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- Yee Wah Global says it hopes to transform ban into opportunity by investing in and researching alternative tableware
- ‘The whole world is walking towards reducing the use of styrofoam … as long as we are doing business in this place, we have to follow the law,’ company’s Patrick Leung says
Environmental Protection Department says garbage handling fees have added financial pressure to the operators of restaurants, businesses and nursing homes.
‘We will observe how residents have adapted to the first phase of the plastic ban and the supply of alternatives before making our next step,’ John Lee says.
Post learns of conflicting measures at convenience stores over on-site snack bar food such as siu mai and fish balls.
Post tests several types of non-plastic utensils with popular takeaway foods to see which work best.
Environmental chief Tse Chin-wan says policy’s main purpose to educate public on waste reduction, following confusion over rules for pre-packaged supermarket sushi.
First phase of ban took effect on Monday, prohibiting polystyrene products, disposable plastic utensils for dine-in or takeaway meals.
Companies call for caterers to learn more about alternative tableware amid single-use plastics ban, using press conference to show quality of goods.
Lawmaker says authorities have only added to confusion by saying sushi can be served in plastic instead of cardboard for dine-in purposes.
Major Japanese discount chain Don Don Donki replaces transparent plastic sushi boxes with cardboard ones in line with new rules on throwaway plastics.
John Lee says administration’s main concerns are steady supply of alternative products and affordability for consumers.
As city bans single-use plastic, some residents are offering ‘out-of-production’ items for eye-watering prices online.
Some patrons opt to get hands dirty eating fried chicken at popular fast food chains to avoid paying for gloves as new single-use plastics ban gets under way.
Many customers buying takeaway breakfast in busy business district decline to pay extra for alternatives to plastic cutlery as ban gets under way.
Smaller caterers opt for alternatives such as rice husk-based containers with first stage of ban on throwaway plastics kicking in on Monday.
Environment chief Tse Chin-wan says he feels six months sufficient for businesses to clear out inventories of soon-to-be-banned plastic utensils, but open to extension.
First stage of ban takes effect on April 22 and prohibits use of styrofoam products and throwaway plastic utensils, as well as cups and containers for dine-in services.
Hong Kong needs more innovative and automated solutions on top of government incentives to help its under-utilised, money-losing sustainability efforts.
Social media images show spoon from fast-food chain Cafe de Coral becoming deformed after patron gets halfway through bowl of noodle soup.
Green groups say Hong Kong’s two-stage ban omits paper packaging using waterproof coatings that can generate microplastic and release ‘forever chemicals’.
Government to post warnings at immigration checkpoints and hotels to remind travellers to have their own hygiene products, such as razors, because of throwaway plastics ban.
Catering sector pushes back against claims by environment minister that 80 pre cent of small and medium-sized restaurants are not prepared for coming ban.
Lawmakers told a check of 20,000 small and medium-sized restaurants showed most not ready to ditch plastic next month.
Some eateries say they are struggling with a coming ban on disposable plastic, but authorities believe most will have no trouble adapting.
