ITE’s Culinary Students Develop Recipes For Unconsumed Food At Home [Press Release]

Homemakers can turn unconsumed food into a new dish instead of throwing them away

Singapore, 17 Oct 2016 – Zero Waste SG and ITE College West are co-organising the inaugural “Save Food Cut Waste” Recipes Competition 2016 for ITE’s culinary students to develop recipes for unconsumed food at home. Sheng Siong is the Food Sponsor and the National Environment Agency (NEA) is the Supporting Partner for this competition.

Families who prepare and cook food at home often have unconsumed food after their meals and end up throwing them away. A survey conducted by NEA last year found that 80% of participants prepare food at home, and 39% of those who prepare food at home have unconsumed food after a meal.

Therefore, the objective of this competition is to develop suitable recipes to help homemakers learn and cook their unconsumed food into another dish the next day, instead of throwing them away. More importantly, this competition would educate the culinary students about the problem of food waste and to be mindful about not wasting food when they are working in the food and beverage industry in the future. Read more

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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Source: TODAY

More food outlets looking to reduce waste during festive season [News]

By Olivia Siong, Channel NewsAsia, 27 Dec 2015

During the festive season, food waste is expected to go up by about 10 to 20 per cent, according to the non-governmental organisation Zero Waste. Some organisations have been looking tackle the problem.

The increased waste comes from preparing more food during the festive season.

“I think if you organise a party during the festive season you might cook too much or order too much food,” explained Mr Eugene Tay, executive director of Zero Waste. “For F&B companies during the festive season, they might anticipate more crowd or customers, so they might prepare or cook more food.”

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Source: Channel NewsAsia