Flawless food and fully stocked shelves at major grocery stores are grooming a generation of spoilt, picky shoppers
Food wastage runs deep in the industry and most in the business are not even aware
It is tough to draw the line between socio-cultural practices and food wastage
Writers spill the beans after working as part-time waitresses at four hotels
A waste collection from 150 families reveals their shopping and eating habits
Singapore aims to be a green city, but its people have not yet learned the need to recycle food waste
When food supply is limited and taken for granted, does Singapore deserve the label ‘food paradise’?
While investigating he topic of food wastage in Singapore, we got ourselves information more than what we had bargained for. One of our sources was more than happy to spill the beans of what goes on in the food industry. These were some of the juicy details he shared:
1) When roasted ducks or char siew meat are hanged overnight in the open air to make the skin crispy or dry, cockroaches climb over the food, especially in restaurants that do not pay much attention to food hygiene.
2) It is COMMON for unhappy staff to spit into your food when you offend them. Ways to offend them include being a difficult customer and placing an order just as the staff are about to knock off from work.
3) A chef at a 4 to 5 star hotel was so upset with the customer’s complaints that he added Ajinomoto in the customer’s coffee before serving it to him.
4) Some Cze Char stalls de-scale fish on the kitchen floor as it’s easy to wash the rubbish away.
5) While Pipa Roast Duck is a delectable Chinese dish, the act of someone blowing into the skin of the duck is really unhygienic but customers seldom see the product so they wouldn’t know how gross it is
Three professionals — a critic, visual artist and photographer — reveal why their jobs involve throwing out food