2023-03-29
Swire Properties’ Green Kitchen Initiative is redefining sustainable F&B operations
Launched in 2017, 77 F&B outlets across Swire Properties’ Hong Kong and Chinese Mainland portfolios have received the Green Kitchen Award. The Green Kitchen Initiative is a platform for discussions related to sustainability before fit-out or renovations. Using the comprehensive “Green Kitchen Technical Guidelines” and three-tiered Green Kitchen Award, the initiative aims to help F&B tenants integrate highly-effective sustainability solutions into the design of their premises prior to operations, to maximise environmental performance and enhance the wellbeing of the staff. The Guidelines cover areas including energy and water usage reduction, air quality improvement and waste reduction.
MAXIM’S GROUP - ACHIEVEMENTS & CASE STUDY
Maxim’s Group, one of Asia’s leading food and beverage companies, is Swire Properties’ most decorated F&B tenant group, with 11 restaurants receiving the Green Kitchen recognition – including THAI BASIL, wellwellwell and Uoharu at Pacific Place, Shake Shack at Citygate Outlets in Hong Kong, and six others in the Chinese Mainland received the highest “Three Leaf” rating; and one more is recognised with “Two leaf” rating.
THAI BASIL at Pacific Place was Swire Properties’ first F&B tenant in Hong Kong to receive the Three Leaf Green Kitchen Award. The outlet is equipped with a host of green features such as high efficiency cooking and kitchen appliances, an innovative plate detection salamander, and a variable frequency drive for a ventilation fan. In addition, the eatery collects seven different types of waste materials for recycling. The restaurant has achieved greener operations by increasing electricity usage efficiency by 7%, Towngas usage efficiency by 26% and water usage efficiency by 59%, while reducing its overall carbon emissions by 14% and reaching a waste diversion rate of over 37%, compared to the 2020-21 baseline.
This close collaboration between Swire Properties and Maxim’s Group has inspired the F&B group to enhance its proprietary green operations guidelines, and introduce and improve food waste recycling at 22 restaurants. The landlord-tenant partnership also resulted in the pilot launch of a smart weighing system at five restaurants within the Maxim’s Group to digitise, monitor and analyse waste generation and recycling data.
Read more: https://lnkd.in/ga7MABkq
MAXIM’S GROUP - ACHIEVEMENTS & CASE STUDY
Maxim’s Group, one of Asia’s leading food and beverage companies, is Swire Properties’ most decorated F&B tenant group, with 11 restaurants receiving the Green Kitchen recognition – including THAI BASIL, wellwellwell and Uoharu at Pacific Place, Shake Shack at Citygate Outlets in Hong Kong, and six others in the Chinese Mainland received the highest “Three Leaf” rating; and one more is recognised with “Two leaf” rating.
THAI BASIL at Pacific Place was Swire Properties’ first F&B tenant in Hong Kong to receive the Three Leaf Green Kitchen Award. The outlet is equipped with a host of green features such as high efficiency cooking and kitchen appliances, an innovative plate detection salamander, and a variable frequency drive for a ventilation fan. In addition, the eatery collects seven different types of waste materials for recycling. The restaurant has achieved greener operations by increasing electricity usage efficiency by 7%, Towngas usage efficiency by 26% and water usage efficiency by 59%, while reducing its overall carbon emissions by 14% and reaching a waste diversion rate of over 37%, compared to the 2020-21 baseline.
This close collaboration between Swire Properties and Maxim’s Group has inspired the F&B group to enhance its proprietary green operations guidelines, and introduce and improve food waste recycling at 22 restaurants. The landlord-tenant partnership also resulted in the pilot launch of a smart weighing system at five restaurants within the Maxim’s Group to digitise, monitor and analyse waste generation and recycling data.
Read more: https://lnkd.in/ga7MABkq