WWF One Planet Restaurant Awards For Sustainable Best Practice
WWF shortlisted hotel and restaurant businesses/brands in Hong Kong using popular restaurant guides to engage establishments with the potential to influence public opinion and improve appreciation of food sustainability in the city. The survey focused on three major aspects of food sustainability, examining the value chain from food purchasing, production and preparation processes. Participants responded by ranking their own performance and actions on a scale of 1-5. Over a period of 14 months ending December 2018, we received responses from from 115 outlets (20 hotel brands covering 92 outlets and 14 restaurants brands covering 23 outlets) across Hong Kong. The 17 questions covered issues of food sourcing and traceability, hormone and antibiotic-free products, food safety, food waste management and adoption of reusable tableware. WWF also looked at vegetarian restaurants, such as Green Common and Ohms Cafe and Bar, which support plant-based diets requiring fewer carbon emissions than meat-based alternatives.
The highest scores from the participating hotel and restaurant brands came from responses on “food safety” and “reusable tableware for dine in”, followed closely by adoption of “food waste reduction”. This result seems to fall in line with the increasing awareness from the public and business sector in recent years on topics around food waste and reduction of single-use tableware (including plastic) in Hong Kong.The Hotels sector is more aware on the issues of local food sourcing, organic food and food sustainability and traceability. In general, chefs in major hotels tend to source higher quality sustainable seafood to serve their clientele.
“WWF is working with hotels and restaurants to support a transition to sustainable food production. As food accounts for 21% (1.47 gha) of Hong Kong’s Ecological Footprint, food can have massive impact on the environment. It’s time to ‘Change the Way We Live’ to eat more plants, eat less meat and avoid food waste. We are glad to see that many of our awardees have taken the first step to offer sustainable seafood for customers,” said Jovy Chan, Wildlife Conservation Manager. (Appendix II)
Dr. Bernard Kong, President of the Hong Kong Society of Medical Professionals, added “Food sustains life and the One Planet Restaurant Awards by WWF-Hong Kong supported by our Medical Professional Foundation recognises that food must be both sustainably produced and hormone and antibiotic free with restaurants adopting a food safety plan adhering to Hazard Analysis Critical Control Point (HACCP) Standards.”
In the category of food, the top contribution of ecological footprint comes from meat at 26%, while fish and seafood have the second highest Ecological Footprint at 23%. If unsustainably managed, food production can have a tremendous impact on the environment. Green Monday has been at the forefront of advocating the benefits of a plant-based diet. Meat production requires high amounts of natural resources, such as energy and freshwater. Hotels and restaurants play an important role in providing sustainable food choices to consumers, and businesses like Landmark Mandarin Oriental and Giando Group are leading by example.
One Planet Restaurant Awards
|1st prize||The Landmark Mandarin Oriental Hong Kong|
|2nd prize||Sheraton Hong Kong Hotel & Towers|
|2nd prize||Grand Hyatt Hong Kong|
|Merit Award||Sino Hotels|
|1st prize||Giando Group|
|2nd prize||Van Gogh SENSES|
|3rd prize||Cafe Paradise|
|Merit Award||Happy Paradise|
|Merit Award||Little Bao|
|“Sustainable Food Influencer” Award||Green Monday|
Food accounts for 21% of Hong Kong’s total Ecological Footprint. The largest contribution in this category comes from meat at 26%, while fish and seafood have the second highest Ecological Footprint at 23%. If unsustainably managed, food production can have a massive impact on the environment.
The food sector of Hong Kong’s Ecological Footprint (source: Hong Kong Ecological Footprint 2019).