Keith Chua on Good Samaritan Food Donation Bill

Owing to health and safety regulations as well as cost controls by food and beverage (F&B) operators, there would seem to be limited amounts of prepared or cooked food suitable for donation. However, this does not mean the F&B industry cannot still be Good Samaritans. Many operators donated generously during the COVID-19 pandemic and this spirit can find new avenues as Singapore strives to be a more caring society. NMP Keith Chua said this in Parliament on Wednesday (Aug 7). For food wholesalers and retailers, he suggested that they review the timeline set on donating food that is reaching expiry dates. Donating dry goods with a longer shelf life, he said, might achieve the dual objectives of reducing wastage and supplying more food for those who need it. Mr Chua added that there should be a guide on what types of food should not be donated purely for health and safety reasons. Suggestions from a Restaurant Association of Singapore survey include milk-based food, shellfish and other foods that easily spoil. Food-insecure communities also need guidance, said Mr Chua, to help make the right choices and advise them of their rights.