A Feast of Leftovers: Grand Finale of ‘Love Food Hate Waste @ CUHK’

28 Jan 2016

Mr. K.S. Wong and Prof. Joseph JY Sung work with two
‘Save Food Ambassadors’ to cook two dishes using food trimmings

Fried potato balls made from discarded soup stock ingredients


CUHK appreciates the support of 14 participating campus caterers and student
‘Save Food Ambassadors’ for the ‘Love Food Hate Waste @ CUHK’ campaign

The two-year ‘Love Food Hate Waste @ CUHK’ campaign, launched in 2013 with the NGO Greeners Action as co-organizer and the support of Environmental and Conservation Fund (ECF), celebrated its grand finale on 28 January in a ‘Leftover Meal’ event that featured a feast prepared primarily from food trimmings. Officiating guests Mr. K.S. Wong, JP, Secretary for the Environment and Prof. Joseph JY Sung, Vice-Chancellor and President of CUHK participated in the culinary makeover, demonstrating how to make delicious fried potato balls from discarded soup stock ingredients. Over 100 students and staff sampled various food items made from unwanted portions of food normally discarded during food preparation, like vermicelli in savoury broth, Japanese onigiri, spaghetti and dumplings. In his speech, Professor Sung said, ‘Our students are our most important stakeholders, we are glad that over 80 CUHK students have joined this Campaign and received training as “Save Food Ambassadors” to help raise awareness about “love food hate waste”  on our campus.’ Various canteens and restaurants on campus were also presented with certificates as acknowledgement for their support in the Campaign.


Throughout the two-year campaign, the University installed five decomposers around campus to transform its food waste into compost, as well as experimented with novel food waste treatment techniques like bokashi and tumbler composters. With support from Greeners Action, colleges, catering committees, caterers, staff and students, a variety of engagement and awareness-raising programs were organized, including ‘Experience Week on Food Waste Segregation’, ‘Save Food Ambassador Training’ and ‘Clean the Plate; Get a Prize’. Findings from the Campaign showed an estimated 19% reduction in food waste disposed for the past year, and surveys conducted in various canteens also suggested diners’ increase in awareness in the form of a 13% increase in the proportion of who finish their food and do not leave food waste.


To share the University’s experience and achievements in reducing food waste on campus, the Campaign has published a ‘Love Food Hate Waste @ CUHK’ booklet with tips and techniques that other organizations can use as reference.


The ‘Love Food Hate Waste @ CUHK’ campaign will continue its programmes to raise awareness about treasuring food on campus as well as explore ways to convert more food waste to useful resources.

The Sustainable Campus e-newsletter is published by the Information Services Office and the Campus Planning and Sustainability Office, CUHK.