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Committee on Reduction of Salt and Sugar in Food

(Appointed by the Secretary for Food and Health)

Enquiry: 17/F, East Wing, Central Government Offices,
2 Tim Mei Avenue, Tamar,
Hong Kong.

  • Mr. Bernard Charnwut CHAN, G.B.S., J.P. (Chairperson)
  • Dr. MAK Sin-ping, B.B.S. (Vice-Chairperson)
  • Mr. Alfred K. T. Cheung
  • Mr. Langton CHEUNG Yung-pong, M.H.
  • Professor KWAN Hoi-shan, B.B.S., J.P.
  • Professor Annisa LEE LAI Chun-hing
  • Mr. LAM Chiu-wing
  • Ms. Sylvia LAM See-way
  • Dr. LAU Suet-ting
  • Mr. LEE Yuen-hong
  • Professor Ronald MA Ching-wan
  • Mrs. Elizabeth MOK LEE Mi-yu
  • Ms. Jo NGAI Yee-shan
  • Dr. Grace POON Wing-kit
  • Dr. Ricky SZETO Wing-fu
  • Mr. Terry Ting Ho-yan
  • Mr. Raymond TONG
  • Dr. Jimmy WONG Chi-ho, S.B.S., J.P.
  • Mr. Clory WONG
  • Ms. Gilly WONG Fung-han
  • Mr. Jason WONG Ho-yin
  • Mr. Kelvin YAU
  • Representative of Food and Health Bureau (ex officio member)
  • Representative of Food and Environmental Hygiene Department
    (ex officio member)
  • Representative of Department of Health (ex officio member)
  • Representative of Education Bureau (ex officio member)
Secretary: Mr. Kenneth CHAN,
Principal Assistant Secretary
for Food and Health (Food)1
(Tel.: 3509 8925)
(Fax: 2136 3281)

Terms of Reference

  1. To steer the direction and coordinate the work of reducing salt and sugar intake by the local population, including:
    1. assessment and monitoring of the local situation;
    2. setting out priority areas for reduction of salt and sugar in food and formulation of local reduction targets; and
    3. promotion and public education strategy.
  2. To formulate and oversee the implementation and evaluation of the Action Plans for Salt and Sugar Reduction in Food in Hong Kong.