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.

Get 30% off with our ads free Premium Plan

Monthly Plan

RM9.73/month

Annual Plan

RM8.63/month

Billed as RM103.60/year

1 month

Free Trial

For new subscribers only


Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app. Personalised features. Members rewards.
Follow us on our official WhatsApp channel for breaking news alerts and key updates!
   

Next In Nation

Former Sarawak governor Taib Mahmud passes away
mStar wins Best National Viral Page/Channel category at KNKV Viral Awards
Cabbie freed of beggar exploitation charge
Kunak flooded as rest of Sabah feels the heat
Peat fires a bane for many in coastal Selangor
DBKK cracks down on fishmongers who use dye
Civil servant remanded to help in MACC probe
Visitors ride free entry wave to Melaka sights
Dr M recovering from infection, says aide
‘AI cannot replace journalists’

Others Also Read