Prof. WONG Ka-hing, Director of Research Institute for Future Food (RiFood) and Professor in Department of Food Science and Nutrition, was featured on TVB’s programme “ESG Decoded”, introducing the sustainable food waste-derived 3D printing material developed by his team. The material is made from upcycled spent coffee grounds, which are combined with polylactic acid. This technology not only helps reduce carbon footprint, but also demonstrates the significant potential of reusing waste.
Prof. Wong added that the team has collaborated with several local coffee chains to produce eco-friendly 3D printing products using their spent coffee grounds. This innovative green technology offers a new approach to addressing the challenges of municipal food waste and greenhouse gas emissions in Hong Kong.
Online coverage:
TVB - https://polyu.me/4pA59ik (13:56-16:38) (subscription required)
| Research Units | Research Institute for Future Food |
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