food wise teaching materials for reference by culinary ...€¦ ·...

供香港廚藝學校參考的惜食教材

Food Wise Teaching Materials for reference by Culinary

Institutes of Hong Kong

2018 年 3 月

March 2018

目錄 Table of content

1. 背景 Introduction ............................................................................................................... 1

2. 香港的廚餘問題 Food Waste Problems in Hong Kong ...................................................... 1

3. 《香港廚餘及園林廢物計劃 2014-2022》 “A Food Waste & Yard Waste Plan for Hong

Kong 2014 – 2022＂ ........................................................................................................................ 1

4. 廚餘管理策略 Food Waste Management Strategy ........................................................... 2

5. 什麼是廚餘 What is Food Waste ....................................................................................... 7

6. 為甚麼要減少廚餘 Why need to reduce food waste ....................................................... 7

7. 政府政策 Government’s Policy .......................................................................................... 8

8. 惜食香港運動 Food Wise Hong Kong Campaign ............................................................... 8

9. 惜食文化 Food Wise Culture .............................................................................................. 9

10. 「咪嘥嘢食店」計劃 Food Wise Eateries Scheme ........................................................... 9

11. 減少廚餘的良好方法 Good Practices on Food Waste Reduction .................................. 16

12. 廚餘減量估算方法的一般指引 General Guidelines on Methods for Estimating the Food

Waste Reduction ........................................................................................................................... 28

13. 常見問題 Frequently Asked Questions ............................................................................. 31

14. 鳴謝 Acknowledgement .................................................................................................... 34

15. 免責聲明 Disclaimer ......................................................................................................... 34

供香港廚藝學校參考的惜食教材 Food Wise Teaching Materials for reference by Culinary Institutes of Hong Kong

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1. 背景 Introduction

此教材旨在提高公眾對惜食的意識，特別是對年輕一代的廚藝學生，以教導他們

惜食的文化和減少浪費食物的良好做法。此教材亦包涵簡報以供教學用途。 In order to increase the public awareness of food wise, especially to the young generation of student chefs, this teaching material is developed to instill food wise culture and good practices on food waste reduction. A Powerpoint file is enclosed with this teaching material for teaching purpose.

2. 香港的廚餘問題 Food Waste Problems in Hong Kong

廚餘 - 每日於堆填區棄置的 10,345 公噸都市固體廢物當中，廚餘約佔 3,600公噸(佔 35%)。 2016 年，廚餘於堆填區的棄置量較 2015 年上升 6.5%，主要由工

商業廚餘的升幅所帶動。家居廚餘人均棄置量下跌至 2016 年的每日 0.32 公斤，

顯示住戶對減少廚餘的認識日漸加深。工商業廚餘的上升顯示我們需繼續在工

商業界宣傳及推動避免產生、減少及回收廚餘。其中，有機資源回收中心第一

期將於 2018 年開始運作，而都市固體廢物收費預計最早能於 2019 年年底實施，

有望能減少工商業廚餘的棄置及推動回收。 Food waste - Of the 10,345 tonnes of Municipal Solid Waste (MSW) landfilled each day in 2016, 3,600 tonnes (35% of MSW) were food waste. In 2016, food waste disposal at landfills had dropped by 6.5% as compared to 2015, as driven by the increase in food waste disposal in C&I sectors. On the contrary, domestic food waste disposal rate dropped to 0.32 kg/person/day in 2016. This shows that households are gradually becoming more aware of food waste reduction. The increase in C&I food waste disposal suggested that more efforts are needed to continue promoting food waste avoidance, reduction and recycling in C&I sectors. In particular, the commencement of Organic Resources Recovery Centre (ORRC) Phase 1 in 2018 and implementation of MSW Charging by end of 2019 at the earliest are expected to bring down C&I food waste disposal and boost recovery.

3. 《香港廚餘及園林廢物計劃 2014-2022》 “A Food Waste & Yard Waste Plan for

Hong Kong 2014 – 2022＂環境局於 2014 年 2 月推出《香港廚餘及園林廢物計劃 2014-2022》，為日後處理

相關廢物提出全面策略、目標、政策和行動計劃。根據計劃，政府的目標是在

2022 年把棄置在堆填區的廚餘減少 4 成，並制訂 4 個對應廚餘的策略，包括全民

惜食、食物捐贈、廚餘收集和轉廢為能。


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In February 2014, the Environment Bureau unveiled “A Food Waste & Yard Waste Plan for Hong Kong 2014-2022”, which maps out a comprehensive strategy, targets, policies and action plans for the management of food waste and yard waste in the coming years. The Plan outlines the Administration’s target of reducing food waste disposal to landfills by 40% in 2022 and maps out four strategies to tackle food waste, namely reduction at source, reuse and donation, recyclable collection, and turning food waste into energy.

4. 廚餘管理策略 Food Waste Management Strategy

從源頭避免產生及減少廚餘 Prevent and reduce food waste at source 要減少廚餘，最重要是首先避免產生廚餘。我們應注重實際的營養需要，避免

過量購買、點選及烹煮食物，以免因不能盡用而丟棄食物。只要我們重新思考，

改變個人、家庭及企業的習慣，便可減少浪費寶貴的食物。 The most important step in reducing food waste is to avoid at source. By considering our real need for nutrition, we can avoid over-buying, over-ordering and over-preparing food that is then dumped because we cannot use or consume it all. Through thinking twice before purchase / ordering and changing our habits as individuals, households and businesses, we can minimize food wastage.

政府主要透過「惜食香港運動」動員社會參與。這項運動旨在推動全民(包括個

人、家庭，以至工商界營運者)從源頭避免產生及減少廚餘。根據海外經驗估計，

這項運動可使香港到 2017-18 年度，避免產生約 5%至 10%廚餘。 The Government’s main social mobilization campaign is the Food Wise Hong Kong Campaign. It is designed to galvanise the community, from individuals to households to C&I operators, to avoid and reduce food waste at source. Using overseas experience as a guide, the campaign may help Hong Kong to avoid about 5% to 10% of food waste by 2017/18.

捐贈過剩食物供他人分享食用 Donate surplus food for human consumption 可食用的過剩食物可再作分配，供人食用。丟棄食物浪費資源，影響環境，亦

會剝削其他人獲得食物的機會。捐贈食物的風氣在香港越來越盛行，非政府機

構開設食物銀行，派發乾糧，並把熟食從食肆拿到社區中心；也有非政府機構利

用鮮活食物市場的過剩物資，直接分送給有需要人士，或在社區廚房烹調熱食後

再轉送。 Edible surplus food could be redistributed for human consumption. Throwing food away deprives someone else from being nourished by it and is a waste of resources. Food donation is getting more popular in Hong Kong. NGOs operate food banks,


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redistribute dry foodstuffs, as well as deliver cooked food from eateries to community centres. There are also NGOs that use surplus food generated from fresh food markets for distribution and preparation of hot meals in community kitchens for the needy.

香港舉辦捐贈食物的非政府機構遵行良好衞生作業守則的能力，逐漸提高。此外，政府的食物安全中心已於 2013 年 8 月發出有關食物回收的食物安全指引，

列出向慈善團體捐贈食物(不論任何種類及來源)時應遵守的食物安全原則。一些

非政府機構亦與捐贈者達成食物捐贈協議，以處理食物安全的責任。 Hong Kong’s food donation NGOs are becoming increasingly adept at observing good hygiene practices. Furthermore, the Government’s Centre of Food Safety issued a set of food safety guidelines in August 2013 for food recovery, it sets out food safety principles that should be applied to food donated to charity, regardless of the types and sources of food. Some NGOs have also made food donation agreements with their donors to deal with food safety liability issues.

循環再造以回收能源及營養素 Recycle to recover energy and nutrients 長遠而言，不能避免的廚餘應盡量回收再造。要成功回收廚餘，必須首先將廚

餘與其他都市固體廢物分開，然後收集運往回收設施。與其他廢物混合的廚餘

已遭污染，不能回收。 In the long run, food waste that cannot be avoided should be recycled as far as possible. Successful food waste recycling requires the waste to be first separated from other types of MSW and then collected for delivery to recycling facilities. Food waste that has been mixed with other types of waste is contaminated and cannot be recycled.

源頭分類是有效把廢物再造成有用資源的先決條件。廢物產生者應負責把廚餘

分類。因此，食品加工商(例如製造糕餅或醬油的工廠)應設有制度，把產生的餐

前廚餘分類出來以便收集。同樣，食肆亦可設立制度，把餐前和餐後的廚餘從

其他廢物中分類出來收集。食品加工廠及食肆亦可把油分及脂肪分類出來。 Source separation is the pre-requisite for effective recycling of waste into useful resources. Waste generators should be responsible for separating their food waste. Thus, a food processing business, such as a factory making cakes or sauces should establish system whereby the pre-consumer food waste arising from its business is separated out for subsequent collection. Likewise, a restaurant can set up a system whereby its pre-consumer and post-consumer food waste is also separated from other waste for collection. Both food processing factories and restaurants can also separate out oils and fats generated.


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工商業廚餘 C&I food waste 為準備未來加大規模回收廚餘，政府過去幾年透過九龍灣廚餘試驗處理設施及廚

餘循環再造合作計劃，取得工商界廚餘源頭分類的經驗。該設施在 2008 年啟用，

處理從奧林匹克運動會及殘疾人奧運會馬術比賽接待場地收集的廚餘。其後，

環保署與工商界展開合作計劃，使用該設施處理經源頭分類的廚餘。至今，參

與機構已超過 120 間。該設施處理的廚餘亦由 2008 年的 40 公噸增加至 2012 年

的 283 公噸，但其回收的廚餘只佔全港總工商業廚餘量不足 0.1%。 In preparation for food waste recycling on a large scale, the Government has gained experience on food waste source separation from the C&I sector over the past few years through the operation of the Kowloon Bay Pilot Food Waste Composting Plant and the Food Waste Recycling Partnership Scheme. The plant was launched in 2008 to treat food waste from venues hosting Olympic and Paralympic Equestrian Games, EPD afterwards started the Partnership Scheme with C&I participants to collect source-separated food waste for delivery to the Kowloon Bay plant. Over 120 participants joined the scheme since then. There is an increase of food waste treatment in the plant from 40 tonnes in 2008 to 283 tonnes in 2012. Although it is a useful pilot scheme, the plant recycles less than 0.1% of Hong Kong’s total C&I food waste.

家居廚餘 Household food waste 房屋委員會自 2011 年起分階段在 14 個公共屋邨推行廚餘回收試驗計劃，涉及近

1000 個家庭，以鼓勵住戶養成廚餘分類的習慣和回收廚餘。此外，在 2011 年，

環保署開展了屋苑廚餘循環再造項目計劃，以提高居民對減少廚餘的意識，並安

裝廚餘處理機。截至 2013 年 12 月，已有 37 個屋苑獲環境及自然保育基金資助，

在屋苑安裝廚餘處理機。 The Housing Authority has conducted food waste recycling trial schemes at 14 public housing estates by phases since 2011, involving nearly 1,000 families to encourage the cultivation of food waste separation habits and food waste recycling. In addition, EPD launched the Food Waste Recycling Projects in Housing Estates to raise awareness on food waste reduction and to install composters in 2011. As of December 2013, 37 of them have received funding under ECF to install composters at their estates.

有機資源回收中心 Organic Resources Recovery Centre (ORRC) 有機資源回收中心旨在回收已在源頭分類的工商業有機廢物（大部分為廚餘），

將它們轉化成有用的產品，從而減少堆填廢物的需求。 The ORRC was developed to recycle source-separated organic waste generated from


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the C&I sectors (mostly food waste) to useful products, thereby minimizing the demand for landfill disposal.

有機資源回收中心會採用生物處理技術 - 堆肥及厭氧分解(下圖)，以穩定有機廢

物，並將其轉化成有用的堆肥產品和可回收能源的生物氣。 The ORRC would adopt biological technologies - composting and anaerobic digestion (see figure below) to stabilize the organic waste and turn it into compost products and biogas for energy recovery.

有機資源回收中心會分兩期發展：第一期回收中心 (位於北大嶼山的小蠔灣) 每天能處理 200 噸已在源頭分類的有機廢物（大部分為廚餘），轉化為生物氣和堆

肥等有用資源。回收中心所產生的生物氣可用作為可再生能源。估計第一期回

收中心每年可生產並輸出 1 千 4 百萬度電力到電網，足夠 3,000 戶家庭使用。這可減少使用石化燃料發電，有助每年減少約 2 萬 5 千噸溫室氣體排放。 The ORRC will be developed in two phases. The Organic Resources Recovery Centre Phase 1 (ORRC1) (located at Siu Ho Wan of North Lantau) would treat 200 tonnes of organic waste (mostly food waste) per day to produce biogas and compost. Biogas

http://www.epd.gov.hk/epd/tc_chi/environmentinhk/waste/prob_solutions/WFdev_OWTFtech.html

http://www.epd.gov.hk/epd/english/environmentinhk/waste/prob_solutions/WFdev_OWTFtech.html

http://www.epd.gov.hk/epd/sites/default/files/epd/english/environmentinhk/waste/prob_solutions/files/ADigestion_Chart_English_large.jpg


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produced by the ORRC could be used as renewable energy. It is estimated that, ORRC1 can supply about 14 million kWh of surplus electricity to the power grid annually, which is adequate for use by 3,000 households. This renewable energy production will contribute to a reduction of 25,000 tonnes annually of greenhouse gas emission through reducing the use of fossil fuel for electricity generation.

第一期及第二期的 (第二期位於北區的沙嶺) 有機資源回收中心每天合共處理約

500 公噸有機廢物。每期的回收中心可分別減少每天 200 及 300 噸有機廢物堆

填，幫助延長香港堆填區的可用壽命。 The two phases of facilities under development (phase 2 located at Sha Ling at North District) will have a total daily treatment capacity of 500 tonnes of organic waste. Each phase of the ORRC could divert about 200 and 300 tonnes of organic waste from landfills daily respectively, hence the lifespan of landfills in Hong Kong can be extended.

都市固體廢物轉廢為能的處理 Waste-to-energy treatment of MSW 厭氧分解是有機物料在缺氧狀態下以微生物分解有機物質的過程。這種處理廚

餘的方法符合低碳原則，可以產生生物氣體(一種類似天然氣的可再生能源)，殘

渣經處理後亦可用作堆肥或肥料。產生的電力可供設施運作使用，餘額則可輸

出。舉例說，第一期有機資源回收中心估計每年可生產多達 1,400 萬度剩餘電

力，足夠約 3,000 戶家庭使用。 Anaerobic digestion is a process where micro-organisms are used to breakdown organic matter in the absence of oxygen. This way of food waste recycling fulfills low carbon principle and produces biogas (a source of renewable energy similar to natural gas) as well as a residue that can be processed to become compost or fertilizer. The energy produced can be used to run the facility and extra energy can be exported. For example, we estimate ORRC1 can produce up to 14 million kWh of surplus electricity, which is equivalent to the electricity used by 3,000 households.

(http://www.enb.gov.hk/sites/default/files/pdf/FoodWastePolicyChi.pdf) (http://www.enb.gov.hk/en/files/FoodWastePolicyEng.pdf)


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5. 什麼是廚餘 What is Food Waste

『廚餘』泛指餐前或餐後的所有棄置廢物，包括： Food waste refers to per-consumed or post-consumed food waste generated, which includes: • 未經烹煮的食物 - 肉、菜頭、菜葉、瓜皮等…

Raw food – Meat, vegetables, peel of melons etc. • 食剩的食物 - 飯、肉、菜、咖啡渣、果皮等…

Leftover – Rice, meat, vegetables, coffee grounds etc. • 過期食物 - 麫包、餅乾等…

Expired food – Bread, biscuits etc. 6. 為甚麼要減少廚餘 Why we need to reduce food waste

世界上有近十億的人處在飢餓狀態，但香港每日於堆填區棄置的 10,345 公噸都市

固體廢物當中，廚餘量約 3,600 公噸(佔都市固體廢物的 35%)。廚餘主要由 3 個

原因產生，包括消費者的過量採購，導致有太多過期食物被人遺棄。其次為商

戶因沒有妥善管理存貨環境，導致食物變壞，和丟棄不良食品。第三，餐飲業

界需要製作精緻美食予顧客而丟棄菜頭菜尾造成浪費，和顧客因過量點餐而剩餘

太多食物。 There are 1 billion people starving in the world. Of the 10,345 tonnes of MSW landfilled each day in Hong Kong, 3,600 tonnes (35% of MSW) were food waste. Food waste is mainly resulted from three situations including over purchase by consumers and this may lead to abandoning of much expired food. Secondly, improper control of storage area and environment will result in food spoilage and discard of defective foods. Thirdly, in order to serve customers delicate cuisine, restaurants will often dispose of surplus food during food preparation. Customers at restaurants may order more than they can afford, resulting in food waste generated.

政府根據策略性廢物處理計劃，耗資了超過100億元興建多個新的廢物處理設施。這些堆填區原本計劃運作至 2020 年，但綜觀香港今日的廢物量，假如不切實採

取行動，恐怕 3 個堆填區會比預期更早飽和。 The Government has developed a Waste Disposal Plan and allocated more than $10 billion to build a number of waste facilities. The landfills initially were intended operate till 2020, but they might reach their maximum capacities several years earlier if nothing is done to reduce the quantity of waste to landfills.


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7. 政府政策 Government Policy

政府於 2017 年施政報告表示，“應對廚餘挑戰方面，隨着有機資源回收中心網

絡的逐步建立，環保署將新設廚餘回收組，專責推行廚餘源頭分類及收集，研究

及制定新的廚餘棄置監管措施，執行「惜食香港運動」，促進惜食減廢及廚餘回

收。另外，「惜食香港運動」將進入新一階段，以深化培養大眾惜食文化，同時

開展工商廚餘中央回收的推廣。”

In 2017 policy address, “On addressing the challenge of food waste, following the gradual establishment of a network of organic resources recovery centres, EPD will set up a dedicated Food Waste Recycling Group to implement source separation and collection of food waste, study and formulate new regulatory measures on food waste disposal, administer the Food Wise Hong Kong Campaign, and facilitate food waste reduction and recycling. Furthermore, the Food Wise Hong Kong Campaign will enter a new stage, during which we will foster the “Food Wise” culture among the public and promote centralised food waste recycling in the commercial and industrial sectors.”

8. 惜食香港運動 Food Wise Hong Kong Campaign

「惜食香港」督導委員會於 2012 年 12 月成立，負責制定及監督「惜食香港運

動」的推行，以達致運動的目的。惜食香港督導委員會由環境局局長擔任主席，

委員會成員由來自相關界別的人士組成，包括餐飲及酒店業、零售業、物業管理

業、教育界、學術界、環保團體和食物回收組織，以及相關政府部門。 A Food Wise Hong Kong Steering Committee was set up in December 2012 to formulate and oversee the implementation strategy of the Food Wise Hong Kong Campaign to accomplish the objectives of the Campaign. The Committee is chaired by the Secretary for the Environment and is comprised of members from relevant sectors including catering and hotels, retail, property management, education, academia, green groups, food recovery organisations, & relevant government departments.

「惜食香港運動」目的為 :

• 推動社區關注香港廚餘管理的問題 • 協調政府部門及公共機構以身作則減少廚餘 • 鼓勵在個人及家居層面改變生活習慣以減少廚餘 • 在工商業界訂立和推廣減少廚餘的良好工作守則 • 鼓勵各界參與並分享減少廚餘的良好作業守則 • 促進商戶向慈善機構捐贈剩餘食物

http://www.foodwisehk.gov.hk/zh-hk/about-us.php#campaigns-objectives

http://www.enb.gov.hk/tc/about_us/organisation/organisation_sen.html

http://www.foodwisehk.gov.hk/en/about-us.php#campaigns-objectives


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• 鼓勵和促進把未能避免的廚餘作現場和/或場外循環再造 The objectives of the Hong Kong Food Wise Campaign are to:

• Promote awareness of the community on the waste management problems in Hong Kong

• Coordinate efforts within the Government and public institutions to lead by example in food waste reduction

• Instill behavioural changes in the community at individual and household levels that will help reduce food waste generation

• Draw up and promote good practices on food waste reduction of commercial and industrial establishments

• Encourage leadership in the commercial, industrial and community sectors to take action and share best practices

• Facilitate food donation between the establishments with surplus food with charitable organizations in the community

• Encourage and facilitate on-site and/or off-site recycling of the unavoidable food waste

9. 惜食文化 Food Wise Culture

為了減少廚餘，我們應在日常生活中建立「惜食文化」，如： In order to reduce food waste, we should develop “Food Wise Culture” in our daily lives, such as:

– 烹飪適量的食物 Cook the right amount of food; – 按量點餐 Order right portion of food when dine-out; – 把剩餘的飯菜帶走 Take away leftover; – 支持「咪嘥嘢食店」等 Support “Food Wise Eateries”; etc.

10. 「咪嘥嘢食店」計劃 Food Wise Eateries Scheme

「咪嘥嘢食店」計劃於 2015 年 11 月推出。直至 2017 年 12 月，已有約 310 及

430 家食店分別獲得金級及銀級資格。 The Food Wise Eateries Scheme was launched in November 2015. As of December 2017, there were 310 and 430 eatery outlets awarded with gold and silver classes respectively.

自願性参與計劃，並設有 2 個表揚級別 : A voluntary Scheme with two classes of recognition:

1. 銀級 Silver Class


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2. 金級 Gold Class

計劃目的是鼓勵餐飲業界及酒店業界的食肆透過提供食物份量選擇和採取減少

廚餘措施，與顧客共同從源頭減少廚餘。 The aim of the Scheme is to encourage food eatery outlets in hotels and food & beverage (F&B) sectors to reduce food waste at source together with customer through offering portioned meals and adopting food waste reduction measures.

申請食肆須持有一份與其業務有關的商業登記證*，及有效的食品牌照/許可證(由

食物環境衞生署簽發)或會社(房產安全)條例合格證明書(由民政事務總署簽發)**。

申請食肆須提交按香港法例要求與其業務有關的商業登記證及有效的牌照/許可

證的副本。

Applicants should hold a business registration (BR) certificate* relating to its business and a valid Food licence/permit** issued by Food and Environmental Hygiene Department or a valid Club (Safety or Premises) Ordinance Certificate of Compliance issued by Home Affairs Department. Applicant should submit a copy of a BR and valid licence/permit required for its business operation under the Laws of Hong Kong.

「咪嘥嘢食店」計劃銀級要求 Food Wise Eateries Scheme – Requirements for Silver Class

I. 使用宣傳品向顧客傳達惜食的信息

Convey food wise message to customers using promotional materials

使用宣傳品向顧客傳達惜食的信息，例如海報、展示卡或在餐牌內的單張等。

Convey food wise message to customers using promotional materials, such as poster, tent card, leaflet in menu, etc.

II. 鼓勵顧客把所點的所有食物吃光或把剩餘的飯菜帶走

Promote the message for consuming all ordered foods or taking away leftovers

向顧客推廣不要過量點菜、把所點的所有食物吃光或把剩餘的飯菜帶走。

Promote by any means the message for not over ordering, consuming all ordered

*根據《稅務條例》第 88 條獲豁免繳稅之屬公共性質慈善機構除外。Charitable institution or trust of a public character, which is exempt from tax under section 88 of the “Inland Revenue Ordinance “are exempted. ** 《食物業規例》(第 132X 章第 4 條)不包括的除外。Except those not included in Food Business Regulation (Cap.132X, Section 4)


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foods or taking away leftovers.

III. 採取最少一項食物份量選擇或減少廚餘的措施

Adopt AT LEAST ONE Food Portioning Options / Food Waste Reduction Measures

採取下例措施中最少一項，並在恆常的餐牌 / 點菜紙 / 其他宣傳品中清晰顯

示有關措施。

Adopt AT LEAST ONE of the food portioning options / food waste reduction measures on a regular basis and clearly indicate the measure on menus / order form / other promotional material.

i. 提供少飯的選擇（其他主要食糧如麵條 / 粥 / 意大利粉 / 薯菜 / 沙律

/ 炸薯條等也適用）

Provide option of less rice (Other main foods are also applicable, e.g. noodles / congee / spaghetti / potato & vegetable / salad / French fries)

提供少飯的選擇，並在餐牌 / 點菜紙上顯示有關選擇。其他主要食糧

如麵條 / 粥 / 意大利粉 / 薯菜 / 沙律 / 炸薯條等也適用。

Less rice option is provided and this option is indicated on the menu / order form. Other main foods are also applicable, such as noodles, congee, spaghetti, potato & vegetable, salad, French fries, etc.

ii. 在套餐中提供多少道菜的選擇（如前菜 / 湯 / 甜點是可選擇的、提供

六道主菜或以下的宴會菜單、套餐中菜式的數量可以減少）

Provide option on the number of courses in set menu (e.g. starter / soup / dessert are optional, 6 main courses or less for banquet, fewer number of courses for set meal)

在套餐中提供多少道菜的選擇，並在菜單 / 餐牌 / 點菜紙上顯示有關

選擇，例如前菜 / 湯 / 甜點是可選擇的、提供六道主菜或以下的宴會

菜單、套餐中菜式的數量可以減少。

Provide option on the number of course in set menu and this option is indicated on the menu / order form. This can be achieved if some of the courses in the set menu are optional, e.g. starter, soup or dessert, or 6 main courses or less are provided in banquet at Chinese Restaurants, or different number of courses for set meal are provided.


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iii. 主菜份量提供大小的選項（如牛扒、魚、雞）

Provide portion size option for main course (e.g. steak, fish, chicken)

在主菜份量中提供大小的選項，並在餐牌 / 點菜紙上顯示有關選擇。

主菜可以是牛扒、魚、雞等。份量可以是標準、大、小等。

Provide portion size option for main course and this option is indicated on the menu / order form. The main course can be steak, fish, chicken, etc. The portion size can be regular, large and small, etc.

iv. 薄餅 / 小菜 / 套餐等份量，提供大小的選項（如標準、大、小）

Provide portion size option for pizza / dish / meal (e.g. regular size, large size or small size)

就薄餅 / 小菜 / 套餐提供大小的選項，並在餐牌 / 點菜紙上顯示有關

選擇。份量可以是標準、大、小等。

Provide portion size option for pizza or any dish or meal and this option is indicated on the menu / order form. The portion size can be regular, large and small, etc.

v. 點心 / 壽司份量，提供件數多少的選項（如每碟的件數不同可供選擇）

Provide portion option for dim sum / sushi (e.g. different number of pieces per dish)

就點心 / 壽司提供不同份量的選項，並在餐牌 / 點菜紙上顯示有關選

擇。

Provide portion option for dim sum or sushi and this option is indicated on the menu / order form.

vi. 只在顧客要求時才提供冷盤 / 配菜 / 小吃或提供不要冷盤 / 配菜 /

小吃的選項

Serve hors d’oeuvre / side dishes / snacks only upon request by customer or provide option of no hors d’oeuvre / side dishes / snacks

在顧客要求時才提供冷盤 / 配菜 / 小吃或提供不要冷盤 / 配菜 /

小吃。此項選項應在餐牌 / 點菜紙 / 通告中顯示。

Hors d’oeuvre / side dishes / snacks are served only upon request by customer or customer may choose not to have hors d’oeuvre / side dishes / snacks. This option should be indicated on the menu / order form / public


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notice.

vii. 在自助餐中為食物預先分配份量或設定較少的份量

Pre-portion or set smaller portion for food in buffet

在自助餐中為食物預先分配份量或設定較少的份量。

Food in buffet is pre-portioned or set in smaller portion.

viii. 提供獎勵以鼓勵顧客把所點的所有食物吃光以至沒有剩餘飯菜

Provide incentives to encourage customers to consume all ordered food without leftover

提供獎勵以鼓勵顧客把所點的所有食物吃光以至沒有剩餘飯菜，例如給

予優待券或折扣。

Provide incentives to encourage customers to consume all ordered food without leftover, such as giving out coupons or discount.

ix. 提供現場派飯取代預先包裝的餐盒

Provide on-site meal portioning instead of pre-packed meal box

提供現場派飯取代預先包裝的餐盒，根據每個客戶所需的食物份量現場

派飯，取代派發全部同一份量的預先包裝的餐盒。

Provide on-site meal portioning instead of pre-packed meal box. Serve meal on-site based on the amount of food required by each customer instead of serving pre-packed meal boxes with all the same amount of food.

「咪嘥嘢食店」計劃金級要求 Food Wise Eateries Scheme – Requirements for Gold Class

除了符合銀級的要求外，還須採取額外最少三項減少廚餘的措施。在以下四個

類別(甲至丁)中選擇實施三個類別的措施，每個類別實施最少一項措施。

Adopt AT LEAST THREE additional food waste reduction measures in addition to meeting the requirements for Silver Class. Out of the FOUR categories (A to D), they have to implement measures from any THREE categories with AT LEAST ONE measure from each category.

甲、管理與承諾 Management and Commitment


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甲 1. 簽署惜食約章 Sign Food Wise Charter 簽署「惜食香港運動」下的惜食約章。 Signed the Food Wise Charter under the Food Wise Hong Kong Campaign.

甲 2. 制訂公司的食物管理政策，以減少廚餘

Formulate a Company Food Management Policy with the aim to reduce food waste

已制訂公司內部的食物管理政策，以減少廚餘。 Formulated an internal Company Food Management Policy with the aim to reduce food waste.

甲 3. 監測廚餘的產生量和訂立減少廚餘的措施

Monitor food waste generation and identify food waste reduction measures

監測廚餘的產生量和訂立減少廚餘的措施。 Monitored their food waste generation and identified food waste reduction measures.

乙、培訓與推廣 Training and Promotion

乙 1. 委派至少一位員工擔當惜食經理 / 統籌人員 / 大使的角色為

其他員工提供適當的培訓，並確保員工向顧客傳達惜食的信息 Assign at least ONE staff with a role as Food Wise Manager / coordinator / ambassador to deliver proper training to other staff and ensure they will convey the food wise message to customers

委派至少一位員工擔當惜食經理 / 統籌人員 / 大使的角色為

其他員工提供適當的培訓，並確保員工向顧客傳達惜食的信

息。

Assigned at least ONE staff with a role as Food Wise Manager / coordinator / ambassador to deliver proper training to staff and ensure they will convey food wise message to customers.

乙 2. 向員工提供培訓，以灌輸惜食的文化和減少廚餘的良好行為


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Provide training to staff to instill food-wise culture and good practice on food waste reduction

向員工提供內部或外間的培訓，以灌輸惜食的文化和減少廚餘

的良好行為。 Provided internal or external training to staff to instill food-wise culture and good practice on food waste reduction.

丙、食物處理過程 Food Processing

丙 1. 按「先入先出」的原則貯存食物

Adopt FIFO (first-in-first-out) system for stored food

按「先入先出」的原則貯存食物，從而減少食物腐壞變質。 Adopted FIFO (first-in-first-out) system for stored food to prevent food spoilage.

丙 2. 透過適當控制貯存的狀況及定期檢查並保持貯存設施的運

作良好，從而減少腐壞的情況 Store food with proper control of conditions, inspect and maintain proper functioning of storage facilities regularly to prevent spoilage

透過適當控制貯存的狀況及定期檢查並保持貯存設施的運

作良好，從而減少腐壞的情況。 Food is stored with proper control of conditions, and the proper functioning of storage facilities is inspected and maintained regularly to prevent spoilage.

丙 3. 善用剩餘的食物及 / 或切掉的食物，製作其他菜式

Adopt recipes that make good use of surplus food and/or food trimmings

善用剩餘的食物及 / 或切掉的食物，製作其他菜式。 Adopted recipes that make good use of surplus food and/or food trimmings into second dish.


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丁、捐贈與回收 Donation and Recycling

丁 1. 捐贈剩餘可食用的食物給食物回收銀行或慈善機構 Donate surplus edible food to food recycling banks or non-profit making organization

定期捐贈剩餘可食用的食物給食物回收銀行或慈善機構。 Committed to donate surplus edible food to food recycling banks or non-profit making organization regularly

丁 2. 把廚餘分類、回收，以便實地或場外循環再造

Separate of food waste for on-site or off-site recycling

使用廚餘桶或袋把廚餘分類、回收，以便實地或場外循環再

造。 Food waste containers or bags are used for separating food waste for on-site or off-site recycling

11. 減少廚餘的良好方法 Good Practices on Food Waste Reduction

以下提供減少廚餘的良好方法，詳細例子可參考附件的簡報檔案。 Below are some of the good practices on food waste reduction. Detailed examples are addressed in the enclosed Powerpoint file.

i. 提升客人的惜食意識

Enhance Food Wise Awareness of Customers

• 在餐牌及／或餐桌的提醒字句／宣傳物品等。 Reminders / promotion materials in the menu / on the table.

• 詢問食物份量大小，只點合適份量的飯菜，鼓勵顧客把所點的所有食物

吃清或把剩餘的飯菜帶走。 Encourage customers not to excessive order when ordering; encourage customers to consume all ordered food or take away leftovers.

ii. 響應政府的倡議簽署惜食約章

Response to Government Initiative by Signing Food Wise Charter • 推廣良好守則和推動行為上的轉變，減少廚餘。


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Promoting best practices and behavioral changes to reduce food waste. • 在機構內制定計劃，向持份者進行推廣，使他們認識及接受減少廚餘的

良好守則。 Drawing up plans to promote the awareness and acceptance of food waste reduction best practices by stakeholders within the organisations.

• 執行訂有可衡量目標的計劃，以減少機構及企業的廚餘。 Implementing plans with measurable targets to reduce food waste in the organisations and business settings.

• 鼓勵和支援機構的管理層進行內部廢物審核，並按照審核的結果和建議

改善廢物管理績效。 Encouraging and supporting the management level to conduct in-house waste audits and base on the results to improve waste management performance.

• 支持惜食香港運動和類似的行動，推動行為和文化上的轉變，使市民尊

重珍貴的食物和自然資源。 Supporting the Food Wise Hong Kong Campaign and similar initiatives to encourage behavioral and cultural changes that engender respects for our precious food and natural resources.

惜食約章可於下列網頁下載： http://www.foodwisehk.gov.hk/pdf/FOOD_WISE_CHARTER_zh-hk.pdf The Food Wise Charter could be downloaded via the link below: http://www.foodwisehk.gov.hk/pdf/FOOD_WISE_CHARTER_en.pdf

iii. 制訂廚餘管理政策

Formulate Food Management Policy 制訂有明確目標、程序和目的的廚餘管理政策，或把廚餘管理植入公司的

環保政策／環保制度。 Formulate food waste management policy with specific targets, procedures and purposes, or embed food waste management into corporate environmental policy / environmental system.

採購 Procurement • 只在有需要時採購適量的原材料，避免過量採購及貯存過多食材。

Order raw materials in appropriate quantity to prevent over-procurement and excessive inventory.

• 向認可供應商採購原材料。

http://www.foodwisehk.gov.hk/pdf/FOOD_WISE_CHARTER_zh-hk.pdf

http://www.foodwisehk.gov.hk/pdf/FOOD_WISE_CHARTER_en.pdf


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Order raw materials from approved suppliers.

接收及貯存 Storage • 在收貨時小心檢查原材料品質(有否腐壞)。

Inspect incoming goods for quality (spoilage) during delivery. • 依從貯存程序、正確控制時間及温度，以避免腐壞。

Properly control storage procedures, time and temperature to prevent spoilage.

• 蓋好貯存的食物，標上正確使用日期及貼上適當標籤。 Properly date, label and cover food in custody (storage).

• 按「先入先出」的原則調用貯存的原材料及食物。 FIFO (first-in-first-out) food in custody (storage).

烹調 Cooking

• 適當處理及製作食物(包括採取適當的程序、注意温度及個人衞生，實施

防治蟲鼠措施等)，以防止污染，從而減少因異物或腐壞而導致顧客拒吃

的情況。 Properly handle and prepare food (including procedures, temperature, personal hygiene and pest control, etc.) to prevent foreign materials and to minimise spoilage and rejection by consumers.

• 善用剩餘及 / 或切掉的食物，製作其他菜式(例如利用魚骨作湯底、魚頭

作魚頭煲，剩餘的白飯作炒飯或粥品等)。 Make good use of surplus food and/or food trimmings for 2nd dish (e.g. fish bone/fish head for soup or specialty dish, leftover plain rice for fried rice or congee, etc.).

以下具 4 款惜食食譜可供於下列網址下載：

http://www.foodwisehk.gov.hk/zh-hk/Recipes.php The following are 4 food wise recipes available for download via the link below: http://www.foodwisehk.gov.hk/en/Recipes.php

http://www.foodwisehk.gov.hk/zh-hk/Recipes.php

http://www.foodwisehk.gov.hk/en/Recipes.php


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惜食食譜 - 脆香健怡米餅 Food Wise Recipes - Crispy Rice Cake

善用剩餘冷飯製作脆香健怡米餅。

材料: 剩餘冷飯 500 克叉燒粒 60 克粟米粒 60 克鮮冬菇 50 克剩餘甘筍 60 克蔥花 30 克雞蛋 1 隻麵粉 20 克水 40 克苔菜粉適量

Make use of leftover rice to make crispy rice cake Ingredients Leftover rice 500 g Diced BBQ Pork 60 g Corn grain 60 g Fresh mushroom 50 g Leftover carrot 60 g Shallot 30 g Egg 1 Flour 20 g Water 40 g Seaweed appropriate

調味: 鹽 1 ½茶匙

Seasoning: Salt 1 ½ teaspoon

做法: 1. 先將蔬菜類洗淨，鮮冬菇、甘筍切

粒，飛水。 2. 把所有材料及調味放入大碗中拌勻。 3. 燒熱油鍋，取出適量的飯用手壓成

餅，平放入鍋以中火中煎至兩面金黃

色香脆，灑上適量苔菜粉即可享用。

Method: 1. Wash all vegetable first. Then dice the fresh

mushroom and carrots into pieces and blanch. 2. Put all ingredients and seasonings in a large

bowl and mix well. 3. Heat oil in a pan. Take appropriate amount of

rice and squeeze into a cake with your hands. Pan fry the rice cake with medium heat until golden & crispy on both side. Top with seaweed & serve.

貼士： 4. 米餅的材料可因應家中有的剩餘材

料隨意更改，同樣能做出美味的米餅 5. 鮮冬菇飛水的時間要略為長一些，這

樣可去掉鮮冬菇的菜青味。 6. 在將飯糰用手壓成餅時，要稍為用力

Tips: 4. The ingredients used for the rice cake can be

replaced by any surplus ingredients found at home.

5. Fresh mushrooms have to be blanched for a longer time in order to clear away the strong


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捏緊一些，這樣便可避免飯餅在煎時

會有機會散開。 7. 若剩飯放在雪櫃放得太耐會變得乾

身及鬆散，在製作時可加入適量的水

以增加黏性

flavor. 6. Squeeze the rice harder when making a cake to

avoid the cake from spreading out while frying. 7. If the leftover rice is being placed in the

refrigerator for a long period of time, it will become dry and loose. You may add some water during cooking to increase its viscosity.

惜食食譜 - 簡易炸醬 Food Wise Recipes - Simple Minced Pork with Spicy Brown Sauce

善用剩餘煲湯肉製作簡易炸醬。材料: 剩餘煲湯肉(切碎) 600 克薑米 50 克蒜蓉 50 克剩餘甘筍碎 150 克剩餘洋蔥碎 150 克糖 2 湯匙豆瓣醬 2 湯匙甜麵醬 5 湯匙生粉適量老抽 2 湯匙

Make use of leftover meat from soup to make simple fired bean sauce Ingredients: Leftover meat (minced)

600g

Diced ginger 50 g Mashed garlic 50 g Chopped leftover carrot

150 g

Chopped leftover onion

150 g

Sugar 2 tbs Chilli bean sauce 2 tbs Sweet bean sauce

5 tbs

Caltrop starch Appropriate amount

Dark soy sauce 2 tbs


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做法: 燒熱油鑊，加入薑米、蒜蓉、甘筍、洋

蔥炒香、肉碎炒香，倒入甜麵醬、豆瓣

醬、糖炒勻，然後再加入大概兩杯水，

慢火煮至收乾水後加入生粉水埋芡即

成，最後加入老抽攪勻即可上碟。

Method: Heat oil in a pan. Stir fry ginger, garlic, carrot, onion and minced meat first, then add sweet bean sauce, chilli bean sauce and sugar, mix well. Add 2 cups of water. Turn to low heat and simmer until the sauce reduce. Add caltrop starch solution for thickening. At last, mix with dark soy sauce.

貼士：如果不嗜辣，可以不用豆瓣醬，已改用

茄汁代替。

Tips: If you do not like spicy, you could use tomato sauce to replace chilli bean paste.

惜食食譜 - 雜菜湯 Food Wise Recipes - Vegetable Soup

善用剩餘蔬菜製作美味雜菜湯。材料：剩餘南瓜皮剩餘紅蘿蔔皮剩餘洋蔥皮剩餘南瓜核薑和大蔥（每碗湯 1 片）奶（1 杯）奶油（1 湯匙）芽菜（任何種類皆可）粟米粒芝士（每碗湯 1 小塊）剩餘沙律菜

Turn home vegetable leftovers into a soup. Ingredients: Leftover pumpkin skin Leftover carrot skin Leftover onion skin Leftover pumpkin seeds Ginger and leeks 1 slice per bowl Milk 1 cup Cream 1 tbs Sprouts of any kinds of green Corn Cheese a small piece per bowl Leftover salad


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做法: 1. 將南瓜皮用水及少量鹽煮軟，然後

隔開南瓜皮備用。 2. 放入紅蘿蔔皮及洋蔥皮，用中火煮

滾，備用。 3. 將南瓜核、薑絲和乾蔥頭爆香。 4. 加入海鹽調味。 5. 加入南瓜皮、紅蘿蔔皮及洋蔥皮湯

和奶，再放入攪拌機攪拌。 6. 攪拌後放入鍋，再加入奶油、芽菜

和粟米加熱。 7. 加入芝士。 8. 以沙律菜或其他剩餘香草裝飾伴

碟。

Method: 1. Boil pumpkin skin with water and salt, and

separate pumpkin skin to use later. 2. Add carrot and onion skin. Boil with medium

heat to use later. 3. Fry pumpkin seeds, sliced ginger and leeks. 4. Season with sea salt. 5. Add pumpkin seed, carrot and onion skin

soup and milk, and blend. 6. After blending, boil with cream, sprouts and

corn. 7. Add cheese. 8. Garnish with salad or any leftover herbs.

咪嘥嘢貼士：剩餘檸檬或大樹菠蘿果核可用作餐具座奶亦可以用杏仁奶或甘荳奶代替

Food wise tips: Leftover lemon and jackfruit seeds can be used as utensil holder Almond milk or soy bean milk can also be used


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惜食食譜 - 韓式辣煮肉 Food Wise Recipes – Spicy Korean Meat Stew

用剩餘的肉製作韓式辣鍋。因為韓國食物較濃味，湯渣最適合用以

配搭韓國料理。材料：剩餘洋蔥、紅蘿蔔（或任何其他剩餘蔬

菜）米酒 150 ml 韓式辣椒醬 2 湯匙韓式麵豉醬 1 湯匙豉油 1 湯匙糖 1/2 湯匙麵粉剩餘肉 1 公斤水 750 毫升剩餘椰菜

Using leftover meat for Korean Spicy Stew. Soup leftovers match with Korean cuisine best as Korean food has quite intense flavors. Ingredients: Leftover onions, carrots (or any other leftover vegetable) Rice wine 150 ml Korean red chili paste 2 tbs Korean bean sauce 1 tbs Soya sauce 1 tbs Sugar 1/2 tbs Flour Leftover meat 1kg Water 750 ml Leftover Cabbage

做法： 1. 炒香洋蔥和紅蘿蔔。 2. 調醬汁：加入米酒、韓式辣椒醬、

麵豉醬、豉油和糖，攪拌。 3. 加入麵粉、醬汁和水至洋蔥和紅蘿

蔔。 4. 加入肉煮滾。 5. 加入椰菜，即成。

Method: 1. Sauté onions and carrots. 2. Sauce: add rice wine, Korean red chili paste,

bean sauce, soy sauce and sugar. Mix well. 3. Add flour, sauce and water to onions and

carrots. 4. Add leftover meat and boil. 5. Add cabbage. Serve hot


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iv. 公司食物管理政策範本 Company Food Management Policy

本公司支持避免及減少廚餘。我們承諾會致力－ Our Company support to avoid and minimize food waste. We are committed to:

推廣良好守則和推動行為上的轉變，減少廚餘。

Promoting best practices and behavioral changes to reduce food waste. 實施良好守則，減少廚餘。

Implement best practices to reduce food waste. 在機構內制定計劃，向持份者進行推廣，使他們認識及接受減少廚餘的

良好守則。 Drawing up plans to promote the awareness and acceptance of food waste reduction best practices by stakeholders within our organisations.

執行訂有可衡量目標的計劃，以減少機構及企業的廚餘。 Implementing plans with measurable targets to reduce food waste in our organisations and business settings.

鼓勵和支援機構的管理層進行內部廢物審核，並按照審核的結果和建議

改善廢物管理績效。 Encouraging and supporting the management of organisations to conduct in-house waste audits and to use the results of those audits to improve waste management performance.

支持「惜食香港運動」和類似的行動，推動行為和文化上的轉變，使市

民尊重珍貴的食物和自然資源。 Supporting the Food Wise Hong Kong Campaign and similar initiatives to encourage behavioral and cultural changes that engender respects for our precious food and natural resources.

推廣和採用使用剩餘食材的食譜。 Promoting and adopting recipes that make use of food trimmings.

盡可能支持食物捐贈活動。 Supporting food donation activities whenever possible.


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我們致力實施下列良好作業守則： We will implement the following best practices:

1. 培訓及承諾 Training and Commitment 各方(顧客、員工、廚師及主管)協力減少廚餘。

All parties (Customer, Crew, Chef & Person in charge, etc.) commit and collaborate to reduce food waste.

為員工提供培訓，向他們灌輸惜食文化及減少廚餘的概念。 Provide training to staff to instill food-wise culture and reduce food waste.

2. 採購 Procurement 只在有需要時採購適量的原材料，避免過量採購及貯存過多食材。

Order raw materials in appropriate quantity to prevent over-procurement and excessive inventory.

向認可供應商採購原材料。 Order raw materials from approved suppliers.

3. 接收及貯存 Storage 在收貨時小心檢查原材料品質(有否腐壞) 。

Inspect incoming goods for quality (spoilage) during delivery. 依從貯存程序、正確控制時間及温度，以避免腐壞。

Properly control storage procedures, time and temperature to prevent spoilage.

蓋好貯存的食物，標上正確使用日期及貼上適當標籤。 Properly date, label and cover food in custody (storage).

按「先入先出」的原則調用貯存的原材料及食物。 FIFO (first-in-first-out) food in custody (storage).

4. 烹調 Cooking 適當處理及製作食物(包括採取適當的程序、注意温度及個人衞

生，實施防治蟲鼠措施等)，以防止污染，從而減少因異物或腐壞

而導致顧客拒吃的情況。 Properly handle and prepare food (including procedures, temperature, personal hygiene and pest control, etc.) to prevent foreign materials and to minimise spoilage and rejection by consumers.

善用剩餘及 / 或切掉的食物，製作其他菜式(例如利用魚骨作湯

底、魚頭作魚頭煲，剩餘的白飯作炒飯或粥品等) 。


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Make good use of surplus food and/or food trimmings for 2nd dish (e.g. fish bone/fish head for soup or specialty dish, leftover plain rice for fried rice or congee, etc.).

5. 食用 Consumption 主動提醒顧客避免過量點菜(例如在餐牌及餐桌上展示有關提示、

前線員工口頭提醒顧客、鼓勵顧客分段點菜，以及外攜剩餘的食

物)。 Proactively remind customers to avoid over-ordering and leftovers (e.g. display materials at menu and table, verbal advice by frontline staff, dish ordering in smaller batches, take-away of unfinished food, etc.).

在餐牌提供不同選擇，盡量減少廚餘(例如提供「少飯」、少量、

多菜少肉的選擇、以及減少酒席主菜數目等)。 Provide different menu options to minimise food waste (e.g. “less rice” option, light portion, cuisine with more veggie and less meat, lesser number of main courses in banquet menu, etc.).

6. 捐贈及回收 Donation and Recycling 把剩餘可食用的食物捐贈予有需要人士。

Donate surplus edible food to the needy. 把廚餘分類，以便回收(例如使用廚餘機或安排回收商回收廚餘)。

Separate food waste for recycling (e.g. food waste composter or arrangement of recycler to take away food waste for recycling).

透過實施以上措施，公司期望於 20____年度可以減少廚餘______%。 By implementing the above measures, we aim at reducing the generation of food waste by ____ % in 20___.

v. 捐贈食物

Food Donation

把剩餘可食用的食物捐贈予有需要人士。 Donate surplus edible food to the needy. • 根據本地的規定及／或既定指引，在預備食物（食用前）及食物有剩餘

時找尋捐贈的機會。 Explore donation opportunity during food preparation (pre-consumption) and leftovers in accordance to local regulation and or guidelines.


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• 按照本地的規定及／或既定指引，捐贈剩餘或可食用的食物給食物回收

銀行或慈善機構。 Donate leftovers or edible food to food banks or charity organizations.

vi. 廚餘回收

Food Waste Recycling

正確地分類及處理可回收及不可回收的廚餘，以便把廚餘分類及收集，以供

回收 (鼓勵安裝現場設施處理廚餘或委託可靠的承包商回收廚餘) 。 Proper segregation and treatment of recyclable and recyclable food waste to facilitate segregation and recollection for recycling (encourage installation of onsite treatment facility or commission reliable contractor to collect food waste).

廚餘堆肥系統選址的要求 Location Requirements for Food Waste Treatment Facility • 空間大小應足夠容納廚餘堆肥設備、氣味處理設備、待處理的廚餘收集

箱及存放處理後待熟成的堆肥，一般要求約 20 平方米 (100 公斤日處理

量) 。 The space should be adequate for the composting facility, odour treatment facility, storage box for food waste pending for treatment and storage of compost, normally require about 20 square metres (100 kg daily treatment amount).

• 以通風及陰涼處為佳，避免因陽光直接照射而發酵，產生異味。 With good ventilation and shade to avoid odouring by fermentation under direct sunlight.

• 室內安裝須安裝抽風系統。 Ventilation system should be installed for indoor setting.

• 清水及排水設備作清洗地方及廚餘收集桶之用，污水必須排入污水渠。 Clean water and drainage facility for rinsing of the ground and food waste collection bins, sewage must be drained into sewer.

• 需方便清潔，以保持環境衛生。 Convenient for cleaning to maintain hygiene.

vii. 培訓與推廣 Training and Promotion


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• 成為惜食經理 / 統籌人員 / 大使，為其他同學 / 員工提供適當的培

訓，並確保同學 / 員工向顧客傳達惜食的信息，例如詢問食物份量大

小，只點合適份量的飯菜，鼓勵顧客把所點的所有食物吃清或把剩餘的

飯菜帶走。 To become a Food Wise Manager / Coordinator / Ambassador to provide proper training to classmates / colleagues, and ensure they will convey food wise message to customers. For example, ask about food portion, order only appropriate amount, encourage customers to finish all ordered food or take away left overs.

• 灌輸減少廚餘的文化及教導管理廚餘的良好行為（例如：避免產生廚餘、

源頭分類、檢查食物品質、貯存及回收廚餘等）。 Provide training on food waste reduction culture and educate them with good food waste management practices (e.g. avoid generating food waste, source segregation, check for food quality, storage and collection of food waste, etc).

12. 廚餘減量估算方法的一般指引

General Guidelines on Methods for Estimating the Food Waste Reduction • 為了解現時食肆產生廚餘數量的狀況及評核實行減少廚餘措施後的成

效，負責人須收集和統計食肆產生廚餘的數量，量度時間為期 1 週(或 2天平日及 2 天週末)。 In order to understand the current amount of food waste generation in restaurants and evaluate the effectiveness of implemented food waste reduction measures, it is necessary to collect and record the food waste generation amount for 1 week (or 2 weekdays and 2 weekends) by the restaurant.

• 食肆可按照下列步驟進行記錄，在實行減廢措施後，再進行一次記錄和

統計，以作對比。 Please follow the following procedures to record the data. After food waste reduction measures have been implemented, restaurant can repeat another measurement of food waste amount for comparison.

• 指派一名廚餘記錄員（如：樓面主任 / 廚房主管）負責執行、監察及記

錄相關資料。 Assign a dedicated staff (e.g. store supervisor / kitchen in-charge) as the Food Waste Recorder with the duty to implement, monitor and record data and information.

• 在廚房內適當的位置放置一個或多個已知容量或重量的廚餘桶或專作收

集廚餘的垃圾袋，桶上須貼上「廚餘桶」的標籤。


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Set up one or multiple food waste bin(s) with known volume or weight in the kitchen/restaurant which should be labelled clearly with “Food Waste Bin” sign on the bin(s).

• 或在收集碗碟的餐車加設廚餘桶或專作收集廚餘的垃圾袋。 Or set up dedicated small bin/garbage bag for separation and collection of food waste on the trolley(s) which used for collection of used tableware in the restaurant.

• 或在收集碗碟的洗滌槽旁加設廚餘桶或專作收集廚餘的垃圾袋。 Or set up dedicated small bin(s)/garbage bag(s) for separation and collection of food waste beside the dish washing sink.

• 通知員工量度期，並要求員工合作把廚餘分類投入廚餘桶/廚餘垃圾袋

內。 The management should notify all staff the period of measurement and require them to only put food waste into those dedicated collection bin(s)/garbage bag(s) in the measurement period.

• 廚餘記錄員需要定時檢查廚餘桶，並檢查投入廚餘桶內的殘渣或食材沒

有其他雜物。 Food Waste Recorder should inspect the Food Waste Bin(s)/Bag(s) from time to time and ensure there is no non-food waste being disposed into the Food Waste Bin(s)/Bag(s).

• 如發現廚餘桶內有其他雜物，廚餘記錄員需把雜物移除，並提示其他員

工廚餘桶只可投放廚餘。 If non-food waste/other debris is found, Food Waste Recorder should remove those non-food waste from the Food Waste Bin(s)/Bag(s) and remind all staff to dispose waste from food waste properly.

• 在廚餘被處理 / 移離食肆前，廚餘記錄員需要量度當天產生廚餘的數量

並記錄相關資料於廚餘產生量記錄表。廚餘產生數量可以體積或以重量

量度。 Before the treatment or disposal of food waste, Food Waste Recorder needs to measure the quantity of food waste generated that day and record in the Recording Form. The quantity can be measured in volume or weight.

• 如以體積量度，可先記錄廚餘桶/廚餘垃圾袋的數量 (如一桶(袋)、半桶

(袋)或 1/4 桶(袋)等)，然後完成量度期記錄後把廚餘桶/廚餘垃圾袋的總數

合計。 If volumetric measurement is adopted, number of bin(s)/bag(s) can be counted (e.g. 1 full bin (bag), 1/2 bin (bag), 1/4 bin (bag)), then add up the total number of bin(s)/bag(s) after the measurement period. The number of bin(s)/bag(s) can be converted into volume by multiplying the volume of


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bin(s)/bag(s). • 如以重量量度，可直接記錄廚餘的淨重量，即把盛載廚餘的廚餘桶重量

減去廚餘桶的淨重量。記錄廚餘桶/廚餘垃圾袋的重量，然後完成量度期

記錄後把總數合計。如量度重量，須準備磅重用的磅，而每次量度，須

使用同一個磅。 If it is measured by weight, net weight of the food waste can be measured

by scale by subtracting the weight of bin(s)/bag(s). After a week of measurement, the total weight should be added up. Please note that the weigh scale used should be the same throughout the measurement period.

• 廚餘記錄員亦可選擇記錄餐前及餐後的廚餘的百分比。如有捐贈剩食或

把廚餘作其他用途，須要記錄相關資料和數量。 Food Waste Recorder can opt for recording the percentage of pre-consumption and post-consumption food waste if necessary. If there is surplus food for donation or other use of the food waste, the information and quantity should be recorded.

• 廚餘記錄員也需要記錄每天顧客數目或營業額又或於量度期後記錄顧客

或營業額的總數目，以用作計算平均每位顧客或每萬元營業額所產生的

廚餘數量，以作比較之用。 Food Waste Recorder should also record the number of customers or number of sales of each day or record the total at the end of the measurement period so as to estimate the average amount of food waste per customer or per $10,000 sales for comparison.


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• 完成量度期記錄後，記錄保留並向管理層提交。

After the measurement period, the measurement record should be submitted to management for evaluation.

• 待實行減少廚餘措施後，重覆以上步驟，以作對比統計和評核成效。 After implementation of food waste reduction measures, the above measurement procedures should be repeated again so as to evaluate the effectiveness of those measures.

13. 常見問題 Frequently Asked Questions

Q1) 2016年，家居廚餘人均棄置量較往年下跌還是上升？

As compared with 2015, domestic food waste disposal rate per person has dropped or increased in 2016?

A1) 下跌。 Dropped.

Q2) 都市固體廢物中的三個最大成分是什麼？

What are the three largest constituents of Municipal Solid Waste (MSW)? A2) 廚餘、廢紙及廢塑膠。

Food waste, waste paper and waste plastics. Q3) 請依順序列出政府管理廚餘的策略。

Please list out the Government’s Food Waste Strategy in order. A3) i. 從源頭避免產生及減少廚餘, ii. 捐贈過剩食物供他人分享食用, iii. 循環

再造以回收能源及營養素, iv. 都市固體廢物轉廢為能的處理安排 i. Prevent and reduce food waste at source, ii. Donate surplus food for human consumption, iii. Recycle to recover energy and nutrients, iv. Waste-to-energy treatment of Municipal Solid Waste (MSW).


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Q4) 以下那種並不是廚餘？過期麫包、咖啡渣、容器、菜頭。

Which of the following is not food waste? Expired bread, coffee grounds, container, vegetables.

A4) 容器 Container。 Q5) 「惜食香港運動」督導委員會成員不包括下列那個界別：物業管理業、教

育界、環保團體、清潔團體、零售業。 Members of Food Wise Hong Kong Steering Committee do not comprise of which of the following: property management, education, green groups, cleaning groups, retail.

A5) 清潔團體 Cleaning groups。 Q6) 「咪嘥嘢食店」計劃銀級的要求為那 3 項？

What are the 3 requirements for the Food Wise Eateries Scheme Silver Class? A6) i) 使用宣傳品向顧客傳達惜食的信息。

Convey food wise message to customers using promotional materials. ii) 鼓勵顧客把所點的所有食物吃光或把剩餘的飯菜帶走。

Promote the message for consuming all ordered foods or taking away leftovers.

iii) 採取食物份量選擇或減少廚餘的措施。

Adopt Food Portioning Options / Food Waste Reduction Measure.

Q7) 如何從烹調中減少廚餘？ How could we reduce food waste through cooking?

A7) 適當處理及製作食物(包括採取適當的程序、注意温度及個人衞生，實施防

治蟲鼠措施等)，以防止污染，從而減少因異物或腐壞而導致顧客拒吃的情

況。 Properly handle and prepare food (including procedures, temperature, personal hygiene and pest control, etc.) to prevent foreign materials and to minimise spoilage and rejection by consumers. 善用剩餘及 / 或切掉的食物，製作其他菜式(例如利用魚骨作湯底、魚頭作

魚頭煲，剩餘的白飯作炒飯或粥品等) 。 Make good use of surplus food and/or food trimmings for 2nd dish (e.g. fish bone/fish head for soup or specialty dish, leftover plain rice for fried rice or congee, etc.).

Q8) 為了解現時食肆產生廚餘數量的狀況及評核實行減少廚餘措施後的成效，


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負責人需最少收集多少天的廚餘產生量？ In order to understand the current amount of food waste generation in restaurants and evaluate the effectiveness of implemented food waste reduction measures, at least how many days of food waste generation record should the restaurant collect?

A8) 1 週(或 2 天平日及 2 天週末)。 1 week (or 2 weekdays and 2 weekends).


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14. 鳴謝 Acknowledgement

衷心感謝以下學院及所有參與本教材及提供建議的團體與個人！ We would like to express our sincere appreciation to the following culinary institutes and all the organizations and individuals for their participation and advices on this teaching material!

• 香港專業教育學院

Hong Kong Institute of Vocational Education; • 稻苗學院

Tao Miao Institute; • 香港中文大學(酒店及旅遊管理學院)

The Chinese University of Hong Kong (School of Hotel & Tourism Management);

• 香港理工大學(酒店及旅遊業管理學院) The Hong Kong Polytechnic University (School of Hotel & Tourism Management; and

• 職業訓練局 (酒店及旅遊學院、中華廚藝學院、國際廚藝學院) Vocational Training Council (Hotel and Tourism Institute, Chinese Culinary Institute and International Culinary Institute).

15. 免責聲明 Disclaimer

• 本教材只作一般性質及說明用途，僅供參考，並不代表香港特別行政區政府及環境保護署的

看法及立場；

This textbook is for general and illustrative purposes only. It does not represent the views and

positions of the Government of the Hong Kong Special Administrative Region and the

Environmental Protection Department.

• 香港生產力促進局（出版機構）保留在任何情況下更改此教材的權利及最終的決定權；

Hong Kong Productivity Council (publisher) has the final decision and reserves the right to change

the teaching materials in any circumstances;

• 出版機構不能保證教材內所載的一切資料皆準確無誤，並已盡力確保此教材的資料準確。出

版機構不會就此教材的內容所導致的任何開支或損失負上責任；

The publisher cannot guarantee that all information contained in this material is correct and has

tried the best to ensure that the information in this material is accurate. Publisher will not be

responsible for any expenses or losses resulting from the contents of this material;

• 本教材所述資料截止 2017 年 12 月為準。本教材內容經審慎編訂，務求提供準確資料，唯若

有資料過時、差誤或遺漏，出版機構概不承擔任何法律責任、義務或責任。


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The information in this material is as of December 2017. The contents of this material have been

carefully prepared in order to provide accurate information. The publisher shall not bear any legal

liability, obligation or liability if there is any outdated, error or omission of information.

11 1

建立惜食文化及減少廚餘的好方法

Development of Food Wise Culture and

Good Practices on Food Waste Reduction

22 2

背景Introduction

此教材旨在提高公眾對惜食的意識，特別是對年輕一代，以教導他們惜食的文化和減少浪費食物的良好做法。In order to increase the public awareness of food wise, especially to the young generation, this teaching material is developed to instill food wise culture and good practices on food waste reduction.

33

香港固體廢物的種類Type of Municipal Solid Waste (MSW) in Hong Kong

3

廚餘量佔都市固體廢物(35%) ，即約3,600公噸

44

目標 Target：每日棄置於堆填區的廚餘量

Amount of food waste disposed of at landfills every day

4

55

政府廚餘管理策略Government’s Food Waste Strategy

5

66

什麼是廚餘What is Food Waste

『廚餘』泛指餐前或餐後的所有廢棄物，包括：Food waste refers to per-consumed or post-consumed food waste generated, which includes:

• 未經烹煮的食物 - 肉、菜頭、菜葉、瓜皮等…Raw food – Meat, vegetables, peel of melons etc.

• 食剩的食物 - 飯、肉、菜、咖啡渣、果皮等…Leftover – Rice, meat, vegetables, coffee grounds etc.

• 過期食物 - 麫包、餅乾等…Expired food – Bread, biscuits etc.

6

77

廚餘的分類Food waste classification

7

88

為甚麼要減少廚餘Why need to reduce food waste

http://www.google.com.hk/url?sa=i&rct=j&q=&esrc=s&source=imgres&cd=&cad=rja&uact=8&ved=0ahUKEwiZx96Gwu_XAhWKVLwKHTaFAxsQjRwIBw&url=http://the-sun.on.cc/cnt/news/20110725/00410_043.html&psig=AOvVaw2ZzqdbiXIBQeqsMXGLPTF0&ust=1512448014760155

http://www.google.com.hk/url?sa=i&rct=j&q=&esrc=s&source=imgres&cd=&cad=rja&uact=8&ved=0ahUKEwiZx96Gwu_XAhWKVLwKHTaFAxsQjRwIBw&url=http://the-sun.on.cc/cnt/news/20110725/00410_043.html&psig=AOvVaw2ZzqdbiXIBQeqsMXGLPTF0&ust=1512448014760155

99

政府政策Government’s Policy

2017 年施政報告『245. 應對廚餘挑戰方面，隨着有機資源回收中心網絡的逐步建立，環保署將新設廚餘回收組…… ，執行「惜食香港運動」，促進惜食減廢及廚餘回收。另外，「惜食香港運動」將進入新一階段，以深化培養大眾惜食文化，同時開展工商廚餘中央回收的推廣。』

2017 Policy Address“245. On addressing the challenge of food waste,following the gradual establishment of a network oforganic resources recovery centres, the EPD will set upa dedicated Food Waste Recycling Group …… ,administer the Food Wise Hong Kong Campaign, andfacilitate food waste reduction and recycling.Furthermore, the Food Wise Hong Kong Campaign willenter a new stage, during which we will foster the“Food Wise” culture among the public and promotecentralised food waste recycling in the commercialand industrial sectors.”

https://www.google.com.hk/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwimq5Lb2szXAhWIlZQKHbFUBJ4QjRwIBw&url=https://hk.ulifestyle.com.hk/topic/detail/202560/%E5%9C%96%E6%96%87%E6%87%B6%E4%BA%BA%E5%8C%85-2017%E5%B9%B4%E6%96%BD%E6%94%BF%E5%A0%B1%E5%91%8A%E9%87%8D%E9%BB%9E&psig=AOvVaw2V50Rp-h_nDmHzcTncehIA&ust=1511252029883978

https://www.google.com.hk/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwimq5Lb2szXAhWIlZQKHbFUBJ4QjRwIBw&url=https://hk.ulifestyle.com.hk/topic/detail/202560/%E5%9C%96%E6%96%87%E6%87%B6%E4%BA%BA%E5%8C%85-2017%E5%B9%B4%E6%96%BD%E6%94%BF%E5%A0%B1%E5%91%8A%E9%87%8D%E9%BB%9E&psig=AOvVaw2V50Rp-h_nDmHzcTncehIA&ust=1511252029883978

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2012年12月Dec 2012

• 「惜食香港運動」督導委員會成立Set up of Food Wise Hong Kong Steering Committee

• 環境局局長出任主席Chaired by the Secretary for the Environment

• 成員由來自相關界別的人士組成，包括餐飲及酒店業、零售業、物業管理業、教育界、學術界、環保團體和食物回收組織，以及相關政府部門Members drawn from relevant sectors including catering and hotels, retail, property management, education, academia, green groups, food recipient org., & relevant government departments

• 負責制定及監督「惜食香港運動」的推行Formulate and oversee implementation of FWHK Campaign

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惜食香港運動Food Wise Hong Kong Campaign

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惜食香港運動的目的Objectives of the FWHKC

• 推動社區關注香港廚餘管理的問題Promote awareness of the community on the waste management problems in Hong Kong

• 協調政府部門及公共機構以身作則減少廚餘Coordinate efforts within the Government and public institutions to lead by example in food waste reduction

• 鼓勵在個人及家居層面改變生活習慣以減少廚餘Instill behavioural changes in the community at individual and household levels that will help reduce food waste generation

• 在工商業界訂立和推廣減少廚餘的良好工作守則Draw up and promote good practices on food waste reduction of commercial and industrial establishments

• 鼓勵各界參與並分享減少廚餘的良好作業守則Encourage leadership in the commercial, industrial and community sectors to talk action and share best practices

• 促進商戶向慈善機構捐贈剩餘食物Facilitate food donation between the establishments with surplus food with charitable organizations in the community

• 鼓勵和促進把未能避免的廚餘作現場和/或場外循環再造Encourage and facilitate on-site and/or off-site recycling of the unavoidable food waste

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惜食文化Food Wise Culture

為了減少廚餘，我們應在日常生活中建立「惜食文化」，如：– 烹飪適量的食物– 按量點餐– 把剩餘的飯菜帶走– 在「咪嘥嘢食店」用餐

In order to reduce food waste, we should develop “Food Wise Culture” in our daily lives, such as:– To cook the right amount of food– Order right portion of food when dine-out– Take away leftover– To dine-in in “Food Wise Eateries” etc.

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「咪嘥嘢食店」計劃Food Wise Eateries Scheme

• 「咪嘥嘢食店」計劃於2015年11月推出。直至2017年12月，已有約310及430家食店分別獲得金級及銀級資格

• The Food Wise Eateries Scheme was launched in November 2015. As of December 2017, there were 310 and 430 eatery outlets awarded with gold and silver classes respectively

• 自願性参與計劃，並設有2個表揚級別 :A voluntary Scheme with two classes of recognition:

1. 銀級 Silver Class2. 金級 Gold Class

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「咪嘥嘢食店」計劃目的Aim of Food Wise Eateries Scheme

目的Aim：

• 為鼓勵餐飲業界及酒店業界的食肆透過提供食物份量選擇和採取減少廚餘措施，與顧客共同從源頭減少廚餘。To encourage food eatery outlets in the hotel and food & beverage (F&B) sectors to cooperate with customers to reduce food waste at source by offering portioned meals and adopting food waste reduction measures.

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• 申請食肆須符合以下的要求：Applicants should fulfill the following requirements in order to achieve the Silver Class of the Food Wise Eateries status:

1. 使用宣傳品向顧客傳達惜食的信息；Convey food wise message to customers using promotional materials;

2. 鼓勵顧客把所點的所有食物吃光或把剩餘的飯菜帶走；Promote the message for consuming all ordered foods or taking away leftovers;

3. 採取以下最少一項食物份量選擇或減少廚餘的措施。Adopt AT LEAST ONE of the following food portioning option / food waste reduction measures:-

食物份量選擇/減少廚餘的措施:Food Portioning Options / Food Waste Reduction Measures:• 提供少飯的選擇（其他主要食糧如麵條 / 粥 / 意大利粉 / 薯菜 / 沙律 / 炸薯條等也適用）

Provide option of less rice (Other main foods are also applicable, e.g. noodles / congee / spaghetti / potato & vegetable / salad / French fries)

• 在套餐中提供多少道菜的選擇（如前菜 / 湯 / 甜點是可選擇的、提供六道主菜或以下的宴會菜單、套餐中菜式的數量可以減少）Provide option on the number of courses in set menu (e.g. starter / soup / dessert are optional, 6 main courses or less for banquet, fewer number of courses for set meal)

「咪嘥嘢食店」計劃銀級要求Food Wise Eateries Scheme –Requirements for Silver Class

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食物份量選擇/減少廚餘的措施:Food Portioning Options / Food Waste Reduction Measures:

• 主菜份量提供大小的選項（如牛扒、魚、雞）Provide portion size option for main course (e.g. steak, fish, chicken)

• 於薄餅 / 小菜 / 套餐等份量，提供大小的選項（如標準、大、小）Provide portion size option for pizza / dish / meal (e.g. regular size, large size or small size)

• 於點心 / 壽司份量，提供件數多少的選項（如每碟的件數不同可供選擇）Provide portion option for dim sum / sushi (e.g. different number of pieces per dish)

• 只在顧客要求時才提供冷盤 / 配菜 / 小吃或給顧客選擇不要冷盤 / 配菜 / 小吃Serve hors d’oeuvre / side dishes / snacks only upon request by customer or provide option of no hors d’oeuvre / side dishes / snacks

• 在自助餐中為食物預先分配份量或設定較少的份量Pre-portion or set smaller portion for food in buffet

• 提供獎勵以鼓勵顧客把所點的所有食物吃光以至沒有剩餘飯菜Provide incentives to encourage customers to consume all ordered food without leftover

• 提供現場派飯取代預先包裝的餐盒Provide on-site meal portioning instead of pre-packed meal box

「咪嘥嘢食店」計劃銀級要求Food Wise Eateries Scheme –Requirements for Silver Class

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申請食肆如欲達致「咪嘥嘢食店」金級的認可資格，須符合以下的要求：Applicants should fulfill the following requirements in order to achieve the Gold Class of the Food Wise Eateries status:

1. 符合銀級的要求Meet the requirements for Silver Class

2. 採取額外最少三項減少廚餘的措施，每項措施須從下列不同類別(甲至丁)中選出Adopt AT LEAST THREE additional food waste reduction measures with each measure coming from different categories (A to D) below:

減少廚餘的措施 Food Waste Reduction Measures:

• 甲. 管理與承諾 Management and Commitment

• 甲1. 簽署惜食約章Sign Food Wise Charter

• 甲2. 制訂公司的食物管理政策，以減少廚餘Formulate a Company Food Management Policy with the aim to reduce food waste

• 甲3. 監測廚餘的產生量和訂立減少廚餘的措施Monitor food waste generation and identify food waste reduction measures

「咪嘥嘢食店」計劃金級要求Food Wise Eateries Scheme –Requirements for Gold Class

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減少廚餘的措施 Food Waste Reduction Measures:• 乙. 培訓與推廣 Training and Promotion• 乙1. 委派至少一位員工擔當惜食經理 / 統籌人員 / 大使的角色為其他員工提供適當的培訓

，並確保員工向顧客傳達惜食的信息Assign at least ONE staff with a role as Food Wise Manager / coordinator / ambassador to deliver proper training to staff and ensure they will convey the food wise message to customers

• 乙2. 向員工提供培訓，以灌輸惜食的文化和減少廚餘的良好行為Provide training to staff to instill food-wise culture and good practice on food waste reduction


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減少廚餘的措施 Food Waste Reduction Measures:• 丙. 食物處理過程• 丙1. 按「先入先出」的原則貯存食物

Adopt FIFO (first-in-first-out) system for stored food• 丙2. 透過適當控制貯存的狀況及定期檢查並保持貯存設施的運作良好，從而減少腐壞的

情況Store food with proper control of conditions, inspect and maintain proper functioning of storage facilities regularly to prevent spoilage

• 丙3. 善用剩餘的食物及 / 或切掉的食物，製作其他菜式Adopt recipes that make good use of surplus food and/or food trimmings

• 丁. 捐贈與回收• 丁1. 捐贈剩餘可食用的食物給食物回收銀行或慈善機構

Donate surplus edible food to food recycling banks or non-profit making organization

• 丁2. 把廚餘分類、回收，以便實地或場外循環再造Separate of food waste for on-site or off-site recycling


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減少廚餘的良好方法Good Practices on Food Waste Reduction

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提升客人的惜食意識Enhance Food Wise Awareness of Customers

• 在餐牌及／或餐桌的提醒字句／宣傳物品等Reminders / promotion materials in the menu / on the table

• 詢問食物份量大小，只點合適份量的飯菜，鼓勵顧客把所點的所有食物吃清或把剩餘的飯菜帶走Encourage customers not to excessive order when ordering; encourage customers to consume all ordered food or take away leftovers

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例子Examples：

• 不如嗌住咁多先，唔夠先再嗌喇？How about that’s all at the moment? You may order more later if necessary.

• 我哋啲份量都幾足，不如食住先喇？How about that’s all at the moment? Our portions are quite sufficient.

• 剩低啲餸菜，需要包走定係食埋佢呢？There is still some unfinished food, would you like to finish it or take it away?

• 剩低啲餸菜，不如唔好嘥，幫你包走喇？There is still some unfinished food, would you like to take it away so as not to waste it?

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例子Example：

• 如果唔要冷盤 / 配菜 / 小吃，可以出聲，咁樣可以避免嘥嘢。Please let us know if you do not wish to have hors d’oeuvre / side dishes / snacks, this could avoid wastage of food.

• 為減少嘥嘢，如果可以食晒啲食物，無食剩餸菜，可以獲得優惠劵一張。To reduce wastage of food, a coupon will be given to you if you could finish all ordered food without leftovers.

2424


• 向顧客介紹所採取的惜食措施Introduce food wise measures to customers

– 我哋啲小菜 / 飯麵 / 主菜 / 薄餅 / 套餐有不同份量，應該可以切合你哋需要，你想點咩份量呢？We have different portion size for dishes / rice or noodles / main course / pizza / meals for your choice, which portion would you like to order?

– 我哋宴會菜單有六道主菜或以下可供選擇，可以減少食剩嘢同嘥少啲嘢。We have banquet meal with 6 courses or less for your choice, this could help reduce unfinished food and food waste.

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響應政府的倡議簽署惜食約章Response to Government Initiative by Signing Food Wise Charter

• 推廣良好守則和推動行為上的轉變，減少廚餘。Promoting best practices and behavioral changes to reduce food waste.

• 在機構內制定計劃，向持份者進行推廣，使他們認識及接受減少廚餘的良好守則。Drawing up plans to promote the awareness and acceptance of food waste reduction best practices by stakeholders within the organisations.

• 執行訂有可衡量目標的計劃，以減少機構及企業的廚餘。Implementing plans with measurable targets to reduce food waste in the organisations and business settings.

2626

響應政府的倡議簽署惜食約章Response to Government Initiative by Signing Food Wise Charter

• 鼓勵和支援機構的管理層進行內部廢物審核，並按照審核的結果和建議改善廢物管理績效。Encouraging and supporting the management level to conduct in-house waste audits and base on the results to improve waste management performance.

• 支持惜食香港運動和類似的行動，推動行為和文化上的轉變，使市民尊重珍貴的食物和自然資源。Supporting the Food Wise Hong Kong Campaign and similar initiatives to encourage behavioral and cultural changes that engender respects for our precious food and natural resources.

http://www.foodwisehk.gov.hk/pdf/FOOD_WISE_CHARTER_zh-hk.pdfhttp://www.foodwisehk.gov.hk/pdf/FOOD_WISE_CHARTER_en.pdf

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制訂廚餘管理政策Formulate Food Management Policy

• 制訂有明確目標、程序和目的的廚餘管理政策，或把廚餘管理植入公司的環保政策／環保制度。Formulate food waste management policy with specific targets, procedures and purposes, or embed food waste management into corporate environmental policy / environmental system.

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廚餘管理政策例子Examples on Food Management Policy

採購 Procurement• 只在有需要時採購適量的原材料，避免過量採購及貯存過多食材

Order raw materials in appropriate quantity to prevent over-procurement and excessive inventory

• 向認可供應商採購原材料Order raw materials from approved suppliers

接收及貯存Storage• 在收貨時小心檢查原材料品質(有否腐壞)

Inspect incoming goods for quality (spoilage) during delivery

• 依從貯存程序、正確控制時間及温度，以避免腐壞Properly control storage procedures, time and temperature to prevent spoilage

• 蓋好貯存的食物，標上正確使用日期及貼上適當標籤Properly date, label and cover food in custody (storage)

• 按「先入先出」的原則調用貯存的原材料及食物FIFO (first-in-first-out) food in custody (storage)

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烹調Cooking

• 適當處理及製作食物(包括採取適當的程序、注意温度及個人衞生，實施防治蟲鼠措施等)，以防止污染，從而減少因異物或腐壞而導致顧客拒吃的情況Properly handle and prepare food (including procedures, temperature, personal hygiene and pest control, etc.) to prevent foreign materials and to minimise spoilage and rejection by consumers

• 善用剩餘及 / 或切掉的食物，製作其他菜式(例如利用魚骨作湯底、魚頭作魚頭煲，剩餘的白飯作炒飯或粥品等)Make good use of surplus food and/or food trimmings for 2nd dish (e.g. fish bone/fish head for soup or specialty dish, leftover plain rice for fried rice or congee, etc.)

廚餘管理政策例子Examples on Food Management Policy

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惜食食譜 - 脆香健怡米餅Food Wise Recipes - Crispy Rice Cake

善用剩餘冷飯製作脆香健怡米餅。

材料:剩餘冷飯 500克叉燒粒 60克粟米粒 60克鮮冬菇 50克剩餘甘筍 60克蔥花 30克雞蛋 1隻麵粉 20克水 40克苔菜粉適量

Make use of leftover rice to make crispy rice cake

Ingredients:Leftover rice 500 gDiced BBQ Pork 60 gCorn grain 60 gFresh mushroom 50 gLeftover carrot 60 gShallot 30 gEgg 1 Flour 20 gWater 40 gSeaweed appropriate

Seasoning:Salt 1 ½ teaspoon

調味鹽 1 ½茶匙

煮食教學Cooking demonstration：http://www.foodwisehk.gov.hk/en/Recipes.php


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惜食食譜 - 脆香健怡米餅Food Wise Recipes - Crispy Rice Cake

做法:1. 先將蔬菜類洗淨，鮮冬菇、甘筍

切粒，飛水。2. 把所有材料及調味放入大碗中拌

勻。3. 燒熱油鍋，取出適量的飯用手壓

成餅，平放入鍋以中火中煎至兩面金黃色香脆，灑上適量苔菜粉即可享用。

Method:1. Wash all vegetable first. Then dice the fresh mushroom and

carrots into pieces and blanch.2. Put all ingredients and seasonings in a large bowl and mix

well. 3. Heat oil in a pan. Take appropriate amount of rice and

squeeze into a cake with your hands. Pan fry the rice cake with medium heat until golden & crispy on both side. Top with seaweed & serve.

貼士：1. 米餅的材料可因應家中有的剩餘

材料隨意更改，同樣能做出美味的米餅

2. 鮮冬菇飛水的時間要略為長一些這樣可去掉鮮冬菇的菜青味。

3. 在將飯糰用手壓成餅時，要稍為用力捏緊一些，這樣便可避免飯餅在煎時會有機會散開。

4. 若剩飯放在雪櫃放得太耐會變得乾身及鬆散，在製作時可加入適量的水以增加黏性

Tips: 1. The ingredients used for the rice cake can be replaced by

any surplus ingredients found at home. 2. Fresh mushrooms have to be blanched for a longer time in

order to clear away the strong flavor.3. Squeeze the rice harder when making a cake to avoid the

cake from spreading out while frying.4. If the leftover rice is being placed in the refrigerator for a

long period of time, it will become dry and loose. You may add some water during cooking to increase its viscosity.

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惜食食譜 -簡易炸醬Food Wise Recipes - Simple Minced Pork with Spicy Brown Sauce

善用剩餘煲湯肉製作簡易炸醬。

材料:剩餘煲湯肉(切碎) 600克薑米 50克蒜蓉 50克剩餘甘筍碎150克剩餘洋蔥碎150克糖 2湯匙豆瓣醬 2湯匙甜麵醬 5湯匙生粉適量老抽 2湯匙

Make use of leftover meat from soup to make simple fired bean sauce

Ingredients:Leftover meat (minced) 600 gDiced ginger 50 gMashed garlic 50 gChopped leftover carrot 150 gChopped leftover onion 150 gSugar 2 tablespoonChilli bean sauce 2 tablespoonSweet bean sauce 5 tablespoonCaltrop starch appropriate

amountDark soy sauce 2 tablespoon



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惜食食譜 -簡易炸醬Food Wise Recipes - Simple Minced Pork with Spicy Brown Sauce

做法:1. 燒熱油鑊，加入薑米、蒜蓉、甘

筍、洋蔥、肉碎炒香，倒入甜麵醬、豆瓣醬、糖炒勻，然後再加入大概兩杯水，慢火煮至收乾水後加入生粉水埋芡即成，最後加入老抽攪勻即可上碟。

Method:1. Heat oil in a pan. Stir fry ginger,

garlic, carrot, onion and minced meat first, then add sweet bean sauce, chilli bean sauce and sugar, mix well. Add 2 cups of water. Turn to low heat and simmer until the sauce reduce. Add caltrop starch solution for thickening. At last, mix with dark soy sauce.

貼士：如果不嗜辣，可以不用豆瓣醬，已改用茄汁代替。

Tips: If you do not like spicy, you could use tomato sauce to replace chilli bean paste.

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惜食食譜 -雜菜湯Food Wise Recipes - Vegetable Soup

善用剩餘蔬菜製作美味雜菜湯。

材料：剩餘南瓜皮剩餘紅蘿蔔皮剩餘洋蔥皮剩餘南瓜核薑和大蔥（每碗湯1片）奶（1杯）奶油（1湯匙）芽菜（任何種類皆可）粟米粒芝士（每碗湯1小塊）剩餘沙律菜

Turn home vegetable leftovers into a tasty soup.

Ingredients:Leftover pumpkin skinLeftover carrot skinLeftover onion skinLeftover pumpkin seedsGinger and leeks (1 slice per bowl)Milk (1 cup)Cream (1 tablespoon)Sprouts of any kinds of greenCornCheese (a small piece per bowl)Leftover salad



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惜食食譜 -雜菜湯Food Wise Recipes - Vegetable Soup

做法:1. 將南瓜皮用水及少量鹽煮軟，然

後隔開南瓜皮備用。2. 放入紅蘿蔔皮及洋蔥皮，用中火

煮滾，備用。3. 將南瓜核、薑絲和乾蔥頭爆香。4. 加入海鹽調味。5. 加入南瓜皮、紅蘿蔔皮及洋蔥皮

湯和奶，再放入攪拌機攪拌。6. 攪拌後放入鍋，再加入奶油、芽

菜和粟米加熱。7. 加入芝士。8. 以沙律菜或其他剩餘香草裝飾伴

碟。

Method:1. Boil pumpkin skin with water and salt,

and separate pumpkin skin to use later.

2. Add carrot and onion skin. Boil with medium heat to use later.

3. Fry pumpkin seeds, sliced ginger and leeks.

4. Season with sea salt.5. Add pumpkin seed, carrot and onion

skin soup and milk, and blend.6. After blending, boil with cream,

sprouts and corn.7. Add cheese.8. Garnish with salad or any leftover

herbs.咪嘥嘢貼士：剩餘檸檬或大樹菠蘿果核可用作餐具座奶亦可以用杏仁奶或甘荳奶代替

Food wise tips:Leftover lemon and jackfruit seeds can be used as utensil holderAlmond milk or soy bean milk can also be used

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惜食食譜 -韓式辣煮肉Food Wise Recipes – Spicy Korean Meat Stew

用剩餘的肉製作韓式辣鍋。因為韓國食物較濃味，湯渣最適合用以配搭韓國料理。

材料：剩餘洋蔥、紅蘿蔔（或任何其他剩餘蔬菜）米酒 150 ml韓式辣椒醬2 湯匙韓式麵豉醬1湯匙豉油 1湯匙糖 1/2湯匙麵粉剩餘肉 1公斤水 750毫升剩餘椰菜

Using leftover meat for Korean Spicy Stew.Soup leftovers match with Korean cuisine best as Korean food has quite intense flavors.

Ingredients:Leftover onions, carrots (or any other leftover vegetable)Rice wine 150 ml2 tbsp Korean red chili paste1 tbsp Korean bean sauce1 tbsp soya sauce1/2 tbsp sugarFlour1kg leftover meat750ml waterLeftover Cabbage



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惜食食譜 -韓式辣煮肉Food Wise Recipes – Spicy Korean Meat Stew

做法：1. 炒香洋蔥和紅蘿蔔。2. 調醬汁：加入米酒、韓式

辣椒醬、麵豉醬、豉油和糖，攪拌。

3. 加入麵粉、醬汁和水至洋蔥和紅蘿蔔。

4. 加入肉煮滾。5. 加入椰菜，即成。

Method:1. Sauté onions and carrots.2. Sauce: add rice wine, Korean red chili

paste, bean sauce, soy sauce and sugar. Mix well.

3. Add flour, sauce and water to onions and carrots.

4. Add leftover meat and boil.5. Add cabbage. Serve hot

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廚餘管理政策範本Food Management Policy Template

食用Consumption• 主動提醒顧客避免過量點菜(例如在餐牌及餐桌上展示有關提示、前線員工口頭提醒顧客、鼓

勵顧客分段點菜，以及外攜剩餘的食物)Proactively remind customers to avoid over-ordering and leftovers (e.g. display materials at menu and table, verbal advice by frontline staff, dish ordering in smaller batches, take-away of unfinished food, etc.)

• 在餐牌提供不同選擇，盡量減少廚餘(例如提供「少飯」、少量、多菜少肉的選擇、以及減少酒席主菜數目等)Provide different menu options to minimise food waste (e.g. “less rice” option, light portion, cuisine with more veggie and less meat, lesser number of main courses in banquet menu, etc.)

培訓及承諾Training and Commitment• 各方(顧客、員工、廚師及主管)協力減少廚餘

All parties (Customer, Crew, Chef & Person in charge, etc.) commit and collaborate to reduce food waste

• 為員工提供培訓，向他們灌輸惜食文化及減少廚餘的概念Provide training to staff to instill food-wise culture and reduce food waste

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捐贈食物Food Donation

把剩餘可食用的食物捐贈予有需要人士Donate surplus edible food to the needy

– 根據本地的規定及／或既定指引，在預備食物（食用前）及食物有剩餘時找尋捐贈的機會Explore donation opportunity during food preparation (pre-consumption) and leftovers in accordance to local regulation and or guidelines

– 按照本地的規定及／或既定指引，捐贈剩餘或可食用的食物給食物回收銀行或慈善機構Donate leftovers or edible food to food banks or charity organizations

Source: https://goo.gl/images/nHhkMR

http://www.google.com.hk/url?sa=i&rct=j&q=&esrc=s&source=imgres&cd=&cad=rja&uact=8&ved=0ahUKEwikucuqh_LXAhWDTLwKHZumBU0QjRwIBw&url=http://www.foodangel.org.hk/en/events_details.php?p=211&psig=AOvVaw1nrXOYILu8yuiJcp50wIgK&ust=1512535331396461

http://www.google.com.hk/url?sa=i&rct=j&q=&esrc=s&source=imgres&cd=&cad=rja&uact=8&ved=0ahUKEwikucuqh_LXAhWDTLwKHZumBU0QjRwIBw&url=http://www.foodangel.org.hk/en/events_details.php?p=211&psig=AOvVaw1nrXOYILu8yuiJcp50wIgK&ust=1512535331396461

https://goo.gl/images/nHhkMR

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食物回收機構及收集站列表List of Food Recovery Organization

• http://www.foodlinkfoundation.org• Phone: 2567 1501

Fax: 2812 3617Email: [email protected]

• http://www.foodangel.org.hk• Phone: 3118 2348


• http://foodbank.sjs.org.hk• Phone: 2975 8777


• http://feedinghk.org• Phone: 2205 6568

Email: [email protected]

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食物回收機構及收集站列表List of Food Recovery Organization

救食平台-食物回收捐助聯盟Food Donation Alliancehttp://foodwaste.foe.org.hk/html/chi/c_donation.php

名單內的聯盟機構Enlisted Alliance Organizationshttp://www.foe.org.hk/uploaded_files/foodwaste/food_bank_alliance.pdf

http://www.cfs.gov.hk/tc_chi/programme/programme_haccp/files/Food_Safety_Guidelines_for_Food_Recovery_c.pdf

食物安全指引Food Safety Guideline

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廚餘回收Food Waste Recycling

正確地分類及處理可回收及不可回收的廚餘，以便把廚餘分類及收集，以供回收 (鼓勵安裝現場設施處理廚餘或委託可靠的承包商回收廚餘)Proper segregation and treatment of recyclable and non-recyclable food waste to facilitate segregation and recollection for recycling (encourage installation of onsite treatment facility or commission reliable contractor to collect food waste)

廚餘回收機構列表Food Waste Recovery Organizations

https://www.wastereduction.gov.hk/tc/food-waste.html

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回收（廚餘收集桶）Recycling (Food Waste Collection Bin)

可使用容量約120升的垃圾桶May use 120L bins

應有蓋，以防異味傳出With cover to avoid odour

應清楚標明此為廚餘收集桶Clearly labelled as food waste container

宜有轆以方便運送Wheels for easy relocation

收集桶的底部設有排水閥Drain valve at the bottom of the bin

桶底設有隔篩隔去多餘液體With screening at the bottom of the bin to separate excessive fluid

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廚餘堆肥系統選址的要求Location Requirements for Food Waste Treatment Facility

• 空間大小應足夠容納廚餘堆肥設備、氣味處理設備、待處理的廚餘收集箱及存放處理後待熟成的堆肥，一般要求約20平方米 (100公斤日處理量)The space should be adequate for the composting facility, odour treatment facility, storage box for food waste pending for treatment and storage of compost, normally require about 20 square metres (100 kg daily treatment amount)

• 以通風及陰涼處為佳，避免因陽光直接照射而發酵，產生異味With good ventilation and shade to avoid odouring by fermentation under direct sunlight

室內或室外安裝Installation in indoor or outdoor

應考慮運作所需空間Consideration of space required for operation

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廚餘堆肥系統選址的要求Location Requirements for Food Waste Treatment Facility

• 室內安裝須安裝抽風系統Ventilation system should be installed for indoor setting

• 清水及排水設備作清洗地方及廚餘收集桶之用，污水必須排入污水渠Clean water and drainage facility for rinsing of the ground and food waste collection bins, sewage must be drained into sewer

• 需方便清潔，以保持環境衛生Convenient for cleaning to maintain hygiene

遠離居民及可受影響的行人Away from residents and sensitive pedestrians

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培訓與推廣Training and Promotion

• 成為惜食經理 / 統籌人員 / 大使，為其他同學 / 員工提供適當的培訓，並確保同學 / 員工向顧客傳達惜食的信息，例如詢問食物份量大小，只點合適份量的飯菜，鼓勵顧客把所點的所有食物吃清或把剩餘的飯菜帶走To become a Food Wise Manager / Coordinator / Ambassador to provide proper training to classmates / colleagues, and ensure they will convey food wise message to customers. For example, ask about food portion, order only appropriate amount, encourage customers to finish all ordered food or take away left overs

• 灌輸減少廚餘的文化及教導管理廚餘的良好行為（例如：避免產生廚餘、源頭分類、檢查食物品質、貯存及回收廚餘等）Provide training on food waste reduction culture and educate them with good food waste management practices (e.g. avoid generating food waste, source segregation, check for food quality, storage and collection of food waste, etc)

廚餘減量估算方法的一般指引

General Guidelines on Methods for Estimating

the Food Waste Reduction

4848

廚餘減量估算方法的一般指引General Guidelines on Methods for Estimating the Food Waste Reduction

• 為了解現時食肆產生廚餘數量的狀況及評核實行減少廚餘措施後的成效，負責人須收集和統計食肆產生廚餘的數量，量度時間為期1週(或2天平日及2天週末)。In order to understand the current amount of food waste generation in restaurants and evaluate the effectiveness of implemented food waste reduction measures, it is necessary to collect and record the food waste generation amount for 1 week (or 2 weekdays and 2 weekends) by the restaurant.

• 食肆可按照下列步驟進行記錄，在實行減廢措施後，再進行一次記錄和統計，以作對比。Please follow the following procedures to record the data. After food waste reduction measures have been implemented, restaurant can repeat another measurement of food waste amount for comparison.

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1. 指派一名廚餘記錄員（如：樓面主任 / 廚房主管）負責執行

、監察及記錄相關資料。

Assign a dedicated staff (e.g. store supervisor / kitchen in-charge) asthe Food Waste Recorder with the duty to implement, monitor andrecord data and information;

2. 在廚房內適當的位置放置一個或多個已知容量或重量的廚

餘桶或專作收集廚餘的垃圾袋，桶上須貼上「廚餘桶」的

標籤

Set up one or multiple food waste bin(s) with known volume orweight in the kitchen/restaurant which should be labelled clearly with“Food Waste Bin” sign on the bin(s)

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3. 或在收集碗碟的餐車加設廚餘桶或專作收集廚餘的

垃圾袋；

Or set up dedicated small bin/garbage bag for

separation and collection of food waste on thetrolley(s) which used for collection of used tableware inthe restaurant

4. 或在收集碗碟的洗滌槽旁加設廚餘桶或專作收集廚

餘的垃圾袋；

Or set up dedicated small bin(s)/garbage bag(s) forseparation and collection of food waste beside the dishwashing sink;

3. ;

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5. 通知員工量度期，並要求員工合作把廚餘分類投入廚

餘桶/廚餘垃圾袋內。

The management should notify all staff the period ofmeasurement and require them to only put food waste intothose dedicated collection bin(s)/garbage bag(s) in themeasurement period;

6. 廚餘記錄員需要定時檢查廚餘桶，並檢查投入廚餘桶

內的殘渣或食材沒有其他雜物。

Food Waste Recorder should inspect the Food WasteBin(s)/Bag(s) from time to time and ensure there is no non-food waste being disposed into the Food Waste Bin(s)/Bag(s);

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7. 如發現廚餘桶內有其他雜物，廚餘記錄員需把雜物移除，並提示其他員

工廚餘桶只可投放廚餘。

If non-food waste/other debris is found, Food Waste Recorder should remove thosenon-food waste from the Food Waste Bin(s)/Bag(s) and remind all staff to disposewaste from food waste properly;

8. 在廚餘被處理 / 移離食肆前，廚餘記錄員需要量度當天產生廚餘的數量並

記錄相關資料於廚餘產生量記錄表。廚餘產生數量可以體積或以重量量

度。

Before the treatment or disposal of food waste, Food Waste Recorder needs tomeasure the quantity of food waste generated that day and record in the RecordingForm. The quantity can be measured in volume or weight.

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9. 如以體積量度，可先記錄廚餘桶/廚餘垃圾袋的數量 (如一桶(袋)、半桶(袋)或1/4桶(袋)等)，然後完成量度期記錄後把廚餘桶/廚餘垃圾袋的總數合

計。

If volumetric measurement is adopted, number of bin(s)/bag(s) can be counted (e.g. 1full bin (bag), 1/2 bin (bag), 1/4 bin (bag)), then add up the total number ofbin(s)/bag(s) after the measurement period. The number of bin(s)/bag(s) can beconverted into volume by multiplying the volume of bin(s)/bag(s).

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5555


10. 如以重量量度，可直接記錄廚餘的淨重量，即把盛載廚餘的廚餘桶重量

減去廚餘桶的淨重量。記錄廚餘桶/廚餘垃圾袋的重量，然後完成量度期

記錄後把總數合計。如量度重量，須準備磅重用的磅，而每次量度，須

使用同一個磅。

If it is measured by weight, net weight of the food waste can be measured by scale bysubtracting the weight of bin(s)/bag(s). After a week of measurement, the totalweight should be added up. Please note that the weigh scale used should be thesame throughout the measurement period.

11. 廚餘記錄員亦可選擇記錄餐前及餐後的廚餘的百分比。如有捐贈剩食或

把廚餘作其他用途，須要記錄相關資料和數量。

Food Waste Recorder can opt for recording the percentage of pre-consumption andpost-consumption food waste if necessary. If there is surplus food for donation orother use of the food waste, the information and quantity should be recorded.

5656


12. 廚餘記錄員也需要記錄每天顧客數目或營業額又或於量度期後記錄顧客或營業額的總數目，以用作計算平均每位顧客或每萬元營業額所產生的廚餘數量，以作比較之用。Food Waste Recorder should also record the number of customers or number of salesof each day or record the total at the end of the measurement period so as to estimatethe average amount of food waste per customer or per $10,000 sales for comparison.

每位顧客或每萬元營業額所產生的廚餘數量Amount of Food Waste per customer or per $10,000 sales

=廚餘總量Total Weight of Food Waste A

總顧客數目或總營業額𝑁𝑁𝑁𝑁. 𝑁𝑁𝑜𝑜 𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝐶𝑁𝑁𝐶𝐶𝐶𝐶𝐶𝐶 𝑁𝑁𝐶𝐶 𝑆𝑆𝑆𝑆𝑆𝑆𝐶𝐶𝐶𝐶 𝐴𝐴𝐶𝐶𝑁𝑁𝐶𝐶𝐴𝐴𝐶𝐶/$10,000

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13. 完成量度期記錄後，記錄保留並向管理層提交。

After the measurement period, the measurement record should be submitted tomanagement for evaluation.

14. 待實行減少廚餘措施後，重覆以上步驟，以作對比統計和評核成效。

After implementation of food waste reduction measures, the above measurementprocedures should be repeated again so as to evaluate the effectiveness of thosemeasures.

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http://www.foodwisehk.gov.hk/zh-hk/resources.php

5959

查詢 Enquiries「咪嘥嘢食店」計劃秘書處Secretariat of Food Wise Eateries Scheme

香港生產力促進局Hong Kong Productivity Council

熱線 hotline：2788 6307傳真 Fax ：2788 5608電郵 email ：[email protected]

「惜食香港運動」秘書處Secretariat of Food Wise Hong Kong Campaign

環境保護署

Environmental Protection Department

熱線 hotline：3741 1398傳真 Fax ：3528 0492電郵 email ：[email protected]網址 website：www.foodwisehk.gov.hk

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Q&A問與答

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鳴謝Acknowledgement

• 香港專業教育學院Hong Kong Institute of Vocational Education

• 稻苗學院Tao Miao Institute

• 香港中文大學(酒店及旅遊管理學院)The Chinese University of Hong Kong (School of Hotel & Tourism Management)

• 香港理工大學(酒店及旅遊業管理學院)The Hong Kong Polytechnic University (School of Hotel & Tourism Management

• 職業訓練局 (酒店及旅遊學院、中華廚藝學院、國際廚藝學院)Vocational Training Council (Hotel and Tourism Institute, Chinese Culinary Institute and International Culinary Institute)

food wise teaching materials for reference by culinary ...€¦ ·...

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