Back to top

ABOUT

ABOUT
ABOUT
ABOUT

In recent years, global attention to carbon reduction and plastic reduction has been increasing...

The Hong Kong SAR Government is committed to achieving carbon neutrality by 2050 and will start implementing the first-phase regulations on disposable plastic tableware and other plastic products in April 2024 and carry out the second-phase in banning the use of disposable plastic tableware and containers for dine-in and takeaway in the catering and retail outlets in 2025. Maxim's Group has always been proactive in promoting environmental protection and plastic reduction, supporting startups, and encouraging interaction and cooperation with young people and various stakeholders. To this end, the "BEST with LESS Hong Kong Tertiary Sustainable Packaging (F&B Industry) Design Competition" is organized to collect eco-friendly design proposals for containers and packaging used by the Maxim's Group's restaurants through a public competition among tertiary institutions. Outstanding proposals will have the chance to be adopted as packaging products by brands under the Maxim's Group.

As the program consultant and researcher, the Chinese University of Hong Kong’s Centre for Social Innovation Studies (CSIS) will lead a case study based on the Maxim’s packaging and plastic transition program. CSIS is known for its prolonged contribution in researching plastic reduction and environmental education and will play a vital role of identifying and sharing the impact and insights obtained from the campaign, reimagining the role of humanity and design in addressing environmental and ecological problem.

01

Background

As the Product Eco-responsibility (Amendment) Bill 2023 for regulating disposable plastic tableware and other plastic products was passed in 2023, the first phase of regulation will come in effect on April 22, 2024, prohibiting local sale of disposable plastic tableware, and prohibits catering premises from providing customers with such products. The second phase, tentatively scheduled for 2025, will Prohibit the sale of all related plastic cup and container parts to end-customers. The Maxim’s Group has been reinforcing plastic reduction initiatives in the business:  

Maxim's Group Plastic Reduction Journey
2007

MX : All takeaway containers, utensils and straws made with recyclable plastic; Serviettes made with FSC certified paper or upcycled paper.

2014

Introduced mooncake boxes made from bagasse materials, which are recyclable and biodegradable.

2018

Maxim’s MX was the first Chinese fast food chain in Hong Kong to fully implement a straw-free campaign, known as ‘No Straw Day’; Stopped using styrofoam takeaway containers.

2022

MX : Reusable utensils for dine-in at all outlets (zero single-use plastic), Complimentary water for dine-in at all outlets to reduce usage of disposable bottles and cups.

2023

Starbucks kickstarted “Borrow-A-Cup” campaign in selected stores. Maxim's quick service restaurants rolled out incentive programs in March and May respectively to reward customers who skip takeaway utensils, bring their own containers and cups.

02

Competition Goals and Innovation

01.

Reduction at source

Design packaging that is ecofriendly, practical, and affordable, with a focus on source reduction.
02.

Co-create

Encourage innovation by creating a platform for young talents to collaborate with various stakeholders.
03.

Putting Theory into Action

Translate cross-disciplinary theories into practical solutions, pioneering new ESG approaches for plastic reduction and social.
04.

Industry-Institution Collaboration

First of its kind industry institution collaboration, grouping efforts from Maxim's, the researcher and tertiary students to inspire new solutions for plastic reduction in Hong Kong.
03

Judging Panel

Mr Henry Ho
  • Representative Director of GTDI
  • Founder of TOPAWARDS ASIA
Mr Stanley Wong
  • DFA World’s Outstanding Chinese Designer
  • Founder & Creative Director of 84000 Communications
Dr Royce Yuen
  • HKU Adjunct Associate Professor
  • Co-CEO of MaLogic (HK)
Professor Anthony Fung
  • Director, Hong Kong Institute of Asia-Pacific Studies
  • Professor, School of Journalism and Communication, CUHK
Professor Wu Ka Ming
  • Director, CSIS, CUHK
  • Assistant Professor Department of Cultural and Religious Studies, CUHK
Mr Thomas Fan
  • Head of Quick Service Restaurants, Maxim’s Group
Mr Pippo Au
  • Head of Supply Chain, Maxim’s Group
04

Judging Criteria

80%

By Judging panel based on the following criteria:
Eco-Friendliness – 16%

Utilization of environmentally friendly materials and recyclability

Reduction of packaging materials – 16%

Efficacy in reducing material use by weight or volume

Practicality – 16%

Cost-effectiveness, considering production expenses

Aestheticity – 16%

Creativity and originality in design

Continuance – 16%

Design that promotes repeated use in daily life

20%

Public voting
05

Supporting Organisations

Consultant and Researcher

CUHK Centre for social innovation studies

Organiser

Hong Kong Maxim's Group
Maxim
CUHK Centre for social innovation studies

Participating Institutions

Hong Kong Baptist University
Hong Kong Metropolitan University
⁠HSUHK Student Affairs Office
Lingnan University
PolyU Design
PolyU Material Resource Centre
The Chinese University of Hong Kong
The Hong Kong Academy for Performing Arts
The Hong Kong University of Science and Technology
⁠HKU School of Professional and Continuing Education
The University of Hong Kong
The Chinese University of Hong Kong
The Hong Kong University of Science and Technology
The Hong Kong Polytechnic University
City University of Hong Kong
The University of Hong Kong
Lingnan University
The Education University of Hong Kong
Hong Kong Metropolitan Universite
Shue Yan University
香港恒生大學
Saint Francis University
Hong Kong Design Institute
Hong Kong Institute of Vocational EducatioN