Thomas Fan, Head of Quick Service Restaurants of Maxim’s Group, agreed that ‘straw-free’ plays a vital role in the plastic-reduction movement. “Many alternative options to plastic straws are available now, such as paper straws and easy-to-drink cup lids. We are in the food service industry, it is our duty to provide a thoughtful dining experience – when we cease supplying certain utensils, an alternative must be provided to avoid inconvenience.” This July, Maxim’s kicked off a new initiative to achieve zero single-use plastics through a total implementation of reusable utensils for dine-in at all outlets. 

Maxim’s MX’s roadmap to reduce plastic use:

2022 

- Reusable utensils for dine-in at all outlets (zero single-use plastic) 

- Complimentary water for dine-in at all outlets to reduce usage of disposable bottles and cups

2018

 - Maxim’s MX was the first Chinese fast food chain in Hong Kong to fully implement a straw-free campaign, known as ‘No Straw Day’ 

- Stopped using styrofoam takeaway containers 

2007    

- All takeaway containers, utensils and straws made with recyclable plastic

- Serviettes made with FSC certified paper or upcycled paper

However small the good deed, it is worth doing for our zero plastic battle!

Fashion designer Annie has always been conscious about green living. A frequent shopper at the Maxim’s Cakes near her office, she cares as much about packaging as the cakes she buys. “I love the handle design of the cake box. Unlike the rope handle of the old version, it’s gentle to my hand and saves an extra plastic bag. By peeking through the small window on the box top, I can make sure I have the right purchase, even when I’m in a rush.”  

Paper packaging is only the beginning of a larger mission to raise public awareness of less plastic. It has been more than two years since Maxim’s Cakes stopped voluntarily supplying plastic cake knives, extra plastic bags, plastic utensils and other items in an attempt to encourage customers to use reusable utensils at home and restaurants while enjoying cakes.

Theresa stressed the importance of enhancing sustainability awareness within the team and among customers. “Reinforcing the ‘paperless’ mission is one key initiative. For example, we used to deliver a massive amount of promotional flyers during Mother’s Day; now they’re all replaced by a QR code that links to a promotional webpage. We’ve also seen an increasing number of senior customers using promotional coupons via our app.”

Many parents teach by example on a day-to-day basis, and fashion designer Annie is definitely one of them. From bringing her own bottles, shopping bags and utensils, waste separation and recycling, to letting her daughter use handkerchiefs instead of tissues at school, it is obvious that environmental awareness should be cultivated at a young age.

As early as 2007, simplylife pioneered a 'less is more’ green dining concept to reduce wastage across its operation. “From ingredients to cooking methods, presentation to packaging, minimal and natural materials were prioritized. Very early on, we started using paper takeaway containers, cup lids and bags to replace plastic.” 

Candy Tse, Head of m.a.x. Concepts of Maxim’s Group, has witnessed the F&B industry’s green journey over the years, and points out how customers have become more and more green conscious over the last decade. “simplylife started early on our journey of using sustainable packaging; when plastic was still the mainstream choice, we were already using paper replacements. Now that paper is in popular demand over plastic, we’ve moved on to something even greener and more fashionable – bagasse. Bagasse is more resilient than paper, which allows for more stylish designs.”