In conjunction with PolyU School of Hotel and Tourism Management and Grassroots Initiatives, a 6-month research project was conducted to determine the feasibility of carbon emissions measurement, reduction and reporting in the hospitality sector.

Our research teams interviewed all levels of staff at an upper midscale hotel to ascertain the level of understanding of carbon emissions and their impact on climate change within a hotel's operations.

From this research, we aim to identify areas for training, technical up-skilling, and assign roles and protocols to track, trace and reduce emissions across the Food and Beverage department.