Dr LEUNG Ka-sing, Member of Steering Committee of Research Institute for Future Food (RiFood) and Adjunct Associate Professor of Department of Food Science and Nutrition, was featured on TVB’s programme “News Magazine” on the definition of “prepared dishes” and its impacts on consumer rights.
Dr Leung explained that “prepared dishes” refers to dishes that have been prepared in advance and prepackaged. He emphasised that one of the issues surrounding “prepared dishes” could be the rights of consumers. He acknowledged that consumers have certain expectations when dining at restaurants, and suggested that certification might help address diners’ concerns. For example, restaurants could display labels at the entrance or use other means to indicate that they do not use “prepared dishes” to serve customers.
Dr Leung further noted that whether or not “prepared dishes” should be regulated through legislation requires open to discussion. He cautioned that, in commercial contexts, legislating prematurely may not be advisable, as excessive regulation could impede development of the industry. He concluded that, in handling matters involving the industry and consumers, legislation should be considered only as a last resort.
Online coverage:
TVB - https://polyu.me/47l8EC9 (17:46 - 18:15; 20:54 - 21:54)
| Research Units | Research Institute for Future Food |
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