SDG Ambassadorship: Rethink Food

SDG Amb 22 23 Promo v6 03



To achieve a better and sustainable future, the United Nations adopted the 17 Sustainable Development Goals (SDGs) in 2015.  Hunger and food waste are two major challenges, among others, we face today.  According to the Food and Agriculture Organization (FAO) of the United Nations, around 14 percent of food produced globally is lost after harvesting and before reaching the consumers, while approximately 17 percent of food is being wasted at the consumer level.  Even so, nearly 10 percent of the world population is still suffering from hunger.

In Hong Kong, one third of the municipal solid waste comes from food waste.  Turning the situation around requires a rethink of how we produce, consume, and share food, as well as what constitutes a sustainable lifestyle.  In response to the issue, the Jockey Club Museum of Climate Change (MoCC) of The Chinese University of Hong Kong (CUHK) organizes the ‘SDG Ambassadorship: Rethink Food’ programme, with an aim to engage participants in a comprehensive educational programme to explore the notion of food consumption, its related social and environmental issues in Hong Kong, and to develop creative solutions to the problems.



  • To promote the SDGs of the United Nations
  • To cultivate behavioural change in food waste reduction and upcycling
  • To guide students in developing innovative ideas and problem-solving skills
  • To encourage students to share the idea of sustainable consumption with their friends and families



SDG  Topics 
SDG 2: Zero hunger   Hunger and food waste
Communities that are particularly vulnerable to hunger
Food security and sustainable agriculture
SDG 12: Responsible consumption and production   Food production and consumption
Food waste generation and management
Food date labelling

Programme components

  • Learning about the SDGs of the United Nations
  • Visiting a sustainable farm that deals with food recycling with black soldier flies
  • Participating in food saving and re-distribution activities
  • Participating in food upcycling activities
  • Learning design thinking skills
  • Designing and implementing a food waste reduction campaign on campus

(Please refer to programme details (Chinese version only))

Target participants

S3 – S6 students


8 schools. Each participating school shall nominate a team of 4 students to join the programme.


Please complete the online application form (Chinese version only) by 21 December 2022 (Wednesday).  Applications are accepted on a first come, first served basis.


  • Free of charge
  • Participating schools are required to submit a refundable deposit of HK$1,000 after confirmation of enrollment. The deposit will be refunded upon completion of the programme.

Key dates

Deadline of application 21 December 2022 (Wednesday)
Training and education activities   4 February 2023 (Saturday)
11 February 2023 (Saturday)
18 February 2023 (Saturday)
Food waste reduction campaign March 2023 to April 2023
Submission of report April 2023


Programme Language

Cantonese supplemented with English



Annie Tong (3943 3975;


  • SDG-Amb-22-23-Promo_v6-01

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Yasumoto International Academic Park 8/F
The Chinese University of Hong Kong
Shatin, NT, Hong Kong
3943 9632
Opening hours
Monday, Tuesday, Thursday to Saturday: 9:30 am – 5:00 pm
Wednesday, Sunday, Public Holidays and University Holidays
(24th and 31st December, and Lunar New Year Eve): Closed