Hong Kong is a foodie’s paradise. Replete with produce and cuisines from around the globe. Perhaps it's no surprise then that a lot of it is discarded. Producers Siu Sin Chan and Naomi Kwok look at how prevalent and serious food wastage is in Hong Kong and what people are doing about it. To curb food waste, some people are buying less, cooking less. But too much is still going to the landfills. What about composting and recycling? Well, some recyclers want to convert leftovers to animal feed yet restaurants don't want to hand over their food waste. The government is building a 200 million dollar centralised composting plant but it has a low capacity. So what's the way out?