Circular Economy
Overview
The COVID-19 pandemic had no doubt made an unprecedented impact on the hospitality industry. As the world emerges from the pandemic era, the need for hospitality leaders to reassess operations and set new goals and strategies to reduce waste and resource consumption in line with changing consumer expectations will be key in its pathway to recovery and industry sustainability.
Learnings
- The business case for setting circularity goals for the hospitality industry
- In adopting a circular mindset, how are industry players rethinking the way they create, consume, recycle and reuse? How are cross-sectoral collaborations being pursued to repurpose waste, reduce costs, improve resource efficiency and drive innovation towards circularity goals?
- What is the state of play in Hong Kong? What are some pilot projects, solutions and initiatives that are being implemented? What have been the biggest challenges in terms of industry and employee engagement, and how can they be overcome?
Post Event Actions
- Gain insights on how you can introduce a more circular mindset to your business, and gain buy-in internally and externally.
- Rethink how your company and industry can minimise waste at every step by designing, producing and distributing products and services in ways that optimise circular economy approaches.
Speakers
MODERATOR
TC Li
Communications Manager / Head of Thought Leadership
Foundation for Shared Impact / GREEN Hospitality
TC Li
Communications Manager / Head of Thought Leadership
Foundation for Shared Impact / GREEN Hospitality
An experienced editor and thought leadership content developer in a wide range of sustainability issues. I am constantly inspired by the resiliency of Mother Nature, and I am passionate about the synergy of human intelligence and nature-based solutions that contribute to human flourishing. I believe compassion, broad collaboration, and generous sharing of knowledge and resources are key to driving systems change.
My Sustainability Goals for 2022:
The sense of urgency and innovative solutions exist in Hong Kong when it comes to improving various UN SDG. To accelerate change, we need more broad, cross-sector collaboration and increased transparency and accountability across the government, the public, civil society, academia, the private sector etc.
Peggy Chan
Executive Director
Zero Foodprint Asia
Peggy Chan
Executive Director
Zero Foodprint Asia
In 2012, Peggy opened Grassroots Pantry (GP) in Hong Kong with a mission to raise awareness of the inequities in our food system and to share knowledge on the benefits of whole food plant-based cuisine. Through conducting Zero Foodprint’s life-cycle assessment, GP became carbon neutral in 2018 and its first sustainability report was recognized by the United Nations Sustainable Development Goals ESCAP as a best practice case study on sustainable sourcing and responsible management.
Over the years Peggy has emerged as one of the region’s most authoritative voices on organic sourcing and systems thinking design. In 2020, Peggy developed Grassroots Initiatives Consultancy to assist foodservice professionals in their transition towards best practices that meet both human and planetary health goals. Last year, she launched Zero Foodprint Asia to rapidly mobilize research, education and funding from the food and hospitality sector for agricultural climate solutions.
My Sustainability Goals for 2023:
Less talking, less greenwashing. Real action, real changes.
Melanie Kwok
Assistant General Manager - Sustainability
Sino Group
Melanie Kwok
Assistant General Manager - Sustainability
Sino Group
Melanie is the Assistant General Manager (Sustainability) of Sino Group, she oversees a range of sustainability projects related to ESG Stakeholder, Stakeholder Engagement and Heritage Conservation. Being a specialist in the realm of Sustainable Development, Melanie has also gained extensive experiences in Sustainable Tourism and Stakeholder Engagement.
Melanie holds a Bachelor of Science Degree in Environmental Management from the Imperial College London, a Master Degree of Science in Environment and Development from the London School of Economics and Political Science, a Postgraduate Degree in Sustainable Business from the University of Cambridge. She is also a certified Sustainable Tourism Professional by Global Sustainable Tourism Council.
My Sustainability Goals for 2022:
Joining hands with our stakeholders in creating better lifescapes.
Speaking at:
Day 1
Circular Hospitality: Accelerating the Road to RecoveryDay 2
The Role of Marketing in a Sustainable New World
Piyush Srivastava
Managing Director
Pernod Ricard Hong Kong and Macau
Piyush Srivastava
Managing Director
Pernod Ricard Hong Kong and Macau
Piyush Srivastava has over 20 years of experience in the consumer goods field in Asia and held numerous leadership roles in Pepsi and Pernod Ricard. He is deeply passionate about sustainability and spearheaded the partnership between Pernod Ricard and Eco Spirits with the aim to significantly reduce carbon footprint and accelerate the circular movement within the wine and spirits industry in Hong Kong and Singapore.
My Sustainability Goals for 2022:
I would personally like to see a vibrant F&B industry in Hong Kong that embraces ways to reduce their waste. For example, bars can reduce the number of glass bottles used by exploring bulk, refillable supply of liquor. I’d also like to see a Hong Kong that adapts more circularity in waste management.
With thanks to
