Every last bit: Taylor’s University culinary arts students cooking spaghetti Bolognese with about-to-expire but still good to eat surplus ingredients. They produced enough to feed 300 needy people. — SHAHANAAZ HABIB/The Star
We do love our huge buffet spreads. But they pose a challenge to chefs and hotels when it comes to reducing food waste.
THERE is an art to buffet dining.
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