MENU PLACES PEOPLE PARTNERS PERFORMANCE PERFORMANCE (ENVIRONMENT) (ECONOMIC) Suppliers In 2022, Swire Hotels worked to incorporate the updated Swire Pacific Sustainable Procurement Policy and Sustainable Food Policy into our purchasing procedure guidelines. Our daily sourcing practices adhere to the principles of the 3Rs (reduce, reuse and recycle), and we tried our best to request sustainable products such as FSC-certified paper products, and Aquaculture Stewardship Council (“ASC”) and Marine Stewardship Council (“MSC”) certified seafood from suppliers. Most Swire Hotels restaurants aim to purchase fresh produce, live fish or dairy products from local suppliers and farmers in order to reduce the carbon emissions created by shipping food over long distances. In 2022, The Opposite House was supplied with edible flowers, tomatoes and fresh herbs from two local farms; while fresh fish and homemade caviar came from two aquafarms in the Chinese Mainland. The Temple House used a local farm for its vegetables, and The Upper House used a local aquaculture business for fish and an organic farm for its vegetables. At EAST Beijing, all craft beers were brewed in Beijing and 50% of the hotel’s cheese selection was produced locally. Most Swire Hotels restaurants use sustainable seafood that meet guidelines set out by the WWF-Hong Kong Seafood Guide or the ASC, and follow Swire Pacific’s Sustainable Food Policy that mandates strictly avoiding the purchase of any unsustainable food items such as shark fin or snake. In Hong Kong, 40% of the hotel seafood was certified to ASC or MSC standards. We aim for this figure to reach 50% by 2030. Swire Hotels restaurants are also offering more vegan and plant-based meat alternative menu options. At The Opposite House, our restaurant Union launched a vegan menu in late 2021, using plant-based meat across the entire menu. EAST Beijing now offers plant-based meat on its menus, while FEAST at EAST Hong Kong offers plant-based and vegetarian menus. All restaurants also added vegan or organic wines to their drink menus this year. Farm-to-table dining concepts are also taking hold at our Hotels – EAST Hong Kong, The Upper House, The Middle House and The Temple House all use cage-free eggs; and an on-site garden at The Temple Café at The Temple House supplies around 10% of its vegetables and produces around three kilograms of herbs to be used at the hotel’s restaurants each month. EAST Hong Kong also collaborated with a social enterprise dedicated to promoting urban farming in Hong Kong to build an urban garden in a corner of the hotel’s pool deck. SUSTAINABLE DEVELOPMENT REPORT 2022 41