Hong Kong, SAR – A recent investigative study by the Hong Kong Consumer Council (CC) found significant inconsistency in the local catering industry’s willingness and ability to facilitate customers who bring their own containers (BYOC) for takeout, highlighting friction in the city’s push toward sustainable dining. The CC’s comprehensive “Choice” magazine report (Issue 577) details real-world testing across 15 restaurants, revealing that despite increasing public awareness and the government’s “Skip the Box” initiative launched in 2023, the practical adoption of “zero-waste” takeaway remains highly variable.
The study, conducted in August and September during peak weekday lunchtime hours, involved CC staff acting as ordinary customers attempting 45 separate takeout purchases using reusable containers. These trials spanned diverse dining categories, including fast food, casual dining, and Japanese/Korean bento outlets. Overall, 31 attempts were successful (a 69% success rate), but 14 failed, often due to strict restaurant policies or operational resistance.
Operational Hurdles Undermine Green Initiatives
The CC meticulously documented the customer experience and operational procedures across various chains. Among the five establishments participating in the Environmental Protection Department’s “Skip the Box” scheme, the success rate was notably high at 87% (13 out of 15 attempts). However, ten major chain restaurants not directly enrolled in the scheme saw the success rate drop sharply to 60% (18 out of 30 attempts).
Success stories included major chains like Fairwood, Maxim’s MX, and Pizza Hut, where staff generally accommodated the request, and customers reported high satisfaction with the quality, temperature, and presentation of their food. Maxim’s MX stood out as the only tested vendor that actively incentivized BYOC practices, offering an electronic stamp reward program linked to a mobile application.
Conversely, some major players demonstrated outright refusal or confusing policies. Café de Coral staff were reported to have definitively and, in one instance, impatiently refused external containers without offering an explanation. At Café de Coral, staff across different branches cited food safety concerns as the reason for rejection, causing frustration for testers.
A notable case involved Trusty Congee & Noodle, whose online ordering system offered a BYOC option. Yet, upon arrival, testers discovered their food had already been packed in disposable containers. Staff later suggested customers unpack the food themselves—a workaround that negates the convenience of takeout. The restaurant group later clarified that its no-external-container policy was due to food safety concerns and acknowledged that the online ordering option was an error that has since been corrected.
Customer Experience Varies Significantly
The study highlights that even when direct policy prevents staff from handling external containers, excellent customer service can improve the experience. At Yoshinoya, staff were unable to fill the customer’s container due to policy but proactively suggested an alternative: serving the meal dine-in style so the customer could immediately transfer the food to their own container—a solution that received positive feedback for its helpfulness and politeness.
One inconvenience observed by the CC was hidden charges. On one successful attempt at Bafang Yunji, the tester was automatically charged a $1 packaging fee, which they had to request be refunded, indicating that some point-of-sale systems are not fully optimized for BYOC orders.
The CC advises consumers to anticipate potential issues, especially regarding complex orders. Consumers should carry diverse containers (including potentially a thermos for soups) and a reusable bag, as separate components of a set menu—such as soup, drinks, or sides—might still require extra packaging materials, potentially incurring additional fees even with a self-provided main container.
Implications and Moving Forward
The findings underscore a crucial gap between environmental aspiration and operational reality in Hong Kong’s food industry. While consumers committed to reducing disposable waste often face an unpredictable experience, the success of “Skip the Box” participants suggests that clear, comprehensive staff training and consistent internal policies significantly ease the transition.
The Consumer Council encourages the catering sector to standardize BYOC procedures and clearly display relevant policies on premises and online platforms. For consumers, the CC report serves as a valuable resource, providing data on material suitability (plastic, silicone, glass) for various food types, aiding the public in making informed choices to support Hong Kong’s move towards a truly waste-less dining culture.