During their month-long Ramadan buffet, they saved all surplus food and donated it to the FAF. When he sees so much good food going to waste, especially when there are hungry and homeless people out there, Chee really feels it. The FAF collected about 150kg of surplus food from the hotel over a 10-day period. The hotel’s kitchen operations manager, Chef Lee Chan Hee, says, thanks to advances in technology, hotels can cook their food days, sometimes weeks, in advance. Other than the pilot project with Hotel Bangi Putrajaya, Chee has got bread manufacturers and bakeries to give him loaves of unsold bread.

Source: The Star July 10, 2016 00:00 UTC