Media

Explores Collaborative Approaches to Achieve Resource Circularity in Foodservice Industry
Introduces Self-study Practical Guidebook for Foodservice Businesses’ Transition
to a Circular Economy

Hong Kong, renowned for its diverse and thriving food scene, hosts an array of dining establishments, from local “Cha Chaan Tengs”, cafes and snack shops to international chain restaurants, bars and fine dining. However, the dynamic foodservice industry also generates substantial waste, leading to resource depletion and increased operational costs. In alignment with the government's strategy for "Waste Reduction, Resource Circulation, and Zero Landfill," the upcoming municipal solid waste charging scheme and single-use plastic ban demand the industry's collaboration with various stakeholders to transition towards a circular economy.

The Centre for Civil Society and Governance (“CCSG”) of The University of Hong Kong (“HKU”) is hosting the sixth Knowledge Primer (KP6) on October 17, 2023 (Tuesday) titled “Realising Resource Circularity in Foodservice Industry”, to inquire into how the local foodservice industry can attain resource circularity through collaboration with the government, businesses, consumers and culinary training institutes. The KP6 is part of the Centre’s 4-year Partnership for Sustainability Leadership in Business (“PSLB”) project supported by The Hongkong Bank Foundation. The action project is first-of-its-kind in Hong Kong, which aims to foster partnerships and collaborations between big corporations, small and medium-sized enterprises (SMEs), start-ups and other stakeholders in pursuit of sustainability through knowledge transfer, capacity building, and networking opportunities; these collaborations and partnerships will strengthen the business ecosystem and also generate synergy for tackling sustainable challenges.

The event features four individual presentations. Invest Hong Kong will first discuss the latest local trends of foodservice value chain’s innovation for circularity. Next, the Institute of Dining Professionals will identify the challenges involved in realising resource circularity, and discuss possible strategies for the industry to align the operations with resource circularity. It will be followed by Maxim’s Group to present practical insights of engaging consumers on circularity with the Circularity in Action projects’ experiences. Finally, the Principal of Hotel and Tourism Institute, Chinese Culinary Institute, and International Culinary Institute will address incorporating circular thinking into practitioner education through innovative curricula and learning experiences. The four speakers will participate in a panel discussion to exchange ideas on their different roles, and also potential synergies in the foodservice industry’s value chain to bring about circular transition. (Please refer to the official event website for more details: KP6)

KP6 will also mark the launch of A Practical Guidebook to a Circular Economy: Collaborating with Value Chain Partners for a Resilient Business. Representatives from the 17 contributing organisations of the Practical Guidebook alongside the presence of the speakers, The Hongkong Bank Foundation and the Centre will together unveil the publication in the ceremony. Designed as a go-to self-study resource particularly for foodservice business owners and managers to grasp and act on the idea of resource circularity, this Guidebook emphasises intellectual access, practicality, value chain-based problem-solving, and local relevance. The guidebook highlights exemplary circularity projects and best practices for reference, and also provides standard-aligned step-by-step guidance and readily available templates to help the readers translate commitment into action.

Media representatives are cordially invited to attend the primer. Details are as follows:  

Date : October 17, 2023 (Tuesday)
Time & Featured Speakers :
2:00 p.m. – 2:30 p.m. (Registration)
2:30 p.m. – 3:55 p.m. (Individual Presentations and Panel Discussion)

• Ms. Sindy Wong, Head of Tourism and Hospitality, Invest Hong Kong, The Government of the Hong Kong Special Administrative Region
• Mr. Carrel Kam, Vice Chairman, Institute of Dining Professionals
• Mr. Pippo Au, Head of Supply Chain, Maxim’s Group
• Mr. James HP Yap, Principal, Hotel and Tourism Institute, Chinese Culinary Institute, and International Culinary Institute

3:55 p.m. – 4:15 p.m. (Launch Ceremony of A Practical Guidebook to a Circular Economy: Collaborating with Value Chain Partners for a Resilient Business)
4:15 p.m. – 4:45 p.m. (Networking Session)
Venue : HKU iCube, 4005-07, Two Exchange Square, Central, Hong Kong (Map)
Language : Cantonese and English (with simultaneous interpretation)

For registration, please email darwinth@hku.hk or via phone at +852 3917 4763 by October 13, 2023. The event will be held physically on-site.

About the Partnership for Sustainability Leadership in Business
The “Partnership for Sustainability Leadership in Business” (PSLB) is a four-year (2020~2023) action research programme initiated by the Centre for Civil Society and Governance, HKU, and supported by The Hongkong Bank Foundation. The Project is led by Professor Wai-Fung Lam, together with a group of sustainability experts. It is aimed at fostering sustainability leadership and collaboration in the business sector of Hong Kong through knowledge transfer, capacity building, and network development; in particular, the Project strives to foster strong partnerships between big corporations and small and medium-sized enterprises (SMEs) in pursuit of sustainability. The Project aspires to build a collaborative ecosystem which will enhance the capacity and role of SMEs in Hong Kong and the Greater Bay Area in attaining sustainable development. More information about the Project can be found on: https://ccsg.hku.hk/pslb/.

About the Centre for Civil Society and Governance of The University of Hong Kong
Established in December 2002, the Centre for Civil Society and Governance (the Centre) strives to enhance our knowledge of civil society and its contribution towards good governance, and to facilitate the attainment of a sustainable society through forging community-based, innovative solutions to inform policy deliberation and collective actions. The work of the Centre is organised around three Labs—the Policy for Sustainability Lab (PSL), the Social Entrepreneurship and Civic Action Lab (SECAL), and the Nonprofits and Philanthropy Lab (NPPL); each of them representing a research focus and an area of excellence of the Centre. More information about the Centre can be found on: http://ccsg.hku.hk

For inquiries, please contact PSLB Team:
Mr. Darwin Leung
Tel: (852) 3917 4763
E-mail: darwinth@hku.hk