Build wholesome communities, cooperate across departments, and incorporate resources for food and kitchen waste.

As Hong Kong enters a new phase of sustainable development with an ageing society, food resource management transcends environmental protection and directly impacts public health, grassroots support, and the capacity of the healthcare system. The large amounts of nutritious food and kitchen waste that go unused daily reflect a need for improvement in existing systems and infrastructure.

The Food Commons Foundation recommends that the government prioritise "integrated resource management of food surplus and food waste," promote cross-departmental collaboration, strengthen community engagement, and enhance the legal framework. Integrating food surplus distribution and food waste recycling mechanisms will improve grassroots diets, reduce the risk of chronic diseases, alleviate pressure on public healthcare, accelerate energy recycling, reduce landfill waste, and contribute to achieving carbon neutrality. This will help build a sustainable city that values food, is healthy, and is inclusive.

Food recycling is an urban infrastructure project, not a charitable endeavour.

In June, the Food Commons Foundation held a food cherish talk at Baptist Lui Ming Choi Primary School. Students focused on understanding the problem and impact of food waste and actively participated in Q&A sessions. At the end of the talk, students shared many ways to practice food cherish behaviour (such as planning menus and making good use of leftovers). We believe they all benefited greatly from the talk.

From December 2024 to May 2025, the Food Commons Foundation's "Food Sharing in the Community" project, in collaboration with its local partner, the Shatin Women Association, held 10 market recycling experience sessions at Tai Wai and Ma On Shan wet markets with primary and secondary schools, co-educational groups, and community families from Tsuen Wan, Tuen Mun, Kowloon City, and Sha Tin. The sessions attracted 98 participants, ranging from children aged five to Form 5 students, as well as teachers, parents, and community volunteers.

Cherishing food is about valuing resources, taking care of others, and loving the environment—it's not only about cutting down on waste. By interacting with stall owners and beneficiaries, learning about recycling procedures and sorting, and experiencing the sources of leftover food directly, participants developed an awareness of food waste and its destinations. Education is not limited to the classroom. Students can develop empathy and real-world experiences that textbooks might not impart by being given the opportunity to engage in community service projects outside of the classroom.

Today marks the last solar term of summer, "Great Heat," and also the hottest period of the year. Hong Kong has been experiencing days of high temperatures mixed with sudden showers, making the air feel like a sauna.

During the Great Heat period, enjoy dishes made with the seasonal vegetables.

The Food Commons Foundation volunteers were unfazed by the intense heat and the constant chirping of cicadas!  The volunteers battled the intense heat while toting bulky lunchboxes and bread, and their clothes were drenched from perspiration.  As planned, they transported the meals to those in need while navigating the sweltering streets.  We are truly appreciative of the volunteers' efforts!

We need volunteers to help deliver food to those in need in all areas. Are you willing to spend a little time to help others? We sincerely invite you to register as a volunteer. Only when everyone contributes their own strength can our actions continue.

Today is "Minor Heat", one of the 24 solar terms. Minor Heat is the fifth solar term in summer, marking the official start of midsummer. The weather continues to be hot and humid, which can easily lead to "steaming up and boiling down". It is advisable to keep indoor air circulating and avoid over-reliance on air conditioning, which may cause cold air to invade the body.

A workshop on "Responsible Food Packaging Bags" was successfully organised last weekend (June 28) thanks to the efforts of the Food Commons Foundation's Food Wise Ambassador Training Program instructors and the ELCHK Tai Wo Integrated Youth Service Centre!

Tai Wo Po Nga Court was alive with laughter and inventiveness from the afternoon till sunset that day.  Around the table, kids and adults were getting ready to update snack packaging bags, learning stitching techniques under the instructor's supervision, lending a hand to one another, and occasionally bursting with "I sewed it!" surprises.  After finishing, the eager kids displayed their imaginative creations, which included identical snack designs printed on the bag's exterior!

The more the merrier community activities - Barter•Green Family  Day

host by ELCHK Tai Wo Integrated Youth Service Centre 

A workshop on "Responsible Food Packaging Bags" was conducted by instructors from the Food Commons Foundation's Food Wise Ambassador Training Program.

Date: 28th June,2025 (Saturday)

Outdoor version: Corner Joy Swap - Community Item Recycling Station

Time:14:00-20:00

Location: Ground Floor,Yat Wo House (Block A), Po Nga Court,Tai Wo

Remember to take part—it's free!

Last Saturday was the summer solstice, the solar term with the longest daylight hours in the Northern Hemisphere. The hot summer officially started when the sun was directly over the Tropic of Cancer. The human body is prone to perspiration and energy consumption during this period of strong Yang energy. Light meals are recommended to dissipate heat and restore fluids.

During this year's Dragon Boat Festival, the Food Commons Foundation received 353.38 kg of rice dumplings donated by merchants and community members in Shatin District and successfully shared them with 2,025 people in need. We sincerely thank all donors for their generous support. Your kindness not only reduces food waste but also brings festive warmth to the community.