Did you know that we waste around 15,000 tonnes daily? According to the United Nations Food and Agriculture Organisation, 20% of this amount or 3,000 tonnes are untouched leftovers that are still edible. This amount is enough to feed 5.3 million people 3 decent meals a day! Next time you have leftovers to spare, don’t throw them away. Step up to the plate, and #FoldoverYourLeftovers with some help from Mission Foods wraps, naans, and pitas.
In conjunction to World Food Day on October 16th , Mission Foods has joined forces with Celebrity Chef Sarah Benjamin to kick off a “Foldover Your Leftovers” campaign that revisits the old adage “Waste Not Want Not” and aims to inspire people with nifty ideas on how to turn leftovers into brand new delicious meals.
Sarah, previously seen cooking up a storm on the Asian Food Channel, will lead the
campaign by Mission Foods Malaysia sharing recipes and ideas through social media, PSAs
and even a recipe booklet which will be available in stores with purchase of Mission
products. Sarah used Mission Foods’ wraps, naan and pita as the perfect canvas to create entirely different and diverse new meals from leftovers of everyday Malaysian meals such as Curries, Satay and Chicken Rice.
“Ending hunger should begin with each of us. Through this campaign we wanted to show
how simple it is to reuse everyday leftovers using our products. Reusing leftovers is the
easiest thing to do to jump in on this cause and in the long run save each household a lot of money,” said Randall Tan, Brand Manager for Mission Foods South Asia.
At the launch of the campaign, Sarah showed how a simple curry can be made into a tasty
Chicken Curry Foldover with Herbed Summer Veggies. To make this Sarah simply used
leftover curried chicken and potatoes, sautéed with summer vegetables such as zucchini
and corn kernels and fresh herbs for that extra zing. This was used as the filling for a
foldover which was topped with oozy mozzarella cheese.
To reuse leftover satay, Sarah first created a brilliant peanut hummus by blending the peanut sauce with canned chickpeas, taking it a notch up with added flavours. The hummus was used to line the pita pocket before the satay pieces were added in and made complete with a topping of cucumber herb salad, garnished with pickled onion.
Through these inventive recipes Sarah wants to encourage more people to come on board
to become heroes of #ZeroWaste. “Being creative and open-minded with leftover food may
just lead you to make an amazing new dish,” encouraged Sarah as she wrapped up the
session with a Szechuan-Spiced Chicken Rice with Spicy Ginger and Spring Onion Sauce,
from humble chicken rice leftovers.
Try out the 12 exciting recipes using your leftovers that Sarah has created in the limited edition booklet that will be available at all participating stores, given away complimentary to shoppers for every two Mission products purchased, starting from November 2018.