‘DONATING LEFTOVER FOOD NOT HYGIENIC’
We take measures to manage or minimise wastage, say hotels
HOTELS in Penang do not practise donating leftovers to food banks as it can be unhygienic. Shangri-La Rasa Sayang Resort and Spa communications director Suleiman Tunku Abdul Rahman said the hotel had strict food waste management control.
“All food prepared in the kitchen, especially buffets, are based on hotel occupancy. We have a food hygiene manager who works closely with the executive chef to make sure food does not go to waste.
“Every month, we are measured on food waste by our headquarters and this applies to all Shangri-La properties worldwide,” he told the New Straits Times.
Domestic Trade and Consumer Affairs Minister Datuk Seri Saifuddin Nasution Ismail had encouraged hotels to participate
in the Food Bank programme, to collect and distribute food for the needy to reduce wastage, especially during Ramadan.
Saifuddin said food wastage increased more than 15,000 metric tonnes during the fasting month through the hosting of buka puasa events.
Suleiman said the hotel tried to minimise waste as much as possible as food waste was an issue.
“We know this has become an issue, and we as hoteliers are concerned about the wastage.”
Suleiman said the hotel did not give away food for donation as it posed a risk of food-borne diseases.
He added that if there was leftover food, this would be turned into fertiliser and compost for the hotel’s vast garden.
“It can be turned into compost, which ensures good quality soil for the herbs and spices garden. So nothing is wasted,” he said, adding that the neighbouring Golden Sands Resort by Shangri-La also adhered to the same guidelines for food waste.
Vouk Hotel general manager Khoo Boo Lim said the hotel had its food wastage under control.
“Our chef does not prepare too much in advance. If we do have leftovers, it is usually given to the staff,” he told the NST.