2024-08-22
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:
- Direct reduction of food waste: Through food sharing, food that might otherwise be discarded is redirected to those in need, reducing waste at the source.
- Alleviating poverty: Helping low-income families and individuals in need obtain food support, reducing their economic burden.
- Improving resource utilization efficiency: Compared to converting food into compost or other forms of recycling, direct consumption is the most efficient use of resources.
- Fostering social responsibility: Through food sharing, community cohesion is strengthened, and citizens' awareness of food cherishing and social responsibility is cultivated.
- Complementing existing waste management systems: By reducing the amount of food entering the waste treatment system, it can serve as a powerful supplement to existing recycling and processing facilities.
Based on these reasons, we suggest that the government consider strengthening support for food waste reduction projects when formulating relevant policies. We believe this will not only effectively reduce food waste but also contribute to building a more comprehensive and effective waste management system.
Our suggestions are based on the latest community survey results. From June 18 to July 15 this year, the Food Commons Foundation, in collaboration with the Shatin Women's Association, Action Health, Tin Shui Wai Community Development Network, and the Women's Services Association, conducted a community surplus food sharing questionnaire survey, interviewing a total of 307 beneficiaries of food recovery and sharing. 79% of the respondents were 60 years old or above, reflecting the urgent need for food sharing among the elderly population.
The survey results show that 67% of respondents receive surplus food sharing 1-2 times per week, while 21% receive it 5 days a week, highlighting a stable demand for food sharing. More importantly, 84% of respondents believe that surplus food sharing activities are beneficial to their health, and 92% believe it helps their economic situation. These data clearly demonstrate the significant impact of food sharing programs on improving citizens' quality of life.
In light of this, we propose the following specific recommendations:
- Strengthening food recovery and sharing networks:
• Expand the coverage of existing food recovery networks, especially increasing the number of collection points in densely populated areas.
• Enhance cooperation with non-profit organizations to establish a more comprehensive food sharing system, ensuring that surplus food can reach those in need in a timely manner.
• Pay special attention to the needs of the elderly and chronic disease patients, providing more food choices suitable for them, such as fruits and vegetables. Our survey found that 51% of respondents have hypertension, 33% have diabetes, and 26% have osteoporosis. 21% of respondents have dietary restrictions or special needs, of which 75% need less oil, sugar, and salt.
• Increase funding for organizations such as the Food Commons Foundation to support the expansion of food recovery and sharing networks, improve food storage and transportation facilities, and ensure food safety and quality.
• Encourage more local groups to participate in food sharing programs to expand the beneficiary groups.
• Provide targeted support for the recovery and sharing of the most commonly shared surplus food types, such as vegetables (82%), fruits (60%), and staple foods (grains, bread, noodles, pastries, rice, biscuits, etc.) (58%). - Promoting voluntary waste reduction incentive programs:
• Establish a corporate food cherishing incentive program to commend enterprises that excel in reducing food waste, enhancing the industry's motivation to donate food.
• Install smart food waste recycling bins in public housing estates and private residential areas across Hong Kong to encourage resident participation in recycling.
• Encourage commercial and industrial building management companies to voluntarily set up food waste collection facilities and provide tax incentives or other rewards.
• Provide waste reduction training and certification for food-related enterprises and offer corresponding incentives to certified enterprises. - Strengthening public education and promotion:
• Vigorously promote the concept of "cherishing food and reducing waste" to raise public awareness of food waste issues.
• Organize community workshops to educate citizens on the correct methods of food waste classification and recycling.
• Promote the concept of food recovery and sharing in schools to cultivate environmental awareness in the next generation.
We understand that the government faces many challenges and considerations in formulating and implementing waste management policies. We believe that by strengthening the emphasis on and support for food waste reduction through sharing, we can not only reduce food waste but also better respond to social needs and provide strong support for the overall waste management strategy. This will not only increase public acceptance of relevant policies but also lay the foundation for building a more comprehensive and effective waste management system.
The Food Commons Foundation will continue to work with local partners to promote food recovery and sharing, reduce kitchen waste, and help those in need, contributing to building a more environmentally friendly and caring Hong Kong society. Over the past 15 years, our food recovery and sharing projects, focusing on surplus food from markets and soon-to-expire packaged food, have cumulatively rescued over 11,083 tons of surplus food that would have been disposed of in landfills, benefiting 9.62 million people. These achievements fully demonstrate the feasibility and benefits of the food waste reduction through sharing model.
We urge the government to seriously consider our suggestions and further strengthen support for food waste reduction projects in the overall waste management strategy. Through the joint efforts of the government, non-governmental organizations, and the community, we believe Hong Kong can become a more environmentally friendly, caring, and sustainable city.
Sincerely,
Food Commons Foundation
Women's Services Association
Shatin Women's Association
Tin Shui Wai Community Development Network
Action Health
August 22, 2024
Appendix: Results of the Community Surplus Food Sharing Questionnaire Survey
The results of a community surplus food sharing questionnaire survey conducted by the Food Commons Foundation in conjunction with New Territories community partners show that food sharing activities allow the elderly to consume sufficient fruits and vegetables, which is beneficial to their health and economic situation. However, based on common diet-related diseases among the elderly, respondents also reported hypertension, diabetes, and osteoporosis. In terms of dietary habits, over half of the respondents indicated moderate intake of fruits and vegetables, but over half reported low intake of dairy products and alternatives. All 307 respondents live in the New Territories and regularly receive surplus food sharing, with nearly 80% aged 60 or above. The survey reflects the elderly's need for community food support and nutritional health education.
This surplus food sharing activity questionnaire survey was conducted jointly by the Food Commons Foundation, Shatin Women's Association, Action Health , Tin Shui Wai Community Development Network, and the Women's Services Association. The respondents were residents of Shatin, North District, Yuen Long, Tin Shui Wai, Kwai Chung, and Tsing Yi districts who receive food recovery sharing. The survey was conducted from June 18 to July 15, 2024, interviewing a total of 307 people aged between 18 and over 80, with 79% being 60 years old or above. 77% were female and 23% male. 62% were retirees, 27% were housewives, and 8% were employed.
Regarding health conditions, the top three diet-related common diseases were: hypertension (51%), diabetes (33%), and osteoporosis (26%). 69% of respondents regularly take medication; 79% have no dietary restrictions, while 21% have dietary restrictions or special needs, of which 75% need less oil, salt, and sugar.
In terms of dietary habits, respondents who reported moderate intake were as follows: vegetables (61%), meat, fish, eggs, and alternatives (60%), fruits (54%). Those reporting low intake were: dairy products and alternatives (54%), oil, salt, and sugar (52%), staple foods (grains - rice, noodles, and other carbohydrates) (50%). As for eating out or buying takeaways, 35% do not eat out or buy takeaways every day, 24% do so once or twice a month, and 22% once or twice a week, indicating that the elderly rarely eat out or buy takeaways.
Regarding the frequency of receiving surplus food sharing, respondents mainly receive it once or twice a week (67%), followed by once a day from Monday to Friday (21%), and 11% receive it once a month. The most commonly received surplus foods were: vegetables (82%), fruits (61%), and staple foods (rice, noodles, pastries, and other carbohydrates) (58%). Regarding the surplus food sharing activities, 84% and 92% of respondents believed that the activities were beneficial to their health and economic situation, respectively.
Community surplus food sharing programs can help the elderly improve their diet and health conditions by providing sufficient fruits and vegetables, helping them consume more vitamins, minerals, and dietary fiber, which is beneficial for preventing and controlling chronic diseases such as hypertension and diabetes. Increasing the supply of low-fat dairy products or calcium-fortified soy milk alternatives can help the elderly supplement calcium and prevent osteoporosis. The activities can comprehensively help the elderly improve their dietary structure, prevent and control common diseases, and improve their quality of life.