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A survey of Hong Kong's cooking habits and the household waste situation revealed that people in Hong Kong liked the soup and that the family produced soup slags weighing 450 tons, or 20% of daily food waste. In addition, it has been discovered that Hong Kong's favorite soups and dishes are Qingbuliang and Huaishan hazelnut soup and garlic cooking core.
The problem of food waste is serious: according to the Environment Bureau, the total amount of household waste in Hong Kong is about 3600 tons in 2016. Household waste accounts for 65% of the total and the largest source of municipal waste 22%. The food recycling organization Kodak conducted a survey on "cooking habits and food wastage situation of the people of Hong Kong" and interviewed 603 families. The survey found that 6 adults have inadequate understanding of home kitchen waste, and I do not know if household waste accounts for the bulk of municipal solid waste than industrial kitchen waste. However, nearly 70% of respondents indicated that they were willing to cooperate with the central government to collect food waste plans and proceed with the preliminary clbadification of food waste at home. Wu Jiajin, director of the Food Delight Project (Education), believes that Hong Kong residents are not aware of the lack of food and food in the home, but that the total amount of food waste thrown out by families is very small. Great numbers.
Hong Kongers love soup, the daily family produces soup slags weighing 450 tons, or 20% of household daily food waste. (Zeng Youwei)
In addition, the survey also learned about Hong Kong's cooking habits and revealed that 8 adults cook at home for 4 to 7 nights a week, averaging 2.5 soups a week and in the kitchen 3 per night. For 4 courses, soup residues account for more than 40% of kitchen waste, mainly bones, meat and medications. There are four main causes of food waste: 30% because it's not edible, 20% because of the freshness of the ingredients, 20% of the estimated amount of flour, and 20% d & # 39; Too much bought ingredients.
The survey also concluded that Hong Kong people love soup and dishes. Hong Kong people love water soup for Qingbuliang and Huaishan scorpion soup, lean quarantine broth, Western cabbage soup soup, tomato soup, corn soup (radish, bones). pork, cream), green carrot soup, kelp Soup, favorite dishes are sautéed cabbage with garlic, steamed pork chops and steamed patties, steamed fish, scrambled eggs at the tomato, fried chicken wings.
Xie Xiangzhen, a 17-year-old housekeeper, said that many employers have only eaten soup and thrown away the residue of the soup. The most exaggerated is a whole chicken, the abalone from the kitchen. origin and snail. Sometimes the employer puts endless leeks in the refrigerator and plans to eat them again, but in the end they will always throw them away. Therefore, it is advisable to carefully estimate the amount of each meal, preferring to eat just enough, and not over-cooking.
Nutritionist Wu Yafen said that most of the nutrients in the soup are still locked in the residue of the soup.If you want to take nutrients, it is not enough to drink the soup.It is recommended to eat the soup with the ingredients. For some people who think that a big piece of fresh meat can be used to add some sweetness to the soup, she suggests replacing it with chestnuts or cashews.In addition to reducing the fat content it can also avoid waste. It also introduces potato soup and tomato and egg soup, which is rich in nutrients and produces less food.
Nutritionists say that most soup ingredients are always locked in the residue of the soup.If you want to take nutrients, it is recommended to eat the soup with the ingredients. (Zeng Youwei)
Food Recycling Organization Shi Tak-yiu and Hong Kong Baptist University International College conducted a survey on "Culinary Habits and Food Waste Production in Hong Kong" from March to April of this year . Random sampling styles visited 603 families. According to the survey results, they suggested that the government should put in place tax cuts on food donations, strive to collect food waste in the districts and improve food education. .
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