Last month, we held a seminar at Two Harbour Square in Kwun Tong – “Food Saving and Environmental Protection Practice: From Excess Food to Social Action”, to discuss with tenants and business representatives that food saving is not only an environmental action, but also a social responsibility and a way to connect with people.

Hong Kong discards over 3,000 metric tons of food daily, while approximately one million people suffer from food insecurity.

Today is the twenty-third solar term of the twenty-four solar terms, "Minor Cold," and also the fifth solar term of winter. As the saying goes, "Minor Cold and Major Cold, cold enough to freeze into a ball of ice," at this time the north wind is biting, and the temperature difference between day and night is large, making it the coldest time of the year. It is advisable to warm and nourish the body, dispel cold, and moisturize the kidneys.

Looking back at last month, students from Ma On Shan Tsung Tsin Secondary School stepped out of the classroom and transformed from energetic students into environmental recyclers, participating in two market recycling experiences and personally experiencing the true meaning of "cherishing food"!

Learning through experience: Recycling is not easy at all; pushing carts, weighing, sorting... all require hands-on work. Through this process, students understood that recycling still-edible vegetables is not only environmentally friendly, but also reduces the impact on the environment.

At the extreme of Yin, Yang begins to emerge. With the arrival of the Winter Solstice, the Northern Hemisphere welcomes the longest night of the year. At this time, Yin energy reaches its peak and begins to decline, while Yang energy quietly begins to stir. This is an important time for "winter tonification," and the diet should be warm and nourishing to replenish kidney Yang and nourish and store essence, so as to accumulate energy for the coming spring.

Today we participated in the "30‧50 FoodSmart Conference & Exhibition 2025", with the theme of "Carbon Neutrality and ESG - The Path to Sustainable Development for the Catering Industry". We shared the foundation's work results with Samuel Chui Ho-Kwong. JP, Director of the Environmental Protection Department, and exchanged environmental protection experiences with friends in the industry.

This event is a rare opportunity for us to demonstrate how we can create high efficiency through low-carbon operations that emphasize food conservation, environmental protection, and waste reduction, while also absorbing more innovative green catering concepts.

[SEE Recommendation] With changing priorities in environmental policies, the number of organizations in Hong Kong quietly transferring leftover food from wet markets to underprivileged families is dwindling. We were recently invited to learn about the Shared Food Fund, as the project is nearing its end.

The FoodCommons Foundation is one of the few teams in Hong Kong that still insists on collecting fresh ingredients from local wet markets, processing them immediately, and distributing them to residents. Their philosophy is simple: "Collect locally, distribute locally," transforming food that would otherwise become waste into a safe haven for those in need.