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Food Waste Reduction

Food Remain Becoming New Dishes, Food Audit for Restaurants in Clubhouses
2015/02/03
Our Works > Food Waste Reduction > Food Remain Becoming New Dishes, Food Audit for Restaurants in Clubhouses
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The Greeners Action conducted food audit for 5 estate restaurants under Kai Shing Management Services Limited from August to December, 2014 and so to take targeted waste reduction measures. The result showed that food remain from restaurants include vegetables, soup residue, rice, noodles, bread crust, tea residue, coffee residue, and fruit. With skillful cuisine method, 3 estate restaurants made good use of food remain, turning them into new dishes. On one hand, it saves cost in buying food raw materials. On the other hand, new dishes bring economic benefit for industrial and commercial industries through reducing food waste. At the same time it upgrades restaurants’ green images and shows their concern about food waste problem.

Remark: As there was a data mistake earlier, here is the correction: The average food waste production per capita for Club Leighton is 63g while the average food waste production per capita for Royal Ascot is 157g. Sorry for any inconvenience caused.

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