The Delectable Approaches to Food Wastage
Just because it looks bad doesn?t mean it isn?t good.
The post The Delectable Approaches to Food Wastage appeared first on LUXUO.
Image Credit: Courtesy of Penny De Los Santos
Given how world hunger is becoming an increasingly salient issue as our world?s population continues to grow, it seems unthinkable that we wouldn?t count our blessings and use every item of food to its fullest potential. But sadly, that?s the reality of the situation. Food wastage has grown in Singapore by 20% over the last 10 years, with 744 million kilograms of food being generated in 2019. Apart from the social issues regarding wastage, there is an environmental concern as well. Unwanted food, when thrown into landfills with the rest of our garbage, decomposes and produces greenhouse gases such as carbon dioxide and methane, exacerbating global warming. Additionally, they pollute the environment and attract pests which could spread diseases. Thankfully, necessity is the mother of all invention. We take a look at how restaurants are getting creative, maximising food usage with flavourful dishes.
Kausmo
View this post on Instagram A post shared by Kausmo (@kausmosg)
Founded by Lisa Tang and Kuah Chiew Shian, Kausmo?s name was derived from the word ?cosmos?, conceived as a restaurant revolving around the concept of thoughtfulness. The duo are bent on educating customers on the issues of food wastage and tackling them through their six-course Carte Blanche menu. Their me...
The post The Delectable Approaches to Food Wastage appeared first on LUXUO.
Image Credit: Courtesy of Penny De Los Santos
Given how world hunger is becoming an increasingly salient issue as our world?s population continues to grow, it seems unthinkable that we wouldn?t count our blessings and use every item of food to its fullest potential. But sadly, that?s the reality of the situation. Food wastage has grown in Singapore by 20% over the last 10 years, with 744 million kilograms of food being generated in 2019. Apart from the social issues regarding wastage, there is an environmental concern as well. Unwanted food, when thrown into landfills with the rest of our garbage, decomposes and produces greenhouse gases such as carbon dioxide and methane, exacerbating global warming. Additionally, they pollute the environment and attract pests which could spread diseases. Thankfully, necessity is the mother of all invention. We take a look at how restaurants are getting creative, maximising food usage with flavourful dishes.
Kausmo
View this post on Instagram A post shared by Kausmo (@kausmosg)
Founded by Lisa Tang and Kuah Chiew Shian, Kausmo?s name was derived from the word ?cosmos?, conceived as a restaurant revolving around the concept of thoughtfulness. The duo are bent on educating customers on the issues of food wastage and tackling them through their six-course Carte Blanche menu. Their me...
-------------------------------- |
|
French Food Friday - Chocolate Tart From François Perret at the Ritz Paris
04-05-2024 04:55 - (
fashion )
Verdy and Swatch Is an Artistic Collaboration Made in Watchmaking Heaven
04-05-2024 04:06 - (
luxury )