A Conversation Regarding Food Waste with Diana Chan - Senior Nutritionist, Hong Kong


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

There are about 3,000 tons of food is thrown away and ends up in the landfills every day in Hong Kong. On top of that, China has banned imports of many types of unprocessed rubbish. 

As a nutritionist, I believed that a lot of food waste is still packed full of useful nutrients. When we discard food, we are also discarding many healthy nutrients, some of which we lack in our average daily diet. 

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

Open the fridge and take a snapshot of your food inventory every week. Follow the ‘first in, first out’ rule and place oldest foods at the front of the fridge. Plan meals around those ingredients first.

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

Always be mindful from shopping to preparing and consuming food. Shop smart and purchase the exact amount needed whenever possible: single fruits or vegetables, and whole grains, nuts and seeds from bulk bins. Avoid single-use disposables and plastics; bring shopping reusable shopping bags and tumblers with you.

What is your favorite way to repurpose leftovers?

The quick-and-easy way is using the sweet fruits such as banana, pineapple, peach, plum and mango as they begin to brown and become mushy, add them to smoothies or baked goods for an instant natural Vitamin C and fiber boost.