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Food Waste to Good Taste

Food Waste to Good Taste


The “Food Waste to Good Taste” is an impact project initiated by the School of Biological Science, The University of Hong Kong. It is a 6 months project to rethink how to manage, reuse and audit food waste from the hospitality industry in Hong Kong. This project is funded by HKU Knowledge Exchange and supported by GREEN Hospitality and Hong Kong Chefs Association. We are bringing on more sponsors & partners onboard.

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Organizer and Partners


Supported By

nature conservancy_food waste
Rooftop Republic Food Waste Hong Kong
Food Waste_Marriott Bonvoy Hong Kong
Food Waste_Rosewood Hong Kong
Food Waste_Mandarin Oriental Hong Kong
PizzaExpress Hong Kong_Food Waste
locofama logo hong kong food waste
Cafe8 Food Waste Hong Kong
Hyatt Regency Food Waste Hong Kong
treehouse logo hong kong food waste
Hong Kong & Greater Bay Area Sustainable Hospitality Roadmap
Waste Reduction Program for F&Bs

Hong Kong & Greater Bay Area Sustainable Hospitality Roadmap

GREEN Hospitality has recently launched a collaborative initiative to integrate and accelerate sustainability as a core value across the hospitality ecosystem in Hong Kong, Macao, and the Greater Bay Area. This initiative aims to foster innovation and use sustainability as the main driver of business competitiveness for the region. Key players in the hospitality industry, such as Rosewood Hotel Group, The Hongkong and Shanghai Hotels, Langham Hospitality Group, Dorsett Hospitality International, and InvestHK, along with several subject matter experts, have congregated to accelerate this agenda across the sector.

The project will run throughout 2023 and culminate with a regional conference. It aims to align with the 'Pathway to Net Positive Hospitality' framework recently launched by the Sustainable Hospitality Alliance, while also integrating the specific local needs, challenges, and opportunities faced by the sector. The focus areas will be Energy & Infrastructure, Waste Management & Circularity, and Sourcing & Biodiversity.

At the conference, common targets will be formalized, and comprehensive guidelines will be launched that can be followed by any hospitality group, regardless of size. If you want to learn more about how to get involved, please contact us at

Advisory Group & Participants

rosewood hotels hong kong sustainability
hyatt regency hong kong sustainability
hongkong and shanghai hotels.png
dorsett hospitality sustainability
langham hotels sustainability

Supporting Organisation

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Strategic Partner

Sustainable Hospitality Alliance logo.png

Subject Matter Experts

Lever Foundation logo.png
PIE Strategy logo.png
Eat Without Waste.png
HKRITA Logo 2012 - simple.png

Waste Reduction Program for F&Bs

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Our current project named - "Zero-waste to Landfill for the F&B Industry: Creating Circular Systems Through Education, Practice & Partnerships" is funded by Environment and Conservation Fund*. The project entails familiarising 20 F&B outlets in Hong Kong’s SOHO area with the upcoming municipal solid waste (MSW) charge through training and waste monitoring. 


Guided by the Environmental Protection Department, the participating F&B outlets will get trained on waste segregation practices so as to divert the amount of waste going to landfills and promote the culture of ‘use less, waste less & recycle’. The engagement with F&B outlets under this programme will be from June to November 2022. 

Disclaimer: Any opinions, findings, conclusions or recommendations expressed in this material/event do not necessarily reflect the views of the Government of the Hong Kong Special Administrative Region and the Environment and Conservation Fund.

F&B Participants