Peggy Chan, chef/owner of Grassroots Pantry in Sheung Wan, is determined to keep food waste to a minimum. Photo: James Wendlinger

Hong Kong food waste: how it’s being reduced by restaurants, charities and perishable-food portal

Newly launched Food Savior sells unused portions of fresh food such as gourmet cheeses, while restaurants in Hong Kong and Macau order less food, recycle waste or compost it themselves to lower amount sent to landfills

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Peggy Chan, chef/owner of Grassroots Pantry in Sheung Wan, is determined to keep food waste to a minimum. Photo: James Wendlinger
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