1. Au Ho Tin (52636429)
Lam Kwok Tung (52610985)
Wom Kin Chung (52645266)

2. Content
• Introduction
• Situation in Hong Kong
• Factors Leading to HK’s Phenomenon
• Current Solutions
• Government
• Catering trade
• Schools
• Drawbacks of Current Solutions
• Government
• Catering trade
• Schools
• Suggestions
• Conclusion

6. Air pollution:
Leftover • Biodegradable
Decomposition • Microorganism
Methane • Greenhouse gas

7. Leftover contains
80% water
Nutrition of
» Water pollution:
leftovers dissolve
into water
Waste water flow
into rivers / sea
through the soil

9. 2011
Hong Kong people produce:
3000 tonnes of leftovers everyday
35kg every second
72 McDonald’s Big Mac Meal

10. Fraction of Food Waste Produced by Mass everyday
in HK
1/3
2/3 commerce
households
Food waste from the commercial sector increased 2.5 times in the past ten years

11. 1. Households
Sources of Take-away food
Food Waste (box meals)
2. Commercial
Restaurants
and hotels

12. Economically
Hong Kong Government spend:

14. 1 • Marketing strategy
2 • Chinese culture
3 • Customers’ mentality
4 • Lunch box system

15. Promotion of ‘all u can eat’ scheme
To create an illusion (infinite food)
to appease customers’ DESIRE
Prepare food >> customers’ need
However, a lot of
food will be
thrown away!
Attract customers

16.  Leftovers
 Wealth and Social status
 Order/cook a lot of food in a meal

17. I should eat as
much as possible
in a buffet…

18. 1. Fixed amount of box meals from providers
 Students often finish all the food
2. Lunch box providers concern less about
students’ appetites
 many lunch boxes are not finished and
create a lot of leftovers

20. » 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 leftover
» Recycle the leftover effectively
» Promotion

21. Kowloon Bay Pilot Composting Plant Process of composting
• Kowloon Bay Pilot Composting
Plant
» To collect means of leftover,
application technology and
waste recycling
» 5 parts to deal with the
leftover
1. Enclosed pretreatment area
2. Composting drum units
3. Curing pads
4. Product screens
5. Bio-filters • Managing 400 tones of leftover
• Produce 80 tones of compost

22. • Invite around 12 public and private co-operate
participants
For example:
 Food and Environmental Hygiene Department
 Hong Kong Food Council
• Practice the source separation of leftovers and
send to the Plant
• Hosting discussion
• Formulate guideline of food waste management

23. » Co-operation with the Organic Waste Treatment
Facilities Scheme
» Efficiently collect food waste

24. Sectors Type of Waste
Food Production Factory Bean curd waste
Lunch box caterers Post-consumption food
Hotel Food processing and post-consumption food
Shopping Mall Food processing and post-consumption food
Supermarket Food processing
Chinese Restaurant Food processing and post-consumption food
Western Restaurant Food processing and post-consumption food
Bakery Food processing
In-flight catering service Food processing
Wet Market Vegetables, fruit and meat
Food Production Centre Food processing
Fast Food Restaurant Coffee and tea residue
Charity Organization Food processing
(http://www.epd.gov.hk)
The sources of experimental leftovers

25. » Establish waste disposal machine
» Flexible amount of meal
» Provide special meal for reducing food waste
» Send surplus food to charities and food bank
 Especially buffet and flight meal

26. » Develop green eating habit
 Eat all food
 Decide how much you can eat
» Apply the style of buffet to distribute lunch
» Co-operation with food waste industries

27. » Promote reduction of food waste
 City University
 Training and experiment of composting leftover

29. » Old technology
» Slowly establish facilities
 Another food waste treatment will work in 2015
» Not enough transport subsidy for catering trade

30. » Not cover all branches
 McDonald’s, only Amoy Plaza and Maritime
Square

31. » Only around 40 schools applied the buffet style
for lunch

32. » Government:
Legislation -
fine
The
supervisory
committee
New technology -
treatment

33. » Catering trade:
Marketing strategy
of buffet
Leftover Recycling
Reduce the source

34. » School:

35. » Public:
Reduce source
Respond the scheme of
housing leftover
All you can eat, not all
you can waste

36. New technology -
ITAD
Innovative Thermophilic
Aerobic Digestion
Function:
Organic wastes
High effective fertilizer;
Enzymes;
Other biological products
(http://www.itadbiotech.com)

37. Environme
ntally
Friendly
Economically
Viable
Valuable End-
Products

39. Government
Solve
Public problem School
of leftover
Catering
trade