In view of the increasing frequency of extreme weather events due to climate change, the catering industry has been achieving its environmental objective through energy saving, food cherishment, food waste reduction and plastic usage reduction, apart from maintaining the well-reputed quality of services. On the other hand, being one of the highest water consumption industries, water conservation is the key focus of the catering industry.

To strike a balance between consumption and conservation, industry practitioners have various methods. In fact, water conservation can be achieved through different aspects of operation including general operation, maintenance, kitchen operation and dining area operation. Industry practitioners can basically educate the staff by providing appropriate training and displaying water saving signage at appropriate spots to raise their awareness of water conservation.

With over 30 years of experience in catering business, Chairman of the Association for Hong Kong Catering Services Management Ltd, Mr YEUNG Wai-sing, has encouraged and promulgated green management. He suggested the restaurants to install an air pump to the defrosting sink to create currents which keep the frozen food rotating in the sink. The defrosting process can then be sped up. A lot of restaurants have adopted such method as it can significantly reduce water consumption and shorten the defrosting time compared with defrosting under a running tap. He also encouraged the public to be water-conscientious simply by asking for water refill or bone plate replacement only when necessary.

Mr YEUNG opined that Water Supplies Department has assisted in reducing water consumption in the catering industry. The Best Practice Guidelines (BPG) for Water Usage in Catering Industry is a case in point. The BPG provides practical suggestions for the catering industry by summarising water use efficiency practices for local catering industry based on the experience of other countries. He encourages restaurant operators to formulate a water conservation plan by taking the BPG into account.