Regent Hong Kong is a luxury five-star hotel in Hong Kong with 497 guestrooms. It is also a Dining Destination with extensive food and beverage facilities which include 4 restaurants (Lai Ching Heen, The Steak House, Harbourside and Nobu); 2 bar/lounges (The Lobby Lounge & Qura), the Regent Ballroom, 10 Harbourview Function Rooms, a Fitness Centre, Pool Terrace and swimming pool. The hotel has in-house laundry operations and a water-cooled chiller system. All existing and potential environmental and social impact is assessed in all aspects; and risk mitigation measures are adapted to minimize the impact, with energy efficiency and recycling initiatives and the monitoring of air and water quality ongoing.

Regent Hong Kong commits to:

• Having an in-house EarthCheck Coordinator and Food Safety & Environmental Manager, who work closely with the ESG Committee to ensure ongoing environmental performance, the identification of environmental risks, recording and monitoring impact and implementing environmental and social sustainability measures.
• Continually improving our environmental and social sustainability performance through annual risk assessment, benchmarking, implementing and regularly updating our environmental management system set by the leading third-party authority EarthCheck.
• Complying with all relevant legislation and regulations and striving to achieve international best practices in Environmental Management.
• Engaging our staff, customers, stakeholders and community partners in our efforts to protect the environment.
• Sourcing products and services locally whenever they are efficient and environmentally sustainable; supporting local entrepreneurs through homegrown collaborations and considering fair trade products whenever possible.
• Compliance with local labour laws and giving special consideration to the employment of local residents.
• Providing staff training and resources to meet our environmental and social objectives.
• Participating in the Green Engage programme (developed by IHG), which helps to keep hotel energy costs down while operating in a more sustainable way.
• Providing sustainable seafood options for our guests and ceasing to serve shark’s fin on our menus.