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hackathon activities
Virtual Preparatory Workshops
To prepare everyone for this innovation journey, we will be holding a series of virtual workshops for the registered participants. Participants will learn about the concepts of Social Innovation, Design Thinking and how to pitch innovative ideas to the audience.
Schedule
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9 Nov - Introductory Call & Social Innovation Workshop
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Guest Speaker: Walter Yu Hang Tsui, Co-Founder & CEO @ CareER Association
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12 Nov - Design Thinking Workshop
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Guest Speaker: Cesar Jung-Harada, Founder and Director @ MakerBay
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18 Nov - Pitching Workshop
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Guest Speaker: JP Stevenson, Corporate Strategy @ Fung Academy
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G.R.E.E.N. Hospitality Hackathon Kick-Off
(Invitation Only Event)
Venue: The Garage (Deloitte)
20 November 2020
Friday evening will be a kick-off event for the G.R.E.E.N. Hospitality Hackathon. It will be a chance for the registered participants to come together for the first time and meet their peers, other teams, organisers and some of the mentors.
Friday
17:30 - 18:00 Registration
18:00 - 18:15 Hackathon Opening
Justen Li - Chairman of Soap Cycling & Legal Counsel at Swire Hotels
Lucia Loposova - Lead at G.R.E.E.N. Hospitality
18:15 - 19:15 Panel Discussion with Q&A
Moderator:
Lucia Loposova - Lead at G.R.E.E.N. Hospitality
Speakers:
Carmen Ng - Director of Sustainability at Langham Hospitality Group
Ada Yip - Chief Empowerment Officer at Urban Spring
Anushka Purohit - CEO & Co-Founder of Breer Limited
19:15 - 19:45 Presentation of Ideas
(each team rep will introduce their idea shortly in 3 minutes - 3 slides)
19:45 - 20:00 Hackathon Briefing
Recap of the schedule and process for Saturday, Q&A
20:00 - 20:30 Networking
G.R.E.E.N. Hospitality Hackathon Competition
Venue: Explorium Hong Kong
21 November 2020
"Hacking" in the teams will happen on Saturday between 9:00 am - 5 pm. Teams will
work on fine-tuning of their ideas and preparing a pitch that will be presented to the audience at the G.R.E.E.N. Hospitality Innovation Night the same evening.
Saturday
*tea & coffee, snacks provided throughout the day
08:30 - 09:30 Welcome & Energizers
09:30 - 13:00 Morning hacking
12:45 - 13:00 Submission of posters
13:00 - 14:00 Team Working Lunch
13:00 - 17:00 Afternoon hacking
Mentors will be available at the venue / on call
17:00 Submission of final project decks
17:00 - 18:00 Pitch preparation
18:00 - 19:00 Light Dinner
G.R.E.E.N. Hospitality Innovation Night
(Public Event - Registration Required)
Venue: Explorium Hong Kong
G.R.E.E.N. Hospitality Innovation Night will showcase innovative ideas of the competing
teams who will pitch their projects to a panel of judges.
This event is open to the public but prior registration is required to ensure social distancing.
Saturday
19:00 - 19:15 Opening remarks
Justen Li - Chairman of Soap Cycling & Legal Counsel at Swire Hotels
Lucia Loposova - Lead at G.R.E.E.N. Hospitality
19:15 - 20:00 First pitching round
(5 mins presentations + 5 mins judges' questions)
20:00 - 20:15 Short Break
20:15 - 21:00 Second pitching round
(5 mins presentations + 5 mins judges' questions)
21:00 - 21:15 Audience voting & judges deliberate
21:15 - 21:30 Announcement of winners & Closing
Justen Li - Chairman of Soap Cycling & Legal Counsel at Swire Hotels
21:30 - 22:00 Networking Drink
Light refreshments will be served
There will be an opportunity to buy beer made out of waste bread
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?
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Students from any Hong Kong university
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Hospitality companies and their staff
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Members from the community, civil society organisations or entrepreneurs
Participation fee
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Students: 200 HKD
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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.
In order to prepare the participants for the task a series of virtual workshops will be offered on topics such as Social Innovation, Design Thinking and Pitching.
Who are our mentors
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Hospitality & sustainability experts
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Entrepreneurs & innovators
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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.
Judging criteria
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Quality of idea
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Originality of idea
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Potential for implementation and impact
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Presentation
Waste Segregation
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 models to enhance the waste segregation and thus increase the recycling rates of waste?
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 a pioneer in creating circular waste systems and reduce its waste?
Food Waste
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 its networks and resources in a bid to change the issues related to food waste segregation, collection and processing?
questions?
1st Place
5,000 HKD
VIP tickets to the GREEN Hospitality Conference 2021
2nd place
2,000 HKD
Tickets to the GREEN Hospitality Conference 2021
3rd place
1,000 HKD
Tickets to the GREEN Hospitality Conference 2021
Special Audience Award:
To be announced.
Everyone: goodies and gifts from our sponsors & partners including...
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Foodpanda - a tote bag with reusable cutlery
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Lexngo - GoGreen reusable water bottle
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Rooftop Republic - complimentary tickets to GreenFest 2020
judges 2020
Richard Ekkebus
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 ...
simon Ng
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.
Lucia Loposova
Lead
G.R.E.E.N. Hospitality
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 ...
denise CHen
Chief Sustainability Officer
Melco Resort
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.
Nigel Mattravers
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.
Mentors 2020
Joshua Wong
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 ...
cesar jung-harada
Senior Leturer & Director
HKU/MakerBay
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 ...
carmen Ng
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.
Xi chen
Associate Director, Sustainability
Deloitte
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. Her expertise she brings to Deloitte China is on corporate sustainability issues covering topics of Green Finance, responsible investment, ESG strategy, climate change strategy and impact assessment
david Bishop
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 ip
Manager, Sustainability
Deloitte
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 ...
Tze Wei U
Head of Product and Business Development
Mango Materials
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 biodegradable material to replace plastic. He works to get leading brands on board with circular materials and launch innovative forward-thinking products.
Laura Offe
Co-founder & Owner
Meraki Hospitality
Having grown up in Hong Kong, Laura brings a wealth of experience from its vast hospitality landscape and fast-paced food & beverage scene. She has also worked at some of the world’s most iconic hotels from London to Hong Kong. Aside from managing her own Hong Kong-based boutique consulting firm specialising in Food & Beverage, Hospitality and Retail, Laura has teamed up with her brother Alexis Offe to found Meraki Hospitality Group which owns and operates Uma Nota Hong Kong, Uma Nota Paris, BEDU Hong Kong and Mamma Always Said.
Cristina Michellini
COO of APAC
Livin Farms
Cristina is the COO for APAC at Livin Farms, a start-up advancing sustainability education. As experts in insects and insect growing technologies, Livin Farms inspires sustainable behaviours and environmental awareness through the example of insects. Cristina has worked in the education sector, holds a PhD in Tourism management, and can advise on alternative career paths in the sustainability field for tourism majors.
Matthew Zhao
Food Scientist
Big Idea Ventures
Dr Matthew Zhao is the Food Scientist at Big Idea Ventures, a venture capital firm which invests in future food technologies in the alternative protein ecosystem. His technical expertise includes specialisation in post-harvest technology, food packaging and processing, and shelf-life evaluation. Under his guidance, several companies were successful in adopting innovative novel technology, solutions and processes to commercialise their product with better nutritional value, a stable shelf-life among other value-added functional properties. He holds a PhD in Food Technology from Massey University, New Zealand.
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!
Tim Parker
Founder
Circular City
Walter Tsui is a passionated person though he was born with both eyes visually impaired and now has less than 10% eyes sight. He is dedicated to serving the disable community by developing sustainable disabilities inclusion strategies and promoting accessibility in terms of building design and digital inclusion. He is currently the Chief Executive officer and co-founder of CareER Association which is the first charity to focus on supporting higher educated people with different types of disabilities and special needs. He started his career in corporate sector, gained various employment experiences in FMCG, social enterprise and investment banking industry and multi-national companies with his severe low vision. He has studied and worked abroad in the US and Germany.
Walter Tsui
Co-Founder & CEO
CareER
JP Stevenson
Senior Manager
Fung Academy
JP is a part of the Strategy & Business Practices division of the Fung Group where he advises Fung Group companies on strategic planning and business model innovation. He
is a founder of the Hong Kong University of Science & Technology's Global MBA Challenge, Asia's largest business school case competition. He has worked closely with start-ups and student groups alike on pitch presentations. He also successfully led numerous teams in global pitching competitions, including Google & University of Southern California's Global Consulting Challenge, which his team won in 2016.
Anushka purohit
CEO & Co-Founder
Breer
Anushka is a 20-year-old young entrepreneur, looking to make Hong Kong better one step at a time. As a polyglot who can speak 5 languages, including Cantonese and Mandarin, she uses her technical knowledge from studying Electronic and Computer Engineering at HKUST, and her client-facing personality, to pioneer change.
Ada Yip
Executive Director
Urban Spring
Ada is the Chief Executive Officer of Urban Spring, a purpose-driven startup with a mission to reduce the consumption of single-use plastic bottles through building a network of well-designed and well-maintained water refill stations. She is also a director of WYNG 43 Social Investment which invests financial and human capital in innovative mission-focused start-ups. Prior to these ventures, Ada was the Program Director of the i2i (incubation to investment) program at SOW Asia. Ada also sits on the board of Hong Kong Institute of Social Impact Analysts and Education For Good. She volunteers at a number of non-profit organizations and is a part of the Advisory Committee on Enhancing Employment of People with Disabilities under the Social Welfare Department of the Hong Kong Government. Ada was born and brought up in Hong Kong. She has been fully dedicated to supporting the social entrepreneurship development in Hong Kong since 2013. Prior to embarking on this journey, Ada worked at a number of financial institutions in Toronto, Hong Kong and Tokyo.
Peggy chan
Founder, Director & Principal Chef-Consultant
Grassroots Intiative
In 2012, Peggy Chan opened Grassroots Pantry in Hong Kong with a mission to raise awareness and share knowledge on the benefits of plant-based cuisine. A lot has changed since then. Sourcing unprocessed, sustainable ingredients, the award-winning restaurant earned praise for its inventive, flavourful dishes and set new standards in healthy eating. As chef and owner, Peggy Chan emerged as the region’s most authoritative voice on organic sourcing, and sustainable food systems. Her approach to plant-based cooking is technique-driven, with an added dose of mindfulness, bringing out textures and depth of flavour in vegetables and legumes. Continuing to challenge convention and explore new possibilities for plant-based cuisine, in 2019 Peggy transitioned Grassroots Pantry into Nectar, a high-end dining concept featuring a progressive, seasonal tasting menu using locally-sourced and often forgotten ingredients. Seeking opportunities to scale evidence-based knowledge wherever she could, Peggy developed the Grassroots Initiatives Consultancy arm in 2020 to encourage foodservice professionals to rethink their operational decisions from sourcing, menu development, nutrition, to waste management, and how those decisions affect the planet and its ecosystems.
organising team
Lucia Loposova
Lead
G.R.E.E.N. Hospitality
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 (EMTM - European Master 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 Girona (Spain). She hopes that G.R.E.E.N. Hospitality with its initiatives and strategic partnerships can create a roadmap for innovative and sustainable practices in the industry across Asia and beyond.
Eliana Nutland
Event Management Intern
G.R.E.E.N. Hospitality
Eliana is a second-year undergraduate student studying International Hospitality Management at the University of Surrey, United Kingdom. Currently, she is undertaking an exchange at HK PolyTechnic University. She believes that G.R.E.E.N. Hospitality is promoting and making a sustainable impact to the hospitality industry. Eliana is excited to learn more about green living in order to make a difference and promote a more sustainable future!
Christy Wong
Event Management Intern
G.R.E.E.N. Hospitality
Christy is a second-year undergraduate student majoring in Environmental Management and Technology at The Hong Kong University of Science and Technology. She loves hiking and diving. She believes that joining G.R.E.E.N. Hospitality is a precious opportunity for her to work towards her passion as she can motivate more and more people to value sustainability. She believed that this is her initial step to learn, experience and form a solid foundation to take further steps to contribute to a sustainable world.
TC Li
Communications Manager
Foundation for Shared Impact (FSI)
The Communications Manager at the Foundation for Shared Impact (FSI), TC Li, an avid reader and writer, as well as a Climate Reality Leader, hopes to engage more people to create a positive impact by telling stories of visionary social impact leaders and innovative solutions.
Michelle
Kit Ling Lee
Communications Intern
G.R.E.E.N. Hospitality
Michelle is a penultimate year student at The University of Hong Kong, majoring in marketing & food and nutritional science. She hates to be constrained by limits and enjoys trying out new things. She is mainly responsible for GH social media and marketing campaigns to promote the values of sustainability and to raise environmental awareness. Just hit her up if you want to brainstorm some new ideas with her!