Cooking Up Change: Swire Properties & F&B Tenants

How Landlord Developers are collaborating with F&B Tenant Leaders To Transform Sustainability Operations Through Tenant Capacity Building Workshop

Happy faces all round at our workshops! 

When we think of building sustainable food systems, it’s easy to focus on the obvious—reduced plastic use, local sourcing, and cutting food waste. But what about capacity? At Future Green, we believe that true sustainability comes from empowering the people within the system—ensuring that every player, from tenants to suppliers, has the knowledge and tools they need to make impactful change. This philosophy was at the heart of our recent Tenant Capacity Building Workshop, in collaboration with Swire Properties, where we explored the path towards a greener, more sustainable food and beverage industry.

“The food system is the greatest cause of environmental destruction.
Worried about biodiversity loss? Focus on food. Worried about freshwater supply and quality? Focus on food.
Worried about deforestation? Focus on food.
Worried about overfishing? Focus on food.
Worried about climate change? Focus on energy, and food.”

RICHARD WAITE,
WORLD RESOURCES INSTITUTE, APRIL 2021

What We Learned: “What’s the Problem?”

It all starts with understanding the real issues. Sustainability is often a complex, interconnected web. During our session, we asked: What’s the problem? It turns out the F&B industry’s challenge isn’t just about waste or energy use—it’s about clarity. How can businesses adopt greener practices when they’re not sure where to start? We guided participants through trends like reducing food waste and dissected the concept of a Green Kitchen. It became clear that solutions are within reach, but we need to clear the fog and focus on practical, measurable steps forward.

Trends and Inspiration: The Green Kitchen
– updates coming soon on it’s 3rd iteration

Let’s talk about the Green Kitchen initiative. It’s more than just another certification or checklist—it’s a blueprint for future-proofing the food industry. Through industry case studies, such as the journey of SOMM at the Landmark Mandarin Oriental, we saw how prioritising organic, local, and fair-trade ingredients can align a business not only with consumer expectations but with global sustainability goals. SOMM’s elimination of dairy products in favour of plant-based options wasn’t just about reducing their carbon footprint—it was about transforming their business into one that thrives on a regenerative model. These practices certainly gave tenants food for thought!

Take Belu, for instance. This socially driven water and drinks company isn’t just selling a product; they’re rethinking the way businesses interact with water. Since 2011, they’ve donated HK$58 million to WaterAid, showcasing the power of aligning business success with social and environmental good. It’s inspiring to see how reimagining a business model can lead to both profitability and sustainability. Restaurants can switch to a water filtration system (where tap water is safe), like Belu, instead of purchasing single-use plastics or glass bottles of water shipped from across the world. It’s a win for material use and a win for societal good.

Gaps and Opportunities: Bridging the Divide

In every workshop, there’s a moment when you realise that the gaps aren’t insurmountable; they’re bridges waiting to be built. Our tenants worked through a gaps exercise, where they pinpointed areas such as waste segregation, sustainable packaging, and sustainable food procurement. The results? A roadmap for change. Imagine kitchens equipped with smart energy and water meters, measuring every drop and watt used, or menus redesigned to minimise food prep waste, offering surplus food prevention strategies, donating to food banks when over production happens, or using behavioural science to change habits. It’s not a pipe dream—it’s happening now.

We emphasised practical tools such as smart meters and energy reviews, helping tenants see the tangible benefits of sustainability. It’s not just about feeling good; it’s about reducing operational costs and enhancing efficiency. When your kitchen is smart enough to monitor itself, you can focus on what really matters—creating great food sustainably.

The Power of Ideation and the Sailboat Retrospective

Every workshop participant left with a deeper understanding of their role in driving sustainability. But we didn’t stop there. We facilitated a Sailboat retrospective—an exercise designed to anchor participants in their current reality while allowing them to imagine the future. What’s holding us back? What’s pushing us forward? These weren’t just theoretical questions; they were opportunities to dig deep into the barriers and drivers of sustainable practices within their operations.

By focusing on what’s working—e.g., sourcing from local farmers and introducing plant-based options—and what’s holding them back—some said a lack of supplier cooperation and the perceived cost of green practices—tenants could prioritise their next steps. Ideation became a powerful tool for aligning the ambitions of the tenants with the practical actions needed to move forward.

GKI: A Collective Vision

What excites us most is the collective ambition that emerged from the workshop. The Green Kitchen Initiative isn’t just an initiative; it’s a shared vision. Tenants now have the tools to implement smarter energy usage, reduce water waste, and create closed-loop systems with food waste and the other pillars of this comprehensive programme. We explored innovative ideas, such as transforming food waste into fertiliser through partnerships with farms, further closing the loop.

As businesses, our role is clear: we must go beyond compliance and embrace sustainability as a core driver of innovation. The Green Kitchen Initiative is showing the way, but it’s the people—those at the heart of operations—who are leading the charge.

Join Us on the Journey

As Future Green, we’re not just facilitators; we’re partners. We help businesses unlock their potential to lead in sustainability, one workshop at a time. Our tenant engagement and capacity-building programmes are designed to inspire, educate, and empower. We don’t offer one-size-fits-all solutions. Instead, we work with you to co-create the strategies that fit your unique operations, helping you build capacity to not just survive but thrive in the new sustainability-driven economy. Starting with the outcome you want we work backwards from there. Our workshops are highly structured to be as efficient as possible. We also sprinkle tons of memorable activities too. Designing workshop experiences is our bread and butter!

If you’re ready to transform your operations and become a leader in food sustainability, we’re here to help. Let’s build a future where sustainable kitchens, smart energy management, and zero waste are the norm—not the exception.

Get in touch with us at Future Green, and let’s cook up a sustainable future together.

 

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Contact Us: Got questions or ideas? Email us at hello@futuregreen.global.

Together, we’re not just talking about a sustainable future; we’re building it. Let’s make every meal a story worth telling.

Stay green, stay inspired.

Future Green Team

 

 

 

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