Festive binge eating and drinking a challenge for Hong Kong hotels and caterers battling food waste

As Hong Kong continues it’s collective festive season food and drink binge hotels and eateries are battling to handling the city’s worsening food waste problem.

“It’s inevitable that there will be more food waste produced during the holiday season as there are more customers,” said Carmond Chan Ka-fai, chief steward of the Peninsula.

Chan added that their staff are trained to ask customers about their appetite when they order at the table so they can adjust portions accordingly.

Excess food from buffets are donated to food banks and charities that cook meals for the needy.

The hotel said that such measures have helped them reduce leftover scraps from 550kg to 400kg a day since 2011 in their 10 kitchens.

The hotel is one of the 466 businesses, NGOs, and government departments committed to the Environmental Protection Department’s charter to reduce food waste.