2.8 Interview with Chef @ Little Asia Restaurant
Published in
1 min readFeb 9, 2017
- Their vendor bring food 3 times a week, each time they bring food used for two days. This way they ensure the supply and at the same time reduce storage/wastage.
- The portion is depended on the size of the plate. So choosing the right plate is important. Chinese restaurant tend to fill the plate with as much food as possible. They cook based on demand, not precook then serve? But when we ate, they come up pretty fast….
- They separate food waste and other waste. but not compost or recycle. They dump the waste by themselves every day. There is not any strategy they use to reduce food waste on the plate after consumption.
- The food they bought is always consumed before expiration.
