As a first-world country, we really have no excuse to waste the food we import, produce and consume, says the head of Policy & Public Affairs, Food Industry Asia.
The Salted & Hung chef has new tasting menus that utilises every last bit of every ingredient.
A growing movement of rescuers do. Tagging along on one such rescue mission, this writer learns that it’s not about finding freebies. It’s about reducing food waste, saying “no” to mindless consumerism, giving back to the community, and doing something purposeful for the Earth.
Trina Liang-Lin, chair of April’s World Food Future conference and founder of Foodsteps, a nutrition education outreach programme for school kids, tells us about feeding the foodie city and her childhood “afternoons of fun” on her family’s farm.
Four Singapore chefs share how they’re using their kitchens to turn the Red Dot into a green dining hub.