5 Questions with Andy Twells, Regional Culinary Director, Hong Kong

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1.     What’s your take on all the attention food waste is getting lately?

Food waste has always been a focus in the workplace for reasons of profitability, but now it has become a community and corporate responsibility focus both for us and our client partners. The partnerships have made it really come to life and have given it true momentum

2. What are your best tips to make it easy to reduce food waste in the professional kitchen?

Create a culture of care and ownership. Help the team to understand their contribution to waste – make your program visible and reward and recognise your team.

3. How about in the home kitchen?

Become less label-centric. Food labels can be misleading, as they are a recommendation from the manufacturer. If food is cooked above 75 degrees Celsius,  it will always be safe.  Look to utilise leftovers and end-of-date products by creating repurposed dishes. 

4. What is one small change every person can make in their daily lives to make a big difference?

We are all busy so we tend to shop for the week or the month--even for fresh short shelf-life products. This is guess-work and leads to over-purchase and, by default, waste. Take a breath look at what you are buying and start to buy fresh ideally twice a week. Make the effort to plan.

5. What is your favourite way to repurpose leftovers?

In Hong Kong, it’s all about rice. Using leftovers in fried rice is a perfect way to repurpose a variety of ingredients. For over-produced rice, Congee (rice porridge) can be a great start to the day with yesterdays steamed rice and a few reheated leftover cuts.