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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Waste Reduction Program for F&Bs
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.
Green Recovery for the Tourism & Hospitality Industries in Hong Kong Through Technology & Innovation
The Hong Kong government has announced plans of reaching “zero landfill” by 2035 in its newest Waste Blueprint and the 2021 Policy Address, as well as an ambitious goal of going carbon-neutral by 2050. At the same time, to recover from the impact of the pandemic, Hong Kong's hospitality industry has an integral role to play.
Under our new project, "A Green Recovery for the Tourism and Hospitality Industries in Hong Kong Through Technology & Innovation" we will have a slew of stakeholder engagements including industry roundtables, large format events as well as research and development of practical tools that will fast-track sustainability in Hong Kong and Asia.
Acknowledgment & Disclaimer:
Some of these events are funded by the Innovation & Technology Commission of the HKSAR.
Any opinions, findings, conclusions, or recommendations expressed in this material/event (or by members of the project team) do not reflect the views of the Government of the Hong Kong Special Administrative Region, the Innovation and Technology Commission, or the Vetting Committee of the General Support Programme of the Innovation and Technology Fund.
在本刊物/活動內 (或由項目小組成員) 表達的任何意見、研究成果、結論或建議,並不代表香港特別行政區政府、創新科技署或創新及科技基金一般支援計劃評審委員會的觀點。
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