Food Waste Upcycling For A Sustainable Food Waste Management In Hong Kong

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Food Waste Upcycling For A Sustainable Food Waste Management In Hong Kong

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Author : Hoi-Ting Leung
language : en
Publisher:
Release Date : 2017-01-27

Food Waste Upcycling For A Sustainable Food Waste Management In Hong Kong written by Hoi-Ting Leung and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-01-27 with categories.

This dissertation, "Food Waste Upcycling for a Sustainable Food Waste Management in Hong Kong" by Hoi-ting, Leung, 梁凱婷, was obtained from The University of Hong Kong (Pokfulam, Hong Kong) and is being sold pursuant to Creative Commons: Attribution 3.0 Hong Kong License. The content of this dissertation has not been altered in any way. We have altered the formatting in order to facilitate the ease of printing and reading of the dissertation. All rights not granted by the above license are retained by the author. Abstract: Food waste issue is not only concerned in Hong Kong, but for the worldwide in recent years. Landfilling is the major method treating large amount of food waste by the government in Hong Kong, and only small amount of food waste would be upcycled by the government's pilot composting plant and the private food waste upcycling companies. This management system on food waste is not sustainable which would lead to different social and environmental problems. Several plans are conducted by the government on dealing with food waste; the most frequently heard project is the project of Organic Waste Treatment Facilities (OWTFs), which is aimed to build five to six OWTFs between 2014 and2024. Besides the government's efforts on food waste issue, food backs, researches and upcycling food waste by the private parties are observed. Therefore, develop a sustainable food waste management in Hong Kong especially on upcycling would be the best choice to reduce food waste as well as to solve the landfill exhausting problem. The final aims of this study is to confirm the most suitable sustainable food waste management framework for Hong Kong and to develop a set of recommendations on food waste upcycling for stakeholders involved. This is achieved by reviewing related literature and international best practice; developing an universal sustainable food waste management framework; understanding the current situation in Hong Kong and identifying key issues through literature review and first hand data / information collections. Online survey and interviews are conducted. 174 people completed the online survey and 29 interviews are conducted on upcycling businesses, catering sectors, actual customers of those upcycling products and NGOs. 6 factors are recognized and discussed under the 4 - steps food waste upcycling process framework, which causing the differences in management options and outcomes: 1. Late starting point; 2. Low variety of food wastes management methods; 3. Concerns; 4. Availability of food waste industry and market; 5.Lack of promotions and 6. Lack of education and resources. "Research and Development on Upcycling Food Waste Fund" is suggested for researching and developing new value -added upcycled products, subsidies and incentives are also suggested to maintain the competitiveness of upcycled products and develop an upcycling market in Hong Kong. Internet promotions and interactions are highly recommended on promotion, consultation and education aspects. The recent campaign -Food Wise Hong Kong is a good example for food waste management and it should be kept and further focused on food donation, and finally to promote food waste separation. The proposed food waste management plans and projects are also reviewed, collecting food waste from catering sector would be a better method at the beginning. Quantity-based charging scheme that charge by rubbish bags is suggested, facilities in the current waste station are needed to improve. An amended food waste management framework for current Hong Kong is constructed at last, hoping that can lead to sustainable development. DOI: 10.5353/th_b5334268 Subjects: Plate waste - Recycling - China - Hong Kong

Food Waste Upcycling For A Sustainable Food Waste Management In Hong Kong

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Author : 梁凱婷
language : en
Publisher:
Release Date : 2014

Food Waste Upcycling For A Sustainable Food Waste Management In Hong Kong written by 梁凱婷 and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Plate waste categories.

Partnership For Sustainable Waste Management

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Author : Yik-Man Lam
language : en
Publisher: Open Dissertation Press
Release Date : 2017-01-26

Partnership For Sustainable Waste Management written by Yik-Man Lam and has been published by Open Dissertation Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-01-26 with categories.

This dissertation, "Partnership for Sustainable Waste Management: a Case Study of the Food Waste Recycling Partnership Scheme in HongKong" by Yik-man, Lam, 林奕雯, was obtained from The University of Hong Kong (Pokfulam, Hong Kong) and is being sold pursuant to Creative Commons: Attribution 3.0 Hong Kong License. The content of this dissertation has not been altered in any way. We have altered the formatting in order to facilitate the ease of printing and reading of the dissertation. All rights not granted by the above license are retained by the author. Abstract: Waste management is one of the key issues of sustainable development. In Hong Kong, there is food waste management measures but it seems that they have a fair share of limitations. The amount of food waste disposed rose from 3,154 tons in 2005 to 3,237 tons in 2010, which has not shown a significant reduction in volume in recent years. Businesses are becoming more aware of their corporate social responsibility and they definitely have a role to play in sustainable food waste management. Food waste management requires a large amount of resource input and infrastructural support, therefore a collaborative network between the government, businesses and social organizations will surely allows for better performance. The Food Waste Recycling Partnership Scheme (FWRPS) is chosen to be the subject of this case study. It is a partnership program aiming to tackle the food waste problem in Hong Kong's private sector. A total of 18 companies are chosen as case subjects for the study and are divided into three groups: 1) the participants of the FWRPS; 2) the non-participants of the FWRPS but with self-initiatives for food waste management and 3) the companies without much food waste management initiatives. The three groups are then compared and contrasted upon the drivers, barriers to food waste management and the role of the FWRPS towards effective food waste management. Major factors are drawn from the study such as corporate leadership and resource availability. It is found that those driving and hindering factors varies as companies adopt different food waste management options. In creating these differences, the FWRPS also plays an important role. The scheme succeeded in facilitating food waste management in the private sector as it allows resource pooling and knowledge input. It also has limitations such as the small scale and the lack of promotion. Such partnership would be effective only if each partner is committed to work towards the same objectives. Also, the partners should have their own roles and shoulder their responsibilities. For example, the government should provide the required infrastructure while non-governmental organizations focus on environmental education. In the long run however, the private sector should tailor its own system of food waste management along with legislative support from the government. DOI: 10.5353/th_b4854326 Subjects: Food industry and trade - Waste disposal - China - Hong Kong Food industry and trade - Environmental aspects - China - Hong Kong Recycling (Waste, etc) - China - Hong Kong

Household Attitudes Behaviou

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Author : Chau-Ping Mak
language : en
Publisher: Open Dissertation Press
Release Date : 2017-01-26

Household Attitudes Behaviou written by Chau-Ping Mak and has been published by Open Dissertation Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-01-26 with Business & Economics categories.

This dissertation, "Household Attitudes and Behaviour Toward Sustainable Food Waste Management: a Case Study in Residential Estates" by Chau-ping, Mak, 麥洲平, was obtained from The University of Hong Kong (Pokfulam, Hong Kong) and is being sold pursuant to Creative Commons: Attribution 3.0 Hong Kong License. The content of this dissertation has not been altered in any way. We have altered the formatting in order to facilitate the ease of printing and reading of the dissertation. All rights not granted by the above license are retained by the author. Abstract: Being a densely populated city, Hong Kong is now facing a serious waste problem. According to waste disposal statistics from Environment Protection Department, 9,547 tonnes of municipal solid waste were generated every day in Hong Kong in 2013. Food waste was the major composition in the MSW, accounting for 38% of MSW in 2013, whereas over 70% of food waste was generated from the residential sector. Since 2005, the government has introduced various schemes and policies with the objectives of waste reduction and development of sustainable waste management system. In this connection, changes in individual household attitudes and bebaviour to support the sustainable food waste management are detrimental to achieving the goal of waste reduction in Hong Kong. Therefore, this study will focus on examining the household attitudes and behaviour toward the sustainable food waste management in residential estates. Recommendations will be made on enhancing public involvement of residential sector in sustainable food waste management according to the findings of questionnaire survey. Subjects: Plate waste - Recycling - China - Hong Kong

Food Waste In Hong Kong

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Author : Pak-Keung Woo
language : en
Publisher: Open Dissertation Press
Release Date : 2017-01-27

Food Waste In Hong Kong written by Pak-Keung Woo and has been published by Open Dissertation Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-01-27 with categories.

This dissertation, "Food Waste in Hong Kong: a Study on Source Reduction" by Pak-keung, Woo, 鄔柏強, was obtained from The University of Hong Kong (Pokfulam, Hong Kong) and is being sold pursuant to Creative Commons: Attribution 3.0 Hong Kong License. The content of this dissertation has not been altered in any way. We have altered the formatting in order to facilitate the ease of printing and reading of the dissertation. All rights not granted by the above license are retained by the author. Abstract: Hong Kong is a densely populated area located in the south-eastern coast of China. The volume of food waste generated surges with the substantial economic and population growth. In Hong Kong, there are currently 3,584 tonnes of food waste produced daily which are mainly disposed at landfills. The existing landfills, however, are expected to be full in the coming 5 years. The food waste problem is therefore urgent and significant. As a response, the Policy Address 2014 puts forward a package of waste management measures and calls for the implementation of "reduction first" approach. This study reviews the past efforts of food waste management and looks specifically at source reduction. Consumerism promotes the progressive purchasing of food products without the consideration of the adverse environmental impacts. The consumer behaviors driven by consumerist lifestyles boosted the food waste quantity. The meanings and relationships of food waste, source reduction, sustainable waste management, consumerism and consumer behaviors are therefore analyzed to illustrate the sustainable food waste management. The principles affecting consumer behavior, household behavior and C&I sector behavior on both supply and demand sides are especially studied to understand the situation. Making reference to overseas experience and a best practice framework, this research study focuses on the attitudes, difficulties and decision making of the Hong Kong residents, foodservice suppliers, the Government and NGOs on food waste issues. Literature review, questionnaire survey, in-depth interviews and site visits were conducted to understand consumer behavior. A collection of government policies and other stakeholders' initiatives was reviewed and analyzed. These include: A food waste & yard waste plan for Hong Kong, Food Wise Hong Kong Campaign, volume-based waste charging scheme, voluntary garbage sorting, OWTF infrastructure, Green lunch charter and Community Green Stations. The green groups have organized food waste reduction programs, food donation activities and light banquet campaigns to promote right-size food purchase and sustainable lifestyles in Hong Kong. Food waste-to-energy approach is more preferred than composting and animal feed production in Hong Kong. Other relevant measures learned from Taiwan can be the environmental awards, food waste recycling industry, financial funding and university researches. The study found that there are insufficient environmental policies and laws, inadequate financial incentives and low level of environmental CSR to promote food waste reduction. Limited collaboration among stakeholders, weak environmental education in the formal curriculum and consumerist lifestyles are also the reasons of the food waste problem. The study concludes that the food waste source reduction is achievable. The Government should improve the existing environmental policies and laws to promote sustainable lifestyles. A combination of measures should be implemented. Waste charging, Food Wise Hong Kong Campaign, food donation, social mobilization, OWTF infrastructure, environmental education and publicity, community green stations and right-size food purchase should work together to solve the problem. DOI: 10.5353/th_b5334458 Subjects: Plate waste - China - Hong Kong Source reduction (Waste management) - China - Hong Kong

Food Waste Management In A Hong Kong Secondary School Campus

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Author : Ho-Yee Ngai
language : en
Publisher: Open Dissertation Press
Release Date : 2017-01-26

Food Waste Management In A Hong Kong Secondary School Campus written by Ho-Yee Ngai and has been published by Open Dissertation Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-01-26 with categories.

This dissertation, "Food Waste Management in a Hong Kong Secondary School Campus" by Ho-yee, Ngai, 危可兒, was obtained from The University of Hong Kong (Pokfulam, Hong Kong) and is being sold pursuant to Creative Commons: Attribution 3.0 Hong Kong License. The content of this dissertation has not been altered in any way. We have altered the formatting in order to facilitate the ease of printing and reading of the dissertation. All rights not granted by the above license are retained by the author. Abstract: Food wastage is becoming a serious problem in Hong Kong. At present, Hong Kong relies simply on landfills to dispose of its waste. Nevertheless, such reliance is not sustainable. It may also lead to different social and environmental problems. With the primary aim to lessen environmental damage and achieve environmental sustainability, food waste recycling can save energy, conserve resources and prolong lifespan of landfills. Therefore, it is important to educate youngsters in order to develop their responsibility and habits in protecting the environment. It has been reported that recycling awareness should be instilled into people's mind from their childhood. Through food waste recycling programmes held in schools, students can increase their awareness and knowledge in that aspect and develop skills for the solutions of environmental problems. On the other hand, such programmes would help reduce food waste at source and draw public attention to the food waste problem. The aims of this study focus on the introduction of a food waste management programme in a Hong Kong secondary school campus and exploring the feasibility and viability of extending it to other secondary schools in Hong Kong in order to minimize waste disposed to landfills. The study shows that the students may gain knowledge about food waste recycling through practical field experience by joining both of the Food Waste Recycling Programme and the Organic Farming Programme under the food waste management policies developed in the school. They allow students to engage more in recycling behavior and increase their awareness of food waste avoidance, reduction and recycling in their daily life. With the tripartite cooperation the Government, the participating schools and the secondary school students, the food waste management held in the school campus is feasible and viable to extend to other secondary schools in Hong Kong in order to lessen the pressure of local landfills. DOI: 10.5353/th_b4854341 Subjects: Food industry and trade - Waste disposal - China - Hong Kong Food industry and trade - Environmental aspects - China - Hong Kong Recycling (Waste, etc) - China - Hong Kong

Household Attitudes And Behaviour Toward Sustainable Food Waste Management

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Author : 麥洲平
language : en
Publisher:
Release Date : 2015

Household Attitudes And Behaviour Toward Sustainable Food Waste Management written by 麥洲平 and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Plate waste categories.

Food Waste Management In Hong Kong

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Author : Chiu-Ue Ng
language : en
Publisher: Open Dissertation Press
Release Date : 2017-01-26

Food Waste Management In Hong Kong written by Chiu-Ue Ng and has been published by Open Dissertation Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-01-26 with categories.

This dissertation, "Food Waste Management in Hong Kong" by Chiu-ue, Ng, 吳昭榆, was obtained from The University of Hong Kong (Pokfulam, Hong Kong) and is being sold pursuant to Creative Commons: Attribution 3.0 Hong Kong License. The content of this dissertation has not been altered in any way. We have altered the formatting in order to facilitate the ease of printing and reading of the dissertation. All rights not granted by the above license are retained by the author. Abstract: In Hong Kong, around 3,600 tonnes of food waste is produced every day. Although different pilot schemes and programmes had been operated by government and organizations, most of them were more like demonstrations on different methods in treating food waste. Up to this stage, no concrete facilities and long-term schemes have been carried out by the government to tackle the food waste generated. In this study, different approaches to treat food waste have been explored and relevant practices in Hong Kong have been investigated. In order to obtain the first hand information from the local situation, 250, 11 and four sets of questionnaires were distributed to the general public, catering sectors and green groups and other NGOs respectively. The relationship between the knowledge and attitude of food waste management and demographics characteristics of the participants were studied. Apart from questionnaires, four interviews with green groups and NGO were conducted. The results showed that all three sectors support implementation of food waste management, and were not satisfied with the current status of food waste management in Hong Kong. Both the general public and the catering sector found "converting food waste to renewable energy" the most suitable practice for food waste management in Hong Kong, while "food waste charging scheme" gain most of the support from the green groups and NGOs. Recommendations were made according to the results of the questionnaires, interviews and literature reviews on successful overseas case studies. DOI: 10.5353/th_b5099134 Subjects: Food industry and trade - Waste disposal - China - Hong Kong

Partnership For Sustainable Waste Management

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Author : 林奕雯
language : en
Publisher:
Release Date : 2012

Partnership For Sustainable Waste Management written by 林奕雯 and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Food industry and trade categories.

Household Food Waste Recycling In Hong Kong

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Author : Yee-Man Chan
language : en
Publisher:
Release Date : 2017-01-27

Household Food Waste Recycling In Hong Kong written by Yee-Man Chan and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-01-27 with categories.

This dissertation, "Household Food Waste Recycling in Hong Kong: Issues and Potential" by Yee-man, Chan, 陳懿雯, was obtained from The University of Hong Kong (Pokfulam, Hong Kong) and is being sold pursuant to Creative Commons: Attribution 3.0 Hong Kong License. The content of this dissertation has not been altered in any way. We have altered the formatting in order to facilitate the ease of printing and reading of the dissertation. All rights not granted by the above license are retained by the author. Abstract: The food waste problem has recently been put in the spotlight in Hong Kong and around the world. Food waste is the largest part of the municipal solid waste in Hong Kong, which accounts for more than a third of all solid waste. In 2011, there was approximately 3,600 tonnes of food waste generated everyday, with two-thirds coming from households and one-third from the commercial and industrial sector. The capacities of the three strategic landfills in Hong Kong are going to be exhausted soon. Therefore, new policy strategies are needed to combat the food waste problem. A questionnaire was conducted with residents in the Tuen Mun district of Hong Kong, which focused on finding out their level of awareness of the food waste problem in Hong Kong; general behaviours of handling and generation of food waste; views and attitudes towards recycling food waste and perceived need for a household food waste recycling scheme in Hong Kong. The findings show that the majority of the respondents have a high level of awareness of the food waste problem in Hong Kong. However, the general behaviour of handling and generation of food waste does not seem to be in keeping with a reduction of food waste. There are a number of hindering factors that discourage food waste reduction and food waste recycling, such as the lack of food waste recycling facilities, hygiene and public health issues, and other social issues such as convenience. Nevertheless, the respondents agree that Hong Kong should introduce compulsory food waste recycling facilities for households in order to combat the food waste problem. With the vast amount of domestic food waste generated, the introduction of a household food waste recycling scheme has great potential to reduce food waste in Hong Kong. The obstacles of introducing household food waste recycling can be overcome by government provision of food waste recycling facilities, as well as maintaining a good hygiene standard. Full government provision of such facilities would increase the level of convenience, including financial convenience, and hence people would be more willing to participate in recycling and reducing their food waste. DOI: 10.5353/th_b5334203 Subjects: Plate waste - Recycling - China - Hong Kong