Food Culture
FOOD
WASTE
REPUBLIC
CUltURE
adise
Dirty secr ets of a food par
Who? Me?
I WASTE?
It is tough to draw the line between sociocultural practices and food wastage
EstEllE low
MIak aw
A
lmost once A month in
Zainah Anang’s five-room flat, her living room turns into a visual feast, literally.
Plates of rice, curry fish, vegetables, dal char, chicken biryani, murtabak, beehoon, and 10 other dishes are laid out on a long white mat for her guests of 30, mainly family members, to tuck in for the kenduri (a feast that comes after a half hour prayer session).
The 47-year-old business administrator always ensures that there is enough food to go around. “It’s a shame to the family when you let your guests go hungry,” she says.
The Asian culture of profligate hospitality is about providing an abundance of food to guests.
“When that happens, you can’t tell the capacity your guests would consume and this would lead to excess food provided,” says Edwin Khew, 61, chief executive and managing director of food waste recycling company IUT Global.
IUT Global collects more food waste, mostly from hotels and restaurants, during the festive period.
This chimes with a December 2009 article by The Straits Times that reported a 30 per cent rise in food waste during festivities.
FOOD WASTE REPUBLIC
the untouched spread During the Hungry Ghost Festival, food offerings are usually thrown away when displayed in the open air for long hours.
PHoto | MIAK AW
1
| 25 March, 2010
CUltURE
Restaurant consultant and food writer Guy Hoh, 37, attributes this to a culture where people like to see food in bounty. “I’ll bow to the side of abundance if I’m a businessman. It’s a lifestyle choice,” he says.
At social events such as Chinese wedding banquets, it is common to see hosts offering an eight or nine-course dinner, more than what their guests can usually finish.
“It’s a matter of face,” says Mr Khew.
“If your
WASTE
REPUBLIC
CUltURE
adise
Dirty secr ets of a food par
Who? Me?
I WASTE?
It is tough to draw the line between sociocultural practices and food wastage
EstEllE low
MIak aw
A
lmost once A month in
Zainah Anang’s five-room flat, her living room turns into a visual feast, literally.
Plates of rice, curry fish, vegetables, dal char, chicken biryani, murtabak, beehoon, and 10 other dishes are laid out on a long white mat for her guests of 30, mainly family members, to tuck in for the kenduri (a feast that comes after a half hour prayer session).
The 47-year-old business administrator always ensures that there is enough food to go around. “It’s a shame to the family when you let your guests go hungry,” she says.
The Asian culture of profligate hospitality is about providing an abundance of food to guests.
“When that happens, you can’t tell the capacity your guests would consume and this would lead to excess food provided,” says Edwin Khew, 61, chief executive and managing director of food waste recycling company IUT Global.
IUT Global collects more food waste, mostly from hotels and restaurants, during the festive period.
This chimes with a December 2009 article by The Straits Times that reported a 30 per cent rise in food waste during festivities.
FOOD WASTE REPUBLIC
the untouched spread During the Hungry Ghost Festival, food offerings are usually thrown away when displayed in the open air for long hours.
PHoto | MIAK AW
1
| 25 March, 2010
CUltURE
Restaurant consultant and food writer Guy Hoh, 37, attributes this to a culture where people like to see food in bounty. “I’ll bow to the side of abundance if I’m a businessman. It’s a lifestyle choice,” he says.
At social events such as Chinese wedding banquets, it is common to see hosts offering an eight or nine-course dinner, more than what their guests can usually finish.
“It’s a matter of face,” says Mr Khew.
“If your