Did you know that food waste is the largest component of Hong Kong’s municipal solid waste? It is time for us to explore innovative ways to upcycle food and reduce landfill waste.
The Research Institute for Future Food (RiFood) recently co-organized the workshop "From Waste to Worth: What Is Upcycled Food and Why Should We Try It?" with the School of Hotel and Tourism Management (SHTM) and the Campus Facilities and Sustainability Office (CFSO). During the event, we discussed the importance of food upcycling in reducing waste and lowering our carbon footprint, and participants enjoyed tasting upcycled snacks.
Moreover, food waste can also be transformed in exciting ways. In collaboration with the Food and Wine Academy at SHTM, we co-organised the "Brew-tiful Workshop," where participants experienced the art of crafting beers from coffee grounds, bread, and fruit, each offering a unique taste distinct from traditional wheat-brewed beer.
We hope these workshops inspire everyone to think creatively about reducing food waste and our carbon footprint. Together, we can make a difference!
