The F&B industry is one of the leading contributors to climate change due to the copious amounts of waste we produce. As such, we have the hefty responsibility to push the envelope and implement eco-friendly practices to reduce or repurpose waste within our restaurants & bars…without compromising the quality of our offerings or operations. Daunting? Perhaps. Worth it, in the name of Mother Earth? Absolutely – not to mention, it’s a fantastic way to get our creative and collaborative juices flowing.
For this session of our Influencer Series, we invite a group of panelists to discuss how they have taken it upon themselves to make sustainability a #1 priority in their business and personal practices, and share their knowledge on how to creatively repurpose waste into something useful.
Come join the movement at Stockton on Tuesday, April 17th and enjoy a complimentary zero-waste cocktail and sustainable bar snacks.
Meet the Influencers:
Dr. Merrin Pearse – Independent Sustainability Consultant. Assists companies and major events like Swire Properties, Cathay Pacific, Clockenflap and Volvo Ocean Race embed sustainability in their activities.
Tom Egerton – Bar Operations Manager at Potato Head Hong Kong. Finds alternative uses for ingredient waste that would otherwise end up in the trash (or, as he likes to call it, “bin-gredients”).
Petra Schweiger – Owner of LILY FLD bio straws. Exclusive distributor in Asia of Bio-Strohhalme’s fully biodegradable, single-use straws made from potato starch.
Arcadiusz Rybak – Bar Development Manager (Asia) at Zuma Hong Kong. Passionate about discovering and developing creative ways to erase waste from behind the bar.
Holly Graham – Digital Editor at DRINK Magazine & founding member of HK EnvironMentalists, a group of bar industry professionals trying to save the world one drink at a time.