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US-based Springboard Biodiesel offers small-scale, on-site cooking oil conversion technology
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Marina Yeung ran a printing company for two decades until the business started foundering four years ago. “At that time, we were looking for a new direction,” she recalls. “As a printing company, we were not able to expand and would have had to close.”
But the company found a new niche when it began producing eco-friendly food bowls. Epack was established in 2007 to manufacture food containers from forest-friendly papers and vegetable-based ink. The company now supplies to such major companies as Ikea and Maxims, as well as Hong Kong theme park, Ocean Park. Ms Yeung says she would eventually like to move beyond the food and beverage industry into other sectors, such as hospitals, where there is a large amount of discarded packaging.
Gastronomic Centre
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Epack produces biodegradable food containers, using forest-friendly papers and vegetable-based ink
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Epack is just one company taking advantage of opportunities arising from a growing demand for sustainable waste management in Hong Kong. With space at a premium and the city's landfills expected to progressively fill to capacity from 2014 onwards, new strategies are being considered to reduce waste in Hong Kong.
One major area is food waste. The high concentration of restaurants in Hong Kong presents huge opportunities in the food recycling business. About 3,000 tonnes of food waste are deposited in landfills each day in Hong Kong; 70 per cent from households and 30 per cent generated by the commercial sector. That includes used cooking oil, with about 10,000 litres produced in Hong Kong each day, according to figures from the Asia Pacific Economic Cooperation (APEC) forum.
One company tapping that potential is Dynamic Progress International. Formed in 2007, Dynamic Progress is the only company in Hong Kong licensed to collect used cooking oil and convert it into biodiesel.
Wing On Yau, a company partner, says that there is growing interest in Hong Kong for companies to equip vehicles with B5 biodiesel. At present, the company supplies biofuel for several major clients, including five-star hotels, the Hong Kong Jockey Club, and Hong Kong Electric. These high-profile local companies are setting an example for other private business to follow, says Mr Yau. “These bigger companies are willing to consider not only price,” he says.
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Angus Ho, Executive Director with Hong
Kong campaign group Greeners Action
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Dynamic Progress collects oil from restaurants as well as clubs that run food outlets, including The Helena May, one of Hong Kong's many private members' clubs. Helena May implemented energy-cutting audits, wastewater solutions and composting, and cooking-oil recycling, after General Manager Betty Simpson attended a club managers’ conference on sustainability last year. She says practices like these respond directly to member sensibilities, making clubs like hers open to forward-thinking “green” practices. Such is the popularity of green initiatives that the Helena May says it has to “join the queue” to take part in a three-year glass recycling trial.
The campaign group Greeners Action is running a three-year recycling trial across several sectors of the commercial F&B industry, including hotels, fast-food chains, and food court eateries. Angus Ho, the organisation’s Executive Director, says that business leadership is key to industries coming up with tailor-made solutions.
“I think there is a lot of opportunity and technology, but we need a different methodology to suit each need, rather than a one-size-fits-all solution.”
Martin Kniss, a restaurant executive chef, managed to convince his restaurant operators to install several green technology initiatives as part of a kitchen renovation by emphasising the economic or health benefits. “Whatever is done, it's all self-motivated. We're working on it, but it's not easy,” he says.
Captive Kitchens
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Mark Roberts, CEO, Springboard Biodiesel
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Hong Kong can learn from other cities that started green initiatives years before, according to Mark Roberts, CEO of US-based Springboard Biodiesel.
He says that the US was in a similar position just a few years ago. “I think that there is a lot to be learned from the mistakes we made. Hong Kong and China can avoid some of our mistakes by launching into where we are now.”
Springboard Biodiesel offers small-scale, on-site cooking oil conversion technology that has been used by restaurants and municipalities in the US. Mr Roberts, who will exhibit at next week’s Eco Expo Asia in Hong Kong, has already sold units in Hong Kong and the Chinese mainland, and sees operators like those Mr Kniss works for as “captive kitchens.”
Independently-run technology like his offers one way to control cost, he says. “It's hard to find some way to turn waste into profit. Used cooking oil is essentially free. If you turn it into biodiesel, you are way ahead of the profit curve.”
Waste Solutions
Major food and beverage operators are looking for solutions, including the Lan Kwai Fong Group, one of Hong Kong's popular nightlife operators. Management implemented a series of green solutions, including water-saving and recycling capabilities, a green roof and sky garden, and heat-recovery systems during a recent renovation of one of its main outlets, the California Building.
But the special needs of a building, where up to 12 operators run different kitchens under one roof forced the operator to abandon the idea of a central food waste recycling programme after being unable to find a suitable system. Jonathan Zeman, Chief Operating Officer for the Lan Kwai Fong Group, who oversaw the project, says he has to hunt for solutions. “We do have some vendors who approach us, but mostly it involves us reading newspapers, magazines or the Internet and then searching for new technology providers,” he says.
The eco tide, however, is turning in Hong Kong, he says, noting that industry waste disposal charges are most likely on the horizon, which will force operators to tackle waste management head-on. Until then, the onus is on the industry to study and invest in current technology. “From the industry-side, it is our responsibility to identify what we can do,” he says.
Related Links
Dynamic Progress International
Epack
Food Waste Recycling Partnership Scheme
Lan Kwai Fong
Springboard Biodiesel
