Publicity, assistance called for ahead of plastics ban

Representatives of the local catering and hotel industries on Wednesday emphasized the importance of public education and government support for small and midsize businesses in light of the upcoming ban on single-use plastics.

Starting Monday, Hong Kong’s restaurants and hotels will no longer provide disposable plastics at their venues as part of the first phase of the ban.

During the initial stage, restaurants will be prohibited from offering any expanded polystyrene — a nonbiodegradable material — for dine-in or delivery services.

Single-use plastic cups, lids, and containers will be banned for eat-in customers.

Hotels and guesthouses will no longer provide in-room plastic toiletries, including plastic-handled toothbrushes, nail files, and combs, as well as shower supplies packed in plastic containers. Free plastic-bottled water will also be unavailable.

Plastic cotton swabs and toothpicks will be banned from sale or free distribution.

The government has announced a six-month buffer period, with no harsh enforcement, to allow the community to adapt to the new regulations.

The ban is expected to expand in the second phase, tentatively scheduled for 2025.

Some restaurants have already taken the initiative to switch to nonplastic alternatives.

More than 380 restaurants under the Cafe de Coral chain on Tuesday started using nonplastic takeaway tableware, including paper spoons and bamboo chopsticks, costing HK$1 (13 US cents).

Another fast-food chain, Fairwood, will remove all disposable tableware effective Monday and offer wooden and stainless steel cutlery at a nominal cost. Hyatt Hotels Corp earlier said its hotels in Hong Kong are providing tableware and toiletries using recyclable materials.

While calling the ban the right action for environmental protection, Simon Wong Ka-wo, president of the Hong Kong Federation of Restaurants and Related Trades, raised concerns about the additional expenses to eateries, particularly for small and midsize restaurants.

He encouraged restaurant owners to procure reusable tableware instead of disposable utensils to reduce costs.

To ensure a smooth transition, Timothy Chui Ting-pong, who works in the hotel industry, called on the government to step up publicity, especially at border checkpoints, to help hotels explain the new rules to tourists.

He said that the primary goal of the regulations should be raising the public’s awareness of plastic pollution, rather than focusing on penalties or achieving strict targets. A complete ban on certain items could also inconvenience the public, he added.

Chui suggested taking a page from hotels in Japan, where some supplies are provided free of charge upon request.

George Chen Dah-ren, co-founder and CEO of Ecoinno, a biotechnology company specializing in sustainable packaging, said the forthcoming ban has boosted sales for green tableware, while noting that there had been a wide voluntary effort to cut plastic products.

He said reducing plastic use is an essential decision for Hong Kong, emphasizing that this trend is irreversible globally and in line with the nation’s commitment to carbon neutrality.

Chen called for collaboration between the government and industries to enhance public education, saying the transition will not only benefit the environment but also residents’ health.

The Environmental Protection Department has visited eateries and held training sessions to deepen residents’ understanding of the ban. It also established an online platform and assisted businesses in procuring compliant alternatives.