“Once you are in your destination, you need accommodation — so hotel is the next consideration. This is still an area where hotels can do better,“ Loh from the Hong Kong University of Science and Technology said. “Their energy and water efficiency are major aspects, as well as how they deal with reducing food waste.“

　　Tourists go out to eat — hence how a city deals with local transport and food waste makes a difference too. Restaurants can do more by working with the government on waste management, Loh said.

　　Some restaurant chains provide options for smaller meal portions. “This helps to reduce food wastage,“ the professor said, adding that moves to curb plastic straws and single-use plastic cutlery will also help reduce carbon footprints in cities.

　　Sustainable tourism, shopping and packaging remain a global issue, and there is the behavior of tourists and how they consume, she said.

　　Felix Lee Kin-ming, an executive with Hong Kong-based Climate-Tech Energy Global Consultancy, said at a tourism event earlier in Hong Kong that he agrees on the importance of sustainable tourism development.

　　His company provides low-carbon tourism training and certification for tour managers, so that they can advocate low-carbon concepts to their guests, such as reducing the purchase of bottled water, avoiding the use of disposable items, and bringing their own toothpaste, toothbrushes and water bottles.

　　“Low-carbon tourism helps protect the environment while also providing a richer and more meaningful travel experience,“ he said.