可持續發展

我們一直堅守可持續發展的承諾，以引領卓越營運、善用資源並確保業務增長。

可持續發展成就亮點

公司的政策程序和管理系統旨在減少業務對環境的影響，並支援我們的同事和當地社區。因此，我們將可持續發展原則和作業指引融入各項業務當中。

我們一直堅守可持續發展的承諾，以引領卓越營運、善用資源並確保業務增長。

我們一直堅守可持續發展的承諾，以引領卓越營運、善用資源並確保業務增長。

可持續發展策略

公司的政策程序和管理系統旨在減少業務對環境的影響，並支援我們的同事和當地社區。因此，我們將可持續發展原則和作業指引融入各項業務當中。

主要目標

我們全力支持太古集團的可持續發展目標：

Carbon emissions

50% reduction in direct carbon emissions (Scope 1 and 2) by 2030, compared to 2018
Achieve net zero emissions by 2050

Waste management

65% of waste will be diverted from landfill by 2030
Zero waste to landfill by 2050

Water conservation

30% reduction in water withdrawal by 2030, compared to 2018
Achieve water neutrality by 2050

進展與表現

Carbon emissions

We have implemented a range of measures across our operations over the years, aiming to enhance energy efficiency and reduce emissions. Emissions from our vehicles are contributing to our carbon emissions. To minimise vehicle emissions, we are progressively replacing our old vehicles with cleaner models or electric vehicles.

Waste management

Through collaboration and innovation, we have reduced waste from food production as well as inflight waste. Efforts have been made to minimise waste generation in the procurement, production and operational planning processes. We reuse and recycle materials and at the same time raise stakeholders’ awareness of waste management. For example, we recycle food waste and send it to the O∙PARK1 resource recovery facility.

Water consumption

To reduce water wastage and its impact on the environment, we have boosted our water use efficiency and increased recycling of used water. For example, we collect waste water and transfer it to the flushing system to maximise the use of water resources.

可持續發展成就亮點

Food donations

We have been collaborating with local non-profit organisations and social enterprises, such as Food Angel and Feeding Hong Kong, which provide food to Hong Kong charities for distribution to people in need.

Sustainable craft beer

With sustainability as a core business strategy, we have been striving to improve our operational efficiency and reduce catering waste. In 2021, we adopted the circular economy concept and launched VHHX beer, which transformed unusable surplus bread into craft beer.

Sustainable procurement

At Cathay Dining, we aim to embed an environmentally responsible mindset in our culture and adopt more sustainable practices in our operations. We are actively working to increase the proportion of sustainable products in our portfolio and encourage our supply chain to become more sustainable. When sourcing seafood, we prioritise options with certification from organisations like the Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC).

Furthermore, we have pledged to fully transition to the use of cage-free shell eggs by the end of 2024 and cage-free liquid eggs by the end of 2025. In line with our Group Sustainable Food Policy, we actively avoid unsustainably sourced products listed in the policy and promote sustainable consumption practices among our customers.