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Embedding Sustainability at Large Scale Events: LIV Golf Hong Kong 2026
Overview
OverviewIn March 2026, Future Green partnered with LIV Golf to bring sustainability to the heart of the SAVOUR experience at Hong Kong Golf Club. Tasked with delivering a multi-layered programme in a compressed timeline, we demonstrated the agility, creativity, and strategic rigour that defines our consultancy. Across three high-energy days, we curated sustainable chef demonstrations with tastings, orchestrated influencer and media coverage, and delivered sustainability and impact reporting aligned to ISO 20121 – the international standard for sustainable events management.
Three Days, Three Chefs: Sustainable Tastings
Curated by Future Green, the SAVOUR by LIV Golf chef programme brought together three leading chefs to explore a simple but powerful idea: sustainable food can be delicious, creative, and commercially viable. Across three days of live demonstrations, audiences experienced how sustainability comes to life in the kitchen – from plant-forward innovation to colourful seasonal cooking and neighbourhood-inspired cuisine. Each chef approached the challenge differently. Together, they showed how hospitality can play a major role in redesigning our food system.
Day 1: Reconnecting Food with Nature – Chef Christian Mongendre
The series opened with Chef Christian Mongendre, founder of TREEHOUSE, known for pushing plant-based cuisine beyond expectations. His signature dish – The Forest Burger – was a perfect example of how creativity can transform humble ingredients into something memorable. Built around mushrooms, beetroot, oats, and aromatic herbs, the burger delivered deep umami flavour while keeping its environmental footprint low. During the demo, audiences saw how techniques like zero-waste cooking and thoughtful ingredient combinations can elevate plant-based food from niche to mainstream.
Day 2: Colour, Nutrition and Balance – Chef Shane Osborn
On day two, Michelin-starred Chef Shane Osborn of Arcane took the stage with a vibrant concept: Eat the Rainbow. Rather than focusing on restriction, Shane emphasised abundance – encouraging people to cook with a wide range of colourful vegetables and seasonal ingredients. His dish celebrated natural colours, textures, and flavours while highlighting an important principle: diversity on the plate supports diversity in agriculture. Shane demonstrated that sustainability in high-end dining doesn’t mean sacrificing elegance – it can inspire entirely new culinary possibilities.
Day 3: Neighbourhood Flavours – Chef Gavin Chin
The final day brought audiences into the world of Chef Gavin Chin, founder of House of Culture. His cooking philosophy centres on neighbourhood-to-table cuisine – food inspired by everyday flavours, markets, and communities that shape local culinary identity. Gavin showed how sustainable food is also about culture, connection, and storytelling. By celebrating regional flavours and local traditions, chefs can strengthen the relationship between communities and the food they eat – a powerful reminder that sustainability also means protecting culinary heritage.
Every dish was carbon labelled, helping guests understand the environmental footprint of what they were eating. This approach showed how food’s carbon story can be woven into premium, real-world experiences – making climate impact tangible, conversational, and accessible.
Sustainability & Impact Reporting – Aligned to ISO 20121
Beyond the visible activations, Future Green delivered a comprehensive sustainability and impact report aligned to ISO 20121, the international standard for sustainable events management. This gave LIV Golf a credible, structured framework to measure and communicate the environmental and social impact of the SAVOUR food programme.
The report covered food sourcing and provenance, waste reduction metrics, carbon emissions from the menu, community engagement outcomes, and recommendations for future events. By grounding the impact story in a recognised international standard, we ensured the data was not only meaningful internally but also defensible for external stakeholders, sponsors, and ESG reporting.
What Made It Special
Nimble by Design From brief to delivery in weeks, not months. Our lean, experienced team thrives in fast-paced environments where precision and flexibility matter. We adapted in real time – adjusting schedules, coordinating chefs, and managing last-minute changes with ease.
New Audience, Fresh Energy LIV Golf’s audience – health-focused, environmentally curious, and globally minded – was the perfect match for this conversation. Through food, we introduced sustainability in a way that felt relevant and exciting.
Culinary Credibility From Michelin-starred dining to plant-based innovation and neighbourhood storytelling, the trio of chefs drew steady attention and real engagement across all three days.
Measurable Impact With ISO 20121-aligned reporting and carbon labelling on every dish, every activation was tracked and measured – turning a brilliant experience into a credible sustainability story with data to back it up.
Strong Collaboration Working alongside the SAVOUR by LIV Golf team, communication was seamless from start to finish. Agile coordination kept everything on track, even with last-minute changes – a testament to the trust and chemistry between our teams.
From plant-based innovation to colourful seasonal cooking and neighbourhood storytelling, the chefs at SAVOUR by LIV Golf showed that the future of food is already being built in kitchens today. With carbon labelling, chef-led storytelling, influencer reach, and ISO 20121-aligned impact reporting, we made climate action feel not only accessible, but aspirational.
Food is responsible for around 30% of global greenhouse gas emissions, making hospitality an important lever for change. Events like SAVOUR help bring the conversation out of policy rooms and into everyday experiences. When audiences taste sustainable dishes, speak directly with chefs, and see how food is prepared, the ideas become real – not theoretical.
We’re excited to keep building on this work – bringing sustainable food experiences to bold new spaces, and proving that nimble, creative consultancy can deliver serious impact on any timeline.
How do you
embed sustainability in to events? Make it fun and engaging
Check out our stories on Instagram to learn more about this super engaging foodie weekend!
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