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3,300 tons of food per day – that's a huge burden on the environment. This enormous amount of food waste not only pollutes water and soil but also contributes to climate change. While scientists are struggling to find solutions to climate change, in Hong Kong, thousands of tons of food are still being wasted pointlessly. This is an alarming reality.
In Hong Kong, a city brimming with neon lights and skyscrapers, thousands of tons of food are senselessly thrown away every day, according to SCMP.
After enjoying lively meals at the luxurious buffet of the JW Marriott Hong Kong, the talented chef Tony Wong Chi-chuen discovered a thought-provoking problem: every day, a large quantity of fish bones from fresh grouper were left behind, a regrettable waste. "Customers often only favor the tenderest, most delicious parts of the fish, ignoring the bones," Tony shared. Faced with this reality, the chef came up with a creative and meaningful idea: transforming these seemingly useless fish bones into delicious and nutritious dishes.
Buffet parties often leave behind a huge amount of leftover food, which is harmful to the environment.
To realize his idea, Tony employed a meticulous processing method. The tough, collagen-rich fish bones were thoroughly boiled to create a rich fish bone broth, which was then harmoniously combined with the tangy flavor of tomatoes to create a nutritious and cooling soup.
As for the softer, less meaty parts of the fish, he boils them thoroughly to remove the fishy smell, then dries them for 24 hours. These dried fish bones are not only a valuable ingredient for creating novel dishes but also significantly reduce food waste and protect the environment.
Besides transforming fish bones into delicious soups, Chef Tony Wong has an even bolder idea: creating unique pasta from these very same crunchy bones. Through a grinding process, the fish bones are finely powdered, then harmoniously combined with gluten-free flour and eggs to create chewy, firm pasta with a distinctive seafood flavor. This unique pasta dish is served with a fresh Boston lobster, creating a luxurious yet surprising culinary experience.
Every day, Fish Bar restaurant proudly presents 20 servings of pasta made from fish bones, attracting the curiosity and delight of diners. "Many customers are incredibly surprised to learn that these delicious pasta strands are made from fish bones. They share that it's the first time they've heard of such a unique cooking method," Chef Wong enthusiastically shared. The creativity and sustainability of the dish have received enthusiastic support from diners, affirming that maximizing the use of ingredients is not just a trend but also a commitment to the environment.
Lobster noodle soup made from fish bones is considered an innovative solution to reduce food waste.
Not content with just fish bones, Chef Wong showcases his talent by transforming often-discarded ingredients into innovative dishes. He utilizes the white rind of watermelons to create refreshing, vitamin-rich juices. Salmon skin, after the flesh is removed, is processed into crispy snacks, much like potato chips. Even onion peels are boiled to make a delicious chicken soup, adding a unique flavor.
The tireless efforts of Chef Tony Wong and his culinary team at the JW Marriott Hong Kong have yielded remarkable results. By maximizing the use of every ingredient, from fish bones and watermelon rinds to salmon skin, the amount of food waste released into the environment has been significantly reduced. Specifically, the kitchen's daily food waste has decreased from 40 kg to just 10 kg, primarily consisting of non-recyclable bones. This means thousands of kilograms of food are saved from landfills each year, significantly mitigating negative environmental impacts.
Not only has food waste been reduced, but the food preparation process in the kitchen has also become greener than ever. Thanks to scientifically planned menus and optimized food preparation and preservation processes, waste from food processing has been virtually eliminated. This not only helps protect the environment but also saves significant costs for the restaurant.
