Food waste in Hong Kong : a study on source reduction

Abstract

Hong Kong is a densely populated area located in the south-eastern coast of China. The volume of food waste generated surges with the substantial economic and population growth. In Hong Kong, there are currently 3,584 tonnes of food waste produced daily which are mainly disposed at landfills. The existing landfills, however, are expected to be full in the coming 5 years. The food waste problem is therefore urgent and significant. As a response, the Policy Address 2014 puts forward a package of waste management measures and calls for the implementation of “reduction first” approach. This study reviews the past efforts of food waste management and looks specifically at source reduction. Consumerism promotes the progressive purchasing of food products without the consideration of the adverse environmental impacts. The consumer behaviors driven by consumerist lifestyles boosted the food waste quantity. The meanings and relationships of food waste, source reduction, sustainable waste management, consumerism and consumer behaviors are therefore analyzed to illustrate the sustainable food waste management. The principles affecting consumer behavior, household behavior and C&I sector behavior on both supply and demand sides are especially studied to understand the situation. Making reference to overseas experience and a best practice framework, this research study focuses on the attitudes, difficulties and decision making of the Hong Kong residents, foodservice suppliers, the Government and NGOs on food waste issues. Literature review, questionnaire survey, in-depth interviews and site visits were conducted to understand consumer behavior. A collection of government policies and other stakeholders’ initiatives was reviewed and analyzed. These include: A food waste & yard waste plan for Hong Kong, Food Wise Hong Kong Campaign, volume-based waste charging scheme, voluntary garbage sorting, OWTF infrastructure, Green lunch charter and Community Green Stations. The green groups have organized food waste reduction programs, food donation activities and light banquet campaigns to promote right-size food purchase and sustainable lifestyles in Hong Kong. Food waste-to-energy approach is more preferred than composting and animal feed production in Hong Kong. Other relevant measures learned from Taiwan can be the environmental awards, food waste recycling industry, financial funding and university researches. The study found that there are insufficient environmental policies and laws, inadequate financial incentives and low level of environmental CSR to promote food waste reduction. Limited collaboration among stakeholders, weak environmental education in the formal curriculum and consumerist lifestyles are also the reasons of the food waste problem. The study concludes that the food waste source reduction is achievable. The Government should improve the existing environmental policies and laws to promote sustainable lifestyles. A combination of measures should be implemented. Waste charging, Food Wise Hong Kong Campaign, food donation, social mobilization, OWTF infrastructure, environmental education and publicity, community green stations and right-size food purchase should work together to solve the problem.