在2023年末，香港的環保政策成為了大眾的焦點，皆因當時為兩項綠色政策即將落實——垃圾徵費和管制即棄塑膠的法例。面對這兩項政策，社會上展開了許多討論，包括勞工方面的問題、政策配套的不足，以及現實中相關設施的配套挑戰。這些問題並不能立即解決，而政策的落實也讓這些問題顯現出來。縱使垃圾徵費最後暫緩，亦為未來香港減廢道路上提供珍貴的討論資源。然而，在討論綠色政策時，我們需要超越實施或執行上的挑戰，還要思考如何做出真實的改變，以及如何讓這些改變順利發生。

在全球營商的大環境中，SDGs（可持續發展目標）和ESG（環境、社會及企業管治）的概念日益普及。公司和企業已經開始做出更多可持續發展的改變，並承擔對環境和社會的責任。但實際上，推行這些可持續發展舉措背後還有很多實際因素在拉扯，例如企業的盈利需求和成本考量。如何在這些考量中取得平衡？社會是否擁有足夠的技術、科技或材料來支持轉型？更重要是如何運用這些機會，催化不同持份者進入可持續發展的議程之內，提高香港綠色轉型的能力（Green Capacity Building）。

在香港政府落實「管制即棄塑膠餐具及產品」法例的背景下，社會創新研究中心有幸與美心集團合作，共同構思及策劃「Best with Less：香港大專飲食業可持續包裝設計比賽」，運用學生的創意為美心集團旗下餐廳設計可持續外賣容器，以此比賽為契機，連結學術界、生產商、餐廳、設計師、前線職工、環保團體等不同持份者，從多角度探討可持續發展。例如餐飲集團的經營考量，設計師如何思考綠色問題，生產一次性餐具的工廠如何看待全球和本地的綠色轉型，學生結合環保意識與人文藝術的設計實踐，環保團體則為參與者提供關於減塑與環保的理論視角及全球視野，從經濟、社會、文化等不同的角度切入本港減廢及減塑議題，探索如何讓推進全民的綠色轉型。不僅是政策上的改變，而是讓市民能夠參與和介入到日常生活之中。

At the end of 2023, environmental policies in Hong Kong became the focus of public attention due to the impending implementation of two major green initiatives: the waste charging scheme and the regulation of disposable plastics. These policies sparked extensive discussions in society, including concerns about labor issues, insufficient policy support, and practical challenges related to existing infrastructure. While these problems cannot be resolved immediately, the implementation of these policies has brought them to light. Although the waste charging scheme was eventually postponed, it provided valuable insights for future discussions on Hong Kong’s waste reduction efforts. However, when discussing green policies, we need to look beyond implementation challenges and consider how to make genuine changes and how to ensure these changes happen smoothly.

In the global business landscape, concepts such as SDGs (Sustainable Development Goals) and ESG (Environmental, Social, and Governance) have become increasingly prevalent. Companies and businesses are starting to make more sustainable changes and take responsibility for the environment and society. In practice, however, there are many competing factors behind these sustainable development initiatives, such as profitability and cost considerations. How can we strike a balance between these factors? Does society have the necessary technology, expertise, or materials to support this transition? More importantly, how can we use these opportunities to engage different stakeholders in the sustainable development agenda and enhance Hong Kong’s capacity for green transformation (Green Capacity Building).

Against the backdrop of the Hong Kong government implementing the “Regulation on Disposable Plastic Tableware and Products,” CSIS was fortunate to collaborate with Maxim’s Group to co-design and plan the “Best with Less: Hong Kong Tertiary Sustainable Packaging Design Competition.” This competition harnesses students’ creativity to design sustainable takeaway containers for Maxim’s Group’s restaurants. It serves as a platform to connect different stakeholders, including academia, manufacturers, restaurants, designers, and frontline workers, to explore sustainable development from multiple perspectives. This includes examining the business considerations of food and beverage groups, how designers approach green issues, and how factories that produce disposable tableware perceive both global and local green transitions. By addressing waste and plastic reduction from economic, social, and cultural angles, the project aims to advance a comprehensive green transition across society—not just through policy changes but by enabling citizens to actively participate and integrate these changes into their daily lives.

比賽宣傳影片
PV for the competition

我們採訪了為這次比賽提供培訓的設計大師、企業品牌管理專家、供應商，以及物料專家，探討設計師、企業及供應商在推動環保中的角色與責任。他們一致認為，減少塑膠使用與推動環保需要依靠教育、大眾的理解與支持，不能僅依賴供應商或餐飲業單方面的改變。設計師通過創意可以引起社會對塑膠廢料問題的關注，並推動更廣泛的環保意識。

這次比賽由社會創新研究中心與美心集團合作，一方面促進了公眾教育，另一方面也讓更多年輕人有機會參與環保設計。學生通過設計創意，連結企業與消費者，成為社會變革的推動者，從而獲得更廣泛的支持，實現的社會效益遠超單靠政策變革。此外，比賽為業界提供了與消費者直接互動的機會，消除了對環保包裝設計過於脫離現實的擔憂，同時為企業帶來了品牌形象和經濟效益的提升。

這次比賽還為學生提供了寶貴的設計培訓與實踐機會，讓供應商能夠嘗試生產更具創意的環保設計產品，為供應鏈帶來更多元化的環保包裝選擇，從而促使更多品牌加入環保包裝的行列。通過多方持份者的合作，實現了社會、環保、業界與學界的多贏效益。

CSIS interviewed designers, branding experts, suppliers, and material specialists who provided training for the “BEST with LESS” participants. We discussed their roles and responsibilities in promoting environmental protection. All unanimously agreed that reducing plastic use require education, public understanding, and support from various stakeholders. Designers’ creativity can draw society’s attention to the issue of plastic waste and promote broader environmental awareness.

This inter-university competition, co-organized by the CSIS and Maxim’s Group, has provided opportunities for young people to participate in environmental design training. The shortlisted designs would motivate companies, food packaging suppliers, and the general public to experiment with eco-friendly designs. The competition connects arts and design research with food and beverage industrial practices, corporate concerns, government policy, and consumers’ environmental awareness.

訪談
Interviews

我們都有留意到年紀比較大的阿姨認為自帶餐盒會增加門店工作人員的工作量，因此選擇使用店內一次性打包盒。這種想法令我印象深刻。如果門店多做一步，主動宣傳和倡議公眾自帶打包盒，令市民知道商家支持顧客帶自帶盒的行為，都有助於從源頭上減少一次性物品的使用。在環保競賽之後，美心推行環保餐盒之餘，或許都可以同時推行這項措施。

IVY

We noticed that some customers believe bringing their own containers might increase the workload of the store staff. This comment made me feel that if the stores could actively encourage customers to bring their own containers, making it clear that this is a good practice, it could significantly help reduce the use of disposable items at the source. On top of adopting eco-friendly materials in takeout containers, Maxim’s could potentially introduce this measure as well.

IVY, Intern at CSIS

在觀察V Walk 美心MX分店的過程中，我了解到餐廳在推廣重用的困難，以及影響消費者意欲的因素。餐廳與顧客並不排斥重用餐具，惟衛生、成本及便利性是重要考慮因素。餐廳的處境是員工因衛生問題，不能同時接觸錢銀與餐具，因此無法實行重用餐具按金制；沒有按金，餐具遺失的成本便會大大提高；加上員工包裝外賣食物時，重用餐具的效率會更低。而顧客方面，清洗與歸還問題是他們使用重用餐具的困難之二，亦並非人人可以接受購買時付出更多金錢使用重用餐具。種種考慮可以歸納為歸還成本與便利性，歸根究底，是因為香港缺乏重用文化，人人都不願意麻煩少少。

Shelly

The most interesting part of all field surveys is when default assumptions are challenged. For example, while we assume that implementing a deposit system for reusable wares is straightforward, the reality could be complicated. sume that implementing a deposit system for reusable wares is straightforward, the reality could be complicated.

We interviewed two elderly customers who did not support the deposit system: “We only take out once a month at most, why make it so troublesome?” Besides dining habits, the distance to the restaurant and the need for cleaning are reasons why diners have doubts about the deposit system for disposable tableware. The amount of the deposit also needs to be considered. One student summarized the findings by saying, “If the restaurant takes care of the cleaning, diners are okay with it. They will consider it (around 10 to 20 HKD) as long as the deposit is not too expensive.”

Shelly, Intern at CSIS

在餐廳進行訪問時美心店員也曾提到，還有很多的顧客對於環保的意識並不足夠，對於外賣餐具、膠袋加一蚊的規定時有不理解或不滿，而在社會意識的普及上，或許學校的教育能起到更關鍵的作用。

同時還有一個對我而言很有啟發性的看法，就是在環保方面，獎賞或許比懲罰更有用。比如「綠在區區」之所以受到歡迎，很大程度上是和「回收-兌獎」的過程有關。從這方面看，提高社會大眾的環保意識或許也可以依靠將減少碳排放與獲得更多便利、好處相關聯達成。

Jane

Some restaurant staff mentioned that many customers still lack sufficient environmental awareness. Some do not understand or are dissatisfied with the additional charge of one dollar for takeout containers and plastic bags. In terms of raising social awareness, education could play a more crucial role.

I think that rewards may be more effective than penalties in promoting environmental protection. For example, the popularity of the ‘GREEN$’ program is largely due to the ‘recycle and redeem’ process. Increasing public awareness of environmental protection and carbon reduction might also be achieved by providing incentive programs to citizens.

Jane, Intern at CSIS

在觀察V Walk 美心MX分店的過程中，我了解到餐廳在推廣重用的困難，以及影響消費者意欲的因素。餐廳與顧客並不排斥重用餐具，惟衛生、成本及便利性是重要考慮因素。餐廳的處境是員工因衛生問題，不能同時接觸錢銀與餐具，因此無法實行重用餐具按金制；沒有按金，餐具遺失的成本便會大大提高；加上員工包裝外賣食物時，重用餐具的效率會更低。而顧客方面，清洗與歸還問題是他們使用重用餐具的困難之二，亦並非人人可以接受購買時付出更多金錢使用重用餐具。種種考慮可以歸納為歸還成本與便利性，歸根究底，是因為香港缺乏重用文化，人人都不願意麻煩少少。

Nicole

While observing the Maxim’s MX branch at V Walk, I learned about the challenges restaurants and customers faced in switching to reusable containers. In fact, both sides are not opposed to reusable containers, but hygiene, cost, and convenience are significant considerations.

Restaurants face a situation where employees often have to handle money and containers at the same time, raising concerns about hygiene. Also, without a deposit system, the cost of lost containers would increase. Using reusable containers could potentially lower the workers’ efficiency of food packaging.

Not every customer is willing to pay extra for using reusable containers at the time of purchase, making the deposit system hard to work. Ultimately, it is related to a lack of awareness of the circular economy as people have been too used to the convenience of plastic.

Nicole, Intern at CSIS

最深刻印象系同美心快餐經理傾偈，佢分享話呢一間分店（土瓜灣）好多老人家會自己帶餐盒過嚟買外賣，這些客人甚至會同分店員工講外賣餐具好浪費，唔想嘥嘢。

其實香港，尤其係上一輩，有唔少節約的習慣，企業在減塑減廢的行動上可以重拾舊香港精神，在個別住宅爲主的社區分店推出更多可重用餐具的計劃，令市民大眾有新的節約習慣，就算在減塑的未來也將一次性物料的浪費減到最少。

嘉明

I was really moved by chatting with the manager of Maxim’s Fast Food branch at To Kwa Wan. She shared that many elderly customers often bring their own containers when buying takeout. These customers also talked to staff about how disposable containers are wasteful and expressed their desire not to waste. I have found that there are many habits of conservation, especially among the older generation in Hong Kong. Companies can revive this spirit of Hong Kong in their efforts to reduce plastic and waste by encouraging plans for reusable containers in branches primarily serving residents. This will reinvigorate older habits of conservation in the general public, minimizing waste at the source.

Wu Ka Ming
Director of the Centre for Social Innovation Studies, Hong Kong Institute of Asia-Pacific Studies