Sustainable Consumption of Goods and Services

Learning Intention

• We are learning to explore ways to be more environmentally friendly and minimise carbon footprint and negative impact on climate change so we can live sustainably.

Success Criteria

• I know I have learned when I can:
  • Define the term “sustainable consumption.”
  • Explain the importance of sustainable consumption.
  • Explain ways to practise sustainable consumption.
  • Apply the 3Rs (reduce, reuse, recycle).
  • Identify and use eco-labels (Energy Label, Singapore Green Label, Water Efficiency Label).

Definition – Sustainable Consumption

• Demand for non-renewable raw materials (coal, oil) has already used up large portions of Earth’s natural resources.
• Most people currently consume goods and services unsustainably, causing negative environmental and climate impacts.
• Sustainable Consumption = many practices that lower resource use, minimise waste, and consequently reduce our carbon footprint.
  • Carbon footprint = the amount of greenhouse gases (e.g.
  carbon dioxide, methane) an activity or person emits.
  • Measured in $\text{tonnes}$ of carbon per year.

Key Statistics & Facts (Singapore Context)

• Food waste sources: households, markets, supermarkets, eating places.
• In $2022$, Singapore recycled $(18\%)$ of its food waste; the rest was incinerated or land-filled.
• Singapore has only one landfill.
  • Without waste reduction & recycling, a new incineration plant will be required every $7\text{–}10$ years and a new landfill every $30\text{–}35$ years.

Importance of Sustainable Consumption

• Failure to live sustainably → accelerated climate change → extreme weather & sea-level rise.
  • $90\%$ of Singapore’s food is imported; climate-induced crop failures threaten food security.
  • Flooding & adverse weather destroy rural livelihoods worldwide.

How Consumer Behaviour Drives Climate Change

1. Water pollution – agricultural, human & industrial waste contaminates rivers/oceans, destroying habitats.
2. Plastic pollution – $8\text{ million tonnes}$ of plastic enter oceans yearly; at current rates, by $2050$ plastic mass > fish biomass.
3. Deforestation – burning/cutting forests releases stored $\text{CO}_2$ into the atmosphere.
4. Overfishing – demand exceeds nature’s replenishment → population collapse & extinctions.
5. Loss of wildlife – illegal poaching & trading (e.g.
   rhino horn, shark fin).

Behaviour Change & National Framework

• Living sustainably reduces climate impact & preserves ecosystems.
• Singapore Green Plan $2030$ (whole-of-government initiative) invites individuals, businesses, and agencies to:
  • Lower energy use (e.g.
  choose fan over air-conditioning).
  • Cut waste (consume only what’s needed).
  • Reduce natural-resource use (public transport, cycling, walking).
  • Shrink overall environmental impact.

Practical Strategies – 3Rs & Eco-Labels

• Become a sustainable consumer by:
  • Practising the 3Rs.
  • Looking for eco-labels when purchasing.

1. Reduce

• Target areas: food waste, carbon footprint, single-use plastics, water use, energy use.

a. Reducing Food Waste at Home

Plan
• Weekly meal plan around existing fridge/pantry items.
• Check expiry dates; prioritise older items.
• Write a shopping list before buying.
Buy
• Stick strictly to list; avoid promotions unless truly needed.
Prepare
• Use entire produce (e.g.
vegetable stems for stock).
• Turn leftovers (e.g.
roast chicken) into next-day meals (e.g.
sandwich filling).
Use & Store
• Keep food in sealed containers/resealable bags.
• Share surplus with family/friends.

b. Reducing Food Waste When Eating Out

Plan
• Order smaller portions (starter/kids’ meal) if appetite is light.
• Ask to pack side dishes you might not finish.
• Share dishes.
Purchase
• Order progressively; add dishes only if still hungry.
Use & Store
• Take leftovers home; share them.

c. Cutting Carbon Footprint (Food Miles)

• Buy fresh local produce; look for “SG Fresh Produce” badge by SFA.

d. Avoiding Single-Use Plastics

• Choose products with minimal, recyclable, or recycled packaging.
• Actions:
  • Bring reusable bag.
  • Avoid individual plastic water bottles.
  • Use metal/reusable straws.
  • Bring your own cup for bubble tea.

e. Water Conservation

Singapore’s 4 National Taps
• Local catchment
• Imported water
• NEWater (recycled)
• Desalinated water
Home tips
• Install water-efficient appliances (look for Water Efficiency Label).
• Take shorter showers; turn off while soaping.
• Turn off tap when brushing teeth.
• Fix leaks immediately.

f. Energy Conservation

Context
• Singapore relies on natural gas (cleanest fossil fuel but non-renewable).
• Green Plan aims at net-zero emissions asap.
Home Strategies
• Appliances: choose those with high energy efficiency (look for Energy Label).
• Use fan vs. air-conditioner; switch off when idle.
• Lighting: energy-efficient bulbs, dimmers, lights off when unused.
• Cooking: right-sized pans, lids, small food pieces, tiered steamers, thermal pots, quick methods.

2. Reuse

• At home:
  • Print on both sides.
  • Repair appliances.
  • Old clothes → cleaning rags.
  • Rechargeable batteries.
  • Packaging (boxes, cardboard) for craft/projects.
  • Glass bottles → plant propagation, storage, drinkware, decor.

Creative Food Reuse

• Rice-wash water → irrigate plants.
• Bones → stock.
• Used lemon halves → scrub stove tops.
• Potato peels → air-fried snacks with herbs/spices.
• Apple peels → hot-water tea infusion.
• Stale bread (non-mouldy) → breadcrumbs or croutons.

Repurposing Food Waste

• Compost organic scraps.
• Fruit/veggie peels → DIY multipurpose detergent.
• Manufacturers: sell food waste to animal-feed recyclers.

3. Recycle

Benefits

• Converts waste into useful products, saving natural resources.
• Reduces incineration & landfill demand.
• Lowers raw-material extraction & energy use.
• Decreases carbon emissions.
  Guidelines
• Blue bin signage:
  • Acceptable: clean paper, metal, plastic, glass.
  • Non-acceptable: food/liquids, tissue, Styrofoam, food-stained items, bulky items.
  • Reusable bulky items should be donated.
• Always rinse containers before recycling.

Eco-Labels – Informed Purchasing

• Eco-labels display environmental performance, helping consumers save & resources.

Energy Label

• Mandatory on appliances (washing machines, refrigerators, air-conditioners, dryers).
• Shows:
  • \text{Number of ticks} (efficiency rating: Low → Good → Very Good).
  • Annual energy cost (computed from typical usage & 27¢/kWh electricity price).
  • Annual energy consumption (kWh).
  • Appliance type & capacity.

Singapore Green Label

• Indicates overall low environmental impact across the product life cycle.
• Granted to:
  • Cleaning products (dishwashing liquid, hand sanitiser).
  • Office supplies (correction pens, printing paper).
  • Personal care (deodorants, etc.).

Water Efficiency Label

• Shows water efficiency with tick rating; more ticks = less water used.
• Found on taps, showerheads, washing machines, etc.

Ethical & Practical Implications

• Individual choices scale up collectively → national & global climate outcomes.
• Adopting sustainable habits supports Singapore’s limited land scenario (only one landfill) and global biodiversity.
• Economic: energy-efficient and water-efficient appliances reduce utility bills.
• Social: preserves food security and livelihoods worldwide by mitigating climate hazards.

Connections to Wider Curriculum

• Geography & Science: links to resource cycles, greenhouse effect, biodiversity.
• Economics: cost-benefit of efficiency vs. raw extraction.
• Ethics / Social Studies: responsibility for intergenerational equity and global commons.

Quick Reference Checklist

• \boxed{3\text{Rs}}: Reduce → Reuse → Recycle.
• Watch for eco-labels:
  • \boxed{\text{Energy}}
  • \boxed{\text{Green}}
  • \boxed{\text{Water Efficiency}}$$
• Prioritise local produce, avoid single-use plastics, conserve water & energy.
• Plan, portion, store, and creatively reuse to slash food waste.
• Rinse & segregate recyclables; keep contaminants out of blue bins.