The humble three
description
Transcript of The humble three
Hong Kong’s Leftovers Treatment Lags Behind
Au Ho Tin (Kelvin) (52636429)Lam Kwok Tung (Kenny) (52610985)Wom Kin Chung (Matthew) (52645266)
• Situation in Hong Kong• Factors Leading to HK’s Phenomenon• Current Solutions
• Government• Catering trade• Schools
• Drawbacks of Current Solutions• Government• Catering trade• Schools
• Suggestions• Conclusion
Content
What is the meaning of leftovers?
How do you treat your leftovers?
Situation in Hong Kong
Sources of Food Waste in HK
Sources of Food Waste
1. Households
2. Commercial
Take-away food (box meals)
Restaurants and hotels
Situation in Hong Kong
Hong Kong people produced:
3237 tonnes of leftovers every day
37.5kg every second
75 McDonald’s Big Mac Meal
2010
EVERY SECOND!
Fraction of Food Waste Produced by Mass every day in HK in 2010
commercehouseholds
26%(840 tonnes)
74%(2397 tonnes)
Food waste from the commercial sector increased 2.5 times in the past ten years
Economically
Hong Kong Government spend:
$800 X 3, 237 tonnes= $2.59 millions per day
Did You Know?
86% of all food waste in Hong Kong go to landfills.
For every 7 seconds,
1 children starve to death in Africa.
Source: http://knowyourmeme.com/memes/
Food waste produced by Hong Kong every day…
Can save millions of
African children’s
life.
Source: http://hotbincomposting.wordpress.com/
Source: http://www.survivalistboards.com/
Pollutions Bring about by Leftovers in Landfills
Leftovers (Biodegradable)
Methane (A major greenhouse gas)
Decomposition By Microorganism
Global Warming
Water PollutionLeftovers contain 80% of water
Nutrients in food
Water
Rivers
dissolve in
penetrate and reach
Eutrophication and algal bloom (polluting fresh water sources)
Factors Leading to HK’s Phenomenon
• Marketing strategy1
• Chinese culture2
• Customers’ mentality3
• Lunch box system in schools4
Factors Leading to HK’s Phenomenon
1. Marketing Strategy
Attract customers
Promotion of ‘all u can eat’ scheme
To create an illusion (infinite food) to appease customers’ DESIRE
Prepare food >> customers’ need
However, a lot of food will be
thrown away!
2. Chinese Culture
Leftovers Wealth and Social status
Order/cook a lot of food in a meal
Source: http://greatfoodplaces.com/
3. Customers’ Mentality
I should eat as much as possible
in a buffet…
Source: http://knowyourmeme.com/memes/
Demand increases Supply increases
4. Lunch Box System in Schools
1. Fixed amount of box meals from providers Students often finish all the food
2. Lunch box providers concern less about students’ appetites many lunch boxes are not finished and create a lot of leftovers
Current Solutions in Hong Kong
Government» Municipal Solid Waste Management 2005-2014
Organic Waste Treatment Facilities Scheme
1. Pilot Composting Plant
2. Food Waste Recycling Partnership Scheme
» Reduce the amount of leftovers» Recycle the leftovers effectively» Promotion
Source: http://www.gov.hk/
Pilot Composting Plantse.g. Kowloon Bay Pilot Composting Plant
1. Collection of leftovers
2. Application of technology
3. Waste recycling
Process of composting
Source: http://www.epd.gov.hk/
Pilot Composting Plants
5 parts to deal with the leftovers1. Enclosed pretreatment area2. Composting drum units3. Curing pads4. Product screens5. Bio-filters
400 tones of leftovers
80 tones of compost
For every YEAR
Kowloon Bay Pilot Composting Plant
9 public and private organizations for the Working Group
1. Practicing the source separation of leftovers and sending them to plants
2. Hosting discussions
3. Setting guidelines for food waste management
Food Waste Recycling Partnership Scheme
e.g. 1. Food and Environmental Hygiene Department2. Hong Kong Food Council
Catering Trade» Co-operation with the Organic Waste Treatment
Facilities Scheme» Efficiently collect leftovers in restaurants and
hotels
Source: http://www.taoheung.com.hk/Source: http://www.sheratonwine-dine.com.hk/
The sources of experimental leftovers
Sectors Type of Waste
Food Production Factory Bean curd waste
Lunch box caterers Post-consumption food
Hotel Food processing and post-consumption food
Shopping Mall Food processing and post-consumption food
Supermarket Food processing
Chinese Restaurant Food processing and post-consumption food
Western Restaurant Food processing and post-consumption food
Bakery Food processing
In-flight catering service Food processing
Wet Market Vegetables, fruit and meat
Food Production Centre Food processing
Fast Food Restaurant Coffee and tea residue
Charity Organization Food processing
Source: http://www.epd.gov.hk/
Catering Trade
Use of kitchen waste machines 1
Providing flexible amount of meals2
Providing special meals to reduce leftovers3
Sending surplus food to charities and food banks
especially those from buffet and flight meals4
School1. Develop green eating habit
Eat all food Decide how much you can eat
2. Apply the style of buffet to distribute lunch
3. Co-operation with leftovers industries in purchasing company
Source: http://www.mingpaonews.com/
School» Promote and educate students to minimize the
amount of leftovers E.g. City University:
Training and practicing of leftovers compost
Source: http://www.cityu.edu.hk/
Drawbacks of Current Solutions
Government1. Not up-to-date technology
2. Slow establishment of facilities A new facility will start operating in 2015
3. Not enough subsidy for catering trade
4. Not dealing with the sources of leftovers
5. Depending too much on landfilling In German, nearly no landfill sites
Catering Trade1. Do not cover all branches of catering trade
E.g. McDonald’s, only Amoy Plaza and Maritime Square
2. No infrastructure for separating leftovers from restaurants
3. Environmental needs
Economic benefits
Economic benefits
Economic benefits
Environmental needs
School» Only around 80 schools applied the on-site meal
portioning method for lunch in HK Information form Environment and Conservation Fund
» Do not talk about the wrong concept of the Chinese tradition dealing of food
» Low awareness of recycling
1. Government
2. Catering Trade
3. Schools
4. The public
5. Development of new technology
Suggestions
1. Government:
Provide greater appropriation
(for supporting leftover recycling in…)
Improve efficiency of the food recycling system
(set up kitchen waste machines; install canteen facilities; send leftover car)
Legislation Landfill disposal ban(successful in German and Denmark)
2. Catering trade:
Cancel the marketing strategy of buffet
Leftover Recycling scheme
Reducing sources of leftovers
Educate students
Practicing proper lunch system
Students affecting other people
By
As a result…
3. School:
Suggestions4. Public:
Reducing sources of leftovers
Responding to the scheme of housing leftovers
‘All you can eat, not all you can waste’
Source: http://www.denvergov.com/
Develop New technology -
E.G. ITADÞ Innovative Thermophilic
Aerobic Digestion
Function:
Organic wastes
Highly effective fertilizer;
Enzymes;
Other biological products
5. Development of new technology
Source: http://www.itadbiotech.com /
Composting V.S. ITADComposting • Occupying larger place • longer treatment period• Organic waste
ITAD• Needs little space• Short treatment period• Inorganic & organic
waste
Benefits of ITAD
1. Environmentally-friendly
2. Economically Viable
3. Valuable End-Products
Solve problem
of leftover
Government
School
Catering tradeTechnology
Public
Conclusion
Kelvin• Situation of food waste problem in Hong Kong• 4 Factors leading to this situation
Kenny• Current solutions by the Government,
catering trade and schools• Drawbacks
Matthew • Suggestions1. Government 2. Catering Trade3. Schools4. The public5. Development of new technology
THANK YOU FOR YOUR KIND ATTENTION!
Q & A Section
Source: http://learninginhand.com/