SEGi College Penang recently hosted an exciting and innovative three-day event from September 18 to 20, showcasing the intersection of culinary creativity and sustainability. Titled “Food Adventure: From Surplus to Delicious,” the event featured an eco-themed cooking competition that not only celebrated culinary excellence but also raised awareness about reducing food waste.
Generously sponsored by TOFFI and co-organised by Access to Excess, the competition encouraged participants to transform surplus food into mouth-watering dishes, promoting sustainable consumption practices.
The highlight of the event was watching participants creatively reimagine surplus chicken, vegetables, and fruits into delicious meals. Dishes such as surplus-ingredient satay and veggie pasta wowed both the judges and the audience, demonstrating that sustainable food practices can be both innovative and delicious. The competition not only challenged the participants’ culinary skills but also engaged the audience, providing them with valuable insights into the importance of reducing food waste.
This initiative reflects SEGi College Penang’s commitment to shaping the future of the culinary industry by equipping students with both technical skills and a strong understanding of sustainability. The event aligns with the United Nations Sustainable Development Goals (SDG) by promoting responsible consumption (SDG 12), fostering educational empowerment (SDG 4), and emphasizing the power of partnerships to achieve greater sustainability (SDG 17).
This event is organised in support of the following United Nations Sustainable Development Goals (SDG):
4 Quality Education
12 Responsible Consumption and Production
17 Partnerships for the Goals
