Singapore, we need to have the talk (or several talks): the one about race, migrant workers, and even mental health. But ready or not, this younger generation of change-makers is taking on these social issues head-on. In the third of a five-part series, Yeo Pei Shan, the co-founder of UglyFood, takes on food waste while advocating a healthier, sustainable lifestyle around food
Growing up, Yeo Pei Shan was taught to finish her food and make sure that no grains were left on her plate.
You can say that this habit ingrained in the 25-year-old since young has served her well into adulthood, for it has influenced her advocacy for food sustainability, her career (she’s a co-founder of UglyFood), volunteer work (with the non-profit Ground-Up Initiative, which connects people with nature, self and others), and even her diet (flexitarian: “As much as I wish to go fully plant‑based, I respect my family as they have prepared the meals and I dearly cherish family mealtimes”).
Considering how Singapore generated around 744 million kg of food waste in 2019, up by 20 per cent over the last 10 years, it is probably a good habit to cultivate (of course, with portion control so we don’t eat past fullness).
In March, Yeo left UglyFood, the social enterprise she co-founded in 2017 while still studying at the Singapore University of Technology and Design, to explore other opportunities in the food sustainability space, beyond surplus and ugly produce. She has since identified a gap: while foods are wasted just because they are blemished, many people were also not consuming healthy foods.
See also: Bridging The Food Waste And Food Insecurity Gap: How Singaporeans Are Doing Their Part
She hopes to bring this awareness to more people through various projects, most immediately with her new initiative Food Warrior (@kindfoodwarrior), where she hopes to nurture more food warriors locally through sharings and workshops on how to lead a healthier, sustainable lifestyle around food.
“My area of focus is advocating for plant-based diets since they generate the least environmental impact; encouraging healthier home-cooked meals; and embracing imperfect and surplus fresh produce as well as innovative ways to use food production by-products. Fewer resources are wasted and people consume food with better nutrition,” shares Yeo.
She seeks inspiration from the late Ground-Up Initiative founder Tay Lai Hock’s determination to create a kampung spirit for people in the 21st century. “His formula for success was (dream + courage + faith) x action. Action is key—and I’ve decided to take action.”
See also: Earth Calling: MP Louis Ng on Working Towards the Greener Good