What happens to leftover buffet food?

What happens to leftover buffet food?

July 19th, 2017

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The 88-storey Petronas Twin Towers are among one of the world’s tallest building in the world looming at 1,483 feet. Now imagine if those towers were filled with nothing but food. As strange as it may seem, the sad reality is that that is how much food Malaysians waste daily.

SWCorp Malaysia, an agency that deals with solid waste, estimates that about 15,000 tonnes of food are wasted every day and of that figure, 60% of that food thrown away is edible.

These figures are alarming—even by international standards—as current figures show that 12.5% of children are still underweight and on the opposite side of the spectrum, 44% of the population is overweight according to the National Health Ad Morbidity Survey. Hence, these statistics show that we have an excess of food due to our obesity rates, but fail in the redistribution of them, essentially contributing to wastage.

During the month of Ramadan alone, 270,000 tonnes of food leftover from buffet lines are thrown away in Malaysia. This is where Sunway has decided to do their part.

At their evening buka puasa buffet spread held at Sunway Resort Hotel and Spa in June 2016, Sunway Group launched the SUNWAY #ZEROFOODWASTAGE INITIATIVE IN COLLABORATION WITH KECHARA SOUP KITCHEN SOCIETY for the second consecutive year. In one single month, the hotel collected 780 kg of surplus food from their buffet dinners and this was distributed to 2,800 individuals in the Klang Valley.

Y.A.M. Tengku Zatashah binti Sultan Sharafuddin Idris Shah and Sunway Group Deputy Executive Chairman Tan Sri Datuk Seri Razman Hashim demonstrate how the surplus food from the buffet are wrapped, while Sunway Resort Hotel & Spa Resident Manager Colin Yeoh Ching Nong looks on.

Deputy Executive Chairman of Sunway Group, Tan Sri Datuk Razman M. Hashim says that, “By educating the public about food wastage, doing good deeds and feeding the homeless and urban poor, Sunwayians are doing our bit to make small changes for a better and more sustainable future.”

Sunway has long championed sustainable practices for a better future and as such have closely aligned their business practices with the United Nations Sustainable Development Goals. The sustainable development goals (SDGs) aim to eradicate poverty, inequality and other social and economic problems by 2030.

Sunway Resort Hotel & Spa Executive Chef Peter Lee Tong Siong (in white) explains how the surplus food are packed and prepped to be loaded into vans to (from left) Sunway Resort Hotel & Spa Resident Manager Colin Yeoh Ching Nong, Kechara Soup Kitchen Society Project Director Justin Cheah, Y.A.M. Tengku Zatashah binti Sultan Sharafuddin Idris Shah and Sunway Group Deputy Executive Chairman Tan Sri Datuk Seri Razman.

 

(From left) Sunway Resort Hotel & Spa Resident Manager Colin Yeoh Ching Nong, Kechara Soup Kitchen Society Project Director Justin, Y.A.M. Tengku Zatashah binti Sultan Sharafuddin Idris Shah, Sunway Group Deputy Executive Chairman Tan Sri Datuk Seri Razman and Sunway Resort Hotel & Spa Executive Chef Peter Lee Tong Siong pose for a photo in front of the loading van.

#ZEROFOODWASTAGE which focuses on SDG Number 2, Zero Hunger, aims to end hunger, achieve food security, improve nutrition, and promote sustainable agriculture.

Lending a show of support for her brainchild, #ZEROFOODWASTAGE, was our Princess of Selangor Y.A.M. Tengku Zatashah binti Sultan Sharafuddin Idris Shah who was present at the launch of this year’s collaborative effort between Sunway Group, Sunway Hotels & Resorts, and Kechara Soup Kitchen Society. “I’m very much looking forward to the day when there are no more hungry people to feed. I’m delighted that Sunway Resort Hotel & Spa have chosen to champion #ZEROFOODWASTAGE on a larger scale this year, as this initiative is being rolled out at all Sunway Hotels & Resorts throughout Malaysia,” said Y.A.M. Tengku Zatashah.

Y.A.M. Tengku Zatashah binti Sultan Sharafuddin Idris Shah (in red) distributes the surplus food to the urban poor families in Desa Mentari alongside chefs and volunteers from Sunway Resort Hotel & Spa, Sunway Group and Kechara Soup Kitchen Society.

Sunway Group continued its partnership with Kechara Soup Kitchen Society beyond the Ramadan period and have brought on board their sister hotels – Sunway Putra Hotel Kuala Lumpur, The Banjaran Hotsprings Retreat in Ipoh, and Sunway Hotels in Georgetown and Seberang Jaya, Penang.

Other hotels in Malaysia have also come on board this initiative, that was started by Y.A.M. Tengku Zatashah in 2016. As the public and corporations work towards a common goal, then perhaps, one day in the near future, hunger and food wastage will be a thing of the past.

Chefs and volunteers from Sunway Resort Hotel & Spa, Sunway Group and Kechara Soup Kitchen Society distribute the surplus food to the urban poor families in Desa Mentari alongside.

Volunteers from Sunway Resort Hotel & Spa, Sunway Group and Kechara Soup Kitchen Society take a group photo with the beneficiaries of Sunway #zerofoodwastage Initiative in Collaboration with Kechara Soup Kitchen Society.

 

 

2018-03-01T04:23:38+00:00
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