Restaurant Partnership Programme - Archives

The EPD also focuses on developing and promoting cost effective environmental practices such as those below :

1.
Cooking fume control
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Cooking fume control - The EPD commissioned the Hong Kong Productivity Council to examine greasy fume removal technology (such as electrostatic precipitators, hydrovents) and developed a set of Standard Testing Procedures (STP) for Evaluation of Removal Efficiency of Cooking Fume Control Equipment (For Trial Use).
2. Reducing pollutant levels of wastewater - The EPD has been actively liaising with the Hong Kong Productivity Council, environmental organizations and academic institutions in developing technical solution and green practices to help the restaurant trade reduce the pollutant level, e.g. typically more efficient oil and grease removal systems.

3.
Water saving devices
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Water saving devices - The EPD worked jointly with the Chinese Cuisine Training Institute on a water saving trial project in 2003, which included mainly the use of water saving throttles to cut down the water consumption in the operation. The results were encouraging and the EPD has been promoting its use to the trade. Some restaurants have already installed such water saving throttles to reduce water usage with notable reduction (some 20% +) in the water consumption.
4.
Environmetnal cold water thawing practice
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Cold water thawing practice - The EPD worked with the University of Hong Kong to promote environmentally friendly cold water thawing practice which could help reduce water usage. A practical guide has been prepared in 2005 and are now available to the trade and interested parties.

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