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Members of the public are urged to support healthy eating by patronising EatSmart restaurants and recommending EatSmart dishes to friends and family members with a view to encouraging more restaurants to join the EatSmart@restaurant.hk Campaign organised by the Department of Health (DH).
The appeal was made by the Director of Health, Dr P Y Lam, while officiating at the ceremony to launch the EatSmart@restaurant.hk Campaign today (April 10).
At present, a total of 710 outlets from 116 restaurants have enrolled in the campaign to build a supportive healthy eating environment at restaurants as part of efforts to address the problem of obesity and chronic diseases.
As dining out has become part of daily life, Dr Lam noted that adhering to healthy eating principles has become more difficult for people concerned about personal and public health.
¡°Traditional Chinese cuisines and fast food culture emphasise too much on the appearance and taste of the food,¡± Dr Lam said, noting that true values of food, including its nutrition and impact on health, are being overlooked.
According to a restaurant baseline study conducted in 2007 by the DH, eating habits of young people aged between 18 and 34, in particular male, were very unhealthy. One out of six persons consumes high fat food including deep fried food and poultry with skin every day.
Unhealthy eating is closely linked to the development of obesity and chronic diseases including cancer, cardiovascular diseases and diabetes.
The DH has been imparting to members of the public the knowledge and skills to choose healthy food and be smart consumers with a view to promoting a healthy eating culture.
The pilot scheme of the campaign launched by the DH last July was well-received by the trade and the public.
By referring to DH guidelines, participating restaurants can provide healthier options with more fruit or vegetables, and less oil, salt and sugar.
"A dish with more fruit and vegetables" means that either fruit or vegetables are the sole ingredients of the dish or are equivalent to at least double the amount of meat (or protein) present in the dish.
"A three less dish" means that the dish contains less oil, salt and sugar.
Dr Lam said the number of EatSmart restaurants would increase if consumers were more willing to choose EatSmart dishes.
He added that the success of the campaign would rely on the full co-operation of the trade and strong demand for EatSmart dishes from consumers. As such, a win-win situation could be achieved.
According to overseas and local experience, it is necessary to provide the public with knowledge of a healthy lifestyle as well as create a supportive environment in order to improve public health. Members of the public would then find it easier to make healthier choices.
Dr Lam expressed gratitude to EatSmart restaurants, the Hospitality Industry Training and Development Centre and the Chinese Cuisine Training Institute as well as other supporting organisations for providing assistance and professional support to the campaign.
A list of EatSmart restaurants has been uploaded onto DH¡¯s thematic website at www.eatsmart.gov.hk. EatSmart restaurants serving healthy dishes can be identified easily by a door decal.
The public can also access healthy recipes from the website and make their own healthy dishes.
Also present at today¡¯s ceremony were the Permanent Secretary for Food and Health (Health), Ms Sandra Lee; the Deputy Chairman of the Legislative Council¡¯s Panel on Food Safety and Environmental Hygiene, Mr Fred Li; the Director of the Hospitality Industry Training and Development Centre and Chinese Cuisine Training Institute, Mr Lawrence Wong; the Chief Executive of the Consumer Council, Ms Connie Lau; the President of Wai Yin Association, Ms Anne Heung; food critics and representatives of catering and hotel associations, chef associations, professional bodies of the medical and nutritional sector, district councils, EatSmart restaurants and the Hong Kong Tourism Board.
Ends/Thursday, April 10, 2008
Issued at HKT 18:12
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