Waste not, want not: Eateries, hotels take measures to minimise festive food excess

Better planning, using food tech among ways to reduce wastage

Grand Hyatt Singapore's StraitsKitchen and Pete's Place restaurants allow customers to take away food items for $10 per box during the final 45 minutes of buffet meals. The hotel also donates leftover edibles to the needy.
Grand Hyatt Singapore's StraitsKitchen and Pete's Place restaurants allow customers to take away food items for $10 per box during the final 45 minutes of buffet meals. The hotel also donates leftover edibles to the needy. PHOTO: GRAND HYATT SINGAPORE
New: Gift this subscriber-only story to your friends and family

Everyone loves a good feast during the festive season, but what do hotels and restaurants do with all of their leftover turkeys and log cakes?

It turns out that most eateries, especially established ones, take "preventive" measures - that is, they prepare takeaway Christmas goodies such as turkey only for advance orders, thus avoiding the issue of excess birds.

Already a subscriber? 

Dive deeper at $0.99/month

Want more exclusives, sharp insights into what's happening at home and abroad? Subscribe to stay informed.

Unlock these benefits

  • All subscriber-only content on ST app and straitstimes.com

  • Easy access any time via ST app on 1 mobile device

  • 2-week e-paper archive so you never miss out on any topic that matters to you

Join ST's Telegram channel and get the latest breaking news delivered to you.

A version of this article appeared in the print edition of The Straits Times on December 27, 2019, with the headline Waste not, want not: Eateries, hotels take measures to minimise festive food excess. Subscribe