Going sustainable and going green is good for your health and the health of the planet. It can also help to reduce your carbon footprint and save the precious resources like fossil fuels and water. In the festive month of Chinese New Year, BEC is pleased to present you an inspiring dinner with delicious – but green and sustainable food at a participating restaurant (Gold Class) of the Environmental Protection Department’s “Food Wise Eateries” scheme and a Green Monday restaurant partner, supporting the initiatives of food waste reduction, energy efficiency conservation, and a green and sustainable banqueting culture in Hong Kong.
This spring dinner offers an excellent opportunity for BEC members to meet and share ideas on environmental and sustainability issues with our guest from Environmental Protection Department and Green Monday. Come and join us in this sustainable and green Monday spring dinner, you could meet with other like-minded business executives and guests in leading Hong Kong towards a low carbon economy.
Mrs Vicki Kwok, Deputy Director of Environmental Protection Department, Hong Kong SAR Government
Reducing food waste is an important part of the Government’s plan for waste management. In 2014, the Environment Bureau unveiled “A Food Waste & Yard Waste Plan for Hong Kong 2014-2022”, outlining the target of reducing food waste disposal to landfills by 40% in 2022 and mapping out four strategies to tackle food waste, namely reduction at source, reuse and donation, food waste collection, and turning food waste into energy. Among other things, the Environmental Protection Department has launched the Food Wise Hong Kong Campaign to galvanise the community, from individuals to households to commercial and industrial (C&I) operators, to avoid and reduce food waste. Under the campaign, various initiatives have been taken including launching territory-wide publicity programmes, arranging training workshops and issuing good practice guides for different sectors including the C&I sectors. The Food Wise Eateries Scheme is another initiative to encourage eatery outlets in the food and beverage sector to reduce food waste through offering portioned meals and adopting food waste reduction measures. Besides, the Government plans to build a network of food waste recycling facilities. The first phase of the Organic Waste Treatment Facilities (OWTFs), which is scheduled for full operation by end 2017, will primarily treat source-separated food waste collected from the C&I sectors in the catchment areas. Cooperation between the C&I sectors and the Government is essential for reducing food waste generation and diverting food waste to OWTFs for renewable energy generation and carbon reduction.
Mr David Yeung, Founder, Green Monday
Green Monday is a social enterprise that aims to tackle climate change and global food insecurity by making low-carbon and sustainable living simple, viral and actionable. Green LUCK Banquet is an initiative under Green Monday which promotes healthy and green banqueting culture with three simple elements – no waste, no shark fin and 1 vegetarian dish. Green Monday joined hands with food rescue organizations, caterers and shark protection organizations to provide support in redistributing excessive food items at banquets and promote a sustainable banqueting culture.
| Date: | 13 February 2017 (Monday), 6:30pm – 9:00pm |
| Fee: |
HK$398 per head (BEC Member) HK$538 per head (non-BEC Member) |
| Venue: | The Banqueting House (御苑皇宴), 1/F Empire Centre, 68 Mody Road, Tsimshatsui East, Kowloon |
| Language: | English |
Thank you for your support, this event is FULL HOUSE now.
For further information, please contact Ms Jill Chow (T 2784 3942 | E jill@bec.org.hk).
Remarks
(1) Registrations are subject to final confirmations from BEC
(2) Registrations of non-BEC members are subject to seats availability, after allowing for members’ registrations
(3) BEC reserves the right not to accept any registration, at its sole discretion and without the need to give explanations
