From state-of-the-art water conservation measures to food recycling systems, hotels in Hong Kong are striving to make a positive environmental impact and offer guests sustainable experiences – as well as the inspiration to go green.  

Responsible for around 1% of global emissions, according to hotels generated 363 million tonnes of carbon dioxide in 2021, enough to power about 45.7 million homes a  year. Energy, waste and water management remain pressing issues, and as hotels continue to expand their portfolios around the world, there is a greater need for efficient operations backed by sustainable initiatives.

In 2022, Hong Kong's total greenhouse gas emissions amounted to 33.5 million tonnes, representing a decrease of about 4% compared with 2021. In line with Hong Kong’s Climate Action Plan 2050, the Government has not only introduced a waste charging scheme, but is also banning disposable plastic tableware and  plastic products from 22 April, coinciding with Earth Day. The target is to reduce carbon emissions by 50% before 2035 as compared to the 2005 level, and to achieve carbon neutrality before 2050.

“Promoting renewable energy and waste reduction as well as recycling are by far the key initiatives to pursue sustainability in the hospitality sector, which has made laudable efforts on the renewable energy front,” said Secretary for Environment and Ecology Tse Chin Wan.

He pointed out that going “plastic-free” is not only about protecting the environment but also ourselves and future generations. “While hotels are still allowed to provide such disposable plastic products at a charge, it is ever encouraging to see that the hotel sector seeks not only to comply with the regulation, but has been proactive in sourcing non-plastic alternatives so as to provide a green and sustainable hospitality experience for tourists. Because of the hotel sector’s green enthusiasm, product suppliers are coming up with more non-plastic options at increasingly lower price levels.”

Attracting Eco-Conscious Visitors

Adopting sustainable practices also helps to improve hotel brand image and attract more eco-conscious customers. Recent studies have shown that millennials and Gen-Z, who represent a sizeable chunk of global travel spending, are willing to pay more for sustainable experiences as they seek to reduce their carbon footprint. Embracing social responsibility beyond marketing strategies helps hotels to gain guests’ loyalty and trust, while burnishing Hong Kong’s reputation as an international travel hot-spot that takes sustainability seriously.

“The hotel industry in Hong Kong has always been at the forefront of supporting the Government in sustainable development,” said Peter Wong, Chairman of the Hong Kong Hotels Association (HKHA). “The industry has taken significant steps to adapt its business strategies to centralize ESG, and has embraced sustainability practices proactively, which has helped it gain a competitive edge in the global market.” 

To further strengthen the sector’s competitiveness, HKHA launched an ESG development program in 2021 to equip members with the knowledge and skills required to apply ESG concepts and practices. 

Sustainable Practices

With Hong Kong working to transition to a low carbon economy, decarbonization and waste management have become some of the key focuses of the sector.

“Sino Hotels continues to seek practical ways to reduce energy consumption, improve efficiencies in our operations, and implement an array of environmentally friendly measures to enhance energy efficiency, while raising awareness among our stakeholders,” said Nikki Ng, Non-Executive Director, Sino Group, and Chairman of the Chamber’s Retail and Tourism Committee.

Sustainable consumption is at the foundation of the group’s resource and waste management efforts. “Since 2018, we have installed smart filtered water stations and removed plastic bottled water from our hotels. Food waste is managed through a structured recycling programme and by working with likeminded partners,” she explained. 

The Fullerton Ocean Park Hotel in the Southside offers smart filtered water refill stations all around the property for guests as a sustainable option to replace plastic bottled water, said Melanie Kwok, Assistant General Manager, Sustainability, Sino Land Company Limited. Its EcoBricks Path, constructed with 2,800 bricks in partnership with Sino Inno Lab, used over 800kg of plastic upcycled from 30 old washing machines and 38 road barriers, saving it from going to landfills.

To promote urban biodiversity and responsible consumption, the hotel’s Farm by the Ocean initiative celebrates local biodiversity by growing herbs for its restaurants and bars. It also sources sustainable seafood for its restaurants, and is one of the members of the Sustainable Seafood Business Membership Programme organized by WWF Hong Kong.

Another Sino brand, the Hong Kong Gold Coast Hotel, is a family-friendly beach resort that embarked on its green journey in 2018. Green initiatives include replacing  single-use plastic amenities, utensils and bottled water, and installing solar panels to generate renewable energy. It also boasts Hong Kong’s first Green Upcycled Room, which features colourful furniture and art made with upcycled waste from the hotel.

“In 2022, Sino Group announced a decarbonization blueprint and set GHG emission reduction targets with HKUST academics as per the Science Based Targets Initiative methodology,” said Ng. “In Hong Kong, we were among the first to sign the Business Environment Council’s Low Carbon Charter in March 2019.  We also disclose annual GHG emissions in the Environment and Ecology Bureau’s Carbon Footprint Repository for Listed Companies in Hong Kong.”

Meanwhile, Sheraton Hong Kong Tung Chung Hotel is actively working on the BEAM Plus (Green Hotel) project, which emphasizes sustainable building design and operation. Other initiatives include a collaboration with the Environmental Protection Department to ensure proper disposal of chemical waste, specifically through fluorescent tube recycling.

“We have also partnered with (nonprofit organization) Foodlink to minimize food waste through data analysis and redistribute surplus food to those in need, while implementing refillable bottles or water dispenser in guest rooms to reduce single-use plastic waste,” explained General Manager Adam Cheng. “Plastic amenities have also been swapped out with wooden alternatives. Other ongoing efforts include the installation of solar panels on the rooftop.”

Over at Hong Kong PolyTechnic University’s Hotel Icon – the world's first fully-integrated teaching and research hotel – many eco-initiatives are in place to reduce the impact of the hotel’s operations. Rooftop solar panels power an 18-metre tall vertical garden, home to 8,603 plants spanning 71 species. Efficient lighting systems have been installed across the property, and rooms have been fitted with filtration and purification drinking water systems. 

General Manager Ian Lee said the hotel’s in-room Green Program features biodegradable and compostable amenities derived from plant starch, fibre and synthetic  polymer. And tapping Hong Kong’s reputation as a leading culinary destination, the hotel’s restaurants utilize food recycling systems and employ food waste recycling technology such as Orca, to minimize waste and recycle water. The hotel also collaborates with sustainability-minded suppliers to ensure its operations and environmental goals align.

In 2020, the luxury boutique brand Ovolo Hotels took a significant step towards ethical eating and conscious cuisine by becoming the first international hotel brand to commit to a vegetarian-led offering. “Our objective is to transform  people’s mindsets around how irresistible plant-based food can be – it’s not only good for you but good for our planet too,” said Amanda Cottome, Director of Brand Experience and Sustainability.

Offering Plant’d, plant-forward cuisine that evolves seasonally, Ovolo Central’s VEDA restaurant recently collaborated with Cathay Pacific on the development of the airline’s new plant-focused meals that focus on nutrition and flavour while reflecting international culinary influences around the world. “The hotel has also removed single-use plastics while minimizing food waste and implementing recycling schemes,” said Cottome.

To dovetail with the Government’s climate action plan, Ovolo Hotels will work to improve energy efficiency via upgrades to energy management systems, building automation and controls.

Hong Kong and Shanghai Hotels, which owns The Peninsula Hong Kong, has had a corporate responsibility and sustainability programme since 2013. “The group’s current strategy, Sustainable Luxury Vision 2030, focuses on three stakeholder pillars – enhancing our guest experience, empowering our people and enriching our communities,” said CEO Clement Kwok. 

The Peninsula Hong Kong collaborates with SoapCycling to recycle amenities such as partially used soap bars, shampoo and shower gel. Surplus food is donated to local charities and food banks. A long-term partnership with The Nature Conservancy ensures that discarded oyster, mussel and clam shells from restaurants are reintroduced into local waters to help restore marine habitats. 

“Many energy-saving initiatives are in place too, including LED lightings, building recommissioning, etc, while low-flow sanitary fittings and faucets are installed to save water,” said Joshua Wong, Director, Corporate Responsibility and Sustainability. “The brand is also committed to transition away from single-use plastics by 2025. Bottled water, beverages, straws, stirrers, takeaway packaging and bathroom amenities are made from sustainable alternatives, without any petroleum-based plastics.

A Greener, Cleaner Future

Besides transforming operations by switching to more sustainable practices, the hotel industry plays a crucial role in educating and driving positive change, as well as presenting a positive image for the millions of guests visiting Hong Kong each year.

At Sheraton Tung Chung, for example, future plans encompass the implementation of cutting-edge paperless solutions for streamlined hotel check-in experiences, complemented by a wide-ranging recycle and reuse projects, said Cheng.

Hotel Icon is looking at building energy-efficient motors for its ventilation systems, enhancing the hotel's glass facade to harness maximum  energy from the sun, and expanding the areas powered by the rooftop solar panels. Lee suggested that hotels could provide guests with information on achieving a low-carbon lifestyle, from developing restaurant menus that include carbon emission information to offering low-carbon options for guests to exchange for future credits.

Hotels can also work to prioritize local produce in their F&B outlets, sharing the stories of local farmers to enhance the guest experience, while supporting local communities, said Cottome. “Communicating sustainability actions and achieving certification will also provide credibility to visitors and demonstrate the industry's commitment to sustainable practices,” she added.

The Peninsula Hong Kong will continue to prioritize the implementation of energy saving initiatives, and conduct feasibility studies to identify opportunities to install on-site renewable energy in our own properties. Wong said the brand is also planning to adopt more electric vehicles and offer electric vehicle charging in all hotel car parks.

Apart from sustainable operations, Sino Group’s Ng said the sector could develop various tourism products, such as green ecology and marine tours, as highlighted in the Chief Executive’s 2023 Policy Address, which would raise Hong Kong’s profile as a destination that prioritizes sustainability.

“It is encouraging to note that the hospitality sector is playing an increasingly active role in making Hong Kong greener, more sustainable and more attractive to all visitors,” said Secretary Tse. “We will continue to work hand-in-hand with the industry on this green and sustainable journey.”