PATA | Contact

All posts tagged Food Waste

Dr Amy Khor (left) speaks to Chef Lucas Glanville, director of culinary operations at Grand Hyatt Singapore, beside the Biomax Thermophilic Digester machine which recycles food waste for the hotel. ST PHOTO: TAN SUE-ANN

SINGAPORE – Grand Hyatt, a hotel near Orchard Road, has saved $100,000 a year, just by managing its waste. Instead of throwing food waste into the bin, the hotel staff transfer them into a machine known as the Biomax Thermophilic Digester. This technology recycles food waste such as vegetable, poultry, bones, egg shell, tissue paper and fruit peel from nine in-house restaurants and kitchens. The food waste is then converted into pathogen-free organic fertilisers which are used for the hotel’s landscaping purposes.

Find out more about this technology by reading the full article here.

By Sue-Ann Tan for The Straits Times.


Dubai World Trade Centre kitchen staff pack excess food to be handed over to the Royati Society (Credit: Virendra Saklani/Gulf News Archives)

Dubai Municipality creates #ZeroFoodWaste campaign for food establishments and residents

Dubai: Dubai is beginning a new war against food waste on Monday to mark World Food Day 2017.

On behalf of the UAE Food Bank, Dubai Municipality, which runs the first branch of the Food Bank, has created the hastag #ZeroFoodWaste, a campaign to commit to zero tolerance for food waste by both food establishments and residents.

Khalid Mohammad Sherif Al Awadhi, assistant director general for Environment, Health and Safety Control Sector, said everyone has a role to play in achieving this ambitious goal on World Food Day, and beyond.

The campaign, Yousif said, is the starting point to make #ZeroFoodWaste a new food culture in Dubai — a culture of being aware about the planet, environment, energy and hunger, all of which are linked to food wastage.

Read the full article on Dubai’s latest campaign here.

By Sajila Saseendran for Gulf News.


Tips to avoid food waste from Mario Batali, other top chefs in Anthony Bourdain’s ‘Wasted!’

Categories: Food & Beverage, Planet, Recommended Reading, Waste
Comments Off on Tips to avoid food waste from Mario Batali, other top chefs in Anthony Bourdain’s ‘Wasted!’

Wait not, waste not: Chef Mario Batali says to “prep ingredients when you first bring them home, immediately after shopping.” (WASTED!)


Chew on this: American families chuck 25% of the food and beverages they buy. On average, that means $1,820 per household gets thrown away annually. The U.S. isn’t alone. Around the globe, 1.3 billion tons of food gets tossed per year.

Those are just two eye-opening bites from the documentary “Wasted! The Story of Food Waste,” out Oct. 13. Produced by celebrity chef Anthony Bourdain and directed by Emmy Award winners Anna Chai and Nari Kye, the film seeks to change how people buy, cook and eat food.

Read the full article on how to avoid food waste here.

By Joe Dziemianowicz for New York Daily News.


Discussing how to reduce buffet waste during a panel discussion at the Ideo offices in New York. John Taggart for the New York Times.

Lawrence Eells, the executive chef at the Hyatt Regency Orlando, in Florida, would like his kitchen, or at least its operations, to be as lean as his roast beef. So in April, he welcomed a team of researchers looking at ways to reduce food waste, especially around the abundant all-you-can-eat buffets.

Their initial finding — that guests ate just over half of the food put out — surprised almost everyone. Perhaps even more striking was that only 10 to 15 percent of the leftovers could be donated or repurposed because of food safety regulations, while the rest ended up in the garbage. The sizable waste generated by coffee, juices and other liquids added to the conundrum.

Read the full article to find out ways found to reduce food waste in hotels. 


By Linda Himelstein for The New York Times. 


Startup helps Ikea save 350,000 meals from the trash can

Categories: Food & Beverage, Recommended Reading
Comments Off on Startup helps Ikea save 350,000 meals from the trash can

Credit: Shutterstock


A startup is turning waste into wealth by helping companies like Ikea slash the amount of food they throw away.


The global hospitality industry trashes food worth $100 billion a year, estimates Winnow, which says its technology can save commercial kitchens big bucks and stop good food going to waste.

Winnow shows chefs how much they’re wasting in real time, and what it costs their employers.

Retail giant Ikea estimates that Winnow (and U.S. competitor LeanPath) have helped its in-store restaurants save the equivalent of 350,000 meals worth nearly $900,000 in just eight months.


Read how Winnow is helping restaurants like IKEA slash the amount of food they throw away. 

By Jim Boulden @CNNMoney



Credit: Shutterstock

Restaurants, campuses, and farmers are battling food waste in their industries. Here’s how you can join the effort.


America is one of the largest offenders of food waste in the world, according to a recent survey. Every year, roughly 1.3 billion tons of food is thrown out worldwide, a considerable problem given that agriculture contributes about 22 percent of the planet’s greenhouse gas emissions and 12.7 million people go hungry in America alone.

Entrepreneurs across several sectors have created ways to re-purpose food. Their efforts are admirable and economical, but the biggest difference will be if you make food waste reduction a daily habit.



Read more about how you can give food a new purpose here.


By Joseph Jaafari from NationSwell





What To Do With Pumpkin Waste

Categories: Green Tips, Waste
Comments Off on What To Do With Pumpkin Waste

Now that Halloween is officially over, what do to with all those scary jack-o-lanterns? According to this video from OLIO, an app that helps us live more sustainably by connecting neighbours to prevent food waste, more than 18,000 tonnes of pumpkins are wasted every year in the United Kingdom. In the United States this translates to 1.3 billion pounds of organic matter that’s used as decoration for one night.

If tossed in a landfill along with other household trash, pumpkins emit greenhouse gasses that contribute to global warming, according to the US Department of Energy.  So, at the very least, compost your pumpkins, donate them to a local farmers’ market or community garden, or check with local restaurants or government agencies about options for efficient food waste disposal.

Better yet, eat it!

Below are some delicious recipes for your pumpkin.

Pumpkin pie
Roast pumpkin seeds
Pumpkin soup
Pumpkin muffins
… and 50 more!

If none of these whet your appetite, save the pumpkin for the animals. Porcupines, birds, and even pet dog will enjoy a pumpkin dinner.

Waste not, want not.


Rio 2016: International chefs cooking surplus Olympic food for city’s poorest residents

Categories: Recommended Reading
Comments Off on Rio 2016: International chefs cooking surplus Olympic food for city’s poorest residents

Olympic food

Image Source: Independent

A group of international chefs has launched an effort to tackle the widespread hunger problem in Rio de Janeiro by cooking surplus food donated from the Olympic Village and serving it to impoverished residents.

The 31st Olympic Games in the Brazilian city have faced major criticism as the country struggles through a massive economic crisis. By Feliks Garcia. Read more.


Rescue Food Scraps and Donate to Food Banks

Categories: Green Tips
Comments Off on Rescue Food Scraps and Donate to Food Banks

Rescue Food Scraps

Image Source: The Global FoodBanking Networking

Food banks are a type of organization that distributes food to those who cannot afford to buy it themselves. These organizations collect food from events, retailers, and local communities, and serve it to people in need.

Through food banks, individuals can help who are hungry, as well as reduce food waste. One third of the food produced in the world for human consumption every year — approximately 1.3 billion tonnes — gets lost or wasted according to the Food and Agriculture Organization. If nothing is done, food waste could rise to over 120 million tonnes by 2020.

Of course the best way to reduce waste is to produce less – in other words, chefs and home cooks alike must plan accordingly. For restaurants, this also means purchasing less and boosting margins. Do your part by learning more about food waste and how you can prevent it.

One area where the travel and tourism industry produces a lot of food waste is the events sector. Here are some tips to make your event more sustainable when it comes to fighting food waste.

Food banks are an essential tool in fighting global hunger and malnutrition. Food banks are available in most big cities, here are some examples:

If you are planning to donate, here is a checklist on healthy food donations for reference.

“If you cannot feed hundred people at least feed one” – Mother Teresa


French law forbids food waste by supermarkets

Categories: Recommended Reading
Comments Off on French law forbids food waste by supermarkets


Photograph: Gary Calton for the Observer.

France has become the first country in the world to ban supermarkets from throwing away or destroying unsold food, forcing them instead to donate it to charities and food banks.

Under a law passed unanimously by the French senate, as of Wednesday large shops will no longer bin good quality food approaching its best-before date. Charities will be able to give out millions more free meals each year to people struggling to afford to eat. By Angelique Chrisafis. Read more.