From kitchen scraps to community impact

How a casual chat led to a food waste initiative

It all started with a simple conversation at a Potato Connect networking session two years ago. We were chatting about everyday kitchen challenges when someone brought up the amount of food that ends up in the bin.

"What if we could create a recipe book for all those spare ingredients?" someone suggested. It was one of those lightbulb moments.

That's how the idea for Sustainable Bao was born. We realised that many people struggle with using up all their groceries before they go bad. Maybe it's the odd carrot, the wilting herbs, or the bread that's just a bit too stale for sandwiches.

Whatever the cause, we saw an opportunity to make a difference.

Sustainable Bao takes root

With our idea in hand, we set out to make Sustainable Bao a reality.

Our goal was simple but ambitious: help Singapore households reduce food waste and save money in the process. We started by sharing recipes and tips online, showing people how to transform those "about to go bad" ingredients into delicious meals.

But as we dug deeper into the issue of food waste, we realized there was so much more to explore.

• How much food was really being wasted in Singapore homes?
• What were the main culprits?
• And most importantly, what practical solutions could we offer?

That's when we had another thought: why not team up with the experts?

We reached out to Republic Polytechnic, known for its culinary program. We wondered if there might be a way to work together on this issue, combining our community reach with their culinary expertise.

Students take on the food waste challenge

Fast forward to today, and our collaboration with Republic Polytechnic is in full swing. We've teamed up with final year students from the Diploma of Restaurant and Culinary Operations (DRCO). These budding chefs and restaurant managers decided to tackle food waste for their Final Year Project.

It's been fascinating to watch these students apply their culinary knowledge to a real-world problem. They're not just learning how to cook; they're learning how to cook sustainably. And in the process, they're coming up with creative solutions that could help households across Singapore.

What's really going to waste in our kitchens?

The students kicked off their project with some serious research.

They surveyed Singapore households to find out what food items most often end up in the bin. After crunching the numbers, they identified three main culprits:

1. Vegetable scraps: Think carrot peels, broccoli stems, and those outer leaves of lettuce we often discard.
2. Unwanted parts of meat: Like chicken skin, fat trimmings, or bones that could be used for stock.
3. Rice: It's a staple in many Singapore homes, but it's also frequently overcooked or left uneaten.

But here's where it gets interesting. The students discovered that most people are actually aware they're wasting food. It's not a lack of knowledge that's the problem. So what is?

Turns out, it's a lack of ideas and time. Many people simply don't know what to do with these leftover bits, or they feel they're too busy to bother.

This got us thinking: what if we could provide quick, easy solutions for these common kitchen scraps? Could we change how people view these "waste" ingredients?

Turning waste into meals

Armed with their research findings, the students rolled up their sleeves and got creative in the kitchen. Their challenge: come up with recipes that use these commonly wasted ingredients in delicious, easy-to-prepare ways.

After much experimentation (and probably a few culinary disasters!), they developed four innovative recipes. One standout was a flavorful soup base made from vegetable scraps like carrot peels and cabbage cores. Another clever idea was a dish that utilized every part of a chicken, from the meat to the bones.

These recipes weren't just about using up leftovers. They were about changing perspectives. That broccoli stem you usually toss? Turns out it can be the star of a stir-fry. Those chicken bones? They're liquid gold for a rich, homemade stock.

Bringing ideas to life

Of course, recipes on paper are one thing. But would they work in real life? To find out, the students organized a live cooking demonstration. They prepared all four of their waste-reducing recipes in front of an audience of 45 students and staff from Republic Polytechnic.

The demo was a hit. Audience members watched as "waste" ingredients were transformed into appetizing dishes right before their eyes. And the best part? Everyone got to taste the results. It was a powerful way to show that reducing food waste doesn't mean eating bland or unappealing meals.

This event did more than just showcase recipes. It sparked conversations. People started sharing their own tips for reducing waste. Some talked about composting. Others discussed meal planning strategies. It was clear that this issue resonated with many people.

What's next for Sustainable Bao?

This project has been an eye-opener for all of us at Potato Connect. It's shown us the power of collaboration, the creativity of young chefs, and the willingness of people to change their habits when given practical solutions.

We're continuing to share recipes and tips online, but we're also thinking bigger. Could we partner with more educational institutions? Maybe create workshops for the community? Or develop an app that helps people plan meals to reduce waste?

What do you think? Have you ever tried making a meal from ingredients you'd normally throw away? Do you have any clever tricks for using up leftovers? Or maybe you have ideas on how we could tackle food waste on a larger scale in your community?

We'd love to hear your thoughts and experiences. After all, reducing food waste is a challenge that affects all of us, and it'll take all of us to solve it.

To find out more about Sustainable Bao, do follow us on our social media platforms (Instagram and Tiktok) and also check out our website where we share all our created recipes, including those presented during the cooking demo session.

If you're interested in learning more, sharing your ideas, or perhaps working together on future projects, feel free to check out our social media (Instagram and Tiktok) or drop us an email at connect@potatoproductions.com. Who knows? Your idea could be the next big step in Singapore's journey towards less food waste.

Remember, every small action counts. So next time you're about to toss that bruised apple or those leftover veggies, pause for a moment. Could they become your next culinary masterpiece instead?