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.
These “aesthetically filtered” fruit and vegetables are those with aesthetic imperfections that do not meet retailers’ specifications despite being of good quality.
For example, Kausmo uses “aesthetically filtered” cucumbers to make the pickles in its cucumber veloute, and trimmed flesh from the same cucumbers is used to make the veloute sauce.
Paired with potato puree and champagne jelly, scarred heirloom tomatoes were also made the star of the show on Kausmo’s anniversary menu this year.
For Tang, it was an externship at Primo in Rockland, Maine, that showed her how it was possible to “live off the land and not have to destroy it in any way”. Similarly, Kausmo’s co-owner and restaurant manager Kuah Chew Shian’s study experience in Scandinavia prompted her to reexamine Singapore’s food system.
Often dishing out tips via social media, Tang says she hopes that diners can be inspired to carry out the same thoughtfulness at home. “From choosing local produce to using each product in its entirety, these small differences can collectively make a difference,” Tang says.
Tatler Offer: HSBC card members who dine at Kausmo from July 1 to August 31 will enjoy a complimentary glass of kombucha*.
Kausmo, 1 Scotts Road, 03-07, S(228208),+65 8126 8538