Do you know what food waste means? Food waste includes uneaten portions of meals and trimmings from food preparation activities at kitchens, restaurants and cafeterias.
Food waste is the third largest proportion of waste stream in Hong Kong. That indicates an enormous ratio of our landfill. In order to reduce food-waste problems, the concerning department of the Hong Kong government has decided to test a pilot scheme about reducing food waste. There has been intensified discussions about the pilot scheme by a group of eateries offering discounts to diners who order a smaller portion of rice. A potential obstacle though is the administrative cost involved in the scheme.
Due to performance pledge, hotels always provide surplus food to their customers in buffet lunches and dinners. However, the food will be trashed into rubbish bin because of hygienic considerations. This set of mind must be adjusted.
The hotel’s administrative stratum listens to the government’s advice, they will follow their suggestions: such as to improve food preparation procedures, keep an eye on inventory, train the employees to collect the extra food and try to donate the surplus food. The food saved can be donated to the needy.
If this scheme can work, it is a great potential for restaurants, eateries and other businesses to make good use of their food waste and deal with this problem; because the government will provide preferential duty when the hotels and eateries follow this scheme. In the meantime, it can also help them reduce disposal costs. This plan can definitely assist companies to have a cost-effective effect.
On the other hand, the government can praise these companies and promote this campaign through television advertisements. But, in my opinion, I think this action is in double quick time because the solid pollution is in great jeopardy, so I would urge more hotels and eateries to participate in this campaign actively.
Food waste is the third largest proportion of waste stream in Hong Kong. That indicates an enormous ratio of our landfill. In order to reduce food-waste problems, the concerning department of the Hong Kong government has decided to test a pilot scheme about reducing food waste. There has been intensified discussions about the pilot scheme by a group of eateries offering discounts to diners who order a smaller portion of rice. A potential obstacle though is the administrative cost involved in the scheme.
Due to performance pledge, hotels always provide surplus food to their customers in buffet lunches and dinners. However, the food will be trashed into rubbish bin because of hygienic considerations. This set of mind must be adjusted.
The hotel’s administrative stratum listens to the government’s advice, they will follow their suggestions: such as to improve food preparation procedures, keep an eye on inventory, train the employees to collect the extra food and try to donate the surplus food. The food saved can be donated to the needy.
If this scheme can work, it is a great potential for restaurants, eateries and other businesses to make good use of their food waste and deal with this problem; because the government will provide preferential duty when the hotels and eateries follow this scheme. In the meantime, it can also help them reduce disposal costs. This plan can definitely assist companies to have a cost-effective effect.
On the other hand, the government can praise these companies and promote this campaign through television advertisements. But, in my opinion, I think this action is in double quick time because the solid pollution is in great jeopardy, so I would urge more hotels and eateries to participate in this campaign actively.
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