Good Samaritan Bill Could Increase Donations Of Unsold Food

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SINGAPORE – Whenever she collects food items from restaurants, she takes great care to make sure it can be shared safely with migrant workers and needy families in her neighborhood.

Said the food rescuer who wanted to be known only as Mrs. Cassie: “I tell them to eat the cooked food immediately while it is hot. If anything happened, I would feel bad.”

Restaurants are at constant war with food loving bacteria which can cause food poisoning and serious health problems.

This is why food rescuers, businesses and food charities take careful measures to ensure that surplus food that is donated is safe and hygienic – both to protect the health of recipients, as well as their own. reputation.

But a proposed law could protect businesses that donate the food from being prosecuted or prosecuted if a recipient contracts food poisoning, for example, as long as the food complies with strict safety and health laws to the point of Don.

The Good Samaritan Food Donations Bill is the brainchild of Nee Soon RCMP MP Louis Ng, who hopes to introduce it through a private member’s bill next year. .

The proposed law aims to reduce the problem of food waste in Singapore – a major waste stream here, which has grown by around 20 percent over the past decade.

Food waste accounted for about 11 percent of the total waste generated last year. Only 19% of the 665,000 tonnes of food waste was recycled.

It is not yet clear whether food rescue and zero waste groups like Divert For 2nd Life, which Ms Cassie is volunteering with, will be covered by the proposed bill.

The Singaporean, in her 50s, said her difficult childhood with a large family made waste minimization and trash escapades with her mother a way of life.

She now collects meals, unsold fruits and vegetables, and baked goods from restaurants and hotels at least five times a week.

Currently unemployed, she has been active for a few months with Divert For 2nd Life.

Before sharing food with her Malaysian roommates and migrant workers, she makes sure to reheat frozen or chilled foods in a pressure cooker to almost 100 ° C.

She once stayed up until 2 a.m. to prepare a batch of fried rice using unsold rice and cooked vegetables collected from a Chinese restaurant in Joo Chiat.


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