The unwanted dregs from soups make up a hefty 40 per cent of all household food waste in the city, according to a study. Photo: Jonathan Wong

How Cantonese soups create 40 per cent of Hong Kong’s food waste, and why cooking up change starts at home

Amid a rush to reduce plastic rubbish, Hong Kong’s mountains of food waste have largely been forgotten, according to an NGO, but chefs and environmentalists now have an action plan on the table

Topic |   City Weekend

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The unwanted dregs from soups make up a hefty 40 per cent of all household food waste in the city, according to a study. Photo: Jonathan Wong
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