1️⃣ Training & Kit Distribution – Participants received hands-on training in the Bokashi method and were provided with a Bokashi kit upon registration.
2️⃣ Weekly Collection – Every Saturday, residents brought their Bokashi buckets to designated common bins within their condominiums.
3️⃣ Anaerobic Fermentation – Once full, the airtight bins were sealed and left undisturbed for two weeks, allowing the food waste to ferment.
4️⃣ Composting Phase – The fermented food waste was then transported to composting sites at Gardens by the Bay, Singapore, where it was mixed with soil and mulch to transform into nutrient-rich compost.
This closed-loop system successfully diverted food waste from landfills, demonstrating a scalable and sustainable urban composting model.
During the project, more than 80 households segregated and collected 6600 kgs of food waste, which was then recycled into compost at Gardens by the Bay.
Why is this Important?
In 2023, Singapore generated 755,000 tonnes of food waste, but only 18% was recycled. To tackle this, the country’s national waste management strategy focuses on reducing food waste at source, redistributing excess food, and valorising or treating food waste sustainably.
The Resource Sustainability Act (2019) was introduced to address major waste streams, including food waste. However, its requirements currently apply only to shopping malls, hotels, single-use factories (SUFs), and multi-use factories (MUFs). This leaves a significant gap: household food waste, which makes up a large portion of the total food waste generated, remains largely unregulated and unaddressed.
