Aug 29, 2023

Tackling Food Waste: Insights from a Workshop on Leftovers & Imperfect Produce


Globally, approximately one-third of the food produced for human consumption is wasted every year. This equates to around 1.3 billion tonnes. Such colossal waste has significant ecological, economic, and nutritional implications.  A predominant factor in food waste arises from the discarding of leftovers and the rejection of fruits and vegetables that don't meet consumer perceived aesthetic standards, despite being nutritionally sound.

The Faculty of Agriculture of the University of Mauritius currently is involved in an EU funded project DeSIRA and the Work Package 3 focuses on activities relating to food loss and food waste reduction. It is well known that leftover foods and rejection of inglorious fruits and vegetables contribute to food waste. In this context, the Faculty of Agriculture organised a half day workshop on 18th August 2023 from 9.30 to 12.00 in Lecture Theatre 2 of the New Academic Complex.

Purpose of the Workshop:

  •     Create awareness and share practical tips and recipes.
  •     Showcasing the transformation of leftovers into nutritious meals.
  •     Highlighting the importance of supporting local food systems by using leftovers and imperfect fruits and vegetables

The audience included 50 attendees from different sectors including representatives from the National Women Council, Ministry of Gender Equality and Family Welfare, cooperatives, hotels and women entrepreneurs. 


The Day's Highlights

This workshop was a mix of information, inspiration, and practical tips and live demonstration by the chef, making the day interactive and insightful. Attendees were introduced to innovative recipes that not only transform leftovers into nutritious meals but also celebrate the beauty of imperfect produce, underlining the importance of not judging agricultural produce solely by its appearance.

Take Away Messages 

The message was clear: Supporting our local food systems means giving love to those slightly bruised carrots and the cold bread from yesterday breakfast. Embracing leftovers and imperfect produce isn't just an eco-friendly move; it's a step towards a sustainable and nourishing future.

Until next time, let's cook responsibly and eat mindfully!

"Meet our resource persons!"

Apart from the attendees, the event featured chefs that provided demonstrations during the workshop.

Mr Bachu is a respected culinary professional with extensive experience in prestigious establishments like Royal Palm Beachcomber and Shandrani Beachcomber. He has also contributed to culinary education at NSI Training Center and conducted an online Indian Cooking course for the Mauritian Chefs Association. His enduring passion and creativity shine through his over two decades of expertise as Sous-chef and Indian specialty Chef.