Food waste composes easily and it is not sustainable to dispose food waste into landfills. Environmental Protection Department (EPD) of Hong Kong Government strives to reduce food waste and introduced a Food Waste Recycling Partnership Scheme with commercial and industrial section in 2010. The participants will practise source-separation of food waste and EPD will collect the source separated food waste to the Kowloon Bay Pilot Composting Plant (KBPCP) for recycling. To recognize their contribution to food waste reduction, commendation certificate will be presented to them. At present, EPD has commissioned Green Council to co-organize the publicity and promotional activities.

IFMA Environmental Stewardship, Utilities and Sustainability (ESUS) Community provides you a platform to stay abreast of the most upfront sustainability information. Visit the Knowledge Library for continuous update.

Download the Sustainability How-To Guides and learn how to impact your Triple Bottom Line:

• Sustainability in the Food Service Environment written by Angela Lewis, Kathleen Cacciola, Robert B. Dennill in 2011

This guide teaches food service managers and facility managers how to introduce sustainable practices. It addresses local purchasing, waste management, energy conservation, green building design and provides practical directions for implementation.

• Comprehensive Guide to Water Conservation written by David Cosaboon, Edward J. Jarger, Gary Klein, Patrick Okamura, Mike Warren, Rob Zimmerman in 2009

This guide provides instructions to help facility managers benchmark, evaluate and reduce water consumption, defining domestic, processed and outdoor water types and explaining strategies to reduce each.