Opportunities and limitations of sustainable food culture in Hong Kong

Abstract

Long term developments such as population growth, urbanization and rising per capita incomes have contributed to changes in global dietary habits and the food demand has changed dramatically. Global agriculture (including fertilizer production) directly contributes 10-12% of greenhouse gas emissions (GHG) (British Nutrition Foundation, 2011). Additionally, global food production must increase 60% by 2050 in order to meet the demands of the growing world population, whereas in 2007 the global volume of food wastage is estimated at 1.6 Giga-tonnes (FAO, 2013a). Meat production has been shown to have a significant impact on the environment, accounting for between 15% and 24% of current greenhouse gas emissions (Fiala, 2008). Thus, reductions in meat consumption would lead to reductions in GHS emissions and lactoovovegetarian diet is deemed more sustainable. There is a growing recognition of the contributions of culture to finding creative solutions for global challenges. A sustainable food culture is then to assess individuals control in selecting choices that meets the needs of the individual at present without compromising the future generations need in terms of shifting to sustainable consumption diet such as less meat consumption and sustainable seafood consumption, products with minimum food mileage, less food waste and produce from agriculturally sustainable source. Accessing those four aspects, Hong Kong is not a city that has a sustainable food culture. The study of this research is thus to explore the opportunities and limitations of Hong Kong as a sustainable food culture. Literature review of current Hong Kong situation has been assessed to explore current situation in Hong Kong and what overseas examples can be implemented in Hon Kong, Survey of Hong Kong’s general population were conducted to gauge their options and views programmes for sustainable food certifications or guides, current food consumption diet, current food purchasing habit and likelihood for diet change and food purchasing habit for sustainable future. Changes can be made with Hong Kong people’s food habit. Food consumption diet has gradually changed due to the efforts of green groups and global trend is picking up in Hong Kong for reduction in meat consumption. Opportunities can be explored with restaurants to instill a larger behavioral change in sustainable food consumption diet. Food wastage is also a major concern with more awareness initiated by the government of Food Wise Hong Kong and other NGOs having food recovery programs. Food mileage will be hard to tackle due to the small land size; however there are opportunities to minimize as much as possible with revitalizing farming with increasing demand for local and organic food. Increasing agriculturally sustainable produce can be achieved with better and clear labelling of food, easy access to sustainable produce and increasing demand for organic food for health and safety concern. Limitations will be pricing of sustainable food, food supply, land supply, law enforcement; passing of new legislation and more importantly a portion of the population are reluctant for any change.