AT a recent US Soybean Export Council (USSEC) conference in Singapore, international delegates were feasting on “food scraps” during one of the official dinners.
Eggshells, soy by-products from tofu processing, coconut chaff, and fruit peels were just some of the “food scraps”.
None complained, cringed, or were even skeptical. In fact, everyone was full of praise for the founder and chefs at the culinary academy.
Why would anyone complain when such cuisines were highly nutritious, healthy, and better than any other dining experience, and at the same time, the diners were actually doing their part in the circular economy? Education on sustainable food production was also part of the dinner topic, in line with USSEC’s conference theme.
The culinary academy behind this idea of repurposing food waste is At-Sunrice GlobalChef Academy, founded by Dr Kwan Lui whose recipes are a culmination of stunning and diverse foods around Asia. Who could better recreate recipes than Kwan who is a Myanmar-born Chinese, who has also lived in Thailand and Malaysia, and now in Singapore, all of which are food havens?
