New World Millennium Hong Kong Hotel will participate in Earth Hour 2016, an annual ecological initiative organised by World Wildlife Fund (WWF) to raise awareness of climate change, as well as carrying out a host of green actions to protect the planet more.

The hotel has participated in Earth Hour since 2009, this year Earth Hour is to take place on 19 March. All non-essential lights in the hotel, including part of the neon lights of the hotel signage and the lighting in the back of house area, will be switched off from 8:30 to 9:30 p.m. The hotel will also encourage staying guests to support this meaningful initiative by turning off their electronic devices and non-essential lighting in guestrooms.

Going beyond the global light-off event, Tao Li, the hotel's Chinese restaurant, will offer guests a Green Set Lunch Menu from 14 to 19 March 2016 to emphasise the alleviation of climate change by reducing the carbon footprint. Head Chef So Kei Pek picks fresh vegetables and white meat from local farms and the fish market to lower carbon dioxide produced during food processing and transportation. The lunch menu features Braised Sliced Pork with Pigeon Eggs and Tomatoes, Steamed Chicken with Straw Mushroom and Lily Bulbs, Simmered Baby Vegetables with Fillet of East Spotted Garoupa and Garlic and more.

In addition, the hotel contributes to environmental protection by executing long-term green initiatives. The hotel is dedicated to environmental protection through business practices and has been an ISO 14001 certificated hotel since 1999. As a participant in the “Charter on External Lighting” organised by the Environment Bureau, the hotel now switches off the majority of outdoor lighting installations earlier every night, at 11 p.m., to minimise light nuisance and energy wastage. In addition, the hotel is gradually replacing all spotlights with energy-efficient LED lamps to reduce electricity consumption, which will help relieve the effects of climate change. Other ongoing sustainable business practices the hotel undertakes include donating surplus food to the Foodlink Foundation, a linen and towel reuse programme, soap cycling and glass recycling.