Novotel Bandung Commemorates World Earth Day with “Planet 21: Zero Food Waste”

Novotel Bandung invited residents of Terasana to cultivate cassava skin, which is usually discarded, to be processed into a new useful food menu. Two of the hotel’s chefs, namely Chef Deway and Chef Tian, performed a cooking demonstration, creating delicious Bread and Butter Pudding, Ketimus (steamed grated tapioca on banana leaf), Stir-fry Cassava Skin and Skin Cassava Patties.

For the Terasana residents, it was a new experience to be involved in a CSR programme like “Planet 21”, and they were delighted to gain more knowledge on how to turn food waste into dishes for them and their families. They also gained a better insight on the importance of reducing the amount of waste, and that it can be achieved through small actions.