The most sustainable mooncake is the one you actually eat

In our quest to go green, let’s remember the Mid-Autumn Festival is a celebration of people, not packaging.

- Debbie Yong

Instead of distributing 10 boxes of fancy mooncakes to colleagues or clients, why not gather people for a moon-viewing evening or lantern-making workshop, suggests the writer. Somewhere along the way, the humble pastry became weaponised in a corporate arms race of ever more elaborate packaging.

(ST FILE PHOTO)

I’ve recently noticed a curious new flavour creeping into the upcoming Mid-Autumn Festival: guilt.

This year’s mooncake collections are arriving with a stronger sustainability tag — allowing us to feel better about ourselves as we enjoy these traditional delicacies.

Sustainable artisan bakery Resavour teamed up with creative food design studio Notofu on mooncakes made from upcycled spent barley grains, while Awfully Chocolate makes theirs from 100 per cent whole bean chocolate to minimise waste.

The same can be said about the packaging: JW Marriott Hotel Singapore South Beach packs their mooncakes in stylish pouches, while Shangri-La Singapore’s boxes can double as storage boxes and wine carriers.

All in the hope we'll actually use them, long after the last crumb.

Mooncakes are said to have been gifted by Chinese emperors in the 7th century as a mark of celebration, and later used to conceal secret messages that sparked a 14th century rebellion. They have long symbolised belonging and communion.

But over the years, that spirit of solidarity has been repackaged into a corporate gifting frenzy, with businesses vying to impress clients through ever more elaborate boxes and novelty flavours.

Today, in the midst of growing concerns over food waste and sustainability, both consumers and producers are rethinking the ritual for fear of appearing tone-deaf in an era of climate anxiety and corporate responsibility.