#FoodforThought: Navigating Abundance, Regulations, and Responsibility ??

The approach of Chinese New Year, with its emphasis on bountiful feasts and shared meals, has me reflecting on a recent experience that highlighted the complex issue of food waste in Singapore.

During a food tasting at a local hotel – part of a chain holding both the BCA Green Mark Platinum Award and Global Sustainable Tourism Council (GSTC) certification – I was impressed by the quality and quantity of the food. However, the sheer volume served inevitably led to leftovers, raising questions about the balance between generous hospitality and responsible consumption ??.

This issue is further complicated by Singapore's strict food safety regulations, which generally discourage restaurants from allowing customers to take leftover food home ????. While these regulations are crucial for safeguarding public health, they can inadvertently contribute to food waste, particularly in scenarios with large servings.

Speaking with the restaurant manager shed light on the challenges faced by F&B establishments. He explained that the expectation for generous portions, coupled with the fear of customer complaints, often leads to an overestimation of food needs ??♂?.

This situation presents a multifaceted dilemma. On one hand, we have cultural traditions and consumer expectations that associate abundance with hospitality and value. On the other hand, we have a growing awareness of the environmental and social costs of food waste ??, compounded by regulations aimed at ensuring food safety.

So, how do we navigate this complex landscape? Perhaps this Chinese New Year provides an opportunity to initiate a broader conversation about mindful consumption and responsible practices ??.

Could we, as a society, start shifting our focus from quantity to quality, savouring each dish and appreciating the effort involved in its preparation? Could we encourage a culture where taking smaller portions or requesting doggy bags (where permitted) is seen as a sign of respect for resources rather than frugality? Perhaps even more importantly, could we embrace portion control not just as an environmental act but also as a way to promote healthier eating habits and reduce overconsumption, which is a growing health concern? ??

The hotel's commitment to sustainability, evidenced by its green certifications and greywater recycling system, demonstrates that change is possible ??. However, addressing food waste requires a collaborative effort. It involves open dialogue between consumers and F&B providers, innovative solutions within the industry, and a collective shift towards more conscious consumption habits ??.

This Chinese New Year, as we gather around tables laden with delicious dishes, let's be particularly mindful of the symbolic Yu Sheng or Lo Hei in local terms, a dish I adore ??. The exuberant tossing, while a fun tradition, can often lead to unnecessary waste. Perhaps this year, we can find a way to celebrate with gusto while also respecting the ingredients and minimizing waste.

And on a final note: the presence of shark fin soup on the menu ??, a dish I haven't consumed in nearly three decades (more than half my life), felt strangely discordant with the hotel's sustainability message. It prompts reflection on the true meaning of responsible procurement and whether current certifications adequately address the ethical sourcing of ingredients ??.

This Chinese New Year, let's strive for a celebration that honours both our traditions and our responsibility towards a sustainable future. Let's enjoy the abundance, but also be mindful of the resources that go into creating it, ensuring that every dish is appreciated and nothing is needlessly wasted ?.

Each individual plays a part, and even small acts, when adopted collectively, can create a significant impact.

I am a strong believer that change starts from within. Each individual plays a part, and even small acts, when adopted collectively, can create a significant impact. This Chinese New Year, let's each commit to making conscious choices that contribute to a more sustainable future ??.

I know this article will probably earn me another notch up on the "green mark" scale, forever associating me with all things environmental and sustainability, good or bad. But hey, it's a label I've learned to embrace with a smile. After all, someone's got to keep the conversation going! ??

#foodforthought #chinesenewyear #foodwaste #sustainability #responsibleprocurement #mindfulconsumption