Singapore's Latest Law Focuses on Minimizing Food Waste and Enhancing Donations

Singapore's new legislation aims to reduce food waste and boost donations by enforcing better waste management and encouraging food redistribution to support community needs.

FREMONT CA: Singapore has introduced new legislation aimed at significantly reducing food waste and enhancing food donation practices, marking a major step in the country's sustainability efforts. On August 7, a legislature passed the Good Samaritan Food Donation Bill, a significant step aimed at reducing food waste and encouraging charitable food donations. The Bill, introduced by Member of Parliament Louis Ng (PAP-Nee Soon), provides liability protection for individuals and organizations that donate excess or unsold food for charitable purposes. This progressive policy seeks to tackle the growing issue of food waste by mandating more effective waste management practices and incentivizing food donations from businesses and individuals.

Before the passage of this Bill, Singapore lacked legal protection for food donors and food rescue organizations. Traditionally, indemnity forms were used to release donors from risks associated with donated food. With the new legislation, donors will be shielded from criminal or civil liability for any harm caused by the donated food, provided they meet specific conditions ensuring food safety and hygiene.

The Bill defines donations as food given for charitable, benevolent, or philanthropic purposes without any monetary exchange. It stipulates that donors must meet four key conditions to qualify for liability protection such as, to be granted liability waivers, donors must meet several conditions to ensure food safety and hygiene. The food must be safe and suitable at the time of donation and donors are required to inform recipients of any specific handling requirements to maintain its safety. Additionally, donors must communicate any time limits within which the food remains safe to consume and must take all reasonable measures to adhere to food safety and hygiene standards up to the point of donation.

If these conditions are met, donors will be protected from liability even if a recipient experiences illness after consuming the food. However, the Singapore Food Agency (SFA) retains its authority to investigate food safety issues. While the Bill provides a liability shield, donors will need to demonstrate compliance with the specified conditions if an issue arises.

Two scenarios are excluded from the Bill's provisions, such as, food exchanged between individuals as part of personal relationships, for instance, food given to friends or shared office snacks, is not covered. And, the Bill does not apply to food provided in private residences in exchange for services or labor, meaning employers providing food to domestic helpers are not eligible for the waiver.

The Bill, first introduced on July 2, was developed by Mr Ng over four years after observing food waste in restaurants due to liability concerns. The aim is to promote food donation, improve food security and reduce food waste and associated emissions. Annually, Singapore generates 750,000 tonnes of food waste, constituting 11 percent of the country’s total waste.

Mr Ng highlighted the absurdity of wasting edible food while others go hungry, citing examples of food discarded due to aesthetic standards. The new legislation is expected to address these issues and facilitate a culture of food donation. This forward-thinking approach underscores Singapore's commitment to sustainability and social responsibility, setting a powerful example for other nations. As the legislation takes effect, it is expected to drive meaningful change, promoting a culture of mindful consumption and generosity that benefits both the environment and society.