Bring Your Own Containers (BYOC) Eateries
DetailsTo encourage eateries to welcome the public to bring their own containers or use reusable container lending services when ordering takeaways, and facilitate the public to identify and access such waste-reducing eateries to reduce the use of disposable plastic containers
Green Restaurants
All ĀGreen RestaurantsĀ have committed to implementing at least one Green Measure below, including: Green procurementEnergy-saving measureWater-saving measureWaste reduction and recycling
FoodWaste Lean and Green Label Scheme
IntroductionThe FoodWaste Lean and Green Label Scheme is a strategic plan to encourage companies to be certified in waste management systems to reduce food waste. This motivates companies and organisations to reduce the amounts of food preparation scraps, uneaten food
Be an EatSmart Restaurant
How to become an EatSmart Restaurant?A newly enrolled restaurant can start as a One-star EatSmart Restaurant (ESR) by offering at least five ĀMore Fruit and VegetablesĀ dishes on a daily basis.
Food Wise Hong Kong Campaign > Food Wise Eateries Scheme
BackgroundThe Environmental Protection Department launched the ĀFood Wise EateriesĀ Scheme in 2015 to encourage eateries to reduce food waste at source together with customer through offering portioned meals and adopting food waste reduction measures. Applications are accepted all year round
