A recent study conducted by Hong Kong Metropolitan University (HKMU) revealed that public understanding of “surplus food” is generally lacking, with only 7.2% of respondents accurately understanding its definition as unexpired and safe-to-eat leftover food. The survey also found a low participation rate in surplus food donations among the public, highlighting the need for increased awareness and education efforts across society.
The research, a collaboration between HKMU's Public and Social Policy Research Centre under the School of Arts and Social Sciences and the charitable organisation “Food Angel”, collected data through questionnaires. The findings showed that over half (57.7%) the respondents were unaware of the definition of “surplus food”, and 61.9% did not know the difference between “surplus food” and “food waste”; only about 6% of respondents accurately understood the difference between the two terms. Furthermore, more than half (50.97%) the respondents were not aware of any information about individual food donations, and when faced with excess food at home, only about 20% (21.34%) said they would donate it to a food recovery organisation.
The primary reasons cited by respondents for not donating surplus food were “lack of relevant information” (60.3%) and “lack of convenient collection points” (56.8%). Additionally, over 80% (82.7%) of respondents indicated that either their employer or educational institution did not participate in food-collection activities, or they were unaware of such participation.
Dr Chan Wai-leung, Assistant Professor of the School of Arts and Social Sciences at HKMU, who led the study, stated, “The survey results underscore the need for enhanced publicity and education to improve public understanding of 'surplus food' and related donation channels. By increasing awareness of the definition and donation methods for surplus food, we can more effectively promote a food-wise culture and reduce waste. Moreover, establishing more accessible food collection points would encourage the public to donate their excess food to benefit those in need.”
Dr Chan hoped that the vigorous promotion of a food-wise culture by government and environmental organisations would heighten public awareness of food conservation. He emphasised that promoting the donation of surplus food would not only ensure the best use of food and minimises waste, but also embody the spirit of social cooperation. Schools, businesses and social welfare organisations are encouraged to actively organise food-recovery activities to foster a community-wide trend of donating surplus food.
HKMU remains committed to promoting sustainability and will continue to raise public awareness of and participation in a food-wise culture through academic research and supporting various community activities to propel the development of a sustainable city.
A recent study conducted by Hong Kong Metropolitan University (HKMU) revealed that public understanding of “surplus food” is generally lacking, with only 7.2% of respondents accurately understanding its definition as unexpired and safe-to-eat leftover food. The survey also found a low participation rate in surplus food donations among the public, highlighting the need for increased awareness and education efforts across society.
The research, a collaboration between HKMU's Public and Social Policy Research Centre under the School of Arts and Social Sciences and the charitable organisation “Food Angel”, collected data through questionnaires. The findings showed that over half (57.7%) the respondents were unaware of the definition of “surplus food”, and 61.9% did not know the difference between “surplus food” and “food waste”; only about 6% of respondents accurately understood the difference between the two terms. Furthermore, more than half (50.97%) the respondents were not aware of any information about individual food donations, and when faced with excess food at home, only about 20% (21.34%) said they would donate it to a food recovery organisation.
The primary reasons cited by respondents for not donating surplus food were “lack of relevant information” (60.3%) and “lack of convenient collection points” (56.8%). Additionally, over 80% (82.7%) of respondents indicated that either their employer or educational institution did not participate in food-collection activities, or they were unaware of such participation.
Dr Chan Wai-leung, Assistant Professor of the School of Arts and Social Sciences at HKMU, who led the study, stated, “The survey results underscore the need for enhanced publicity and education to improve public understanding of 'surplus food' and related donation channels. By increasing awareness of the definition and donation methods for surplus food, we can more effectively promote a food-wise culture and reduce waste. Moreover, establishing more accessible food collection points would encourage the public to donate their excess food to benefit those in need.”
Dr Chan hoped that the vigorous promotion of a food-wise culture by government and environmental organisations would heighten public awareness of food conservation. He emphasised that promoting the donation of surplus food would not only ensure the best use of food and minimises waste, but also embody the spirit of social cooperation. Schools, businesses and social welfare organisations are encouraged to actively organise food-recovery activities to foster a community-wide trend of donating surplus food.
HKMU remains committed to promoting sustainability and will continue to raise public awareness of and participation in a food-wise culture through academic research and supporting various community activities to propel the development of a sustainable city.
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