Food Waste in Hong Kong

By Sun Yi Fei (Maggie)

Table of Contents

1. Introduction

2. Background

3. Food Waste on Hong Kong

4. Reducing Food Waste in Hong Kong Schools

5. Food Wise Hong Kong Campaign

6. Solutions and Recommendations

7. Conclusion

8. References

9. About the Author

1. Introduction

Human beings cannot live without food. However, about 795 million people (approximately one in nine people) in the world do not have enough food for a healthy, active life (World Food Programme (WFP), 2015). On the other hand food waste in recent years has become a serious issue all over the world. As indicated by Gustavsson, Cederberg and Sonesson (2011), the per capita food loss and waste worldwide is more than one thousand kilograms. Due to the rapid growth of the world population, the issue is becoming more urgent. Therefore, there is a crucial need for greater awareness about the matter and proper solutions to improve the situation. This entry will explore the problem of food waste in Hong Kong, with a focus on government policies, education initiatives, and what the public can do.

2. Background

Chancellor (2010, p. 4) defines food waste as ‘all the food we do not eat’. As pointed out by Galanakis (2015, p. 7), food waste and food loss occur at various stages, including production, processing, retailing, and consumption (see Figure 1). The Food and Agriculture Organization of the United Nations (FAO) (2015) reports multiple causes of food waste. They include rigid or misunderstood date marking rules, improper storage, buying and/or cooking practices. Other possible factors can be bad weather, mechanical damage, unnecessarily high standards for quality, poor facilities, transportation, peeling, packaging, expiry periods, and lack of awareness, among others. According to FAO (2013), food waste has a number of negative impacts on land, water, climate and biodiversity. The situation can further lead to pollution, loss of arable land, misuse of water, climate change, and biodiversity loss. Food waste, therefore, demands immediate solutions.

Figure 1.  Stages of food supply chain at which food waste and food loss occur (FAO, 2013)

Figure 1. Stages of food supply chain at which food waste and food loss occur (FAO, 2013)

3. Food Waste in Hong Kong

As a city with a dense population, Hong Kong is facing a severe problem of food waste. According to the Environmental Protection Department (EPD) of Hong Kong, in 2012, 9,278 tons of municipal solid waste (MSW) was disposed of at landfills every day. About 36% (around 3,337 tons) of this waste was food waste. The food waste disposal is equivalent to throwing away the weight of approximately 250 double-decker buses every 24 hours, or nearly 100,000 double-decker buses every year (Environment Bureau (EB), 2014). The major reasons for food waste in Hong Kong are the low price of food, large portions served, people being too selective about food, people feeling obliged to order more than enough when treating others at restaurants to not lose face, and people not storing food properly (FOE, 2015).

In addition, the EPD (2015) states that ‘the amount of food waste from Commercial and Industry (C&I) sectors has been increasing, from 400 tons in 2002 to 1,003 tons in 2013’. The figure is steadily growing, threatening the ecological and environmental balance. Therefore, greater public attention and effective solutions are in urgent demand.

The government hopes to cut Hong Kong's food waste by 10 per cent in three years. In order to reach this goal, the government has put several solutions into practice. These solutions include mobilizing the community, promoting food waste separation, recycling, treating separated and non-separated food waste, and final disposal (EB, 2014). Moreover, EPD commissioned a pilot food waste composting plant in Kowloon Bay in 2008, and cooperated with the commercial and industrial sectors to conduct food waste recycling and treatment to produce useful compost (EPD, 2005). Additionally the Environment and Conservation Fund (ECF) ‘subsidized Home Ownership Scheme and private housing estates to organize education programs on food waste reduction and to install treatment facilities for food waste recycling’ (ISD, 2013). In the following sections, the Hong Kong government’s cooperation with schools to reduce food waste is explored.

4. Reducing Food Waste in Hong Kong Schools

Early childhood education for sustainability, an emerging field, recognizes that early learning is helpful for shaping children’s environmental beliefs, knowledge, and actions (UNESCO, 2008). It is, therefore, advisable to start teaching children to appreciate food at this stage of development. It is especially important to do this at school because, as the FOE’s (2015) findings indicate, ‘10% of commercial and industrial food waste comes from schools, with a quantity of 15,000 tons or over 30 million meal boxes a year’.

To address this problem, the government issued guidelines on meal arrangements in schools. In these guidelines, the word ‘environment’ and the phrase ‘environmentally friendly’ appear more than ten times, emphasizing the importance of being environmentally friendly (Education Bureau (EDB), 2015). Some of the most important guidelines include: promoting environmentally friendly eating habits; encouraging parents to prepare environmentally friendly lunch boxes; promoting responsibility to reduce waste; encouraging application for Community Waste Recovery Projects (Green Lunch) under ECF for installing kitchen facilities, kitchen furniture, dish washing facilities, utensils, and electrical/water installation works; supporting schools to design an environmentally friendly way to recycle containers; asking schools to only consider lunch suppliers that take account of environment protection and so on (EDB, 2015).

Additionally, the Education Bureau issued Circular No. 18/2009: Green lunch in school. Its objective is to encourage schools to use reusable food containers and cutlery; to facilitate students to use reusable cutlery; to portion out food in a flexible manner; to monitor the provision of green lunch on an ongoing basis; and to apply for funding support from ECF for switching from using disposable lunch containers to central portioning of lunch at schools (EDB, 2009). The EB also (2015) developed guidelines on how to promote green lunch in schools, to equip schools and school lunch suppliers with more information on how to be environmentally friendly. The EB (2015) concluded that from the waste reduction perspective, Central/On-Site Portioning is more desirable than Off-Site Portioning, because all the utensils are reusable, and the amount of food can be adjusted on request. Local organizations such as Friends of the Earth, Green Power and Food for Good also provide seminars, workshops, and visits for schools and students. With supports from different departments and organizations, schools can reduce food waste.

Although the process of avoiding food waste in schools is rewarding, the EB has (2015) pointed out some difficulties that can impede the process of implementation of these schemes. First, lunch suppliers may increase the prices if they use lunch boxes that are made from metal or other durable materials, as such materials are more expensive. Second, schools must be spacious enough to accommodate a canteen and the facilities needed for reheating food and washing dishes. Consequently, the lunch price may be higher since lunch suppliers will need to invest in such facilities. Additionally Epochhk (2008) points out that the guidelines are vague, lack a detailed directive, and do not put any constraints on schools and lunch providers. 

5. Food Wise Hong Kong Campaign

Figure 2.  Food Wise Hong Kong Campaign Advertisement (Food Wise Hong Kong, 2013)

Figure 2. Food Wise Hong Kong Campaign Advertisement (Food Wise Hong Kong, 2013)

The Food Wise Hong Kong Steering Committee was set up in 2012 to ‘drive leadership in food waste avoidance and reduction through working with leaders in this field in order to formulate and oversee the implementation of the Food Wise Hong Kong Campaign’ (MyGovHK, 2015). It is chaired by the Secretary for the Environment and is composed of members from relevant sectors including catering, hotels, retail, property management, education, academia, green groups, food recipient organizations, and other concerned government departments (Food Wise Hong Kong, 2013). The objectives of the campaign are:

1. Promote awareness in the community of the waste management problems in Hong Kong.

2. Coordinate efforts within the Government and public institutions to lead by example in food waste reduction.

3. Instill behavioral changes in the community at individual and household levels that will help reduce food waste generation.

4. Draw up and promote good practices on food waste reduction of commercial and industrial establishments.

5. Encourage leadership in the commercial, industrial and community sectors to take action and share best practices.

6. Facilitate food donation between the establishments with surplus food with charitable organizations in the community (Food Wise Hong Kong, 2013).

The committee frequently holds activities and events including promotion of food waste reduction schemes in different districts; workshops for households, shopping malls, hospitals, NGOs, social services, schools and higher education institutions; a Reduce Food Waste Competition; sharing sessions; and food recycling. The campaign takes different parties and stakeholders into consideration, and works hard to raise public awareness of their responsibilities for reducing food waste. Since its launch in 2013, food waste in Hong Kong has decreased from 38% of total MSW (about 3627 tons per day) in 2013 to 37% (about 3619 tons per day) in 2014 (EPD, 2015).

Some critics identify weaknesses of the campaign, however. Woo (2014, p. 40) argues that the ‘Food Wise Hong Kong Campaign mainly relied on the moral motives of Hong Kong residents…Hong Kong people are highly motivated by money…waste charging can have more conspicuous effects because it provides suitable financial incentives’. Woo also claims that having environmental knowledge is not enough. Hong Kong residents should be reminded of food waste source reduction continually and implement daily source reduction habits. Furthermore, the Food Wise Hong Kong Steering Committee can provide a collaboration platform for various stakeholders in the medium term, which can share successful food waste reduction experience, share food waste recycling facilities, and help each other overcome leftover reduction difficulties (Food Wise, 2013). Apple Daily (2015) reports that among 198 vendors from 18 markets, 66% did not participate in Food Wise because they did not know about the campaign or how to get involved. To improve the campaign, non-governmental organizations (NGOs) can be invited to assist the Committee. 

6. Solutions and Recommendations

To reduce food waste, the stages at which food waste and food loss occur should be understood (see Figure 1). Workshops for stakeholders should cover such topics as regulations and standards; vehicles for transportation and storage of food; and methods to calculate how much food to purchase. In restaurants, food servers can explain to customers portion sizes so they can make informed decisions about the amount of food they order. Penalties can be set for wasting food. Shopkeepers can remind customers of expiry dates and storage conditions of products. After shopping, people can keep receipts that can remind them of what food they have bought so they finish it. Supermarkets, restaurants, and markets can work with charity groups to give food to those in need.

School is a great place for promoting food waste reduction because children shape our future and can convey the ideas to their family members. More should be done in schools in Hong Kong. The government can design brochures for parents and videos for children. Some students eat less than others, so there should be lunch boxes with smaller portions for them. If students have lunch in canteens, additional portion should only be given on request.

Students should be encouraged to conserve food in everyday life. The procedures of processing food and the consequences of wasting food should be taught. Schools can have field trips where students, teachers, and students’ parents can experience the process of planting and harvesting. Competitions for designing posters and coining slogans, and for rewarding individuals or classes that waste the least food can be held to increase student motivation. The government can offer more support to schools by providing funding for designing relevant teaching materials,.

To raise public awareness, social media can be utilized. People can be encouraged to take pictures of their empty plates after meals and post them on their social media profiles with hashtags. Some prizes could be given to those who upload the most creative pictures or those whose pictures are liked and shared by the largest number of people.

Although the Hong Kong government has been trying to decrease food waste, it is hard to change people’s deep-seated cultural ideas about food. Researchers can explore this problem in order to minimize food waste.

7. Conclusion

Food waste is an urgent matter that requires everyone’s attention. The Hong Kong government has realized the seriousness of food waste and has taken actions to fix the problem. How schools are assisted and some programs for reducing food waste in Hong Kong were discussed in this entry. The government, schools, and other institutions and individuals can do much more to address this issue. 

References

Chancellor, D. (2010). Food waste. New York: The Rosen Publishing Group.

Education Bureau (EDB). (2009). Education Bureau Circular No. 18/2009: Green Lunch in School. Hong Kong Special Administrative Region. Retrieved from http://applications.edb.gov.hk/circular/upload/EDBC/EDBC09018E.pdf

Education Bureau (EDB). (2015). Guidelines on Meal Arrangements in Schools. Hong Kong Special Administrative Region. Retrieved from http://www.edb.gov.hk/en/sch-admin/admin/about-sch/guidelines-sch-meal-arrangement.html

Huantuan bianyin wushan zhinan feng zhengfu wuneng [Environmental Organizations Design and Hand Out Guidelines and Mock the Government’s Incapability]. (2008). Epoch Times. Retrieved from http://hk.epochtimes.com/b5/8/5/9/81744.htm

Environment Bureau (EB). (2014). A Food Waste & Yard Waste Plan for Hong Kong. Hong Kong Special Administrative Region. Retrieved from http://www.enb.gov.hk/en/files/FoodWastePolicyEng.pdf

Environmental Protection Department (EPD). (2005). Problems & Solutions. Hong Kong Special Administrative Region. Retrieved from http://www.epd.gov.hk/epd/english/environmentinhk/waste/prob_solutions/food_waste_challenge.html

Environmental Protection Department (EPD). (2015a). Guideline on How to Promote Green Lunch in Schools. Hong Kong Special Administrative Region. Retrieved from https://www.wastereduction.gov.hk/en/schools/green_lunch.htm

Environmental Protection Department (EPD). (2015b). Problems & Solutions. Hong Kong Special Administrative Region. Retrieved from http://www.epd.gov.hk/epd/english/environmentinhk/waste/prob_solutions/owt_food2.html

Environmental Protection Department (EPD). (2015c). Waste Data and Statistics. Hong Kong Special Administrative Region. Retrieved from https://www.wastereduction.gov.hk/en/assistancewizard/waste_red_sat.htm

Food and Agriculture Organization of the United Nations (FAO). (2013). Food WastageFootprints. Retrieved from http://www.fao.org/fileadmin/templates/nr/sustainability_pathways/docs/Factsheet_FOOD-WASTAGE.pdf

Food and Agriculture Organization of the United Nations (FAO). (2015). Food Loss and Food Waste. Retrieved from http://www.fao.org/food-loss-and-food-waste/en/

Friends of the Earth. (2015). All about Food Waste. Retrieved from http://foodwaste.foe.org.hk/html/eng/e_cause_remain_food.htm

Food Wise Hong Kong. (2013). About Us. Retrieved from http://www.foodwisehk.gov.hk/en/about-us.php#background

Galanakis, C. M. (2015). Food Waste Recovery: Processing Technologies and Industrial Techniques. London: Academic Press.

Gustavsson, J., Cederberg, C., & Sonesson, U. (2011). Global Food Losses and Food Waste. Rome: FAO.

Information Services Department. (2013). Reduction and Treatment of Food Waste. Retrieved from http://www.info.gov.hk/gia/general/201305/08/P201305080291.htm

Lam, Y. M. (2012). Partnership for Sustainable Waste Management: A Case Study of the Food Waste Recycling Partnership Scheme in Hong Kong. (Unpublished Master's Dissertation). Hong Kong: The University of Hong Kong.

MyGovHK. (2015). Food Wise. Retrieved from http://www.gov.hk/en/residents/environment/public/green/foodwise.htm

Woo, P. K. (2014). Food Waste in Hong Kong: A Study on Reduction. (Unpublished Master's dissertation). The University of Hong Kong, Hong Kong.

World Food Programme (WFP). (2015). Hunger Statistics. Retrieved from www.wfp.org/hunger/stats

About the Author

Sun Yi Fei (Maggie)

MEd, The University of Hong Kong

Email: myifeisun@gmail.com

 

Education for Sustainable Diet in Hong Kong

By Joseph Hung

Table of Contents

1. Introduction

2. Background

1. Food Production in the Modern World

2. Definition of a Sustainable Diet

3. Factors that Affect Food Choices

3. Education for Sustainable Diet in Hong Kong

1.  The Hong Kong Context: Cultural, Socio-historical, and Economic Background 

2. Formal Curriculum

3. Liberal Studies

4. Conclusion

5. References

6. Key Terms and Definitions

7. Appendix

8. About the Author

1. Introduction

Food is an important topic in early childhood education. At this very early stage children receive messages about food culture, nutrition, and hygiene. In secondary school, students study biochemistry and explore different components of food. Recently the environmental aspect of food production and consumption has been introduced into the curriculum in Hong Kong. However, to achieve sustainable development for the society, it is important to not only include aspects of environmental conservation in food and diet education, but also such issues as equity, poverty reduction, food security, and cultural relevance, among others. Senior Secondary Liberal Studies in the core curriculum of Hong Kong has the potential to incorporate these elements. This entry discusses food literacy education in Hong Kong, and in particular, how Liberal Studies approaches the topic of sustainable diet and may affect people’s dietary choices.

2. Background

2.1. Food Production in the Modern World

Food is important for human life as it is the main source of energy and raw material for our survival and growth. It is also one of the critical economic products that people produce, exchange, and consume. Humans shifted from the hunter-gatherer model of food production to an agrarian one to support a larger population in the period of the Neolithic revolution. Food also evolved with the development of agricultural technology and the eco-geographical setting.

Since World War II, industrialised countries have revolutionised agriculture by increased mechanisation and the widespread use of chemical fertilisers, pesticides, and herbicides. There has also been an increased specialisation of crops and enlargement of farm size and related developments in livestock, followed more recently by the use of biotechnology in modifying plant genetics (Clunies-Ross & Hildyard, 1992). Not all of this development is ideal, however. According to an Oxfam report of 2013, 450 million people, originally farmers, now work as wageworkers in industrialised agricultural settings, of which 60% live in poverty and are facing starvation (Hoffman, 2013).

In addition, industrialised farms have increased pressure on the environment by using chemicals that transform land and machines that emit a large amount of carbon dioxide into the atmosphere. Vermeulen et al. (2012) calculated that food systems contribute 19%-29% of the world’s anthropogenic greenhouse gas emissions. One particularly important aspect is the global production of meat, which is projected to more than double, from 229 million tonnes in 1999 to 465 million tonnes in 2050 (Steinfeld et al, 2006). The expansion of livestock production causes land degradation, increase of fresh water usage, and higher levels of greenhouse gas emission. It has also worsened the food shortage problem worldwide as crops are fed to animals to boost their growth.

2.2. Definition of a Sustainable Diet

Gussow and Clancy (1986) proposed the term “sustainable diet” to “describe recommendations for food choices that support life and health within natural system limits into the foreseeable future”. They stressed the importance of understanding the effects of food choices on food supply, global resources (agricultural, economic, and natural), long-term stability of the food system, and individual nutrition and health (Gussow & Clancy, 1986). Since that time, there have been discussions and applications of the term in the areas of nutrition studies, development studies, and environmental studies, which complicated the term in connection with other concepts.

There is currently no universally agreed definition of a “sustainable diet” (He, 2012).  However, He, the Deputy Director-General of the FAO, proposed that a definition of a sustainable diet should “address sustainability of the whole food supply chain and thus provide guidance on promoting and applying the concept in different agro-ecological zones” (He, 2012). Hence, sustainable diet is informed by a multitude of issues in the production and consumption of food, including environmental, agro-economic, and human nutrition needs. Lairon (2012) lists the following components of a sustainable diet:

             food and nutrient needs, food security and accessibility;

             well-being and health;

             biodiversity, environment and climate;

             equity and fair trade;

             eco-friendly, local and seasonal food; and

             cultural heritage and skills.

2.3. Factors that Affect Food Choices

According to the European Food Information Council (2005), biological, economic, physical, social, and psychological factors, as well as attitudes, beliefs, and knowledge about food influence the way people choose what they eat. These determining factors can be grouped into three categories. First, formal and informal education plays a vital role in promoting food literacy as it shapes citizens’ attitudes and beliefs about food, and transfers necessary knowledge for making sound decisions in choosing it. In Hong Kong, for example, children receive knowledge and develop attitudes about food in formal school settings and at home. Second, social and cultural habits of a place have a big influence on how its people choose their food. These factors include cultural heritage (culinary style), religious rules and the effect of commercial culture. Third, economic forces behind the food supply chain are manifested in the availability and affordability of certain products. Hong Kong, as a city influenced both by the Chinese cultural background and a globalised economy, provides a great diversity of food choices.

3. Education for Sustainable Diet in Hong Kong

3.1. The Hong Kong Context: Cultural, Socio-historical, and Economic Background

Hong Kong is a city in South China that used to be a British colony. It is one of the world’s financial centres, and its per capita GDP is in the world’s top ten (World Bank, 2014). However, it was not a prosperous place in the past. Historically Hong Kong was a popular refuge for Chinese nationals when Mainland China was at war or during political movements. Poor Chinese immigrants had to struggle for life in the city. The experience of World War II and the Chinese civil war as well as starvation in China put an emphasis on food security and food safety over other things in the view of Hong Kong’s older generation. Currently, Hong Kong imports over 95% of its food from all over the world.

However, in good times, Hong Kong people consume the best of food products and enjoy a great variety of culinary styles. The mainstream home-cooked food is southern Chinese style, or the ‘Guangdong’ style. There are few taboos in food choice. Hong Kong people eat different types of meat (including internal organs), fish, and vegetables. Most people think that eating meat is essential for potency and nutrition. In banquets, rare and valuable food products, such as shark fin soup, abalone, groupers, and others are offered to show generosity to the guests and show off one’s wealth.

Culturally, Hong Kong is also influenced by its colonial past and the openness of the economy. Western-style food is seen as sophisticated and is served in most restaurants, along with Chinese-style food. The city is also rich in restaurants with Japanese, Korean, and Indian cuisines as well as transnational fast food chains. This variety affects the dietary choices of young people.

The Hong Kong Department of Health has been promoting a healthy diet for years, recommending particularly that residents of Hong Kong reduce fat and salt consumption. Such a diet can lower the risks of diabetes, heart disease, and obesity. A committee for reduction of salt and sugar in food was established by the Hong Kong government in 2015. However, since food has long been seen as an area the Department of Health should be responsible for, little emphasis has been placed on other aspects of diet such as those related to the environment.

In 2012, Green Monday, as part of a global movement, was established in Hong Kong to promote a vegetarian diet. The movement made a very strong media statement about the environmental problems that may arise due to the great increase in meat production. At the same time, the issue of food waste has become a concern in the city, as the landfills have started reaching their limits. Hong Kong people have thus only started to pay attention to the environmental issues surrounding food production and consumption. With the launch of Liberal Studies in 2009, teaching and learning about food can be revitalised.

3.2. Formal Curriculum

In Hong Kong, issues related to food are taught in general studies (primary school), integrated science and integrated humanities (junior secondary), and Liberal Studies (senior secondary). There have been studies carried out about food and health education in Hong Kong in the past (such as Chan et al., 2009), but no research has been done about sustainability in food systems (i.e., the whole process of food production and distribution). Students study basic knowledge about nutrition, hygiene, balanced diet, and malnutrition/obesity in the primary years (Education Bureau (EDB), 2002a). In junior secondary years, they learn about food in geography (farmland), economics (modes of production), and biology (the digestive system and human nutrition). Although the curriculum encourages project learning and other integrated teaching approaches (EDB, 2002b; EDB, 2002c), different schools choose issues they teach, and food is not always a popular choice in their project learning exercises. In the curriculum, the production of food is barely touched upon.

3.3. Liberal Studies

In senior secondary schools, all students study Liberal Studies as a compulsory subject. Liberal Studies has sustainability as one of the main concepts in Module 6 of the syllabus, and food production and consumption are popular topics in teaching and assessment. The DSE examination, for example, has a number of questions about food (see Appendix 1 for a list of all topics in the DSE LS examination about food since 2012). The examination assesses students’ knowledge about food safety, food and health, food culture, starvation, free trade and globalisation, as well as vegetarianism and human choice of food. It is likely that students gain a good understanding of the relationship between food and sustainability after studying the subject. However, this is not guaranteed, because teachers can choose other issues in their teaching to illustrate issues of sustainability.

Besides knowledge, development of specific attitudes and values are also key goals in Liberal Studies teaching and learning. Students, through their critical study of different issues and concepts from various perspectives, develop their own belief systems. The expected learning outcome of the subject includes an “appreciation for the values of [students’] own and other cultures, and for universal values, and [commitment] to becoming responsible and conscientious citizens” (EDB, 2014).

In most of the above educational initiatives, an “ESD1” approach is employed, as students study specific knowledge about the subject and develop “informed [and] skilled behaviour and ways of thinking” (Vare and Scott, 2007). However, “ESD2” is critical in the long-term as it builds the capacity to think, test ideas, and explore dilemmas and contradictions. In a fast-paced society such as Hong Kong, ESD2 is a much-needed approach to complement ESD1 in order to effect changes. Current and future residents of Hong Kong should learn how to make responsible choices in food products through education for sustainable diet. The spirit of the Liberal Studies curriculum should then include an ESD2 approach.

An obstacle to the shift in teaching for sustainable diet relates to implementation of the Liberal Studies curriculum. Teachers training still lags behind the curriculum changes of 2009, as teachers are not all prepared to teach such varied issues. Yet the way teachers make sense of the curriculum and choose their teaching strategies has a strong influence on the learning outcome (Mak, 2011). Furthermore, since education is only one of the factors that affect food choice, the strong cultural factor still dominates the decision-making processes of people. In addition, even though students pay attention to food mileage or sustainability, the shortage of locally produced food and the relatively high price of environmentally friendly food is a major problem that affects their choice.

4. Conclusion

Education is one of the major factors that affects the sustainable choice of diet. In Hong Kong, like many other places, students learn about food with a focus on its nutritional value. The environmental issues in food choices and sustainability are a novelty. The formal schooling system is fast in responding to global demands, with the introduction of Liberal Studies in 2009. However, improvement in teacher training is critical to achieve desired learning outcomes. Since cultural and economic influences are also strong, whether Hong Kong people can adopt a more sustainable diet depends on education.

References

Clunies-Ross, T. & Hildyard, N. (1992). The Politics of Industrial Agriculture. London: Earthscan Publications.

Education Bureau (EDB). (2002a). General Studies for Primary Schools Curriculum Guide. The Government of HKSAR.

Education Bureau (EDB). (2002b). Science Education: Key Learning Area Curriculum Guide (Primary 1 - Secondary 3). The Government of HKSAR.

Education Bureau (EDB). (2002c). Personal, Social and Humanities Education: Key Learning Area Curriculum Guide (Primary 1 - Secondary 3). The Government of HKSAR.

Education Bureau (EDB). (2014). Liberal Studies: Curriculum and Assessment Guide (Secondary 4-6). The Government of HKSAR.

European Food Information Council (EUFIC). (2005). The determinants of food choice. EUFIC Review, 4/2005. Retrieved October 26, 2015, from http://www.eufic.org/article/en/expid/review-food-choice/

Gussow, J. D. & Clancy, K. L. (1986). Dietary guidelines for sustainability. Journal of Nutrition Education, 18, 1-5.

He, C. C. (2012). Opening addresses. Sustainable Diets and Biodiversity: Directions and Solutions for Policy, Research and Action. FAO. Retrieved October 27, 2015, from http://www.fao.org/docrep/016/i3004e/i3004e.pdf

Hoffman, B. (2012). Behind the Brands: Food Justice and the Big 10 Food and Beverage Companies. Oxfam. Retrieved October 27, 2015, from https://www.oxfam.org/sites/www.oxfam.org/files/bp166-behind-the-brands-260213-en.pdf

Lairon, D. (2012). Biodiversity and sustainable nutrition with a food-based approach. Sustainable Diets and Biodiversity: Directions and Solutions for Policy, Research and Action. FAO. Retrieved October 27, 2015, from http://www.fao.org/docrep/016/i3004e/i3004e.pdf

Mak, K. W. (2011). Making Sense of New Senior Secondary Liberal Studies in Hong Kong Curriculum Reform: Teacher Perspectives. The Chinese University of Hong Kong.

Steinfeld, H., Gerber, P. J., Wassenaar, T., Castel, V., Rosales, M. & de Haan, C. (2006). Livestock’s Long Shadow: Environmental Issues and Options. Food and Agriculture Organization of the United Nations (FAO), Rome. Retrieved October 6, 2015, from http://www.fao.org/docrep/010/a0701e/a0701e00.HTM

Vare, P. & Scott, W. (2007). Learning for Change: Exploring the Relationship between Education and Sustainable Development. Journal of Education for Sustainable Development, 1(2). Doi: 10.1177/097340820700100209

Vermeulen, S. J, Campbell, B. M. & Ingram J. S. I. (2012). Climate Change and Food Systems. Annual Review of Environment and Resources, 37, 195-222. Retrieved October 27, 2015, from http://www.annualreviews.org/doi/abs/10.1146/annurev-environ-020411-130608

World Bank, The (WB). (2014). 2014 World Development Indicators. Washington, D.C.: International Bank for Reconstruction and Development/The World Bank.

Key Terms and Definitions

Sustainable Diet: food choices that support life and health within natural system limits into the foreseeable future. There is no universally agreed definition, but for a diet to be recognised as sustainable, it usually prioritises the following components: nutrition needs, food security, health and well-being, biodiversity and the environment, fair trade, and cultural heritage.

Food System: the whole process in which food is produced, distributed and consumed. Industrialised agriculture with giant transnational food companies distributing food products globally is the dominant food system in the modern world.

Food Literacy: The knowledge, skills and attitudes about food. Traditionally it has been composed of knowledge related to food choice and processing (nutrition and cookery), but is moving toward understanding of food systems and the environmental and social impacts of food production and consumption.

Appendix 1 A List of HKEAA Liberal Studies question papers with “food” topics since 2012

rsz_screenshot_31.jpg

About the Author

Joseph Hung

MEd, The University of Hong Kong

Email: joehung.hk@gmail.com