When we are talking about eating green, many of you might think “Are you going to eat as a vegetarian?” or “Let’s have OmniFoods or Impossible Meat!”. “Green”, however, means more than these. It refers to sustainability. It has an impact on our environment and economy. That’s why we need to collaborate to work on Green Initiatives!
Problems From Farm to Table; Changes From Normal to New Norm
According to ACS Publications(2008), transportation as a whole food supply chain in the U.S. contributed 11% of life-cycle Greenhouse Gases (GHG) emissions, and final delivery from producer to retail contributes 4%. Until now, due to COVID pandemic, we were adapted to the new norm and ordered many times from food delivery applications. There was a 67% year over year increase compared to 2019 for food delivery jobs in Deliveroo Hong Kong, with reference to Marketing(2020). Have you ever imagined more than 3,600 tonnes of food waste daily and 100 million disposable plastic takeaway items weekly were created in Hong Kong? (By Environment Bureau (2022) & Green Queen (2021))
“Go Green, Grow Economy” Flagship Project with CSV and SDG
JCI Sha Tin Business Affairs Team is now presenting a brand new Flagship Project “Go Green, Grow Economy” to tackle these problems. Nowadays, more corporates are concerned with Creating Shared Values (CSV). We believe that the collaboration with Corporates, Society and NGOs can co-create a better world in near future. Therefore, to tackle the carbon footprint due to food supply chain as well as food wastes and disposable plastic takeaway problems, we are going to engage different parties (SDG 17) for the collaboration.
Collaboration with FoodTech, Certification Corporate and NGOs etc.
Throughout our Project journey, we plan to conduct surveys to understand how customers and the public perceive Green Restaurants. Based on the feedback, we will formulate the judging assessment criteria for giving the recognition of Green Restaurants. One of our key parts is to provide Green Solutions and insights to the Food & Beverage (F&G) industry in order to encourage them to initiate all possible Green actions for their business. We invited several Food Technology companies to share their solutions and insights to see how they reduce the Carbon Footprint (SDG13) from logistics and how they upcycle the food wastes (SDG12) etc. We believe that those solutions can not only help the sustainability of the environment, but also boost the Green Economy (SDG 8) because the solutions can help the restaurants to save cost, or in other words, to make good use of resources.
Brief Project Timeline
| Period | Events |
| End of Feb: | Carry out Survey on Customers regarding Green Restaurants |
| End of Mar: | Hold Kick off Ceremony & Nomination Announcement on the Green Restaurants |
| Apr – May: | Produce Videos from Shooting on interviews with participating restaurants |
| End of Jun: | Conduct Closing Ceremony with Recognition label scheme (basic requirements) and Best Practice Awards |
Project Outcomes – Accreditations and Best Practice
To create a sustainable impact to the society, we aim at recognizing more restaurants and all other related food supply chain industries by giving them an accredited “Green Label” and awards. Therefore, we will go through nomination and judging periods with panels of judges. We aim at generating more Best Practices for the F&B industry as references through this awarding and labeling schemes as well as sustaining this project for years in order to achieve those SDGs.
