standfirst: Food waste is one of the biggest waste streams in Singapore, and 40 per cent is generated by the commercial and industrial sectors that handle fish, other seafood and vegetables. In this second instalment of a six-part series on food waste, The Sunday Times, in partnership with DBS Bank, dives into a fish farm. Judith Tan and Vanessa Liu explore how the farm’s waste is raw material for a restaurant as the food industry pushes towards zero food waste.

SINGAPORE – It is no fishy business to say that from the moment a fish is harvested to the time it lands on your plate, about 30 per cent of it would have been lost as waste. With today’s affluence and preference for the convenience of a fish fillet, this proportion can sometimes double.

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