1 in 5 people in Hong Kong live in poverty and are in need of nutritious food, while 3,200 tonnes of food waste is sent to landfill daily. The hospitality industry contributes to almost 50% of this waste. Hong Kong’s hospitality industry produces an average of 778 tonnes of food waste daily. How can we reduce this figure?
Work with us to rethink how to manage, reuse and audit food waste from the hospitality industry in Hong Kong, as we spark new possibilities and solutions combining the power of science, industry expertise and student innovation.
With the support of the Hong Kong Chef Association, HKU Science department and key F&B leaders we will undertake ten Food Waste Audits and assess the viability of upscaling students' innovations to create new and exciting solutions.