RAISING THE BAR FOR SUSTAINABILITY FOR HONG KONG F&B

HENDERSON TENANTS SHINE IN 4 KEY SUSTAINABILITY AREAS

Each tenant was assessed according to Food Made Good’s three pillars: Sourcing, Society and Environment – and the audit revealed that all tenants performed very well in the Environment section and these key areas scored the highest:

1) Treat Staff fairly

2) Feed people well

3) Value Natural Resources

4) Reduce, Reuse, Recycle

Nearly 70% of the participating restaurants know which country their ingredients are sourced from, with 46% of them sourcing from within Hong Kong. An impressive 92% of restaurants actively monitor their gas, electricity and water and 85% train their staff on environmental issues.

Scoring highest in Treat Staff Fairly was Henderson tenant, The Mira Hotel which is an equal opportunities employer that hires staff with diversity in mind. Culinary Director Sheldon Fonseca was also inspired to set up a Sustainability Council inviting those interested to participate in regular meet-ups to focus on taking recommended actions. The hotel also performed well in the key area “Value Natural Resources” by regularly monitoring gas usage. To improve energy efficiency, all lighting in the hotel now uses LED bulbs. The Mira is ISO 14001 certified, the international standard for an effective environmental management system (EMS).

Sheldon Fonseca, Culinary Director at The Mira Hotel