We're Hosting Free Workshops On Food Waste For Restaurants In Hong Kong

Food waste in Hong Kong

Around the world, more than one-third of all food produced goes to waste, 26% of which comes from foodservice businesses. When food is wasted, so are all the energy and resources that went into producing, processing, packaging and transporting that food. More urgently, food waste is responsible for around 8% of total global greenhouse gas emissions – so tackling this issue is one of the most impactful ways we can fight the climate crisis.

In Hong Kong alone, an incredible 3,255 tonnes of food waste is sent to landfill every day, accounting for 30-35% of the region’s municipal solid waste. An average of 778 tonnes of this waste comes from the hospitality industry.

To combat this, the Hong Kong Government has introduced the Waste Blueprint for Hong Kong 2035, aiming to reduce the volumes going to landfill and move towards a more circular economy.

The medium-term goal is to gradually reduce the per capita Municipal Solid Waste (MSW) disposal rate by 40-45% and raise the recovery rate to approximately 55% by implementing Municipal Solid Waste Charging, in effect from 1^st August 2024.

How Hong Kong businesses can benefit from reducing food waste

The Hong Kong F&B community has an opportunity to be a part of the solution and create real, lasting change. By implementing changes in their strategies and operations, restaurants and other foodservice businesses can:

• reduce operational costs and enjoy financial savings
• create positive environmental and social impacts
• boost kitchen creativity
• enhance brand reputation
• attract and retain skilled talent, and
• be prepared for the Municipal Solid Waste (MSW) scheme coming into effect on 1^st August.

JOIN THE FREE FOOD WASTE WORKSHOP

Food Waste to Good Taste

The Food Waste to Good Taste campaign is launching for its second year, aiming to raise awareness and promote creative approaches to managing and repurposing nutritious food waste from Hong Kong’s hospitality industry.

Through training and knowledge sharing, the campaign will encourage Hong Kong’s restaurants and other F&B businesses to become more conscious around the issue of food waste, adopt better management practices and boost creativity in repurposing food scraps into new recipes.

This six-month impact project is initiated by the School of Biological Science at The University of Hong Kong and is funded by HKU Knowledge Exchange. We’re very proud to be supporters of the project along with our friends at GREEN Hospitality and CHOMP.

Food waste training workshops

As supporters of Food Waste to Good Taste, The Sustainable Restaurant Association and GREEN Hospitality are teaming up to host free food waste training workshop for members of HK's food and beverage industry.

If you have a hospitality business in Hong Kong and you’re eager to gain valuable knowledge and practical strategies to reduce food waste in your daily operations, then these workshops are for you!

The Food Waste To Good Taste training workshops are free of charge to members of the F&B community. Anyone from the sector is welcome, including decision-makers, floor staff, bar teams, chefs and back-of-house staff.

There are four dates available. Advance registration is required.

• 8th April 2024 (in English)
• 22^nd April 2024 (in English)
• 6^th May (in Cantonese)
• 20th May (bilingual)

Each workshop will last approximately six hours, including theory, group discussion, and collaborative activities. A certificate from GREEN Hospitality will be issued to participants who complete the full course and hours.

Find more details here and register below.

Sign me up!