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You step into a fancy restaurant, and the food served is immaculately plated.
But rather than relying on buzzy ingredients sourced from far-flung parts of the world, the kitchen focuses on forgotten, ‘ugly’ ingredients sourced from Singapore. One dish may be made from secondary grades of meat, and another might comprise of oddly shaped, over-ripened, and overstocked fruits and vegetables that would have otherwise been discarded. Still, the food tastes as good as it looks.
Welcome to Kausmo.
The restaurant is the brainchild of Lisa Tang and Kuah Chew Shian who wanted to open a restaurant challenging existing food norms while sparking conversations about unnecessary food wastage. “Kausmo is here to grow awareness for such issues by starting conversations over food in a comfortable setting,” shares Lisa, Kausmo’s chef.
Locally, the issue of food wastage is a pressing one. Figures from the National Environment Agency show that the amount of food waste has risen by more than 40 percent over the last 10 years. In 2017, some 54,000 double-decker buses worth of food waste was generated, and numbers are slated to increase with rising population and economic activities.
Thankfully, there’s a growing appetite for conscious dining, signalled in part by a handful of green establishments that are redefining our relationship with food. And it’s more than just fine-dining eateries that are part of this nascent movement. Restaurants and even hawkers are championing a more holistic, sustainable approach to the way we eat.