|Seems a lot of people throw out soup ingredients instead of eat them|
According to local NGO Food Grace, everyday Hongkongers throw out 450 tonnes of the soup ingredients, the weight equivalent to 1,000 cows, or 40 percent of the city's total household waste.
|Winter melon soup is suggested as a soup with less waste|
Casey Ng, Food Grace project manager, explains while food waste will decompose easily compared to single-use plastic, it also produces greenhouse gases like methane and waste water that harm the environment. Not only that, they also attract pests that spread disease.
Hong Kong's Environmental Protection Department says food makes up 35 percent of solid waste going into landfills, 65 percent of which comes from homes.
Wendell Chan, programme officer for the Hong Kong branch of Friends of the Earth suggests ways for households to cut down on food waste.
|450 tonnes of soup ingredients are thrown out every day|
"Secondly, the meat that is used, for example, in pork bone soups, can be chopped up and used for other dishes afterwards."
Chef Chung Chi-keung says the bones can be boiled again to make a broth for vegetables, and leftover meat used in other dishes. He observes many restaurants are using these tips to cut down on their food waste.
The government periodically has PSAs or public service announcements telling people to be more thoughtful when ordering food so that there isn't much food waste, but what about a concerted effort to deal with the actual food waste?
|Food rescued from a dump -- we need to save more food|
There needs to be a circular system that works. Right now Hong Kong has band-aid solutions that go no where. Some of the city's western restaurants are very keen on using local ingredients, but there aren't enough suppliers or the quality isn't consistent enough. Why can't the government support these growers, as having local ingredients used in the city's top dining establishments would be another way to promote Hong Kong?
Or are we thinking too far ahead?