Under the theme “Sustainable Plant-based Eating: Minimizing Food Waste and Creating Eco-conscious Cooking,” the Innovative Design Cooking Club of Mahidol University International College (MUIC) hosted an innovative cooking workshop dubbed “Trash2Treasure” at Tonklar Facai Restaurant, MUIC Salaya campus, on May 15, 2024.

There were 15 MUIC students who joined the workshop where they had the chance to hone their inventive and creative cooking skills. The club said it is proud to work with Tonklar Facai, a restaurant that supports the idea of “From Farm to Fork,” which seeks to subsidize products directly from farmers, by focusing on all essential nutrients, including vitamins, minerals, and phytochemicals.

In addition to increasing the MUIC students’ awareness of the advantages of food waste management and the adaptability of food waste and functional ingredients to daily life, this activity gave them the chance to increase their knowledge and improve their creativity, innovative thinking and cognitive skills.