(ENG version below)
因準備氣候倡議組織EATcofriendly碳住食的政策倡議，有幸與前環境局局長黃錦星進行了一次深入訪談，令我對環保政策有更全面的認知及理解。敝小組的倡議包括要求政府計算飲食相關排放、增加低碳食品採購指引、以及更新對地球友善的膳食指南。
前局長逐一點評了各項政策的不足與其考慮因素，並回應我們對《香港氣候行動藍圖2050》的疑問，順道分享了他當年制定政策時的思考歷程，引領我們從現屆政府部署著手，提供不少新的政策倡議方向供參考。
在香港提到食物碳排放，最主要的政策是廚餘的處理及回收，包括O·PARK建設等，相關議題包括食物生產、運輸及銷售等皆無明確的減排目標及策略。由於香港食物供應主要為進口食物（消費主導），採用生產型碳排放的計算，而非消費型碳排放，將忽略市民在進口食品和飲食習慣方面所產生的溫室氣體。
前局長耐心地解釋了採用消費為本的核算方法之難處，包括仍未有國際統一的核算標準，並指出與其複雜地計算各產品的消費型碳排放，不如依賴鄰近國家自主提交淨零減碳目標，根據國家自定貢獻（Nationally Determined Contribution），涵蓋國內生產型碳排放，將碳排放清零。
他稱單靠政府難以推動消費模式改變，須靠民間倡議帶頭及市場配合，才可以徹底根治箇中問題。他以無翅宴會為例子，當年由環保組織牽頭，並以大學作為試點，令市場看見消費者對無翅的需求上升，從而提供更有益環境的選項，才能令魚翅選擇被漸漸取代。
在推動低碳飲食上，不少本地組織已進行相關的試驗計劃，包括綠匯學苑的慧食堂以素食、自家栽種食材及零廚餘等方向減少碳足印；鰂魚涌的KIN Food Halls與漢基國際學校合作，為學生提供可持續的餐飲選擇，包括選用時令食材等，教育他們養成健康飲食習慣。
撇除政策的鼓勵，究竟大眾對低碳飲食是否受落，能否影響餐廳提供更多低碳或植物性選項，可否透過市場機制達致減排，將是香港食物供應、以及整個社會實現碳中和的關鍵之一。
Thank you Wong Kam-Sing, the former Secretary for the Environment shared his valuable experience of launching environmental policies. He also commented on EATcofriendly’s advocacy plan for promoting low-carbon diets in Hong Kong.
Wong systematically assessed the shortcomings and considerations of various policies and addressed the questions about the “Hong Kong Climate Action 2050.” He also shared insights into his thought process when formulating policies back in the day.
He emphasized that the government alone would find it challenging to drive changes in consumption patterns, and it would require advocacy groups and market cooperation to address these issues thoroughly. He cited the example of the shark fin banquet, led by environmental organizations and piloted in universities. This initiative raised market demand for shark fin alternatives and ultimately led to gradually replacing shark fin choices.
To promote low-carbon diets, several local organizations have undertaken relevant pilot programs. These initiatives include Green Hub’s “Eat Well Canteen,” which focuses on reducing carbon footprints through a plant-based diet, local sourcing, and minimizing waste. Additionally, KIN Food Halls in Quarry Bay and Chinese International School have partnered to provide sustainable dining options for students, including the use of seasonal ingredients, and educating them about adopting healthy eating habits.
Apart from policy incentives, whether the general public embraces low-carbon diets and whether it can influence restaurants to offer low-carbon or plant-based options through market mechanisms will be crucial factors in Hong Kong’s food supply and the entire society’s journey toward carbon neutrality.