SINGAPORE (Aug 12): Some 342,000 tonnes of food loss occurs within Singapore each year — even before the food reaches retail outlets and consumers — translating into an estimated $2.54 billion lost from farm to market.

According to a joint study unveiled on Aug 6 by the Singapore Environment Council (SEC) and Deloitte Singapore, this refers to food loss occurring along the upstream and midstream segments of the fresh-food supply chain between producer and the market. This starts from the production stage, through to transport, processing, storage and distribution.

Some of the key drivers of food loss identified in the study are poor disease and pest management, over-importation of food items, fragmented cold-chain management, and inadequate infrastructure.

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