LCQ9: Measures to promote sustainable development in catering industry
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Question:
Environmental, Social and Governance (ESG) has become an important operational concept for the sustainable development of companies and enterprises. However, it is learnt that at present, only a small number of sizable catering enterprises are actively taking forward ESG measures, while most small and medium-sized food establishments still have a weak understanding of ESG and lack specific guidelines and promotional resources in this area. In this connection, will the Government inform this Council:
(1) whether it has conducted any questionnaire surveys or market research on the level of ESG awareness, willingness to adopt ESG practices and obstacles to implementation in the local catering sector; if so, of the details; if not, whether it has plans to conduct such surveys or research;
(2) of the specific measures in place to help the catering sector enhance ESG awareness and implement ESG measures in its business operations;
(3) as it is learnt that some small and medium-sized catering enterprises have indicated that insufficient capital is the biggest obstacle to advancing ESG measures, whether the Government will consider establishing a dedicated ESG transformation fund for the catering industry to assist the industry in implementing ESG measures; and
(4) given that the work relating to the regulation, promotion, development and training of the catering industry currently involves multiple government bureaux and departments (including the Environment and Ecology Bureau, the Culture, Sports and Tourism Bureau, and the Labour and Welfare Bureau), whether the Government will consider establishing a dedicated department tasked with co-ordinating and driving the overall development of the catering industry (including promoting the implementation of ESG measures by the industry), so as to comprehensively enhance the competitiveness and sustainability of Hong Kong's catering industry?
Reply:
President,
Environmental, Social and Governance (ESG) has been receiving increasing attention across the international community and different industries. ESG is an important framework for assessing corporate sustainability, and many enterprises are actively investing resources in this area. Since 2016, all listed companies are required to publish ESG reports annually. In the catering industry, examples of environmental protection measures include reducing waste and food waste, conserving energy and reducing emissions, and using locally sourced ingredients. Examples of fulfilling social responsibility include ensuring food safety, placing emphasis on employee training, and participating in community and charitable activities. As for corporate governance, measures may include proper supply chain management, and strengthening risk management and information disclosure.
Having consulted the relevant bureaux and departments, the reply to the question from the Hon Jonathan Leung is as follows:
(1) and (2) The local catering industry adopts diverse operating models and varies in scale. At present, some listed catering groups are actively implementing ESG measures. The Government has consistently adopted a multi-pronged approach, through various policies and measures, as well as disseminating information through industry bodies, to enhance the catering industry's (in particular small and medium-sized restaurants') awareness of ESG and provide support for their implementation of ESG initiatives. These measures are well received and supported by the industry. While the Government has no plan to conduct a comprehensive survey at the moment, it will closely monitor the industry's implementation of ESG and continually enhance the measures.
The Government has introduced the following measures:
Environmental Protection
(i) in reducing disposable plastic tableware, the catering industry has actively complied with the regulation on disposable plastic tableware and other plastic products since the regulation came into effect in April 2024, resulting in an estimated annual reduction of over 60 million sets of disposable cutleries on average. The Environmental Protection Department (EPD) established the Green Tableware Platform to assist the industry in procuring compliant alternatives. Over 1 300 catering premises participated in the Non-Plastic Container Trial Programme launched in August 2025 to test various types of containers and provide feedback for product improvement. The EPD will step up publicity and education campaigns across various districts in the second half of 2026 to further encourage the catering industry to "go plastic-free and disposable-free";
(ii) on food waste recycling, the Food Wise Hong Kong Campaign, in place since 2013, has been encouraging the industry to reduce food waste at source through initiatives such as the Food Wise Charter and the Food Wise Eateries Scheme. The current term of the Food Wise Hong Kong Steering Committee established two subcommittees to strengthen efforts to engage the catering trade in promoting a "food wise" culture and food waste recycling. As a co-organiser of the "30•50 FoodSmart Partnership Programme", the EPD assists the industry in addressing food waste issues through experience sharing and joint initiatives, such as organising relevant conference and exhibition in December 2025. In addition, the EPD currently provides the catering trade with free point-to-point food waste collection services, along with professional guidance and training to help participating organisations separate and recycle food waste effectively;
(iii) the Agriculture, Fisheries and Conservation Department (AFCD) actively promotes the "farm-to-table" collaboration model, encouraging the catering industry to source high-quality and safe local agricultural and fisheries products. This initiative supports the development of Hong Kong-style menus, while reducing carbon emissions associated with food transportation. The AFCD will also launch a new unified brand for local agricultural and fisheries products in the middle of this year, coupled with certification, testing, and traceability mechanisms to strengthen confidence among the catering industry and consumers;
Social Responsibility and Corporate Governance
(iv) the Government is committed to removing barriers to facilitate the industry's business operations, without compromising hygiene and food safety. Measures include introducing the Professional Certification System that shortens the time for obtaining full licence, relaxing the restrictions on the scope of food items that can be sold by light refreshment restaurants, and introducing a Composite Permit to cover sales of multiple kinds of restricted foods. The Government also encourages enterprises to formulate internal management guidelines and procedures to enhance operational efficiency;
(v) the Centre for Food Safety under the Food and Environmental Hygiene Department encourages the catering industry to establish food safety management systems and obtain international certifications such as Hazard Analysis and Critical Control Point (HACCP) or ISO 22000. This helps the industry identify critical control points and adopt preventive measures, thereby reducing the risks of food contamination and foodborne illnesses across all stages of the supply and production chain. It also promotes a more systematic and forward-looking approach to enhancing overall food safety and quality;
(vi) the catering industry is an important partner in the Government's efforts to promote a healthy diet. With industry support, the Government has launched various initiatives, including the Less-Salt-and-Sugar Restaurants Scheme to encourage restaurants to provide customers with reduced-salt-and-sugar ordering options and/or tailor-made dishes, as well as the Less Sugar Friday campaign to cultivate a less-sugar dietary habit among the public; and
(vii) the Government subsidises various organisations to offer a wide range of courses covering catering management, environmental hygiene, culinary skills, etc. The Government also places strong emphasis on enterprises ensuring occupational safety and health (OSH). The Government continues to promote OSH messages by broadcasting short animation videos about the catering industry through various channels such as roving exhibitions and mobile media. The Government also arranges OSH talks for employers and employees in the industry, and organises free training courses on OSH legislations covering different aspects, such as major legislations related to accident prevention in the catering industry, safety regulations on manual handling operations, etc.
(3) the Government has been supporting various industries, including the catering industry, through different funding schemes to enhance their ESG performance, thereby promoting sustainable development across the industry. For instance, the Environment and Conservation Fund (ECF) under the Environment and Ecology Bureau has been providing funding for non-profit-making educational, research, and other projects and activities related to environmental protection and nature conservation. The small and medium enterprises (SMEs) associations that are locally registered non-profit-making organisations may apply to the ECF for funding for ESG projects to organise publicity and education, practice and action, or research and development projects, thereby assisting SMEs in understanding carbon audits and ESG reporting requirements.
To enhance the work safety of the catering industry, the Occupational Safety and Health Council provides subsidies of over $14,000 and OSH consultancy service to each eligible restaurant through the OSH Star Restaurant Scheme for improving OSH in workplaces.
(4) Hong Kong is known for its open, stable, efficient and internationalised business environment. Hong Kong's catering industry has long been innovative and responsive to market trends, proactively addressing the needs of different customer segments, introducing new operating models, and working collaboratively through industry bodies to seize opportunities, strengthen staff training, etc. To align with the direction to uphold the integration of an efficient market and a capable government as set out in the country's 15th Five-Year Plan, bureaux and departments will continue to foster a business-friendly environment and support the overall development of the industry. The Government will continue to collaborate with industry bodies to support the implementation of ESG measures, enhance the competitiveness and sustainable development of the catering industry in Hong Kong.
Ends/Wednesday, May 27, 2026
Issued at HKT 11:33
Issued at HKT 11:33
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