MENU PLACES PEOPLE PARTNERS PERFORMANCE PERFORMANCE (ENVIRONMENT) (ECONOMIC) Green Kitchens Waste Reduction at FEAST at EAST Hong Kong The restaurant has installed and initiated numerous waste reduction measures: • Kitchen waste from all outlets is sorted. ORCA technology is then used to turn up to 270kg of food waste daily into liquid that can be discharged for sewerage treatment. With this technology, EAST Hong Kong was able to prevent up to 2,000 kg of food waste per month going to the landfills. • Sensor-enabled refrigerators, the doors of which shut automatically when no customers are around, keep food fresh for longer and reduce spoilage. • FEAST partners with the Nature Conservancy to convert oyster shells into oyster reef substrate materials to build new reefs, which act as natural water filters and play an important role in stabilising shorelines. Since January 2022, the restaurant has provided over 2.2 tonnes of shells. • The restaurant collaborates with a company to recycle used cooking oil into biodiesel. • FEAST uses ECOSpirits, as described in the Waste Reduction subsection. • Used coffee grounds are collected to be used as fertiliser by the hotel’s in-house gardener. SUSTAINABLE DEVELOPMENT REPORT 2022 46