As the global tourism industry continues to navigate an era defined by uncertainties like climate shocks, health crises, political and economic volatility, and social disruption, the conversation has gradually shifted from recovery to resilience. 

In a few weeks, Hong Kong will be set abuzz with celebration, reunion, and generosity during the Lunar New Year. This presents an opportunity for hospitality professionals to rethink how we can creatively and responsibly reduce our food waste on this festive occasion.

First it drew backlash for its all-men leadership team, then it was postponed because of the COVID-19 pandemic. In a few days, the 26th...