In 2019, Singapore generated 744 thousand tonnes of food waste, most of which happened even before consumers bought their food, for simple reasons, such as how it looks. On Sustainable Singapore, Rhianne Lovell-Boland speaks to Betty Lu, Founder and CEO of Confetti Fine Foods who aims to tackle this issue by upcycling ugly vegetables to make healthy Singapore-flavoured snacks, and is on a mission to end hunger in the poorest parts of the world.

In 2019, Singapore generated 744 thousand tonnes of food waste, most of which happened even before consumers bought their food, for simple reasons, such as how it looks. On Sustainable Singapore, Rhianne Lovell-Boland speaks to Betty Lu, Founder and CEO of Confetti Fine Foods who aims to tackle this issue by upcycling ugly vegetables to make healthy Singapore-flavoured snacks, and is on a mission to end hunger in the poorest parts of the world.

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