5,000 Taiwan restaurants join zero waste and low carbon program

5000家台灣餐廳加入淨零綠生活計劃

TAIPEI (Taiwan News) — The Ministry of Environment said that as of October, about 5,000 restaurants in Taiwan have joined the zero-waste, low-carbon dining program, an initiative tackling climate change, food safety, and resource reuse, CNA reported.

At a conference on Monday, the ministry unveiled its “Green Food” program for the foodservice sector, which focuses on reducing kitchen waste, using domestically sourced ingredients, and limiting single-use tableware. The ministry said the program helps cut carbon emissions, waste generation, and energy consumption.

The ministry said it has worked with local governments to promote the program. The agency has also encouraged the sector to optimize takeout packaging by reducing the use of plastic bags and paper containers.

Hung Shu-hsing (洪淑幸), an official from the ministry, said the program has not been rolled out in night markets. She added the ministry has been working with night market management committees to curb the use of single-use tableware and reduce waste.

At the event, the Industrial Technology Research Institute shared its research on cutting food waste at hotel buffets through awareness campaigns. The agency said buffet restaurants in Taiwan produce an average of 115 grams of food waste per customer, noting the all-you-can-eat model often leads diners to take more than they can consume.

The institute has also partnered with hotel buffets to put up reminder signs along serving lines — including messages urging diners to avoid food waste and displays showing the previous day’s leftovers — reducing kitchen waste by about 17%.

In addition, the institute has reduced the size of plates used by customers by about one-third, which lowered average food waste per person by roughly 33%.

The ministry said Taiwan generates up to 790,000 tonnes of kitchen waste annually, with household waste accounting for about two-thirds of the daily total. Composting and bioenergy are the main treatments, as feeding pigs has been banned due to African swine fever. It added that excessive kitchen waste puts pressure on the environment and disposal systems.