Non-profit groups step up efforts to bring restaurant excess to needy [News]
By Wong Casandra, TODAY, 25 Sep 2016
Sometimes it’s lamb stew on the menu, other times it’s roast duck. For the past few months, Marina Bay Sands (MBS) has been donating excess food prepared for banquets to the less fortunate. On each occasion, an average of 50 to 80 trays of unserved, blast-frozen cooked dishes are delivered for same-day consumption.
Under the watchful eye of Executive Chef Christopher Christie, kitchen staff check the food is at -5°C to -10°C before packing them into thermal boxes. Staff from The Food Bank Singapore stand ready to load them into a van for delivery.
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