Tuesday, May 11, 2010
I read this interesting article on Sydney Morning Herald couple days ago,
Sydney chef Yukako Ichikawa cooked up a radical solution to food waste after a favorable newspaper review brought too many of the wrong kinds of diners to her restaurant door. Six weeks ago, at Wafu, her 30-seat restaurant in Surry Hills, she began offering a 30 per cent discount to patrons who ate all the food they had ordered.
She and her staffs tell dinners that if they do not leave clean plates, they will not be welcome back. "Finishing your meal requires that everything is eaten except lemon slices, gari (sushi ginger) and wasabi." says the menu which is tagged "guilty-free Japanese food". "Please also note that vegetables and salad on the side are not decorations; they are part of the meal too," it says.
Launching a campaign this week, the NSW Environment Minister, Frank Sartor, deplored the 800,000 tonnes of food waste generated annually in the state's households, on top of 300,000 tonnes dumped by businesses
Those buying her takeaway food, which is organic and free of gluten, dairy, sugar and eggs, must bring their own containers.
Her toughness has inspired some bad reviews, but some of her regular customer simply say " She is laying out her philosophy and methodology."
I've never been to this Japanese eatery but surely I'd love to try their 'guilty-free' Japanese food, and I'll keep in mind not to order too much otherwise..