Preston Wong: "The goal should always be to make the message of sustainability and reducing food wastage as mainstream as possible. What point is there if it is just within that echo chamber of eco-conscious people? For us, we can break that barrier because price is not a big issue unlike other sustainable merchandise that may face challenges of accessibility due to price point issues. I would think that surplus food is a good bridge and show people that things can be affordable, and yet can be good stuff if you look beyond the exterior and short-dated condition of the item."

Preston Wong, CEO and lead innovator at Treatsure, shares about how his business tackles the problem of food waste, plus: *Reducing wastage from buffet lines* *The difficulties that buffet restaurants and hotels face in estimating the amount of food to prepare* *Grocery wastage* *Collaborations between partners and artisans to convert waste to new products* *Building a community* *The importance of education* *What keeps him going* *Using technology to reducing waste* *Why develop an app*

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