Food Wise Hong Kong Steering Committee

Membership list: (with effect from 1 July 2025 for two years)

Chairman
Secretary for Environment and Ecology

Members
Mr Kiyotaka Ando
Ms Ho Pui-suen
Mr Kam Lin-wang
Mr Kwok Chi-kit
Dr Lai Gor
Mr Leung Chun-wah
Mr Ling Wai-hon
Ms Low Lit-ping
Mr Mak Man-chiu
Mr Mau Kwok-sheung
Ms Ng Man-yin
Ms Ngan Tsz-ching
Mr Poon Kin-leung
Mr Tam Siu-sing
Mr Wong Ka-kin
Mr Wong Ka-wo
Mr Yip Hing-kwok
Mr Yip Ka-yun
Representative of the Education Bureau
Representative of the Food and Environmental Hygiene Department
Representative of the Home Affairs Department
Representative of the Housing Department
Representative of the Information Services Department
Representative of the Social Welfare Department


Secretary
Assistant Director 

Terms of Reference
The Food Wise Hong Kong Steering Committee is to formulate and oversee the implementation strategy of the Food Wise Hong Kong Campaign to accomplish the objectives of the Campaign. The objectives of the Campaign are to:

1. Promote awareness of the community on the food waste management problems in Hong Kong in support of government policies to achieve the visions in the Waste Blueprint for Hong Kong 2035 and the target of attaining carbon neutrality before 2050

2. Encourage and facilitate the separation and collection of the unavoidable food waste to enhance recycling of resources and help achieve carbon neutrality target

3. Coordinate efforts within the Government and public institutions to lead by example in food waste reduction

4. Instill behavioural changes in the community at individual and household levels that will help reduce food waste generation

5. Draw up and promote good practices on food waste reduction of commercial and industrial establishments

6. Encourage leadership in the commercial, industrial and community sectors to take action and share best practices

7. Facilitate food donation between the establishments with surplus food with charitable organizations in the community

8. Encourage avoidance of the use of disposable plastic tableware and reduction in food packaging