Culinary Students In Penang Turn Surplus Bananas Into Muffins To Tackle Food Waste
The banana muffins will be available for purchase at Design Village Outlet Mall in Penang from 13 to 15 September.
In a bid to combat food waste, Access to Excess has teamed up with SEGi College and Kolej Tingkatan Enam Hutchings (KTE Hutchings) for an innovative project that turns surplus bananas into delicious banana muffins
This initiative will be showcased at the MACO Hobby events at Design Village Outlet Mall in Penang from 13 to 15 September.
A SEGi College culinary student carefully packs cempedak muffins during a previous project, ensuring each one is ready for distribution to the Salvation Army's Children's Home.
Image via Access to Excess (Provided to SAYS)
On 10 September, culinary students from SEGi College and KTE Hutchings will join forces to bake the banana muffins, using bananas sourced by Access to Excess that would have otherwise gone to waste.
This project not only gives these bananas a second life as tasty treats but also teaches students and reminds the public about the importance of reducing food waste.
The banana muffins will be available for purchase at the MACO Hobby events, providing visitors with a chance to enjoy a sustainable snack while supporting efforts to reduce food waste in Penang
Lee Chin Ching, acting head and programme leader of the School of Hospitality & Tourism Management at SEGi College, noted the educational benefits of the project, saying, "This project not only provides our students with practical baking experience, but also teaches them the value of sustainability and social responsibility, which are integral to our educational goals."
A SEGi College culinary student proudly presents a tray of banana chocolate chip cookies, showcasing the success of their previous culinary efforts using surplus ingredients.
Image via Access to Excess (Provided to SAYS)
Cempedak muffins were previously prepared by SEGi College students using surplus cempedak, and were delivered to the Salvation Army.
Image via Access to Excess (Provided to SAYS)
Leong Mi-Chelle (left), Principal of SEGi College, the boys from the Salvation Army Children's Home, Sharon Tong (right) founder of Access to Excess, and staff members gather for a group photo after receiving their cempedak muffins.
Image via Access to Excess (Provided to SAYS)
Food waste is a significant issue in Malaysia, including in Penang, which is known for its vibrant food culture
The initiative reflects a growing movement within the community to address this problem by turning surplus food into valuable resources.
"By partnering with Access to Excess and KTE Hutchings, we are demonstrating to our students the power of community and the impact that sustainable practices can have on reducing food waste," Leong Mi-Chelle, principal of SEGi College Penang shared.
From left to right: Lee Chin Ching from SEGi College, Patrick See Hock Kong (Vice-Chairman of Shan's Children's Home) Sharon Tong from Access to Excess, and the younger kids at the children's home share a moment of joy after receiving their cookies.
Image via Access to Excess (Provided to SAYS)
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