Initiatives Help Food & Beverage Sector Go Green

15 August 2016 – Sustainable practices in the food industry was the focus of a forum held Friday (12 August) during the HKTDC Food Expo (11-15 August). Several industry professionals spoke on the topic at the forum “Hong Kong Green Purchasing – Food & Food Beverage Sector,” where speakers offered insights on such topics as green labeling, efficient energy use, and procurement of eco-friendly ingredients.

New F&B green purchasing guidelines

Founded in 2000, the Green Council is dedicated to the mission of “Conservation begins with Education,” and promotes green purchasing. Linda WP Ho, CEO of the Green Council, said that green purchasing spans the life cycle of various products and services. Using paper products as an example, she said that green purchasing includes such initiatives as working with suppliers of recycled paper and using streamlined packaging. In particular, the use of green labeling allows buyers to identify eco-friendly products. An international standard for sustainable procurement, ISO 20400, will be launched in mid-2017.

To promote green purchasing in the restaurant sector, the Green Council has teamed up with the Hong Kong Federation of Restaurants & Related Trades to develop the “Hong Kong Green Purchasing Guidelines for Food and Beverage (F&B) Sector.” Scheduled to launch in November, the guidelines cover green procurement policy, sustainable choice of food, catering equipment, environment-friendly cleaning supplies, tableware and packaging and food waste management.

Fan Ying-tung, Project Officer of the Green Council, said the guidelines will serve to encourage restaurants to consider switching to eco-friendly options when replacing existing equipment. She also noted that as the sector uses large amounts of  cleaning products and cutlery, local restaurants can  be more eco-friendly by purchasing biodegradable cleansing products, using streamlined packaging, or even using substitute cutlery and packaging with green label certificates.

Accredited fish farm scheme

Sara Stewart, Fisheries Officer (Mariculture Development), from the Agriculture, Fisheries and Conservation Department (AFCD) elaborated on the ‘Accredited Fish Farm Scheme’ launched by the Department in 2005. Under the scheme, participating fish farms are required to meet a set of good aquaculture practices and hygiene standards, and to follow a predefined and rigorous management regime. During the 180-day culture cycle, fish farms are subject to regular inspection and monitoring, and samples must pass all pre-marketing quality assurance tests before they can sell their fish products bearing the ‘Accredited Fish Farm’ stamp.

Ms Stewart noted that with the brand’s matrix code, buyers can trace the origin of the fish supply and the brand’s points-of-sale, while providing quality assurance of its fish products.

Energy-efficient dishwasher for reduced energy costs

Mendel Sun, CEO of Champion Chemicals Ltd, introduced two eco-friendly dishwasher models. He noted that the conveyor-belt style dishwashers are commonly used in the food and beverage sector. The equipment uses ultra-high-temperature processing, with the energy of the steam emitted from the processing undergoing thermo-recycling. The recycled energy may be used for heating. He stated that according to research jointly conducted by his company and the Hong Kong University of Science and Technology, the company’s thermal-recycling dishwasher Neway results in a 47 per cent reduction in monthly energy consumption. Another of the company’s eco-friendly dishwashers and a door type model, which also uses the thermal-recycling technology, reduces energy demand by 50 per cent and energy consumption by 20 per cent.

Promotion of eco-friendly electric kitchens

CLP Power has been promoting eco-friendly electric kitchens in recent years. May Kwan, Senior Business Marketing & Development Manager – Catering Accounts, CLP Power Hong Kong Ltd said that for restaurants, the use of eco-friendly equipment such as IC induction cooker, electric oven and grill, lowers the kitchen temperature, creating a better work environment. It also allows for easier heat control and more efficient cooking. She noted that CLP Power provides  free ‘GREEN PLUS’ quarterly reports, which compare the energy consumption of businesses against industry peers in the same district. It also offers a Customised Energy Checkup Service, providing tailor-made energy and cost-saving solutions for the sector.

In addition, restaurants can participate in workshops and energy-saving guided tours organised by CLP Power to learn more about the benefits of energy conservation. She added that for five consecutive years, CLP Power has organised the ‘GREEN^PLUS Award’ to recognise organisations for their energy-saving efforts. 

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The Hong Kong Trade Development Council (HKTDC) celebrates its 50^th anniversary this year. The HKTDC is the international marketing arm for Hong Kong-based traders, manufacturers and services providers. With more than 40 offices globally, including 13 on the Chinese mainland, the HKTDC promotes Hong Kong as a platform for doing business with China and throughout Asia. The HKTDC also organises international exhibitions, conferences and business missions to provide companies, particularly SMEs, with business opportunities on the mainland and in overseas markets, while providing information via trade publications, research reports and digital channels including the media room. For more information, please visit: www.hktdc.com/aboutus.