OUR FOOD WASTE JOURNEY

The University of Hong Kong School of Biological Sciences partners with GREEN Hospitality and CHOMP to launch the third iteration of Food Waste to Good Taste. Funded by Knowledge Exchange, the initiative aims to reduce food waste by showcasing the potential of often overlooked food scraps that still hold nutritional value, culminating in an Asian-inspired cookbook.

Launched in 2022, Food Waste to Good Taste began with educational and student innovation seminars to raise awareness about Hong Kong’s food waste problem. The project then evolved to include hands-on workshops for F&B practitioners, providing them with practical skills and knowledge to minimise waste in their operations. This year's cookbook marks a milestone.

A look at the problem in numbers:

Globally, over a third of all food produced ends up in the trash.

Here in Hong Kong, a staggering

3,437 tonnes

of food waste goes to landfills every day,

this makes up about

30%

of our total waste

The hospitality industry plays a big role in this, contributing over

778 tonnes

BEYOND THE BIN

Food waste audits by GREEN Hospitality and food scrap analysis by HKU revealed nine common kitchen scraps that can actually boost the nutritional value of your meals: cucumber peels, leek tops, leftover pasta and rice, lemon peels, onion skins, overripe cherry tomatoes, potato peels, and tea leaves. These items, often discarded in Hong Kong restaurants and homes, hold hidden potential.

WHAT THIS MEANS FOR YOUR BUSINESS + OPERATIONS

While the Municipal Solid Waste (MSW) scheme is currently on hold, forward-thinking businesses in Hong Kong's hospitality sector have a unique opportunity to gain a competitive edge by addressing food waste now.

Taking action now puts you ahead of the curve! Waiting for mandated implementation is a reactive approach, missing valuable opportunities and risking potential disruption.
Boost your bottom line! Reducing food waste directly lowers operating costs and strengthens your financial performance.
Enhance your brand! Demonstrating a commitment to sustainability elevates your brand image, attracting environmentally conscious customers and talented employees.

OUR COOKBOOK

Unlock the hidden potential of your kitchen scraps and unleash your inner chef with Conscious Cooking - Asian Delights. We transform often-overlooked ingredients into culinary delights, inspiring a culture of conscious cooking. Featuring recipes from nine of Hong Kong's top chefs passionate about reducing food waste, food-saving expert Carla Martinei of CHOMP, and HKU students. This cookbook will be your guide to delicious and sustainable eating..

Featuring Nine Sustainable Recipes from Nine Renowned Chefs

Heading 1

with upcycled Lemon Peel

Chef Barry Quek

with upcycled Pasta

Chef Joey Chan

with upcycled Rice

Chef Samaira

with upcycled Cucumber Peel

Chef Chris Winski

with upcycled Potato Peels

Chef John Nguyen

with upcycled Leek Tops

Chef Tiff Lo

with upcycled Onion Skins

Chef Jen Balisi

with upcycled Tea Leaves

Chef May Chow

with upcycled Tomatoes

Chef Zinc

Nine Sustainable Recipes by CHOMP's Founder

Carla Martinesi is the Founder of CHOMP, Hong Kong's award-winning food-saving app. She's passionate about using technology to reduce food waste and create a more sustainable food system. CHOMP connects consumers with surplus food from restaurants and grocery stores, preventing it from going to waste.

GRAB YOUR COPY OF CONSCIOUS COOKING - ASIAN DELIGHTS

Launching soon in e-book and print, all proceeds will support Foodlink, a Hong Kong charity fighting hunger and reducing food waste by connecting surplus food with those in need. Stay tuned for launch details and how to purchase your copy.

About Foodlink

Founded in 2001 and registered in 2010, Foodlink Foundation is a registered Hong Kong charity dedicated to fighting hunger, building self-sufficiency, and fostering nutritional wellness among those in need, while simultaneously reducing food wastage in hotels and F&B outlets in Hong Kong.

The vision at Foodlink Foundation is to ensure that every needy person has access to a hot, healthy meal. We collect safe-to-eat surplus food from F&B outlets all over the city and deliver to those in need. The role of Foodlink is to connect the supply to the demand as effectively as possible. The benefits are twofold - while reducing hunger we also reduce the pressure on our city's landfills.

Foodlink provides food to local charities that serve people in our community who are vulnerable to hunger. These include children, the elderly, low-income families, ethnic minorities, and the homeless, among others.

EVENTS + HAPPENINGS

FOOD WASTE MASTERCLASS

Happening in May

Building on the success of their impactful food waste workshops, GREEN Hospitality will present a comprehensive 1.5-hour Food Waste Masterclass this May. Join the "Food Waste to Good Taste" initiative and discover practical strategies for reducing food waste in your F&B operations. Learn from industry experts, gain actionable insights, and contribute to a more sustainable future.

Who should join the food waste training workshops?
This complimentary masterclass is perfect for anyone in the F&B community, from decision-makers and chefs to floor staff and bar teams. This training will empower your team to make a real difference.

Conducted in English.

Registration opens soon - stay tuned!

EVENTS + HAPPENINGS

LAUNCH EVENT

Be among the first to get your hands on a copy of the cookbook, sample delicious dishes created from rescued ingredients, and connect with the chefs and minds behind this innovative project.

This exciting event will bring together the F&B industry, the local community, and everyone passionate about food waste reduction, nutrition, and making a positive impact.