To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.

For details, please click here, https://www.wastereduction.gov.hk/zh-hk/waste-reduction-programme/food-wise-hong-kong-campaign

Info:
Restaurant:	Gyu-Kaku (Citywalk 2)

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

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看了一套超低能的電影，心情竟輕鬆了很多，做人有時不要太認真，生活可能會更開心。完場後，找地方吃午餐，天寒地凍，不如近近地落樓下的牛角，整番餐日本燒肉?走年輕路線的牛角，用I-pad之類的電子餐牌，是理所當然的事吧!或許是星期六的關係，沒有套餐，唯有散點，那價錢便算不上便宜了（印象中，旺角分店禮拜日都有套餐供應的）。就點了一份牛角名物四品盛合，由三款牛肋肉，加上牛舌組成。始終薄薄的牛舌，口感總及不上厚切的，不是我所好。連骨的班，感覺上亦沒有油花滿溢的牛肋肉好。我始終喜歡油份多而甘香的。腹胸肉，是牛角剛來港的名物，我們又來了一客。幼嫩的口感，肉味濃郁，相信很多氦喜愛。還不太夠喉，朋友話叫多份海鮮煎蛋餅，我沒有異議。煎得香口的蛋餅，海鮮成份雖不多，但沾上醒胃的醬汁，也可以接受。其實仲想食甜品，但餐牌的選擇有欠吸引，還是另覓地方好了。

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