Sunway University Press proudly featured Edible Waste: A Cookbook at the recent “Cooking with Food Waste” demonstration, held as part of the 2024 World Business Council for Sustainable Development (WBCSD) Leadership Program, hosted by Sunway University on 6 November 2024. This award-winning cookbook, developed by Sunway University’s Young Chefs, features a variety of inventive recipes that transform often discarded ingredients into flavourful, sustainable dishes.
Two signature dishes from Edible Waste—Grilled Fish Cake in Corn Husk and Carrot Cake—were artfully prepared by the University’s Young Chefs, led by Chef Soon Pau Voon and Chef Emma (Norhafizatul Akma Hamzah). Their culinary expertise demonstrated the potential of food waste transformation, inspiring the more than 50 global C-suite executives in attendance.
Attendees at the event had the unique opportunity to experience these sustainable creations firsthand, savouring each bite while learning practical techniques to reduce food waste. Through this event, Sunway University Press reinforced its commitment to championing sustainability, leaving a memorable impact on all participants in the WBCSD Leadership Program.
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Chef Soon and his students turn simple ingredients into a masterpiece with their sustainable Carrot Cake recipe.
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Sustainability meets creativity as Chef Emma and students wow with Grilled Fish Cake in Corn Husk.
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Chef Soon and his team proudly present Edible Waste: A Cookbook, inspiring the next generation of eco-conscious chefs.
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Global leaders embrace sustainability—WBCSD C-suite attendees proudly display Edible Waste as they commit to reducing food waste worldwide!
