Last year I had the pleasure of meeting Chef Lucas at the Grand Hyatt on Scotts Road. His commitment to sourcing the most sustainable products on the planet is unfaltering and his commitment to recycling food waste is the most impressive I've ever witnessed.
I'm very happy to share this Straits Times article, highlighting the amazing job being done every day by Chef Lucas and his team at the Grand Hyatt. They turn vast amounts of food waste into fertiliser that nourishes the landscaped terraces and greenery throughout the hotel. The idea of 500kgs of food waste each day is terrible in itself, but I tip my hat to these guys for turning this waste into something useful, which in turn reduces their costs and carbon footprint. It's a great read - check out the story of how and why they've taken this step here.