Seafood restaurateur recycles leftovers to nourish his plants and animals When Lamma seafood restaurateur Sammy Chan Tsz-him found the shells of eggs laid by his chickens were a little too soft, he found a solution that was both effective and environmentally friendly. After collecting the shells of lobsters, shrimps and crabs cast away by his customers, Mr Chan added the scraps to his chicken feed, and in so doing became a pioneer of food-waste recycling on the island. 'I have my own farm on which I raise 15 chickens. When I collected the eggs one day, I found the eggshells were very soft. I realised that the chickens lacked calcium,' he said. 'When I saw the leftovers of shrimps, crabs and lobsters my waiters collected every day at my seafood restaurant, I got the idea that I could feed my chickens with the shells, which are very rich in calcium.' Mr Chan, 32, inherited his 20-year-old seafood restaurant from his father. He has been asking his customers to place shells on a designated plate, separate from other food waste, for the past three years. 'I tell my customers about the food-waste recycling plan and remind them not to mix used serviettes with the food waste and shells, to make our work easier,' he said. Mr Chan also has instructed his workers to divide the food waste into different groups. He feeds his fish left-over rice and uses vegetable waste as fertiliser for his fruit trees. 'It would be much easier to gather all the rubbish, bones, shells, tissue and left-over food and throw it away. It is very fussy to divide them into groups,' he said. 'But I repeatedly tell my fellow workers to embrace the idea of environmental protection and the importance of recycling waste.' Mr Chan made an attempt to extend his food-waste recycling plan by inviting other seafood restaurant owners on the island to join him, but his moves were wrongly interpreted. 'Some are worried that the rubbish they give me might reveal some kind of business secrets they do not want me to know,' he said. He said many restaurant owners found his recycling plan too troublesome and not worth the time. 'Their waiters can serve more customers or wash more dishes with the time needed for separating rubbish into groups, which is a very time-consuming activity. Separating rubbish cannot help make money, so who wants to do it?' he said. Mr Chan urged the government to educate the public more about environmental protection and promote the idea of separating household and food waste for recycling.