A pie chart of a food bowl on Project Hum’s upcoming winter menu—set to launch next week—offers telling insights into the restaurant’s approach to food waste. This season leans heavier on carbs and protein—meats and millets—whereas summer favoured lighter, plant-based fibre. The fast-casual, farm-to-table restaurant doesn’t just rotate its ingredients with the seasons, it also adjusts portion sizes to match appetites that wax and wane with the weather. “As we tracked plate returns, we realised that people consumed larger portions in winter than in summer,” says Jatin Talreja, one of the restaurant’s three founders. By mapping consumption patterns, Project Hum has been able to fine-tune its menus and plating, cutting down on plate waste, which by some estimates accounts for nearl

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