Environment and Conservation Fund: Minimalistic Dining
Hong Kong is renowned as a "food paradise". It offers an array of culinary delights using ingredients from all over the world. However, behind this food paradise lies a significant issue of food waste. Hong Kong residents discard over 3,000 metric tons of food waste daily, and nearly 70% of it originates from households. The per capita household food waste in Hong Kong is also 50% higher than the world average.
As our lives have become relatively prosperous for us to "eat to live and live to eat", it's time to rethink our food habits and reflect on the impact to our planet from each bite we take. When we start to "think before we eat", we are not only learning to cherish food but also lessening our carbon footprint from production, transport, processing, and waste.
Today, let's end waste, starting from our dining table. By abandoning bad habits, reducing reliance, and readjusting to low-carbon dining attitudes, we can contribute to the sustainability of our planet, yet still derive satisfaction from every bite we eat.
Through five key aspects – "reducing food waste", "cooking methods", "ingredient selection", "expired food" and "plating", we offer citizens an action list to cultivate habits and establish a model of "minimalist and low-carbon dining" through sustained action for 21 days.
