The mounting food waste problem has recently prompted Hong Kong to promote the reduction and recycling of food waste. As the commercial and industrial sector is one of the major contributors to the waste issue, having the capacity to effectively collect food waste will greatly enhance the recycling and recovery rate of food waste. A pilot small-scale food waste collection system is implemented at a university’s catering complex to study the feasibility and cost-effectiveness of the system as an alternative to manual waste collection, and the potential of it being incorporated as a waste management practice in the sector. User experience from catering staff is gathered to provide recommendations on optimisation of the system. Amount of food waste collected increased after system operation, while number of bins required for disposal decreased per day due to waste compaction by system. System collection provided around 13% cost savings, compared to manual collection from 10-year cost analysis.

Successful Reservation List, 29 December 2020

Promotion Flyer, 29 December 2020