Report

Turning sustainability into a joyful experience

Sustainability is too often presented as a constraint: something to sacrifice, avoid or do less of. We believe it can be the opposite. When brought to life through hospitality, it can spark curiosity, pleasure and connection, inviting guests and colleagues to experience a destination more deeply.

Through our four signature programmes, colleagues guide guests in discovering and connecting more deeply with the natural world.

The new Mandarin Oriental Biodiversity Kids Club brings families closer to the natural world through playful, science-led discovery.

The MO Family Day, celebrated annually, extends this spirit to colleagues and their families, bringing them together to explore the ecosystems surrounding our properties.

Our culinary experiences turn food into a lasting memory of place, with seasonal ingredients, local provenance and biodiversity reflected in every dish.

Our wellness experiences remind us that sustainability also starts from within, creating space to restore balance and reconnect with ourselves, with others and with nature.

Together, these experiences make sustainability sensorial, personal and joyful. They replace obligation with discovery, turning understanding into care while enriching the guest experience, strengthening colleague pride and celebrating the distinctive character of every destination.

MO.Reconnection

Signature programmes

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MO.REGENERATION

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Connecting Through Cuisine

Amber, Mandarin Oriental The Landmark, Hong Kong

The best dining experiences do more than delight. They reveal something about the place from which they emerge.

At Amber, Mandarin Oriental The Landmark, every ingredient carries a story of landscape, season, craft and human connection. Awarded a third Michelin star in 2025, the restaurant demonstrates how fine dining can become a powerful expression of sustainability.

Under the leadership of Chef Richard Ekkebus, sourcing decisions begin close to home, prioritising organic farms in Hong Kong and neighbouring regions whenever possible. This approach strengthens the connection between the restaurant, its producers and the ecosystems that support them. Partnerships such as a family-owned farm in Yunnan, where organic corn feeds hens and their waste returns to the soil as fertiliser, reflect a deeper appreciation of the natural cycles that make exceptional ingredients possible.

That spirit of connection extends beyond the kitchen. Surplus food is shared through community organisations. Collaborations with research institutions, social enterprises and employment partners create opportunities to learn, innovate and broaden access to the hospitality industry.

At Amber, sustainability shapes the relationships between chef and producer. Between guest and destination. Between exceptional cuisine and the natural systems that make it possible.