Over 3,000 tons of food is discarded every day in Hong Kong, many of which are indeed edible. To raise public awareness in food waste reduction and to promote social innovation, the Jockey Club Design Institute for Social Innovation (J.C. DISI) organized a group of 15 professional chefs and 13 grassroots families to prepare a feast together through the creative use of unwanted food collected from local wet markets.

Held at the Western Food Production Laboratory of PolyU's School of Hotel and Tourism Management, the event was actually a rehearsal for the opening event of J.C. DISI's "10 Day Fest" - "Festival Vernissage: Social Gastronomy". At the official opening of the "10 Day Fest" on 9 October, bringing together 90 participants comprising professional chefs, senior management of corporations and disadvantaged families to form 30 teams to cook using unwanted food, the effort will be one-of-its-kind in exploring solutions to the societal issue of food waste. Details>>

This year's "10 Day Fest" will be held on 10-19 October 2014 featuring a variety of exhibitions, workshops, movie screenings, salons, seminars and lectures under the theme of "design and society". The public are welcome to join and experience with local and overseas experts the positive change for social good.