NUFM programme hosted an inspiring online guest talk with Ms Kitty Tse, the Project Manager of Food for Good. Her presentation, “Food Waste Initiative for a Better Hong Kong: Reduce, Recycle, Redistribute,” spotlighted local challenges and creative solutions for food waste. Ms Tse described how Food for Good fights food waste through education and action. She shared examples like redistributing quality surplus food to the elderly and vulnerable groups across different districts. Each year, Food for Good prepares countless hot meals for people in need—strengthening both social support and environmental consciousness.

The talk encouraged students to embrace a green dining culture. Ms Tse demonstrated ways to convert school food waste into organic compost and use it in edible gardens, teaching the next generation how to value resources and understand sustainable eating. She outlined Food for Good’s four-step food waste management method: reduction at source, food donation, collection, and recycling. This comprehensive system shows how local communities can support environmental protection and alleviate landfill pressure.Ms Tse also discussed how Food for Good partners with restaurants and hotels, collecting surplus ingredients and ensuring they quickly reach those in need.

Despite their success, Ms Tse acknowledged areas for growth—such as serving a wider range of communities and adopting advanced waste disposal technology. Finally, she encouraged everyone to plan meals thoughtfully, avoid over-purchasing, donate extras, and raise awareness by sharing information on social media.The session ended with a call to action: when citizens understand their role in the food system, they make more responsible choices, helping to create a greener and more inclusive Hong Kong.
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營養與食物管理
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營養與食物管理
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