Letters | Hong Kong can definitely stomach a robust food waste reduction strategy

As the chief executive prepares to deliver this year’s policy address, Food Commons Foundation would like to emphasise the urgent need for a comprehensive approach to food waste reduction in Hong Kong. Given that public concern over environmental issues is growing, we advocate sharing as a key strategy for reducing food waste. This approach would not only minimise waste but also address social challenges, such as poverty and community cohesion.

A recent survey conducted by Food Commons Foundation and district partners reveals the significant impact of food recovery and sharing initiatives. Between June 18 and July 15 this year, a questionnaire was administered to 307 beneficiaries of food recovery programmes. Seventy-nine per cent of the respondents were aged 60 or above, underscoring the critical need for food sharing among the elderly. Additionally, 67 per cent of the respondents reported receiving surplus food that had been shared once or twice a week, while 21 per cent benefited five days a week, indicating a stable demand for such services.

Importantly, 84 per cent of respondents believed that these activities positively impacted their health, and 92 per cent felt that food sharing improved their economic situation. These findings highlight the profound effect that food sharing programmes have on enhancing the quality of life of vulnerable community members.

In light of these insights, we recommend several key actions to the government. First, strengthen food recovery and sharing networks by expanding their coverage, particularly in densely populated areas. Enhanced cooperation with non-profit organisations will ensure that surplus food reaches those in need promptly. Furthermore, we call for increased funding to support food recovery projects and to address the specific dietary needs of the elderly and individuals with chronic illnesses.

It is also important to promote voluntary waste reduction incentive programmes. Establishing a corporate food-cherishing incentive programme can motivate businesses to donate surplus food, while the installation of smart food waste recycling bins in residential areas can encourage community participation in recycling efforts.

Finally, public education is crucial for raising awareness about food waste. Hong Kong needs comprehensive campaigns to promote the concept of “cherishing food and reducing waste” alongside community workshops and school programmes to instil these values in future generations. By implementing these recommendations, Food Commons Foundation believes that Hong Kong can significantly reduce food waste while fostering a more caring and sustainable society.