.png)
OUR PROGRAMMES
We’re dedicated to creating real change in the hospitality sector, actively contributing to the realisation of Tourism Blueprint 2.0 and Climate Action Plan 2050. Through a range of initiatives – from rigorous research and practical food waste audits with our F&B partners, to engaging training sessions, impactful government-funded campaigns, influential conferences, strategic think tanks, and solution-oriented hackathons – we're driving sustainability forward through our programmes.
HONG KONG & GREATER BAY AREA
SUSTAINABLE HOSPITALITY
ROADMAP
The Hong Kong & Greater Bay Area Sustainable Hospitality Roadmap was launched in 2023, as a collaborative initiative to integrate and accelerate sustainability as a core value across the hospitality ecosystem in Hong Kong, Macau, and the rest of the Greater Bay Area (GBA) region. The objective of the Sustainable Hospitality Roadmap remains to foster innovation and use sustainability as the main drivers of business competitiveness for the region.
In collaboration with the hospitality industry in Hong Kong and the GBA, the Roadmap convenes practitioners to agree on a range of initiatives towards achieving sustainable tourism, helping to revitalise the region as a leading green tourist destination.
FOOD WASTE TO GOOD TASTE
Initiated in 2022 by The University of Hong Kong School of Biological Sciences and GREEN Hospitality, Food Waste to Good Taste is a Knowledge Exchange-funded initiative addressing food waste. This project stemmed from a shared curiosity about merging scientific knowledge with the hospitality industry to tackle Hong Kong's significant food waste problem.
The first iteration launched with educational and student innovation seminars designed to raise awareness. It then evolved into workshops for F&B practitioners, equipping them with the practical skills and knowledge to minimise waste in their operations. In 2025 the third iteration culminates with the release of "Conscious Cooking - Asian Delights," an Asian-inspired cookbook featuring nine commonly overlooked kitchen scraps that can boost the nutritional value of meals and recipes from some of Hong Kong's top chefs, in partnership with CHOMP food-saving app.
GREEN INNOVATION FOR SUSTAINABLE HOSPITALITY
During COVID-19, hospitality practitioners recognised the challenge of sustainability and the movement grew across the globe. To support this transition, we created a program called "Green Recovery for the Tourism and Hospitality Industries through Innovation & Technology". The program included a slew of stakeholder engagements to discuss current sustainability challenges, industry roundtables, a hackathon to find practical solutions and a regional conference. We also developed case studies with industry best practices and directories to fast-track sustainability in the hospitality industry in Hong Kong and Asia by utilising innovative technologies.
PROJECT ACTIVITIES
10 Events - 8 Think Tanks, 1 Conference, 1 Hackathon
10 Publications - case studies and guidebooks
Build a business directory of sustainability solutions
ENGAGEMENT & IMPACT
730+ Participants
50 Local & International Speakers
44 Sponsors & Partners
200 Sustainability Solutions mapped
22 Innovation Teams participated in the Hackathon with
3 admitted to HK Science & Technology Park Startup Program as a result
FUNDED BY
KEY PARTNERS & SPONSORS
WATER CONSERVATION:
‘WATER WISE CAMPAIGN’
In 2021, we were appointed by the Social Sciences Faculty of the University of Hong Kong - Jockey Club Water Initiative on Sustainability and Engagement (JC-WISE), to engage the hospitality industry on water conservation. This project involved training for employees and hospitality businesses (hotels, restaurants) as well as a visual campaign directed at consumers on the importance of water and water conservation through personal and business actions. to conserve water
ENGAGEMENT & IMPACT
285 staff trained on water conservation initiatives across 10 businesses
78% gained significant knowledge about water sustainability
71% would change their daily consumption habits to conserve water better
80% of organizations committed to change their practices to conserve water
FUNDED BY
PARTICIPATING ORGANISATIONS
WASTE REDUCTION:
‘ZERO-WASTE TO LANDFILL’
During this one-year project, we engaged 20 F&Bs (Restaurants, Bars, and Coffee Shops) with the aim to reduce waste to landfill and empower employees to adopt correct waste segregation practices.
Over the 3 months that we spent with each business, we helped set up a circular waste management system, establish a waste measurement process, and implement practices that led to reduction of waste.
PROJECT ACTIVITIES
-
Waste Segregation Training
-
Waste Measurement & Audit
-
Waste Reduction Strategy Development
-
New Waste Practices Implementation
-
Supplier Connections & Set-up
ACHIEVEMENTS & IMPACT
20 Businesses served
100+ Employees trained
25-85% Range of Cost Reduction (among 20 F&Bs per month)
F&B PARTNER'S RESULTS (EXAMPLE)
83.7% Cost reduction per month (10,349 HKD → 1,686 HKD)
66.9% Recycled waste per month (1,065 KG of total waste 1,593 KG)
FUNDED BY
PARTNERS
SME SUSTAINABILITY
ACCELERATOR
Empowering Businesses for a Greener Tomorrow through Training, Tools and Resources
We were able to further expand our capacity-building efforts through our collaboration with the Urban Conservancy in the US, which allowed us to deliver two food waste training sessions to a US audience of 16 participants hailing from SMEs and micro food and beverage businesses based in New Orleans, Louisiana. As part of this collaboration, we also developed and delivered a pilot training to 14 participants in Hong Kong on Waste Reduction & Circularity with specific case studies and exercises tailored to the hospitality industry.
While providing training, we tried to understand the current business practices around food waste as well as the impact of the training. To that end, we conducted comprehensive surveys among the participants before and after each training workshop. From the results, we learned that 64.7 % of the workshop attendees had never measured their waste before, and 64.7% of their businesses had not conducted waste audits. After the training, 81.8% reported that they would conduct waste audits, and all participants stated that they would make an effort to reduce waste.
TRAINING PROGRAMMES ON:
-
Circular Economy
-
Waste Reduction
PARTNERS
YOUTH EMPOWERMENT:
‘GREEN AMBASSADORS’
PROGRAM
We engage a large number of youth and skilled volunteers to accomplish our missions. This is not only for our benefit but also for the benefit of the young professionals. We believe sustainability is everybody’s job, and we empower our young leaders with skills and knowledge of sustainability so they can implement it in practice, no matter what position they will assume in the future.
PROJECT ACTIVITIES
-
On-the-job training with sustainability in focus in every role
-
Soft-skills training: Learning from Failure & Building Resilience, Inter-cultural Communication, Team Work
-
Sustainability Challenges: Ditch the Plastic, Green Plate, Water Wise
-
Volunteering & Site-Visits; Beach Clean Ups, Soap Recycling
ENGAGEMENT & IMPACT
250+ youth empowered through our placement program
98% felt more employable as a result of the placement
