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Singapore is stepping up efforts to reduce food waste by supporting innovative projects that transform discarded food into high-value products. According to the National Environment Agency (NEA), Singapore generated 649,000 tonnes of food waste in 2025, and three projects have received a total of $5.3 million under the Closing the Resource Loop (CTRL) Funding Initiative to develop sustainable food waste solutions. One project by Mottainai Food Tech converts barley spent grains, a by-product from beer and Milo production, into plant-based tuna flakes through fermentation. The company is collaborating with SP's Food Innovation and Resource Centre (FIRC) and NTU’s Asian Centre for Health Behavioural Insights & Interventions to develop new plant-based food products, with plans to commercialise items such as pastries made from the upcycled tuna alternative. The other two funded projects focus on converting used coffee grounds into sustainable materials for cold-chain logistics, and transforming vegetable peels and other food waste into food flavourings, protein-rich animal feed and crop fertilisers through extraction and fermentation. Together, the initiatives aim to reduce waste sent to landfills while creating valuable products and supporting Singapore's circular economy. 

[The Straits Times]