To encourage food eatery outlets in the hotel and food & beverage (F&B) sectors to reduce food waste at source together with customer through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme in 2015. Applications are accepted all year round and are FREE of charge.

Privileges and Benefits to Participants

Participants of the Scheme will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. The name of participated eateries with address will also be announced on the website of Food Wise Hong Kong Campaign. Apart from public identification, the participating eateries outlets should be able to reduce the generation of food waste and result in a cost saving through the implementation of their initiatives.

In summary, participants will enjoy the following privileges and benefits:

1. Identification as green eateries that proactively reduce surplus food and food waste
2. Recognition as socially responsible business operators that care for the food resource and waste problem
3. Access to publicity materials provided by EPD
4. Enjoy free promotion on the Food Wise Hong Kong Campaign website

Applicants should hold a ^*business registration (BR) certificate relating to its business and a ^**valid Food licence/permit issued by Food and Environmental Hygiene Department or a valid Club (Safety or Premises) Ordinance Certificate of Compliance issued by Home Affairs Department. Applicant should submit a copy of a BR and valid licence/permit required for its business operation under the Laws of Hong Kong.

The Scheme has two classes of recognition to recognize the commitment of participating eateries:

1. Silver Class
2. Gold Class

Please refer to the Application Guideline for details on the assessment criteria for each class.

*Except those Charitable institution or thrust of public character, which is exempt from tax under Section 88 of the "Inland Revenue Ordinance"

**Except those not includede in Food Business Regulation (Cap.132X, Section 4)

Requirements for Silver Class

Applicants should fulfill the following requirements in order to achieve the Silver Class of the Food Wise Eateries status:

1. Convey food wise message to customers using promotional materials;
2. Promote the message for consuming all ordered foods or taking away leftovers;
3. Adopt AT LEAST ONE of the following food portioning option / food waste reduction measures:-

Food Portioning Options / Food Waste Reduction Measures:

1. Provide option of less rice (Other main foods are also applicable, e.g. noodles / congee / spaghetti / potato & vegetable / salad / French fries)
2. Provide option on the number of courses in set menu (e.g. starter / soup / dessert are optional, 6 main courses or less for banquet, fewer number of courses for set meal)
3. Provide portion size option for main course (e.g. steak, fish, chicken)
4. Provide portion size option for pizza / dish / meal (e.g. regular size, large size or small size)
5. Provide portion option for dim sum / sushi (e.g. different number of pieces per dish)
6. Serve hors d’oeuvre / side dishes / snacks only upon request by customer or provide option of no hors d’oeuvre / side dishes / snacks
7. Pre-portion or set smaller portion for food in buffet
8. Provide incentives to encourage customers to consume all ordered food without leftover
9. Provide on-site meal portioning instead of pre-packed meal box

Requirements for Gold Class

Applicants should fulfill the following requirements in order to achieve the Gold Class of the Food Wise Eateries status:

1. Meet the requirements for Silver Class
2. Adopt AT LEAST THREE additional food waste reduction measures with each measure coming from different categories (A to D) below:

Food Waste Reduction Measures:

1. A. Management and Commitment
   
   
1. Sign Food Wise Charter
2. Formulate a Company Food Management Policy with the aim to reduce food waste
3. Monitor food waste generation and identify food waste reduction measures
2. B. Training and Promotion
   
   
1. Assign at least ONE staff with a role as Food Wise Manager / coordinator / ambassador to deliver proper training to staff and ensure they will convey the food wise message to customers
2. Provide training to staff to instill food-wise culture and good practice on food waste reduction
3. C. Food Processing
   
   
1. Adopt FIFO (first-in-first-out) system for stored food
2. Store food with proper control of conditions, inspect and maintain proper functioning of storage facilities regularly to prevent spoilage
3. Adopt recipes that make good use of surplus food and/or food trimmings
4. D. Donation and Recycling
   
   
1. Donate surplus edible food to food recycling banks or non-profit making organization
2. Separate of food waste for on-site or off-site recycling

List of Participating Eateries