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:	Mou Mou Club

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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單憑賣相根本無法將美國進口牛肉與美國上級進口牛肉區分，對比餐牌上的相片，反而覺得整碟都是前者，幸好入口仍算軟腍，肉味不過不失，亦不會帶有牛臊味，而之後追加的牛肉，總是覺得好像比第一碟好。丹麥皇冠這個品牌的豚肉，水準一向有保證，豚肉片入口香滑味美，與青檸骨膠原鰹魚湯的味道匹配；至於來自美國的雞腿肉亦不錯，個人覺得配黑蒜醬油湯更滋味。以當晚情況而言，追加肉類效率甚高，而且質素亦算穩定，除了第一碟牛肉感覺怪怪之外。環境方面，這是「牛涮鍋」的旗艦店之一，店內充滿童話氣息，為大家帶來一份歡樂、溫馨的感覺，而且座位舒適闊落。

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單憑賣相根本無法將美國進口牛肉與美國上級進口牛肉區分，對比餐牌上的相片，反而覺得整碟都是前者，幸好入口仍算軟腍，肉味不過不失，亦不會帶有牛臊味，而之後追加的牛肉，總是覺得好像比第一碟好。丹麥皇冠這個品牌的豚肉，水準一向有保證，豚肉片入口香滑味美，與青檸骨膠原鰹魚湯的味道匹配；至於來自美國的雞腿肉亦不錯，個人覺得配黑蒜醬油湯更滋味。以當晚情況而言，追加肉類效率甚高，而且質素亦算穩定，除了第一碟牛肉感覺怪怪之外。
環境方面，這是「牛涮鍋」的旗艦店之一，店內充滿童話氣息，為大家帶來一份歡樂、溫馨的感覺，而且座位舒適闊落。