NAN FUNG GROUP: AIRSIDE
With their new commercial development Airside due to open, this was the perfect opportunity to engage Nan Fung’s foodservice and retail tenants in a sustainability programme to foster a sense of collective action and drive forward sustainability ambitions before the opening of their retail space.
Nan Fung wanted to engage their tenants before the launch of the their new Airside development to ensure their kitchens and restaurants were fitted out as sustainably as possible from the outset. We brought together a collective of sustainable F&B tenants to make collective change together. Training has been designed to support tenants to run their kitchens and restaurants using sustainably minded best practices both front and back of house.
Provision of relevant resources (e.g. policy templates, actionable roadmap)
Certificates to participants
Discussion points and follow up summary document
Reporting and evaluation data to client via client portal
Nan Fung positioned as supporting forward planning / setting up sustainable kitchen
Tenants and Nan Fung teams upskilled in sustainability knowledge
Food Vision Roadmap designed
Tenants engaged from the build phase
- Collective knowledge sharing and team building
- Opportunities to source from sustainable vendors
- Opportunities to design kitchen layout sustainably from the outset
- Key areas in sustainable foodservice covered under society, sourcing, environment aligned to global frameworks
- Engagement activities
- Complex problem solving skills via innovation workshops
Alignment on Pertinent Challenges
- Scoping exercises to understand material challenges
- Solutions found for sustainable seafood assessments, fairly traded goods, high welfare meat, site visits, guest speakers, games, quizzes, assessments and prizes!
- Nan Fung/Airside and Tenants aligned on direction forward