SUSTAINABILITY & GOVERNANCE 130 SUSTAINABILITY REPORT Waste Management Effective waste management has become an increasingly important focus for governments and organisations globally. Within the hospitality sector, waste generation, particularly food waste, represents a material environmental and operational challenge. If not managed appropriately, waste can pose escalating environmental impacts and financial risks. CDLHT recognises its responsibility as a stakeholder in the hospitality industry to implement proactive measures that reduce waste generation, improve resource efficiency and support a culture of sustainability across its portfolio. Approach At CDLHT, we are committed to minimising waste generation by adopting sustainable waste management practices. Since FY 2021, CDLHT has been collecting and reporting waste performance data across its hotel portfolio to strengthen oversight and inform continuous improvement. At the property level, hotels implement a range of initiatives to reduce overall waste output, enhance waste segregation and increase recycling rates. Waste Reduction Most hotels utilise waste digesters and food composters to safely compost waste, thereby reducing the volume of our waste output. Our hotels are increasingly adopting reusable materials across all hotel functions. Actions across properties • Orchard Hotel, Grand Copthorne Waterfront Hotel, Copthorne King’s Hotel, M Hotel, Studio M Hotel, Hilton Cambridge City Centre, The Lowry Hotel and Pullman Hotel Munich have on site food digesters. Food digesters convert 100% of food waste into water, reducing the amount of waste that either goes to landfill or incineration. • Across the portfolio, hotels have transitioned away from single‑use plastics in food and beverage operations, in line with our waste reduction objectives. • All hotels have replaced single-use plastic bathroom amenities by installing shampoo and soap dispensers as alternatives to individual bottles, reducing plastic waste. • At our Sponsor group, Orchard Hotel, the hotel collects waste data and reviews this information regularly to monitor waste volumes and disposal methods. In alignment with the Singapore Hotel Association’s Plastic‑Free Pledge, the hotel has also eliminated in‑room single‑use plastics by replacing small amenity bottles with large dispensers and reducing PET bottle consumption by over 94% through the installation of in‑room water dispensers. For F&B and events, water is served in glassware, and all consumables are eco-friendly, where takeaway containers are made from renewable materials to minimise environmental impact. Waste Segregation and Recycling Across the portfolio, most hotels segregate waste at the source prior to collection as a fundamental component of their recycling processes. Waste is segregated by material type, including paper, plastic, and glass, and the quantities recycled are tracked and reported monthly. This data supports CDLHT’s waste management systems by enabling the analysis of waste streams by category and identifying opportunities for improvement. Recognising the importance of awareness and behavioural change in reducing waste, hotels implement staff‑focused food waste reduction and recycling programmes covering materials such as paper, glassware and plastics. These initiatives are supported by cross‑functional collaboration among the Housekeeping, Food and Beverage, and Engineering teams, reinforcing environmentally responsible practices across operations.
RkJQdWJsaXNoZXIy NTkwNzg=