Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/114678
DC FieldValueLanguage
dc.creatorFung, Clare-
dc.creatorLo, Ada-
dc.identifier.urihttps://oer.lib.polyu.edu.hk/concern/works/6108vb80p-
dc.language.isoeng-
dc.publisherHong Kong Polytechnic University-
dc.subjectFood waste -- Recycling-
dc.subjectHotel management-
dc.subjectHotels -- Environmental aspects-
dc.titleFrom Food Waste to Furniture Sustainability Practices at Swire Group Hotels-
dc.typeCase Study-
dc.typeOER-
dcterms.abstractSwire Hotels in Hong Kong have implemented innovative sustainability initiatives to address growing environmental concerns among travelers. At EAST Hong Kong, the restaurant FEAST uses the ORCA food waste recycling machine, which decomposes food waste into liquid for safe disposal and renewable energy generation, diverting nearly 12,000 kg of waste from landfills in 2023. The Upper House created a zero-waste Christmas tree from upcycled plastic bottles and glass, later transforming it into furniture auctioned for charity. Despite these impactful efforts, challenges remain in staff awareness and public promotion, suggesting a need for better education and communication about sustainability practices.-
dcterms.issued2025-
Appears in Collections:Open Educational Resources
Access
View full-text via https://oer.lib.polyu.edu.hk/concern/works/6108vb80p
Show simple item record

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.