15 Apr '18, 3am

Chefs in Singapore tackle issue of food waste

(THE BUSINESS TIMES) - What if you could stop seeing a banana peel, fish bones and stale bread as food waste? What if you saw them as carbohydrates, protein and pectins, which can be turned into something edible such as vinegars, syrups or spirits, and introduced back into the food chain instead of being dumped into a landfill? What if chefs stopped picking up the phone to order their supplies, but instead crafted their menus based on what is available from a nearby farm? And what if you could salvage all the leftover food from an all-you-can-eat Sunday brunch at a hotel restaurant and turn it into some incredibly inventive yet delicious buffet the next day? Every year, more than 1.3 billion tonnes of food is wasted. There are 2.2 billion obese people and more than 800 million people around the world who do not have enough food to eat. Rather than discussing the latest foo...

Full article: http://www.straitstimes.com/lifestyle/food/chefs-in-singa...

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