bicycle parking, energy efficient central chilled water plant, pneumatic waste conveyance system and separate recycling facilities, bioswales for rainwater treatment and storage, sheltered and tree-covered walkways to reduce the urban heat island effect, solar panels for powering common services, and even a community garden. Because of innovations like these, the non-residential part of the development was awarded BCA Green Mark Platinum - the highest level of green building. The development was also awarded BCA Universal Design Mark Gold Plus (Design) for its user-centric approach in design, operations and maintenance. Similarly, the Bukit Panjang and Ci Yuan Hawker Centres have also been awarded BCA Green Mark Platinum for features like energy efficient lighting,

water-saving features, and recycling facilities. Ci Yuan Hawker Centre was awarded BCA Universal Design Mark Gold Plus (Design) as well. The Bukit Panjang hawker centre will include green features such as a vertical green wall, use of energy saving products, daylight design with photo sensors, high floor to floor height with ventilation screen that allows better air flow and sunlight into internal space. A rainwater harvesting system will help with irrigation of the landscape. Ci Yuan hawker centre’s common area has been fitted with energy efficient LED lights and is designed to enhance natural ventilation for the thermal comfort of patrons. Water efficient fittings with three ticks rating under the Water Efficiency Labelling Scheme (WELS) scheme play a part in water conservation and water usage reduction. The hawker

centre is fitted out with paint and tile adhesives with low volatile organic compound contents to limit indoor air pollution. Space has also been set aside for recycling initiatives. In addition, the community club features lush greenery, strategically placed as breaks between the hardscape. Irrigation of the greenery within the development is supported with rainwater harvested to cut back on the building’s water usage. The façade of the building facilitates good thermal performance to keep occupants cool and comfortable. The rest of the building is equipped with energy efficient lighting and water efficient fittings.

NEW MANAGEMENT APPROACHESIn the case of Ci Yuan Hawker Centre, the proposal by Fei Siong Food Management showed a strong emphasis on achieving social objectives and preserving traditional hawker food. It has

set up a social enterprise subsidiary to manage the hawker centre on a not-for-profit basis, using any operating surplus for the benefit of the hawker centre. A section operating 24 hours a day serves to provide residents with all-day dining options.

SERVING THE NEXT COURSENaturally, infrastructure is only one part of the puzzle in ensuring a bright future for the food hawker industry. But by providing new facilities and an increased number of stalls, tangible steps have been taken to ensure the industry has affordable space in which to grow in the years ahead. Also, by continually improving the dining experience, encouraging affordable food choices, and further integrating hawker centres into the community fabric, it cements the role these dining outlets play in the national identity and ensures people keep coming back for more.

HAWKERS, HERITAGE, AND ARTIn 2015, more than 70 schools, organisations and artists created murals and art installations in more than 40 hawker centres, as part of the new initiative “Our Hawker Centres – A Heritage & Art Project”, which aimed to raise public awareness of the heritage and cultural value of Singapore’s hawker centres and the areas they are located in. The initiative was jointly organised by the NEA, and National Heritage Board, and in partnership with the National Arts Council and Nippon Paint Singapore. To view the publication documenting the art and learn more about the hawker centre locations featured, visit: http://online.fliphtml5.com/uzgk/ugmg/

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CI YUAN• TYPE – CO-LOCATED WITH COMMUNITY CLUB; DEVELOPMENT LED BY PEOPLE’S ASSOCIATION • NUMBER OF STALLS: 40 COOKED FOOD• AWARD: BCA GREEN MARK PLATINUM AWARD, BCA UNIVERSAL DESIGN MARK GOLD PLUS (DESIGN)• OPERATIONAL IN AUGUST 2015

BUKIT PANJANG HAWKER CENTRE • TYPE – STAND-ALONE DEVELOPMENT• NUMBER OF STALLS –28 COOKED FOOD, 14 MARKET SLABS, 14 LOCK UP STALLS, 1 SUNDRY STORE AND PROVISION OF 16 KIOSKS• OPERATIONAL IN END 2015• AWARD: BCA GREEN MARK PLATINUM AWARD 2014

KAMPUNG ADMIRALTY • TYPE – CO-LOCATED DEVELOPMENT WHICH WILL HAVE FACILITIES SUCH AS SHOPS, SUPERMARKET, MEDICAL CENTRE, ELDERCARE, CHILDCARE AND A HAWKER CENTRE; DEVELOPMENT IS LED BY HDB• NUMBER OF STALLS – 50 COOKED FOOD• COMPLETION – 2017

OUR TAMPINES HUB• TYPE – CO-LOCATED DEVELOPMENT INCLUDES FACILITIES SUCH AS COMMUNITY CLUB, HAWKER CENTRE, REGIONAL LIBRARY AND SWIMMING COMPLEX/ SPORT FACILITIES; DEVELOPMENT IS LED BY PA• NUMBER OF STALLS – 43 COOKED FOOD• COMPLETION - 2016

JURONG WEST HAWKER CENTRE• TYPE – STAND-ALONE DEVELOPMENT• NUMBER OF STALLS –34 COOKED FOOD, 14 MARKET SLABS• COMPLETION –2017

PASIR RIS HAWKER CENTRE• TYPE – STAND-ALONE DEVELOPMENT• NUMBER OF STALLS – 45 COOKED FOOD• COMPLETION –2017

YISHUN HAWKER CENTRE• TYPE – STAND-ALONE DEVELOPMENT• NUMBER OF STALLS – 50 COOKED FOOD• COMPLETION – 2017

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NEA launched ENVISION magazine because it believes informed discussions are crucial for achieving a cleaner, healthier and more beautiful world.

It’s now easier than ever to read compelling articles on environmental management by accessing its tablet-friendly edition.

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SINGAPORE’S HAWKER INDUSTRY is at a crossroads. Hawker centres have cemented their place as a popular mainstay in people’s lives, providing affordable food to everyday citizens. Stall rentals are kept affordable,

new hawker centres are being added providing vibrant new spaces to do business, older centres have been upgraded, and the hunt is on for ways to make the hawker centre experience even more enjoyable. At the same time, demographic and labour shifts pose challenges, customer expectations are increasingly high, and costs of things like raw ingredients and utilities have increased over time. How are these intrepid small business owners faring, what have they learnt, and what will the years ahead hold for this iconic food phenomenon? ENVISION set out for candid conversations with several seasoned hawkers - with a combined experience of nearly 170 years operating food stalls - to find out more.

WHAT BRINGS PEOPLE TO THE BUSINESSFamilies have played an enormous role in shaping the hawker trade. With over 40 years in the trade, Mr Low Swee Boon followed family members into the business. “Back in the early days, I used to be a roadside hawker alongside my brother, then I set up my own stall, and eventually came into the hawker centre as the government started cleaning up and centralising the industry,” he says. The Yi Le Shi stall he runs with his wife sells nasi lemak and other items at the Block 137 Tampines Street 11 Hawker Centre. This is a common story for the early generation of hawkers, who have all spent decades in business. Mr Philip Tan Chew Kee, owner of Mei Ji Fishball Noodle shop at Bukit Merah, started work alongside his mother at a roadside stall. Madam Norsiah Hassan Marican, who runs WanTom Food Stall selling Malay specialities in Ang Mo Kio together with her husband Sanwan Safawi, took up the trade at the behest of her mother at age 16. Mr Tan Chin Kwee, operator of Hiang Lee Chicken Rice, learnt the trade alongside his father, first as a mobile food vendor, then eventually setting up in a hawker centre. While not following family into the business per se, in order to financially support his sister who was ill at the time, Mr Anthony Low Hock Kee got started with Xin Sheng Gor Hiong Prawn Cracker stall at 221B Boon Lay Place Hawker Centre.

REAL FOOD FOR THOUGHTVeteran hawkers share their views on the state of the trade and what it takes to be successfulContributorsChris Tobias and Foo Chee Yuan National Environment Agency (NEA)

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Managing customer expectations also takes effort. “Many people still do not understand the hard work to meet high regulatory standards and customer expectations. Customers demand both affordable food and good quality with high service standard. They have very little patience,” Mr Anthony Low says. “We hope that people can be more accepting of circumstances we face and how we are trying to strike a balance.” Shifting demographics and manpower issues are also quite common. “Many hawkers are reaching old age,” Mr Tan Chin Kwee says. “There are not many young people stepping up to take up their roles. Also, there are regulations relating to hiring, so even at old age, hawkers may find manpower shortages. Many locals don’t like to work without aircon, so filling jobs with locals is a challenge.” His neighbour Mr Anthony Low also highlights the need to maintain high standards. “Since there is a need to ensure hygiene is carefully maintained across long days of up to 16 hours of operation, it would be good to be able to have more flexibility to also hire in shifts to ensure proper coverage and attention to hygiene details,” he says. “We are appreciative of subsidised hawker centre rental,” he continues, “but the cost of raw materials, utilities, and plate collection, and labour has been going up both here and around the world. This can squeeze our margins and affect

JOYS OF BEING A FOOD HAWKERIf family got them into the industry, what keeps these hawkers in the trade? “Being able to manage your own time and having flexibility is great, but you must have the love for it. If you’re a good cook and your stall has a lot of customers, you can make good money - typical to what many office workers out there can earn,” Mr Anthony Low says. “You can go for long holidays if you want to have a break too.” Mr Philip Tan agrees. “Freedom to plan for rest, earn more money, attend to family matters, and being my own boss are all the plus points.” But beyond certain freedoms, there is also a deep sense of personal fulfilment. “If I serve good food, and even among competition people come to buy it from me, I feel satisfaction,” Mr Low Swee Boon says. “I have even been interviewed on a TV show before, so there’s some general consensus that I’ve done a good job.”

ONGOING CHALLENGESHowever fulfilling as a career choice, hawkers face numerous challenges. As Mr Low Swee Boon notes, “Competition is definitely a big challenge. There are many stalls or coffee shops selling similar dishes to us, so we must strive to do our best.”

what we take home to our families. Customers will constantly compare our prices versus the coffee shops, and if our prices go up faster than elsewhere because we need to recoup costs, they may not buy from us. This is a reality we face.” “Ingredients are the most important thing to consider, and these have a big determining factor on the selling price of the final dish,” Mr Philip Tan agrees. Madam Norsiah also notes that “Utilities like gas are a big cost for us as a business. For example, to keep the food in just the right conditions for serving, we need to keep the heat on all day long, and gas costs alone can come out to be several hundred dollars a month. But without it, our food quality would simply not be as good! So it’s a cost we bear.” But it’s not all bad news. “To be honest, the atmosphere here is very cooperative and things go well. It might not be the same everywhere else, but our fellow hawkers are a good community,” she continues. “Many of the people have been here together at least 20 years, so we try to be friends and look out for each other. Besides that, in general, the government has done a lot to help us. We still have plenty of concerns for our stall and our business and fret over the little details like making sure we have enough chili for the next day - but this kind of thing we expect and try to prepare for.”

ROLE OF HAWKER CENTRES IN SINGAPORE LIFEBut while there are the inevitable challenges, the hawkers express a love for the craft, and also custodial responsibility of local cuisine. “We hawkers are like chefs or parents cooking for their children,” Mr Philip Tan says. “In recent years, I’ve found that Singaporeans are willing to queue and are more patient when waiting for food, at least at this centre. I think they are starting to understand that quality takes time and are more conscious and respectful.” Because of this reliance, hawker centres have become a core part of Singaporean experience and daily routine. “From early morning to night time, you will see people streaming to hawker centres for different types of food,” Mr Tan Chin Kwee notes. “It is a very unique Singapore feature and vital to people every day. There is no other place on earth we have visited that has quite the same thing as a hawker centre, and they are very well-regulated and hygienic here in Singapore,” says Mr Anthony Low.

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“HAWKER CENTRES HAVE BECOME A CORE PART OF

SINGAPOREAN EXPERIENCE AND DAILY ROUTINE”

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PRESERVING THE FOOD CULTUREMadam Norsiah believes though that ultimately having a hawker stall is still quite sustainable. “The business for us is not too difficult. We just need to make sure the style of food and quality of execution is very high so people keep coming back for it.” But according to Mr Low Swee Boon, therein lies the challenge. “The traditional dishes are very difficult to pass down since many original hawkers aren’t left, and even the upcoming generations don’t always keep up the business long enough and give up early. The culture is easy to lose when businesses change hands,” he says.

NEW CENTRESRecent announcements of new hawker centre developments have been greeted warmly. Mr Philip Tan says “The new designs are very beautiful, clean, and have centralised dish and tray collection. These should be good for the customer experience and they will appreciate it. “The non-profit management model seems interesting,” he continues, “but I’m curious to see how it works out. It is encouraging to see new ideas being tried, and if costs can be kept down, new practices can be introduced into older hawker centres too. Good to run both the old and new systems side-by-side to see what’s most successful.” “I’ve noticed they use many new high-tech, greenery, and energy saving features these in the new designs,” Mr Tan Chin Kwee says. “These are very good and futuristic ideas, and I welcome them as long as the number of tables and chairs in the centres isn’t reduced. This can directly affect business.” Mr Anthony Low also notes that “It is good that many of the new centres are being co-located with other facilities. It reinforces their position and presence in people’s lives and that Singapore is a food paradise. People can come and enjoy many things in one place.”

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TO THE NEXT GENERATIONWith some new hawkers trying their luck in the business, the veterans are quick to dispense sagely advice. “The next generation must be patient, willing to overcome hardship, and face difficult customers. Each customer will have their own preferences or quirks, so they need to grasp this,” Mr Philip Tan continues. “The money can be tough to make, and planning for the next day is a routine necessity. You need to have management foresight. A job in an office is a very different thing compared to this.” Tan Chin Kwee agrees. “It takes time to get the hang of the business. You need to apprentice and learn the trade, and really have a passion for it. It can also be a hot working environment, and you have to work without aircon,” he says. “Too, for some, higher levels of education can pose mental blocks for people who think they are overqualified. Improving the image of the hawker trade to attract younger generations is needed. More promotion needs to go into making this an attractive career option,” says Mr Anthony Low. But perhaps the most salient advice was the clarity around passion and dedication to the trade. “When you do something, you must love it and be happy with what you do,” says Madam Norsiah. “Setting up a business is very hard, so you need to have a strong interest and put yourself fully into it.” It seems that she and the other hawkers have found this to be their secret ingredient to long-term success.

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INSPIRING INTERNATIONAL IDEASCreative and innovative environmental solutions sourced globally

SUPERMARKETS URGED TO CUT FOOD WASTEIn France, new policies have been pushed to prohibit grocery stores from disposing of edible food in the face of growing waste volumes and food poverty. Going forward, stores are under pressure to give food to charities, provide it as animal food, or compost material rather than destroy or dispose of it. UK supermarkets are also under fire in the wake of dismal food waste statistics, but has so far only voluntary guidelines are introduced. The British Retail Consortium noted supply chain food waste had been cut 8.8 per cent since 2009, but numerous environmental and humanitarian NGOs have been calling for greater improvements noting high waste volumes of edible food. More at http://tinyurl.com/pu7qgt9 and http://tinyurl.com/prph2sd

RUBBISH MENUNew York chef Dan Barber recently hosted a fortnight long pop-up dining concept called “wastED”, during which he prepared unadulterated meals from random food scraps and unconventional combinations of ingredients. While challenging conventional foodies’ concepts of haute cuisine, Barber was drawing attention to the possibilities of what can be concocted with food that might ordinarily be discarded. More at http://tinyurl.com/qzc8p5b

BEHOLD: THE SOLIDARITY FRIDGEIn Galdakao, Spain, city volunteers decided to stem the flow of food waste from households, restaurants and stores by creating a “solidarity fridge” which would be publicly hosted, shared and accessed. People of all backgrounds may pick up or drop off edible food items, with the exceptions of raw fish, meat, and eggs. Other items donated should be appropriately dated to ensure they are eaten in a safe window of time. Interest from other cities is growing to replicate this idea. More at http://tinyurl.com/p8xfpc9

RISE OF THE FLEXITARIANThe UK and parts of Europe are also seeing an increase in the number of millennial “flexitarians”, a term that describes those actively choosing to eat more vegetable foodstuffs while moderating their meat intake. This is in response to health, ethical, economic, and environmental concerns. Will this trend accelerate and result in significantly lowered meat consumption and, accordingly, lower environmental impacts in the years ahead? More at http://tinyurl.com/nunqz6b

ZERO WASTE GROCERY STOREBerlin recently saw the opening of a logo-free, packaging-free grocery store. Shoppers can bring or buy reusable containers to be filled in the store, and the idea has been gradually catching on. While the store may have an unconventional concept and layout unlike other similar retailers, bulk buying passes cost savings down to customers, and also eliminates the environmental cost of food packaging waste. More at http://tinyurl.com/nck33gs

DISAPPEARING CONTAINERSImagine an olive oil container that cracks open like an egg when you need to use it, and can disintegrate when put in water. Or a milk carton that is preprogrammed to decompose not long after its contents reaches the end of its edible days. This may well become the future of food packaging if Swedish designers’ ideas go mainstream. More at http://tinyurl.com/o73nghf

GREASY BUSINESSNational University of Singapore researchers have meanwhile found new, cost-effective techniques to make biodiesel from restaurant grease waste. Harnessing special magnetic and biocatalysts, the process they developed can create 99 per cent biodiesel in 12 hours. The catalysts can also be separated from the end product for continual reuse. More at http://tinyurl.com/qxvwhq5

REDUCING ENVIRONMENTAL IMPACTS OF FOOD

WASTEWATER, BREW BEER…Move over NEWater: the US state of Oregon recently gave the go ahead to use treated sewage water to brew craft beer. Trials will soon be underway for those willing to give the new product a shot… or rather, a pint. More at http://tinyurl.com/ntk3lmj

… BREW BEER, MAKE FUELKiwi ingenuity has triumphed once again: New Zealander brewer DB Export has found a way to turn brewery by-products into biofuel that emits 8 per cent less carbon than normal petroleum while giving the same performance. Bye-bye yeast slurry, and hello “Brewtroleum”. More at http://tinyurl.com/pqa3j6g

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THE WOLF IN “CHEAP” CLOTHINGThis should win an award both for creativity and public education: people are lured to a vending machine with the promise of buying a new t-shirt at a very attractive price. There’s a catch though: they first must watch a short video sharing how the

BEHAVIOUR CHANGE AND ENGAGEMENT

SENSING SURROUNDINGSPeople living in crowded cities around the world may soon have a better way of monitoring the environmental condition of their surroundings, and also keeping better tabs on potential health dangers. Developed as a “sensor packed consumer wearable” the Scarab device links with your phone to provide real-time environmental info on factors like temperature, light, humidity, toxin levels, noise levels, gamma radiation, and even UV light. It was recently crowdfunded on Kickstarter and is currently undergoing development and testing. More at http://tinyurl.com/nds6je2

ENVIRONMENTAL TECHNOLOGY

LINGIN-UITYDutch researchers at KU Leuven have come up with a way to turn lignin waste from the paper industry into chemical feedstock for paint, insulation foam, and other products, effectively giving the chemical a new life. More at http://tinyurl.com/otxvv4z

RECOVERING THE RAREClever Dutchmen have also found a way to extract the rare minerals europium and yttrium from lamps and lightbulbs using UV light, instead of inefficient and harsh chemical solvents. The net result is that more and purer rare earths like these can be reused rather than virgin materials. More at http://tinyurl.com/otxvv4z

PAVED WITH GOOD INTENTIONSIn seeking a more environmentally friendly alternative to asphalt, the city of Rotterdam is exploring the use of recycled plastic to pave its roads and is currently looking into R&D and testbedding of potential materials. More at http://tinyurl.com/q6fl9xk

STORM ON THE HORIZONResearchers in the US are increasingly observing the relationship between air pollution and severe weather and flooding events in several parts of the world. The researchers are exploring the role that aerosol pollutants play in altering weather patterns, especially for cities located in mountainous regions of the world. More at http://tinyurl.com/nwxtrhy

WEATHER AND CLIMATE CHANGE

garment was made, chronicling the plight of factory workers in a foreign country. Few people if any go on to buy the t-shirt. This sort of luring premise could be used to educate people on any number of ills brought about by any number of environmentally unsound products. More at http://tinyurl.com/oawstfv

COMMUNICATION

IN DEEP WATERTying together the themes of water management and worrisome climate change predictions, designer Daan Roosegaarde used an installation of LED lights to create a “virtual flood” over a four acre site. The stunning night-time installation showcases what would happen if the Netherlands were suddenly flooded. Awareness-raising, thought-provoking, and perhaps even a bit creepy, it definitely commands attention. More at http://tinyurl.com/ow5oo4o

LEARNING TO VALUE FOOD: US VS KOREAFilmmaker Karim Chrobog teamed up with e360 to explore the story of food waste in both the US and South Korea. Featuring candid interviews, statistics, and profiles of organisations working to stop waste, the documentary is useful food for thought. More at http://tinyurl.com/ox3umus

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Mrs Kirtida MekaniMrs Mekani has been an ever-present advocate for environmental causes in Singapore for over two decades. She served as the founding Executive Director of the Singapore Environment Council, facilitating environmental protection and educational projects in the business sector and community. She is also a trustee on the Board of the United World

College of South East Asia (UWCSEA) Foundation. Through the Mekani Sustainability Fund, UWCSEA runs the successful Rainforest Restoration Project, a creation of dedicated tree nurseries that is run and managed by students. Mrs Mekani’s proudest achievement is her conceptualisation of the Plant-A-Tree Programme, enabling individuals and organisations to be involved in planting tree saplings at Singapore’s parks and nature reserves. As an NPARKS’ Community in Bloom (CIB) ambassador, she helped grow the number of CIB groups to over 850, reaching out to 20,000 gardeners island-wide, within a span of a few years.

ENVIRONMENTAL AWARDS WINNERS

Smart Nation Category Winner: Implementation of the Integrated Public Cleanliness Management System (IPCMS)The FutureGov Awards have been the biggest celebration of public sector excellence in Asia Pacific since 2007. The IPCMS is a unified platform integrated and loaded into mobile devices (such as iPads and PDAs) to be used by DPC field officers to increase their ground situational awareness and enhance the audit and inspection capabilities of the cleaning work done.

Connected Government Category Winner: The Integrated Environment SystemThe Integrated Environment System (IES) aims to harness all environmental sensing systems or sensors within and outside of NEA, to develop predictive and analytical capabilities to detect and manage environmental and public health risks. IES is deployed to monitor environmental information across the land, air and water domains.

Winner: Mandatory Energy Labelling Scheme (MELS) and Minimum Energy performance Standards (MEPS) for household appliancesThe Best Practice Awards recognises agencies that have implemented innovative and effective practices or programmes in areas that are important to the Public Service, and support the identification and sharing of effective practices or best practices among the Public Service. To help households make better informed purchasing decisions, NEA made it mandatory for energy labels to be affixed to energy-intensive household appliances including information such as the annual energy cost of operating the appliance, energy consumption, as well as a tick rating that indicates the relative energy efficiency of the product. To protect the gains in energy efficiency from the introduction of labelling for air-conditioners and refrigerators, NEA introduced minimum energy efficiency standards for these appliances in 2011to raise the average energy efficiency of products in the market and protect consumers from high energy costs.

Celebrating excellence in environmental sustainability

As the agency that champions safeguarding, nurturing, and cherishing the nation’s environmental quality, Singapore’s National Environment Agency pursues excellence in its own

operations and salutes leaders from all sectors championing environmental sustainability.

East View Primary School East View inculcates green habits by encouraging students and staff to “Live it, Say it and Do it!” Essentially, live out Green habits to care for others and the environment; say to promote an eco-friendly lifestyle to others; and do or practice the 3Rs to encourage others to follow. Green habits are taught through an interdisciplinary project called Project L.I.F.E. (Learning

Is Fun and Engaging) further instilled through exposure to environment-related competitions and activities. Students are also appointed as Green Ambassadors which lead the school’s environment activities, and outstanding ones are recognised through the school’s very own Environmental Science Award. The school has also partnered with Surbana Consultants in the Rainwater Harvesting Learning Hub and developed a learning trail for Lorong Halus with Senoko Energy and PUB that is shared with other schools. To reach out to the larger community, a recycling collaboration with parents and the Tampines community at large was set up, and the school also initiated environmental themed storytelling and drama programmes for pre-schoolers.

Systems on Silicon Manufacturing Company (SSMC)As a forerunner in environmental sustainability, SSMC has made it a priority to achieve the 3Rs – Reduce, Reuse and Recycle - by preventing waste generation and carbon emissions under its five-year EcoVision policy. It is the first wafer fabrication plant in Singapore to adopt NEWater

as 100 per cent process water since 2003 and is among one of the best fabrication plants in Singapore that recycles 75 per cent of NEWater. Even when there are no regulatory requirements, the company would pro-actively improve the work processes aligning it towards environmental sustainability. Apart from ensuring organisational sustainability, SSMC has also worked on its Sustainability Requirements since 2011.

Mr Kwek Leng JooMr Kwek Leng Joo is the Deputy Chairman of City Developments Limited (CDL), Singapore’s property pioneer and top developer in the Asian Sustainability Ranking. Under his leadership, CDL was accorded the Built Environment Leadership and Green Mark Platinum Champion Awards by BCA in 2009 and 2011 respectively, and became the first Singapore company to be

listed on three global sustainability benchmarks – FTSE4Good Index Series, Global 100 Most Sustainable Corporations in the World and the Dow Jones Sustainability Indices. He also serves as President of the Global Compact Network Singapore, has personally assisted with the Singapore Botanic Gardens’ UNESCO World Heritage Site inscription journey, and raised over $2.5 million from the sale of his photo works and art books for various environmental and charitable causes.

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Winner EC-Senoko Energy Green Innovation AwardSystemNix Technologies Pte Ltd innovates and distributes ecological engineering products. The Soil Chain® system is a good example of an innovation designed to be made out of non-biodegradable, eco-friendly and recyclable material that can construct eco-structures. These eco-structures help defray negative environmental impacts

SEC-Lee Foundation Singapore Environmental Achievement Award (Public Sector) Joint-Winner (Education sub-category)Nanyang Technological University is a global leader in sustainability research. Through its EcoCampus initiative, the university is doing research, test-bedding, and implementing the latest green technologies on its 200-hectare campus. It has ambitious goals to achieve a 35 per cent reduction of its energy, water and waste consumption. Using eco-friendly

materials, energy-efficient lighting and water recycling systems, NTU buildings are designed for education but built for the environment.

such as erosion and soil degradation, at the same time minimising its carbon footprint.

Launched in 1997, this long-running accolade is presented by the Singapore Environment Council and aims to inspire Singapore-based and regional organisations to become more committed to environmental and social responsibilities. From the public sector to manufacturing and services industries, the awards have been key to

influencing some of the best practices in corporate sustainability.

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ENVIRONMENTAL AWARDS WINNERS

Winner SEC-CDL Outstanding Singapore Environmental Achievement Award and the Joint-Winner SEC-Lee Foundation Singapore Environmental Achievement Award (Public Sector)Maritime and Port Authority of Singapore’s recent initiatives include setting up the MPA Sustainability Office to drive programmes such as the Maritime Singapore Green Initiative to encourage the shipping community to adopt eco-friendly ship designs and technologies, use cleaner fuels, and better manage their operations. It also spearheaded initiatives such as the use

SEC-Setsco Singapore Environmental Achievement Award (Manufacturing) Winner Ardentec Singapore Pte Ltd’s environmental initiatives in 2014 included keeping carbon emission for 2014 at 2012 levels despite an 11 per cent increase in revenue, enhancing its existing Water Treatment System from traditional to the Smart Release System, changing lighting to LED resulting in savings of about 112,874 kWh per year, and collecting waste water for its cooling tower, saving about 864 m3 of water and 56,179 kWh of electricity per year.

Winner SEC-Kimberly-Clark Singapore Environmental Achievement Award (Services)From the design of the Marina Bay Sands property, to the technology that helps reduce carbon footprint, and the ways in which Marina Bay Sands influences its stakeholders and clients to play their part in environmental protection, sustainability defines the way the integrated resort does business. As the first MICE facility in South East Asia to obtain the ISO 20121 Sustainable Events Management System certification and the single largest commercial building in Singapore to be conferred the Green Mark Platinum Award by the Building and Construction Authority, Marina Bay Sands is committed to reducing its carbon footprint and overall environmental impact in its daily operations.

Winner SEC-CITIC Telecom Singapore Environmental Achievement Award (Regional)Orient Overseas Container Line Limited’s (OOCL) new-building vessels are built and equipped with state-of-the-art technologies with advanced green features to meet current and future environmental requirements. Also, to reduce emissions and save fuel, it has focused on bunker saving programmes for many years. By taking these initiatives, OOCL has cut carbon dioxide emissions by more than 40 per cent since 2004 to help their customers achieve a lower carbon footprint in their supply chains. OOCL completed its environmental reporting and disclosure assurance by using both the Clean Cargo Working Group (CCWG) and ISO14064-1 standards to certify their integrity of Greenhouse Gas (GHG) Scope 1 and Scope 2 emissions data disclosure.

of more energy-efficient lighting and installation of solar panels at MPA’s piers and facilities, introducing recycling efforts, and driving maritime safety, risk and sustainability management initiatives for the maritime industry. These measures have reduced the number of marine collisions and incidents of environmental pollution, reduced the carbon footprint and improved the air quality in their port. They also worked with partners to develop Liquefied Natural Gas bunkering standards, procedures and facilities to promote the use of cleaner fuels for ship bunkering.

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Sebastian Choo Swee Keong of Molex Singapore’s established of an Energy Management System (EnMS) that was aligned with Molex’s market based management philosophy and guiding principles, and formed an EnMS team consisting of various process owners and subject matter experts. These efforts contributed significantly to the overall 3,432 MWh annual energy savings achieved in 2014. He aims to make the company an efficiency leader and ensure it can be socially responsible while remaining competitive through EE.

Steven Huang Youzhi of Abbott Manufacturing Singapore led weekly site energy team discussions on energy deviations, developed quick-wins to resolve measures and conducted training with employees on energy waste and conservation via posters, presentations, lunchtime roadshows, EE campaigns, internal newsletter and at department meetings. He also proactively shares EE best practices and initiatives with other Abbott manufacturing sites around the world. Under his leadership, Abbott’s Singapore manufacturing facility received ISO 50001 certification in November 2014. Mr Huang and his team actively look for new projects that will enable Abbott to meet and exceed its longer term goal of 45 per cent reduction in total energy spending by 2017.

Woodlands Civic Centre’s owner HDB retrofitted its water-cooled chillers to more efficient ones in 2014 and took the initiative to supply chilled water to its lessee National Library Board (NLB)’s Woodlands Regional Library, which previously had to operate its own inefficient air-cooled chillers. HDB will save an estimated 3.5 million kWh of energy annually (or about 48 per cent energy reduction) through the retrofit. Together with the revenue generated from the supply of chilled water to NLB, the expected chilled-water plant retrofit project’s payback period is about 1.6 years.

Singapore Aviation Academy the training arm of Civil Aviation Authority Singapore, has called a Guaranteed Energy Savings Performance contract to replace its chilled water plant, air handling units and electrical systems. After retrofitting the chilled water plant and air handling units, SAA’s overall system efficiency improved to 0.80kW/RT and its building’s energy consumption fell by about 11 per cent. The building was awarded the Green Mark Platinum award.

Nan Chiau High School’s energy efficiency policy guided the School Leaders/Steering Committee to work out their EE three-year action plans and set a target to reduce its annual electricity consumption by 0.3 per cent per capita per year. The objectives and initiatives in the plans were communicated to all teachers and students. Supporting programmes were planned and executed by the student Green Ambassadors. Through active participation by all staff and students, a reduction of its annual electricity consumption per capita per year by 0.4 per cent and 0.2 per cent in 2013 and 2014 respectively was realised, despite the continual upgrading of the school’s infrastructure.

Nan Hua High School set up an Energy Conservation Task Force (ETF), led by the Vice-Principal for Admin, to promote electricity reduction in school. Through concerted efforts from staff and students, the annual electricity consumption reduced by 3.71 per cent and 4.71 per cent in 2013 and 2014 respectively, compared to the previous years. The school aims to reduce its annual electricity consumption by 5 per cent in 2015.

School of Science and Technology’s campus is designed with green features not typically seen in schools, including water-cooled VRVs for the administration block, central controls for air-conditioning, 53kWp solar panels, and lighting and fan electrical circuits grouped in clusters so they can be turned on only when needed. Complementing the efficient design of the school campus are strict control measures on electricity usage, supported by staff and student capability building programmes. The school exceeded its 10 per cent annual energy reduction target, and since initiatives started in 2012, the electricity consumption per member of the school decreased from 1,838 kWh/head in 2012 to 1,577 kWh/head in 2013 and further to 1,116 kWh/head in 2014, representing an average annual reduction of approximately 20 per cent.

Best Energy Efficiency Practices in the Public Sector Category

Keppel DHCS since 2010 has pledged to improve its energy efficiency and reduce its carbon intensity emissions by 16 per cent below 2020 business-as-usual levels. To achieve this, the company outlined a 10-year road map to enhance energy efficiency, focusing on three main areas – process optimisation, management of energy use and asset optimisation. They achieved total energy savings of 14,283 MWh, equivalent to about 8,577 tonnes of carbon dioxide emissions.

Lumileds Singapore aims to reduce its energy intensity by 5 per cent to 8 per cent year on year. From 2011 to 2014, Lumileds Singapore managed to reduce its energy intensity by 64 per cent. Some of the initiatives included emphasising the importance of energy conservation through mandatory training for all new employees and contractors, encouraging and rewarding good energy saving ideas, sending four staff on the Singapore Certified Energy Manager (SCEM) training programme and carrying out energy saving projects such as reconfiguring and optimising acid exhaust and solvent exhaust systems.

MSD International GmbH’s target is to reduce 30 per cent energy consumption by 2015 from the 2011 baseline. Since 2011, MSD has completed more than 90 energy projects, achieving savings of approximately 62.6 GWh per year. Through site wide commitment and implementation of various energy projects, MSD expects their energy reduction to exceed their target.

Systems on Silicon Manufacturing Company’s goal is to improve energy efficiency by at least 30 per cent by 2014 from 2009 levels. To develop the necessary skills they sent several employees to attend SCEM. Through various energy saving projects such as chilled water system efficiency improvement, LED lighting replacement and cleanroom pressure reduction, they achieved a 32 per cent reduction in normalised energy consumption (GJ/m2 wafer) from 2009 to 2013.

Kuraray Asia Pacific’s solvent recovery columns are heavy energy users, comprising several separation columns, reboilers and condensers which are heat integrated. An energy saving project was implemented to enhance the heat recovery performance by a combination of changes to operating conditions and processes, equipment upgrades and efficiency improvements.

Nestlé Singapore uses a four-stage multiple-effect evaporator to increase the concentration of malt extract by heating it to remove solvent at each stage. To save energy, they replaced a Thermo Vapour Re-compressor which resulted in a reduction of steam consumption.

Aaron Quek Ser King of Singapore Refining Company completed 12 energy conservation projects since January 2013. He has also built on initiatives such as turbine slow roll/slop processing minimisation/hot feed maximisation, which resulted in a reduction in the refinery’s energy usage by 1.1 per cent from 2012 performance, and saved approximately $7 million per year. For staff, he has released quarterly energy newsletters and organised a 100-day Energy Blitz campaign in Oct 2013 to inspire a 700-strong workforce, which achieved savings of $400,000.

Excellence in Energy Management Category

Best Practices Category

Outstanding Energy Manager of the Year Category

ENVIRONMENTAL AWARDS WINNERS

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ENERGY EFFICIENCY

PERHAPS THE EASIEST MONEY to make in business is the money that isn’t wasted. For many Singaporean companies, delving into energy efficiency opportunities has begun to pay quite handsomely. Increasing industry expertise, growing management support, technical know-how, and government subsidies are all helping speed such developments.

Companies may start on energy efficiency for a number of reasons: the need to be more competitive, cut costs, compliance with legislation, achieving corporate greenhouse gas emissions targets, or operational improvements all rank among common drivers. But what becomes clear is that there is money to be made by being savvy about where energy goes. Increasingly too, as solar costs come down, leading businesses are looking at the energy production side of the equation as well. So what’s the current state-of-play? ENVISION looks at three companies that have achieved noteworthy - and profitable - success.

As a manufacturer of basic industrial chemicals, the company needed to replace some of their key process equipment such as electrolysers. The oldest electrolyser was installed and commissioned in 1997, and both its efficiency and performance had begun to wane. In order to keep production of chlorine and caustic soda on track in the long term, as well as manage costs, staff sought management support for the temporary shutdown and upgrade of this production line. By replacing the aging electrolyser with more energy efficient technology, the company was able to reap an 11.3 per cent energy saving while keeping production levels the same. The total cost savings of the project across six years was anticipated to be S$8.2 million, with a total project cost of S$7.6 million. NEA GREET grants covered 20 per cent of the project cost, providing the company with healthy annual savings and a 5.6 year ROI. Added project bonuses included freeing up a third of the production space, lowering maintenance cost and improving production reliability.

Tan Pua Yong, General Manager:• Give priority to equipment or systems that consume huge amounts of energy and/ or aged equipment or systems with low operating efficiency.

• Take accurate data to better measure performance improvements both before and after installation of new equipment or systems.

• Consult with business partners or customers who may be affected by any temporary production down-time occurring due to upgrading works and get their support.

• Plan to apply for government grants like GREET with sufficient lead time, knowing an application review process will be necessary.

• Realise that new equipment or systems can lower both energy and maintenance costs.

• Explore unconventional energy sources: the company is currently looking into ways to utilise excess hydrogen from production such as in fuel cells to generate electricity.

Pharmaceutical manufacturer GSK has made numerous energy efficiency improvements across its nine-hectare Pioneer Road site. As part of its larger sustainability strategy, the company has set ambitious targets of a 30 per cent carbon footprint reduction by 2015, and being carbon neutral by 2050. This is all while seeing increasing production volumes, increasing unit operations, and increased product stages. To do this, GSK looked holistically across its operations to make improvements, including optimising utilities and processes, replacing assets with high efficiency equipment and low GWP refrigerants, and avoiding energy wastage. To date it has taken on 300 projects, providing a saving of approximately S$6 million. Target areas included a wide range of ACMV projects, low-cost energy projects, and implementation of new technology around its facilities. GSK has also worked to implement PV panel, solar thermal water heating, and solar lighting projects in recent years to further save costs.

Cheong Kok Onn- Manager, Utilities and Energy:• Be ambitious and look across many areas of the business to affect change and reap benefits; it all adds up!

• Knowledge pays off. Learn and share at many levels, and with many players (internally with other business units, as well as externally with related industry groups, at international platforms, with schools and universities, and with government agencies).

• The price of solar is dropping. See if you can take advantage of this to improve your overall energy performance.

As anyone in the printing industry would attest, it is a brutal business that is very cost-constrained. In this environment, SNS needed to ensure that any energy efficiency improvements wouldn’t be capital intensive (low or no cost only). While the company was on track for its 5 per cent mandated energy efficiency improvement targets, staff realised the need to go further, and began to delicately look at many process areas of the business. Many production improvements were identified and carefully reviewed over the course of several years. In the period 2007-2014, many projects were implemented, but an enormous leap came from 2013-2014 when the company successfully cut its print centre energy consumption from 43 gWh to about 37 gWh, yielding a 20 per cent annual recurring energy saving of S$1.5 million. This was successfully achieved by working closely with process staff to optimise many delicate aspects of printing operations.

Wong Tat Choon- Vice President, Engineering, Safety Chairman and Energy Conservation Driver:• Any non-capital-intensive energy efficiency projects should be carried out immediately after they are identified.

• Everyone can and should play a part, especially if energy efficiency improvements will affect their work, and potentially their KPIs.

• Staff should not shy away from trickier aspects of business operations, including process areas, but definitely handle any improvements with care, caution, and consultation.

• Carefully review areas like maximum demand, consultant recommendations (to identify over-specs), equipment plant manufacturers’ specs, existing operations and process parameters in relation to energy efficiency initiatives to get the best results.

• Consider supplanting energy efficiency savings with solar energy production.

Singapore businesses are increasingly cashing in on energy efficiency measures with significant project outcomes. What are their secrets to success, and how can more get in on the action?

MILLION DOLLAR SUCCESS

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GLOBALLY, THE INTEREST IN SOLAR POWER is at a positive tipping point. Solar technology efficiency is improving, as are energy storage options. In the last five to eight years, the price of solar generated

electricity is also reaching or exceeding grid parity in many parts of the world, meaning the consumer price signals are there for a switch. Why the dive in price? The basis for cost reduction were support schemes such as preferential feed-in tariffs in environmentally conscious countries which helped spark global solar market expansion. Germany was one front-runner in this area. But solar research has also managed to continuously increase the efficiency of solar cells and modules and increase interest. This is particularly relevant for countries that are space-constrained like Singapore. With virtually no land space for deployment of solar PV systems, all future installations need to go on roof-tops, increasing demand for the latest high-efficiency technologies. Arrangements like solar leasing and power purchase agreements have also become increasingly popular. These can further lower the barriers to entry and lessen upfront costs for those interested in solar installations (see also, ENVISION Issue 6). A strong business case due to factors like these is increasingly driving the demand, beyond any adoption of solar merely for its clearly established environmental benefits.

SOLAR FLARINGAccording to data from Frost & Sullivan, global solar capacity is growing and likely to increase to 48,801 MW by 2018, with major drivers including helpful government directives and nations’ increasing push for energy self-sufficiency. The Asia-Pacific region currently accounts for about 46 per cent of annual installed solar PV capacity globally, with leading markets including China, Japan, India, and Australia. Beyond the heavyweights of China and India, Deutsche Bank also notes bright spots in many emerging regional markets. Potential growth in capacity could reach as much as 4 GW for Indonesia, 2.5 GW in Thailand, 1.9 GW for Malaysia, 1.2 GW in Australia and 1 GW in the Philippines. While estimates for Singapore vary greatly, some localised studies put it as much as 1-2 GWp by 2025.

SEEING SUNSPOTSIn terms of driving solar uptake, one of the success factors is to bring together technology providers and potential adopters, a role currently being performed by the Singapore-based SolarPVExchange. The company started in 2014 to help connect solar project initiators with qualified installers to help get projects off the ground faster. Its main focus is its one-stop solarpvexchange.com website, which serves as a matchmaking platform for those parties to come together. The platform is free for users, and the company takes a commission or fee

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CROWDSOURCING FINANCEThis works by allowing project initiators - both residential and commercial building owners - to seek investor financing for the full duration of their solar lease. This is usually for a period of 20 or so years. Whereas in the past project initiators may have had to pay for the cost of the solar system up front, or seek financing elsewhere as part of a separate process or leasing agreement, SolarPVExchange has helped make this extra step into a turnkey solution. It is based on the premise that as the solar PV project generates energy, building owners enjoy savings in the form of a greener and cheaper energy bill, while investors are paid back regularly from the building owners through the SunVest platform. This represents real monthly savings for the building owners. For investors, it means regular, decent returns. All these returns can be monitored in real time via SolarPVExchange’s SunMeter, an online energy monitoring tool. “SunVest is about investing in the future together,” says Khoo. “It is the only platform in Asia-Pac where building owners who want to save on their electricity bill by going solar can now crowd source for their solar PV installation while investors can come together to jointly own such projects and expect good and frequent payouts.”

when deals and investments are secured. To date, the company has helped close up to 12 MW worth of solar deals in Singapore alone, with about 350 projects posted through the platform to date. By carving out a unique position filling needs that were previously unmet, SolarPVExchange has poised itself as a key enabler of the solar industry.

SINGAPORE AND KEY REGIONAL MARKETSWhile Singapore may seem small by size compared with other regional markets, it has many advantages in terms of integration, a well-regulated and managed utilities market, technical and research expertise, finance sources, as well as increasing acceptance and support for solar – such as the government’s “SolarNova” programme, aimed at accelerating and aggregating demand for solar across government agencies. These may see a swift adoption of solar power in the coming years. SolarPVExchange CEO Rob Khoo cites many reasons like these for starting the company in Singapore. “Firstly, the Singapore government has announced its commitment to increase its clean energy adoption and aims to have solar power contribute 350 MWp to its system by 2020. Next, we have also seen an exponential uptake of solar energy amongst the Singapore population (in both the commercial and residential sectors). Therefore, with the government supporting solar and its people embracing solar on their own accord, it makes sense to launch our company in Singapore right now. “Lastly, we wanted to base our headquarters in Singapore because of the size of the country, its stability and solid infrastructure; we wanted to test and implement our business model before expanding into overseas markets,” Khoo says.But outside of Singapore, SolarPVExchange has laid the groundwork to expand solar uptake around the region. It currently has focus on Australia, Thailand and the Philippines, thanks to local partner relationships in each country. Khoo has noted that while strong regional growth has been forecast, connecting complex developing markets with the financing and contract expertise needed to advance solar power has proven challenging. “Like any business, there have been some challenges when it comes to expanding beyond Singapore. For example, when entering any country, the difference in the regulatory framework between countries presents a challenge. The cultural differences also play an important role too. Thus we have always believed that it is essential to have a good local partner whenever we venture into a new country, who can help and advise us in our navigation into the new market.” Despite these differences, all markets are searching for cheaper and cleaner energy sources, particularly as populations increase, he says. “With our SunVest platform, we have made it easier for one to go solar with $0 upfront cost. For investors, this becomes another investment option, which is asset backed and can be supported by governments.”

Shortly after the introduction of SunVest, residential project initiator Ms Cindy Chan received full funding for her home’s residential solar project. “The concept is excellent,” she says. “I am thrilled to know that my project is fully-funded, as this means I get significant savings for utility with investments from others. It’s a win-win for both parties. “I am now waiting for my solar PV system to be up so that we can enjoy the savings from the solar energy and at the same time reduce our family’s carbon footprint.”

LOOKING BRIGHTThe SunVest pipeline is looking healthy in spite of being just early days. For both residential and commercial projects under discussion, the company estimates approximately 10MW worth of projects are currently in the works in the Singapore market alone. SolarPVExchange has also seen interest from several large institutional investors looking at the possibility of unilaterally taking on larger project investments. SolarPVExchange is looking at expanding its SunQuote solar PV matchmaking platform and SunVest solar crowd sourcing platform into other markets like Thailand, Australia, and the Philippines in early 2016.

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Semakau Landfill Phase II launches to meet Singapore’s waste disposal needs

through 2035. But what happens to rare coral species in the lagoon?

ENVISION takes a look

ENVIRONMENTAL MANAGEMENT

AHOT JULY 11TH 2015 saw NEA’s completion of Semakau Landfill Phase II development, the next evolution of Singapore’s only landfill. This second phase provides an additional 16.7 million cubic metres of landfill capacity - the equivalent of nearly 6,700 Olympic-size

swimming pools. The government anticipates this will meet the waste disposal needs of Singapore to 2035 and beyond. The development of Semakau Landfill was necessary for the country to meet significant land constraints and growing waste volumes (see also, ENVISION Issue 1). In Singapore, waste volumes are reduced through incineration, with the ash disposed of in a carefully engineered offshore landfill island. Due to its thoughtful construction and operation, Semakau Landfill also doubles as a natural reserve for many local species.

DEVELOPING THE LANDFILL The Semakau Landfill started operations from April 1st 1999. For the last 16 years it has been used for disposal of incineration ash and non-incinerable waste. From the start, the development was planned to be implemented in two phases. Phase I was created by first enclosing 350 hectares of sea space between Pulau Sakeng and Pulau Semakau with a seven-kilometre perimeter bund. This was followed by construction of internal bunds to convert 52 per cent of the enclosed sea space into 11 landfill cells. Several natural areas, including mangrove wetlands, were also preserved or replanted as part of the development. Phase I landfill cells were projected to be filled by 2016, and so the NEA embarked on development of the 157 ha of lagoon in Phase II into a single landfill cell to meet the waste disposal needs of Singapore from then onwards. For Phase II, a one-cell layout was utilised to further maximise the landfill capacity and minimise the volume of sand needed, thus lowering the cost of construction.

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INNOVATIVE CONSTRUCTIONThe development of Phase II has comprised several important construction aspects.First, to create the one-cell layout, the 160-metre gap at the southern tip of the perimeter bund was closed off from the open sea with the construction of a new section of perimeter bund. The bund was originally left open to allow sea-water flow and prevent stagnation. After the gap was closed, water within the Phase II cell will naturally build up and be displaced by ash and rainfall. To prevent flooding, the excess water within the Phase II cell will be treated at the wastewater treatment plant to meet Trade Effluent Discharge Standards before being released into the open sea outside the cell.A 200-metre long floating platform was also constructed for the safe disposal of incineration ash into the Phase II cell. Owing to the large area of the single cell and uneven seabed, it is necessary to use this platform to spread the incineration ash and level the seabed to a depth of about two metres before conventional landfill operations using bulldozers and compactors can commence.

PROTECTING SEMAKAU’S RICH BIODIVERSITYTo safeguard the coral reef community within the Phase II lagoon, a tender was called for the re-location of corals to Sisters’ Islands following an independent coral reef survey of the Phase II lagoon commissioned by NEA in March of 2014. The findings from the survey, helmed by renowned marine biologist, Professor Chou Loke Ming, were shared with the National Parks Board (NParks), Lee Kong Chian Natural History Museum and nature groups. It was then recommended that 27 genera of corals found in the sub-tidal zone be earmarked for transplantation, including several rare genera like Polyphyllia and Heliofungia. “The approach on conservation in the development of the Semakau Landfill was interesting and demonstrates how adequate planning can help to prevent unnecessary damage to the natural environment. As the gap of Semakau Landfill’s Phase II Lagoon was left open as part of the landfill’s design, it retained and provided a habitat for corals and marine life within the lagoon to continue to thrive. This approach resulted in not just survival of species but more importantly, a source of species that are now rarer at most of our reefs,” said Professor Chou.

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TRANSPLANTING OF CORAL COLONIESOver 700 colonies of corals in the Phase II lagoon were harvested and transplanted to the nearby Sisters’ Islands Marine Park from September 2014 to January 2015. The transplantation project took about four months to complete, with the first month dedicated to coral harvesting and the next three for coral attachment at a recipient site at Sisters’ Islands as part of the NParks’ marine conservation efforts. Then Minister of the Environment and Water Resources Dr Vivian Balakrishnan visited the Sisters’ Islands Marine Park to inspect the coral transplantation works. He also handed over the last corals from Semakau Landfill’s coral cover to the diver for transplantation, to mark the completion of the coral re-location. A total of 42 genera of hard corals, with colony count of 761 amounting to approximately 60 square metres of live coral cover, were harvested from the lagoon and fully transplanted at the Sisters’ Islands Marine Park. Two rare and threatened reef associated species were also relocated from the lagoon – Neptune’s Cup Sponge (Cliona patera) and Fluted Giant Clam (Tridacna squamosa). During a routine dive to harvest corals on 12 September 2014, marine biologists from DHI discovered an individual specimen of Cliona patera (Neptune’s Cup Sponge) in the Lagoon. The recorded individual from the lagoon measures about 450mm in height and has a diameter of about 150mm at its widest point. The first record of the iconic Neptune Cup’s Sponge within Singapore waters was published in 1908 and since then, it was widely regarded as extinct. The second record of the sponge within Singapore waters was in 2011, where it was discovered near St John’s Island. The Neptune’s Cup Sponge was harvested from Phase II lagoon on 7 October 2014 and transplanted in the waters of the Marine Park. Marine biologists from NParks’ National Biodiversity Centre also assisted in the harvesting and transplantation. “The expansion of Semakau Landfill is testament to Singapore’s engineering capability and the success of its novel approach to waste management. Singapore’s only landfill represents a balancing feat between physical development and environmental conservation. While it is necessary to meet the waste disposal needs of Singapore, our priority has always been to ensure that it is done in an environmentally sustainable way,” Dr Balakrishnan said.

SINGAPORE’S ONLY LANDFILL REPRESENTS A BALANCING FEAT BETWEEN PHYSICAL DEVELOPMENT AND

ENVIRONMENTAL CONSERVATION.

In addition to the relocation of corals from the sub-tidal area, defined as a zone lying below the low-tide mark, NEA also enlisted the help of NParks to harvest corals found in the inter-tidal zone of the lagoon to the coral nursery at the Marine Park. This was done over the course of a month, with NParks transplanting different species of marine life and corals from more than four square metres of the intertidal zone to the Marine Park, which serves as a refuge for such native species. NEA had also worked with nature groups to catch the fish within the Phase II lagoon and transfer them to the open sea.

ONGOING SUSTAINABLE DEVELOPMENTCEO of NEA Ronnie Tay summarised the NEA’s approach to Semakau Landfill’s Phase II. “We are committed as an organisation to promoting long-term environmental sustainability, and Semakau Landfill is an excellent success story showcasing how sustainable waste management can co-exist with thriving marine life and habitats,” he said. Besides coral relocation, post-coral transplantation monitoring surveys at the recipient sites will also be carried

out to monitor the survival and health of the transplanted corals. The surveys, which will be carried out over a nine-month period, will also monitor the water quality and sediment conditions at the recipient sites. Ria Tan, author of www.wildsingapore.com and an avid wildlife advocate shared her views on the relocation. “The Semakau Landfill is a great example of how Singapore is ahead of the curve in dealing with resource constraints. I am proud that with the Semakau Landfill, Singapore can show that it is possible to develop sustainably despite limited land, without destroying our marine heritage as much care and effort have been made to salvage the marine life that flourished there,” Ms Tan said.

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ARESEARCH-INTENSIVE PUBLIC UNIVERSITY, Nanyang Technological University (NTU) Singapore is a

global leader in sustainability research. Through its EcoCampus initiative, the university is doing research, test-bedding, and implementing the latest green technologies on its 200-hectare campus (See also ENVISION Issue 8 for background details). In achieving its targets, NTU adopts a two-fold approach: While the university has set targets to improve its environmental performance and strived to become the greenest campus in the

ContributorSwati Sharma,

Research Associate, NTU

world, it is also working closely with industry for research, development and demonstration of innovative energy efficiency and sustainability technologies in the campus. Excellence in educating future leaders is complemented by honing student and staff work skills with essential knowledge about sustainability and sustainable development. This is not merely an academic exercise: NTU is generating economic value through its sustainability efforts, and leveraging funding grants from government and industry for sustainability and energy efficiency projects.

SYSTEMIC APPROACHNTU announced the campus environmental performance targets with the launch of EcoCampus in 2014, in

addition to other sustainability efforts already underway. The EcoCampus plan has set clear, ambitious, realistic targets to reduce energy, water and waste intensity by 35 per cent in 2020 (compared to baseline year 2011). The major strategy to achieve this focuses on efficiency, clean resources, and smart management (see Figures 1 and 2) for work in progress on energy and waste. A campus sustainability policy is also being created that would further refine the vision of long term sustainability and strategy, with focus on individual and concrete actions. By compiling its sustainability goals and strategies in order to address a broad range of sustainability aspects more strategically, the university is planning for the future and setting the bar higher than many of its institutional peers.

NTU has embarked on a development process with three key elements. First, a comprehensive landscape assessment is to be undertaken. Second, a detailed stakeholder consultation process will be conducted with a view to advancement in its ongoing sustainability initiatives by better understanding their material aspects. Third, preparation of a set of strategic focal points, key performance indicators and supporting metrics will be created on the above elements, which would be helpful to measure, monitor and report its sustainability performance in line with global standards such as Global Reporting Initiative (GRI). To keep the university’s long term sustainability vision and EcoCampus aligned, NTU has prepared a technology and industry roadmap, covering:

1) Smart cities sensor network and big data: 2) Energy management and smart grid 3) Mobility, electric and driverless vehicles

FOCUS ON THE BUILT ENVIRONMENTThe institution continuously looks to reduce its impact on the environment, working to develop a new era of sustainable habitats, low carbon urban mobility along with innovative solutions. These will eventually help society at large to perceive, measure, and manage its resource use. Given the fact that a significant share of its footprint comes from operation of campus buildings, NTU is focusing on strategies within the built environment to accomplish its environmental performance targets. The campus is now home to 18 Green Mark certified buildings and counting, 14 of which have achieved

platinum rating. Owing to various energy efficiency measures and awareness campaigns, quite a lot of campus buildings are performing well within the national and global benchmarks of energy use intensity. With this in mind, NTU is seeking to build smart, zero energy buildings and state-of-the-art energy efficient buildings having final energy (FE) consumption of 50 kWh/m2/year or less, while typical FE consumption of a building might ordinarily be 200 kWh/m2/year. Looking at clean energy aspects, NTU is working on its ambitious plan to put up 5 MWp of solar PV installation, the largest single location installation in Singapore, which will produce 3-5 per cent of its current electricity consumption. The first phase (3.5 MWp) was completed in 2014 with the

Nanyang Technological University (NTU) is accelerating sustainability initiatives around its campus, placing emphasis on energy efficiency and innovative technologies.

How does the campus use this strategy to reach new heights?

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ENVIRONMENTAL MANAGEMENT

remainder carried out in 2015. Likewise, EcoCampus aims to make NTU campus a living lab and form robust industry collaboration for testbedding of energy efficient and sustainable technologies, specifically for tropic regions. New NTU residential halls and learning hubs have been equipped with features such as passive displacement ventilation, solar panels, dual refuse chutes, composting, double-glazed windows, use of green cement and recycled concrete.

INDUSTRY COLLABORATIONSIndustry collaborations are a cornerstone for NTU to foster sustainable development through successful commercialisation of projects. NTU leverages its industry partnership and government-funded research activities to create new business opportunities, additional employment, and improved infrastructure in the local region. This has propelled NTU to be ranked number one globally by Times Higher Education for industry income and innovation in 2013.

As part of its industry collaborations, numerous energy efficient and sustainable technologies are not only being testbedded, but are demonstrated around the campus and the CleanTech One facility (see Table 1 for more details).

SOCIAL ASPECTSAs an academic institution, NTU collaborates closely with industry where the research outcomes are applied into useful innovations. In addition, NTU has made efforts to inculcate the notion of sustainability across the student cohort. All NTU undergraduates take a compulsory module in environmental sustainability to be aware of the effort required to sustain human life on this planet. EcoCampus also grooms the next generation of leaders through an immersive, hands-on learning environment of testbedding and technology demonstration that can help them review and validate sustainability concepts from a practical perspective. For instance, an innovative idea jointly developed with ENGIE Singapore to engage students and staff is the multiplayer online gaming app, “Powerz”, which improves energy efficiency by encouraging people to adopt energy saving practices. There are also plans to hold student business case challenges so as to engage students in developing sustainability projects to improve energy, water and waste intensity on campus or the wider community.

THE WAY FORWARDA leading global research university, NTU has incorporated sustainability as a core tenet. It aims to implement innovative sustainability solutions that support the well-being of its students, faculty, staff and the communities in which it belongs. In conclusion, through its various sustainability initiatives and specifically EcoCampus targeting 35 per cent reduction in energy, water and waste intensity by 2020, NTU is set to become the greenest campus in the world.

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OPPORTUNITIES

The National Environment Agency (NEA) is the leading government body responsible for sustainability and cleanliness in Singapore. Committed to encouraging individuals to reduce the ecological impact of their actions, it develops and spearheads numerous initiatives through partnerships with the People, Public and Private sectors. If you care passionately about the environment and making a difference, why not join us? Candidates are invited to apply at nea.gov.sg/careers or the Singapore Public Service Job Portal, careers.gov.sg.

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SENIOR ASSISTANT DIRECTOR (PROCUREMENT)You will be part of a team that is responsible for upholding proper procurement governance in NEA. Responsibilities include:

• Develop a centralised contract management system; ensure that all major contracts are monitored and to initiate a review in a timely manner before the expiry of the contracts• Perform Spend Analysis with a view to optimise procurement expenditure• Conduct strategic sourcing studies to improve the procurement system• Establish a process to have a post-contract review of vendor performance to build up a database where NEA can easily look for vendors with the requisite expertise• Develop a platform for NEA to engage such suppliers for continuous improvement initiatives.

Job Requirements:• Degree in any discipline• At least 8 years of experience in government procurement, preferably with 5 or more years at a managerial level • Good knowledge of Instruction Manual (Procurement) and Gebiz

SENIOR ASSISTANT DIRECTOR (RSD)As a Senior Assistant Director in NEA’s Research & Statistics Department (RSD), you will seek to strengthen NEA’s policies and programmes by applying your professional and technical training to the field of environmental data and statistics. You will conduct research and analysis in support of NEA’s mission, analyse and monitor environmental trends, and manage the communication of the results of RSD’s research to policy-makers and the public.

Job Requirements:• Degree in Economics (including cost-benefit analysis), Statistics, Mathematics or relevant disciplines in the sciences.• Candidates with at least 8-10 years of relevant working experience in the statistics and/or research field (e.g. in RSUs of public sector agencies) will be preferred. • Strong econometrics skills for forecasting, policy modelling and scenario development; specialisation and experience in environmental economics.• Knowledge of and practical experience in applying behavioural economics tools and techniques.• Experience in environmental scanning and developing data management policies will be viewed favourably. • Proficiency in software to handle and analyse data & statistics (such as SAS, SPSS, STATA, Excel PivotTable, etc.); aptitude for conveying statistical insights through infographics, will be advantageous.

ASSISTANT DIRECTOR / ASSISTANT MANAGER (DEVELOPMENT)Working in a team environment, you will be involved in the development of market/hawker centres. Your duties will include:

• Liaising and conducting regular reviews of design and progress of works with project consultants on development projects • Monitoring progress of works, carrying out design review, reviewing materials to be used as well as conducting cost evaluation and cost monitoring

Job Requirements:• Bachelor Degree in Architectural Studies/ Architecture / Quantity Surveying/ Building Technology / Civil & Structural or Mechanical & Electrical Engineering • At least 3 years of relevant working experience and is familiar with public sector project development

MANAGER (COMMUNICATION FOR VECTOR-BORNE DISEASES RESEARCH AND PARTNERSHIPS)You will join a core team to identify synergistic partner opportunities, foster partnerships, develop communication materials, organise events/workshops, and coordinates the activities of the WHO Collaborating Centre, to transform complex scientific knowledge into information that appeals to a wider audience.

Job Requirements:• At least a Bachelor Degree • Basic knowledge on life sciences • Experience in facilitating collaborations and networking• Excellent command of the English Language and communication skills (written and spoken)• Ability and interest to transform scientific knowledge into lay summaries for communicating research outcome

SENIOR EXECUTIVE/EXECUTIVE (SERVICE EXPERIENCE)You will play a key role in providing customer-centric services through the use of information technology. You will undertake development and operation of major projects and systems such as Customer Relationship Management Systems and mobile services.

Job Requirements:• Degree with 1-2 years of relevant working experience• Good understanding of IT Technology & governance• Customer-oriented and able to relate well to staff of all levels• Meticulous with an eye for detail

• Highly self-motivated with good interpersonal and communication skills• Able to work independently as well as be a team player• Prior working experience in IT Project Management would be an advantage

EXECUTIVE (VIDEO SURVEILLANCE UNIT)We are looking for highly motivated and dynamic individuals to join our Video Surveillance Unit to curb high rise littering. You will need to investigate high rise littering cases and to follow through with contractors on the installation of cameras. Duties include:• Identify appropriate deployment sites with Town Councils• Oversee the work of contractors • Analyse the video records and conduct detailed investigation • Follow through with all enforcement procedures

Job Requirements:• Degree in Science, Engineering or Arts and Social Sciences [with elective module(s) in Economics or Geography touching on environmental related topics] • Keen interest in environmental public health • Analytical and meticulous with excellent communication and interpersonal skills • Preferably those with own transport for mobility• Able to perform night duties

EXECUTIVE (ENVIRONMENTAL HEALTH)We are looking for highly motivated and dynamic individuals who will implement and enforce key environmental public health programmes and policies in various areas such as pest (e.g. mosquitoes and rats) control, food hygiene and environmental cleanliness to upkeep Singapore’s image of a clean and hygienic city.

Job Requirements:• Degree, preferably in Science, Engineering or Arts and Social Sciences (with elective module(s) in Economics or Geography touching on environmental related topics) • Keen interest in environmental public health • A passion for working with the community • Excellent communication and interpersonal skills • Strong leadership skills and a good team player • Resourcefulness and willingness to work outside office hours

EXECUTIVE (ADMINISTRATION SERVICES & FACILITIES MANAGEMENT)As an Executive (Administration & Facilities Management), you will report to the Assistant Director (Administration and Facilities Management, HDB Hub). You will supervise and manage a team of officers to support NEA in administrative matters pertaining to the following:

• Performance of Goods Receipt functions and monitor the certification of invoices for payment• Manage and monitor the stock levels of office supplies and assist in reviewing of the monitoring system• Procurement of office supplies and uniforms• Manage courier services, post mails and ensure that daily service levels are met;• Draft policies and processes pertaining to Admin and Facilities Management matters• Assist in annual budgeting review• Coordinate with Headquarter on emergency planning pertaining to the department

Job Requirements:• Degree with 2-3 years of relevant working experience in Corporate Administration Services & Facilities Management will be an advantage• Proficient in Microsoft Office Excel, Word and PowerPoint• Able and willing to work on weekends and after office hours• Familiarity with government procurement procedures would be an advantage

SENIOR RESEARCH OFFICER (MOSQUITO-VIRUS INTERACTION)We are looking for a motivated researcher to join our dynamic team of scientists in exploring novel tools for the control of mosquito vectors in Singapore. He/she will work with the local and international research groups in the optimization and development of the new technology, and also contribute to peer-reviewed publications.

Job Requirements:• At least a Bachelor Degree in Life Sciences or related field• Good experience in molecular biology techniques, preferably with at least 2 years working experience in molecular biology• Knowledge of mosquito biology, and experience in mosquito colonization and skills in handling mosquitoes is desirable

RESEARCH OFFICER (ZOONOTIC ECO-EPIDEMIOLOGY)You will participate in research activities in the area of ecology and epidemiology of zoonotic diseases. You will work with local and international research groups in the surveillance, risk assessment and early warning of infectious diseases vectored by mosquitoes and/or various animal groups.

Job Requirements:• At least a Bachelor Degree in Microbiology, Zoology or Life Sciences• Good bioinformatics, statistical and laboratory skills• At least 2 years of experience in related fields, preferably in public health and epidemiology• Strong interest in public health and eco-epidemiology• Possesses a Class 3 driver’s license

SENIOR ANALYST (SURVEILLANCE & EPIDEMIOLOGY)You will lead a team that develops innovative statistical, mathematical techniques and models for gaining deeper insights on the transmission dynamics of vector-borne diseases such as dengue.

Job Requirements:• A PhD or comparable work experience in mathematical modelling, statistics or a related-discipline.• At least 2 years of experience in constructing, analysing and fitting mathematical or statistical models of infectious diseases, preferably vector-borne diseases• Skilful in statistical data analysis and related packages such as R, SPSS and/or Stata, and experiences in scientific computing involving programming (C/C++)• Evidence of ability to write clearly and produce high quality written reports

ENGINEER (INTEGRATED WASTE MANAGEMENT FACILITY)You will be part of the planning team working on the development of the Integrated Waste Management Facility (IWMF), a large-scale waste management infrastructural project and work with key stakeholders to ensure overall project delivery. You will be responsible for the following:

• Prepare specifications for the appointment of Owner’s Engineer, including pre-qualification process and contract management• Prepare specifications of relevant tenders such as Engineering Procurement and Construction tender, Security and Blast study etc. for endorsement. This includes the appointment of developer/contractor, preparation of pre-qualification/tender documents as well as project management• Work with consultants and key stakeholders on IWMF detailed design engineering and the construction and commissioning of IWMF• Deployed to work at incineration plants for trainings or to operate and maintain the facilities, if necessary

Job Requirements:• Degree in Engineering, preferably in Mechanical or Electrical with 3 years of relevant working experience on project management or related field • Good technical background and strong analytical skills. Knowledge in waste management would be an advantage• Proficient in Microsoft Office • Outgoing and pleasant personality• Mature, independent and resourceful• Good interpersonal communication, presentation and writing skills• Highly self-motivated• A good team player with strong interpersonal skills• Organised and able to multi-task• Able to perform rotating shift work at waste management facilities, if necessary

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