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Food waste is the most important type of waste. It may seem that it is less harmful to the environment because it is biodegradable but, in fact, being disposed of at the landfills and incinerated, it produces greenhouse gas emissions which contribute to global warming significantly.
Besides, the Environmental Protection Department (EPD) leads the Food Wise Hong Kong Campaign, which encourages a "waste less" culture through various schemes and activities, e.g., Food Wise Charter, Food Wise Eateries Scheme, publicity of the Big Waster, etc. Related to food eatery outlets in the hotel and food & beverage (F&B) sectors, Food Wise Eatery Scheme motivates participating restaurants to adopt food waste reduction measures. The Campaign also promotes food donations from those commercial establishments with surplus food to charitable organisations. Hong Kong residents may donate their surplus food to NGOs that run food recovery projects, for example, Food Angel, Feeding Hong Kong, Foodlink, St. James Settlement People’s Food Bank, and others.
• Sorting and Composting Food Waste On-site
Hotel Continental and Hotel Rica Park Holmenkollen in Oslo have installed equipment for the local treatment of their kitchen waste. The machines are used for the grinding, heating, and degradation of food waste. The volume of the food waste is reduced by 10:1. This is mainly because much of the water in the food waste is removed by drying in the composting process. The hotels thus save costs both related to the collection and the gate fee at the incineration plant. As the hotel managers noted, such equipment had a low pay-back period, mostly due to the compaction of the food waste treated on site. In addition, the investment is regarded as a hygienic solution, and both practical and pedagogic approaches show immediate results after just 48 hours.
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