Ways to reduce food waste this festive season

Buy just what is needed and get creative with leftovers, says social enterprise co-founder

Executive chef and owner of Jam at Siri House Ming Tan demonstrates how to make yusheng from ingredients that might otherwise be tossed out.

The theme of abundance is a favourite when the Chinese New Year rolls around, but there is one thing people could do with less of - food waste.

A significant amount of food ends up in the bin during the season, whether it is from buying too much produce for hotpot dinners or having leftover snacks sit on the shelves till they have gone bad.

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A version of this article appeared in the print edition of The Straits Times on January 25, 2020, with the headline 'Ways to reduce food waste this festive season'. Subscribe