Provide support in implementing a marketing plan for our 10th Anniversary Celebration Series

This project offers an excellent opportunity for those passionate about food rescue and sustainability to make a significant contribution to our organization's mission while gaining practical experience in nonprofit event marketing.

From August 2023 to July 2024, the Food Commons Foundation and its regional partners collected 612,681.33 kg of food and distributed 602,118.08 kg, achieving a 98.28% distribution rate, with a total of 646,207 beneficiary instances. Since June 2009 to July 2024, the food recovery and sharing project has collected a total of 11,220,060.99 kg of food, with a total distribution of 10,653,851.76 kg, accounting for 94.95%, with a total of 9,801,359 beneficiary instances. Cherishing food and reducing waste not only directly reduces food waste and alleviates the burden on landfills but also provides food support for those in need, easing their economic pressure and creating green job opportunities, achieving multiple benefits.

Seeking an advisor to help creatively plan and strategise our 10th Anniversary Celebration Series

What we need

• Join an initial briefing to learn more about our organisation and our 10th-anniversary goals
• Facilitate with generating innovative ideas for a series of events to mark our 10th anniversary, offering strategic guidance for the planning and execution of various events (e.g. fundraisers, community outreach, awareness campaigns)
• Share insights and best practices on fundraising, event promotion, and attendee engagement to improve decision-making
• Advise on event strategy, ideation, and timelines to ensure smooth coordination and impactful results
• Help develop a clear roadmap and key milestones for the series of events, aligning efforts with the organization’s goals and capacity
• Collaborate closely with volunteers who will support the event's execution, sharing suggestions to help guide their work

SCMP 5 Sep 2024

As the chief executive prepares to deliver this year's policy address, Food Commons Foundation would like to emphasise the urgent need for a comprehensive approach to food waste reduction in Hong Kong. Given that public concern over environmental issues is growing, we advocate sharing as a key strategy for reducing food waste. This approach would not only minimise waste but also address social challenges, such as poverty and community cohesion.

The new Policy Address will be released in October. The Food Commons Foundation suggests that the government expand the coverage of food recovery, strengthen cooperation with non-profit organizations, ensure that surplus food can be delivered to those in need in a timely manner, and reduce food waste. Additionally, the Foundation proposes installing smart food waste recycling bins in public housing estates and private residential areas, as well as establishing a corporate food-saving incentive program to recognize companies that reduce food waste.

From June 18 to July 15, the Food Commons Foundation, along with community organizations, surveyed 307 citizens who benefited from surplus food sharing. Nearly 80% of respondents were 60 years old or above, reflecting the urgent need for food sharing programs among the elderly. 67% of respondents received surplus food 1-2 times per week, while 21% received it 5 days a week, indicating a stable demand for food sharing in society.

As Hong Kong society's concern for environmental issues continues to grow, the Food Commons Foundation has noticed increasingly heated public discussions on waste management policies. Against this background, we would like to put forward some suggestions for the 2024 Policy Address, particularly on how to more effectively address the issue of food waste.

We believe that adopting a multi-pronged strategy is crucial when tackling the challenge of food waste. Within this strategy, we suggest making food waste reduction through sharing a key focus. Food waste reduction through sharing not only directly reduces food waste but also addresses social issues simultaneously, achieving multiple benefits. Specifically, the advantages of food waste reduction through sharing include:

Today is the second solar term of autumn, “end of heat”. End of heat is a solar term that reflects changes in temperature. It means the hot and unbearable weather has finally come to an end. The temperature will drop significantly and the air will become dry. During the end of heat period, you may eat more dishes made from the following vegetables:

今天是二十四節氣的第十三個節氣「立秋」，也是秋季第一個節氣。正所謂「立秋不是秋，天涼白露後」，立秋不代表已經進入秋季，現正處於三伏天的末伏，天氣持續悶熱。宜運動出汗，去除濕氣，飲食上建議少吃辛味食品，可以多吃清火、潤燥的食品。

即使夏日的高溫令人難以忍受，義工們仍選擇走出舒適的室內，穿梭在街頭回收和派發食物給有需要的人群

今天是夏季最後的一個節氣「大暑」，正值「三伏天」的中伏階段，因此是非常炎熱的時期！大暑期間，可以多吃由以下蔬菜所製成的菜式：