G.R.E.e.N. Hospitality hackathon
In 2008, the Hong Kong Government launched a new waste sorting system, colour-coding material to make segregation easy. In the hospitality industry, there is only one bin in the hotel rooms which may demotivate recycling. This initiative was sadly insufficient as recyclable items regularly end up in the wrong recycling bins or normal trash cans. Through this challenge we expect participants to come up with creative ideas to tackle the problem of wrongful segregation and promote waste segregation in different means.
CHALLENGE: How can the hospitality industry change its business and operational policies to help to change this pervasive struggle in Hong Kong?
Waste Reduction and Circularity of waste
Within the board field of hospitality, there is a common problem that waste reduction policies are not well-implemented. On one hand, a wide range of products is made of plastic such as toothbrushes, which could not be decomposed. On the other hand, various single-use products, like shampoo bottles and cutlery, are thrown and end up in the landfill. Through this challenge, we hope that participants could combat this problem with innovative ideas.
CHALLENGE: With the support of technology, what can the hospitality industry do to be the pioneer in solving this chronic problem and let other sectors or industries imitate our practice?
Buffets are a prevalent practice in hotels to offer dining options to their guests. Plenty of leftovers are produced in the buffet restaurant. According to the data from The Hong Kong Environmental Protection Department, 3600 tonnes of food waste were produced every day in the commercial sector in Hong Kong. Only 2.06% of food waste would be recycled locally in 2018. Through this challenge, we anticipated that participants could suggest solutions to ease the current situation of food wasting.
CHALLENGE: How can the hospitality industry use their network and resources in a bid to change this phenomenon and back on the right track?
20-21 november 2020
Explorium hong kong
Teams for the Hackathon will be made up of three to five people. If you would like to register to compete, you can do so as an individual or as part of a team. You do not need a team to register - we will link you up with other participants and help you create a team.
Who can form a team?
Students from any Hong Kong university
Hospitality companies and their staff
Members from the community, civil society organisations or entrepreneurs
Students: 150 HKD
Others: 275 HKD (Early Bird 15% OFF)
Each G.R.E.E.N. Hackathon participant will benefit from the presence of mentors who are experts from relevant fields. Mentors will be available for individual team mentoring sessions to help participants shape and develop their ideas.
Who are our mentors
Hospitality & sustainability experts
Entrepreneurs & innovators
Civil Society & NGO representatives
Each competing team will pitch their final project idea to a panel of judges and a larger audience on Saturday evening during the G.R.E.E.N. Hospitality Innovation Night. After the pitches, the panel of judges composed of hospitality and sustainability experts will select the 3 best ideas.
Quality of idea
Originality of idea
Potential for implementation and impact
Cash award for the team
VIP tickets to the GREEN Hospitality Conference 2020
Cash award for the team
Tickets to the GREEN Hospitality Conference 2020
Cash award for the team
Tickets to the GREEN HospitalityConference 2020
Special Audience Award:
To be announced.
Everyone: Goodies and gifts from our sponsors & partners including...
foodpanda goodie bags with reusable cutlery
Jordan toothbrushes from Green Market
Hilton Shenzhen Futian
Fredrik is the General Manager of Hilton Shenzhen Futian and one of the Hilton's Corporate Responsibility Champions in China with extensive experience in implementing sustainability into the daily operations. Hilton is recognized for its leadership in redefining sustainable travel and tourism our leading travel with purpose program is new innovative way, and by 2030 we shall half our environmental footprint and double our social impact investment globally.
Director of Sustainability
Langham Hospitality Group
Carmen Ng is Director of Sustainability at Langham Hospitality Group. In her role, she leads and drives the sustainability strategy within the Group. She is responsible for a diverse range of sustainability programmes including strategy and policies development, management system, capacity building, stakeholder engagement, communication and reporting. She also believes in sustainability is everyone’s responsibility and her role is implanting this concept like a DNA into every colleague in the company.
Marco started his career as a public policy consultant in Southeast Asia, advising on political-economic issues and the Post-2015 Development Agenda for the UN and the Economist Intelligence Unit (EIU). He currently works for a Hong Kong-based family office with a strong entrepreneurial ethos that invests in growth-stage companies, often taking an activist approach to management. He is also the Co-founder of Earth.Org, a social enterprise that uses AI and remote sensing technology to map natural ecosystems worldwide.
Founder & Lecturer
Soap Cycling / HKU
David is a founder of Soap Cycling - Asia's first and largest soap recycling charity that works with students, hotels, corporates and volunteers in recycling soap to reduce waste and prevent hygiene-related diseases, and is also a co-founder of the Foundation for Shared Impact (FSI). At the University of Hong Kong, David teaches Social Venture Management, an experiential learning course that gives students an opportunity to work directly for social enterprises as he believes that many of society's largest problems can be addressed through social business.
Corporate CSR and Sustainability Manager
Rachel Yan develops impact-driven ESG strategies and programmes for Shangri-La’s 100+ hotels. She was previously co-founder and Project Director of Make a Difference Social Lab, Hong Kong’s first community-initiated public services innovation lab that teams up government agencies and citizens to redesign services for a better public life through design thinking. A tri-sector athlete and a social innovation advocate, she has a career trajectory in consulting, non-profits and co-creation.
Co-founder & CEO
The Kommon Goods
Alvin is the Co-Founder and CEO of The Kommon Goods, which produces eco-friendly products, gifts and souvenirs for corporates, hotels and events. He has been named Global Shaper by the World Economic Forum, and has been a keynote speaker and panellist at forums globally, also advocating for responsible investments and consumption on live TV, radio and newspaper articles. He holds two Masters degrees at the University of Cambridge.
Director & Lecturer
AS Management Services / CityU
“I really believe in the idea of Future!”
- Zaha Hadid
Andrea’s entire career is driven by sustainability, empowerment and community support. She is a Destination Management and Development expert, helping destinations to sharpen their product portfolio, getting different stakeholders and key concept owners together to secure resources for future tourism needs. She teaches Destination Management and works as a consultant for ESG projects. Her strategies and concepts are based on authenticity and sustainability.
K2 Business Sustainability Solutions
Kim Smith, the founder of K2 Business Sustainability Solutions, has worked for the UN, EU, UK & US Governments and NGOs in economic and political development roles, normally in austere, post-conflict regions. His projects have included a restaurant business demonstrator; sustainability projects in Kosovo, and institution building in Iraq. He is an alumnus of the University of Cambridge Institute of Sustainability Leadership.
With over 20 years of Greater China multi-media experience, Naveet McMahon is a highly respected executive in the media and tech sector. Leveraging her connections in Asia Pacific whilst tracking market trends, Naveet McMahon has co-founded bakbamboo, a consultancy and supplier of environmentally sustainable products, where she leads the business strategy to accelerate the company's expanding presence globally with the mission of eliminating single-use plastics.
Associate General Counsel & Co-founder
HSBC / bakbamboo
Tania is the co-founder of bakbamboo a consultancy and supplier of environmentally sustainable products for the hospitality sector. Tania is also a seasoned financial services lawyer and manager having worked in the industry for over 18 years in London, Australia and Hong Kong. She has also worked for a number of NGOs and not for profits and started sinfreestraws in Hong Kong prior to bakbamboo.
Stanley Pang is the General Manager of Weava, a fast-growing education startup with 100K+ members globally. He is also a board member of the non-profit Soap Cycling, a leading soap recycler in Asia. He is passionate about social ideas that impact Hong Kong positively and how technology can help change the social enterprise landscape.
Consultant & Sustainability Advisor
Food Made Good Hong Kong / The Purpose Business
Originally from the US, Diana has lived in Hong Kong and worked across China for the last seven years. She is a Sustainability Advisor at The Purpose Business, a profit for purpose consultancy helping Asian businesses strive towards responsible growth, and a consultant for Food Made Good, bringing strategic thinking and a systems approach to help members embed sustainability thinking across their entire value chain. Since joining The Purpose Business, Diana has managed and advised on sustainability strategy and communications projects for some of Hong Kong and Asia's biggest influencers, including The Hong Kong Jockey Club and Jardine Matheson.
Events Manager & Head of Green Queen Biz
Aigul Safiullina is Events manager at Green Queen Media, trail runner, and conscious Breathwork instructor hailing from the Ural mountains in Russia. Having previously reported on climate change and environmental issues for the media outlets in South America, she decided to make a bigger change when she moved to Hong Kong. Combining her storytelling and leadership skills, Aigul has co-founded two startups focused on zero waste lifestyle and mindfulness, organized a number of events – from small meetups to big-scale conferences, including StartmeupHK Festival with Invest HK and multiple sustainability-themed Startup Weekends with Techstars. She is also a certified climate reality leader trained by Al Gore.
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For over 7 years FSI have either started, incubated or assisted a range of early-stage social enterprises in Hong Kong and beyond. Through that process, they have developed substantial experience and expertise in what social enterprises and entrepreneurs need and the challenges they face.
The University of Hong Kong, Faculty of Business and Economics, is connected to the conference via its Social Venture Management Course (SVM) through which students take part in experiential learning projects such as the G.R.E.E.N. Hospitality Conference.
Hilton Hotels & Resorts is a global brand of full service hotels and resorts with 586 Hotels and Resorts properties spanning across 85 countries. The flagship brand of Hilton, one of the largest hotel brands in the world, has become a leader in sustainable practices and innovation in the hotel industry, with its commitment to cutting its environmental footprint in half and doubling its social impact investment by 2030.
foodpanda Hong Kong, subsidiary under Delivery Hero, is a worldwide leader of the food delivery industry dedicated to providing a wide range of cuisine choices to cater to the tastes of different people in the glorious city. Since its creation in 2014, the on-demand food delivery service has grown to more than 6,000 partner restaurants across Hong Kong Island, Kowloon and the New Territories.
Green Common is the world’s first plant-based concept store to create a revolutionary food and lifestyle experience by introducing some of the most advanced global foodtech innovations. The overall mission is to “Make Change Happen; Make Green Common” by innovating solutions that can empower the world with sustainable and wholesome plant-based choices.
Green Market is an environmental education and green product marketing platform in Hong Kong. The founders love to source, develop and promote high quality green choices for businesses and individuals. The company provide free environmental training services to organizations and provide work opportunities to retirees to enrich their social connectedness.
SpiceBox Organics is a boutique USDA National Organic located in Mid Levels and Kennedy Town offering over 1000 products, freshly prepared grab & go meals and full-service café counters. The company’s mission “the conscious choice” aims to inspire and educate the local community on making better food choices.
Bakbamboo is a consultancy and sustainability service and supplier of customised, eco-friendly products at a wholesale level to hotels, resorts, aviation, and beyond. Bakbamboo products are carefully selected based on their environmental impact, with the ultimate goal of assisting in the reduction of single-use plastics in these industries.
Sustain HK is a platform focusing on industry-level conversations and exchanges, bringing together change-makers, influencers and the public, with a view towards making Hong Kong a more sustainable city. Sustain HK is powered by the Hong Kong Hub of the Global Shapers Community, an initiative of the World Economic Forum.
Green Queen, founded by Sonalie Figueiras, is Asia's largest eco wellness media platform, advocating for social and environmental change using original, inspiring content. Figueiras is also the founder and CEO of Ekowarehouse, the global sourcing platform for certified organic products, with a mission to make safe food accessible and affordable for all.