Food Wise Hong Kong Steering Committee

Membership list: (with effect from 1 July 2023 for two years)

Chairman
Secretary for Environment and Ecology

Members
Mr Kiyotaka ANDO
Ms CHAN Shin-kwan
Ms HO Pui-suen, Judy
Mr KAM Lin-wang, Carrel 
Dr KEUNG Yim-mei
Dr LAI Gor, Amie
Mr LEUNG Chun-wah
Mr LING Wai-hon
Mr MAK Man-chiu
Mr MAU Kwok-sheung
Ms NG Man-yin, Connie
Ms NGAN Tsz-ching, Bridget
Mr POON Kin-leung
Mr TAM Siu-sing
Ms TOA Hang-yin
Mr WONG Ka-kin, Ken
Mr WU Shui-lun, Alex
Mr YIP Hing-kwok, Wilson
Mr YIP Ka-yun
Representative of the Education Bureau
Representative of the Food and Environmental Hygiene Department
Representative of the Home Affairs Department
Representative of the Housing Department
Representative of the Information Services Department
Representative of the Social Welfare Department

Secretary
Assistant Director (Waste Reduction)

Terms of Reference
The Food Wise Hong Kong Steering Committee is to formulate and oversee the implementation strategy of the Food Wise Hong Kong Campaign to accomplish the objectives of the Campaign. The objectives of the Campaign are to:

1. Promote awareness of the community on the food waste management problems in Hong Kong in support of government policies to achieve the visions in the Waste Blueprint for Hong Kong 2035 and the target of attaining carbon neutrality before 2050

2. Encourage and facilitate the separation and collection of the unavoidable food waste to enhance recycling of resources and help achieve carbon neutrality target

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

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

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

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

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

8. Encourage avoidance of the use of disposable plastic tableware and reduction in food packaging