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This is how Singapore restaurants are minimising food waste

by Jesslyn Lau

Chefs in Singapore are championing sustainability and creating a new dining trend at the same time.

The post This is how Singapore restaurants are minimising food waste appeared first on The Peak Magazine.

Posted in Abel Su, Andrew Walsh, Archan Chan, Carlo Cracco, Cracco Ristorante, Cure, Desmond Shen, Drew Nocente, Emanuele Faggi, Food Waste, Gourmet & Travel, Level33, Maggie Joan's, Magic Square, Salted and Hung, Seumas Smith, sustainability, Sustainable cooking, Sustainable Food, zafferano

This is how Singapore restaurants are minimising food waste

by Jesslyn Lau
Sous vide and panfried Queensland lamb from Zafferano

Chefs in Singapore are championing sustainability and creating a new dining trend at the same time.

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in Abel Su, Andrew Walsh, Archan Chan, Carlo Cracco, Cracco Ristorante, Cure, Desmond Shen, Drew Nocente, Emanuele Faggi, Food Waste, Gourmet & Travel, Level33, Maggie Joan's, Magic Square, Salted and Hung, Seumas Smith, sustainability, Sustainable cooking, Sustainable Food, zafferano
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