Food Wise

Each one of us can play an active role to reduce food waste at source. We all can do to become much more aware of the food we buy and eat, and to treasure our good fortune to have sufficient food to nourish us. By avoiding food wastage, we will play our part for the environment to ease further pressure on the world’s food system when so many individuals and families still face hunger all over the world, and even in affluent Hong Kong. Remember that when you leave food in your bowl; when you prepared or ordered too much food; when food is spoiled because you forgot to eat it – these all generally gets thrown away and end up in our landfills. So, take more care not to waste. Don’t be a Big Waster.

Food Wise Hong Kong Campaign

On 3 December 2012, we set up the Food Wise Hong Kong Steering Committee to drive leadership in food waste avoidance and reduction through working with leaders in this field in order to formulate and oversee the implementation of the Food Wise Hong Kong Campaign. The campaign was formally launched on 18 May 2013. The campaign has a variety of activities, ranging from articulating and disseminating best practices in the commercial and industrial sector to working with government departments, schools and non-governmental organizations (NGOs) in order to expand participation. The campaign is also facilitating food donation for dual purposes of caring for the disadvantaged and waste reduction. Food Wise Ambassadors from the community and organizations have been recruited to spread the key messages and practical tips about food waste reduction across the community. A Food Wise Charter has also been established. Various trades, non-governmental organizations and government departments have signed the Charter to show their support and to commit to reducing food waste.

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Food Waste Reduction Practical Tips “123”

  1. Think before you buy to avoid wastage
  2. Make good use of food trimmings for a secondary dish
  3. Avoid leftovers in every meal
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Food Donation

Surplus edible food could be redistributed for human consumption. Throwing food away deprives someone else from being nourished by it and is a sheer waste of resources. Momentum of food donation is building up in Hong Kong. NGOs operate food banks, redistribute dry foodstuffs, as well as take cooked food from eateries to community centres. There are also NGOs that use surplus produce from fresh food markets either for distribution or for preparing hot meals in community kitchens for the needy.

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Food Wise Stories


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Last revision date: November 2015