This story was originally published on July 31, 2022, and updated on September 15, 2022. Additional reporting by Amanda Goh.
817 million kilogrammes (or the equivalent of 2,950 A380 planes)—that’s how much food waste Singapore generated in 2021, according to the National Environment Agency (NEA).
For a nation that is resource-scarce, the numbers are staggering especially when a significant portion of food waste is avoidable.
A WWF report published in 2021 found that approximately 40 per cent of all food grown globally is not eaten and ends up wasted. This astounding amount of wastage is responsible for 10 per cent of all greenhouse gas emissions.
The One Planet Plate campaign, which was launched in Singapore by HSBC and sustainable consultancy Food Made Good Hong Kong, is helping to build a more sustainable food system using a platform that shows how top chefs deal with food wastage.
Tatler Dining spoke to four chefs from some of Singapore’s most notable restaurants to find out how they minimise food wastage in their kitchens. Here’s what they shared.
In the Poisson kitchen, executive chef Ma Yee Khang maximises every ingredient they use by experimenting with various cooking styles, techniques, textures and flavours to create dishes that are delicious and good for the planet. Moreover, they only use responsibly sourced produce.
For example, its prawn tartare uses blue prawns that are procured from sustainably certified dish farms. The head is deep fried till crispy to resemble a crispy chip; instead of discarding the shells, these are used to make an umami-packed fish stock.
Tatler Offer: HSBC card members who dine at Poisson from September 1 to December 31 will receive a plate of complementary salmon rillette with a mix bread basket and edamame.
Poisson, 48 Bukit Pasoh Road, S(089859), +65 6223 2131