Don’t Be a Big Food Waster - A Global Citizens’ Guide to Saving Food, Money and the Planet

The is a translated version from the very first book on "food waste reduction" in Hong Kong, written by a Chinese author, which originated from the author's master's thesis.

Foreign research mostly focuses on food waste treatment technology—such as how to recycle food waste into electricity. This falls under food waste recycling technology, whereas "food waste reduction" goes a step further: it studies how to halt the generation of food waste altogether, so that no food waste exists in the first place.

The fundamental solution to the food waste problem lies in helping Hong Kong citizens and food suppliers resolve the contradictions between "food waste and profit, enjoyment, obesity, face (prestige), convenience, and health."

If conflict of interest cannot be resolved, there must be sufficient environmental awareness, financial incentives, and policy/legal frameworks in place to support it. Effective food waste reduction requires simultaneous efforts from both consumers and food suppliers, as well as the integration of food waste reduction and recycling initiatives among stakeholders. Hong Kong must continue to refine the anti-food waste legislation, quantity-based charging for non-residential food waste, mandatory waste sorting, the food waste collection pilot scheme, and the O·PARK Organic Resources Recovery Centre to achieve a high food waste recycling rate.

"Practice food minimalism; cherish food and don't waste!" Let us cherish food together, swim with the tide, and build a high-principled, environmentally beautiful Hong Kong—and we will find success and happiness.

Henry Woo (Woo Pak Keung)

Graduated with a Master of Science in Environmental Management from The University of Hong Kong and a Bachelor of Business Administration in Professional Accountancy from The Chinese University of Hong Kong, Henry is a Registered Teacher in Hong Kong. Versed in environmental protection, education, business, finance, and general studies, he appropriately applies his multidisciplinary expertise to address Hong Kong's food waste problem. He currently lives and works in Shanghai.

His master's thesis was titled "Food waste in Hong Kong: a study on source reduction". He has conducted in-depth interviews with Hong Kong citizens, food suppliers, the Hong Kong government, and environmental groups. Possessing a rich understanding of the food waste issue in Hong Kong, he has deep insights into their attitudes, decision-making processes, and the challenges they face, allowing him to propose effective solutions to Hong Kong's food waste problems.

Contact: foodwise@126.com

"Reading this book allowed me to review the old and learn the new. I also hope it inspires more people to translate knowledge into action—working together to reduce waste and carbon emissions, enjoy a low-carbon lifestyle, and support Hong Kong's journey toward carbon neutrality."

"I hope readers enjoy this book in a relaxed mood while reflecting with a serious attitude on how we can each do our part to reduce food waste."

"This refreshing voice amidst a turbulent world and this warm reminder remain truly worthy of everyone's appreciation and support."