Environmental Sustainability
Caring for the planet is a natural extension of Hyatt’s purpose – to care for people so they can be their best. At Hyatt Regency Hong Kong, Tsim Sha Tsui, we are taking a number of steps to help make a difference.
Our Green Committee was created with the purpose of leading the sustainability efforts of the hotel, formed by colleagues across all departments. We use Hyatt EcoTrack to track metrics including greenhouse gas emissions, energy, water, waste, and recycling. By collecting data, we are able to generate insights that are important in advancing efficiency and reducing our impacts wherever possible.
In 2024, we achieved the EarthCheck Benchmark Silver Accreditation. EarthCheck is the world’s leading scientific benchmarking certification and advisory group for travel and tourism.
While we acknowledge that there is still much to be done, we are committed to actively seeking out alternatives, innovations and ideas to continually care for the planet, people and responsible business.
Carbon Emissions and Water
We strive to operate our building efficiently to achieve environmental sustainability.
- In 2024, we have reduced our operational energy usage by 6.2% compared to our baseline year of 2019.
- Our daily operational reports are used to effectively schedule heating and cooling needs.
- Air conditioning and lights are turned on in meeting rooms only when needed.
- Lighting in public areas are partially turned off through late hours of the night.
- Through our Conserve program, we change linens every third night unless requested otherwise, and guests may choose to reuse towels by leaving them hanging.
Waste and Circularity
We work to reduce waste where possible.
- We reduce our waste through better management of food production, tailored offerings and adjusting concepts. E.g. We serve food through live cooking stations where our chefs can manage food supply based on guests’ demand.
- We have implemented Lumitics, an AI-enabled food waste tracker, in our kitchen to measure, record and track food waste.
- We have partnered with Foodlink Foundation, a local Hong Kong charity to provide nutritious and healthy meals to needy people of over 110 beneficiaries. A total of 5,050 meals were provided with 2,121kg of food donated by the hotel in 2024.
- Plastic takeaway packaging has been phased out of our operations. Instead, paper-based containers and fibre-based straws are provided upon request. Wooden stirrers and metal cocktail picks are also used in our outlets.
- Single-use small bottle bathroom amenities, including body wash, shampoo and conditioner have been replaced with large format bottles in guestrooms.
- Used soap bars are sent to SoapCycling for recycling and will be distributed to those in need after processing. In 2024, 160kg of used soap were sent to Soap Cycling to be recycled.
- Glass bottled water is provided in guestrooms to replace single-use plastic water bottles.
- Life Solutions has been implemented in Hugo’s, Cafe, Regency Club Lounge and events to reduce glass bottle waste.
- Sustainable spirit and cocktail options are provided at Chin Chin Bar in partnership with ecoSPIRITS. In 2024, we have eliminated approximately 195 kg of packaging waste in partnership with ecoSPIRITS and eliminated up to 95% of the packaging waste associated with spirits in traditional glass bottle format.
- Water served using carafes is the default offering for meetings and events. Option to recycle water bottles for special situations (e.g. COVID-19 pandemic).
- Hydration stations are available in all workplaces, encouraging staff to use reusable cups and bottles.
- Digital compendium with the access to digital newspapers and magazines is provided to reduce the usage of paper.
Our Food Philosophy
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.
- We focus on locally sourced ingredients and feature seasonal items on our menus to support local communities.
- High animal welfare products are used in our restaurants, including cage-free eggs, grass-fed cattle for Hugo’s Cape Grim “Nose-to-Tail” Premium Beef promotion menu in March 2024.
- In 2025, Hugo’s, Cafe and The Chinese Restaurant have received Silver Class Accreditation from the Food Wise Eateries Scheme by the Environmental Protection Department.
- In 2024, Hugo’s received two stars in The Sustainable Restaurant Association's Food Made Good Standard.
- Diners at the hotel restaurants and bar can pledge 1% of their bill to Zero Foodprint Asia, a nonprofit organization that assists farmers across Asia in adopting more climate-friendly practices. The funds collected through this 1% pledge will support regenerative agriculture projects initiated by Zero Foodprint Asia.
- 57% of our fish and seafood was sustainably sourced in 2024. Our chefs strive to maintain a minimum of 50% sustainably-sourced seafood.
- As an official member of Hong Kong Sustainable Seafood Coalition (HKSSC), we commit to responsible seafood sourcing and developed sustainable menus to support the United Nations World Oceans Day.
- Endangered species and sharks’ fin have been completely taken off our menus.
- We grow a variety of fresh herbs on-site and use them in the food we serve at restaurants.
Additional Sustainability Measures for Meetings and Events
We aspire to make it easy for our guests to incorporate more sustainable practices during their meetings and events. Our hotel events team is ready to discuss how we can support or provide guidance for the options below:
- Supporting with digital signage and offering Hyatt Apps to help enable a paperless meeting.
- Offering notepads and pens at a central location rather than at every seat.
- Discussing the best ways to reduce food waste, such as ensuring updated headcounts for each meal.
- Designing plant-forward (vegan or vegetarian) meals or switching some portion of the meal to be plant-based.
- Coordinating carpools to and from the airport, and/or organizing public transportation information for attendees.
