Climate Change Data

漢來美食股份有限公司

Climate Impact & Sustainability Data (2021, 2022)

Reporting Period: 2021

Environmental Metrics

Total Carbon Emissions:11,903.89 tCO2e/year
Renewable Energy Share:0%
Total Energy Consumption:128,429 GJ/year
Water Consumption:464,988 m3/year
Waste Generated:794.60 tons/year

ESG Focus Areas

  • Integrity and Sustainable Operation
  • Food Safety Protection
  • Brand Value Enhancement
  • Social and Environmental Friendliness
  • Harmonious and Healthy Workplace

Environmental Achievements

  • Greenhouse gas emissions, average waste cooking oil per thousand dollars of revenue, and food waste decreased by 7%, 6%, and 2% respectively compared to 2020.
  • Reduced water consumption by approximately 4% compared to 2020.

Social Achievements

  • Sponsored 2.5 million NTD for the renovation of Kaohsiung Shoushan Zoo.
  • Donated 1 million NTD to the Kaohsiung Chengzhongcheng fire disaster relief fund.
  • Achieved 100% retention rate for employees returning from childcare leave.
  • Exceeded the required number of employed people with disabilities by 5.

Governance Achievements

  • Received the second tier in the 8th "Corporate Governance Assessment" for listed companies.
  • Won the silver award in the 14th TCSA Corporate Sustainability Report Award for three consecutive years.

Climate Goals & Targets

Long-term Goals:
  • Achieve the first tier in corporate governance assessment.
  • Develop diversified e-commerce products.
  • Increase the chances of Michelin star ratings.
Medium-term Goals:
  • Completely switch to energy-efficient equipment.
  • Increase the use of contract-farmed ingredients.
  • Reduce greenhouse gas emissions and improve the environment.
Short-term Goals:
  • Increase the number of HACCP-certified restaurants and excellent restaurants.
  • Reduce the use of disposable tableware.
  • Reduce freight transportation carbon emissions.

Environmental Challenges

  • Supply chain disruptions due to the COVID-19 pandemic and the Russo-Ukrainian war.
  • Changes in consumer eating habits.
  • Government carbon emission policies.
  • Shortage of manpower and increased workload.
Mitigation Strategies
  • Developed alternative sourcing strategies.
  • Developed takeout and delivery services, e-commerce food products, and strengthened online marketing.
  • Negotiated rent reductions with mall owners and discounts with suppliers.
  • Applied for government subsidies.
  • Adjusted operating hours.
  • Strengthened employee health management and hygiene promotion.
  • Improved employee training and assessment mechanisms.
  • Adjusted cooking methods, business models, and simplified work processes.

Supply Chain Management

Supplier Audits: 801 suppliers audited in 2021 (100% coverage)

Responsible Procurement
  • Prioritizing local and organic ingredients.
  • Implementing a five-point criteria for supplier selection (price, quality, reputation, service, corporate social responsibility).

Climate-Related Risks & Opportunities

Physical Risks
  • Major natural disasters
Transition Risks
  • Government carbon emission policies
Opportunities
  • Development of energy-efficient products

Reporting Standards

Frameworks Used: GRI Standards, SASB Standards, SDGs

Certifications: HACCP, 優良餐廳

Third-party Assurance: 勤業眾信聯合會計師事務所

UN Sustainable Development Goals

  • Goal 1: No Poverty
  • Goal 2: Zero Hunger
  • Goal 3: Good Health and Well-being
  • Goal 8: Decent Work and Economic Growth
  • Goal 12: Responsible Consumption and Production
  • Goal 13: Climate Action

Initiatives contribute to these goals through various social and environmental programs.

Sustainable Products & Innovation

  • E-commerce food products
  • Plant-based meat hamburger rice bowl

Awards & Recognition

  • 2021 TCSA Corporate Sustainability Report Award (Silver)
  • 2021 TTQS Enterprise Institutional Version - Bronze

Reporting Period: 2022

Environmental Metrics

Total Carbon Emissions:14,143.01 tCO2e/year
Scope 1 Emissions:Not disclosed
Scope 2 Emissions:Not disclosed
Scope 3 Emissions:Not disclosed
Renewable Energy Share:0%
Total Energy Consumption:Not disclosed
Water Consumption:453,973 m3/year
Waste Generated:1,198.90 tons/year
Carbon Intensity:0.038 tCO2e/10,000 NT dollars of revenue in 2022.

ESG Focus Areas

  • Company Governance
  • Food Safety
  • Brand Enhancement
  • Social and Environmental Friendliness
  • Harmonious and Healthy Workplace

Environmental Achievements

  • Reduced water consumption per 1,000 NT dollars of revenue by 24% in 2022 compared to 2021.
  • Reduced waste cooking oil per 1,000 NT dollars of revenue by 5% in 2022 compared to 2021.
  • South Gang Hilai Hotel obtained Green Building and Smart Building dual labels. Invested approximately 10.63 million NT dollars in smart building construction and approximately 67.47 million NT dollars in energy-saving lighting and air conditioning.

Social Achievements

  • Sponsored 2.5 million NT dollars to the Shoushan Zoo renovation in 2022 and launched the "Animal Alliance Iron Box Cookies" to support animal welfare.
  • Collaborated with Kaohsiung Municipal Library to hold a book exhibition in 2022.
  • Selected as a happy enterprise by Kaohsiung City Labor Bureau in 2022.
  • Employed 24 people with disabilities in 2022, exceeding the quota for five consecutive years.

Governance Achievements

  • Achieved a score of 90.37 in the 9th Corporate Governance Assessment, ranking in the second quartile of listed companies.
  • Received the bronze award for sustainability reporting in the 15th TCSA Taiwan Corporate Sustainability Awards for four consecutive years.

Climate Goals & Targets

Long-term Goals:
  • Not disclosed
Medium-term Goals:
  • Not disclosed
Short-term Goals:
  • Not disclosed

Environmental Challenges

  • Rising operating costs due to international inflation and rising food prices.
  • Severe labor shortages.
  • Climate change related risks (extreme weather, rising temperatures).
  • Transition risks (renewable energy regulations, low-carbon technology transformation costs, changes in customer behavior).
Mitigation Strategies
  • Accelerated diversification and digital transformation.
  • Invested in product development and channel expansion.
  • Upgraded existing brands and launched new brand restaurants.
  • Implemented digital upgrades to procurement, finance, and HR systems.
  • Launched the "Lai Foods APP" in July 2022.
  • Developed alternative sourcing strategies.
  • Invested in R&D for low-carbon products and services.
  • Implemented disaster management and supplier management strategies.

Supply Chain Management

Supplier Audits: 873 suppliers audited in 2022 (57% food, 37% general, 6% engineering). 10 on-site audits.

Responsible Procurement
  • Prioritized local and organic suppliers.
  • Used a five-criteria system (price, quality, reputation, service, CSR) for supplier selection.
  • Included CSR clauses in major supplier contracts.

Climate-Related Risks & Opportunities

Physical Risks
  • Extreme rainfall and drought
  • Average temperature change
Transition Risks
  • Renewable energy regulations
  • Net-zero emission trends
  • Low-carbon technology transformation costs
  • Changes in customer behavior
  • Raw material price increases
Opportunities
  • Development of energy-efficient products and services
  • Development of low-carbon products and services

Reporting Standards

Frameworks Used: GRI 2021, SASB Restaurant Standard, TCFD

Certifications: ISO 45001

Third-party Assurance: Deloitte & Touche

UN Sustainable Development Goals

  • Not disclosed

Not disclosed

Sustainable Products & Innovation

  • Lai Noodles
  • Vegetarian dishes

Awards & Recognition

  • 19th National Brand Jade Mountain Award (Best Popularity Brand)
  • 2022 Green Friendly Restaurant Annual Green Excellence Award
  • ITI Superior Taste Award