The waste land
Hongkongers are an odd lot when it comes to food; we fly it in and then, it seems, throw half of it away. Last week, the South China Morning Post reported that about 3,280 tonnes of food finds its way into our bulging landfills every day.
Last week also saw the Salon of Taste, an international festival in Turin, Italy, aimed at touting local food products and sustainable farming methods. At the show, chef Gunnar Karl Gislason from Iceland offered some words of advice: 'You shouldn't go over the river to get what you have on your side.'
Unfortunately for us, our 'side of the river' is the mainland, which has a shaky reputation when it comes to food exports.
We have little choice but to import, then, and so should concentrate on keeping food waste to a minimum. That though requires careful thought and preparation at home and the luxury of being able to enjoy an unhurried meal in a restaurant. Time is the key to both these approaches; and time is another resource that is scarce in this city.
The answer, then, is to allow hard-pressed workers enough of a break to take pleasure in the whole meal experience - from purchase to dessert.
And then let them go hunting those flying pigs I see passing the window.