Dubbed as a world-famous food paradise, Hong Kong has a vibrant foodservice landscape – from neighbourhood favourite cha chaan tengs, cafes and snack shops to ubiquitous chain restaurants, bars and top-notch fine dining. The vibrancy, however, comes with a huge amount of waste generated throughout the operations. Not only is it a waste of resources but also increases the operation cost. As part of the government's strategy to achieve “Waste Reduction．Resources Circulation．Zero Landfill”, both the forthcoming municipal solid waste charging scheme and single-use plastic ban call for the industry to actively work with different stakeholders to transition to a circular economy. This Knowledge Primer will inquire into how the local foodservice industry can attain resource circularity through collaboration with the government, businesses, consumers and culinary training institutes.
