In 1970, Earth Day was established to encourage global environmental protection. On the 50th anniversary of Earth Day, the observation galvanizes global collaboration during uncertain times through virtual and live support where possible.
Shangri-La Group colleagues around the world participated in Earth Day through various activities including education of green habits, soap recycling workshops and physical activities in permitted destinations.
Over 400 Island Shangri-La, Hong Kong colleagues signed a pledge committing to environmentally-friendly practices in their daily lives including recycling, using reusable shopping bags and avoiding single-use plastic, reducing carbon footprint by utilizing public transportation and more. Island Shangri-La, Hong Kong culinary team promoted healthy diets by preparing a plant-based menu for colleagues.
Kan Wai Ip, director of engineering, and Andrew Chan, chief steward, conducted a Garbage Managing Workshop to educate colleagues about Island Shangri-La, Hong Kong’s eco-friendly waste management practices. The hotel uses the ORCA food waste machine, which compresses food waste into sewage water. The sewage water is drained to the sea and does not pollute the environment. Island Shangri-La, Hong Kong is the first hotel in Hong Kong to use the OG100 model, which can process an average of 100 pounds of food waste per hour.
Eighty-five Island Shangri-La, Hong Kong volunteers participated in the Earth Day Charity Walk, which raised HKD2,430 (about USD313) for the Heep Hong Society. The donations will serve children with special needs and their families.
Kerry Hotel, Hong Kong colleagues volunteered at Soap Cycling to prepare toiletries and anti-bacteria kits for local students. The volunteers cleaned 16 kilograms of used soap, packed 12 kilograms of toiletries and prepared 250 anti-bacteria kits.
In partnership with Sanya Social Work Organization, Shangri-La’s Sanya Resort & Spa, Hainan organized a five-kilometer race. Participants tracked their activity on the Alipay app and contributed to the Shangri-La Caring Forest and Race for Hope initiative.
To celebrate Earth Day, Shangri-La Hotel, Shenyang colleagues watered plants both physically and digitally. Forty-three volunteers watered 110 saplings in a local park. Afterward, colleagues participated in a jump rope competition, which contributed over 236,000 grams of energy to water the Shangri-La Caring Forest.
Shangri-La Hotel, Huhhot colleagues promoted environment-friendly activities by biking through the city and parks. Colleagues tracked their activity to help water the Shangri-La Caring Forest.
Shangri-La Hotel, Nanjing colleagues organized a running group to encourage environmentally conscious lifestyles and support the Shangri-La Caring Forest.
Traders Fudu Hotel, Changzhou educated colleagues about waste management through a garbage classification workshop. In the afternoon, 26 colleagues from different departments participated in a neighborhood cleanup. The volunteers contributed 5,000 grams of energy to water the Shangri-La Caring Forest.
Shangri-La Hotel, Tangshan colleagues participated in a neighborhood cleanup while tracking activity to water the Shangri-La Caring Forest.
Shangri-La Hotel, Chengdu organised a neighborhood cleanup to beautify the riverside streets in the Shui Jing Fang community. Colleagues tracked their activity to water the Shangri-La Caring Forest.
“To protect the earth is to protect ourselves,” said Isabella Yuan, resident manager at Shangri-La Hotel, Chengdu. “We hope to make our city more beautiful and greener through our efforts as well as influencing more people.”
Shangri-La Hotel, Chengdu also offered plant-based meals in the staff canteen to promote healthy lifestyles.
“The meat industry emits billions of tons of greenhouse gases a year and shows no signs of abating,” said Gou. “We want to reduce carbon dioxide emissions and our personal carbon footprint by reducing our meat intake.”
Shangri-La Hotel, Xiamen organized a community cleanup with 38 hotel volunteers and 19 community volunteers.
Emmanuele Pauletto, assistant food and beverage director at Shangri-La’s Mactan Resort & Spa, Cebu, created the QuaranGreen mocktail as a tribute to Mother Earth. Pauletto used locally-sourced healthy ingredients including cucumber, basil, fresh mint, green apple and calamansi juice.
Kowloon Shangri-La, Hong Kong colleagues started growing mung beans at home and at hotels. Chefs will prepare fried noodles with the home-grown sprouts and donate the meals to low-income families in Hong Kong.