WOMgreen

5 ways to reduce food waste
Date Published : 16 May 2018

It goes without saying: here at WOM Guide, we like dining out, whether at a hot new restaurant or at a random discovery around the corner. And as we move into a more eco-conscious world, it makes sense to evolve as diners, too.

So during Hong Kong’s first Conscious Festival held not long ago, we spoke to Maxime Pourrat, APAC Managing Director of Winnow Solutions, which provides technology for kitchens that helps chefs identify how much food is being wasted. We asked Pourrat how he, like the company he leads, does his part for the environment – this time, as a diner.

Pay attention
“I realise we need to pay attention to push people to make changes in the products they’re going to offer,” says Pourrat. When we ask for sustainable seafood or organic vegetables for example, he says, or seek to understand where and how food is being made, it’s an indicator of a more informed, eco-conscious market that would lead to changes in the industry. “People offering the food will have to take action, because otherwise they won’t have customers anymore.”

Normalise good food

In a call directed more towards the F&B industry than diners, Pourrat says he hopes restaurants would make sustainably sourced and produced food more affordable. “I wish more restaurants will be able to make affordable healthy food to compete with fast foods. I understand that to eat there you need to have a certain buying power," he says. “So once it becomes normal hopefully more people will produce products that are organic, healthy and sustainable.”

Be conscious of takeaway packaging
For diners and dining outlets both, being conscious of packaging goes a long way. This applies to the production of biodegradable takeaway packaging, as well as being mindful of the cutlery we consume. “When you order takeaway, they always put napkins, cutlery, and everything that we don’t need,” says Pourrat. It’s important to take only what we'll actually use.

Do food deliveries with friends

“Co-order with other people so we limit carbon footprint resulting from food deliveries,” says Pourrat.

…Or visit dining outlets ourselves
“Try to go directly to the store. There’s nothing wrong with taking things home, but we are becoming lazy – myself included!” says Pourrat. “We can just pick things up, or cook ourselves."

You may also like...
WOMgreen
Green Is The New Black

The Conscious Festival comes to Hong Kong!Read more...

Events

The South Korean “Crazy Chef” Choi Hyun-Seok brings his mouth-watering dishes to Hong Kong. Read more...

Best Pick
What the pho! Something old, something new...

Best of the old guard vs. the young gunsRead more...

Events
Hong Kong’s wine and dine festival starts today

If you aren't crazy about wine, there's still tons of street food, booths, and live music.Read more...

Reviews
Sushiyoshi: Omakase with a creative flair

Osaka's famed Sushiyoshi opens in Hong KongRead more...

WOMexperts
What does it all mean? A diner’s guide to truffles

We dig up the truth about truffles (with some help from top chef Umberto Bombana)Read more...

Subscribe to our newsletter
Plate of the week
Warm baked goodies

Banana Millet Bread and Oatmeal cookies

@meeta_heart2hearth
Read More
Choosing Sorbet

Couldn't decide between mango and raspberry sorbet

@flavortopia
Read More
Adorable Dimsum

Cutest dim-sum ever...

@radiogreenland
Read More
Crispy spring rolls

Spring rolls stuffed with tofu patty at Above & Beyond

@eathardplayhard
Read More
Pink cocktail

Choosing cocktails over coffee this weekend!

@thisgirlabroad
Read More
DIY Burger

@thisgirlabroad "The DIY burger station at Beef & Liberty's weekend rooftop BBQ brunch was a fun way to get creative with my burger!"

@thisgirlabroad
Read More
Chutoro

Chutoro marinated in 10-month pickled garlic. Unbelievable!

@palatism
Read More
Follow Our Facebook
Follow Our Instagram