HKUST Hosts Successful Kick Off of Low·CO₂ Food Tasting Tour
On 3 October 2024, HKUST successfully kicked off the Low·CO₂ Food Tasting Tour organised by Jockey Club Sustainable Campus Consumer Programme (JCSCCP). The initiative, dedicated to promoting sustainable and low-carbon eating habits, is visiting eight universities throughout October. It offers students and staff from different campuses a chance to taste delicious low-carbon dishes from various cuisines, while learning about how choosing green and local foods can benefit both their health and the planet through fun educational games.
The event at HKUST drew a vibrant crowd of more than 480 attendees, including representatives from the Sustainability/Net-Zero Office, Campus Services Office, Dean of Students’ Office, and the School of Business and Management, all eager to savour the mouth-watering low-carbon dishes featured from campus caterers, including event sponsors American Diner (The Sandwich Club), and HFT Life, and local vendors such as Bijas Vegetarian Restaurant, Igloo Dessert Bar, LoCoFARMS, Plant Sifu, ROOOT, and Terrace in Seaside. From vegetarian options to locally-grown ingredients to dairy-free gelato, the event showcased a wide range of sustainable food choices, demonstrating to the campus community the delicious possibilities of low-carbon eating in Hong Kong.
A highlight of the event was the three fun and educational game booths, thoughtfully designed together with collaborating HKUST business students to effectively communicate the key messages of the campaign. Under the guidance of marketing and technology Professor Coral Puig Garrigó, students Cebelle Wong and Elif Mavis played a crucial role in crafting the games, as they recognized that associating low-carbon eating with personal health is vital for motivating more sustainable eating habits. Through the interactive games, attendees not only had fun, but also gained valuable insights into the benefits of opting for low-carbon foods. They learned why it is essential for both personal well-being and the environment to consume less meat, more vegetables, eat from local and closer sources, and minimize food waste.
The event successfully motivated numerous participants to embrace low-carbon food choices, contributing positively to environmental sustainability. Additionally, the Low·CO₂ Food Tasting Tour received valuable support from event partner Echo Asia Communications, further enhancing its reach and impact on campus communities to drive positive behavioural change.
Learn more about the Low·CO₂ Food Tasting Tour here.
