Environmental Exhibition and Conference for the Food & Restaurant Trade
Catering business in Hong Kong faces more environmental challenges than anywhere else. Restaurant operators and staff are all looking for efficient and cost-effective means to tackle pollution problems such as oily fume, sewage, noise, waste and used cooking oil, so as to provide a more comfortable environment for customers, to promote their image and to increase their competitiveness.
Headed by the Environmental Protection Department with the joint efforts of more than 10 organisations, a two-day event "Environmental Exhibition and Conference for the Food and Restaurant Trade" was held on 3-4 July 2002 at the Hong Kong Convention and Exhibition Centre. The aims of this event were to:
- Strengthen among the trade the recognition of the importance of environmental issues in food supplies
- Let the restaurant owners understand environmental technologies and equipment which are both efficient and cost-effective
- Provide technical support and solutions to environmental problem faced by the restaurant trade
- Promote the environmental image of the restaurant trade
The event was divided into two parts - the exhibition and the seminar. There were about 100 exhibition booths, which showed environmental equipment, products and services about the following five topics:
- Pollution Control Technologies and Equipment
- Saving Energy and Water
- Waste Reduction and Resource Recycling
- Food Waste Composting and Organic Farming
- Others (Indoor Air Quality, Environmental Building Design and Green Products)
Eight presentation topics catering for the need of different target audiences, including food and restaurant trade, relevant professional bodies and schools, were arranged:
- Local Innovations on Water Purification and Grease Removal
- Food Waste Composting - Changing Waste to Resource
- Tips for Restaurants- By Saving Energy and Water, We Save Money
- Organic Food - The Healthy Trend
- Workshop on Food Waste Composting
- Environmental Regulations and Hints for Starting a Restaurant Business in the Mainland China
- Local Innovations on Combating Cooking Odour and Improving Indoor Air Quality
- Building Design and Management for Restaurants
In addition to exhibition and seminars, a "Design Competition on Green Restaurant Model" for students was held with the theme "An Ideal Green Restaurant". It aimed at initiating students' creative thinking and strengthening their knowledge on environmental issues in the food and restaurant trade.
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