Energy Management
The efficient use of energy makes a significant contribution in this direction, ensuring both the wiser use of the world’s resources as well as generating less pollution in the production of energy.
Experienced Practices
Energy Audits
Guidelines on Energy Audit 2007 was to provide guidelines to encourage owners of commercial buildings to conduct energy audit as it was not a mandatory requirement at that time. With the full implementation of the BEEO in September 2012, owners of buildings specified in Schedule 4 must cause energy audit according to the Energy Audit Code (EAC). Therefore, Guidelines on Energy Audit 2007 is obsoleted. Energy Audit Code and Technical Guidelines on Energy Audit Code were issued. Despite the scope of energy audit under EAC only apply to the CBSI in a building, the energy audit requirements and procedures laid down in the EAC could be extended to cover other BSI as well.
For details, please visit Buildings Energy Efficiency Ordinance’s website to download the lastest edition of EAC.
HK EE Net
A website for Energy Efficient Technologies
This is a new thematic website aiming to provide information on various energy efficient technologies to the public to facilitate the wider adoption of such technologies in Hong Kong.
On this website you will find technical information of over 50 energy efficient technologies that can be applied to various kinds of building services installations such as air conditioning systems, lighting and lift & escalators etc. Other information such as standards, example projects, frequently asked questions (FAQs), reference literature; related local events and news are also provided.
Food Waste Management
PIC/management staff of the catering premises can implement various measures to avoid and reduce food waste, such as purchasing the right amount of ingredients, following the “first-in-first-out” principle in using ingredients, making good use of surplus food or food trimmings for other dishes, donating surplus food, etc.
Points to Note regarding
Separation of Food Waste at Source
- Separate food waste at source before consumption (during meal preparation) and after consumption (after meals).
- Use sieve to drain excess liquid (e.g., soup, sauces) from food waste as far as possible.
- Avoid putting oversized or hard materials into food waste bins.
- General solid waste and other recyclables (e.g., glass containers, metal cans) should be handled separately without putting into food waste bins.
- Food packaging should be removed before recycling.
- Avoid putting food waste containing dishwashing detergent into food waste bins.
- Refrigerate food waste temporarily to reduce odour if necessary.
For details, please visit Buildings Energy Efficiency Ordinance’s website to download the lastest edition of EAC.
Recycling of Waste Glass Containers (including containers of beverages, food and condiments)
A website for Energy Efficient Technologies
- To ensure the recycling efficiency and quality of the recycled materials, it is necessary to pour out the liquid in the glass beverage containers (which would be more preferable if rinsed) and to clean the food and condiment containers.
- If the containers still contain liquid or residuals (i.e. contaminated glass containers), they are not suitable for recycling and should be handled as “waste”.
For details, please visit Best Practice Guides – MSW Charging
Disclaimer: This Guide is for general reference only and have no legal effect and should not be regarded as legal advice. All legislative requirements are subject to the Waste Disposal Ordinance (Cap. 354), Laws of Hong Kong.
Plastic Free Management
To facilitate the adoption of non-plastic tableware in lieu of disposable plastic ones by the trade, the Environmental Protection Department (EPD) has commissioned the Hong Kong Quality Assurance Agency to set up an online information platform for reference by the food and beverage trade, tableware suppliers and the public. The https://www.greentableware.hk/en-us/ has been accepting applications from tableware suppliers since November last year.
In addition to the statutory requirements, as a matter of principle, we should also reduce waste at source and avoid using disposable tableware in order to further protect the environment. If the use of disposable tableware is unavoidable, more environmentally friendly tableware made of non-plastic materials should be used. PIC/management staff of the catering premises can make reference to the following good practices on tableware management:
Dine-in services
- Use reusable tableware
- Do not provide disposable plastic tableware or any type of disposable tableware
Takeaway services
- Do not provide disposable tableware by default or in sets.
- Phase out disposable plastic tableware progressively. Use non-plastic disposable tableware made of paper, bamboo, soft wood, plant fibre materials (e.g., wood pulp, straw pulp, bagasse), etc., as alternatives.
Other disposable-free measures
- Minimise food packaging to support a minimalist culture
- Encourage dine-in/takeaway customers not to use straws (e.g., provide incentives to customers)
- Encourage takeaway customers to bring their own reusable tableware (e.g., provide incentives to customers who bring their reusable tableware, welcome customers to bring their reusable food container by posting notices, etc.)
- Provide reusable tableware lending services to takeaway customers
- Enhance the transparency of environmental measures being put forward by the catering premises (e.g., post written notices at appropriate locations (such as cashier, menu or display boards) for displaying the relevant environmental measures)
For details, please visit Best Practice Guides – MSW Charging
Disclaimer: This Guide is for general reference only and have no legal effect and should not be regarded as legal advice. All legislative requirements are subject to the Waste Disposal Ordinance (Cap. 354), Laws of Hong Kong.
