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WSD Celebrates 60 Years of Dongjiang Water Supply with Art Competitions and Awards for Water Conservation Efforts.

HK

WSD Celebrates 60 Years of Dongjiang Water Supply with Art Competitions and Awards for Water Conservation Efforts.
HK

HK

WSD Celebrates 60 Years of Dongjiang Water Supply with Art Competitions and Awards for Water Conservation Efforts.

2024-12-18 18:20 Last Updated At:18:28

Celebration of the 60th Anniversary of Dongjiang Water Supply to Hong Kong Colouring and Drawing Competitions and Cherish Water Campus Award Ceremony held today

The Water Supplies Department (WSD) today (December 18) held the Celebration of the 60th Anniversary of Dongjiang Water Supply to Hong Kong Colouring and Drawing Competitions and Cherish Water Campus Award Ceremony to commend the school-sponsoring bodies, principals, teachers and students for their enthusiastic participation in the celebration activities and efforts in promoting water conservation. Guests presenting awards at the ceremony included the Director of Water Supplies, Mr Roger Wong; Principal Education Officer of the Education Bureau Miss Yvonne Lam; the Chairman of the Advisory Committee on Water Supplies, Professor Joseph Kwan; the Chairperson of the Hong Kong Aided Primary School Heads Association, Ms Kathy Chung; and the Chairperson of the Subsidised Primary School Council, Dr Cheung Chok-fong.

To celebrate the 60th anniversary of Dongjiang's water supply to Hong Kong next year, the WSD held a colouring competition and a drawing competition for all kindergartens and primary schools respectively from September to October this year. The competitions aimed to deepen students' understanding of Dongjiang's water supply and the country's care and long-term support for Hong Kong. The events were well received by the education sector, attracting more than 18 000 entries in total. The winning entries not only exhibit students' creativity but also demonstrate the strong blood ties between the Mainland and Hong Kong.

Speaking at the ceremony, Mr Wong said that due to severe droughts, stringent water rationing measures were implemented in Hong Kong in the 1960s, with only four hours of water supply for local people every four days during the most severe period. The country's timely support to complete the Dongjiang-Shenzhen Water Supply Scheme within about one year with the mobilisation of a large amount of manpower and resources - enabling an uninterrupted Dongjiang water supply to flow into Hong Kong - helped the city become an international metropolis. Mr Wong encouraged students to learn from history and be grateful for the care rendered by the country and cherish every drop of water as it cannot be taken for granted.

During the ceremony, the award-winning students shared that the creative ideas for their artworks were inspired by the connection between Guangdong and Hong Kong people by Dongjiang's water, and acknowledged the strong blood ties between Hong Kong and the country.

The ceremony also presented various awards for Cherish Water Campus for the 2023/24 school year to commend contributions made by the teachers and students in water conservation, including gold awards for outstanding schools in the 18 districts and the Water Conservation Star Award, etc. A full list of awardees for Celebration of the 60th Anniversary of Dongjiang Water Supply to Hong Kong Kindergarten Parent-child ColouringCompetition and Primary School Parent-child Drawing Competition, as well as the award list of Cherish Water Campus, are available on the WSD website.

The WSD has been dedicated to promoting water conservation to the public, in particular the young generation, through various channels. The WSD launched the Cherish Water Campus Integrated Education Programme to primary schools in 2015. The programme was extended to all kindergartens in the 2018/19 school year. As of now, over 450 primary schools and 460 kindergartens have joined the programme. The programme provides a wide range of interactive educational resources which enable students to know more about water as a precious resource, thereby inspiring them to think about the importance of saving water and develop a sense of civic responsibility.

Celebration of the 60th Anniversary of Dongjiang Water Supply to Hong Kong Colouring and Drawing Competitions and Cherish Water Campus Award Ceremony held today  Source: HKSAR Government Press Releases

Celebration of the 60th Anniversary of Dongjiang Water Supply to Hong Kong Colouring and Drawing Competitions and Cherish Water Campus Award Ceremony held today Source: HKSAR Government Press Releases

Celebration of the 60th Anniversary of Dongjiang Water Supply to Hong Kong Colouring and Drawing Competitions and Cherish Water Campus Award Ceremony held today  Source: HKSAR Government Press Releases

Celebration of the 60th Anniversary of Dongjiang Water Supply to Hong Kong Colouring and Drawing Competitions and Cherish Water Campus Award Ceremony held today Source: HKSAR Government Press Releases

Celebration of the 60th Anniversary of Dongjiang Water Supply to Hong Kong Colouring and Drawing Competitions and Cherish Water Campus Award Ceremony held today  Source: HKSAR Government Press Releases

Celebration of the 60th Anniversary of Dongjiang Water Supply to Hong Kong Colouring and Drawing Competitions and Cherish Water Campus Award Ceremony held today Source: HKSAR Government Press Releases

Celebration of the 60th Anniversary of Dongjiang Water Supply to Hong Kong Colouring and Drawing Competitions and Cherish Water Campus Award Ceremony held today  Source: HKSAR Government Press Releases

Celebration of the 60th Anniversary of Dongjiang Water Supply to Hong Kong Colouring and Drawing Competitions and Cherish Water Campus Award Ceremony held today Source: HKSAR Government Press Releases

CHP investigates food poisoning cluster

The Centre for Health Protection (CHP) of the Department of Health is today (December 18) investigating a food poisoning cluster affecting 15 persons, and reminded the public to maintain personal, food and environmental hygiene when travelling outside Hong Kong to prevent foodborne diseases.

The cluster involved five males and 10 females aged between 57 and 94, who developed abdominal pain, diarrhoea, nausea, vomiting and fever after eating at two restaurants in Zhanjiang during a group tour to Guangdong between December 13 and 15.

Fourteen of the affected persons sought medical advice either on the Mainland or in Hong Kong. Two sought medical advice when they returned to Hong Kong while one required hospitalisation and was discharged after treatment.

Initial investigations by the CHP revealed that the affected persons had consumed common food including oysters, abalone, shrimp, sea cucumber and fish. The incident might have been caused by norovirus or Vibrio parahaemolyticus.

The CHP has forwarded the case details to the Mainland health authorities and is appealing to those who participated in the three-day tour to Zhanjiang, Taishan and Jiangmen organised by E King Travel (International) Limited between December 13 and 15 to call the CHP hotline (2125 2670) for follow up and medical surveillance. The hotline will operate from tomorrow (December 19) until December 24 from 9am to 5pm, Monday to Friday.They should seek medical advice immediately if they develop symptoms of infection, such as fever or feeling unwell.

To prevent foodborne diseases, members of the public are reminded to maintain personal, food and environmental hygiene at all times. When dining out, one should:

  • Avoid eating raw seafood;
  • Be a discerning consumer in choosing cold dishes, including sashimi, sushi and raw oysters at a buffet;
  • Choose pasteurised eggs, egg products or dried egg powder for dishes that often use lightly cooked or uncooked eggs;
  • Patronise only reliable and licensed restaurants;
  • Store and reheat pre-cooked or leftover foods properly before consumption;
  • Ensure food is thoroughly cooked before eating during a hotpot or barbecue meal;
  • Handle raw and cooked foods carefully and separate them completely during the cooking process;
  • Use two sets of chopsticks and utensils to handle raw and cooked foods;
  • Avoid patronising illegal food hawkers;
  • Drink boiled water;
  • Refrain from trying to use salt, vinegar, wine or wasabi to kill bacteria as they are not effective; and
  • Always wash hands before eating and after going to the toilet.
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