Oversight and Responsibilities Our CSO is responsible for managing environmental topics including our waste initiatives, and oversees the Sands ECO360 global sustainability program, reporting to the president and chief operating officer (COO). Regional sustainability departments are responsible for managing and implementing waste initiatives at the property level, working closely with other departments as needed. Policies • Environmental Responsibility Policy Targets and Commitments We set internal and external qualitative and quantitative targets for waste, including a 25% reduction in food waste and a 5% increase in operational waste diversion. Our program supports UN SDG 12: Responsible Consumption and Production. Strategy Our resorts generate a variety of waste items, with food representing a large portion of our waste stream. Developing and renovating properties also generates large amounts of waste, which can be challenging to recycle. We reduce our waste streams by consuming less when possible and reusing and recycling more. Operational Waste: We work to increase recycling in key categories such as playing cards, cardboard, linen and plastic packaging. Where appropriate, we avoid over purchasing and employ reuse models. Construction Waste: We handle construction waste from new development projects responsibly, leveraging leading environmental building practices such as LEED. We also prioritize liquidation and recycling of assets during remodels and renovations. Food Waste: Food waste represents the single largest waste stream in our operations.We have employed amultifaceted food waste strategy that includes: Prevention: We work to reduce the amount of food destined for the waste stream by addressing unnecessary inefficiencies, spoilage and overproduction, while encouraging a culture of taking only what is needed. Rescue: Our properties donate usable food to organizations that feed people and animals. Diversion: We keep food out of landfills by exploring opportunities to generate additional value from food products when possible. Measurement: We monitor food loss using artificial intelligence technology and data logs in our Winnow systems, track food weight of waste diverted by our digesters or donated, and conduct periodic audits and wastecharacterization studies to measure food waste discarded. Collaboration: Our teams work with regional partners to repurpose food and find alternative uses for food waste. Training and Communications To drive behavior change in support of our recycling and food waste management processes, we host internal training and facilitate collaborations among TeamMembers such as our chefs and stewarding staff. Communication to TeamMembers in our dining facilities helps reduce food waste and aids in waste separation. Evaluation and Adjustments We employ several strategies to analyze food production and prevent waste. In TeamMember dining rooms, we measure pre- and post-consumption food and use digester data logs to track food waste.We also monitor food production in our kitchens usingWinnow and other artificial intelligence technologies that deliver actionable insights to help kitchen staff identify opportunities for menu adjustments and change food orders to reduce waste. Finally, we conduct periodic audits and waste-characterization studies to understand the composition of our general waste stream. Waste Summary 2018 2019 2020 2021 2022 Total waste generated (MT) 59,735 81,104 92,680 92,216 50,047 Total waste incinerated or landfilled (MT) 44,074 67,915 83,327 81,413 35,995 Hazardous waste (disposed via incineration) (MT) 0 0 0 3 5 Total waste rescued or diverted (MT) 15,661 13,189 9,353 10,803 14,053 Operational diversion rate 15% 18% 18% 18% 19% Construction diversion rate 94% 14% 7% 9% 41% Food Waste 2018 2019 2020 2021 2022 Total food waste1 18,549 18,686 8,962 11,148 10,865 Total food waste prevented, rescued or diverted (MT) 1,539 1,646 1,123 1,734 2,195 Total food waste discarded1 17,010 17,040 7,839 9,414 8,669 Food waste intensity2 92% 91% 88% 84% 80% 1 Total food waste and food waste discarded cannot be directly measured and, therefore, are estimated. 2 Food waste intensity is the inverse of our food waste diversion target, which includes food waste prevention, diversion and rescue. MANAGEMENT APPROACH WASTE 2022 ESG REPORT 60
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