TJI Pioneers Upcycling of Surplus Pork Belly Collaborates with Business, Academic and Social Welfare Sectors for Green Innovation

10 Mar 2025

(Hong Kong, 10 March 2025) – Tam Jai International Co. Limited (“TJI”, “Tam Jai International”, “Tam Jai” or the “Company”, and together with its subsidiaries, the “Group”; HKEX stock code: 2217), one of the leading and renowned restaurant groups in Hong Kong, is pleased to announce that its brands TamJai Yunnan Mixian (“TamJai”) and TamJai SamGor Mixian (“SamGor”) have collaborated with the Hong Kong Institute of Vocational Education (“IVE”), Hong Kong Design Institute (“HKDI”) and the New Life Psychiatric Rehabilitation Association (“NLPRA”) to innovate by repurposing surplus pork belly from its central kitchen into an array of lifestyle products. As the pioneering restaurant group in Hong Kong to utilise surplus pork belly in upcycling, TJI is extending the brand’s innovative spirit to encompass ESG principles, nurturing young talents for green innovation, fostering community care and infusing society with positivity.

The upcycled product series features a lemon lip balm, handmade soap and scented candle, all packaged with a chic pouch and playful stickers. This collection not only radiates charm of the upcycled products in a light-hearted manner but also serves as a warm reminder for the public to prioritise their wellbeing and that of their loved ones. The Group’s frontline staff, known as “TamJai Jeh Jehs”, also take the spotlight in a humorous short video showcasing the behind-the-scenes process of upcycling pork belly. These limited edition products will be available at 20 designated TamJai and SamGor stores starting today (10 March), with a portion of the sale proceeds allocated for charitable purposes.

The oil base used in the three products is derived from surplus pork belly from the central kitchens of “TamJai” and “SamGor”. The Group’s R&D Department teamed up with teachers and students from the Higher Diploma in Food Technology and Safety at IVE to extract oil from the pork belly using ground-breaking technology. This oil is subsequently transformed into renewable material, which is repurposed into unique lifestyle products after the addition of essential oils.

Trainees in mental recovery from the NLPRA were also invited to participate in the project. They were trained by instructors and guided through the entire product manufacturing process, from mixing, measuring, heating, dissolving and moulding of oils to the final stage of packaging. This initiative has not only uplifted their workplace skills but also empowered them to lead active and fulfilling lives by providing them with job opportunities.

In this project, students from the Higher Diploma programmes in Visual Communication Design and Advertising Design at HKDI showed their keen sense of aesthetics by applying their creativity and talents to tell a compelling product story. They designed a super cute character “Porky Angel” (腩肉小天使), a pink piglet with a distinctive halo on its head, symbolising the abundance of green and innovative ideas it can bring to brighten up people’s lives.

Mr Daren Lau, Chairman, Executive Director and Chief Executive Officer of TJI, said, “We are delighted to collaborate with IVE, HKDI and the NLPRA to bring this innovative cross-sectoral and interdisciplinary partnerships to life among the business, social welfare and academic sectors. By combining environmental protection, community care and creative design, this project enables Tam Jai to realise our three core ESG values, which are ‘Nourishing Communities’, ‘Uplifting People’ and ‘Preserving Nature’. This project attaches great significance as it provides students with opportunities to apply their knowledge and empowers individuals in mental recovery to uplift their workplace skills. Besides, it promotes green innovation by upcycling surplus food to curb food waste, and raises awareness of physical and mental wellbeing. We are committed to upholding our environmental and social responsibilities, striving to contribute to a sustainable future.”

The launch ceremony for this upcycling project was recently held at the Jockey Club Sun Workshop under the NLPRA, officiated by Mr Daren Lau, Chairman, Executive Director and CEO of TJI, Mr Thomas Chu, CEO of New Life Psychiatric Rehabilitation Association, Dr Cheung Kwai Chung, Principal of IVE (Kwai Chung) and Academic Director (Health and Life Sciences) of Vocational Training Council (“VTC”), and Dr Ong Lay Lian , Principal of HKDI and Academic Director (Design) of VTC. TJI also signed NLPRA’s “dayday330” charter at the ceremony to become a supporting organisation of its public mental health promotion initiative.

After the ceremony, TJI staff, along with teachers and students of IVE and HKDI, toured the Jockey Club Sun Workshop to learn about its services and facilities, and participated in a handmade candle workshop with the trainees in mental recovery as assistant instructors, fostering social inclusion.

At the launch ceremony, Maggie (Right), graduate from the Higher Diploma in Food Technology and Safety at IVE, said, “Through this project, I have gained a profound appreciation of the power of food technology. By combining creativity and technology, food waste can be transformed into daily necessities to deliver meaningful results. During this project, I applied the food vacuum packaging technology I learned in class to extend the shelf life of oil extracted from pork belly. When I saw the oil repurposed into soap, I deeply appreciated the concept of ‘zero waste’ it embodied, and that was rather an unforgettable experience.”

Cally (Left 1), instructor from the NLPRA, along with trainees Kwok Wah (Left 2) and Denise (Right 2), shared the positive impact of the upcycling project at the launch ceremony. They expressed their heartfelt gratitude to TJI for providing this valuable opportunity, allowing trainees to engage in the production of handmade soaps, candles and lip balms. Compared to their routines, such as product packaging and cleaning, this project was more challenging, enabling them to acquire new skills and experience a great sense of accomplishment and satisfaction.

Yan (Right 1) and Hayson (Middle), students from the Higher Diploma programmes in Visual Communication Design and Advertising Design at HKDI, said, “It is very fulfilling for us to see our product design being adopted by the commercial sector. This project has not only reinforced our knowledge but also allowed us to gain first-hand insight into the practical operations of the industry, which will greatly benefit us in our future studies and career development.”

The Group’s frontline staff, known as “TamJai Jeh Jehs”, take the spotlight in a humorous short video showcasing the behind-the-scenes process of upcycling pork belly.