No leaf left behind at sustainable dinner in Phuket

Sustainable Tourism Foundation, a collaboration between Phuket Tourist Association and Phuket City Development, recently organised its inaugural First Food (Before) Waste Chef’s Table event.

The Food (Before) Waste Chef Table was part of the Food Waste Project spearheaded by the foundation. The project involves collecting surplus edible food, raw materials and ingredients in prime condition from hotels, supermarkets, restaurants, and schools to cater to the designated Metta Kitchen, where students from universities and colleges will cook and process food to sell to the public without pricing.

“Anyone can come to the Metta Kitchen and buy food and pay any amount they are willing to pay,” said Bhummikitti Ruktaengam, president and members of the Sustainable Tourism Development Foundation.

The foundation was formed to promote Phuket as a Sustainable Tourism Destination. It has four main projects: Food Waste, Tourism Carbon Offset, Phuket Big Trees and Phuket Green Financing.

“Many dishes surprised our guests when they tasted and understood the concept and ingredients. Of course, we have secured stronger collaborations from travel associations and its members for better reach and cooperation for the project,” he said.

Some 60 leaders from government agencies, the local community, and businesses in Phuket were present to savour the food and cocktails. There are plans to promote more of such events based on the warm reception and support it garnered. The event will also be a platform for young and talented chefs of Phuket to create and showcase their ideas and skill.

Guests were allowed to bring home anything that was used as a decoration for the event (mainly fruits and flowers) as souvenirs.

The event was designed to change the mindset of people that leftover food and food prepared by chefs would never cross, added Bhummikitti.