Hong Kong’s push toward a “no-disposable” culture faces real-world hurdles, as the Consumer Council found that bringing your own container (BYOC) for takeaway succeeds only about two-thirds of the time—and some chains meet the practice with impatience or outright refusal. In its latest issue of Choice magazine (No. 577), the Council dispatched staff to 15 different eateries between August and September 2024, conducting 45 test purchases during weekday lunch rushes to assess how readily restaurants accommodate reusable containers.
The tests came against the backdrop of the Environmental Protection Department’s 2023 “Mai Sai Hop” scheme, a government initiative designed to encourage both businesses and consumers to abandon single-use packaging. But the Council’s undercover visits reveal a gap between policy and practice.
The Test: Methodology and Results
Council staff posed as ordinary customers, each carrying one of three common reusable container types—plastic, collapsible silicone, or glass—to three separate branches of each restaurant. When ordering soup, testers also brought a thermos and requested “separate soup.” Of the 45 total attempts, 31 succeeded, yielding a 69% success rate. Yet the picture changes drastically depending on the restaurant.
Among the five eateries that had formally joined the “Mai Sai Hop” programme, success was high: 13 out of 15 attempts (87%). By contrast, larger chain restaurants that were not part of the scheme succeeded only 18 out of 30 times (60%).
Where BYOC Works: A Smooth Experience
The restaurants that consistently accepted personal containers included Fairwood, Maxim’s MX, Milk Ice Room, and Pizza Hut. In nearly 90% of successful cases, testers rated the customer service as satisfactory. Food presentation, portion size, temperature, and container cleanliness all received positive marks from about 95% of testers, and wait times remained unchanged from standard takeaway orders.
One standout was Maxim’s MX, which operates a digital stamp programme: customers earn one stamp each time they bring their own utensils or container via the restaurant’s mobile app, with five stamps redeemable for a HK$5 e-coupon. However, no other restaurant displayed any information about BYOC policies in-store, on their websites, or in their apps.
Where BYOC Fails: Refusals, Confusion, and Poor Service
The 14 failed attempts tell a more troubling story. Only 30% of testers described those experiences as satisfactory. At Café de Coral, the counter and pickup staff both flatly refused to accept reusable containers. When testers asked why, staff gave no explanation—only an impatient tone that left the experience feeling hostile.
At One Noodle & Rice, an online ordering platform offered a “self-provided container” option, and the receipt printed with that request. Yet when testers arrived to hand over their containers, the food had already been packaged in disposable boxes. Staff claimed company policy forbade external containers and suggested testers simply transfer the food themselves. In a separate visit, a cashier agreed to accept the container, only for the pickup staff to refuse on food safety grounds. The chain later acknowledged the online option was a system error, now corrected.
Yoshinoya provided a more graceful alternative: though staff could not accept containers for kitchen use, they suggested ordering for dine-in service and offered to separate rice and toppings on the receipt, making self-transfer straightforward. All three testers reported a positive experience despite the policy restriction.
Hidden Fees and Practical Tips
One test at Bafang Yunji revealed a HK$1 takeaway fee charged to the customer’s bill—even though a reusable container was being used. The cashier refunded the fee only after the tester spotted the charge and requested it back. The restaurant explained that the system automatically adds the fee for all takeaway orders.
The Council warns that consumers may still face packaging charges if their meal requires multiple containers—for example, a set with soup, drinks, or sides—and they haven’t brought enough receptacles. Diners are advised to carry extra containers and a reusable bag to avoid unexpected fees.
Choosing the Right Container: Material Matters
Not all reusable containers are created equal. Plastic containers are lightweight but may not suit hot, oily foods; silicone options are collapsible and convenient but can warp; glass is durable and non-reactive but heavy and breakable. The Council recommends selecting containers based on the type of food ordered and ensuring they are leak-proof and easy to clean.
Broader Implications and Next Steps
The Council’s findings underscore a critical disconnect: while government schemes and consumer willingness are growing, many restaurants remain unprepared or unwilling to support BYOC. Without clearer policies, staff training, and transparent communication, the “no-disposable” movement may stall.
For consumers, the Council advises checking receipts immediately, carrying multiple containers, and confirming BYOC policies before ordering. For the industry, the message is clear: a transition to sustainability requires more than just slogans—it demands consistent, customer-friendly execution at every counter.