We strive to operate our property efficiently, to reduce emissions and water use.

• Lights, air-conditioning and other electric-consuming equipment are turned on in meeting rooms and guests spaces only when needed.
• Our daily operational reports are used to effectively schedule heating and cooling needs.
• Through our Conserve programme, we change linens every third day unless requested otherwise, and guests may choose to reuse towels by leaving them hanging. 

We work to reduce waste where possible.

• Recycling collection for food waste; glass bottles; cardboard; paper; metals; plastics; waste edible oil; Christmas tree & peach blossoms; chemical waste such as fluorescent tubes & batteries.
• Printed In-Room Dining Menus have been removed from our guest rooms and replaced with QR coded menus.
• Offering large-format bathroom amenities to reduce single-use plastic.
• Identify suppliers and opportunities for “return & reuse” services (e.g.: laundry hangers, bakery delivery trays, etc.), and minimize the use of polystyrene packaging.
• Plastic straws are not used. Rather, straws made of bamboo fibres are offered upon request.
• Water served using carafes is the default offering for meetings and events.
• If you would like to avoid using disposable water bottles, hydration stations are available in jars and urns.

Hyatt’s philosophy of Food. Thoughtfully Sourced. Carefully Served guides us in how we select ingredients that are better for people, communities and the planet.

• Cage-free eggs are used in our restaurants.
• Purchase of sustainably sourced seafood is maintained to a minimum of 60% of our seafood.
• Purchase and serving of shark fins are banned.
• Sourcing of wines from organic or sustainable-certified producers is prioritized.

• Partnerships with local organizations that address environmental issues are established. (e.g.: Hong Kong Paws Guardian, The Salvation Army, The Zubin Foundation, Oxfam Hong Kong, etc.)
• Awareness is driven across all colleagues about specifically local environmental topics and solutions.
• Support for local produce from sustainable farming is prioritized. (e.g.: WWF-endorsed green garoupa farm, local bee honey, regionally grown vegetables)
• Prohibition for any form of trade or promotion of illegal wildlife products that is contrary to the Convention on International Trade in Endangered Species of Wildlife Fauna and Flora (CITES) or any other local, regional, national and international laws and regulations.

We aspire to make it easy for our guests to incorporate more sustainable practices during their meetings and events.

• Digital signage is available at various public areas of the hotel to help enable paperless meetings.
• Grand Ballroom is equipped with LED walls, and other function rooms are equipped with screens and projectors.
• Offering notepads and pens at a central location rather than at every seat at the event organizer’s request.
• Condiments, juices, yoghurt cups and similar coffee break items are served in reusable containers.
• Guaranteed attendance is required for precise food orders; up to a five-percent (5%) buffer is allowed between guaranteed attendances. Guests are also encouraged to take away excess food (for non-buffets). Some excess food (such as unserved pastry items) will be served in the staff canteen.
• Nespresso machines with individual coffee capsules are used for meetings and events. Coffee is made upon request to minimize wastage.
• Vegetarian or vegan menus are available for banquet events. Coffee break menus and buffet menus have also incorporated various plant-based ingredients.
• Provide local public transportation information for MICE or overseas attendees to encourage sustainable commute.

For more information on Hyatt’s environmental social governance priorities, visit Hyatt.com/WorldOfCare.