3R Programmes and Resources


Food waste accounts for about 12 per cent of the total waste generated in Singapore.

The total amount of food waste generated in 2022 was 813,000 tonnes, a dip from 2021 figures. The recycling rate for food waste was 18 per cent.

The table below shows the statistics on the amount of food waste Disposed of, Recycled and Generated in the past 5 years:

Year Food Waste Disposed of
('000 tonnes)
Food Waste Recycled
('000 tonnes)
Total Food Waste Generated
('000 tonnes)
Recycling Rate (%)
2022 667 146 813 18%
2021 663 154 817 19%
It is often overlooked that food waste that is not drained of from plastic food packaging will contaminate other recyclables in the blue recycling bins and end up compromising the recycling outcomes (dirty recyclables are usually of little value to recycle). It may also give rise to odour nuisance issues and even vermin proliferation if not managed properly or in a timely manner. Therefore, there is a need to manage food waste holistically. Reducing food wastage, redistributing unsold or excess food, and recycling/treating food waste are important components of our national waste management strategies to work towards Singapore becoming a Zero Waste Nation. The diagram below shows Singapore’s food waste management hierarchy, in order of priorities, with the first priority being to prevent food waste from being generated.

Food waste management hierarchyFood waste management hierarchy

Resource Sustainability Act (RSA)

A landmark Resource Sustainability Act (RSA) was enacted in October 2019 to give legislative effect to new measures to address our priority waste streams. The requirements relating to food waste are:

- From 2021: Developers of new large commercial and industrial premises to allocate and set aside space for on-site food waste treatment systems in their design plans.
- From 2024: Large commercial and industrial food waste generators will have to segregate their food waste for treatment.

More information on the Resource Sustainability Act is available here.

The types of prescribed premises and corresponding thresholds of the prescribed premises subjected to the mandatory segregation requirements are summarised in the table below.

Types of Premises Threshold Exemptions 
Shopping Malls F&B Area > 3,000 sqm NA 
HotelsF&B and Function Area > 3,000 sqm NA 
Single-user Factory
Large Food Manufacturers Operation area > 750 sqm Manufacturers of spices, dried foodstuffs, additives, bottled water, high pressure processing 
Multi-user Factory (MUFs) GFA and food tenants GFA > 20,000 sqm and with > 20 food tenants NA 
At least one large food manufacturerOperation area > 750 sqm Manufacturers of spices, dried foodstuffs, additives, bottled water, high pressure processing 
Please visit the sub-pages below for further information on our strategic approaches:

Food Waste Management