ES 1102 Writing Process

The writing process that I've gone through in ES 1102 for the past semester has been very enjoyable. Through this module, I was able to learn new knowledge on writing that I never knew before and would probably not encounter for the rest of my education in NUS.

As a psychology student, I was only required to write reports for my past 4 years of studies. Hence, writing academic essays was very foreign to me. Being clueless about the structure of writing, I naturally took on the report writing approach. I later learnt from Brad that there are certain things in report writing that does not apply in academic writing, and having understood that, it made the process of writing even easier for me. As I have had previous knowledge about the APA format in writing, I did not face much difficulties in my referencing and citations. However, I feel that ES 1102 is a great platform to allow students to learn about APA format that will definitely be useful for them throughout the rest if their years in university.

The form writing that I enjoyed most in this module was reflections in the form of blog posts. Other than the topic given, we were unrestricted in our style of writing. I feel that this is beneficial to every student because being able to write the way that we prefer enhances our interests toward the topic. At the same time, having corrections made on our own writing enables us to see and be clear about the mistakes that we have been making and be aware of the changes that we have to make. I was excited to write the blog post reflections as I had always enjoyed writing descriptive essays in secondary school.

Om the other hand, the form of writing that I faced the most difficulties with is the critical reflection of the article on globalization. This is because I had never written anything like it before. The writing process was definitely challenging for me, but I still enjoyed it as it allowed me to gain new knowledge and exposure to writing. I learnt how to better express my opinions in written form on a topic I was not very familiar with, and this pushed me to read articles more thoroughly, and understand the meaning behind every sentence.

All in all, apart from the new knowledge I have gained to tackle my writing, I learnt the importance of writing drafts before the final submission. However, the most valuable thing I feel I have gained is the increased confidence toward my command of English. I am sure that I will be able to put all that I have learnt in ES 1102 to good use in my written work in future!

Thoughts on Implementation of Presentations in Future Classes

I feel that the presentation was a good experience for me, because it gave me a chance to experience presenting in a less stressful situation. I say that it is less stressful as this presentation was not graded. For me, knowing that it was not graded allowed me to perform better; I was less nervous than I would normally be for graded presentations. Furthermore, it was great to be able to choose to present on a topic I'm truly interested in as I was clear about what I had to present, and more eager to share what I thought was interesting with the class rather than just throw out information at them without thinking of its relevance.

Another aspect that contributed to the positive experience of presentation was that everyone in class was very very supportive. My confidence in presenting definitely increased when I heard positive feedback for me, even though I felt like I was just blabbering at that point of the presentation.

All in all, I feel that an ungraded presentation would be beneficial to ES1102 because it would provide students with a fulfilling experience and a chance to to know that presentations can be more enjoyable and less stressful!

Food Wastage, Systemic Risks, and Importance of Public Education

 According to the Food and Agriculture Organization of the United Nations (2014),  food waste refers to "intentional discards of edible items, and is mainly due to the behavior of businesses and individuals.”  Annually, global food waste amounts to 1.2 billion metric tons, and about one-third of the production of food for human consumption is wasted (Venkat, 2012). Food waste is becoming a significant issue, especially in countries of major economies as food demand increases. 

As Goldin mentioned in his TED talk, “The collapse in biodiversity, climate change, pandemics, financial crisis will be currency that we will think about. New awareness will have to arise, of how we deal with it, mobilize ourselves, and come together as a community to manage systemic risks.” The impact of food waste on our environment creates not only an economic crisis, but also a climate risk that should be dealt with swiftly. Thus, Singapore should come together as a country to put in more effort in managing the systemic risks that is food wastage, ongoing in our community. In recent years, awareness of this issue has been highlighted, and more plans are increasingly put in action to reduce food wastage. 

The food wastage in Singapore has become increasingly prevalent from all links of its supply chain due to the ease of food accessibility, leading to a need for more practical treatment measures of food waste as well as enhanced public education on food recycling, by the Singapore government.

Reasons for food waste differ among countries (Venkat, 2012). According to the National Environmental Agency (NEA) of Singapore, increasing rates of food waste can be attributed to “population growth as well as increases in tourist arrivals, and increasing affluence” (Green Future Solutions, 2013). The total food waste output in Singapore in 2012 was 703, 200 tons, generating 26 percent more food waste compared to 2007 when total waste output was 558, 900 tons (Green Future Solutions, 2013; NEA, 2013). According to Green Future Solutions (2013), food wastage in Singapore comes from all areas of its supply chain; from the production, to cosmetic filtering for sale, business and cultural practices, and lastly, personal consumption at home.

           

 Food wastage results in detrimental risks in our community. Firstly, food wastage in Singapore results in damaging environmental effects. Proper treatment of food waste is a challenge as untreated food waste leads not only to odor, but also issues of hygiene (Khoo, Lim, & Tan, 2009). Food wastes are not sent to landfills as inorganic wastes are, but rather they are treated by incinerators. Incineration produces volatile greenhouse gaseous emissions including methane, nitrogen dioxide, sulphur dioxide, and carbon monoxide that compromises the environment quality, which in turn affects people living around incinerators (Franchini, Rial, Buiatti, & Bianchi, 2004). In an effort to reduce the impact of incinerating food waste, anaerobic digestion and composting is gradually carried out in Singapore. According to Khoo, Lim, & Tan (2009), this is an effort to recycle food waste. Instead of volatile gaseous emissions, it produces a by-product of bio-gas that is “transferred into gas engines to generate electrical energy which is then sold to National grid.” Anaerobic digestion and composting is evidently a better alternative to the environment, as energy can be put to greater purposes.   

 Secondly, food wastage results in financial and social impacts. Food prices are increasing, resulting in a wider unequal food distribution when food wasted could be given to the poor and malnourished around the world. As a solution to this problem, more efforts should be put into educating individuals in all areas of the supply chain about food wastage. According to Green Future Solutions (2013), there are 3 tips that could apply to businesses as well as individuals to “reduce, redistribute, and recycle” food waste: (1) “Grow and Buy”, (2) “Cook and Eat”, (3) “Give and Recycle”.

Pertaining to the above 3 tips, for businesses: (1) Businesses could contribute to our local economy by supporting and buying from agriculture produce. Also, proper management of food policies should be carried out, e.g., by accepting “cosmetically imperfect food”. (2) Kitchen habits and methods should be improved, e.g., ensuring proper food storage to avoid excessive spoilage. (3) Leftover food should be given to food banks and charities instead of disposing off them (Green Future Solutions, 2013).

For  individuals: (1) Individuals could grow their own food, and plan a grocery list beforehand. This will ensure that they purchase necessary food products sufficient for their household. (2) Individuals should have knowledge of proper storage techniques to avoid disposal of food due to spoilage. (3) Activities like food composting can also be carried out at a home level. Garbage enzyme process is also a possible alternative, providing a wholesome effect of recycling food into usable products (Green Future Solutions, 2013). It is clear that many steps can be taken by individuals at a business or personal level to avoid wastage of food that is perfectly fine to be consumed. Education of the public for these steps to be put to good use is a worthy solution for the  government to carry out to increase the recycling of food.

 In conclusion, food wastage in Singapore has become increasingly prevalent, leading to environmental, financial, and social impacts on our society. However, it is possible for all individuals to play a part in reducing food wastage. Preventing food waste will not only ensure a better environment for our future, but also help to increase food availability and strengthen food security for future generations (Green Future Solutions, 2013).

(924 words)

References

Food and Agriculture Organization of the United Nations.. (2014). Food waste harms climate, water, land and biodiversity – new FAO report. Retrieved from http://www.fao.org/news/story/en/item/196220/icode/

Franchini, M., Rial, M., Buiatti, E., & Bianchi, E. F. (2004). Health Effects of Exposure to Waste Incinerator Emissions: A Review of Epidemiological Studies. Ann Ist Super Sanita, 40(1), 101-115.

Green Future Solutions (2013). Save Food Cut Waste. Retrieved from 
http://www.savefoodcutwaste.com/tag/singapore-food-waste/

Khoo, H. H., Lim, T. Z., and Tan, R. B. H. (2009). Food Waste Conversion Options in Singapore: Environmental Impacts Based on an LCA Perspective. Science of the Total Environment, 408 (6), 1367-1373. 

National Environmental Agency (2013). Waste Statistics and Overall Recycling. Retrieved from 
http://app2.nea.gov.sg/energy-waste/waste-management/waste-statistics-and-overall-recycling

Venkat, K. (2012). The Climate Change and Economic Impacts of Food Waste in the United States. Int. J. Food System Dynamics, 2 (4), 431-446.

Essay Final

According to the Food and Agriculture Organization of the United Nations (2014),  food waste refers to "intentional discards of edible items, and is mainly due to behavior of businesses and individuals.”  Annually, global food waste amounts to 1.2 billion metric tons, and about one-third of the production of food for human consumption is wasted (Venkat, 2012).  Food waste is becoming a significant issue, especially in countries of major economies as food demand increases. 

As Goldin mentioned in his TED talk, “The collapse in biodiversity, climate change, pandemics, financial crisis will be currency that we will think about. New awareness will have to arise, of how we deal with it, mobilize ourselves, and come together as a community to manage systemic risk.” The impact of food waste on our environment creates not only an economic crisis, but also a climate risk that should be dealt with swiftly. In recent years, awareness of this issue has been highlighted, and more plans are increasingly put in action to reduce food wastage. 

Reasons for food waste differ among countries (Venkat, 2012). According to the National Environmental Agency (NEA) of Singapore, increasing rates of food waste can be attributed to “population growth as well as increases in tourist arrivals, and increasing affluence” (Green Future Solutions, 2013). The total food waste output in Singapore in 2012 was 703, 200 tons, generating 26 percent more food waste compared to 2007 where total waste output was 558, 900 tons (Green Future Solutions, 2013; NEA, 2013). According to Green Future Solutions (2013), food wastage in Singapore comes from all areas of its supply chain; from the production, to cosmetic filtering for sale, business and cultural practices, and lastly, personal consumption at home.

The food wastage in Singapore has become increasingly prevalent from all links of its supply chain due to the ease of food accessibility, leading to a need for more practical treatment measures of food waste as well as enhanced public education on food recycling, by the Singapore government.

           

 Firstly, food wastage results in detrimental environmental effects. Proper treatment of food waste is a challenge as untreated food waste leads not only to odor, but also issues of hygiene (Khoo, Lim, & Tan, 2009). Food wastes are not sent to landfills as inorganic wastes are, but rather they are treated by incinerators. Incineration produces volatile greenhouse gaseous emissions including methane, nitrogen dioxide, sulphur dioxide, and carbon monoxide that compromises the environment quality which in turn affects people living around incinerators (Franchini, Rial, Buiatti, & Bianchi, 2004). In an effort to reduce the impactof incinerating food waste, anaerobic digestion and composting is carried out. According to Khoo, Lim, & Tan (2009), this is an effort to recycle food waste. Instead of volatile gaseous emissions, it produces a by-product of bio-gas that is “transferred into gas engines to generate electrical energy which is then sold to National grid.” Anaerobic digestion and composting is evidently a better alternative to the environment, as energy can be put to greater purposes.   

 Secondly, food wastage results in financial and social impacts. Food prices are increasing, resulting in a wider unequal food distribution when food wasted could be given to the poor and malnourished around the world. As a solution to this problem, more efforts should be put into educating individuals in all areas of the supply chain about food wastage. According to Green Future Solutions (2013), there are 3 tips that could apply to businesses as well as individuals to “reduce, redistribute, and recycle” food waste: (1) “Grow and Buy”, (2) “Cook and Eat”, (3) “Give and Recycle”.

For businesses pertaining to the above 3 tips: (1) Businesses could contribute to our local economy by supporting and buying from agriculture produce. Also, proper management of food policies should be carried out, e.g., by accepting “cosmetically imperfect food”. (2) Kitchen habits and methods should be improved, e.g., ensuring proper food storage to avoid excessive spoilage. (3) Leftover food should be given to food banks and charities instead of disposing off them (Green Future Solutions, 2013).

For  individuals: (1) Individuals could grow their own food, and plan a grocery list beforehand. This will ensure that they purchase necessary food products sufficient for their household. (2) Individuals should have knowledge of proper storage techniques to avoid disposal of food due to spoilage. (3) Activities like food composting can also be carried out at a home level. Garbage enzyme process is also a possible alternative, providing a wholesome effect of recycling food into usable products (Green Future Solutions, 2013). It is clear that many steps can be taken by individuals at a business or personal level to avoid wastage of food that is perfectly fine to be consumed. Education of public for these steps to be put to good use is thus a worthy solution for the  government to carry out to increase the recycling of food.

 In conclusion, food wastage in Singapore has become increasingly prevalent, leading to environmental, financial, and social impacts on our society. However, it is possible for all individuals to play a part in reducing food wastage. Preventing food waste will not only ensure a better environment for our future, but also help to increase food availability and strengthen food security for future generations (Green Future Solutions, 2013).

(879 words)

References

Food and Agriculture Organization of the United Nations.. (2014). Food waste harms climate, water, land and biodiversity – new FAO report. Retrieved from http://www.fao.org/news/story/en/item/196220/icode/

Franchini, M., Rial, M., Buiatti, E., & Bianchi, E. F. (2004). Health Effects of Exposure to Waste Incinerator Emissions: A Review of Epidemiological Studies. Ann Ist Super Sanita, 40(1), 101-115

Green Future Solutions (2013). Save Food Cut Waste. Retrieved from 
http://www.savefoodcutwaste.com/tag/singapore-food-waste/

Khoo, H. H., Lim, T. Z., and Tan, R. B. H. (2009). Food Waste Conversion Options in Singapore: Environmental Impacts Based on an LCA Perspective. Science of the Total Environment, 408 (6), 1367-1373. 

National Environmental Agency (2013). Waste Statistics and Overall Recycling. Retrieved from 
http://app2.nea.gov.sg/energy-waste/waste-management/waste-statistics-and-overall-recycling

Venkat, K. (2012). The Climate Change and Economic Impacts of Food Waste in the United States. Int. J. Food System Dynamics 2 (4), 431-446.

Reader Response Draft 3

In his article "Globalization of Culture Through the Media", Kraidy (2002) discusses the effect of cultural imperialism from Western powers and its resultant effect that sparked a debate on the topic of biased international media flow. He also examines the evolution of the theory of cultural imperialism as a factor in globalization in order to capture the complexity of the transnational transactions. He then gives an alternative perspective of culture change through hybridization, where mediation is provided while cultures mix with a globalized mindset.*

According to Kraidy (2002), cultural imperialism from Western powers has placed tremendous influence on the world.  The example that Kraidy has given about the spread of Western lifestyle allowed me to reflect on our society in Singapore and how this spread of Western culture can be seen in almost every aspect of our lives, be it food, fashion, forms of entertainment, or most significantly, the common language that we speak-- the English language.*

However, with that being said, one point that I have the most consensus with is his view on hybridization as a form of globalization. Our world is no longer influenced by just the Western culture. An influx of non-western cultures has been having an impact  world -wide. A well-known example would be the Korean popular culture. The export capacity of Korean popular culture *  has grown so much wider in recent years, gaining enough recognization in Southeast Asian countries to form a ‘Korean wave’ (Shim, 2012). According to Shim (2012), “Korean wave is indebted to the media liberalization that swept across Asia in the 1990s”. Korean television programs experienced a high demand, resulting in a dramatic increase in its export. As a result of the influence of television dramas, the popularity of Korean stars escalated, placing a huge impact on consumer culture around the world. The areas of demand in export includes food, music, media, fashion, and even plastic surgery (Shim, 2012).
 In my opinion, another apt example of hybridization would be Singapore’s society. Hybridization refers to “existing practices being separated and recombined with new practices” (Pieterse, 1993). Being a multi-cultural society, Singapore entails the “main features of cultural hybridity” as mentioned by Kraidy (2002). This includes mixing of cultural systems, forming of new contexts, and accommodating “impure genres of domains from different cultures” (Kraidy, 2002).*  With a growing number of foreigners each bringing in components of their own culture, as well as the ease of accessing multi- media platforms, our multiracial country is becoming even more hybridized.* A common example would be the types of food available. In a food court where most   Therefore, I agree to a large extent that media has “intensified the hybridity that is already in existence in cultures across the globe”. Also, hybridization most certainly did not result in a “homogeneity force” in our society, consistent with the view of Kraidy (2002).


References

Kraidy, M. M. (2002). Globalization of Culture Through the Media. Retrieved from http://repository.upenn.edu/cgi/viewcontent.cgi?article=1333&context=asc_papers

Pieterse, J. N. (1993). Globalization as Hybridization. Working Paper Series, 152, 1-18.

Shim, D. (2012). Hybridity and the rise of Korean popular culture in Asia. Media Culture Society, 28 (1), 25-44.

This is a fairly effective reader response, WeiQin. You’ve presented a decent summary and then reacted with a clear focus. To improve this, I’d suggest adding some specific examples to enliven your prose. (See my suggestions above.) Thank you for your effort!
Content: 22/30  _ Organization 21/30 _

Essay draft

According to the Food and Agriculture Organization of the United Nations (2014),  food waste refers to "intentional discards of edible items, and is mainly due to behavior of businesses and individuals”.  Annually, global food waste amounts to 1.2 billion metric tons, and about one-third of the production of food for human consumption is wasted (Venkat, 2012).  Food waste is becoming a significant issue especially in countries of major economies as food demand increases. 

As Ian Goldin mentioned in his TED talk, “The collapse in biodiversity, climate change, pandemics, financial crisis will be currency that we will think about. New awareness will have to arise, of how we deal with it, mobilize ourselves, and come together as a community to manage systemic risk.” The impact of food waste on our environment creates not only an economic crisis, but also a climate risk that should be dealt with swiftly. In recent years, awareness of this issue has been brought up, and more plans are increasingly put in action to reduce wastage figures. 

Reasons for food waste differs among countries (Venkat, 2012). According to the National Environmental Agency (NEA) of Singapore, increasing rates of food waste can be attributed to “population growth as well as increases in tourist arrivals, and increase affluence” (Green Future Solutions, 2013). The total food waste output in Singapore in 2012 was 703, 200 tons, generating 26 percent more food waste compared to 2007 where total waste output was 558, 900 tons (NEA, 2013; Green Future Solutions, 2013). According to Green Future Solutions (2013), food wastage in Singapore comes from all areas of its supply chain; from the production, to cosmetic filtering for sale, business and cultural practices, and lastly, personal consumption at home.

Thus, this article discusses how food wastage in Singapore has become increasingly prevalent from all links of its supply chain due to the ease of food accessibility, leading to a need for more practical treatment measures of food waste as well as enhanced public education on food recycling.

           

 Firstly, food wastage results in detrimental environmental effects. Proper treatment of food waste is a challenge as untreated food waste would lead not only to odor, but also issues of hygiene (Khoo, Lim, & Tan, 2009). Food wastes are not sent to landfills as inorganic waste are, but rather they are treated by incinerators. Incineration produces volatile greenhouse gaseous emissions including methane, nitrogen dioxide, sulphur dioxide, and carbon monoxide that compromises not only the environment quality that in turn affects people living around incinerators (Franchini, Rial, Buiatti, & Bianchi, 2004).  As an effort to reduce impacts caused by incinerating food waste, anaerobic digestion and composting is carried out. According to Khoo, Lim, & Tan (2009), this is an effort to recycle food waste. Instead of volatile gaseous emissions, it produces a by-product of bio-gas that is “transferred into gas engines to generate electrical energy which is then sold to National grid”. Anaerobic digestion and composting is evidently a better alternative to the environment, as energy can be put to greater purposes.   

 Secondly, food wastage results in financial and social impacts. Food prices are increasing, resulting in a wider unequal food distribution when food wasted could be given to the poor and malnourished around the world. As a solution to this problem, more efforts should be put into educating all areas of the supply chain about food wastage. According to Green Future Solutions (2013), there are 3 tips that could apply to businesses as well as individuals to “reduce, redistribute, and recycle” food waste: (1) “Grow and Buy”, (2) “Cook and Eat”, (3) “Give and Recycle”.

For businesses pertaining to the above 3 tips: (1) Businesses could contribute to our local economy by supporting and buying from agriculture growth. Also, proper management of food policies should be carried out, e.g., by accepting “cosmetically imperfect food”. (2) Kitchen habits and methods should be improved, e.g., ensuring proper food storage to avoid excessive spoilage. (3) Giving leftover food to food banks and charities instead of disposing of them (Green Future Solutions, 2013).

For  individuals: (1) Individuals could grow their own food, and plan a grocery list beforehand. This will ensure that they purchase necessary food products sufficient for their household. (2) Individuals should have knowledge of proper storage techniques to avoid disposal of food due to spoilage. (3) Activities like food composting can also be carried out at a home level. Garbage enzyme process is also a possible alternative, providing a wholesome effect of recycling food into usable products (Green Future Solutions, 2013). It is clear that many steps can be taken to avoid wastage of food that is perfectly fine to be consumed. Education of public for these steps to be put to good use is thus a worthy solution to increasing the recycling of food.

 In conclusion, food wastage in Singapore has become increasingly prevalent, leading to environmental, financial, and social impacts on our society. However, it is possible for individuals of all levels to play a part in reducing food wastage. Preventing food waste will not only ensure a better environment for our future, but also help to increase food availability and strengthen food security for future generations (Green Future Solutions, 2013).

 

(859 words)


References:

Food and Agriculture Organization of the United Nations (2014). Food waste harms climate, water, land and biodiversity – new FAO report. Retrieved from http://www.fao.org/news/story/en/item/196220/icode/

Franchini, M., Rial, M., Buiatti, E., and Bianchi, E. F. (2004). Health Effects of Exposure to Waste Incinerator Emissions: A Review of Epidemiological Studies. Ann Ist Super Sanità, 40(1), 101-115

Green Future Solutions (2013). Save Food Cut Waste. Retrieved from 
http://www.savefoodcutwaste.com/tag/singapore-food-waste/

Khoo, H. H., Lim, T. Z., and Tan, R. B. H. (2009). Food Waste Conversion Options in Singapore: Environmental Impacts Based on an LCA Perspective. Science of the Total Environment, 408 (6), 1367-1373.

National Environmental Agency (2013). Waste Statistics and Overall Recycling. Retrieved from 
http://app2.nea.gov.sg/energy-waste/waste-management/waste-statistics-and-overall-recycling

Venkat, K. (2012). The Climate Change and Economic Impacts of Food Waste in the United States. Int. J. Food System Dynamics 2 (4), 431-446.


Edited: 6/3/2014