Plastic, glass and food waste pile up after large events, when much of it can be collected and recycled.
Faced with climate change, geopolitics and evolving consumption patterns, too many businesses are headed for extinction in the coming decade without reinvention.
Ecology and Environment Bureau announces figure after visiting around 7,000 restaurants to check on their progress since first phase of ban took effect in late April.
Readers discuss the benefits of HK Express’ new baggage policy, why now might be the best time to reconsider the 2014 universal suffrage proposal, the need to foster intellectual curiosity, and the challenge of waste-reduction efforts.
Environmental group Greeners Action urges government to promote takeaway container borrowing services in community as further step to reduce plastic.
The Post finds many of city’s most luxurious hotels have not scrapped free plastic amenities for guests despite recent ban amid leeway offered during transition period.
Much of the criticism of artificial flowers is environmental: they are made in factories, use plastics and end up in landfills. But the cut-flower business also has poor green credentials.
Yee Wah Global says it hopes to transform the ban into opportunity by investing in and researching alternative tableware.
Environmental Protection Department says garbage handling fees have added financial pressure to the operators of restaurants, businesses and nursing homes.
‘We will observe how residents have adapted to the first phase of the plastic ban and the supply of alternatives before making our next step,’ John Lee says.
Post learns of conflicting measures at convenience stores over on-site snack bar food such as siu mai and fish balls.
Post tests several types of non-plastic utensils with popular takeaway foods to see which work best.
Environmental chief Tse Chin-wan says policy’s main purpose to educate public on waste reduction, following confusion over rules for pre-packaged supermarket sushi.
First phase of ban took effect on Monday, prohibiting polystyrene products, disposable plastic utensils for dine-in or takeaway meals.
Companies call for caterers to learn more about alternative tableware amid single-use plastics ban, using press conference to show quality of goods.
Lawmaker says authorities have only added to confusion by saying sushi can be served in plastic instead of cardboard for dine-in purposes.
Major Japanese discount chain Don Don Donki replaces transparent plastic sushi boxes with cardboard ones in line with new rules on throwaway plastics.
As Hong Kong phases in its plastics ban, more can be done such as developing reusable systems and regulating corporations to reduce packaging. Fossil fuel and petrochemical interests are impeding progress on global plastics treaty talks but local solutions show we can put an end to the scourge of plastic.
John Lee says administration’s main concerns are steady supply of alternative products and affordability for consumers.
As city bans single-use plastic, some residents are offering ‘out-of-production’ items for eye-watering prices online.
Some patrons opt to get hands dirty eating fried chicken at popular fast food chains to avoid paying for gloves as new single-use plastics ban gets under way.
Many customers buying takeaway breakfast in busy business district decline to pay extra for alternatives to plastic cutlery as ban gets under way.
Smaller caterers opt for alternatives such as rice husk-based containers with first stage of ban on throwaway plastics kicking in on Monday.
Environment chief Tse Chin-wan says he feels six months sufficient for businesses to clear out inventories of soon-to-be-banned plastic utensils, but open to extension.
First stage of ban takes effect on April 22 and prohibits use of styrofoam products and throwaway plastic utensils, as well as cups and containers for dine-in services.
Hong Kong needs more innovative and automated solutions on top of government incentives to help its under-utilised, money-losing sustainability efforts.
