Of fish bones and carrot peelings

Every last bit: Taylor’s University culinary arts students cooking spaghetti Bolognese with about-to-expire but still good to eat surplus ingredients. They produced enough to feed 300 needy people. — SHAHANAAZ HABIB/The Star

We do love our huge buffet spreads. But they pose a challenge to chefs and hotels when it comes to reducing food waste.

THERE is an art to buffet dining.