GREEN Pursuits

In a world where luxury and sustainability often appear at odds, one extraordinary organisation has been defying the norms of the hospitality industry for the past three decades. We invite you to enter the remarkable realm of Six Senses, where these elements are seamlessly intertwined, ensuring that their commitment to enhancing the natural environment and preserving cultural authenticity lies at the heart of everything they do. Discover how the core principles of their holistic ESG strategy, dedicated to people, planet, and profit, are embedded in their 26 properties spanning 19 countries, fostering innovation and giving rise to extraordinary initiatives. Explore Earth Lab, a sanctuary that combines guest engagement and innovation to showcase reduced consumption, the community-driven Sustainability Fund that reinvests in environmental conservation efforts, and the Farm-to-Fork approach that prioritises sourcing local, organic, and seasonal produce. Tune in now to witness how luxury and sustainability transcend boundaries, reshaping the hospitality industry for a brighter future. About Six Senses Six Senses is a renowned luxury hospitality brand that has established itself as a leader in sustainable and wellness-focused experiences. With a global presence, Six Senses has a rich background rooted in its commitment to responsible development and holistic guest experiences. The brand takes pride in its dedication to sustainability and enhancing the natural environment, as well as fostering cultural authenticity in each destination it operates. Six Senses properties are known for their unique designs that harmonize with the surrounding landscapes and incorporate sustainable materials and practices. From secluded island resorts to urban retreats, Six Senses offers guests transformative experiences that prioritize wellness, sustainability, and a deep connection to nature. With a strong emphasis on personal rejuvenation and mindful living, Six Senses has redefined luxury hospitality by providing guests with enriching experiences that leave a lasting positive impact on both individuals and the planet. About Omar Romero As the Chief Development Officer at Six Senses, Omar is a Six Senses veteran with two decades of development experience, half of which he has spent leading the development team globally.  Born into a hospitality focused home, Omar spent his early years intrinsically motivated to learn its secrets. It was therefore no surprise to anyone when he earned a Bachelor of Science degree from the prestigious Ecole Hôtelière de Lausanne and a Diploma in Hotel Management and Food Science from Les Roches Hotel Management School, both in Switzerland. Since joining Six Senses, Omar has enjoyed leading the growth of the brand to all five continents. He ensures its global and prestigious footprint by creating a series of property circuits that complement each other in different destinations around the world. Always on a quest to find exciting development opportunities for Six Senses, Omar spends most of his time venturing the globe. He likes to spend time with owners to walk the site and understand the sustainable heritage that will help create a memorable future for local communities as well as Six Senses hosts and guests. He is passionate about applying the core brand pillars of the brand to manifest wellness, sustainability, and experiential hospitality in every completed project.  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. LinkedIn, Facebook, Instagram, and YouTube.

The food industry finds itself at a critical juncture, grappling with issues of sustainability, ethical supply chains, and the evolving landscape of our eating habits and food waste. Leading the charge in this transformative era is Maximal Concepts, the acclaimed restaurant group with an unwavering commitment to sustainability. Explore their innovative approaches to waste management and procurement control and rebuilding the supply chain, while gaining insights into the challenges they face in implementing sustainable practices. Discover their redefinition of luxury Chinese cuisine through globally renowned restaurants like Mott 32 and their use of technology in KIN, a venture aimed at reducing the carbon footprint of food and combating waste. Prepare to be inspired by their trailblazing journey as they redefine sustainability in the hospitality space. About Maximal Concepts An acclaimed restaurant group based in Hong Kong, established in 2012. Led by co-founders Malcolm Wood, Matt Reid and Xuan Mu, the group has garnered recognition for its innovative and diverse dining concepts. With a strong commitment to sustainability, Maximal Concepts has become a leader in merging sustainable practices with technology in the food industry. One of their notable achievements is the development of KIN, another venture by Matt, which is focused on revolutionising the way we eat through innovative technologies and ingredient change. KIN is going to change the way we eat. KIN is re-building the food supply chain, building a network of sustainable farms and enabling better food to get to consumers who want their food to be healthier and better for the planet. In addition to their culinary endeavours, Maximal Concepts places a strong emphasis on effecting positive change in the food industry and beyond. They are actively engaged in various environmental initiatives and serve on the boards of several charitable organisations. With their dedication to sustainability and their commitment to promoting responsible dining experiences, Maximal Concepts continues to shape the future of the food industry while offering meaningful dining experiences to their patrons. About Matt Reid A serial entrepreneur, disruptor, and restaurateur who has founded multiple successful businesses under the Steelhead Group. These include Maximal Concepts, KIN, Far North Productions, Plastic Conscious, and Disruption Labs. Based in Hong Kong, Matt has been a key player in pushing the boundaries of the Asian restaurant scene, notably with the creation of Mott 32, the flagship restaurant brand of Maximal Concepts. Mott 32 has redefined luxury Chinese cuisine and expanded rapidly with locations worldwide, earning multiple awards for its exceptional design. In addition to his ventures in the culinary industry, Matt is involved in Far North Productions, a media production company known for its award-winning environmental documentaries such as "A Plastic Ocean". Matt believes in leveraging the power of business, creativity, and popular culture to drive change and amplify environmental messages through interconnected platforms.   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. LinkedIn, Facebook, Instagram, and YouTube.

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.

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.

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.