Think.Eat.Save, a pop-up culinary event held at Parc Paragon, raised awareness of the perils stemming from global waste by serving 2030 free meals made from rescued food yesterday.
Each year, the world sees 1.3 billion tonnes of food go to waste. Not all of it should be destined for the rubbish bin, though. Dented cans, day-old bread, green mangoes turned ripe, and other such food items often get tossed despite being perfectly fine to eat—and very delicious in many dishes.
Australia’s leading food rescue organization OzHarvest worked in collaboration with the UN Environment Programme in Asia Pacific to reach out to top Bangkok chefs, including Dylan and Bo of Bo.lan, Chris Miller from nahm, Luca Cesarini of Rossini’s, and Daniel Bucher of Osito. Integral in the efforts was the team at The Grand Hyatt Erawan Hotel Bangkok, who provided ingredients, equipment, and able hands to create many of the great dishes.
The chefs took broken rice, dented coconut milk cans, scrap fish, and scrap lamb to make five-star quality cuisine, like fish cakes with green mango salsa, broken rice with pandan cream and stewed bananas, and som tam sliders. These were served free to 2030 happy eaters outside Siam Paragon.
Think.Eat.Save not only dished out tasty treats to thousands of roving eaters, the event also shared with them information about OzHarvest’s efforts to reduce food waste and in turn shrink our carbon footprint. The less meat, fruit, and vegetables we waste, the less we need to produce in excess.
While OzHarvest organizes many similar events each year, in places as far-flung as Peru and New Zealand, this was the first time the group has brought its goodwill to Thailand. And with any luck, the Land of Smiles might see its own ThaiHarvest before long.