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The humble three

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Kenny Lam

1. The document discusses the issue of food waste in Hong Kong, factors contributing to it like marketing strategies and culture, and current solutions from the government, catering trade, and schools. 2. Current solutions have drawbacks like outdated technologies, slow establishment of facilities, and lack of infrastructure for separating leftovers from restaurants. 3. Suggestions are provided to improve solutions through legislation, education, technology development, and cooperation across government, businesses, schools and the public.

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Au Ho Tin (Kelvin) (52636429) Lam Kwok Tung (Kenny) (52610985) Wom Kin Chung (Matthew) (52645266)
Content ? Situation in Hong Kong ? Factors Leading to HK¡¯s Phenomenon ? Current Solutions ? Government ? Catering trade ? Schools ? Drawbacks of Current Solutions ? Government ? Catering trade ? Schools ? Suggestions ? Conclusion
The humble three
The humble three
The humble three
1. Households Sources of Take-away food Food Waste (box meals) 2. Commercial Restaurants and hotels
2010 Hong Kong people produced: 3237 tonnes of leftovers every day 37.5kg every second 75 McDonald¡¯s Big Mac Meal
Fraction of Food Waste Produced by Mass every day in HK in 2010 26% (840 tonnes) 74% commerce (2397 tonnes) households Food waste from the commercial sector increased 2.5 times in the past ten years
Economically Hong Kong Government spend:
86% of all food waste in Hong Kong go to landfills. For every 7 seconds, 1 children starve to death in Africa. Source: http://knowyourmeme.com/memes/
Food waste produced by Hong Kong every day¡­ Source: http://hotbincomposting.wordpress.com/ Can save millions of African children¡¯s life. Source: http://www.survivalistboards.com/
The humble three
Leftovers (Biodegradable) Decomposition By Microorganism Methane (A major greenhouse gas)
Leftovers contain 80% of water Nutrients in food dissolve in Water Eutrophication and algal bloom (polluting fresh water sources) penetrate and reach Rivers
The humble three
1 ? Marketing strategy 2 ? Chinese culture 3 ? Customers¡¯ mentality ? Lunch box system in 4 schools
Attract customers Promotion of ¡®all u can eat¡¯ scheme To create an illusion (infinite food) to appease customers¡¯ DESIRE However, a lot of food will be thrown away! Prepare food >> customers¡¯ need
? Leftovers ? Wealth and Social status ? Order/cook a lot of food in a meal Source: http://greatfoodplaces.com/
I should eat as much as possible in a buffet¡­ Demand increases Supply increases Source: http://knowyourmeme.com/memes/
1. Fixed amount of box meals from providers ? Students often finish all the food 2. Lunch box providers concern less about students¡¯ appetites ? many lunch boxes are not finished and create a lot of leftovers
The humble three
? Municipal Solid Waste Management 2005-2014 ? Organic Waste Treatment Facilities Scheme 1. Pilot Composting Plant 2. Food Waste Recycling Partnership Scheme ? Reduce the amount of leftovers ? Recycle the leftovers effectively ? Promotion Source: http://www.gov.hk/
e.g. Kowloon Bay Pilot Composting Plant Process of composting 1. Collection 2. Application 3. Waste of leftovers of technology recycling Source: http://www.epd.gov.hk/
For every YEAR 400 tones of leftovers Kowloon Bay Pilot Composting Plant 5 parts to deal with the leftovers 1. Enclosed pretreatment area 2. Composting drum units 3. Curing pads 4. Product screens 5. Bio-filters 80 tones of compost
9 public and private organizations for the Working Group 1. Practicing the source separation of leftovers and sending them to plants 2. Hosting discussions 3. Setting guidelines for food waste management e.g. 1. Food and Environmental Hygiene Department 2. Hong Kong Food Council
? Co-operation with the Organic Waste Treatment Facilities Scheme ? Efficiently collect leftovers in restaurants and hotels Source: http://www.sheratonwine-dine.com.hk/ Source: http://www.taoheung.com.hk/
Sectors Type of Waste Food Production Factory Bean curd waste Lunch box caterers Post-consumption food Hotel Food processing and post-consumption food Shopping Mall Food processing and post-consumption food Supermarket Food processing Chinese Restaurant Food processing and post-consumption food Western Restaurant Food processing and post-consumption food Bakery Food processing In-flight catering service Food processing Wet Market Vegetables, fruit and meat Food Production Centre Food processing Fast Food Restaurant Coffee and tea residue Charity Organization Food processing Source: http://www.epd.gov.hk/ The sources of experimental leftovers
1 Use of kitchen waste machines 2 Providing flexible amount of meals 3 Providing special meals to reduce leftovers Sending surplus food to charities and food banks 4 ?especially those from buffet and flight meals
1. Develop green eating habit ? Eat all food ? Decide how much you can eat 2. Apply the style of buffet to distribute lunch 3. Co-operation with leftovers industries in purchasing company Source: http://www.mingpaonews.com/
? Promote and educate students to minimize the amount of leftovers ? E.g. City University: Training and practicing of leftovers compost Source: http://www.cityu.edu.hk/
The humble three
1. Not up-to-date technology 2. Slow establishment of facilities ? A new facility will start operating in 2015 3. Not enough subsidy for catering trade 4. Not dealing with the sources of leftovers 5. Depending too much on landfilling ? In German, nearly no landfill sites
1. Do not cover all branches of catering trade ? E.g. McDonald¡¯s, only Amoy Plaza and Maritime Square 2. No infrastructure for separating leftovers from restaurants 3. Environmental needs Economic benefits
? Only around 80 schools applied the on-site meal portioning method for lunch in HK ? Information form Environment and Conservation Fund ? Do not talk about the wrong concept of the Chinese tradition dealing of food ? Low awareness of recycling
1. Government 2. Catering Trade 3. Schools 4. The public 5. Development of new technology
1. Government: Provide greater appropriation (for supporting leftover recycling in¡­) Improve efficiency of the food recycling system (set up kitchen waste machines; install canteen facilities; send leftover car) Legislation ? Landfill disposal ban (successful in German and Denmark)
2. Catering trade: Cancel the marketing strategy of buffet Leftover Recycling scheme Reducing sources of leftovers
3. School: Educate students By Practicing proper lunch system As a result¡­ Students affecting other people
4. Public: Reducing sources of leftovers Responding to the scheme of housing leftovers ¡®All you can eat, not all you can waste¡¯ Source: http://www.denvergov.com/
5. Development of new technology Develop New technology - E.G. ITAD Innovative Thermophilic Aerobic Digestion Function: Organic wastes Highly effective fertilizer; Enzymes; Other biological products Source: http://www.itadbiotech.com /
The humble three
1. Environmentally-friendly 2. Economically Viable 3. Valuable End-Products
Government Public School Solve problem of leftover Catering Technology trade
The humble three
? Situation of food waste problem in Hong Kong Kelvin ? 4 Factors leading to this situation ? Current solutions by the Government, Kenny catering trade and schools ? Drawbacks Matthew ? Suggestions 1. Government 2. Catering Trade 3. Schools 4. The public 5. Development of new technology
The humble three
Source: http://learninginhand.com/

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The humble three

  • 1. Au Ho Tin (Kelvin) (52636429) Lam Kwok Tung (Kenny) (52610985) Wom Kin Chung (Matthew) (52645266)
  • 2. Content ? Situation in Hong Kong ? Factors Leading to HK¡¯s Phenomenon ? Current Solutions ? Government ? Catering trade ? Schools ? Drawbacks of Current Solutions ? Government ? Catering trade ? Schools ? Suggestions ? Conclusion
  • 6. 1. Households Sources of Take-away food Food Waste (box meals) 2. Commercial Restaurants and hotels
  • 7. 2010 Hong Kong people produced: 3237 tonnes of leftovers every day 37.5kg every second 75 McDonald¡¯s Big Mac Meal
  • 8. Fraction of Food Waste Produced by Mass every day in HK in 2010 26% (840 tonnes) 74% commerce (2397 tonnes) households Food waste from the commercial sector increased 2.5 times in the past ten years
  • 10. 86% of all food waste in Hong Kong go to landfills. For every 7 seconds, 1 children starve to death in Africa. Source: http://knowyourmeme.com/memes/
  • 11. Food waste produced by Hong Kong every day¡­ Source: http://hotbincomposting.wordpress.com/ Can save millions of African children¡¯s life. Source: http://www.survivalistboards.com/
  • 13. Leftovers (Biodegradable) Decomposition By Microorganism Methane (A major greenhouse gas)
  • 14. Leftovers contain 80% of water Nutrients in food dissolve in Water Eutrophication and algal bloom (polluting fresh water sources) penetrate and reach Rivers
  • 16. 1 ? Marketing strategy 2 ? Chinese culture 3 ? Customers¡¯ mentality ? Lunch box system in 4 schools
  • 17. Attract customers Promotion of ¡®all u can eat¡¯ scheme To create an illusion (infinite food) to appease customers¡¯ DESIRE However, a lot of food will be thrown away! Prepare food >> customers¡¯ need
  • 18. ? Leftovers ? Wealth and Social status ? Order/cook a lot of food in a meal Source: http://greatfoodplaces.com/
  • 19. I should eat as much as possible in a buffet¡­ Demand increases Supply increases Source: http://knowyourmeme.com/memes/
  • 20. 1. Fixed amount of box meals from providers ? Students often finish all the food 2. Lunch box providers concern less about students¡¯ appetites ? many lunch boxes are not finished and create a lot of leftovers
  • 22. ? Municipal Solid Waste Management 2005-2014 ? Organic Waste Treatment Facilities Scheme 1. Pilot Composting Plant 2. Food Waste Recycling Partnership Scheme ? Reduce the amount of leftovers ? Recycle the leftovers effectively ? Promotion Source: http://www.gov.hk/
  • 23. e.g. Kowloon Bay Pilot Composting Plant Process of composting 1. Collection 2. Application 3. Waste of leftovers of technology recycling Source: http://www.epd.gov.hk/
  • 24. For every YEAR 400 tones of leftovers Kowloon Bay Pilot Composting Plant 5 parts to deal with the leftovers 1. Enclosed pretreatment area 2. Composting drum units 3. Curing pads 4. Product screens 5. Bio-filters 80 tones of compost
  • 25. 9 public and private organizations for the Working Group 1. Practicing the source separation of leftovers and sending them to plants 2. Hosting discussions 3. Setting guidelines for food waste management e.g. 1. Food and Environmental Hygiene Department 2. Hong Kong Food Council
  • 26. ? Co-operation with the Organic Waste Treatment Facilities Scheme ? Efficiently collect leftovers in restaurants and hotels Source: http://www.sheratonwine-dine.com.hk/ Source: http://www.taoheung.com.hk/
  • 27. Sectors Type of Waste Food Production Factory Bean curd waste Lunch box caterers Post-consumption food Hotel Food processing and post-consumption food Shopping Mall Food processing and post-consumption food Supermarket Food processing Chinese Restaurant Food processing and post-consumption food Western Restaurant Food processing and post-consumption food Bakery Food processing In-flight catering service Food processing Wet Market Vegetables, fruit and meat Food Production Centre Food processing Fast Food Restaurant Coffee and tea residue Charity Organization Food processing Source: http://www.epd.gov.hk/ The sources of experimental leftovers
  • 28. 1 Use of kitchen waste machines 2 Providing flexible amount of meals 3 Providing special meals to reduce leftovers Sending surplus food to charities and food banks 4 ?especially those from buffet and flight meals
  • 29. 1. Develop green eating habit ? Eat all food ? Decide how much you can eat 2. Apply the style of buffet to distribute lunch 3. Co-operation with leftovers industries in purchasing company Source: http://www.mingpaonews.com/
  • 30. ? Promote and educate students to minimize the amount of leftovers ? E.g. City University: Training and practicing of leftovers compost Source: http://www.cityu.edu.hk/
  • 32. 1. Not up-to-date technology 2. Slow establishment of facilities ? A new facility will start operating in 2015 3. Not enough subsidy for catering trade 4. Not dealing with the sources of leftovers 5. Depending too much on landfilling ? In German, nearly no landfill sites
  • 33. 1. Do not cover all branches of catering trade ? E.g. McDonald¡¯s, only Amoy Plaza and Maritime Square 2. No infrastructure for separating leftovers from restaurants 3. Environmental needs Economic benefits
  • 34. ? Only around 80 schools applied the on-site meal portioning method for lunch in HK ? Information form Environment and Conservation Fund ? Do not talk about the wrong concept of the Chinese tradition dealing of food ? Low awareness of recycling
  • 35. 1. Government 2. Catering Trade 3. Schools 4. The public 5. Development of new technology
  • 36. 1. Government: Provide greater appropriation (for supporting leftover recycling in¡­) Improve efficiency of the food recycling system (set up kitchen waste machines; install canteen facilities; send leftover car) Legislation ? Landfill disposal ban (successful in German and Denmark)
  • 37. 2. Catering trade: Cancel the marketing strategy of buffet Leftover Recycling scheme Reducing sources of leftovers
  • 38. 3. School: Educate students By Practicing proper lunch system As a result¡­ Students affecting other people
  • 39. 4. Public: Reducing sources of leftovers Responding to the scheme of housing leftovers ¡®All you can eat, not all you can waste¡¯ Source: http://www.denvergov.com/
  • 40. 5. Development of new technology Develop New technology - E.G. ITAD Innovative Thermophilic Aerobic Digestion Function: Organic wastes Highly effective fertilizer; Enzymes; Other biological products Source: http://www.itadbiotech.com /
  • 42. 1. Environmentally-friendly 2. Economically Viable 3. Valuable End-Products
  • 43. Government Public School Solve problem of leftover Catering Technology trade
  • 45. ? Situation of food waste problem in Hong Kong Kelvin ? 4 Factors leading to this situation ? Current solutions by the Government, Kenny catering trade and schools ? Drawbacks Matthew ? Suggestions 1. Government 2. Catering Trade 3. Schools 4. The public 5. Development of new technology