TẠP CHÍ ĐIỆN TỬ
Green Transition: Boosting F&B and hospitality success in Vietnam
A group of expat founders in Vietnam proposed sustainable solutions for the F&B and hospitality sectors.
At a recent event designed to showcase innovative approaches to sustainability in the hospitality and F&B sectors called Green Transition Gathering - Sustainable Solutions Hospitality Industry Vietnam, and organised in Ho Chi Minh City by Green Transition: Hub in collaboration with VOX MUSIC AGENCY Vietnam, experts and industry leaders sought ways to explore sustainable practices aimed at driving success in the country's F&B and hospitality sectors.
Discussions at the event therefore focused on innovative solutions such as sustainable event management, water conservation, energy efficiency, and responsible food sourcing, with a standout idea being the transformation of plastic waste into high-end furniture, showcasing how sustainability can be both impactful and locally applicable in these industries.
The event was also endorsed by AmCham Vietnam HCMC & Danang, the Canadian Chamber of Commerce Vietnam, CCI France Vietnam - CCIFV, the ESG Task Force (CCIFV), Chamber of Commerce and Industry Portugal-Vietnam (CCIPV), and Central and Eastern European Chamber of Commerce in Vietnam (CEEC).
BRIDGING THE GAP: FROM THEORY TO PRACTICE
At the event, experts "redefined" sustainability, emphasizing that it is not just a theoretical or measurable concept but a principle embedded in every aspect of daily life. They also highlighted that, with a right strategy, sustainability can bring significant business benefits.
Mr. Nuno Ribeiro, an academic from RMIT University, referred to challenges to implementing sustainability, particularly within the F&B sector. While the concept may seem straightforward in theory, he stressed that achieving sustainability is often more complex than expected, requiring ongoing adjustments and innovation.
Mr. Bao Nguyen, a representative from Green Transition, emphasized that sustainability is not only a moral responsibility but also a cost-effective strategy that can improve service quality. He introduced a concept of "quick wins," where small, impactful changes can drive sustainability. These science-based solutions are measurable and actionable, allowing businesses to effectively track their progress and results, according to Mr. Bao Nguyen.
Project founders shared practical case studies on how to implement sustainable practices, bridging the gap between theory and real-world application.
Arturo Martinez, the founder of PAPS, presented their initiative of transforming plastic waste into high-end furniture, which he described as a circular economy model. He explained how PAPS collects plastic waste and ensures its products meet safety and regulatory standards by working with certified suppliers and using eco-friendly processes, such as converting plastic into pellets with minimal carbon emissions.
Mr. Frank Podage, Water Solution Southeast Asia (WSS), discussed his company's innovative wastewater management project at Mango Bay, Phu Quoc. WSS introduced a nature-based solution—constructed wetlands—tailored for urban hospitality settings, especially in regions with limited trained staff or energy resources. Although the system demands significant space, it offers an effective, low-maintenance solution for sustainable wastewater management.
In terms of waste management, a representative from Korai Beer project shared how they use ocean-bound and landfill waste to create new products. He also emphasized the importance of utilizing energy-efficient processes and minimizing carbon footprints during production.
CHALLENGES AND SOLUTIONS IN VIETNAM
The founders also addressed challenges in sustainably producing goods in Vietnam.
First, there are financial constraints and a lack of funding. For example, the higher costs of sustainable animal feed present a significant barrier. To overcome this, Antoine (Korai Beer project) and Youssef (Cure & Pickle) emphasized local sourcing as a way to reduce environmental impact and cut costs, while also strengthening Vietnam's F&B ecosystem.
Second, there is the challenge of shifting mindsets, particularly when it comes to converting waste into useful products. Arturo stressed the importance of designing products that are not only environmentally friendly but also appealing to consumers.
Third, local awareness remains a key issue. One solution discussed was economies of scale. The project founders are working to include more farmers in their programs, gradually helping them transition to more sustainable practices. However, this shift takes time. Farmers need to move away from industrial-oriented methods and adopt more natural processes, which can be supported through the right technology. The benefits for farmers include higher-value products that can be sold at a premium.
Education plays a key role in driving these changes. By demonstrating the potential benefits of sustainability, such as improved product quality and profitability, businesses can help local farmers and communities adopt new practices.
Despite these challenges, sustainable practices offer tangible benefits for businesses, the environment, and local communities. The success of these projects marks an important step toward a more sustainable future for Vietnam's F&B and hospitality sectors.
