MENU PLACES PEOPLE PARTNERS PEPERRFOFORRMMAANNCCEE PERFORMANCE ((ENENVVIIRROONNMENMENTT)) (ECONOMIC) Performance (Environment) Policies 2022 Progress Profile of Environmental Impacts Climate Change Energy Resource and Circularity Water Biodiversity Occupant Wellbeing Building/Asset Investments Smart Power Management System at Sino-Ocean Taikoo Li Chengdu Smart power management systems improve both power management and safety by making the power supply more reliable. In turn, this creates efficiencies and frees up technicians to perform other important tasks. At Sino-Ocean Taikoo Li Chengdu, the new smart power management system began operating in December 2022, providing real-time data monitoring and failure alerts, and giving easy-to- enact precautions to operators. Energy-saving Retrofits at Taikoo Hui Guangzhou At Taikoo Hui Guangzhou, two projects created significant energy savings this year. The installation of a variable-speed drive cooling tower will save around 50,000kWh per year; while eight centrifugal fans in primary air units (“PAUs”) and AHUs were replaced with EC plug fans, which are highly efficient, have a long life, and produce low noise and vibration. These new plug fans will save around 100,000 kWh per year. Replacing Fluorescent Lighting with LEDs at Swire Hotels At The Upper House, the team replaced 88 fluorescent light tubes with LED lights in the guest floor light boxes. The fluorescent lights were 28W, while the new LED lights are 12W. This will create savings of over 12,000 kWh per year. At some of our Pacific Place Apartments, we replaced 26W fluorescent light tubes in the emergency staircases with 10W LED lights. Altogether, 118 lights were replaced which will save over 21,000 kWh annually. Chiller Replacement at The Opposite House In April 2022, the screw-type chiller was replaced by an oil-free chiller. This replacement will save approximately 150,000 kWh per year. Carbon Management in Our Hotels Our Hotels use solar energy to heat up water in their kitchens, and have induction cookers, variable speed controls for kitchen exhaust fans, heat recovery functions for gas cooking stoves, and electric conveyor dishwashers to maximise kitchen energy efficiency. Electric cooking reduces energy use between 20% and 50% when compared to traditional gas cooking. LED lights are installed in all kitchens, which consume between 35% and 50% less energy than fluorescent tubes and last twice as long. The restaurants’ sustainable food sourcing initiatives prioritise procuring food ingredients from local or regional sources to reduce our overall carbon footprint. All House Collective hotels maintain a consistent auditing system to identify energy efficiency improvement opportunities. SUSTAINABLE DEVELOPMENT REPORT 2022 193