Dining

There are 14 catering outlets on PolyU campus which offer an extensive range of eatery options. Campus dining is continually increasing its sustainable practices when serving the campus community through a variety of initiatives. The University has also identified opportunities to promote green dining habits. Behind the scenes, efforts are made to decrease waste production and facilitate food waste recycling.

Food Waste Reduction

 

 

Food Waste Reduction

PolyU continuously raises the awareness of food waste reduction among all the customers in the catering outlets. Signs that focus on ‘Eat Wisely’ and discourage food wasteare displayed conspicuously at the outlets.

 

A variety of activities and action programmes, such as ‘Less Rice, Please’ and ‘Save Food Day’ campaigns, are organized and supported to promote sustainable food practices and messages on saving food.

 

In 2016, PolyU received the Diamond Class of FoodEver Award which affirmed the effort of PolyU on food waste reduction. 

 

Surplus Food Donation

 

 

 

Surplus Food Donation

PolyU supports surplus food donation by donating edible food from hotel outlets to the people in need through charity such as “Foodlink Foundation”.

 
 

 

 

 

Food Waste Recycling

 

Food Waste Recycling

Apart from the food saving campaign, PolyU also collects leftovers generated from catering outlets. Food waste collected from the catering outlets on campuses and student halls are recycled into useful resources such as compost and pig feed.

 

 

 

PolyU engages stakeholders from time to time in activities to take individual actions and support food waste recycling. One of them is a trial program of pantry food waste collection programme at Block Z, which was launched to enable PolyU’s pantry users to participate in food waste source separation and recycling.

 

 

Vegetarian Dining

 

 

Vegetarian Dining

“More Veggie” dining habit benefits our health and veggie-related greenhouse gas emissions are much lesser than those of livestock. In view of these, PolyU actively promotes a “More Veg, Less Meat” dining habit. Caterers are encouraged to offer more veggie dishes at catering outlets.

The carnival event ‘VeggieLicious’ is also held annually to promote green dining habits.

Click here to find veggie-based foods on campus!

 

 

 

Bring Your Own (BYO) Campaign

Bring Your Own (BYO) Campaign

Various catering outlets in PolyU offer "Bring You Own (BYO)" discounts which encourage customers to bring and use their own containers, and reduce waste generation.

Outlets offering BYO discount

  • Chinese Garden
  • Communal Dining Hall
  • D Café
  • Food Court
  • Gourmet Restaurant
  • Hall Restaurant (Homantin)
  • LibCafe@PolyU
  • Tea House
  • Theatre Lounge
  • Z Cafe
  • Z Canteen

*Please approach the catering outlets for details.

PolyU also designed its unique branded thermal mugs to support this green culture.

 

Food Wise Charter (since 3 May 2013)

 

Food Wise Charter (since 3 May 2013)

PolyU is committed to promoting best practices and behavioural changes to reduce food waste. The University signed the Food Wise Charter which was launched by the Environmental Protection Department in 2013. 

 

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