Since the implementation of the first phase of plastic reduction in Hong Kong last April, the government has been encouraging restaurants to switch to reusable tableware. It is estimated that by reducing the provision of disposable tableware, 60 million sets can be saved annually.
Secretary for Environment and Ecology Tse Chin-wan recently stated that the next phase of reduction will begin with a pragmatic approach through the Non-Plastic Container Trial Program. This initiative encourages the catering industry and tableware suppliers to participate jointly in testing alternatives such as non-plastic takeaway containers, soup bowls, cup lids, and more, with the goal of collectively improving the quality of related products, thereby providing more suitable and mature alternatives.
Catering company owner's feedback
Lui, responsible for Blue Bird CFK Brother Catering Company Limited, currently operates two restaurants offering a variety of Chinese and Western dishes. He mentioned that his restaurants have always supported plastic reduction and believes that it has not increased operational burdens but instead reduced expenses, which is mainly due to customers' growing environmental awareness, with many now proactively declining takeaway tableware for environmental protection reasons, and some even bringing their own containers for takeaway.
Reflecting on the past year of plastic reduction, Lui mentioned that both the restaurants and customers initially needed time to adapt, but overall, the impact on business was minimal, and it even led to cost savings.
"Before plastic reduction, monthly expenses for takeaway tableware were around HK$3,000. After plastic reduction, this has dropped and stabilized at about HK$2,000, primarily because customers no longer take extra sets of tableware for backup."
He added that the current price of non-plastic disposable tableware is almost the same as that of disposable plastic tableware before plastic reduction, so it does not affect operational costs.
Lui also praised the Environmental Protection Department (EPD) for its work in implementing plastic reduction, including visits by EPD staff to restaurants for promotional education and the establishment of the Green Tableware Platform to help the catering industry source alternatives and information on qualified suppliers.
"The non-plastic disposable tableware products on the platform are approved by the platform's secretariat, giving us more confidence in purchasing. Some suppliers even proactively provide us with products for testing before we make decisions."
Regarding some public complaints about paper straws and paper spoons becoming soft easily, Lui noted that the varieties used in his restaurants do not easily soften or deform because the restaurants test them first to ensure their quality and performance are suitable for the food served and meet customer requirements. In the past, he tested multiple types of cutlery and straws himself, ultimately selecting products that are more robust and durable.
For the trial scheme starting on Aug. 15 this year, Lui expressed his willingness to actively participate, hoping to promote plastic reduction within the industry based on his experience.
"I also educate my children and those around me that plastic reduction is not only about protecting the environment but also about everyone's future."
Chain restaurants dedicated to testing non-plastic alternatives
TamJai Yunnan Mixian and TamJai SamGor Mixian, chain restaurants specializing in hot soup rice noodles, are also actively engaged in plastic reduction, gradually phasing out disposable plastic tableware in their takeaway services.
A spokesperson for Tam Jai International said in an interview that in response to the charges for takeaway tableware and plastic reduction promotions, about 70% of takeaway customers now choose to decline takeaway tableware, leading to a significant reduction of approximately 70% in disposable tableware usage. However, the spokesperson also noted that some alternatives in the next phase of plastic reduction still need improvements in durability to ensure high-quality takeaway food after delivery.
The spokesperson mentioned that as early as six months before the plastic reduction policy was implemented, TamJai Yunnan and SamGor had already started new takeaway tableware measures in October 2023, partially switching to environmental friendly takeaway tableware and providing disposable tableware only upon customer request for an additional fee of HK$1. This approach reduced disposable tableware usage by 70%.
"Although the cost of some non-plastic alternative tableware is slightly higher than the additional fee, since 70% of customers choose to decline disposable tableware, it effectively offsets the related expenses, and overall costs have not increased."
Chain group spares no effort in plastic reduction, combining training and promotion
Since the implementation of the first phase of plastic reduction in Hong Kong last April, over 380 restaurants under the Café de Coral Group have actively responded and encouraged customers to decline disposable tableware. In the past fiscal year, they successfully reduced the use of 472 tonnes of disposable tableware.
Regarding the next phase of reduction, the Café de Coral Group stated in a recent written interview that although there are now more varieties of non-plastic container alternatives on the market compared to the initial implementation period, the catering industry will continue to seek cost-effective products suitable for different types of food, supporting environmental protection while also considering customer needs.
All brands under the Café de Coral Group partially switched to non-plastic takeaway tableware starting April 16 last year to comply with the first phase of reduction. Takeaway customers are charged HK$1 per set for disposable tableware if requested.
Regarding the government's Non-Plastic Container Trial Program, Café de Coral believes that the industry may need more time to find suitable alternatives on the market and conduct various detailed tests to ensure that customer dining experiences are not affected.
Hotels embrace change to create green accommodation experiences
The Nina Hospitality has long been committed to plastic reduction, with its restaurants and hotels starting preparations as early as 2020. Jaime Aromin, Group Director of Operations at Nina Hospitality, shared the various measures and experiences implemented by the group in catering and hotel accommodation, hoping that more businesses will introduce and supply suitable alternative products for the industry to choose from.
When discussing the achievements in plastic reduction for the group's catering operations, Aromin mentioned that some disposable tableware has been replaced with environmental friendly materials like wood and bamboo instead of the original disposable plastic tableware. To encourage more takeaway customers to decline disposable tableware, hotel restaurants have launched incentive programs, offering discounts to takeaway customers who bring their own reusable tableware.
Regarding hotel accommodation, Aromin pointed out that amenities in guest room showers, such as shower gel, shampoo, and hand soap, have all been replaced with refillable containers instead of disposable plastic bottles. Additionally, other non-plastic toiletries and drinking water, such as bamboo toothbrushes, aluminum tube toothpaste, aluminum canned water, and installed water dispensers, are provided free of charge to guests.
In terms of operational expenses, Aromin stated that the cost of alternatives was slightly higher than disposable plastic products initially during the early stages of plastic reduction. However, as the program of reduction was implemented, alternatives became more common, and prices gradually decreased. He emphasized that to reflect the group's commitment to environmental protection and plastic reduction, the group has always absorbed these additional costs without passing them on to customers.
Discussing the next phase of plastic reduction, Aromin expressed support for the government's Non-Plastic Container Trial Program and willingness to participate. He believes that implementing it on a trial basis, with an emphasis on encouragement, would make it more acceptable to the industry. On one hand, the catering industry can test and select different types of non-plastic container alternatives; on the other hand, suppliers can continue making improvements based on feedback from restaurants. He also expressed his confidence that the result will be higher social acceptance and further maturation of container alternatives.
(With input from Wen Wei Po; English Editor: Darius)
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