食水資源 Fresh water resources for potable use 75% 淡化海水 Desalinated water 東江水 Dongjiang water 本地集水 Local yield 根據「全面水資源管理策略」預計的香港水資源組合 Estimated Composition of Hong Kong's Water Resources under the Total Water Management Strategy 次階水作非飲用用途 Lower grade water for non-potable use 香港總用水量 Total water consumption 5% 15-35% 60-80% 海水 Salt Water 25% 控制食水需求增長 根據「全面水資源管理策略」，控制食水需求增長在水資源需 求管理中是非常重要的一環。為配合本港的可持續發展，政府 的目標是於二零三零年之前將人均食水用量減少10%（以二零 一六年為基準年），及於二零四零年之前將全年食水需求控制 在990 百萬立方米以下。 為了達致在二零三零年之前人均食水用量減少 10% 的目標，我 們正推行三項主要用水需求管理措施，包括節約用水、管理政 府和私人水管的用水流失，以及擴大使用海水和循環再用水等 次階水作非飲用用途。 CONTAINING FRESH WATER DEMAND GROWTH Under the Total Water Management Strategy, containing the growth of fresh water demand plays a pivotal role in water demand management. In line with the territory’s sustainable development, the Government targets to reduce the average fresh water per capita consumption by 10% by 2030, using 2016 as the base year, and contain the annual fresh water demand within 990 million m3 by 2040. To achieve the goal of reducing the average fresh water per capita consumption by 10% by 2030, we are taking forward three major water demand management initiatives, namely water conservation, water loss management in both government and private water mains, and expansion of the use of lower grade water (viz seawater and recycled water) for non-potable purposes. 循環再用水 Recycle Water 水務署 二零二二至二三年年報 WSD Annual Report 2022/23 23 Scale up 升 級 開 拓
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