Can We Avoid Unavoidable Food Waste?

In Singapore, 744 million kg of food waste are thrown away everyday. 40% of this is considered unavoidable. They are bones, shells and peels. But are they really unavoidable? Or is there a way to extend their lifespan or transform them into new food items? In this episode, Chef Isaac Henry meets two zero waste enthusiasts who compost their vegetable peels and eggshells for their garden. However, their notion of zero waste is flipped on its head when Isaac sends them for a life-changing experience. From okara to moromi; coffee grounds to spent tea leaves, our contestants are introduced to new upcycled dishes created from food waste that was previously unavoidable. The journey culminates in a cook off, where they are tasked to create the ultimate zero waste meal. Will they succeed?