About 3400 tonnes of food waste were generated every day in 2019, more than 95% food waste disposed to landfill. Food waste could cause serious problem in landfill, releasing methane gas, which is more than 25 times as potent as carbon dioxide at trapping heat in the atmosphere. Hence there is an urging need for solution to tackle with these wastes problem.
Food waste composting is one of the most prominent ways to solve the problem. Composting refers to the degradation of organic matter by microorganisms under controlled conditions. The produced compost can provide valuable nutrients and organic matter to the soil, which in turn help growing healthy plants and restore the growth beneficial microorganisms in the soil. Besides, the volume of organic waste could be largely reduced by more than 50% during the decomposition process.
In the HKJC “Field So Good” Community Composting Programme which funded by The Hong Kong Jockey Club Charities Trust, the team led by Prof. Chu Lee Man of The Chinese University of Hong Kong has conducted a comprehensive research to formulate the use of local industrial food waste as to produce High Quality Organic Compost. And the team has finally produced a High Quality Organic Compost, which is the first and the only certified compost produced with local food waste.
The team is now work up closely with some food waste contributors such as San Miguel, Nespresso, Hung Fook Tong, Topsoya .etc. Through the routine collecting and recycling works, tonnes of food waste have been turned into High Quality Compost which is branded the “MixO’Plus”. “MixO’Plus” is now available for all local farm and community growers, and the team is looking for more community partners to promote this local sustainable compost together.