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At Lanson Place Causeway Bay Hong Kong, sustainability is ingrained in all our operations. Our sustainable development initiatives are designed and implemented under four pillars: environmental, social, economic, and human. In addition to complying with relevant legislation and regulations as well as international best practices pertaining to environmental conservation, our sustainability commitments also extend to providing job opportunities to members of the local community and sourcing sustainably and locally.

By upgrading our monitoring system, we are able to leverage insights from our sustainability efforts to drive global impact. With the rigorous standards upheld by our Green Committee, we will continue our pursuit of the Green Key certification and other sustainability initiatives. Join us in our sustainability journey to create a better future for all.


Sustainability is seamlessly integrated into our guest rooms and experiences. From design to housekeeping and waste recycling, we prioritise the well-being of our guests, employees, and the planet.

  • Paperless Experience: We issue e-registration cards and encourage e-invoices. Inside our guest rooms, our press reader offers a digital library of major magazine and newspaper titles from around the world for our guests’ perusal.
  • Sustainable Housekeeping: We use eco-friendly Ecolab products to ensure a high level of cleanliness, hygiene, and safety for our guests and employees. Towels and linens are changed on alternate days unless requested otherwise.
  • Waste Reduction & Recycling: We minimise single-use plastic bottles with the NORDAQ water system. Used Nespresso coffee capsules are recycled, with the aluminium put back into its value chain for remanufacturing and the coffee ground used as nutritious compost. Additionally, lightly-used soap bars are recycled and distributed to communities in need by our charity partner, Soap Cycling.

Food & Beverage

Our sustainable F&B practices cater to guest preferences and positively contribute to the local community and ecosystem.

  • Conscious Wine & Dine: Our dining menu highlights organic and sustainably sourced ingredients, while our extensive wine, cocktail, and beer selection offers sustainable, organic, and biodynamic options. To play our role in eliminating packaging waste in the spirits supply chain, we partner with ecoSPIRITS for zero-waste spirits distribution.
  • Responsible Sourcing: We prioritise local and responsible sourcing, such as MSC-certified seafood, and we avoid using endangered species such as shark fins and bluefin tuna.
  • Waste Reduction & Recycling: As part of our effort to eliminate single-use plastics, we provide diners with reusable glass straws, and we use the NORDAQ water refill system to minimise plastic bottle use. Our dishes are portioned from bulk to minimise packaging waste, and takeaway packaging is minimal and biodegradable. To facilitate resource circularity, we work with government-approved contractors for food waste and cooking oil recycling.

People & Culture

The well-being of our people and community is central to our sustainability journey. Through partnerships with charitable organisations and incentive schemes, we endeavour to nurture human flourishing.

  • Employee Engagement Through Sustainability: In December 2023, employees at Lanson Place Causeway Bay participated in an activity organised by WWF-Hong Kong at the Mai Po Nature Reserve to remove overgrown vegetation as a way to manage and maintain ideal habitats for wildlife.
  • Employee Wellness: We enable our employees to prioritise work-life balance by implementing regular work schedules that allow ample time for rest and personal life. As one of our core initiatives, Lanson Place Causeway Bay Hong Kong employees enjoy a welfare fund for mental and physical wellness.


  • Energy Conservation: To honour the annual Earth Hour, we will turn off all non-essential lighting in our Lanson Place Causeway Bay Hong Kong office. We also encourage our employees to unplug chargers and power strips to avoid phantom power consumption. Meanwhile, adjustments will be made to the heating, ventilation, and air conditioning (HVAC) system for energy conservation during the Earth Hour, especially when the office is unoccupied.
  • Water Saving & Efficiency: Our hotel features water-saving shower heads and dual flush toilets without compromising modern-day comfort for our guests. To proactively prevent water wastage, regular inspections are conducted to inform prompt repairs.
  • Circular Economy: We adopt a circular economic model by minimising resource inputs and outputs and putting resources back into use. We do this by rethinking waste management and procurement policies, and implementing sustainable design. Through our commitment to maintenance, reuse, and recycling, we aim to close our resource loop.

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