Charter Aims To Reduce Food Waste In Hong Kong

November 8, 2013 | Print | Email Email | Comments | Category: Consumer, Environment






The Food Wise Hong Kong Campaign has been gathering support within the food and beverage industry to adopt good practices to minimize food waste.

The FWHK Campaign was launched in May 2013 to encourage commercial and industrial sectors, individuals and households, to avoid and reduce food waste generation. The support and participation of the food and beverage industry is essential in achieving food waste reduction at source.

About 100 representatives from the food and beverage industry attended a recent briefing session at Hong Kong's Central Government Offices. During the briefing, representatives of signees of the Food Wise Charter shared their insights and results in adopting good practices to reduce food waste at food premises. Other representatives from the industry also discussed their experience in food waste management.

More than 300 organizations have signed the Food Wise Charter to establish a green food culture and contribute to the FWHK Campaign. Since the scheme has been rolled out, six workshops have been held and around 450 FWHK Ambassadors have received training.

Christine Loh, Hong Kong's acting secretary for the environment, said during the briefing session that the campaign has been well received by the public. A large-scale event will be held in December to review the work of the FWHK Steering Committee after its establishment for one year.

Find more stories about: , , , , ,

Rate this page: 1 Star2 Stars3 Stars4 Stars5 Stars

Loading...

Image Credit: Kongsak




One Response to “Charter Aims To Reduce Food Waste In Hong Kong”

  1. By Rod AverbuchNovember 8th, 2013 at 7:20 am

    The large amount of global food waste is a lose-lose situation for the environment, the struggling families in today's tough economy and for the food retailers. We should address the food waste problem in every link in our fresh food supply chain. The excess inventory of perishable food items close to their expiration on supermarket shelves causes waste.
    The consumer "Last In First Out" purchasing behavior might be one of the weakest links of the fresh food supply chain. Supermarkets could encourage the consumers to participate in the global environmental sustainability efforts by encouraging efficient shopping behavior.
    Why not let the consumer perform the perishables rotation in the supermarket by offering him purchasing incentives for perishables approaching their expiration dates?
    The "End Grocery Waste? application, which is based on GS1 DataBar standard, encourages efficient consumer shopping behavior that maximizes grocery retailer revenue and makes fresh food affordable for all families while effectively reducing the global carbon footprint. You can look this application up at EndGroceryWaste site.

    Rod,
    Chicago, IL

Leave A Comment:



Inside ChinaCSR.com