Plastic-Free progress: A new era of HK's sustainable dining
The first phase of the regulation on disposable plastic tableware and other plastic products, known as "Plastic-Free" officially came into effect on April 22 and the six-month adaptation period concluded on October 21. Enforcement actions have been taken for two months, the Environmental Protection Department (EPD) reports significant cultural shifts and compliance across the city.
Wong Chi-wah, Steve, Assistant Director (Waste Management) of the EPD, said it is estimated that the catering industry has reduced the use of more than 30 million sets of disposable cutlery in the past six months since the implementation of the new legislation on "Plastic-Free", which implies a reduction of 60 million sets in a year, and this will bring a positive impact on environmental protection.
Challenges and Adaptations:
Both diners and restaurants have raised concerns about the functionality of alternative tableware. Paper straws get soft easily, wooden spoons hold less soup, and wooden knife was not easy to cut steaks. Wong acknowledged these challenges but highlighted efforts to address them, such as the Government's Green Tableware Platform, which currently contains information of 170 suppliers who are offering over 2,000 types of alternative tableware products. Wong added that creative solutions, like strawless cup lids or reusable metallic straws, are helping consumers and businesses to adapt over time.
Adjustments in restaurants:
Faan, a café owner in Kwai Chung, shared her experience: "At first, the environmentally friendly tableware was almost double the price of the plastic one. But as the adaptation period concluded, there were more suppliers with adequate supply, and costs dropped significantly—now their prices are slightly higher than the plastic ones and are still affordable." She also noted a growing trend among customers - many of them are bringing their own tableware to avoid wastage.
Feedback from EPD:
Reflecting on the first two months of full enforcement, Wong expressed satisfaction with the progress. "Since the conclusion of the adaptation period on October 22, we've visited the catering industry and found a high level of compliance. Many members of the public have also instilled the habit of bringing their own tableware."
Wong stated that about 33 written warnings have been issued to incompliant restaurants and fixed penalty notices were issued to two catering premises who were still found persistently incompliant. He emphasized that the goal is to foster a green lifestyle through education and gradual adaptation, with penalties reserved only for persistent offenders.
While the Government is keeping in view the development of alternative products and the readiness of the trade, Wong stressed that the second phase of the regulation will only be rolled out when the conditions suffice. In the meantime, the focus will still lie on education and encouraging reusable tableware to further embed a green culture in Hong Kong.
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