1. The document discusses the issue of food waste in Hong Kong, factors contributing to it like marketing strategies and culture, and current solutions from the government, catering trade, and schools. 2. Current solutions have drawbacks like outdated technologies, slow establishment of facilities, and lack of infrastructure for separating leftovers from restaurants. 3. Suggestions are provided to improve solutions through legislation, education, technology development, and cooperation across government, businesses, schools and the public.

1. Au Ho Tin (Kelvin) (52636429)
Lam Kwok Tung (Kenny) (52610985)
Wom Kin Chung (Matthew) (52645266)

2. Content
• 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

6. 1. Households
Sources of Take-away food
Food Waste (box meals)
2. Commercial
Restaurants
and hotels

7. 2010
Hong Kong people produced:
3237 tonnes of leftovers every day
37.5kg every second
75 McDonald’s Big Mac Meal

8. Fraction of Food Waste Produced by Mass every
day in HK in 2010
26%
(840 tonnes)
74% commerce
(2397 tonnes) households
Food waste from the commercial sector increased 2.5 times in the past ten years

9. Economically
Hong Kong Government spend:

10. 86% of all food waste in Hong Kong go
to landfills.
For every 7 seconds,
1 children starve to death
in Africa.
Source: http://knowyourmeme.com/memes/

11. Food waste produced by
Hong Kong every day…
Source: http://hotbincomposting.wordpress.com/
Can save
millions of
African
children’s
life.
Source: http://www.survivalistboards.com/

13. Leftovers
(Biodegradable)
Decomposition By Microorganism
Methane
(A major greenhouse gas)

14. Leftovers contain 80% of water
Nutrients in
food
dissolve in
Water Eutrophication and algal bloom
(polluting fresh water sources)
penetrate and reach
Rivers

16. 1 • Marketing strategy
2 • Chinese culture
3 • Customers’ mentality
• Lunch box system in
4 schools

17. Attract customers
Promotion of ‘all u can eat’ scheme
To create an illusion (infinite food)
to appease customers’ DESIRE However, a lot of
food will be
thrown away!
Prepare food >> customers’ need

18.  Leftovers
 Wealth and Social status
 Order/cook a lot of food in a meal
Source: http://greatfoodplaces.com/

19. I should eat as
much as possible
in a buffet…
Demand increases Supply increases
Source: http://knowyourmeme.com/memes/

20. 1. Fixed amount of box meals from providers
 Students often finish all the food
2. Lunch box providers concern less about
students’ appetites
 many lunch boxes are not finished and
create a lot of leftovers

22. » 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 leftovers
» Recycle the leftovers effectively
» Promotion
Source: http://www.gov.hk/

23. e.g. Kowloon Bay Pilot Composting Plant
Process of composting
1. Collection 2. Application 3. Waste
of leftovers of technology recycling
Source: http://www.epd.gov.hk/

24. For every YEAR 400 tones of leftovers
Kowloon Bay Pilot Composting Plant
5 parts to deal with the leftovers
1. Enclosed pretreatment area
2. Composting drum units
3. Curing pads
4. Product screens
5. Bio-filters
80 tones of compost

25. 9 public and private organizations for the Working Group
1. Practicing the source separation of leftovers and sending them to plants
2. Hosting discussions
3. Setting guidelines for food waste management
e.g.
1. Food and Environmental Hygiene Department
2. Hong Kong Food Council

26. » Co-operation with the Organic Waste Treatment
Facilities Scheme
» Efficiently collect leftovers in restaurants and
hotels
Source: http://www.sheratonwine-dine.com.hk/ Source: http://www.taoheung.com.hk/

27. Sectors Type of Waste
Food Production Factory Bean curd waste
Lunch box caterers Post-consumption food
Hotel Food processing and post-consumption food
Shopping Mall Food processing and post-consumption food
Supermarket Food processing
Chinese Restaurant Food processing and post-consumption food
Western Restaurant Food processing and post-consumption food
Bakery Food processing
In-flight catering service Food processing
Wet Market Vegetables, fruit and meat
Food Production Centre Food processing
Fast Food Restaurant Coffee and tea residue
Charity Organization Food processing
Source: http://www.epd.gov.hk/
The sources of experimental leftovers

28. 1 Use of kitchen waste machines
2 Providing flexible amount of meals
3 Providing special meals to reduce leftovers
Sending surplus food to charities and food banks
4 especially those from buffet and flight meals

29. 1. Develop green eating habit
 Eat all food
 Decide how much you can eat
2. Apply the style of buffet to distribute lunch
3. Co-operation with leftovers industries in
purchasing company
Source: http://www.mingpaonews.com/

30. » Promote and educate students to minimize the
amount of leftovers
 E.g. City University:
Training and practicing of leftovers compost
Source: http://www.cityu.edu.hk/

32. 1. Not up-to-date technology
2. Slow establishment of facilities
 A new facility will start operating in 2015
3. Not enough subsidy for catering trade
4. Not dealing with the sources of leftovers
5. Depending too much on landfilling
 In German, nearly no landfill sites

33. 1. Do not cover all branches of catering trade
 E.g. McDonald’s, only Amoy Plaza and Maritime Square
2. No infrastructure for separating leftovers from
restaurants
3. Environmental
needs
Economic
benefits

34. » Only around 80 schools applied the on-site meal
portioning method for lunch in HK
 Information form Environment and Conservation Fund
» Do not talk about the wrong concept of the
Chinese tradition dealing of food
» Low awareness of recycling

35. 1. Government
2. Catering Trade
3. Schools
4. The public
5. Development of new technology

36. 1. Government:
Provide greater appropriation
(for supporting leftover recycling in…)
Improve efficiency of the food recycling system
(set up kitchen waste machines; install canteen
facilities; send leftover car)
Legislation  Landfill disposal ban
(successful in German and Denmark)

37. 2. Catering trade:
Cancel the marketing
strategy of buffet
Leftover Recycling
scheme
Reducing sources of
leftovers

38. 3. School:
Educate students
By
Practicing proper lunch system
As a result…
Students affecting other people

39. 4. Public:
Reducing sources of leftovers
Responding to the scheme of housing leftovers
‘All you can eat, not all you can waste’
Source: http://www.denvergov.com/

40. 5. Development of new technology
Develop New technology -
E.G. ITAD
Innovative Thermophilic
Aerobic Digestion
Function:
Organic wastes
Highly effective fertilizer;
Enzymes;
Other biological products
Source: http://www.itadbiotech.com /

42. 1. Environmentally-friendly
2. Economically Viable
3. Valuable End-Products

43. Government
Public School
Solve
problem
of
leftover
Catering
Technology
trade

45. • Situation of food waste problem in Hong Kong
Kelvin • 4 Factors leading to this situation
• Current solutions by the Government,
Kenny catering trade and schools
• Drawbacks
Matthew • Suggestions
1. Government
2. Catering Trade
3. Schools
4. The public
5. Development of new
technology

47. Source: http://learninginhand.com/