The humble three

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  • 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 HKs Phenomenon Current Solutions Government Catering trade Schools Drawbacks of Current Solutions Government Catering trade Schools Suggestions Conclusion
  • 3. 1. Households Sources of Take-away foodFood Waste (box meals) 2. Commercial Restaurants and hotels
  • 4. 2010Hong Kong people produced: 3237 tonnes of leftovers every day 37.5kg every second 75 McDonalds Big Mac Meal
  • 5. Fraction of Food Waste Produced by Mass every day in HK in 2010 26% (840 tonnes) 74% commerce (2397 tonnes) householdsFood waste from the commercial sector increased 2.5 times in the past ten years
  • 6. EconomicallyHong Kong Government spend:
  • 7. 86% of all food waste in Hong Kong go to landfills. For every 7 seconds, 1 children starve to death in Africa.Source:
  • 8. Food waste produced by Hong Kong every day Source: savemillions of Africanchildrens life. Source:
  • 9. Leftovers (Biodegradable)Decomposition By Microorganism Methane (A major greenhouse gas)
  • 10. Leftovers contain 80% of waterNutrients in food dissolve in Water Eutrophication and algal bloom (polluting fresh water sources) penetrate and reach Rivers
  • 11. 1 Marketing strategy2 Chinese culture3 Customers mentality Lunch box system in4 schools
  • 12. 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
  • 13. Leftovers Wealth and Social status Order/cook a lot of food in a meal Source:
  • 14. I should eat as much as possible in a buffet Demand increases Supply increasesSource:
  • 15. 1. Fixed amount of box meals from providers Students often finish all the food2. Lunch box providers concern less about students appetites many lunch boxes are not finished and create a lot of leftovers
  • 16. 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:
  • 17. e.g. Kowloon Bay Pilot Composting PlantProcess of composting 1. Collection 2. Application 3. Waste of leftovers of technology recycling Source:
  • 18. 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
  • 19. 9 public and private organizations for the Working Group1. Practicing the source separation of leftovers and sending them to plants2. Hosting discussions3. Setting guidelines for food waste management e.g. 1. Food and Environmental Hygiene Department 2. Hong Kong Food Council
  • 20. Co-operation with the Organic Waste Treatment Facilities Scheme Efficiently collect leftovers in restaurants and hotels Source: Source:
  • 21. Sectors Type of WasteFood Production Factory Bean curd wasteLunch box caterers Post-consumption foodHotel Food processing and post-consumption foodShopping Mall Food processing and post-consumption foodSupermarket Food processingChinese Restaurant Food processing and post-consumption foodWestern Restaurant Food processing and post-consumption foodBakery Food processingIn-flight catering service Food processingWet Market Vegetables, fruit and meatFood Production Centre Food processingFast Food Restaurant Coffee and tea residueCharity Organization Food processingSource: sources of experimental leftovers
  • 22. 1 Use of kitchen waste machines2 Providing flexible amount of meals3 Providing special meals to reduce leftovers Sending surplus food to charities and food banks4 especially those from buffet and flight meals
  • 23. 1. Develop green eating habit Eat all food Decide how much you can eat2. Apply the style of buffet to distribute lunch3. Co-operation with leftovers industries in purchasing company Source:
  • 24. Promote and educate students to minimize the amount of leftovers E.g. City University: Training and practicing of leftovers compost Source:
  • 25. 1. Not up-to-date technology2. Slow establishment of facilities A new facility will start operating in 20153. Not enough subsidy for catering trade4. Not dealing with the sources of leftovers5. Depending too much on landfilling In German, nearly no landfill sites