FWTF (no) WASTE BREAKFAST
Dear students, thanks a lot for all of your efforts so far to get food Waste To Finish.
Thanks to chef Turaka and his team were able to create you
some extra breakfast items - please enjoy!
When talking with the Chef we quickly found out that the chef is already implementing quite some initiatives to reduce Food Waste. To provide you with some examples:
The Leftover rice from the buffet will go to the porridge station the day after. Sometimes they also turn it into rice pancakes.
The Leftover bread was used in the ‘bread pudding’ we had for our coffee breaks in the morning. The chef mixed the bread with milk, agar-agar (a binding agent made out of seaweed) sugar and pudding powder.
The leftover glass noodles were used in the spring rolls and Dim Sum we had for snacks.
Leftover chicken was ‘pulled’ and used in spring rolls.
Leftover vegetables from the salad bar (carrot/ spring onion) are used in the Egg Station for omelets.
Hooray for chef Turaka and his Team!!