They say that too many cooks spoil the broth. But this time, in combating a global food waste crisis – the more is the merrier. As many as 40 chefs, kitchen and restaurant staff came together at Bangkok’s Marriott Hotel for a first-ever gathering to reduce food waste. That hotel-targeted push in 2019 led by environmental consultancy group LightBlue, involved using a multi-part framework to reduce food waste. It includes designing better menus, repurposing unused food, and giving away leftovers.