GREEN Pursuits: Recent Episodes

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In a world where luxury and sustainability often appear at odds, one extraordinary organisation has been defying the norms of the hospitality industry for the past three decades. We invite you to enter the remarkable realm of Six Senses, where these elements are seamlessly intertwined, ensuring that their commitment to enhancing the natural environment and preserving cultural authenticity lies at the heart of everything they do. Discover how the core principles of their holistic ESG strategy, dedicated to people, planet, and profit, are embedded in their 26 properties spanning 19 countries, fostering innovation and giving rise to extraordinary initiatives. Explore Earth Lab, a sanctuary that combines guest engagement and innovation to showcase reduced consumption, the community-driven Sustainability Fund that reinvests in environmental conservation efforts, and the Farm-to-Fork approach that prioritises sourcing local, organic, and seasonal produce. Tune in now to witness how luxury and sustainability transcend boundaries, reshaping the hospitality industry for a brighter future.

About Six Senses

Six Senses is a renowned luxury hospitality brand that has established itself as a leader in sustainable and wellness-focused experiences. With a global presence, Six Senses has a rich background rooted in its commitment to responsible development and holistic guest experiences. The brand takes pride in its dedication to sustainability and enhancing the natural environment, as well as fostering cultural authenticity in each destination it operates. Six Senses properties are known for their unique designs that harmonize with the surrounding landscapes and incorporate sustainable materials and practices. From secluded island resorts to urban retreats, Six Senses offers guests transformative experiences that prioritize wellness, sustainability, and a deep connection to nature. With a strong emphasis on personal rejuvenation and mindful living, Six Senses has redefined luxury hospitality by providing guests with enriching experiences that leave a lasting positive impact on both individuals and the planet.

About Omar Romero

As the Chief Development Officer at Six Senses, Omar is a Six Senses veteran with two decades of development experience, half of which he has spent leading the development team globally.

Born into a hospitality focused home, Omar spent his early years intrinsically motivated to learn its secrets. It was therefore no surprise to anyone when he earned a Bachelor of Science degree from the prestigious Ecole Hôtelière de Lausanne and a Diploma in Hotel Management and Food Science from Les Roches Hotel Management School, both in Switzerland. Since joining Six Senses, Omar has enjoyed leading the growth of the brand to all five continents. He ensures its global and prestigious footprint by creating a series of property circuits that complement each other in different destinations around the world.

Always on a quest to find exciting development opportunities for Six Senses, Omar spends most of his time venturing the globe. He likes to spend time with owners to walk the site and understand the sustainable heritage that will help create a memorable future for local communities as well as Six Senses hosts and guests. He is passionate about applying the core brand pillars of the brand to manifest wellness, sustainability, and experiential hospitality in every completed project.

GREEN Hospitality is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

To learn more about the issue of waste in the hospitality industry in Hong Kong, read our research here.

If you are inspired to improve waste management practices within your F&B business and reduce food waste, check out our F&B Playbook.

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The food industry finds itself at a critical juncture, grappling with issues of sustainability, ethical supply chains, and the evolving landscape of our eating habits and food waste. Leading the charge in this transformative era is Maximal Concepts, the acclaimed restaurant group with an unwavering commitment to sustainability. Explore their innovative approaches to waste management and procurement control and rebuilding the supply chain, while gaining insights into the challenges they face in implementing sustainable practices. Discover their redefinition of luxury Chinese cuisine through globally renowned restaurants like Mott 32 and their use of technology in KIN, a venture aimed at reducing the carbon footprint of food and combating waste. Prepare to be inspired by their trailblazing journey as they redefine sustainability in the hospitality space.

About Maximal Concepts

An acclaimed restaurant group based in Hong Kong, established in 2012. Led by co-founders Malcolm Wood, Matt Reid and Xuan Mu, the group has garnered recognition for its innovative and diverse dining concepts. With a strong commitment to sustainability, Maximal Concepts has become a leader in merging sustainable practices with technology in the food industry. One of their notable achievements is the development of KIN, another venture by Matt, which is focused on revolutionising the way we eat through innovative technologies and ingredient change. KIN is going to change the way we eat. KIN is re-building the food supply chain, building a network of sustainable farms and enabling better food to get to consumers who want their food to be healthier and better for the planet.

In addition to their culinary endeavours, Maximal Concepts places a strong emphasis on effecting positive change in the food industry and beyond. They are actively engaged in various environmental initiatives and serve on the boards of several charitable organisations. With their dedication to sustainability and their commitment to promoting responsible dining experiences, Maximal Concepts continues to shape the future of the food industry while offering meaningful dining experiences to their patrons.

About Matt Reid

A serial entrepreneur, disruptor, and restaurateur who has founded multiple successful businesses under the Steelhead Group. These include Maximal Concepts, KIN, Far North Productions, Plastic Conscious, and Disruption Labs. Based in Hong Kong, Matt has been a key player in pushing the boundaries of the Asian restaurant scene, notably with the creation of Mott 32, the flagship restaurant brand of Maximal Concepts. Mott 32 has redefined luxury Chinese cuisine and expanded rapidly with locations worldwide, earning multiple awards for its exceptional design. In addition to his ventures in the culinary industry, Matt is involved in Far North Productions, a media production company known for its award-winning environmental documentaries such as "A Plastic Ocean". Matt believes in leveraging the power of business, creativity, and popular culture to drive change and amplify environmental messages through interconnected platforms.

GREEN Hospitality is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

To learn more about the issue of waste in the hospitality industry in Hong Kong, read our research here.

If you are inspired to improve waste management practices within your F&B business and reduce food waste, check out our F&B Playbook.

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As sustainability becomes a growing priority in the hospitality industry, many hotels are adopting strategies to reduce waste, promote recycling, and implement circular economy practices to minimize their environmental footprint. Throughout this episode, we dive into Sudima Hotel’s pioneering efforts, discovering how they utilize cutting-edge technologies and visionary sustainability initiatives to effectively reduce their environmental impact. Gain valuable insights into their unwavering commitment to incorporating Maori-inspired values within their ESG framework, exemplifying their dedication to regenerative hospitality, all while navigating the intricate challenges of balancing financial considerations with environmental goals.

About Sudima Hotels

Sudima Hotels is a New Zealand-based hotel chain known for its strong focus on sustainability and accessibility. They are committed to reducing its environmental impact through energy-efficient technologies and waste reduction initiatives.

At Sudima Hotels, our passion is people. For our guests onholiday, we are a gateway to new adventures and experiences. The start of new memories. For our business guests, we are here at the end of a long day on the road or at the start of a busy day of meetings. Regardless of the reason people choose us we feel a real responsibility to get it right. We pride ourselves on providing a friendly personal service in a welcoming and unpretentious manner,and we genuinely care – for our guests, our staff, our communities and our environment.

About Kanika Jhunjhnuwala

Kanika is the Executive Director of Sustainability & Environment at Sudima Hotels and a member of the Institute of Directors. She is passionate about creating impact through her personal and professional career. She loves the environment and social causes and believes in supporting community initiatives. Originally from Hong Kong she now calls New Zealand home and is always looking for ways to increase her impact and the next challenge. She has studied physics and environmental engineering and worked on economic models to inform policy decisions in New Zealand.

Her focus is now to help transform businesses to ensure they are making as much positive impact as possible. She is equally comfortable at a table with the Senior Managers working on an ESG strategy and encouraging them to apply a sustainability lens to all their decisions or engaging with the front line staff to understand the operational challenges to implementing sustainability initiatives. In her spare time, she enjoys rock climbing, scuba diving and hiking saying being in nature is what grounds her.

GREEN Hospitality is an organization with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

To learn more about the issue of waste in the hospitality industry in Hong Kong, read our research here.

If you are inspired to improve waste management practices within your F&B business and reduce food waste, check out our F&B Playbook.

LinkedIn, Facebook, Instagram, and YouTube.

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Conspiracy Chocolate is a bean-to-bar chocolate company in Hong Kong. The chocolate is made using cacao from a single farm in the Dak Lak region, Vietnam. The chocolate is handcrafted from the bean to the bar using slow and mindful processes to retain the natural taste and health benefits of the cacao.

Conspiracy Chocolate bars are made with only two ingredients; cacao beans and raw organic cane sugar. The company focuses on crafting fun combinations of flavours by adding spices, nuts and herbs to showcase the versatility of chocolate as a culinary canvas and to bring awareness to craft chocolate in Hong Kong.

The company was founded by Amit Oz and Celine Herren in August 2018 from a passion that got out of hand. Both founders share a fascination for food and nutrition that has been a large part of their relationship. Chocolate was one of the foods the couple started playing with and they quickly realised the complexity and particularity of working with chocolate, bringing them onto a journey into the wonderful world of craft chocolate

The chocolate is by nature vegan and a healthy alternative to commercial chocolate. The high levels of proteins and micronutrients naturally found in cacao makes dark craft chocolate a healthy snack suitable for most diets.

Amit

Born in Israel and raised in Hong Kong by a cooking family, Amit spent much of his childhood in his grandfather’s Mediterranean restaurant’s kitchen and mother’s North African and Italian home kitchen.

He began working in restaurants at 16, and after finishing his time in the army as a warrior who’s rucksack was filled with spices and tools for cooking in the field, worked as a bartender until getting pulled into an office job.

In 2018, he revived his passion for food by co-founding bean-to-bar Conspiracy Chocolate (@ConspiracyChocolate), in ‘20 developed the private kitchen concept Otium (@OtiumHK) in collaboration with Alison Tan, and currently he is incubating fermentation concept Mr. Funk (@MrFunkFerments).

He is fascinated by anything food, nutrition, flavour or aroma related. Grounded by savoury flavours Amit takes an outsider’s view on chocolate, and will always be keen to chat about your favourite food experience.

Celine

Celine Herren of Geneva, Switzerland has grown up with a strong connection with nature, and was blessed with a Super Taster’s palate further cultivated by her family’s appetite for incredible food. From a young age she spent much of her time in the mountains, fields, and in her grandmother’s kitchen, developing an intimate relationship with different plants and ways to bring out their natural flavours and health benefits. Her palate is the secret ingredient to Conspiracy’s success at balancing flavours, while her skill at discerning flavours and balance was further developed after being accredited as a Level 2 Chocolate Taster. Prior to Conspiracy, Celine was a project manager in Innovation, then a programme manager for a startup accelerator, where she learned how small companies navigate and grow while staying true to their purpose.

GREEN Hospitality⁠ is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

To learn more about the issue of waste in the hospitality industry in Hong Kong, read our research ⁠here⁠.

If you are inspired to improve waste management practices within your F&B business and reduce food waste, check out our⁠ F&B Playbook⁠.

Follow us on social media for more tips on improving sustainability in the hospitality industry:

⁠LinkedIn⁠, ⁠Facebook⁠, ⁠Instagram⁠, and ⁠YouTube⁠.

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Join us as we dive into the world of sustainable development with a special guest, Melanie Kwok, Senior Sustainability Manager of Sino Group. In this episode, Melanie will unveil the inner workings of Sino Group's ESG (Environmental, Social, and Governance) strategy. Discover how they integrate sustainability into their core business operations and contribute to the well-being of the communities they serve.About Sino Group

Established in 1971, Sino Group comprises three listed companies – Sino Land Company Limited (HKSE: 083), Tsim Sha Tsui Properties Limited (HKSE: 0247), Sino Hotels (Holdings) Limited (HKSE: 1221) – and private companies held by the Ng Family.

As one of Hong Kong’s leading property developers with core businesses in property development and investment, Sino Group has grown with the communities it serves. The Group’s business interests comprise a diversified portfolio of residential, office, industrial, retail and hospitality properties across Hong Kong, mainland China, Singapore and Australia, and has developed over 250 projects, spanning more than 130 million square feet. Core business assets are further complemented by property management services, hotel investment and management, including The Fullerton Hotels & Resorts and other affiliate brands.

With over 11,000 committed staff members, the Group strives to fulfill its vision of Creating Better Lifescapes with a focus on three interconnected pillars – Green Living, Community Spirit and Innovative Design – shaping the cities we call home where people live, work and play. Sustainability is central to what we do as we seek to create value for stakeholders and make business a driver of sustainability for a better future.

GREEN Hospitality⁠⁠⁠⁠ is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

To learn more about the issue of waste in the hospitality industry in Hong Kong, read our research ⁠⁠⁠⁠here⁠⁠⁠⁠.

If you are inspired to improve waste management practices within your F&B business and reduce food waste, check out our⁠⁠⁠⁠ F&B Playbook⁠⁠⁠⁠.

Follow us on social media for more tips on improving sustainability in the hospitality industry:

⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠, ⁠⁠⁠⁠Facebook⁠⁠⁠⁠, ⁠⁠⁠⁠Instagram⁠⁠⁠⁠, ⁠⁠⁠and ⁠⁠⁠⁠YouTube⁠⁠⁠⁠.

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In this episode, we have the privilege of speaking with Tommy Leung, the visionary founder and CEO of HakkoBako. We'll explore the captivating world of fermentation and delve into the story behind HakkoBako, a company dedicated to providing innovative solutions for fermentation in the culinary world.

⁠GREEN Hospitality⁠⁠⁠⁠ is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

To learn more about the issue of waste in the hospitality industry in Hong Kong, read our research ⁠⁠⁠⁠here⁠⁠⁠⁠.

If you are inspired to improve waste management practices within your F&B business and reduce food waste, check out our⁠⁠⁠⁠ F&B Playbook⁠⁠⁠⁠.

Follow us on social media for more tips on improving sustainability in the hospitality industry:

⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠, ⁠⁠⁠⁠Facebook⁠⁠⁠⁠, ⁠⁠⁠⁠Instagram⁠⁠⁠⁠, ⁠⁠and ⁠⁠⁠⁠YouTube⁠⁠⁠⁠.

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Urban farming has emerged as a powerful solution to address food security, sustainability, and community engagement. Throughout this episode, we'll explore the benefits and opportunities urban farming presents for businesses, communities, and the environment.

Rooftop Republic has made significant strides in promoting urban farming and reshaping urban landscapes. We'll dive into the remarkable achievements and milestones the organization has reached since its inception.

Michelle Hong, co-Founder & COO of Rooftop Republic Urban Farming, is a city kid born and raised in Singapore, and found out the hard truths of our food system after having pursued growing her own food following her move to Hong Kong.

Having seen the declining food growing capacity in cities and city-dwellers’ disconnection with food sources, Michelle believes that building a sustainable food system can start right here in the heart of cities, and co-founded Rooftop Republic in 2015.

Michelle has 15+ years professional experience in global brand advertising in 4A firms. She is also a Vital Voices VV Grow 2020 Fellow and a winner of the Global Green Economic Forum Social Eco Game Changer Award 2020, and is currently pursuing an Executive MBA with The University of Chicago Booth School of Business.

GREEN Hospitality⁠⁠⁠ is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

To learn more about the issue of waste in the hospitality industry in Hong Kong, read our research ⁠⁠⁠here⁠⁠⁠.

If you are inspired to improve waste management practices within your F&B business and reduce food waste, check out our⁠⁠⁠ F&B Playbook⁠⁠⁠.

Follow us on social media for more tips on improving sustainability in the hospitality industry:

⁠⁠⁠LinkedIn⁠⁠⁠, ⁠⁠⁠Facebook⁠⁠⁠, ⁠⁠⁠Instagram⁠⁠⁠, ⁠⁠and ⁠⁠⁠YouTube⁠⁠⁠.

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In this episode, we explore energy efficiency in the hospitality industry with our special guest, Dimitrios Kolaxis, Deputy Vice President of the Hotel Division at Sun Hung Kai Properties. Stay tuned as we discuss topics such as energy audits, hardware upgrades through the Eco Building and Smart Power Fund, benchmarking utilities, and the challenges faced in implementing energy efficiency initiatives. We'll also explore future initiatives and the evolving landscape of sustainability in the hospitality industry.

Introducing Dimitrios Kolaxis, Deputy Vice President - Hotel Division at Sun Hung Kai Properties. With a primary focus on optimizing owner's returns, Dimitrios oversees a prestigious portfolio of 18 exceptional hotels in Hong Kong and Mainland China. Renowned for his expertise in achieving an artful balance of commercial success, wellness, sustainability, and exceptional hospitality, Dimitrios exemplifies the fusion of these essential elements. His expertise extends to his role on the technical committee of the Energy and Environmental Alliance (EEA), where he actively contributes to shaping industry standards

GREEN Hospitality⁠⁠ is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

To learn more about the issue of waste in the hospitality industry in Hong Kong, read our research ⁠⁠here⁠⁠.

If you are inspired to improve waste management practices within your F&B business and reduce food waste, check out our⁠⁠ F&B Playbook⁠⁠.

Follow us on social media for more tips on improving sustainability in the hospitality industry:

⁠⁠LinkedIn⁠⁠, ⁠⁠Facebook⁠⁠, ⁠⁠Instagram⁠⁠, ⁠⁠and ⁠⁠YouTube⁠⁠.

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In this episode, we explore energy efficiency in the hospitality industry with our special guest, Dimitrios Kolaxis, Deputy Vice President of the Hotel Division at Sun Hung Kai Properties. Stay tuned as we discuss topics such as energy audits, hardware upgrades through the Eco Building and Smart Power Fund, benchmarking utilities, and the challenges faced in implementing energy efficiency initiatives. We'll also explore future initiatives and the evolving landscape of sustainability in the hospitality industry.

Introducing Dimitrios Kolaxis, Deputy Vice President - Hotel Division at Sun Hung Kai Properties. With a primary focus on optimizing owner's returns, Dimitrios oversees a prestigious portfolio of 18 exceptional hotels in Hong Kong and Mainland China. Renowned for his expertise in achieving an artful balance of commercial success, wellness, sustainability, and exceptional hospitality, Dimitrios exemplifies the fusion of these essential elements. His expertise extends to his role on the technical committee of the Energy and Environmental Alliance (EEA), where he actively contributes to shaping industry standards

GREEN Hospitality⁠⁠ is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

To learn more about the issue of waste in the hospitality industry in Hong Kong, read our research ⁠⁠here⁠⁠.

If you are inspired to improve waste management practices within your F&B business and reduce food waste, check out our⁠⁠ F&B Playbook⁠⁠.

Follow us on social media for more tips on improving sustainability in the hospitality industry:

⁠⁠LinkedIn⁠⁠, ⁠⁠Facebook⁠⁠, ⁠⁠Instagram⁠⁠, ⁠⁠and ⁠⁠YouTube⁠⁠.

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In this episode of GREEN Pursuits, we discuss the initiatives taken toward food waste reduction with the use of AI and renewables with Denise Chan, Chief Sustainability Officer of Melco Resorts & Entertainment. In the episode, she details the implementation of an AI-powered solution for food waste, how they managed to successfully implement this initiative, and the challenges they face as well as the impact of the technology.

Denise Chen is the Senior Vice President, Chief Sustainability Officer of Melco Resorts & Entertainment. She is responsible for leading the sustainability strategy of the Group. Prior to joining the company in 2007, she worked in equity capital markets at CLSA. Ms. Chen qualified as a Chartered Accountant with PricewaterhouseCoopers in London and graduated from the London School of Economics.

She takes us through the implementation of an AI-powered solution for food waste reduction, highlighting the transformative impact it has had on their operations. She discusses the successful execution of this initiative, shedding light on the strategies and processes that contributed to its success. Additionally, Denise candidly discusses the challenges they faced along the way and how they overcame them, providing valuable lessons for others in the industry.

Throughout the episode, Denise emphasizes the significance of leveraging technology and renewables to address food waste, and she explores the wider implications and potential for future sustainability endeavours. Her expertise and passion for sustainability shine through as she reveals the positive impact that Melco Resorts & Entertainment has achieved through these initiatives.

⁠GREEN Hospitality⁠ is an organization with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

To learn more about the issue of waste in the hospitality industry in Hong Kong, read our research ⁠here⁠.

If you are inspired to improve waste management practices within your F&B business and reduce food waste, check out our⁠ F&B Playbook⁠.

Follow us on social media for more tips on improving sustainability in the hospitality industry:

⁠LinkedIn⁠, ⁠Facebook⁠, ⁠Instagram⁠, ⁠Twitter⁠, and ⁠YouTube⁠.

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In this episode of GREEN Pursuits, we discuss the initiatives taken toward plastic reduction at Marriott International with Jennie Toh, Vice-President for Brand Marketing and Brand Management at Marriott International. In the episode, she details their current initiative to replace small,single-use toiletry bottles, how they managed to successfully implement this initiative in about 450 select-service hotels and the challenges they face as the rest of the portfolio is in the process of making the switch, as well as the next steps in this direction.

Jennie Toh is Vice-President for Brand Marketing and Brand Management at Marriott International Asia Pacific, responsible for Brand Management, Brand and Destination Marketing and Brand Portfolio Activation and Standards. In her role, Jennie leads the brand and marketing strategies, brand development, product and guest experiences as well as driving appropriate representation and brand preference across the continent.

She ensures brand management, content creation and programming activities are aligned to the company’s brand strategies and global brand standards continue to remain relevant to our markets. And is also responsible for executing relevant on-brand guest experiences in ways that are consistent with each brand’s vision and drive distinct brand differentiation, in order to optimize profitability in Marriott International’s extensive portfolio.

Jennie brings a wealth of experience from her most recent role as Vice President of Rooms, Spa, Loyalty & Brand Operations for Asia Pacific, in which she designed and developed robust Rooms and SPA programming with her team. She also led strategic planning and implementation of the company’s priority initiatives on properties, including the launch of Marriott Bonvoy travel program, mobile check-in & “Li Yu” program that offers China Outbound travelers the comforts of home at the hotels outside China. In 2020, she also led the implementation of Marriott International’s Commitment to Clean initiative in APAC to ensure the health and safety measures in place for all the associates and guests.

In 1997, Jennie began her career in the hospitality industry at The Ritz-Carlton, Millenia Singapore. Since then, she accumulated 15 years of on-property management experience in Rooms division, Quality assurance and Event management operations at The Ritz-Carlton Hotels in Bahrain, Bali, Tokyo, Shanghai and other parts of Asia. In 2011, Jennie was appointed Senior Director of Rooms Operations, Asia-Pacific at the Marriott International office in Hong Kong.

GREEN Hospitality is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

To learn more about the issue of waste in the hospitality industry in Hong Kong, read our research here.

If you are inspired to improve waste management practices within your F&B business and reduce food waste, check out our F&B Playbook.

Follow us on social media for more tips on improving sustainability in the hospitality industry:

LinkedIn, Facebook, Instagram, Twitter, and YouTube.

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On this episode of GREEN Pursuits, we sat down with Laura Offe, Co-founder and Managing Director of Meraki Hospitality, the group behind Hong Kong’s well-known restaurants -Uma Nota and Bedu, to discuss how they are moving towards sustainable sourcing while catering to the city's appetite for seafood.

Having grown up in Hong Kong, Laura brings a wealth of experience from its vast hospitality landscape and fast- paced food & beverage scene. After graduating with a Bachelor’s Degree in Hotel Management and a Master’s degree in International Marketing & Luxury Brand Management, Laura joined the opening teams of the Ritz- Carlton Hong Kong and then Shangri-La Hotel at The Shard, London. In 2015, she opened her own boutique hospitality consultancy company, The Box Partnership.

In 2017, Laura founded with her brother Alexis Offe Meraki Hospitality Group that owns and operates restaurants in Hong Kong and Paris: Uma Nota, BEDU, Little BEDU & Mamma's (is this permanently closed?).

If you would like to learn more about this topic read our article on discussions between hospitality industry stakeholders about sustainable seafood procurement. If you are inspired to improve sustainability practices within your F&B business, check out our F&B Playbook.

GREEN Hospitality is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

To learn more on the topic of sustainable seafood, tune in to our episode with Joshua Wong, where he discusses the measures they have taken at the Hongkong & Shanghai Hotels to ensure that the seafood being served is sustainably procured.

If you are inspired to improve the sustainability of your F&B business, check out our F&B Playbook.

Follow us on social media for more tips on improving sustainability in the hospitality industry:

LinkedIn, Facebook, Instagram, Twitter, and YouTube.

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In this episode of GREEN Pursuits, we chat with JP Lizot, Co-Founder and Managing Director of Verdantli. He deep dives into the issue of authentic plant-based hotel amenities and tells us about his company - a one-stop shop for 100% plant-based amenities products and how it can help meet the demand for environmentally-friendly products in the hospitality industry.

A past hotelier turned entrepreneur, JP Lizot heads Verdantli, a company that seeks to eliminate all plastics from the hospitality sector. JP is an alumni of a top hotel school in the world and has worked for numerous hotel groups. A true fanatic for the business creative process, JP has been writing business plans for numerous projects seeking investment. He has made it a point to bring his latest project Verdantli, from the planning stage to the execution stage. Until now, Verdantli has built relationships with 15 hotel groups and helped them to divert approximately 6.5 tonnes of plastic.

If you would like to learn more about this topic read our article and report on the measures the hospitality industry can take to reduce plastic waste, and if you are inspired to improve waste management practices within your F&B business and reduce food waste, check out our F&B Playbook.

GREEN Hospitality is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

Follow us on social media for more tips on improving sustainability in the hospitality industry:

LinkedIn, Facebook, Instagram, Twitter, and YouTube.

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On this episode of GREEN Pursuit, our guest is Woody Chan, the CSR & Sustainability Manager at foodpanda. In our chat, he gave us insight into the programs and campaigns launched by the delivery service to tackle the plastic and waste crisis in Hong Kong

Prior to joining foodpanda, Woody worked as the Project Development and Engagement Manager at China Water Risk, one of Asia’s most cutting-edge think tanks on climate and water risks. In this capacity, he had not only built up a portfolio in research and analysis, but he also engaged in various public speaking engagements, from TEDx Talks and university seminars to industry forums and panels.

At foodpanda HK, Woody leads the CSR and sustainability initiatives, strengthening the organisation's commitment to grow sustainably with its ecosystem of riders, merchants, and consumers.

Since joining, Woody has focused on tackling issues such as carbon emissions, plastic consumption, and food waste by implementing innovative best practices and establishing partnerships with market-leading environmental groups such as WWF-Hong Kong.

GREEN Hospitality is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

To learn more about how the hospitality industry in Hong Kong can reduce plastic waste, read our research here.

If you are inspired to improve waste management practices within your F&B business and reduce food waste, check out our F&B Playbook.

Follow us on social media for more tips on improving sustainability in the hospitality industry:

LinkedIn, Facebook, Instagram, Twitter, and YouTube.

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On this episode of GREEN Pursuit, our guest is Joshua Wong the Head of Sustainability at the Hongkong & Shanghai Hotels, limited, owner and operator of the iconic Peninsula Hotels and other luxury properties. He leads the sustainability function on implementing group-wide sustainable practices and projects, monitoring sustainability performance, managing environmental and social risks, as well as ensuring compliance to local environmental regulations.

In our chat, Joshua discusses the measures they have taken at the Hongkong & Shanghai Hotels to ensure that the seafood being served is sustainably procured.

GREEN Hospitality is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

If you are inspired to improve the sustainability of your F&B business, check out our F&B Playbook.

Follow us on social media for more tips on improving sustainability in the hospitality industry:

LinkedIn, Facebook, Instagram, Twitter, and YouTube.

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On this episode of GREEN Pursuit, our guest is Peggy Chan, the Executive Director at Zero Foodprint Asia. In our chat, Peggy explains how regenerative farming works and how it can help address problems affecting our food systems.

In 2012, Peggy opened Grassroots Pantry (GP) in Hong Kong with a mission to raise awareness of the inequities in our food system and to share knowledge on the benefits of whole food plant-based cuisine. GP became carbon neutral in 2018 and its first sustainability report was recognized by the United Nations Sustainable Development Goals ESCAP as a best practice case study on sustainable sourcing and responsible management.

Over the years Peggy has emerged as one of the region’s most authoritative voices on organic sourcing and systems thinking design; where she is often invited to speak on panels related to food policies on behalf of the food-service industry, develop educational programs, consult industry peers on sustainable practices while empowering them to take action. In 2020, Peggy developed Grassroots Initiatives Consultancy to assist foodservice professionals in their transition towards best practices that meet both human and planetary health goals.

Later that year, she gave a talk at TedxTinHauWomen as part of the TED Countdown global initiative on ‘Food Literacy as The Secret Recipe for Solving the Climate Crisis’, further sharing her ambition to transform the food system with the public. More recently, Peggy successfully self-published her first cookbook through a crowdfunding campaign - ‘Provenance: Principles of Plant-Based Cookery’, available in English and Traditional Chinese.

She has recently been tasked to lead non-profit projects in the region including scaling impact-venture Zero Foodprint to Asia - an NGO that works to rapidly mobilize funding from the food industry and restaurant sector to scale agricultural climate solutions.

An environmentalist at heart with a natural penchant for holding oneself accountable, she is currently furthering her expertise in assisting food businesses on their journey towards a net-zero transition.

Peggy is an alumni of Global Shapers Hong Kong, World Economic Forum, an active member of the Chefs' Manifesto SDG2 Advocacy Hub, a two-time Ted X speaker, and an HK Environmental Excellence Awardee in the service sector.

GREEN Hospitality is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

If you are inspired to improve the sustainability of your F&B business, check out our F&B Playbook.

Follow us on social media for more tips on improving sustainability in the hospitality industry:

LinkedIn, Facebook, Instagram, Twitter, and YouTube.

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On the inaugural episode of GREEN Pursuits, our guest is Richard Ekkebus, the Director of Culinary Operations and Food & Beverage at The Landmark Mandarin Oriental. In our chat, we find out how he gets staff and patrons’ buy-ins for his sustainable eating agenda. We will also shed light on what hotels and restaurants can do to tackle food waste in their operations from training employees on waste management to implementing policies and procedures.

Richard began his illustrious career via an apprenticeship in his home country, the Netherlands, under Michelin-starred chefs Hans Snijders and Robert Kranenborg, and further perfected his art under the tutelage of some of the greatest three Michelin-starred chefs in France, including Pierre Gagnaire, Alain Passard, and Guy Savoy. Committed to driving culinary exploration and creativity, Richard is admired for his fresh ideas and innovative spirit. Richard takes particular pride in the superb quality of his ingredients. “There is no compromise regarding quality.”

Currently, Richard oversees all cuisine at The Landmark Mandarin Oriental, one of the city’s most luxurious and distinctive five-star hotels. Under Richard’s supervision and guidance, Amber, the hotel’s contemporary fine-dining restaurant, is honoured to be bestowed with the Sustainable Restaurant Award and listed No.31 in Asia’s 50 Best Restaurants 2020.

GREEN Hospitality is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

To learn more about the issue of waste in the hospitality industry in Hong Kong, read our research here.

If you are inspired to improve waste management practices within your F&B business and reduce food waste, check out our F&B Playbook.

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Welcome to the GREEN Pursuits, podcast by GREEN Hospitality. 

GREEN Hospitality is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

Join us as we interview practitioners, experts and academics providing bite-sized advice on how to improve environmental, social and governance performances in the hospitality and travel industry.