EPD Partnership with Trade & Industry

Launching Ceremony of the Environmental Help Desk Services for the Restaurant Trade

Date: 31 May 2002

Venue: Theatre, G/F Jockey Club Environmental Building 77 Tat Chee Avenue, Kowloon

Officiating Guests:

Mr CHING Kee Chairman, Association of Restaurant Managers
Mr NG Tak-leung Chairman, Hong Kong Federation of Restaurants and Related Trades
Mr YEUNG Wai-sing Chairman, Association for the Hong Kong Catering Services Management
Mr LI Hon-shing, Michael Exeutive Director, The Federation of Hong Kong Hotel Owners
Dr Michael CHIU Assistant Director, Environmental Protection Department

	Number of Attendants:
	Over 150 persons including representatives from restaurant associations, representatives from large-scale restaurants, government officials, contractors and suppliers, representatives from the energy sectors, representatives from tertiary institutions and the press etc. attended the event.

Introduction:

One-stop "Environmental Help Desk Services for the Restaurant Trade" was launched by the Environmental Protection Department (EPD) and the catering industry. The services were mainly run by the Business Environment Council and had received generous support from various restaurant associations. There were mainly three types of services: "Green Restaurant Website", "Green Restaurant Hotline" and "List of Environmental Pollution Control Equipment Supplies/Contractors". Attendants of the launching ceremony were briefed on the "Environmental Help Desk Services for the Restaurant Trade" and the models of the latest pollution control equipment demonstrated by the EPD. The aim was to enhance attendants' understanding on green restaurants.

Environmental Exhibition & Conference for the Food & Restaurant Trade

Environmental Exhibition & Conference for the Food & Restaurant Trade
Catering business in Hong Kong faces more environmental challenges than anywhere else. Restaurant operators and staff are all looking for efficient and cost-effective means to tackle pollution problems such as oily fume, sewage, noise, waste and oil refuse, in order to provide a more comfortable environment for customers, to promote their image and to increase their competitiveness.

Headed by the Environmental Protection Department with the joint efforts of more than 10 organisations, a two-day event "Environmental Exhibition and Conference for the Food and Restaurant Trade" was held on 3-4 July 2002 at the Hong Kong Convention and Exhibition Centre. The aims of this event were to:

Strengthen among the trade the recognition of the importance of environmental issues in food supplies;
Let the restaurant owners understand environmental technologies and equipment which are both efficient and cost-effective;
Provide technical support and solutions to environmental problem faced by the restaurant trade;
Promote the environmental image of the restaurant trade.

Contents of the Exhibition This event was divided into two parts, the exhibition and the seminar. There were about 100 exhibition booths showing introducing environmental equipment, products and services according to the following five topics: 1. Pollution Control Technologies and Equipment 2. Saving Energy and Water 3. Waste Reduction and Resource Recycling 4. Food Waste Composting and Organic Farming 5. Others (Indoor Air Quality, Environmental Building Design and Green Products)		Click to enlarge Exhibition Contents (Chinese Only)

Topics of the Seminars

Eight topics catering for the need of different food and restaurant trade, relevant professional bodies and schools were arranged:

1. Local Innovations on Water Purification and Grease Removal
2. Food Waste Composting - Changing Waste to Resource
3. Tips for Restaurants- By Saving Energy and Water, We Save Money
4. Organic Food - The Healthy Trend
5. Workshop on Food Waste Composting
6. Environmental Regulations and Hints for Starting a Restaurant Business in the Mainland China
7. Local Innovations on Combating Cooking Odour and Improving Indoor Air Quality
8. Building Design and Management for Restaurants

(The exhibition and the seminar were conducted in Cantonese and Putonghua only)

Design Competition on Green Restaurant Model

A "Design Competition on Green Restaurant Model" for students was held with the theme "An Ideal Green Restaurant". It aimed at initiating students' creative thinking and strengthening their knowledge on environmental issues in the food and restaurant trade.


Leaflet: (Chinese Only)		Poster: (Chinese Only)

Workshop and Thematic Seminars on Towards Green Restaurant 2005

		A series of workshop and thematic seminars for the restaurant and related trade was held in February and March 2005.
	The objectives of the workshop and thematic seminars are : To provide a forum for EPD and other related government departments and the restaurant trade to acquire knowledge of and discuss issues related to "Green Restaurant"; To provide audience an ideal opportunity to acquire first-hand experience and knowledge from a number of overseas experts and local trade pioneers/leaders. To share know-how knowledge and practical experiences of other countries and of local trade pioneers/leaders. To build up connection network and relationship with overseas experts and their organizations so as to allow subsequent future exchange for mutual benefits and for the good development of the restaurant trade towards "Green Restaurant".

Key topics covered by the Workshop and Thematic Seminars are as follows :

Workshop on Towards Green Restaurant 2005 :

餐飲業油煙標準及測試方法
環保冷水解凍法的研究成果
慳水實驗計劃的成果
社區為本的有機農業
廚餘處理的科技、商機和挑戰
地產發展管理商如何推動環保食肆
綠色酒店的環保指引
餐飲業採用環保設備的經驗分享
推行環保食肆的經驗分享
提倡環保食肆採用更環保的食物容器

Thematic Seminars on Towards Green Restaurant 2005

Public Policy and Planning on Recovery of Organic Resources in Australia
Total waste treatment and energy recovery - sustainable energy from restaurant and food processing in UK
Fat Oil & Grease (FOG) Problem Characterization; Best Management Practices; Education and Outreach - The San Francisco FOG Program
油煙排放標準及防污設備測試報告
本地食肆廚餘的研究及管理方案
廣州市餐飲業油煙和氣味污染現狀和執行標準
有機廢棄物無害化處理技術及精製有機肥開發
Problems of fats, oils and grease for the restaurant trade, the authorities and society. Grease trap technology for the restaurant trade - problems with low tech grease traps and the advantages of a grease trap treatment solution
Techniques of Recovery of Organic Waste - An Australia Experience
Permitting, monitoring and enforcement; FOG Program database tools; Lessons learned, problems and solutions - The San Francisco FOG Program
廣州市生活污水處理現狀和相關政策
餐飲廢水油脂的回收技術設備與個案研究
納米科技與餐飲業息息相關
廣州市越秀區餐飲業油煙、噪聲、污水的執行程序和處理狀況

More than 1,000 people attended the workshop and thematic seminars.