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OUR FOOD WASTE JOURNEY
The University of Hong Kong School of Biological Sciences partners with GREEN Hospitality and CHOMP to launch the third iteration of Food Waste to Good Taste. Funded by Knowledge Exchange, the initiative aims to reduce food waste by showcasing the potential of often overlooked food scraps that still hold nutritional value, culminating in an Asian-inspired cookbook.
Launched in 2022, Food Waste to Good Taste began with educational and student innovation seminars to raise awareness about Hong Kong’s food waste problem. The project then evolved to include hands-on workshops for F&B practitioners, providing them with practical skills and knowledge to minimise waste in their operations. This year's cookbook marks a milestone.
A look at the problem in numbers:
Globally, over a third of all food produced ends up in the trash.
Here in Hong Kong, a staggering
3,437 tonnes
of food waste goes to landfills every day,
this makes up about
30%
of our total waste
The hospitality industry plays a big role in this, contributing over
778 tonnes
BEYOND THE BIN
Food waste audits by GREEN Hospitality and food scrap analysis by HKU revealed nine common kitchen scraps that can actually boost the nutritional value of your meals: cucumber peels, leek tops, leftover pasta and rice, lemon peels, onion skins, overripe cherry tomatoes, potato peels, and tea leaves. These items, often discarded in Hong Kong restaurants and homes, hold hidden potential.
WHAT THIS MEANS FOR YOUR BUSINESS + OPERATIONS
While the Municipal Solid Waste (MSW) scheme is currently on hold, forward-thinking businesses in Hong Kong's hospitality sector have a unique opportunity to gain a competitive edge by addressing food waste now.
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Taking action now puts you ahead of the curve! Waiting for mandated implementation is a reactive approach, missing valuable opportunities and risking potential disruption.
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Boost your bottom line! Reducing food waste directly lowers operating costs and strengthens your financial performance.
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Enhance your brand! Demonstrating a commitment to sustainability elevates your brand image, attracting environmentally conscious customers and talented employees.
OUR COOKBOOK
Unlock the hidden potential of your kitchen scraps and unleash your inner chef with Conscious Cooking - Asian Delights. We transform often-overlooked ingredients into culinary delights, inspiring a culture of conscious cooking. Featuring recipes from nine of Hong Kong's top chefs passionate about reducing food waste, food-saving expert Carla Martinesi of CHOMP, and HKU students. This cookbook will be your guide to delicious and sustainable eating..
Featuring Nine Sustainable Recipes from Nine Renowned Chefs
Heading 1
with upcycled Lemon Peel
Chef Barry Quek
with upcycled Pasta
Chef Joey Chan
with upcycled Rice
Chef Samaira
with upcycled Cucumber Peel
Chef Chris Winski
with upcycled Potato Peels
Chef John Nguyen
with upcycled Leek Tops
Chef Tiff Lo
with upcycled Onion Skins
Chef Jen Balisi
with upcycled Tea Leaves
Chef May Chow
with upcycled Tomatoes
Chef Zinc
Nine Sustainable Recipes by CHOMP's Founder
Carla Martinesi is the Founder of CHOMP, Hong Kong's award-winning food-saving app. She's passionate about using technology to reduce food waste and create a more sustainable food system. CHOMP connects consumers with surplus food from restaurants and grocery stores, preventing it from going to waste.
GRAB YOUR COPY OF CONSCIOUS COOKING - ASIAN DELIGHTS
Conscious Cooking - Asian Delights has officially launched! Featuring 20 recipes from nine of Hong Kong's top chefs passionate about reducing food waste, food-saving expert Carla Martinesi of CHOMP, and HKU students. This cookbook will be your guide to delicious and sustainable eating.
PREVIEW
All proceeds support Foodlink Foundation, a Hong Kong charity fighting hunger and reducing food waste by connecting surplus food with those in need. Stay tuned for launch details and how to purchase your copy.
About Foodlink
Founded in 2001 and registered in 2010, Foodlink Foundation is a registered Hong Kong charity dedicated to fighting hunger, building self-sufficiency, and fostering nutritional wellness among those in need, while simultaneously reducing food wastage in hotels and F&B outlets in Hong Kong.
The vision at Foodlink Foundation is to ensure that every needy person has access to a hot, healthy meal. We collect safe-to-eat surplus food from F&B outlets all over the city and deliver to those in need. The role of Foodlink is to connect the supply to the demand as effectively as possible. The benefits are twofold - while reducing hunger we also reduce the pressure on our city's landfills.
Foodlink provides food to local charities that serve people in our community who are vulnerable to hunger. These include children, the elderly, low-income families, ethnic minorities, and the homeless, among others.
