{"id":12398,"date":"2023-01-27T18:00:00","date_gmt":"2023-01-27T10:00:00","guid":{"rendered":"https:\/\/hypesingapore.com\/?p=12398"},"modified":"2025-11-26T10:45:54","modified_gmt":"2025-11-26T02:45:54","slug":"the-low-down-on-low-waste-takeaway","status":"publish","type":"post","link":"http:\/\/hypesingapore.com\/index.php\/2023\/01\/27\/the-low-down-on-low-waste-takeaway\/","title":{"rendered":"The Low-Down on Low-Waste Takeaway"},"content":{"rendered":"

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The Low-Down on Low-Waste Takeaway<\/b><\/p>\n

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Want to reduce your wastage when doing takeaway, but not sure where to start? <\/span>GWENNETH TEO <\/b>finds out what beginners should know about using reusable takeaway containers.<\/span><\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.17.4″ custom_margin=”-194px||||false|false” global_colors_info=”{}”][et_pb_row _builder_version=”4.17.4″ min_height=”84px” custom_margin=”-80px|auto||auto|false|false” custom_margin_tablet=”” custom_margin_phone=”-145px|auto|-100px|auto|false|false” custom_margin_last_edited=”on|phone” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text _builder_version=”4.19.4″ text_font=”Montreal Medium|500|||||||” text_text_color=”#000000″ transform_scale_tablet=”” transform_scale_phone=”” transform_scale_last_edited=”on|desktop” transform_translate=”0px|-22px” transform_translate_tablet=”” transform_translate_phone=”” transform_translate_last_edited=”on|desktop” transform_translate_linked=”off” transform_rotate_tablet=”” transform_rotate_phone=”” transform_rotate_last_edited=”on|desktop” transform_skew_tablet=”” transform_skew_phone=”” transform_skew_last_edited=”on|desktop” transform_origin_tablet=”” transform_origin_phone=”” transform_origin_last_edited=”on|desktop” transform_styles_last_edited=”on|desktop” custom_margin=”30px||||false|false” custom_padding=”||0px||false|false” text_font_size_tablet=”” text_font_size_phone=”14px” text_font_size_last_edited=”on|phone” transform_styles_tablet=”” transform_styles_phone=”” global_colors_info=”{}”][\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”About Us” _builder_version=”4.16″ min_height=”1463px” custom_margin=”-136px||-385px|||” custom_padding=”107px|||||” global_colors_info=”{}”][et_pb_row column_structure=”1_5,3_5,1_5″ custom_padding_last_edited=”off|desktop” _builder_version=”4.17.4″ custom_margin=”-55px||||false|false” custom_margin_tablet=”” custom_margin_phone=”-35px||||false|false” custom_margin_last_edited=”on|desktop” custom_padding=”2px|0|0px|0px|false|false” custom_padding_tablet=”|0px||0px||true” global_colors_info=”{}”][et_pb_column type=”1_5″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text _builder_version=”4.19.4″ text_font=”Montreal Medium|500|||||||” text_line_height=”1.5em” header_font=”||||||||” header_2_font=”Raleway|700|||||||” header_2_font_size=”50px” header_2_line_height=”1.4em” header_5_font=”Montreal Medium|500|||||||” header_5_text_color=”#b3b3b3″ header_5_font_size=”14px” header_5_line_height=”0.5em” header_6_font=”Raleway|700||on|||||” header_6_font_size=”16px” header_6_letter_spacing=”5px” header_6_line_height=”1.8em” max_width=”659px” module_alignment=”center” custom_margin=”0px|79px|104px||false|false” custom_margin_tablet=”” custom_margin_phone=”-40px|79px|0px||false|false” custom_margin_last_edited=”on|phone” custom_padding=”|0px||||” hover_enabled=”0″ text_font_size_tablet=”” text_font_size_phone=”15px” text_font_size_last_edited=”on|phone” header_2_font_size_tablet=”35px” header_2_font_size_phone=”25px” header_2_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

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BY
Gwenneth Teo<\/b>
Editorial Admin Manager<\/b><\/p>\n

Hype Issue #56<\/strong><\/p>\n

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Published on<\/h5>\n
January 27, 2023<\/h5>\n

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As we usher in a new year, part of your new year\u2019s resolution might\u00a0 be to cut down on the waste that you generate.\u00a0<\/span><\/p>\n

But in a food paradise like Singapore, where there is a wide variety of food, it might be easier said than done. <\/span>Many who opt to take away their food simply use the disposable containers and packaging provided by Food and Beverage (F&B) establishments. As such, it should be no surprise that<\/span> single-use plastic disposables make up an estimated <\/span>30 to 70 percent of plastic waste<\/span><\/a> in Singapore. Given that an astonishing 924 thousand metric tonnes (or the weight of 64 double-decker buses) of incinerated plastic waste went to Semakau Landfill in 2021, it’s long overdue that we examine our own usage habits of single-use disposables.\u00a0<\/span><\/p>\n

It may feel daunting to think about where to start, but it\u2019s as simple as opening the doors of your kitchen cabinets and examining what you already have. This is a good way of easing into the habit of using different reusables, as it is cost-free and there is no pressure to continue using a certain type of container if it does not work for you.<\/span><\/p>\n

\u201cI don’t encourage buying [reusable containers] unless it’s necessary or meaningful. You need to find what works for you because if you start using unsuitable items, it will only frustrate you and make it less likely that you’ll continue the habit.\u201d says Ms Melissa Lam, a sustainability advocate and environmental consultant. Ms Lam is also the owner of eco-lifestyle store <\/span>Bamboo Straw Girl<\/span><\/a>, the very first zero-waste lifestyle store in Singapore.<\/span><\/p>\n

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Take a look at what containers you have at home. Chances are you already have the containers you need to get started. Photo by Gwenneth Teo.<\/span><\/i><\/p>\n

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From there, you can take note of your takeaway habits, such as the type and temperature of the food you buy most often, and purchase reusable containers that can store them if you don\u2019t already own such a container. That way, you can invest in reusables wisely and guarantee that they will be used.<\/span><\/p>\n

What are the basics you can start with? Again, it all comes down to your food preferences and lifestyle. For Ms Jasmyn, a foodie who documents what she eats on her <\/span>Instagram<\/span><\/i> page <\/span>@crazeforlesswaste<\/span><\/a>, her beginners\u2019 pack includes a reusable bag, cup, and straw.<\/span><\/p>\n

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Ms Jasmyn uses reusables for a wide variety of food, from min jiang kueh to fish soup. Image from <\/span><\/i>@crazeforlesswaste<\/span><\/i><\/a> on Instagram.<\/span><\/i><\/p>\n

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If you have limited space in your bag, consider using collapsible containers, or simply start small with a cutlery set. If you\u2019re unable to wash the cutlery right after finishing your meal, store them in a reusable bag such as a ziploc bag or pouch and wash them when you can.<\/span><\/p>\n

While using reusable containers is a great practice, Ms Lam emphasises that it is more important to reduce where you can. This means thinking twice before investing in shiny new containers if you\u2019re not going to use them long-term. A \u201cReusable\u201d might be a plastic container you were given when you did takeaway in the past. As long as those plastic containers are sturdy, feel free to reuse them when you do takeaway in the future.<\/span><\/p>\n

Ms Lam recommends this thought process when making purchasing or consumption decisions: Refuse, reuse, rethink.\u00a0<\/span><\/p>\n