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Sustainability Special: Gastronomy

that’s taking steps towards a sustainable future. Chef Anthony Tam overcomes the challenges of sourcing local ingredients with creativity and forward planning. He explains: “Currently there is not a large amount of sustainable and responsibly sourced ingredients available in Macao. This can be a challenge, so when we are looking to create new dishes, we have to be creative with the ingredients available throughout the seasons.” By offering set menus, the team can better plan ahead, reducing the chance that any food will be wasted. “We believe that asking our customers to choose the menu beforehand not only allows us to give them a wonderful experience with fresh ingredients,” says the chef, a native of Macao,

Gastronomy connects people, communities and food. The Macanese community is still alive because of the kitchen. Chef Hans Rasmussen

“but it also allows us to greatly reduce food waste. Many of our dishes are created by using the whole ingredient – for example, dehydrating fish skins to make a wonderful delicate crisp to add texture and flavour. We have recently created our own vegetable straws made from vegetable peel. We enjoy growing our own herbs, which feature in many of the courses. We are constantly looking for new ways to reuse and reduce.”

Waste not want not Sands China doesn’t just deal with sustainability by trying to source as locally as it can. It also employs another two-pronged approach, through using innovative technologies as well as educating staff. Chef Gaspar explains: “We utilise various technologies for processing food waste, which are currently helping us to divert around 60 tons of food waste per month.

(Above) Chef Anthony Tam is dedicated to lessening food waste at his Roots restaurant; (left) chef Alex Gaspar and his foods at The Venetian that are 'as local as possible'

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Profile for Macaulink

Macao Magazine September 2019  

We have found alarming figures on plastic waste over the course of putting together this issue: 160,000 plastic bags are used every second a...

Macao Magazine September 2019  

We have found alarming figures on plastic waste over the course of putting together this issue: 160,000 plastic bags are used every second a...