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FHA2018 SHOWDAILY
DAY 4
MEET US AT SINGAPORE EXPO
24 - 27 APRIL 2018
HALL 1
BOOTH NO. 1N2-07
Since 1978
Co-located with
2 7 A p ri l 2 0 1 8
Organiser
FRIDAY • 27 APRIL 2018 • SINGAPORE EXPO & SUNTEC SINGAPORE
Official Show Daily published by
www.foodbizasia.com
A clarion call to
tackle food waste
BY SHARON TIAN
ONE would hardly think that food waste
management is a sexy conference topic for
Food&HotelAsia2018 participants. After
all, the F&B and hospitality industry is all
about enjoying the good life, good food and
creature comforts.
Surprisingly, a presentation on Managing
Food Waste today drew serious attention
from more than 30 C-level executives from
the region’s F&B and hospitality sector.
Dr Puah Chum Mok, chief technology officer
and co-founder of Biomax: “The industry
needs to wake up to the serious problem of
food waste and start looking for solutions.”
Dr Puah Chum Mok, chief technol-
ogy officer and co-founder of Biomax,
highlighted the urgent need to tackle the
problem of food waste generated in the
food and hospitality industry.
In an interview yesterday, he shared
some amazing facts. The Grand Hyatt Ho-
tel in Singapore generates about 1,000kg of
food waste a day. The average amount of
food waste just generated from the buffet
lines could be half a tonne a day; if there
was a wedding function, this could go up to
one tonne for that day.
And that’s not counting other forms of
food waste from the preparation of raw ma-
terials — raw meat parts, chicken and fish
discards and vegetable peels, said Dr Puah.
Jackie’s X-OVEN – a gift from one chef to another
JACKIE’S ENTERPRISES (S) PTE LTD
is showcasing at FHA2018 an oven that
is different from any charcoal oven in the
market. Its X-OVEN is taking pride of
place at its booth (H4D1-01).
“The X-OVEN represents a new genera-
tion of charcoal ovens for chefs who want
to prepare gourmet food — preserving its
authenticity, taste and aroma while taking
full advantage of a unique modern cook-
ing system,” says Adeline Chow, director
of Jackie’s.
Designed by an Italian restaurant owner
and passionate inventor who has spent years
researching and developing the product to
deliver an exceptional cooking tool, the
X-OVEN is a gift from one chef to another.
It enables healthy, light and flawless
cooking. The heat of the embers wraps and
seals the surface of the food so that juices
and mineral salts are retained. X-OVEN’s
close chambers are designed to retain only
enough oxygen to keep the embers alive,
but avoid uncontrolled flames.
The design of multiple grill drawers
means the chef can cook different dishes
simultaneously at different temperatures.
Having drawers that open from the side
•Continued on page 4
Without the use of modern food waste
management technology, food waste
disposal would be a big headache for any
sizable hotel. Dr Puah said: “The industry
needs to wake up to the serious problem of
food waste and start looking for solutions.”
Food waste management is indeed an
important topic that needs boardroom at-
tention. Dr Puah pointed out to a number
of reasons for adopting action today. First,
food waste management is a serious prob-
lem that has not received much attention
until as recent as six months ago. Secondly,
there are costs involved to get rid of food
waste. Last but not least, with growing
•Continued on page 4