Customers Shopping in TST by Edward Wong

The festive season is a time of celebration, and unfortunately also a time of excess. As Christmas draws near, Laurie Chan from the South China Morning Post invited me to share my thoughts on sustainable consumption.

The truth is there is no easy solution. Avoid over-buying and plan ahead for left overs might tackle the problem on a household level, but the amount of restaurants that have over stocked because customers did not make good on their reservations also create waste. Food donation is key, but that should not be a justification for our habits of consumption.

 


Title: ‘Tis the season to be … sustainable”
Author: Laurie Chen
Source: South China Morning Post
Photo: Edward Wong
Link: www.scmp.com
PDF: save the article