Home in focus: Going green by saving greens

Ground-up initiative SG Food Rescue helps reduce waste by distributing unwanted food to community fridges, charities

The first time Ms Wendy Sexton saw the sheer amount of ugly but edible food discarded as trash at Pasir Panjang Wholesale Centre, she was moved to tears.

While they may not have looked perfect for selling in shops, the kilos of discoloured capsicums, bruised tomatoes, misshapen eggplants, overly ripe bananas and slightly blemished vegetables could have been served up at any table, said the part-time lecturer at the National Institute of Early Childhood Development.

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A version of this article appeared in the print edition of The Straits Times on June 10, 2019, with the headline 'Going green by saving greens'. Subscribe