Driving responsible consumption
Our Responsible Consumption strategy focuses on the active management and reduction of negative impacts in the areas of plastic, food and nature. Overall, this pillar addresses resource efficiency.
Reducing plastic is an important environmental challenge that all of our businesses need to address. Our businesses are developing approaches to addressing this issue which reflect the particular challenges each of them face. The actions being taken include:
- measuring plastic waste streams;
- taking action to reduce waste to landfill, incinerator, or the natural environment;
- increasing the use of recycled materials;
- sourcing longer-life products, where possible; and
- developing a strategy to reduce single-use plastics in our operations.
Mandarin Oriental – eliminating all single-use plastic
Mandarin Oriental Hotel Group has pledged to eliminate all single-use plastic, across its entire portfolio of luxury hotels. Across the Group over 56,000 kilograms of used soap and bottled guestroom amenities have been diverted from landfill to date and donated to support those in need through Mandarin Oriental’s partnership with Clean the World.
Astra – Reduce plastic movement
Astra’s Semangat Kurangi Plastik (Reduce Plastic Movement) was launched in conjunction with Astra’s 63rd anniversary in February 2020. The movement began with the concerns of Astra’s employees about the environmental impacts caused by plastic waste. It aims to raise awareness among employees and the public and educate them on ways to effectively process plastic waste. The movement is also calling for the creation of a waste-inspired economic cycle.
Hactl - Water Dispensers
As part of its ‘Green Terminal’ campaign, Hong Kong Air Cargo Terminals Limited has installed and upgraded 100 drinking water dispensers throughout SuperTerminal 1, as well as providing reusable water bottles and food containers with cutlery to its staff . Other waste reduction initiatives include discouraging the use of plastic straws, providing sustainably produced linen bags, and placing wooden recycling bins made from recycled cupboards and flooring throughout its terminal.
Reducing food waste needs to be a priority in all stages of the food eco-system, and our retail, restaurant and hotel businesses in particular have a great opportunity to take action in areas including reducing food waste and strengthening food systems. This includes:
- measuring food waste streams and sustainable food procurement;
- taking action to reduce food waste;
- identifying opportunities to strengthen food security in supply chains;
- educating customers about the importance of reducing food waste;
- sourcing and procuring more sustainable food options; and
- educating customers about sustainable food options.
Maxim’s Group – Surplus Bread Donation Programme
Maxim’s Group launched its ‘Surplus Bread Donation Programme’ in 2009 and was the first bakery chain in Hong Kong to donate surplus bread to charity groups. With Feeding Hong Kong, Foodlink, Food Grace and People Service Centre as its key partners, Maxim’s Cakes and Arome are working with over 90 charitable organizations to donate their surplus bread to people in need. By the beginning of 2021, the Group had donated over 5.36 million pieces of bread.
DFI Retail Group – investing in sustainable technologies
DFI Retail Group is investing in sustainable technologies to facilitate a circular economy and reduce the strain on landfill. The installation of a food waste management machine, known as an ecoDigester, in its Singapore business,enables the conversion of organic waste into water for washing. In Hong Kong, the group’s collaboration with O Park allows it to divert organic waste for conversion into biogas and compost, the former for electricity generation and the latter for use in landscaping and agriculture.
Nature addresses the topic of biodiversity, which is directly relevant to several of our businesses and their supply chains, and is an increasingly important focus more generally. The areas of focus which our businesses may explore include:
- developing strategies and/or plans in our operations and the land we own or occupy to protect local biodiversity; and
- exploring nature-based solutions to address climate change and other environmental challenges.
KFC – reducing water consumption
To reduce water usage, KFC provides an auto hand washing system for its customers, which helps to reduce water consumption by 90%. Consumption of tissues and soap has also reduced by 60%.
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Giant – ‘City Without Trash’ project
Giant has been encouraging people to reduce waste and create a ‘City Without Trash’ through a two-year project launched in 2017. Now in the second year of the programme, Giant held a ‘GAUL Citizens Celebration’ to demonstrate how the GAUL Citizens (ten pioneer knows as GAUL Citizen) apply a minimum waste lifestyle and have succeeded in enthusiastically disseminating their acquired knowledge to the surrounding community, with the aim of bringing a new perspective and spirit of waste management into homes.
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