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Perfect sample

  1. 1. Au Ho Tin (52636429)Lam Kwok Tung (52610985)Wom Kin Chung (52645266)
  2. 2. Content• Introduction• Situation in Hong Kong• Factors Leading to HK’s Phenomenon• Current Solutions • Government • Catering trade • Schools• Drawbacks of Current Solutions • Government • Catering trade • Schools• Suggestions• Conclusion
  3. 3. Air pollution: Leftover • Biodegradable Decomposition • Microorganism Methane • Greenhouse gas
  4. 4. Leftover contains 80% water Nutrition of» Water pollution: leftovers dissolve into water Waste water flow into rivers / sea through the soil
  5. 5. 2011Hong Kong people produce: 3000 tonnes of leftovers everyday 35kg every second 72 McDonald’s Big Mac Meal
  6. 6. Fraction of Food Waste Produced by Mass everyday in HK 1/3 2/3 commerce householdsFood waste from the commercial sector increased 2.5 times in the past ten years
  7. 7. 1. Households Sources of Take-away foodFood Waste (box meals) 2. Commercial Restaurants and hotels
  8. 8. EconomicallyHong Kong Government spend:
  9. 9. 1 • Marketing strategy2 • Chinese culture3 • Customers’ mentality4 • Lunch box system
  10. 10. Promotion of ‘all u can eat’ scheme To create an illusion (infinite food) to appease customers’ DESIRE Prepare food >> customers’ need However, a lot of food will be thrown away! Attract customers
  11. 11.  Leftovers Wealth and Social status Order/cook a lot of food in a meal
  12. 12. I should eat asmuch as possible in a buffet…
  13. 13. 1. Fixed amount of box meals from providers  Students often finish all the food2. Lunch box providers concern less about students’ appetites  many lunch boxes are not finished and create a lot of leftovers
  14. 14. » Municipal Solid Waste Management 2005-2014  Organic Waste Treatment Facilities Scheme 1. Pilot Composting Plant 2. Food Waste Recycling Partnership Scheme» Reduce the amount of leftover» Recycle the leftover effectively» Promotion
  15. 15. Kowloon Bay Pilot Composting Plant Process of composting• Kowloon Bay Pilot Composting Plant» To collect means of leftover, application technology and waste recycling» 5 parts to deal with the leftover 1. Enclosed pretreatment area 2. Composting drum units 3. Curing pads 4. Product screens 5. Bio-filters • Managing 400 tones of leftover • Produce 80 tones of compost
  16. 16. • Invite around 12 public and private co-operate participantsFor example: Food and Environmental Hygiene Department Hong Kong Food Council• Practice the source separation of leftovers and send to the Plant• Hosting discussion• Formulate guideline of food waste management
  17. 17. » Co-operation with the Organic Waste Treatment Facilities Scheme» Efficiently collect food waste
  18. 18. Sectors Type of WasteFood Production Factory Bean curd wasteLunch box caterers Post-consumption foodHotel Food processing and post-consumption foodShopping Mall Food processing and post-consumption foodSupermarket Food processingChinese Restaurant Food processing and post-consumption foodWestern Restaurant Food processing and post-consumption foodBakery Food processingIn-flight catering service Food processingWet Market Vegetables, fruit and meatFood Production Centre Food processingFast Food Restaurant Coffee and tea residueCharity Organization Food processing(http://www.epd.gov.hk)The sources of experimental leftovers
  19. 19. » Establish waste disposal machine» Flexible amount of meal» Provide special meal for reducing food waste» Send surplus food to charities and food bank Especially buffet and flight meal
  20. 20. » Develop green eating habit Eat all food Decide how much you can eat» Apply the style of buffet to distribute lunch» Co-operation with food waste industries
  21. 21. » Promote reduction of food waste City University Training and experiment of composting leftover
  22. 22. » Old technology» Slowly establish facilities Another food waste treatment will work in 2015» Not enough transport subsidy for catering trade
  23. 23. » Not cover all branches McDonald’s, only Amoy Plaza and Maritime Square
  24. 24. » Only around 40 schools applied the buffet style for lunch
  25. 25. » Government: Legislation - fine The supervisory committee New technology - treatment
  26. 26. » Catering trade: Marketing strategy of buffet Leftover Recycling Reduce the source
  27. 27. » School:
  28. 28. » Public: Reduce source Respond the scheme of housing leftover All you can eat, not all you can waste
  29. 29. New technology -ITAD Innovative Thermophilic Aerobic DigestionFunction:Organic wastes High effective fertilizer; Enzymes; Other biological products (http://www.itadbiotech.com)
  30. 30. Environme ntally FriendlyEconomically Viable Valuable End- Products
  31. 31. Government SolvePublic problem School of leftover Catering trade

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