The first workshop on Water Footprint was organised at the Faculty of Social Sciences of HKU in July 2018 for secondary school students (as part of the HKU Social Sciences Summer Programme 2018) to learn about dietary Water Footprint in a light-hearted, hands-on approach.

Dr. Frederick Lee, the Project Co-Investigator of JC-WISE, delivered an introductory presentation on the concept of Water Footprint and its significance during the Programme orientation. A demonstration was given to teach the 91 students how to utilise the evidence-based Water Footprint Calculator for working out the amount of water used up in the production process of commonly consumed food commodities. To further the students’ understanding of this new concept, an interesting Water Footprint Animation about the various production stages of a beef hamburger was shown.

Students were then divided into nine groups and participated in a cooking competition that aimed to inspire innovative implementation of the concept in everyday diet, given the challenge of creating a low-Water Footprint dish with their newly acquired knowledge. They searched for and bought ingredients on their own, and worked cooperatively with their peers in preparing their original dishes through the use of cooking equipment provided for them, such as a rice cooker and an air fryer.

The climax of the event was undoubtedly the tasting session as the students eagerly presented their dishes to the judging panel and a special guest, Professor William Hayward, the Dean of Social Sciences; as well as going around to try the creations of their peers. The venue was filled with the aroma of delicious food and was bustling with excitement. Dishes were assessed and voted by judges and among student groups based on three criteria: Dietary Water Footprint, taste, and presentation. All participating students showed an enhanced knowledge of the concept of Water Footprint, and demonstrated their commitment to water conservation by making wiser food choices and minimal wastage.