Food and beverage industry, concerning additional cost

Tough business climate and weakened consumer spending make it the wrong time to introduce municipal waste-charging, a restaurant operator has remarked.

Hong Kong’s catering sector has been hit by shifting consumption patterns among locals and tourists, staff shortages, and rising costs.

Andy Lai Wai-choi, operator of seafood restaurant Ocean Fresh Restaurant, said the industry “needs to put all its effort into fighting for business, rather than be distracted in coping with additional operating expenses.”

He supports the government’s decision last year to suspend the scheme, saying it avoided adding to the sector’s burden.

Because his restaurant specializes in seafood, Lai said shellfish generate bulky waste, meaning “a large amount of designated plastic bags” would be needed.

“Our monthly costs would increase by at least HK$10,000, and the costs would inevitably be passed on to customers, weakening our restaurant’s competitiveness,” he said.

Since the disposable plastic ban took effect, Lai has noticed customers becoming more mindful about waste reduction.

He said many customers now bring their own shopping bags, utensils, and containers, order more conservatively, and pack leftovers to take home to avoid food waste.

The restaurant has also adopted its own measures to reduce food waste, such as accurately estimating daily stock for roast meats, soups, and vegetables, stopping sales when sold out, and giving surplus food to staff as “blessing food.”

It also recycles waste cooking oil daily through licensed collectors, and staff place glass bottles and other recyclables into recycling bins to cut waste disposal.

As the government prepares to set out its next steps on waste-charging, Lai urged it to “focus on publicity and education, changing habits of members of the public in a humanized way,” and said he hopes encouragement, rather than punishment, will make people more willing to take part in waste reduction and recycling.