Challenges and Innovations in Adopting Eco-Friendly Alternatives

The chapter explores the struggles faced by restaurants in Hong Kong in complying with the ban on single-use plastics, delving into cost concerns and customer perceptions. It also showcases the initiatives of Re-Cube, a social enterprise offering reusable tableware rental programs, highlighting the benefits and challenges of this eco-friendly solution. The discussion emphasizes the importance of addressing hygiene concerns, promoting recycling, and reducing environmental impact through innovative approaches in the food industry.