The Strategy for Food Waste in Hk

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1 Introduction .......................................................................................................................................... 1 1.1 The definition of food waste ............................................................................................................ 1 1.2 The sources/generators of food waste.............................................................................................. 3 1.2.1 The sources of food waste in Hong Kong .................................................................................... 4 1.2.2 The sources of food waste in oversea countries/regions.............................................................. 6 1.3 The situation in Hong Kong and oversea countries............................................................................. 7 1.3.1 The situation in Hong Kong........................................................................................................ 7 1.3.2 Food waste situation in oversea countries and regions .............................................................. 10 2 Finding ................................................................................................................................................ 13 2.1 Case study of HK .......................................................................................................................... 13 2.1.1 Minimization approaches for food waste in Hong Kong ............................................................. 14 2.1.2 Reuse/recycling approached of food waste in Hong Kong .......................................................... 17 2.1.3 Case of minimization and recycling of food waste in schools...................................................... 24 2.1.4 Conclusion of strategies in HK .................................................................................................. 27 2.2 Minimization and strategies in oversea countries ............................................................................. 27 2.2.1 New Zealand........................................................................................................................... 27 2.2.2 Korea ..................................................................................................................................... 28 2.2.3 Taiwan ................................................................................................................................... 32 2.2.4 Case of The East Bay Municipal Utility District........................................................................... 34 3 Critical Comparison.............................................................................................................................. 37 3.1 Comparisons ................................................................................................................................. 37 3.1.1 Recycle/Reuse efficiency ......................................................................................................... 37 3.1.2 Different campaigns and laws in approaches to food wastes in different countries ..................... 39 3.1.3 Technologies applied in food waste.......................................................................................... 41 3.1.4 Barriers in food waste recycle/reuse in Hong Kong.................................................................... 45 3.2 Recommendations ......................................................................................................................... 47 4 Conclusion........................................................................................................................................... 50 References ............................................................................................................................................. 51

1 Introduction

1.1 The definition of food waste According to the project of Food and Agriculture...
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