[Eat Fair Campaign] Pocket Kitchen Meal Design Challenge (HK Upper Primary & Secondary School)

[Eat Fair Campaign] Pocket Kitchen Meal Design Challenge - upper Primary & Secondary catagories

Food insecurity remains a pressing global challenge. Climate change, unfair trade practices and unequal distribution of resources continue to make it harder for people living in poverty to access sufficient, healthy and nutritious food. While the world produces enough food to feed everyone, around one-third of all food produced is wasted, contributing to greenhouse gas emissions and affecting the livelihoods of billions of people.

In Hong Kong, many underprivileged groups face multiple challenges. Beyond financial hardship, some live in small or inadequately equipped homes, limiting their cooking options and food choices, which can in turn affect their nutrition and quality of life.

To raise students' awareness of food-related challenges faced by underprivileged groups and promote an 'Eat Fair' culture, Oxfam Hong Kong is launching the [Eat Fair Campaign] Pocket Kitchen Meal Design Challenge this academic year. The competition encourages students to step into real-life situations and use creativity and empathy to design nutritious and balanced lunch meals that meet the needs of different service targets. By working within limited space, cooking facilities and financial resources, participants are invited to explore practical solutions that respond to the realities faced by people living in poverty.

Competition format

The Preliminary Round and the Final Round

Preliminary Round

Participants are required to design a nutritious, creative and practical lunch meal that meets the needs of the designated service target. Entries should include the meal name, ingredients, cooking method and design concept. A judging panel will select the top five finalists from both the Upper Primary and Secondary categories to advance to the Final Round.

Final Round and Award Presentation Ceremony

Finalist teams are required to prepare and showcase their shortlisted entries on-site. The judging panel will assess the teams based on their overall performance and the quality of their meal design before selecting the winning teams. Awards will be presented at the Award Presentation Ceremony.

Preliminary round Final Round

Preliminary Round

Eligibility

Upper Primary (P.4-6) and Secondary School students

Participation Format

Individual entries or team entries (maximum of 3 members per team, with all members from the same school).
No limit on the number of entries, but duplicate submissions are not allowed.

Registration and Submission

Entries may be submitted online or by post.
A submission template will be provided for reference, and participants may choose whether or not to use it. Entries submitted in other formats (e.g. PowerPoint, Canva) are also accepted, provided that all required elements listed in the submission template are included.
Late submissions will not be accepted.
Submitted entries cannot be modified or replaced once they have been submitted.
Participants are encouraged to submit their entries via the online system to streamline administrative procedures and reduce paper consumption.

Online Registration and Submission

Participants may register and submit their entries via the online system.

A confirmation email will be sent automatically upon successful submission.

Postal Registration and Submission

Participants may download the postal entry form here.

Please return the completed entry form together with the entry to:
Room A&B, 5/F, South Asia Commercial Centre, 64 Tsun Yip Street, Kwun Tong Specify 'Pocket Kitchen Meal Design Challenge' and attend to Miss Kam Tsui, Development Education Team.

A confirmation email will be sent to the participant's email address upon receipt of the postal submission.

Design Requirements

Service Target	A. Grandpa Chan, 70 years old, living with diabetes and gout. B. Auntie Chung, 50 years old, an outsourced cleaning worker whose job involves physical labour. C. Primary School Student Yan, 10 years old, living with her family in a subdivided flat and currently in a period of growth and development.
Design Content	Participants are required to design a lunch meal for a designated service target. The meal may take the form of a single dish or a simple meal combination and should comply with the competition requirements.
Word Requirement	Upper Primary School: Minimum 200 words Secondary School: Minimum 400 words
Entry Format	Online submission: in PDF format (file size must not exceed 5MB) Postal submission: in printed A4 paper

Judging Criteria

Suitability for the Service Target and Compliance with the Design Requirements	30%
Food Design and Ingredient Combination	30%
Nutritional Balance	20%
Creativity	20%

Terms and Conditions

Entries must not contain any commercial promotional or political content.
Entries must not contain any obscene, violent, pornographic, defamatory, offensive, insulting or otherwise inappropriate content.
Participants submitting entries through the online system must ensure that their files are free from viruses or malicious programs. Oxfam reserves the right to disqualify any entry containing viruses or posing a security risk.
Oxfam reserves the right to reject any entry that is inappropriate, unrelated to the competition theme, incomplete, or does not comply with the competition requirements.
All submitted entries are non-returnable.
Oxfam reserves the right of final decision in all matters relating to the competition.

Announcement of Preliminary Results

Results of the Preliminary Round will be announced on the competition website in early March 2027. Finalist teams will be notified individually.

Final Round

Judging panel will select the top five finalists from both the Upper Primary and Secondary categories to advance to the Final Round, where they will prepare and cook their shortlisted entries on-site.

Date & Venue

Date: Mid May 2027
Venue: TBC

Competition Schedule

Ingredient Preparation and Cooking 75 mins Showcase and Sharing 15 mins (approx. 3 mins per team)

Judging Criteria

Cooking Techniques and Methods	25%
Taste	25%
Food Presentation	25%
Cleanliness, Hygiene and Safety	25%

Notes

Finalists are required to prepare their own ingredients. Basic seasonings will be provided by Oxfam.
Only the following equipment may be used for cooking: a frying pan (with one stovetop/induction hob), a rice cooker, an electric steamer and a microwave oven. A maximum of two of the above cooking equipment may be used in each entry (ovens, air fryers, health kettles and other small cooking appliances are not allowed).
Panasonic rice cookers and electric steamers will be provided by Shun Hing Group for use during the Final Round.

Awards and Prizes

All participants will receive an certificate of participation, an OpenRice gift pack and a Catalo HK$50 shopping voucher. Limited quantity available, while stocks last. Certificates and gifts will be distributed after the Final Round and Award Presentation Ceremony.
Judging panel will select the Champion, First Runner-up, Second Runner-up and two Merit Award winners from each category. Winners will receive a certificate, trophy and attractive prizes.
The school with the highest number of entries in each category will receive the Most Active Participating School Award.
The three schools with the highest participation rate in each category will each receive a thematic talk (conducted in Chinese; applicable to the 2026/27 school year; each activity is limited to a maximum of 3 grade levels).

*Participation rate will be calculated based on the proportion of valid entries to the total student enrolment of the school. Oxfam reserves the right to verify the information provided with the school concerned.
*Oxfam reserves the right of final decision in all matters relating to the competition.

Prize Upper Primary School