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Crystal Leung Mei-ki and Opal Ho Ka-wai are hoping to help other Hongkongers rethink how they travel.
The two students from the Chinese University of Hong Kong (CUHK) crafted an eco-friendly itinerary for a four-day trip to Takamatsu in Japan. Last summer, they put their plan into action.
They rode bicycles, dined at vegan restaurants and brought their own towels and toiletries.
Their trip was part of the “Gotta GO! Sustainable Explorer Challenge” launched by airline HK Express last year. It encouraged university students to reduce the impact of their travel on the environment.
KK Ong is the commercial director of HK Express. He said the company aimed to teach sustainability to students, young professionals and families.
“We will try to play our role, and we will start with the younger generation,” he said.
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Dialogue with nature
Japan is a top travel destination for many Hongkongers. The main way to get there is by plane, but flying creates carbon emissions. Still, Leung and Ho wanted to find a way to make their time in Japan as eco-friendly as possible.
“Whether it’s in daily life or travel, small changes can make a difference,” Leung said. The 21-year-old student is in her third year studying sociology as well as journalism and communications. Her teammate Ho, also 21, is studying sociology.
“Even small actions – like bringing our own towels or toothbrushes – can influence people around us,” Ho said.
The pair won first runners-up in the challenge. Nearly 50 teams submitted proposals. The competition was open to students at CUHK and the Hong Kong University of Science and Technology.
Alongside the champions, Leung and Ho won fully sponsored trips to put their sustainable itineraries into action.
The duo attended a series of workshops and submitted their itinerary in April. They set out for their trip in June.
Their travel theme, “In Dialogue with Nature”, focused on experiencing local culture while making sustainable choices.
One highlight of their trip was a visit to Shodoshima, an island near Takamatsu known for its soy sauce breweries and olive groves. The island is a sustainable tourism destination in Japan. For example, waste from making olive oil is upcycled and reused for feeding cows. There are also many eco-friendly ways to get around the island.
“We wanted to travel in the most sustainable way possible, so instead of taking the bus, we cycled around the island,” Ho recalled.
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Sustainability in action
The pair said the challenge gave them a chance to put sustainability into practice.
Ho said: “I wouldn’t normally think about cycling as a mode of transport or prioritising visits to local heritage sites, but this experience showed me it’s possible – and it’s something I want to continue doing in future trips.”
They agreed that there is room for Hong Kong schools to do more about sustainability.
“Sustainability is much more than just environmental protection – it’s about how we interact with nature, manage waste and even engage with people,” Ho said.
“If schools can offer more hands-on experiences in different aspects of sustainability, students will gain a deeper understanding and be more likely to carry these practices into the future.”
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