Green Dining Taiwan is expanding rapidly, as over 5,000 restaurants have joined the zero-waste, low-carbon initiative. Consequently, the program encourages sustainable practices in the foodservice sector while simultaneously tackling climate change, food safety, and resource reuse.
The Ministry of Environment launched the program at a conference on Monday. During the event, officials emphasized reducing kitchen waste, using locally sourced ingredients, and limiting single-use tableware. As a result, they aim to cut carbon emissions, waste generation, and energy use across the industry.
Furthermore, the ministry is working closely with local governments to promote Green Dining Taiwan. It encourages restaurants to optimize takeout packaging and to reduce plastic bags and paper containers. However, officials noted that night markets are not yet included, although management committees are currently discussing ways to curb waste.
Hung Shu-hsing, a ministry official, added that the program will gradually expand into night markets. She also highlighted that reducing single-use tableware and minimizing food waste remain top priorities for all foodservice venues.
In addition, the Industrial Technology Research Institute shared research findings at the event. The institute found that buffet restaurants in Taiwan produce an average of 115 grams of food waste per customer. They further noted that the all-you-can-eat model often encourages diners to take more food than they can consume.
To address this challenge, the institute launched awareness campaigns at hotel buffets. For instance, reminder signs along serving lines and displays of previous day leftovers helped reduce kitchen waste by about 17 percent. Moreover, reducing plate sizes by one-third lowered food waste per customer by roughly 33 percent.
The ministry also reported that Taiwan generates about 790,000 tonnes of kitchen waste annually. Notably, household waste accounts for about two-thirds of this total. Composting and bioenergy remain the primary treatments, as feeding pigs has been banned due to African swine fever. Consequently, excessive kitchen waste continues to strain environmental and disposal systems.
Experts emphasized that Green Dining Taiwan illustrates how coordinated policies, public awareness, and industry participation can effectively reduce food waste and environmental impact. They also stressed the importance of expanding the program to night markets and other high-traffic food areas.
Looking ahead, the Ministry of Environment plans to strengthen partnerships with restaurants and foodservice operators. Through these efforts, it aims to further promote sustainable dining practices, reduce waste, and support Taiwan’s climate and environmental targets.
Ultimately, Green Dining Taiwan demonstrates the country’s commitment to sustainable foodservice. By combining policy, innovation, and industry cooperation, it protects both resources and the environment.
