16 episodes

GREEN Pursuits - a podcast by GREEN Hospitality, covers all issues related to ESG (Environmental, Social and Governance) challenges in Hospitality & Travel industry. Join us as we interview practitioners, experts, business owners and academics with an aim to provide bite-sized advice on how to improve ESG performance in hotels, airlines, F&Bs and other organisations to achieve the UN Sustainable Development Goals (SDGs).

GREEN Pursuits GREEN Hospitality

    • Business

GREEN Pursuits - a podcast by GREEN Hospitality, covers all issues related to ESG (Environmental, Social and Governance) challenges in Hospitality & Travel industry. Join us as we interview practitioners, experts, business owners and academics with an aim to provide bite-sized advice on how to improve ESG performance in hotels, airlines, F&Bs and other organisations to achieve the UN Sustainable Development Goals (SDGs).

    Unleashing Technological Innovations for Sustainable Solutions

    Unleashing Technological Innovations for Sustainable Solutions

    As sustainability becomes a growing priority in the hospitality industry, many hotels are adopting strategies to reduce waste, promote recycling, and implement circular economy practices to minimize their environmental footprint. Throughout this episode, we dive into Sudima Hotel’s pioneering efforts, discovering how they utilize cutting-edge technologies and visionary sustainability initiatives to effectively reduce their environmental impact. Gain valuable insights into their unwavering commitment to incorporating Maori-inspired values within their ESG framework, exemplifying their dedication to regenerative hospitality, all while navigating the intricate challenges of balancing financial considerations with environmental goals.

    About Sudima Hotels

    Sudima Hotels is a New Zealand-based hotel chain known for its strong focus on sustainability and accessibility. They are committed to reducing its environmental impact through energy-efficient technologies and waste reduction initiatives.

    At Sudima Hotels, our passion is people. For our guests on
    holiday, we are a gateway to new adventures and experiences. The start of new memories. For our business guests, we are here at the end of a long day on the road or at the start of a busy day of meetings. Regardless of the reason people choose us we feel a real responsibility to get it right. We pride ourselves on providing a friendly personal service in a welcoming and unpretentious manner,
    and we genuinely care – for our guests, our staff, our communities and our environment.

    About Kanika Jhunjhnuwala

    Kanika is the Executive Director of Sustainability & Environment at Sudima Hotels and a member of the Institute of Directors. She is passionate about creating impact through her personal and professional career. She loves the environment and social causes and believes in supporting community initiatives. Originally from Hong Kong she now calls New Zealand home and is always looking for ways to increase her impact and the next challenge. She has studied physics and environmental engineering and worked on economic models to inform policy decisions in New Zealand.

    Her focus is now to help transform businesses to ensure they are making as much positive impact as possible. She is equally comfortable at a table with the Senior Managers working on an ESG strategy and encouraging them to apply a sustainability lens to all their decisions or engaging with the front line staff to understand the operational challenges to implementing sustainability initiatives. In her spare time, she enjoys rock climbing, scuba diving and hiking saying being in nature is what grounds her.



    GREEN Hospitality is an organization with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

    To learn more about the issue of waste in the hospitality industry in Hong Kong, read our research here.

    If you are inspired to improve waste management practices within your F&B business and reduce food waste, check out our F&B Playbook.

    LinkedIn, Facebook, Instagram, and YouTube.

    • 32 min
    Curious Flavors and Ethical Practices: The World of Craft Chocolate

    Curious Flavors and Ethical Practices: The World of Craft Chocolate

    Conspiracy Chocolate is a bean-to-bar chocolate company in Hong Kong. The chocolate is made using cacao from a single farm in the Dak Lak region, Vietnam. The chocolate is handcrafted from the bean to the bar using slow and mindful processes to retain the natural taste and health benefits of the cacao. 

    Conspiracy Chocolate bars are made with only two ingredients; cacao beans and raw organic cane sugar. The company focuses on crafting fun combinations of flavours by adding spices, nuts and herbs to showcase the versatility of chocolate as a culinary canvas and to bring awareness to craft chocolate in Hong Kong.

    The company was founded by Amit Oz and Celine Herren in August 2018 from a passion that got out of hand. Both founders share a fascination for food and nutrition that has been a large part of their relationship. Chocolate was one of the foods the couple started playing with and they quickly realised the complexity and particularity of working with chocolate, bringing them onto a journey into the wonderful world of craft chocolate

    The chocolate is by nature vegan and a healthy alternative to commercial chocolate. The high levels of proteins and micronutrients naturally found in cacao makes dark craft chocolate a healthy snack suitable for most diets.


    Amit

    Born in Israel and raised in Hong Kong by a cooking family, Amit spent much of his childhood in his grandfather’s Mediterranean restaurant’s kitchen and mother’s North African and Italian home kitchen.

    He began working in restaurants at 16, and after finishing his time in the army as a warrior who’s rucksack was filled with spices and tools for cooking in the field, worked as a bartender until getting pulled into an office job.

    In 2018, he revived his passion for food by co-founding bean-to-bar Conspiracy Chocolate (@ConspiracyChocolate), in ‘20 developed the private kitchen concept Otium (@OtiumHK)  in collaboration with Alison Tan, and currently he is incubating fermentation concept Mr. Funk (@MrFunkFerments).

    He is fascinated by anything food, nutrition, flavour or aroma related. Grounded by savoury flavours Amit takes an outsider’s view on chocolate, and will always be keen to chat about your favourite food experience.



    Celine

    Celine Herren of Geneva, Switzerland has grown up with a strong connection with nature, and was blessed with a Super Taster’s palate further cultivated by her family’s appetite for incredible food. From a young age she spent much of her time in the mountains, fields, and in her grandmother’s kitchen, developing an intimate relationship with different plants and ways to bring out their natural flavours and health benefits. Her palate is the secret ingredient to Conspiracy’s success at balancing flavours, while her skill at discerning flavours and balance was further developed after being accredited as a Level 2 Chocolate Taster. Prior to Conspiracy, Celine was a project manager in Innovation, then a programme manager for a startup accelerator, where she learned how small companies navigate and grow while staying true to their purpose.



    GREEN Hospitality⁠ is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

    To learn more about the issue of waste in the hospitality industry in Hong Kong, read our research ⁠here⁠.

    If you are inspired to improve waste management practices within your F&B business and reduce food waste, check out our⁠ F&B Playbook⁠.

    Follow us on social media for more tips on improving sustainability in the hospitality industry:

    ⁠LinkedIn⁠, ⁠Facebook⁠, ⁠Instagram⁠, and ⁠YouTube⁠.

    • 30 min
    Sustainability in Action: Sino Group's ESG Strategy

    Sustainability in Action: Sino Group's ESG Strategy

    Join us as we dive into the world of sustainable development with a special guest, Melanie Kwok, Senior Sustainability Manager of Sino Group. In this episode, Melanie will unveil the inner workings of Sino Group's ESG (Environmental, Social, and Governance) strategy. Discover how they integrate sustainability into their core business operations and contribute to the well-being of the communities they serve.

    About Sino Group

    Established in 1971, Sino Group comprises three listed companies – Sino Land Company Limited (HKSE: 083), Tsim Sha Tsui Properties Limited (HKSE: 0247), Sino Hotels (Holdings) Limited (HKSE: 1221) – and private companies held by the Ng Family.

    As one of Hong Kong’s leading property developers with core businesses in property development and investment, Sino Group has grown with the communities it serves. The Group’s business interests comprise a diversified portfolio of residential, office, industrial, retail and hospitality properties across Hong Kong, mainland China, Singapore and Australia, and has developed over 250 projects, spanning more than 130 million square feet. Core business assets are further complemented by property management services, hotel investment and management, including The Fullerton Hotels & Resorts and other affiliate brands.

    With over 11,000 committed staff members, the Group strives to fulfill its vision of Creating Better Lifescapes with a focus on three interconnected pillars – Green Living, Community Spirit and Innovative Design – shaping the cities we call home where people live, work and play. Sustainability is central to what we do as we seek to create value for stakeholders and make business a driver of sustainability for a better future.



    GREEN Hospitality⁠⁠⁠⁠ is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

    To learn more about the issue of waste in the hospitality industry in Hong Kong, read our research ⁠⁠⁠⁠here⁠⁠⁠⁠.

    If you are inspired to improve waste management practices within your F&B business and reduce food waste, check out our⁠⁠⁠⁠ F&B Playbook⁠⁠⁠⁠.

    Follow us on social media for more tips on improving sustainability in the hospitality industry:

    ⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠, ⁠⁠⁠⁠Facebook⁠⁠⁠⁠, ⁠⁠⁠⁠Instagram⁠⁠⁠⁠, ⁠⁠⁠and ⁠⁠⁠⁠YouTube⁠⁠⁠⁠.

    • 26 min
    Fermentation and Foodtech Start-up

    Fermentation and Foodtech Start-up

    In this episode, we have the privilege of speaking with Tommy Leung, the visionary founder and CEO of HakkoBako. We'll explore the captivating world of fermentation and delve into the story behind HakkoBako, a company dedicated to providing innovative solutions for fermentation in the culinary world.



    ⁠GREEN Hospitality⁠⁠⁠⁠ is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

    To learn more about the issue of waste in the hospitality industry in Hong Kong, read our research ⁠⁠⁠⁠here⁠⁠⁠⁠.

    If you are inspired to improve waste management practices within your F&B business and reduce food waste, check out our⁠⁠⁠⁠ F&B Playbook⁠⁠⁠⁠.

    Follow us on social media for more tips on improving sustainability in the hospitality industry:

    ⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠, ⁠⁠⁠⁠Facebook⁠⁠⁠⁠, ⁠⁠⁠⁠Instagram⁠⁠⁠⁠, ⁠⁠and ⁠⁠⁠⁠YouTube⁠⁠⁠⁠.

    • 21 min
    Rooftop Farming: Reimagining Urban Spaces

    Rooftop Farming: Reimagining Urban Spaces

    Urban farming has emerged as a powerful solution to address food security, sustainability, and community engagement. Throughout this episode, we'll explore the benefits and opportunities urban farming presents for businesses, communities, and the environment.


    Rooftop Republic has made significant strides in promoting urban farming and reshaping urban landscapes. We'll dive into the remarkable achievements and milestones the organization has reached since its inception.



    Michelle Hong, co-Founder & COO of Rooftop Republic Urban Farming, is a city kid born and raised in Singapore, and found out the hard truths of our food system after having pursued growing her own food following her move to Hong Kong.



    Having seen the declining food growing capacity in cities and city-dwellers’ disconnection with food sources, Michelle believes that building a sustainable food system can start right here in the heart of cities, and co-founded Rooftop Republic in 2015.



    Michelle has 15+ years professional experience in global brand advertising in 4A firms. She is also a Vital Voices VV Grow 2020 Fellow and a winner of the Global Green Economic Forum Social Eco Game Changer Award 2020, and is currently pursuing an Executive MBA with The University of Chicago Booth School of Business.



    GREEN Hospitality⁠⁠⁠ is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

    To learn more about the issue of waste in the hospitality industry in Hong Kong, read our research ⁠⁠⁠here⁠⁠⁠.

    If you are inspired to improve waste management practices within your F&B business and reduce food waste, check out our⁠⁠⁠ F&B Playbook⁠⁠⁠.

    Follow us on social media for more tips on improving sustainability in the hospitality industry:

    ⁠⁠⁠LinkedIn⁠⁠⁠, ⁠⁠⁠Facebook⁠⁠⁠, ⁠⁠⁠Instagram⁠⁠⁠, ⁠⁠and ⁠⁠⁠YouTube⁠⁠⁠.

    • 26 min
    Advancing Energy Efficiency in Hotels pt.2

    Advancing Energy Efficiency in Hotels pt.2

    In this episode, we explore energy efficiency in the hospitality industry with our special guest, Dimitrios Kolaxis, Deputy Vice President of the Hotel Division at Sun Hung Kai Properties. Stay tuned as we discuss topics such as energy audits, hardware upgrades through the Eco Building and Smart Power Fund, benchmarking utilities, and the challenges faced in implementing energy efficiency initiatives. We'll also explore future initiatives and the evolving landscape of sustainability in the hospitality industry.


    Introducing Dimitrios Kolaxis, Deputy Vice President - Hotel Division at Sun Hung Kai Properties. With a primary focus on optimizing owner's returns, Dimitrios oversees a prestigious portfolio of 18 exceptional hotels in Hong Kong and Mainland China. Renowned for his expertise in achieving an artful balance of commercial success, wellness, sustainability, and exceptional hospitality, Dimitrios exemplifies the fusion of these essential elements. His expertise extends to his role on the technical committee of the Energy and Environmental Alliance (EEA), where he actively contributes to shaping industry standards



    GREEN Hospitality⁠⁠ is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

    To learn more about the issue of waste in the hospitality industry in Hong Kong, read our research ⁠⁠here⁠⁠.

    If you are inspired to improve waste management practices within your F&B business and reduce food waste, check out our⁠⁠ F&B Playbook⁠⁠.

    Follow us on social media for more tips on improving sustainability in the hospitality industry:

    ⁠⁠LinkedIn⁠⁠, ⁠⁠Facebook⁠⁠, ⁠⁠Instagram⁠⁠, ⁠⁠and ⁠⁠YouTube⁠⁠.

    • 21 min

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