Your Voice: Paper may not be the best alternative to plastic; don’t ignore climate change

I am writing to express my disapproval of using paper or wood utensils instead of plastic at restaurants. In theory, using paper should be better for the environment. However, it is not as green as we imagined.

Paper cups are coated with plastic to prevent them from disintegrating when they come in contact with water. This layer can be toxic, as the lining may dissolve with the liquid you put into the cup. Paper-made utensils may also contain chemicals that are unsuitable for human consumption.

Using paper or wood utensils is not good for a person’s dining experience. For example, paper straws become wet and pulpy after five minutes of use, making them unusable. People will have to use another utensil. This is not cost-effective, nor is it environmentally friendly.

In conclusion, it’s crucial to recognise that paper utensils, while they may decompose faster than plastic, can potentially harm our health and the environment even more. I think the government could encourage people to use reusable utensils, which are better for the Earth.

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Alexis Wong Yat-sum, Pope Paul VI College

The world used to think climate change was a minor issue with no impact on human life. People are now slowly understanding that it can cause irreversible harm to the natural world and human society.

Climate change leads to frequent flooding, drought, deadly hurricanes, and a rise in sea levels due to melting glaciers.

The climate crisis is no longer a future problem and cannot be neglected.

While governments and NGOs have made efforts to address the climate crisis, their actions alone are insufficient. It is the collective action of individuals, like you and me, that can truly make a difference.

Every person needs to be willing to take a step forward and try their hardest to save energy. Individual steps include taking public transport, adopting a vegetarian diet, or simply reducing waste.

Each of us has the power to contribute to a significant change. Don’t hesitate to step up and take the lead in addressing this issue. Start making a difference today, and let’s unite in our mission to heal our planet.

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Lynn Lin, Tsuen Wan Government Secondary School

Twenty-four years ago, May 17 was chosen to commemorate the World Health Organization’s decision in 1990 to declassify homosexuality as a mental disorder.

However, many countries and regions still have discriminatory laws and regulations against the LGBTQ community. The unfair attacks from conservative forces not only restrict the fundamental human rights of the community but also cause harm to their physical and mental health.

The “persecution complex” of the heterosexual majority is to blame. They fear that the normalisation of homosexuality will somehow threaten the established heterosexual social order and traditional procreation.

Achieving full equality for the LGBTQ community requires a solid education. Simply ppposing anti-LGBTQ legislation is not enough.

Providing an anti-discrimination education to students will allow them to get accustomed to accepting and appreciating diversity. Only then can the LGBTQ community and other minority groups achieve equality.

David Sze Chung-wa, SMKCF Ma Ko Pan Memorial College

Recently, the lousy service at Hong Kong’s restaurants has sparked societal discussions. What causes such inadequate service at the city’s eateries, and how can we alleviate this problem?

One of the main reasons is the shortage of manpower. Chefs and servers often feel overwhelmed by the fast pace and the excessive workload. Even in high-end restaurants, workers may lose their temper when extremely busy.

When customers are disappointed by a restaurant’s service or food, they are likely to share their stories online to let more people know, even though the opinion may be biased. This can be fairly demoralising for the staff of the restaurant. As customers, we have a crucial role in shaping the dining experience. Instead of exaggerating our negative experiences, we should strive to understand the challenges faced by the service providers.

By showing more empathy and appreciation, we can contribute to a more positive dining culture in Hong Kong.

Eateries need to hire more workers to ease their workload. The catering industry is already doing its best. I hope the local restaurants can retain their edge and prove their uniqueness to not only locals but also tourists.