Wastage and poor allotment of food resources have been a social issue of importance in Hong Kong. In 2020, 3255 tons, around 30 percent of the municipal solid waste went to the landfill in Hong Kong every day. Among these food waste, some are ripe produce and expiring food, or even food that just does not look appealing enough to be picked up, which are all fit for consumption.
Freeze Lab brings customers the taste of their favourite savoury snacks with unparalleled health benefits through freeze-drying, while be pound knowing their actions support the reduction of food waste and local production. The team’s focus is ripe vegetables, which will be cut into pieces and transformed into bit-size snacks after freeze-drying, providing a new way for the vegetables to re-appear in the market. Compared to other food preservation or reallocation methods, freeze-dry handling relieves the pressure on turnover timing, and better preserves nutrients, colour, flavour, and structure of food. Through freeze-drying, the shelf life of ripe produce or expiring food can be extended from days to months or even years, taking away the time constraint of food waste consumption and giving the market months instead of days to digest the product.
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