Said the food rescuer who wanted to be known only as Ms Cassie:"I tell them to eat the cooked food immediately while it's hot. If anything happens, I would feel terrible."
The proposed law aims to cut Singapore's food waste problem - a major waste stream here, which has grown by about 20 per cent over the past decade. She now picks up unsold meals, vegetables and fruits, and baked goods from eateries and hotels at least five times a week.Before sharing the food with her Malaysian flatmates and migrant workers, she makes sure to reheat the frozen or chilled food in a pressure cooker to almost 100 deg C.
Between July and September this year, an online public consultation conducted by the Good Samaritan Legislation Review Committee, which is helmed by Mr Ng, found strong support for the liability waiver. A M Hotel Singapore restaurant manager packs the extra bento sets for donation. PHOTO: MILLENNIUM HOTELS AND RESORTS
Restaurant chain Nando's donates about 20 unsold whole chickens and 70 chicken parts to FBSG every week. The chain had previously done a lab test to check for bacteria on chicken pieces that were reheated after they had been stored in a freezer for a week, to confirm that the food was safe. Since 2015, Grand Hyatt Singapore has donated more than 10 tonnes of excess food from its restaurants and kitchens to about 400 families, said Mr Steffan Heerdt, the hotel's executive sous chef.
In the online consultation, 63 per cent of respondents agreed that businesses that donate food to food charities should be allowed to claim associated business expenses as deductions against their revenue.