WASTE Addressing the many forms of waste is a critical component of our environmental strategy to conserve resources. Our primary focus is on managing our largest waste streams, which are in the areas of food service, operations and construction. AT A GL ANCE P I L L AR Planet APPROACH Waste Food Waste Prevent, rescue and divert food from the general waste stream Operational Waste Reduce waste generation and recycle when possible Construction Waste Responsibly manage waste from new developments, remodels and renovations 2025 TARGETS 25% Food waste is reduced through prevention, rescue or diversion 5% Increase in operational diversion rate from a 2019 baseline 202 2 PERFORMANCE 20% Food waste reduced On track 1% Increase in operational diversion from baseline In progress to COVID-19 restrictions. We also continue to face difficulty in finding solutions to recycle used playing cards after export market limitations halted recycling of this complex material in 2020. Exploration of potential paths for managing playing card waste continues to be a top priority. Our rate of food waste prevention, rescue and diversion, however, continued on an upward trajectory. Since 2018, we have increased food waste recovery by 12%, thanks to processes and programs in our kitchens and restaurants and continued scaling of artificial intelligence technology and food waste digesters. Accomplishments The many ways we divert waste from landfill demonstrates a methodical and thoughtful approach to managing our three primary waste streams. GET T I NG TO ZERO WASTE As part of its commitment to Singapore’s zero waste masterplan, Marina Bay Sands has undertaken a comprehensive multi-year plan to address food waste, working closely with Team Members, restaurant partners, retail outlets, meeting and convention clients, and hotel guests to effect change. In 2022, the resort undertook two priorities: studying infrastructure and technology to increase food waste treatment at various property locations, and evaluating food waste segregation systems at 11 signature and six casino restaurants, resulting in tailored collection plans and new measurement/ monitoring systems for these venues. Critical success factors for managing restaurant food waste involve ensuring sufficient training and engagement amid an environment with frequent staff changes, a large number of non-company-employed staff and potential staffing shortages as business increases post-pandemic. A radio frequency identification (RFID) system was also installed at the waste dock to track tenants’ general waste volumes and enable support for meeting Singapore’s requirements. Marina Bay Sands will concentrate on waste segregation in its banquet, meetings and expo areas in 2023. The lingering presence of the pandemic created challenges in maintaining and improving our operational waste diversion target. Factors included use of The Parisian Macao and Sheraton® Grand Macao1 as quarantine hotels, prohibiting them from recycling any waste per government restrictions; suspension of on-site recycling services during intermittent shutdowns in Macao; and increased use of disposable takeaway containers in Team Member dining rooms due Operational Waste We have been evolving our waste management program for more than a decade, which has included segregating 26 product categories. Some areas of our operations, however, require customization due to their unique attributes and space constraints. In response, Marina Bay Sands implemented special processes for bottle collection at one of its nightclubs and waste sorting in its food court this past year. Sands China coordinated a variety of tailored recycling activities for seasonal items such as mooncake boxes and red packets. Managing paper usage was another key area of focus in 2022, with initiatives to reduce and track printing. Through managed printing services, Marina Bay Sands decreased paper consumption by 14%, while Sands China 1 Sheraton is a registered trademark of its owner and is used under license. 2022 ESG REPORT 14
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