F&B professionals, entrepreneurs, HKU student innovators, and academia convened at the Turning Food Waste into Business Opportunity - Breakfast Seminar & Business Networking event on 16 June to discuss the opportunities and challenges in building the sustainable hospitality pathway for Hong Kong and the Greater Bay Area (GBA).
The event was held to culminate the Food Waste to Good Taste project, launched by the School of Biological Science at The University of Hong Kong in January this year to rethink solutions to manage, reuse, and audit food waste from the hospitality industry in Hong Kong. As supporting partners of the project, GREEN Hospitality and The Hong Kong Chef Association collaborated with the HKU School of Biological Science to test food waste audit methodology and provide insights, engage chefs and kitchen staff to uncover opportunities for food waste reduction at source, and share good practices and trends to share with the industry.
During the six-month period, with funding support from the HKU Knowledge Exchange, the project team completed 10 Food Waste Audits for 13 hotel and restaurant partners, three Food Waste Workshops to share best practices and solutions in food waste reduction, and one Innovation Programme where 22 HKU students formed eight teams to upcycle food waste into new and commercially viable products under the guidance of nine mentors.
Said Amanda Sundoro, one of the participating HKU students: “The site visit to The Ritz-Carlton was an amazing opportunity to consolidate my in-class learnings with tangible lessons on how the F&B industry operates. Meeting the chefs was an absolute privilege, and from them we were able to learn more about how the industries are preventing and managing food waste both traditionally and in novel ways such as the use of AI. It was also interesting to learn first hand the struggles and innovations the professionals have and will implement in a bid to reduce food waste in Hong Kong.”
Stay tuned to our upcoming blog posts to learn more about what our hospitality and F&B partners gained from the Food Waste to Good Waste project!
*The Food Waste to Good Taste project and culminating event would not have been possible without the support of our partners:
HKU School of Biological Science
The Hong Kong Chef Association
Invest Hong Kong
Veolia Hong Kong
Not Only Powder
Ways Out Hong Kong
The Hong Kong Science and Technology Parks (HKSTP)
The Nature Conservancy
Rosewood Hong Kong
The Mandarin Oriental Hong Kong
Hyatt Regency Hong Kong
W Hong Kong
Sha Tin 18