Environmentally responsible operations


When guests visit our Integrated Resorts, they are treated to elegantly designed spaces, celebrity chef restaurants, and exquisite customer service. But rarely do they realize what it takes to operate these mini cities behind the scenes. While our ultimate purpose is guest satisfaction, we also consciously aim to reduce our environmental footprint.


Natural resource conservation

In every part of our operations we are aware of the impact we have on the planet, both at a global and at a local scale. As our resorts continue to grow in popularity, we need to balance providing services to an increasing number of visitors and continuing to reduce our resource use. Our approach is focused on strategically selected energy, water, and operational efficiency projects.

Waste management

Managing Integrated Resorts comes with the complexities of an evolving waste stream. From coffee grounds to playing cards, and wood pallets to computer hardware, our properties capture it all. While waste prevention is our ultimate goal, the scale and scope of our business requires a comprehensive program that ensures waste is minimized upstream as well as diverted downstream.

Supply chain sustainability

Our resorts span three countries and two continents, making our operations truly dependent on a complex global supply chain to provide the products and services needed to run our business smoothly. We revised our Sustainable Procurement Policy to focus on three key objectives: conserving natural resources, materials, and energy; maximizing recyclability and recycled content of purchased goods; and reducing toxicity and harmful chemicals.

2016 Highlights
Every drop counts in Singapore

Picture a cold glass “sweating” on a hot summer day. This is the same scenario that occurs when cooling an enormous Integrated Resort in a tropical climate. Rather than simply discharging this valuable condensation, Marina Bay Sands in Singapore implemented a recovery system that captures the excess liquid and reuses it for water features in the hotel lobby and irrigation of plants throughout the property.

Fighting hunger in Las Vegas

We offer tasty hot meals 24 hours a day, seven days a week for 9,000 Team Members in Las Vegas. Because of changing employee schedules, extra unserved food is inevitable. A realization that one in seven southern Nevadans struggles with hunger inspired a brainstorm session at our annual supplier roundtable. The discussion led to a partnership between The Venetian | The Palazzo and Chefs to End Hunger, a regional not-for-profit organization that distributes leftover meals to local charities. The pick-ups are aligned with our produce deliveries so that after the drop-off, the same refrigerated trucks are refilled with food for donation, preventing an empty return trip. In 2016, this creative program donated more than 22,000 meals.