20-21 november 2020
Explorium hong kong
20-21 NOVEMBER 2020
G.R.E.e.N. Hospitality hackathon
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: 200 HKD
Others: 375 HKD *Early Bird - 20% OFF before Sep 15, 2020
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
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 & Circularity of Waste
Within the broad field of hospitality, there is a common problem that waste reduction policies are not well-implemented. On one hand, waste generation could be avoided by providing re-usable items such as washable and refillable bottles for water or shampoo. On the other hand, compostable products such as bamboo toothbrushes or reliable recycling methods could be used to ensure a basic level of circularity. 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 get back on the right track?
VIP tickets to the GREEN Hospitality Conference 2021
Tickets to the GREEN Hospitality Conference 2021
Tickets to the GREEN HospitalityConference 2021
Special Audience Award:
To be announced.
Everyone: Goodies and gifts from our sponsors & partners including...
Foodpanda goodie bags with reusable cutlery
Director of Culinary Operations and Food and Beverage
Mandarin Oriental Hotel Group
Richard Ekkebus is the Culinary Director at The Landmark Mandarin Oriental, Hong Kong, overseeing all cuisine at one of the city’s most luxurious and distinctive five-star hotels. Committed to driving culinary exploration and creativity, Richard is admired for his fresh ideas and innovative spirit. In December 2018, the hotel’s signature restaurant, Amber, closed temporarily for renovations. During the four-month closure, Richard spent ...
Director of Policy & Research
Business Environment Council
Simon Ng is Director – Policy & Research at the Business Environment Council. He is responsible for BEC's work on policy advocacy, thought leadership development, and collaborative research on various environmental issues, including climate change, circular economy and sustainable living environment. Simon has over 20 years of experience in academic/policy research, project management and stakeholder's engagement.
G.R.E.E.N. Hospitality & HKU
Lucia manages all the activities of the G.R.E.E.N. Hospitality and her interest in sustainability started while studying at the university where her research revolved around the impact of tourism and the traditional food heritage. She holds a joint master degree in Tourism Management with a strong focus on ESG and creation of shared value awarded by the University of Southern Denmark, the University of Ljubljana (Slovenia) and the University of ...
Chief Sustainability Officer
Denise Chen is both the Senior Vice President, Chief Sustainability Officer of Melco Resorts & Entertainment and the Group Treasurer. 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.
Joint Venture Representative
New Life Plastic Ltd
Nigel is leading the team of New Life Plastics Limited to develop Hong Hong’s first advanced plastic bottle reprocessing facility being built in EcoPark. Nigel is a Chartered Engineer and Resource and Waste Manager with more than 45 years’ experience and has been responsible for studies, design, finance and project management of numerous resource management schemes in Hong Kong and the United Kingdom.
Corporate Sustainability Manager
The Hongkong and Shanghai Hotels, Limited
Joshua’s role in The Hongkong and Shanghai Hotels, Limited (HSH) is to support the implementation of the group sustainability strategy – Sustainable Luxury Vision 2020, across all operations worldwide including the iconic Peninsula Hotels, commercial properties, clubs and services.He has broad ranges of experience in improving company’s sustainability performance ...
Tim is the founder of Hong Kong based tech startup and social enterprise, Circular City. He is also Head of Product Design & Engineering at ESF Island School, and has expertise in the areas of Circular Economy, Design Thinking, and applications of emerging technologies. He is a regular finalist in startup challenges and loves to talk about innovative ideas around waste!
Crystal is the marketing assistant of HK Recycles, a social enterprise that provides accountable and reliable recyclable collection services to commercial and residential clients. Aside from focusing on environmental protection, it also hired the disadvantaged as a full-time collector. She enjoys holding ...
Tze Wei U
Head of Product and Business Development
Tze Wei is Head of Product and Business Development at Mango Materials, a California-based startup developing an award-winning technology that turns waste greenhouse gases into a biodegradable material to replace plastic. He works to get leading brands on board with circular materials and launch innovative forward-thinking products.
Amelie joined CDP in April 2018 as Project Officer for corporate engagement in Hong Kong and Southeast Asia. In her role at CDP, she focuses on liaising with companies, investors and partners in the region, and working to champion CDP's initiatives with regional stakeholders to drive the mission of mainstreaming ...
Founder & Lecturer
Soap Cycling/ HKU
David Bishop 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. David is also a co-founder of the Fair Employment Agency and believes ...
Kimberley is a Supervisor with over 8 years of experience in providing subject matter expertise and advisory on sustainability-related disciplines, including carbon, water, energy efficiency, green buildings, health & safety, social impact, labour and human rights ...
Xi is a qualified Chartered Accountant and has a master’s degree in Finance and Economics from the London School of Economics and Political Science and a bachelor’s degree in Economics from the University of Warwick in the UK. Xi is fluent in Mandarin Chinese, English, French and Romanian.
To discuss alternative forms of sponsorship such as catering, goodies, or prizes, please contact us at firstname.lastname@example.org
For over 7 years FSI has 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.
PRIZES sponsors 2019 - 2020
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 the 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.