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Food Wise Hong Kong Campaign Background

Hong Kong faces an imminent waste problem. In 2011, over 3,500 tonnes of food waste, accounting for about 40 per cent of municipal solid waste, were disposed of at landfills every day. While the Government has been adopting a multi-pronged approach to tackle the problem, more action is required and active participation from the community is also needed to alleviate the waste problem.

To take forward the Chief Executive's pledge1 to promote food waste reduction, the Environment Bureau announced on 3 December 2012 the setting up of the Food Wise Hong Kong Steering Committee. The Steering Committee is tasked to formulate and oversee the implementation strategies of the Food Wise Hong Kong Campaign, so as to reduce food waste to be disposed of at landfills.

  1. [Note 1 :-
    1. CE’s Manifesto :- “We will promote food waste reduction, encourage the business and industrial sector to undertake sorting of their waste at source, build more organic waste recycling and treatment facilities, and encourage the full use of recycled resources such as compost.” (Chapter 10, Paragraph 10 of the CE’s Manifesto on Pledge on Environment Protection and Conservation)
    2. CE’s 2013 Policy Address :- "Food waste imposes a heavy burden on our landfills as it accounts for about 40% of total waste disposed of in landfills. In addition, odour from food waste creates nuisance to nearby residents. The Government has recently launched the “Food Wise Hong Kong Campaign” to mobilise the public as well as the industrial and commercial sectors to reduce food waste." (Paragraph 142)]


Campaign’s Objectives

Food Wise Hong Kong Campaign's Objectives

The objectives of the Food Wise Hong Kong Campaign are to :

    1. Promote awareness of the community on the food waste management problems in Hong Kong in support of government policies to achieve the visions in the Waste Blueprint for Hong Kong 2035 and the target of attaining carbon neutrality before 20502
    2. Encourage and facilitate the separation and collection of the unavoidable food waste to enhance recycling of resources and help achieve carbon neutrality target3
    3. Coordinate efforts within the Government and public institutions to lead by example in food waste reduction
    4. Instill behavioural changes in the community at individual and household levels that will help reduce food waste generation
    5. Draw up and promote good practices on food waste reduction of commercial and industrial establishments
    6. Encourage leadership in the commercial, industrial and community sectors to take action and share best practices
    7. Facilitate food donation between the establishments with surplus food with charitable organizations in the community
    8. Encourage avoidance of the use of disposable plastic tableware4
  1. [Note 2 & 3 :-

                 These are updated items with effect from 1 July 2021.]

  2. [Note 4 :-

                 This is a new item with effect from 1 July 2019.]



Steering Committee

Food Wise Hong Kong Campaign Steering Committee

Terms of Reference

The Food Wise Hong Kong Steering Committee is to formulate and oversee the implementation strategy of the Food Wise Hong Kong Campaign to accomplish the objectives of the Campaign.



The Food Wise Hong Kong Steering Committee is chaired by the Secretary for Environment and Ecology, with members drawn from the relevant sectors including catering, hotels, retail, property management, education, academia, green groups, food recipient organizations and relevant government departments.

Membership List of Food Wise Hong Kong Steering Committee

  1. Chairman
    • Secretary for Environment and Ecology
  2. Members5       
  3.         Ms Lorraine CHAN
  4.         Ms Lydia CHOI Nga-fong
            Ms Doris CHONG
            Ms Linda HO Wai-ping
            Ms KAM Yuk-yan
            Dr Stella KWOK Sin-tung
            Dr Amie LAI
            Ms Veronica LING Tsz-yin
            Mr Howard LO Ho-wan
            Mr Yasir Ahmed NAVEED
            Mr POON Kin-leung
  5.         Ms TOA Hang-yin
  6.         Mr Simon WONG Kit-lung, JP
  7.         Prof Jonathan WONG Woon-chung, MH, JP
            Mr Alex WU
  8.         Mr YEUNG Wai-sing
  9.         Mr Wilson YIP Hing-kwok, BBS, MH, JP
  10.         Representative of the Education Bureau
  11.         Representative of the Food and Environmental Hygiene Department
            Representative of the Home Affairs Department
            Representative of the Housing Department
  12.         Representative of the Information Services Department
            Representative of the Social Welfare Department
  14. Secretary
    • Deputy Director of Environmental Protection
  1. [Note 5:-

                 with effect from 1 July 2021 for 2 years.]



The Food Wise Hong Kong Steering Committee is underpinned by one Subcommittee, viz.

  •                         Subcommittee on Food Waste Recycling

The organization structure of the Steering Committee and its Subcommittee is as follows:



                              Food Wise Hong Kong Steering Committee



Subcommittee on Food Waste Recycling

Terms of reference

  • to encourage delivery of unavoidable food waste to the Organic Resources Recovery Centres or similar facilities for off-site recycling having regard to their availability/capacities;
  • to develop plans for encouraging commercial and industrial sector to undertake food waste separation and deliver the source-separated food waste to recycling facilities, such as Organic Resources Recovery Centre Phase 1 and/or other private food waste recycling facilities;
  • to promote community’s awareness of on-site and/or off-site recycling of the unavoidable food waste;
  • to promote awareness of students and teachers for on-site recycling of unavoidable food waste in tertiary institutions, primary and secondary schools;
  • to promote residents’ awareness for on-site recycling of unavoidable food waste in housing estates; and
  • to report to the Steering Committee on the progress on encouraging and facilitating on-site and/off-site recycling of the unavoidable food waste.