CUHK workshop brings together diverse experts to address food waste
The Chinese University of Hong Kong (CUHK) and the McGill University Sustainable Growth Initiative (SGI) jointly organised the “Tackling Food Waste: Research, Practices, and Policies Workshop” on 3 June.
The workshop brought together experts from academia, industry, and non-governmental organisations to address the global challenge of food waste. It featured discussions on cutting-edge research, business solutions, sustainable practices, consumer behaviour, and the role of technology in food redistribution.
The workshop opened with a warm welcome from Professor Zhou Lin, dean of CUHK Business School, who underscored the importance of collaboration between academia and industry in tackling food waste. He called for global cooperation and innovative approaches, setting an optimistic tone for the discussions.
Professor Wong Kam-sing introduces Big Waster, a mascot related to food waste, during his opening remarks
Guest of honour Professor Wong Kam-sing, GBS, JP, highlighted the significant environmental and economic impacts of food waste, pointing out that if viewed on a national scale, food loss and waste rank as the third-largest contributor to global greenhouse gas emissions. He introduced the workshop’s objectives, emphasising collaboration and innovation as key drivers for effective solutions.
The keynote speaker, Professor Javad Nasiry, Professor of Operations Management at McGill University, presents international policy examples and discussed technology-driven solutions, such as using blockchain and traceability technologies to reduce spoilage
Industry experts and NGO representatives also shared their insights. Ms Fioni Fong, co-founder of “not only powder”, shared her work in upcycling imperfect fruits into consumer products, emphasising shifting consumer mindsets to reduce food waste in Hong Kong. Ms Gabrielle Kirstein, Founder of Feeding Hong Kong, discussed the importance of efficient systems in bridging surplus and need. Mr Wilson Lee, General Manager of Hyatt Regency Hong Kong, Sha Tin, emphasised a “heartset” change is crucial to embed sustainability into daily operations in food waste reduction.
A panel moderated by Professor Carlos Lo, director of the Centre for Business Sustainability of CUHK, brought together diverse voices to discuss the challenges faced by NGOs, practical implementation, and regulatory frameworks surrounding food waste. The discussion underscored the importance of cross-sector collaboration in tackling this issue effectively.
Panel discussion in progress
Speakers at the workshop included:
- Professor ZHOU Lin, dean, CUHK Business School
- Professor WONG Kam-sing, GBS, JP
- Professor Javad NASIRY, McGill University
- Ms Fioni FONG, co-founder, not only powder
- Ms Gabrielle KIRSTEIN, founder, Feeding Hong Kong
- Professor YU Man, Hong Kong University of Science and Technology
- Mr Wilson LEE, general manager, Hyatt Regency Hong Kong, Sha Tin
- Professor ZHOU Fan, CUHK-Shenzhen
- Mr Victor C. LI, general manager, Dunwell Environmental Management Co Ltd
The event concluded on a hopeful note by Professor Sean Zhou Xiang, director of the Centre for Supply Chain Management of the Asian Institute of Supply Chains & Logistics, CUHK Business School, reaffirming the commitment to fostering cross-sector collaboration and research for a more sustainable future. Through knowledge sharing and innovative thinking, the workshop offered valuable insights and momentum in the fight against food waste.