Eating Well
T Singapore: The New York Times Style Magazine|January 2019

In 2019, the path towards greater sustainable and responsible eating is everybody’s business.

Renee Batchelor
Eating Well

One of the biggest issues that the world faces today is food waste. Statistics pulled from the National Environment Agency revealed that even a tiny and well-connected island like ours produced 809, 800 tonnes of food waste in 2017, and only a fraction of that gets recycled, while the rest is simply disposed of. It is an issue that bears serious weighing in on, and one that both individuals and businesses have a role to play.

Denne historien er fra January 2019-utgaven av T Singapore: The New York Times Style Magazine.

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Denne historien er fra January 2019-utgaven av T Singapore: The New York Times Style Magazine.

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T Singapore: The New York Times Style Magazine

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T Singapore: The New York Times Style Magazine

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T Singapore: The New York Times Style Magazine

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T Singapore: The New York Times Style Magazine

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T Singapore: The New York Times Style Magazine

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T Singapore: The New York Times Style Magazine

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T Singapore: The New York Times Style Magazine

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T Singapore: The New York Times Style Magazine

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T Singapore: The New York Times Style Magazine

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T Singapore: The New York Times Style Magazine

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