Best Practice Guide on Food Waste Avoidance and Reduction

Best Practice Guide on

Food Waste Avoidance and Reduction

January 2021

Table of Contents

1. Background ..................................................................................................................................... 1

2. Aim .................................................................................................................................................. 2

3. Food Waste and Surplus Food ........................................................................................................ 2

4. Food Waste Separation and Collection .......................................................................................... 3

4.1. Methodology ........................................................................................................................... 3

4.2. Food Waste Processing ........................................................................................................... 7

4.3. Food Waste Reduction ............................................................................................................ 7

5. Surplus Food Donation ................................................................................................................... 9

6. Promotion and Education ............................................................................................................. 10

Best Practice Guide on Food Waste Avoidance and Reduction

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1. Background

Hong Kong people throw away over 3,350 tonnes of food waste every day, accounting for some

30% of the total municipal solid waste volume in 2019. Domestic food waste disposal rate

decreased from 0.32 kg/person/day in 2018 to 0.30 kg/person/day in 2019, while commercial

and industrial (C&I) food waste disposal rate decreased from 0.15 kg/person/day in 2018 to

0.14 kg/person/day in 2019.

The Government unveiled “A Food Waste & Yard Waste Plan for Hong Kong 2014-2022” (the

Plan) in February 2014, which maps out four strategies to tackle food waste, namely reduction

at source, reuse and donation, recyclable collection, and turning food waste into energy. This

Guide aims to provide a good practice guideline on food waste collection and surplus food

donation.

The Government is currently developing the Organic Resources

Recovery Centres (O⸱PARKs) in phases. The O⸱PARKs make use of

advanced biological technology to convert source separated food

waste into biogas for electricity generation. The residues generated

will then be converted to compost (by-product) for landscaping and

agricultural use.

O⸱PARK1, the first O⸱PARK in Hong Kong which is located at Siu Ho Wan in North Lantau, has

been in operation since July 2018. It is capable of handling 200 tonnes of food waste per day.

The development of O⸱PARK2 at Sha Ling in North District, has started in 2019. O⸱PARK2 is

anticipated to commence operation in 2022, at which 300 tonnes of food waste can be treated

per day.


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2. Aim

This Guide aims to provide good practices on the avoidance and reduction of food waste

generation, food waste separation, collection and transportation to O⸱PARKs as well as

donation of surplus food. Effective source separation is a prerequisite for ensuring the delivery

of high-quality food waste to O⸱PARKs.

3. Food Waste and Surplus Food

There are two types of food waste, namely pre-consumed food waste and post-consumed food

waste. Pre-consumed food waste is mainly generated from food preparation process, such as

raw food trimming which includes vegetable stalks, vegetable peels, vegetable pips, cores and

fats, and expired food not being processed, whereas post-consumed food waste is generated

after cooking, such as leftover, soup pulp and coffee grounds.

Surplus food is food that will expire soon or has passed the best before date but is still edible. It

also includes food that is poor in appearance, mislabelled or mispackaged and cannot be sold,

and uneaten food after meal.

In order to solve the food waste problem in Hong Kong, we should first try to reduce waste at

source, formulate food management policy to reduce wastage, then donate surplus food, and

at last separate and recycle food waste.

* MSW = Municipal Solid Waste


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4. Food Waste Separation and Collection

4.1. Methodology

Eateries could base on the following factors to allocate

appropriate number and size of food

waste collection bins:

- Area of kitchen;

- Location of food preparation; and

- Amount of food waste.

In order to maintain hygiene and prevent liquid overflow and

odour, a garbage bin with a cover and clear mark should be used as

a food waste collection bin. Transparent or semi-transparent

garbage bag should be used for visual

inspection. If the eatery has more than one

food waste collection bin, the food waste

collection bins can be centralised before

passing over to the food waste collector for

collection.

Method on food waste separation:

Pre-consumed food waste

- Separate food packaging

materials. Dispose of the

packaging materials if they are

not recyclable;

- Drain away liquid in food

waste as far as possible; and

- Dispose of food waste in food waste collection bin.

Post-consumed food waste

- Separate food waste with other big sized rubbish and non-

recyclable waste (e.g. tableware, toothpick and tissue);

- Make use of sieve to drain away excessive liquid before

disposing of food waste in the food waste collection bin; and


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- Rinse the food waste with water before dish washing and drain away excessive liquid

with sieve (the food waste collected after dish washing is not suitable for food waste

recycling because the detergent remaining in the food waste will affect the anaerobic

decomposition process).

Recyclable Food Waste

Fruits (peel, core)

Vegetables (leaves, stems, seeds)

Grains (rice, noodles, breads)

Meats (trimmed meat, small bones, organs)

Fish (trimmed fish, bones, organs, scales)

Residues (coffee grounds, tea leaves, soup pulp, Chinese medicinal pulp)


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Others (expired food, cooked leftovers)

Non-recyclable Food Waste / Mixed Materials in Food Waste

O⸱PARK1 will only intake food waste containing less than 20% by weight of inert materials. Any barrel or batch of food waste delivered to O⸱PARK1 should not exceed the set limit of 20% of inert materials. O⸱PARK1 also encourages the food and beverage (F&B) sector to make use of recyclable containers, old newspapers or bio-degradable plastic bags to replace the normal plastic bags for carrying food waste.

Large bones, massive / large shells (Tomahawk steak, clam shells, oyster shells)

Liquid (soup, sauce)

Tableware (disposable tableware, toothpicks)


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Paper products (paper, tissues, cardboards)

Plastic products (packaging materials, plastic bags, plastic bottles)

Metal products (aluminium cans, tins)

Glass products (glass bottles)

Others (table cloth, napkins, ropes)

Non-permitted Waste

O⸱PARK1 does not accept the following types of non-permitted wastes:

- Green waste and yard waste including leaves, grass and woody waste;

- Sludge from sewage and waste treatment works including dewatered sludge;

- Solid and liquid livestock waste, whether treated or untreated, stabilised or non-stabilised, including spent litter and manure compost and other waste generated by livestock;

- Excremental waste, which is mainly night soil, sludge from septic tanks and aqua privies; - Abattoir waste including solid and semi-solid waste generated from abattoirs and

slaughterhouses; - Animal carcasses; and - Grease trap and gulley waste.

For detailed information on food waste separation, collection and transportation, please refer to the “Code of Practice on Separating, Collecting and Transporting Food Waste to Organic Resources Recovery Centre Phase 1”. The file can be downloaded through the link below: https://www.opark.gov.hk/media/CoPforCollector_eng_202007.pdf

https://www.opark.gov.hk/media/CoPforCollector_eng_202007.pdf


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4.2. Food Waste Processing

If the premises have on-site food waste processing equipment, the collected food waste can be

processed on the spot. Food waste can also be handed over to food waste collectors for off-

site treatment, which can then be converted to biogas, energy and compost.

4.3. Food Waste Reduction

Management

- Formulate a company food management policy; and

- Monitor food waste generation and identify food waste reduction measures.

Training and Promotion

- Provide training to staff to instill “Food Wise and

Waste Less” culture and good practices on food

waste reduction;

- Promote “Food Wise and Waste Less” culture, such as

signing “Food Wise Charter”, participating in “Food

Wise Eateries” Scheme, supporting “FoodSmart

Partnership Programme”;

- Convey Food Wise message to customers using

promotional materials;

- Provide incentives to encourage customers to consume

all ordered food without leftover; and

- Promote the message for consuming all ordered food or

taking away the leftovers.


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Food Processing

- Adopt “first-in, first-out” (FIFO) principle for stored food to

prevent food spoilage and wastage;

- Maintain proper storage conditions and inspect the storage

facilities regularly to prevent spoilage; and

- Make use of surplus food and/or trimmed portions for other

recipes.

Donation and Recycling

- Donate surplus edible food to food recycling organisations; and

- Separate food waste for on-site or off-site recycling.

Dining Management

- Provide food portioning options, such as:

i. Provide food portioning for staple food (e.g. less rice or noodle);

ii. Provide options on the number of courses in set menu (e.g. starter / soup / dessert are optional, and fewer number of courses for banquet set menu); and

iii. Provide portioning options for dim sum / sushi.

- Serve cold dishes / side dishes / snacks only upon request by customers or provide

options of no cold dishes / side dishes / snack; and

- Pre-portion or set smaller portion for food in buffet.


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5. Surplus Food Donation

Donate surplus food to local food recycling organisations for them to distribute to those in need.

Food Suitable for Donation

- Staple food: rice, noodles and canned food;

- Non-staple food: biscuits, cereals, milk powder and

condensed milk;

- Fresh Food: breads, vegetables, squashes, fruits,

frozen meat, fish and cooked food;

- Condiments;

- Drinks; and

- Leftover from banquet.

Food Not Suitable for Donation

- Perishable food: sashimi, sushi, egg and dairy products;

- Chinese and Western medicines;

- Foods with mould, odd smell or discolouring;

- Foods contaminated by pests and rodents;

- Food in packages with broken seal;

- Canned foods that are swollen/bulging, dented, mouldy,

rusty, leaking and improperly formed;

- Food in containers that are with bulged, loose or crooked

cap;

- Food improperly labelled with ingredients and expiry date; and

- Food passing “use-by” date.


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Methodology:

- Use clean containers with proper cover for storing

food and record the date;

- Store food in a cool, dry place and avoid direct

contact with sunlight. Frozen food should be placed

in the refrigerator at less than 4ᵒC; and

- Contact food recycling organisations to collect food

waste or to donate the food to these organisations in

person.

Please refer to the Food Wise Hong Kong Campaign website for information on some of the

organisations which accept surplus food donation:

https://www.foodwisehk.gov.hk/en/channels-for-food-donation.php

6. Promotion and Education

In order to further facilitate the F&B sector to reduce food waste, the Government and the F&B

associations have launched various plans to provide different channels to the trade to

strengthen and promote the importance of food waste reduction and methodology, including:

FoodSmart Partnership Programme

In order to tackle the food waste problem in Hong Kong, The Association for Hong Kong

Catering Services Management Limited, Association of Restaurant Managers, Chamber of

Food & Beverage Industry of Hong Kong Limited, Hong Kong Federation of Restaurants &

Related Trades Limited and Institution of Dining Art have jointly organised the “FoodSmart

Partnership Programme” (FSPP). The Environmental Protection Department, the Food Wise

Hong Kong Campaign and the Hong Kong Productivity Council are the co-organisers, in which

the Hong Kong Productivity Council is also acting as the secretariat of the programme.

The programme aims to create a common platform for all types of F&B services and its

stakeholders (e.g. hotels, property management, Government, non-governmental organisations,

education institutions, C&I associations and recycling industries) to solve problems together

through experience sharing, joint actions, promotions and collaborative development. FSPP

will provide support to the F&B industry with guides and resources such as food waste

https://www.foodwisehk.gov.hk/en/channels-for-food-donation.php


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prevention, surplus food donation, food waste separation, collection and recycling as well as

showcase of innovative technologies and practices on food waste avoidance, separation,

collection and recycling. FSPP also educates staff and customers to encourage behavioural

changes and to promote the green image and enhance competitiveness of the F&B trade.

“Food Wise Eateries” Scheme

To encourage eateries to reduce food waste at source together with customers through

offering portioned meals and adopting food waste reduction measures, the Environmental

Protection Department has launched the “Food Wise Eateries” Scheme (the Scheme) in 2015.

Applications are accepted all year round and are free of charge.

Participants of the Scheme will be awarded with a Food Wise Eateries (FWE) accreditation

status if they comply with the assessment criteria and will be granted with the FWE Logo and

Stickers for displaying in the premises and their promotion for public identification. The names

of the participating eateries with addresses will also be announced on the website of the Food

Wise Hong Kong Campaign. Apart from public identification, the participating eateries should

be able to reduce the generation of food waste and result in a cost saving through the

implementation of the food wise initiatives.


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Reference

(1) Monitoring of Solid Waste in Hong Kong - Waste Statistics for 2019

https://www.wastereduction.gov.hk/sites/default/files/msw2019.pdf

(2) Code of Practice on Separating, Collecting and Transporting Food Waste to Organic

Resources Recovery Centre Phase 1” (2020)


(3) Help-desk Service for Food Waste Recycling Projects in Housing Estates

https://hd-fwrs.hkpc.org/index_en.html

(4) Food Safety Guidelines for Food Recovery (2014)

https://www.cfs.gov.hk/english/programme/programme_haccp/files/Food_Safety_Guidelin

es_for_Food_Recovery_e.pdf

(5) Food Wise Hong Kong Campaign

https://www.foodwisehk.gov.hk/en/index.php

(6) 餐飲業廚餘優良管理作業手冊 (2017) (In Chinese Only)

http://www.hkfort.org.hk/Uploads/20170325/1490428083655.pdf

Enquiry

For any enquiries on this Guide, please contact the Secretariat of the Food Wise Hong Kong

Campaign at [email protected].

Disclaimer

The information contained in this Guide is compiled for general information only. Whilst the

Government endeavours to ensure the accuracy of this general information, no statement,

representation, warranty or guarantee, expressed or implied, is given as to its accuracy or

appropriateness for use in any particular circumstances.


https://hd-fwrs.hkpc.org/index_en.html

https://www.cfs.gov.hk/english/programme/programme_haccp/files/Food_Safety_Guidelines_for_Food_Recovery_e.pdf

https://www.cfs.gov.hk/english/programme/programme_haccp/files/Food_Safety_Guidelines_for_Food_Recovery_e.pdf

https://www.foodwisehk.gov.hk/en/index.php

http://www.hkfort.org.hk/Uploads/20170325/1490428083655.pdf

mailto:[email protected]

Best Practice Guide on Food Waste Avoidance and Reduction

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