Hotels, clubs and other F&B outlets have strict standards regarding the presentation and quality of their dishes, therefore chefs often choose to use only the best cuts or sections of their raw ingredients, while disposing of the rest. Because of this practice, normal cooking operations leave behind a lot of scraps and trimmings that are still perfectly edible.
Our hotel partners kindly donate the trimmings and scraps from their kitchens to Foodlink. These trimmings are delivered to our beneficiaries, and our beneficiaries use these trimmings to supplement the meals they are providing to the needy or to give their cooking a bit of extra flavor. Our beneficiaries may also redistribute the trimmings to the needy to bring home for use in their own cooking.