When most people think of buffets, they think of indulgence, not innovation. But for treatsure Co-Founder and CEO Preston Wong, surplus food became a business opportunity. After gaining traction in Singapore with its “buffet-in-a-box” concept, treatsure is now partnering with top hotels like The Westin and Grand Millennium to reduce food waste in Malaysia’s hospitality sector. In this episode, Preston shares how treatsure balances sustainability with profitability, and what it takes to scale a purpose-driven business across borders.

Produced by: Richard Bradbury

Presented by: Richard Bradbury

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Categories:  entrepreneurs,  food,  SME

Tags:  sustainable hospitality,  sustainable F&B innovation,  food waste reduction,  surplus food,  circular economy,