Nusara Restaurant Tackles Food Waste with Community Initiative

Nusara, ranked as Asia's sixth-best restaurant, is taking a proactive approach to combat food waste in the culinary industry. In collaboration with the Issarachon Foundation, the restaurant aims to repurpose leftover ingredients from its fine dining menu to provide meals for the homeless in Bangkok. Chef Thitid "Ton" Tassanakajohn, who also leads the kitchen at Nusara, believes that being a chef extends beyond accolades and recognition. He emphasizes the need for a deeper purpose in the culinary field, particularly in addressing sustainability and food waste.

The Issarachon Foundation, established in 1996 and formally named in 2012, focuses on rehabilitating families and communities, particularly those facing homelessness in Bangkok's Old Town. The foundation distributes food daily to those in need, and Nusara's partnership is designed to enhance this effort. Chef Ton explains that the restaurant chose to work with the foundation because of its systematic approach and its focus on the local community, which includes many homeless individuals.

Using surplus ingredients from Nusara's menu, Chef Ton prepares lunchboxes for the foundation two to three times a month, depending on demand. For instance, food scraps from dishes like squid with cucumber and heirloom tomato are transformed into garlic and black pepper fried squid with rice. Similarly, components from the green curry and smoked chicken dish are repurposed into grilled chicken with rice or stir-fried Chinese kale with crispy pork.

In addition to providing meals for the homeless, Nusara also extends its outreach by serving lunches to schools for children in need. This initiative reflects a broader commitment to social responsibility and community support, aligning with the Thai belief in accumulating good karma through acts of merit. Through these efforts, Nusara not only addresses food waste but also contributes positively to the lives of those in its community.