On a recent Sunday, the Singapore Junior Chefs Club organized an educational fieldtrip to Pulau Semakau, the world’s first of its kind offshore landfill. The purpose of the visit was to educate members on wastage in particularly food wastage and the importance of being responsible with Food. A total of 50 members attended the fieldtrip, alongside members of the SJCC committee. The trip started off with a 40 minutes ferry ride to the island, south of Singapore. The members were full of excitement on the Sun-deck of the ferry, some of whom were sitting a ferry for the first time in their life.
When asked about why SJCC decided to organize such a trip for its members, SJCC President Jasper Jek replied “What better way to allow members to learn about Food Wastage and its effects on the environment, than for them to visit the landfill and to see for themselves what happens to the food they waste in their kitchens and restaurants when they dispose them off. Chefs take a huge responsibility for the food they order, they produce and its wastage. This out of the kitchen trip will deeply impact our members, and what they learn will stay with them a long way into their career. As SJCC envisions nurturing future talents in the Food and Beverage field, reputed for their character, it will be good to have such a trip. Furthermore, it goes in line with what was presented in WACS Congress 2010 in Chile on Reducing Food Wasting.”
Upon arrival on the Pulau Semakau, the members were brought into the Visitors Centre, where they were presented a video about the landfill. Thereafter the guide briefed them about how the Landfill came about, the need for Singapore to have such a landfill and other aspects of the landfill. They were also taught about the process of what happens when things go into the rubbish bins. The members were surprised to learn that in 2009’s festive period, a total of 187 tons of food was wasted, and that when food waste is not treated properly, it gives off methane which is harmful to the environment. Members were also taught on the 3Rs: Recycle, Reuse and Reduce, and ways to reduce food wastage in the kitchen, e.g. using old bread to make bread and butter pudding.
After the presentation, members were brought onto mini shuttle buses to tour the landfill. The guide gave detailed explanation of the operation process which takes place on each location. The government has made efforts to make the island more recreation friendly by incorporating scenic locations for mangrove intertidal walks, bird watching, sports fishing, star gazing and others. The beautiful scenery of the offshore landfill gave members another impression of landfills.
In conclusion, we believe the fun and educational fieldtrip deeply benefited the young chefs and SJCC will continue to introduce ways to guide young chefs in the right path. We would like to specially thank Nestle Professional for their kind support and sponsorship for this fieldtrip, and making it possible!
More information on Pulau Semakau Landfill can be found on:
