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(University of Houston) A new set of recommendations for health care workers on the front lines, to help them make decisions on how to treat the most critical COVID-19 patients, those with severe lung or heart failure, has been published.

(Elsevier) Children looking for health information online could end up more prone to obesity. A new study in the Journal of Nutrition Education and Behavior, published by Elsevier, shows a lack of digital health literacy can lead children to misinterpret portions, adopt recommendations intended for adults, or take guidance from noncredible sources.

Chief Executive Carrie Lam today visited Tai Mo Shan Country Park to inspect its management services amid the COVID-19 epidemic.

She was accompanied by Secretary for the Environment KS Wong and Director of Agriculture, Fisheries & Conservation Dr Leung Siu-fai.

Mrs Lam visited personnel working at the park’s visitor centre and Twisk Country Park Management Centre of Tai Lam Country Park.

She observed how they enhanced campsites and associated facilities, improved hiking trails with natural materials, provided more lookout points for people to enjoy the scenery and strengthened services at visitor centres.

Mrs Lam learnt about the department’s anti-epidemic measures and management work, including running temperature checks on all park visitors.

Noting that the number of visitors in various country parks increased by 25% in February, Mrs Lam praised staff for their commitment to strengthening anti-epidemic work to safeguard public health.

The department enhanced its promotions and public education on anti-epidemic measures and protecting the environment through various means including social media and the networks of partner organisations.

Mrs Lam also visited a refreshment kiosk to learn about its business.

The department has provided rent concessions to all kiosks in country parks and will extend such relief measures until September this year to help shop operators during these difficult times. 

Mrs Lam said she appreciated the kiosk’s efforts to protect the environment and reduce waste and disposable plastics, which encourages people to adopt a greener lifestyle.

She also appealed to the public to exercise social distancing while enjoying the countryside amid the epidemic.

Tenants of the EcoPark, country park refreshment kiosks and the Hong Kong Wetland Park will benefit from increased rental concessions for government premises.

To help tenants cope with the economic impact of the COVID-19 epidemic, rental concessions of government premises from April to September will be increased from 50% to 75%.

The Environment Bureau said tenants of the EcoPark, country park refreshment kiosks and the Hong Kong Wetland Park will receive additional rental concessions of about $3.6 million.

Together with the 50% rental concessions provided by the Government from last October to March, these tenants will receive concessions of more than $17 million within 12 months, the bureau said.

Meanwhile, tenants of the Hong Kong Wetland Park will receive a full rental waiver during the park’s closure.

Carlos Gustavo T. Moreira, Maria José Pacifico and Sergio Romaña Ibarra
Bull. Amer. Math. Soc. 57 (2018), 269-292.
Abstract, references and article information

In March, Hong Kong International Airport (HKIA) became the first in the world to be certified as an International Air Transport Association (IATA) Center of Excellence for Perishable Logistics (CEIV Fresh) Partner Airport.

Two of the airport’s cargo terminal operators, Hong Kong Air Cargo Terminals Limited (HACTL) and Cathay Pacific Services Limited (CPSL) have achieved IATA CEIV Fresh Certification, while Cathay Pacific recently became the world’s first airline to be certified.

IATA created the Centre of Excellence for Independent Validators (CEIV) to help organisations involved in the air cargo supply chain achieve handling excellence.

The certification underscores the speed, consistency and efficiency of all HKIA stakeholders when it comes to the treatment and transportation of perishable products.

It also helps to ensure food safety, and reduce food wastage and loss along the supply chain.

Quality benchmark

Hong Kong Air Cargo Terminals Limited Chief Executive Wilson Kwong said the main value of the accreditation is that it provides a universally recognised standard.

“It gives assurance to the various stakeholders that we have, and we are adhering to the highest possible standards.”

Both accredited cargo terminal operators HACTL and CPSL have set up perishable cargo handling areas with truck docks next to the apron.

As soon as the perishable goods are unloaded from the aircraft, they are immediately transported to the handling area.

The clearance and sampling checks have been streamlined to minimise the time taken to unload the goods. There are cold rooms set at tailored temperatures for various kinds of perishable cargo.

Their staff training and handling process have also been assessed and certified for their compliance with the global industry standards.

Cathay Pacific Services Limited Chief Executive Officer Jenny Lam noted that one of the challenges in meeting the certification standard is training its 2,000 employees in handling and storing perishable goods.

“They first have to identify what types of perishables they are, such as are they flowers, are they fruits, are they meat, so that they know how to segregate the storage.

“Secondly, they gain knowledge about certain fruits that cannot be put close to each other such as bananas and apples.”

Growth opportunities

In 2018, the airport handled about 380,000 tonnes of perishable cargo - a rise of 12% on 2017, with perishables accounting for about 8% of total air cargo volume.

Airport Authority Commercial Executive Director Cissy Chan explained that temperature-controlled air freight is one of the fastest growing segments in the air cargo market.

She believes with the new certification, the airport is well-placed to capture the increasing growth opportunities in the market for fresh and perishable goods.

“With the opening of the Hong Kong-Zhuhai-Macao Bridge, the transport time between the airport and the Greater Bay Area, notably the western part of the Pearl River Delta, will be further cut down.

“So this will put us in an even better position to become the transhipment hub for these perishables for the entire bay area.”

Extra backing

To support the growing demand for perishables, the Airport Authority has provided additional cool dollies, so there are now more than 30 for use by the whole airport community. It is also building apron shelters to protect the perishables from ambient weather elements.

Cathay Pacific Cargo Service Delivery General Manager Frosti Lau said they would work closely with the authority and its cargo terminal to see what new investments are required to handle the increasing demand.

The traditionally blue-collar neighbourhood of Sham Shui Po is home to a kaleidoscopic collection of landmarks, streets and shops.

Participants of the Sham Shui Po Ensemble project explored the area and told its story through video and music production.

One of the project’s creative productions, the short film Collage created by Cobe Yau and her team, documented the daily lives of the area’s residents.

Ms Yau said Sham Shui Po’s diversity inspired her team to combine footage of residents’ daily activities, such as the unloading of meat and vegetables in wet markets and hawkers selling their wares.

“We hope our viewers can realise that although there are some street sleepers and it may be a bit grimy in some parts of Sham Shui Po, there are also many interesting aspects that make this community stand out.”

Creative journeys

Sham Shui Po Ensemble is under the Community Record Company, an 18-month community-based programme which also showcases two other unique locales.

Last year, participants explored Sai Ying Pun under the West Side Re-Discovery project. Sham Shui Po Ensemble was launched in April and concluded in late July, while the Wander in To Kwa Wan project began this month.

Local documentary maker Wong Siu-pong, the Community Curator of the Sham Shui Po project, hopes participants are able to explore the community without bias.

“Apart from the basics of film production, I did not teach them a lot of filmmaking skills. I hope they learn to be humble when making a documentary.

“A lot of the time, we read the news to learn about a community. I hope they can discover these places without prejudice, this is important.”

Project participants were also able to paint a picture of the community with music.

Warren Luk joined the project’s music stream and wrote the song Rich on Life with his team.

“People always have preconceived ideas of Sham Shui Po. But when you walk through the neighbourhood, you can find lots of quirky and interesting landmarks.

“When you observe the interactions between residents there, you can see that although their lives may be tough, they are enjoying themselves a lot. It is very inspiring.”

The Community Record Company programme is organised by non-governmental organisation MaD Institute and sponsored by the Home Affairs Bureau’s Arts Capacity Development Funding Scheme, which seeks to strengthen Hong Kong’s cultural software and build up the arts sector.

Application details for the next funding exercise will be available in November.

Residents may have seen a distinctive white car, fitted with advanced imaging and sensory gadgetry, on its journey to create the next generation of Hong Kong maps.

As it travels up and down the city’s streets, it records the three-dimensional shapes of buildings ranging from the iconic Convention & Exhibition Centre to the Customs Headquarters Building, and even primary school campuses.

The vehicle, dubbed the Mobile Mapping System, is one of the latest technologies used by the Lands Department to survey the city.

Five pieces of equipment work in concert to collect detailed information for the 3D City Map - a core component of the digital infrastructure underpinning Hong Kong’s smart city development.

A high-resolution camera on top of the vehicle captures 360-degree images and a 3D laser scanner collects spatial measurements. An inertial navigation system and a global navigation satellite system receiver provide precise positioning.

Lands Department Assistant Land Surveyor Charlie Hung said one of the biggest advantages of this system is its ability to quickly and efficiently acquire data, which can be used to enrich 3D models and enhance existing maps.

“We can enhance the attributed information of our basic map. For example, the lamppost number, the building name or the street number.”

Drones are also used to map the city, she added. However, air surveying may not be suitable for collecting data from ground level. This is where the Mobile Mapping System vehicle comes into play.

Better data

The 3D City Map is part of the 3D Digital Map Development, which aims to contribute to an innovative, sustainable and smart Hong Kong.

Compared with traditional maps, the 3D City Map can provide more accurate and abundantly better spatial data.

The map will cover the entire city by 2023, serving as a handy tool for analysis and planning, according to Lands Department Land Surveyor Ben Fan.

He said: “Based on the 3D digital map, we can develop various kinds of applications such as land administration, environmental assessment, town planning and also transport and engineering studies.”

The latest transport infrastructures such as the Hong Kong-Zhuhai-Macao Bridge, the Central-Wan Chai Bypass and the Heung Yuen Wai Highway have also been scanned.

In the next stage of the 3D Digital Map Development, the department will create the 3D Indoor Map. As a start, data from 150 buildings in Kowloon East will be collected first before extending to other buildings in the city.

The last stage 3D models of objects such as trees and lampposts for city modelling will be produced.

Stretching from Sai Kung on the east coast to Tuen Mun in the west, the whopping 100 km-long MacLehose Trail is the longest and first long-distance hiking trail in Hong Kong.

The trail is divided into 10 sections and traverses eight country parks which embrace magnificent natural scenery, interesting historical relics and a wide range of wild fauna and flora, winding past the coastline, rugged mountains, valleys and reservoirs to provide a diverse outdoor experience for hikers.

It was even named as one of the world's 20 dream trails by National Geographic.

A lot of hard work went into building the trail, with Agriculture, Fisheries & Conservation Department workers out in the elements without much shelter, often carrying heavy equipment uphill and downhill over varied terrain.

Building bonds

Wan Keung and Lai Hing joined the department around 40 years ago. They both took part in the MacLehose Trail project which was started in 1979 to promote hiking activities in Hong Kong.

The project was named after the then-Governor Sir Murray MacLehose - who was himself a keen walker - for his significant efforts to conserve Hong Kong’s countryside.

“I have contributed a lot to the trail. I am happy as it is packed with people now,” said Mr Wan.

While Mr Lai added: “We are going to retire, but the trail will be here for a long time.”

Despite working on the same project, the pair - now in their 60s - only met for the first time recently because they were assigned to different work stations back then. However, they became firm friends instantly.

From setting up the many signposts along the way, to hand-building the heavy stone steps, the two men eagerly shared all the skills and techniques they learnt on the project.

Listening to their conversations now it is hard to imagine that when they first started work, both had little practical knowledge about constructing a trail. They acquired welding, plastering and woodwork skills through hands-on experience and with the support of their seniors. But that was not the biggest challenge they encountered.

“Building the trail was really difficult, as there were so many sections. We were either drowned in sweat or drenched by rain while working,” Mr Lai explained.

One poignant memory for Mr Wan was of working during wildfires that raged through the countryside.

“There was only one thing for it: we stayed until the fire was extinguished. That was really hard.”

Lasting legacy

After nine months’ hard work the MacLehose Trail was finally opened on October 26, 1979.

These days Mr Wan and Mr Lai enjoy the trail for leisure instead of work.

Both said receiving compliments from family and friends or witnessing the sheer enjoyment of hikers on the trail made their hard work worthwhile.

They now hope to pass on their skills to the younger workers, so that a new generation of Hong Kong people can take care of the trail and ensure it lasts for decades to come.

The Airport Authority expanded the scope of its food waste recycling programme in 2011 to cover Hong Kong International Airport business partners, including restaurants and lounges operating in terminal buildings, as well as airline catering companies, hotels and cargo terminals.

In 2017-18, over 2,000 tonnes of food waste from 17 airport business partners were collected for recycling.

Rainie Ho, the supervisor of one participating restaurant, said staff make every effort to collect food waste on a constant basis.

“We have three bins of recycled food waste, including eggs, toast, bread, chicken, meat, pork bones, tea and coffee every day.”

Ms Ho gave kudos to the Airport Authority for making the process simple.

“The Airport Authority provides us with garbage bags every month. We explain to our staff that the red bags are for food waste, while the black ones are for general rubbish. This makes it easier for them to remember and handle.”

Airport Authority Assistant General Manager (Sustainability) Mike Kilburn is the facilitator of the food waste recycling programme. He hoped to encourage more business partners to join by making the scheme as trouble-free as possible.

“This is an example of an easy, useful and free programme because the contractor comes to collect from each company and the contractor provides a clean rubbish bin for the food waste, they take the food waste away, they wash the bin and then they bring it back clean.

“And it is useful because the food waste is not just sent to the landfill, but it is turned into fish meal so it goes back into the food chain because the fish meal is fed to the fish and the people can eat the fish, so it is a very complete system.”

Surplus food collection

In addition to food waste recycling, the authority promotes the Food Rescue Programme in co-operation with a local non-governmental organisation called Food Angel.

In 2013, the authority helped Food Angel to purchase a refrigerated truck and covered the cost of collecting surplus food from business partners on the airport island.

By 2014, a central storage room was set up in the terminal building to collect even more surplus food from catering outlets.

By proving it can reduce its environmental impact by working closely with the entire airport community, the authority was recognised at the 2018 Hong Kong Awards for Environmental Excellence where it won the Gold Award for the Public & Community Services Sector.

Future prep

In 2018, the authority launched a voluntary municipal solid waste charging pilot scheme to achieve waste reduction.

It has assisted more than 200 tenants with measuring their waste generation and calculating what it would cost to dump it in the future.

Another participating restaurant manager Alfred Lau explained that the pilot scheme helps restaurants gear up for the polluter-pays principle.

“A mock monthly invoice was issued to us, showing the quantity of waste disposed and the estimated disposal charge. Now we understand that by reducing our waste, we will pay less in the end.”

Mr Lau believes the pilot scheme encourages eateries to alter their disposal behaviour by recycling as much food waste as possible.

“Our disposed waste amount fell sharply once we learnt useful ways to recycle. Our restaurant is located in the restricted area of the airport where drinks are not allowed to be brought inside. So many passengers buy bottled drinks and create a large amount of plastic waste. Just by recycling plastic bottles, our waste decreased significantly.”

The authority said it is proud to be the driving force behind waste reduction.

“We make it easy for them because we do all the organisation, we make it useful because they can help them to prepare, and it is free for them to join the programme. This is very important for us because as the Airport Authority, our job is to create a concept that other people can follow and if you address those three criteria, you make it very hard for them to say no to you. We take away their reasons to say no, so it is easy for them to join our scheme,” said Mr Kilburn.

The Hong Kong Awards for Environmental Excellence is led by the Environmental Campaign Committee alongside the Environmental Protection Department and in conjunction with nine organisations. The objective is to reduce Hong Kong’s environmental impact by promoting environmental management.

The Airport Authority’s current target is to reduce, recycle and recover 50% of all its waste by 2021.

The modern day phenomenon of fast fashion has completely changed consumer and retailer behaviour.

The latest trends fresh off the catwalk are now available off the rack in record time and for a fraction of the price. But these garments are usually made of cheap, low quality materials that fall apart after a few wears and end up in the landfill.

Fast fashion’s impact on the environment is huge. This is where environmental non-governmental organisation Redress plays a role.

Drawing board

Launched in 2007, Redress works to reduce waste in the fashion industry. It promotes sustainability through organising fashion shows, seminars and exhibitions in Hong Kong and abroad.

In 2011, the EcoChic Design Award was born. Relaunched as the Redress Design Award in 2018, it is open to emerging fashion designers and design students all over the world. The award aims to inspire designers to create mainstream clothing with minimal textile waste.

Redress Circular Fashion Programme Director Kay Liu explained the motivation behind setting up the award came from discovering that 80% of a product’s environmental impact is determined during the design stage.

“That means designers have a lot of influence on how their product is going to impact the environment, so we really want to spread the message for fashion designers to understand the power they have and to positively impact the industry,” Ms Liu added.

The competition works to educate emerging fashion designers around the world about sustainable design theories and techniques to drive growth towards a circular fashion system.

In the space of a decade, the award has evolved from a local competition to the largest global platform for talented fashion game changers to transform the fashion industry worldwide.

Fashion muse

Keith Chan is one of those young design talents. His collection, inspired by Hong Kong’s signature neon signs, won him the Hong Kong Best Prize for 2019.

Mr Chan said his fellow competitors inspired him to try out different sustainable design techniques. A designer from Spain used natural plant dyes to colour her garments and changed his perspective on the industry’s dyeing methods.

“This is not only about design, you also need to consider our society, really think about the materials you use and how to make your outfit better,” Mr Chan noted.

Fashion design students like Jasmine Leung were also inspired through joining the competition.

Each competition cycle takes participants on an educational journey lasting several theory and design-packed months to educate designers about fashion’s negative environmental impacts.

By attending seminars and completing various tasks for her collection, Ms Leung gained a better understanding of eco-fashion.

“The award gave me an opportunity to acquire practical fashion knowledge beyond the classroom. I have learnt about circular design strategy, like applying the concept of zero waste, recycling and upcycling.”

Major milestone

The Redress Design Award marks its 10th cycle this year. Many of its alumni have gone on to establish more than 40 sustainable brands globally, with some already receiving international recognition.

A new addition to this year’s contest is the Redress All-Star design competition which is open to alumni from past cycles to mark the milestone birthday. Applications for the Redress Design Award 2020 officially opened on January 8.

To celebrate the 10th cycle, a retrospective exhibition is also being held at The Mills until January 19, where visitors can get a close-up look at all the winners’ creations.

The recent economic downturn has dealt a severe blow to many employees. However, for Shiu Yin-ming and Poon Man-kit, the crisis has brought them skill-upgrading opportunities.

Miss Shiu has over 30 years’ experience in the retail industry. Her last job was a salesperson at a lighting store. Struck by the competition with online stores and a series of protests, the shop closed in October last year and left her unemployed.

“I have got no choice. Many people in Hong Kong have mortgage burdens. It is the most worrying part. And it is frightening to see my account balance drop,” she said.

Miss Shiu spent several months trying to get a job but failed.

“Of course I was frustrated. Perhaps the employers think that young people are more hard-working. It is difficult for middle-aged people like me to get a job. It hurt my confidence and I hesitated to keep going."

Seeing the demand in the healthcare industry, Miss Shiu decided to swap careers. She joined the Love Upgrading Special Scheme and enrolled in the Foundation Certificate in Care-related Support Worker Training.

The course covered basic pathology and healthcare skills. It also arranged recruitment from the Hospital Authority in class. Miss Shiu said the special course helped her to find a job and she will soon work at a nursing home.

“It is like an admission ticket. During an interview at a nursing home, the interviewer asked how I would change a nappy for an elderly person. I answered what I had learnt from the course. Moreover, as I have not participated in an interview after so many years of work, the interview skills that I have learnt from the course have geared me up,” she said.

Better prospects

Young newcomers to the job market are also affected by the economic downturn.

Mr Poon has been engaged in casual work in the catering industry. The 19-year-old said there used to be plenty of casual job opportunities on career websites, but that is no longer the case. He has been underemployed in recent months and feels his family just see him as someone who is not in education, employment, or training.

“The full-time waiters have not got much work to do, and each of them is assigned to be responsible for a few positions. So, the restaurant does not need extra casual manpower. My relatives look down on me like I am a neet,” he said.

Mr Poon has enrolled in the Foundation Certificate in Barista Training to gain experience in different positions in the industry.

"Many coffee shops and hotels need people to make latte art. I think the course will help me get a job more easily. I plan to further enroll in other courses relating to pastry-making," he added.

Skills upgrade

The Love Upgrading Special Scheme, launched in last October, provides free training to employees affected by the recent economic downturn to upgrade their skills. The courses are conducted in full-time or part-time mode and offer special allowances.

According to the Employees Retraining Board, as of the end of March, more than 12,200 people have applied for the scheme. About one-third of them are aged between 50 to 59.

The applicants mainly come from the catering, retail, social and personal services industries.

The most popular course is the Foundation Certificate in Care-related Support Worker Training, followed by courses related to baker and pastry cook, barista and security training.

Employees Retraining Board Executive Director Byron Ng said the 66 courses under the scheme were specially selected.

“We want to help those employees in the hard-hit industries like tourism, catering, retail, hotel, construction, etc. Also, we want to provide courses in industries which demand heavy labour during this period, such as healthcare and innovative technology.”

The scheme does not impose any restrictions on the trainees’ industry and educational attainment.

“We hope to encourage all unemployed or underemployed employees, including those who are highly educated, and take these chances to upgrade their own skills so they can re-enter the market smoothly,” Mr Ng said.

He added that those who have completed a full-time vocational skills course will get a follow-up service that includes three months of employment.

The second phase of the scheme will be launched in July, and the monthly maximum allowance is expected to increase from $4,000 to $5,800.

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The Hong Kong Special Administrative Region (HKSAR) Government welcomes the promulgation of the Meteorological Development Plan ...