Target
‣ To enhance environmental performance of local restaurants to reduce cooking fume and odour pollution and improve air quality.
‣ To increase the awareness of the F&B industry and the public in cooking fume and odour control
‣ To educate the community on VUV-ozone technology in cooking fume and odour control.
Public Engagement
Using simple ways to disseminate information and findings, to enrich participants’ awareness and knowledge on cooking fume and odour control
Provide Up-to-date Information
Provide useful knowledge on selecting and implementing different equipment for cooking fume and odour control at restaurants
Extended Impact
To reduce cooking fume and odour pollution and improve air quality
About the Restaurant Cooking Fume and Odour Control Action & Education Programme
In 2013, the Government launched the first Clean Air Plan to introduce different policies and measures for improving air quality.
Up till now, the Government has implemented various measures in the Clean Air Plan, and achieved major goals set forth to reduce emissions and enhance air quality of Hong Kong. However, cooking fume and odour pollution remains to be an alarming issue, causing nuisance and discomfort to the public.
Our program aims to support the Government’s vision of clean air by addressing existing challenges. We educate the public and restaurants in Hong Kong on the importance of cooking fume and odour control, as well as the effectiveness of available technologies. By the end of the program, we aim to gather collective action to reduce air pollution in the Food & Beverage (F&B) industry for the long term.