HONG KONG, Sept. 29, 2025 -- Rice is the daily companion of Hong Kong's dining tables, but much of it doesn't get eaten. Marking the International Day of Awareness of Food Loss and Waste, a new survey by Yindii reveals that 8 in 10 people in Hong Kong admit they can't finish their rice, with nearly one in ten saying it happens almost every time. On average, each person wastes around a bowl and a half of rice every week.

Across the city, that adds up to more than 11 million bowls of rice wasted every week — over half a billion bowls in a year. Imagine fleets of double-deckers filled floor to ceiling with uneaten rice, driving straight to the landfill.

Why rice goes uneaten

Oversized portions are the main culprit. More than half of respondents said they are served more rice than they need, especially in set meals, while almost half admitted they often order or cook too much. Leftovers don't always get a second chance: once rice sits in the fridge, many said it becomes dry and unappetising, with more than one in ten throwing it out once the taste changes.

Rice waste also varies by age. Adults aged 45–54 waste about 15% more rice than young people in their twenties, while those over 55 waste the least.

Habits also make a difference

More than a third of people rarely or never pack leftovers when dining out, even when bowls are half-full. At home, while many families reuse rice in soups or fried dishes, some still throw it directly into the bin. And it isn't just rice — half of people in Hong Kong confessed they also discarded bread or noodles regularly.

The hidden cost of wasted rice

Because Hong Kong (SAR) depends 100% on imported rice, mostly from Thailand and Vietnam, every wasted grain of rice is all the more costly. In 2023 alone, the city spent nearly HK$2 billion on rice imports. Wasting rice means not only food lost, but also money, transport, energy, and resources squandered.

Beyond the economic cost of this waste, there's also an environmental impact, with precious resources wasted. Every bowl of rice thrown away is 125 litres of water wasted (equivalent to 1 full bathtub).

What's striking is that awareness doesn't always lead to action. When asked how they feel about wasting rice, 53% said it makes them uncomfortable, while 23% said they mind and feel guilty. Yet another 24% shrugged it off as "normal."

"Every week, Hong Kong is wasting millions of bowls of rice that we don't even grow ourselves," said Agnes Lee, General Manager of Yindii Hong Kong. "This is a solvable problem. If restaurants serve smaller portions, if diners see packing leftovers as normal, and if families plan meals more carefully, we could dramatically reduce waste."

Yindii, Asia's #1 sustainable food app, helps by connecting surplus food from restaurants, bakeries, and supermarkets with consumers at a discount — turning what would have been waste into meals that are eaten and enjoyed.

A kitchen tip to save your rice

Leftover rice doesn't need to end up in the bin. The simplest trick is to freeze it in small portions as soon as it cools. When you want to eat it again, steam it or sprinkle a little water before microwaving — it comes back fluffy, almost as if it were freshly cooked.

Recipe: Golden Rice & Shrimp Fritters

Ingredients:

• 2 cups leftover cooked rice
• ½ cup small dried shrimp, soaked and chopped
• 2 eggs, beaten
• 2 spring onions, finely chopped
• 2 tablespoons corn starch (for binding)
• 1 tablespoon light soy sauce
• ½ teaspoon white pepper
• Oil for frying

Method:

1. In a large bowl, combine the leftover rice, dried shrimp, spring onions, soy sauce, pepper, and beaten eggs. Add corn starch and mix well until sticky.
2. Shape the mixture into small triangular fritters.
3. Heat oil in a frying pan over medium-high heat. Shallow-fry the fritters for 2–3 minutes on each side until golden and crisp.
4. Drain on kitchen paper and serve hot with crispy garlic or a dash of oyster sauce.

These fritters are crispy outside, fluffy inside, and bursting with the savoury umami of dried shrimp — giving leftover rice a new life in a way that feels familiar but not too "everyday".

International Day of Awareness of Food Loss and Waste is observed globally every year on 29 September, reminding us that saving food is not just a household choice but a collective responsibility.