Food waste constitutes a significant portion of the waste sent to landfills in Hong Kong. Swire Properties installed our first food waste decomposer at one of our Hong Kong shopping malls in 2005. Since then, we have been working closely with our hotels, restaurants and tenants to deepen our food waste reduction and recycling efforts. In 2025, we collected 9,115 tonnes of food waste from our Hong Kong and Chinese Mainland portfolios and hotels.

In 2024, we began redeveloping The Opposite House in Beijing into a retail landmark. During the process, we prioritised the protective removal of materials to prevent damage to valuable resources and maximise opportunities for reuse and recycling in other parts of our portfolio. The demolition work was completed in early 2025, and over 95% of materials were diverted from landfill through reuse and recycling.

To minimise waste generation and cultivate a culture of reuse in our communities, we piloted Hong Kong’s first smart reusable cup network at Taikoo Place in late 2020. The programme was then expanded to Pacific Place and Cityplaza, and also included reusable food boxes at Taikoo Place. The system operates by customers asking for a smart reusable cup or food box when purchasing takeaway items, then returning the reusable to a return station, where it is then thoroughly cleaned and put back into circulation. By the end of 2025, the programme had kept over 58,000 single-use containers out of landfills.

Over 90% of the waste generated at our buildings comes from building users, primarily tenants. While waste measurement conventionally involves manual weighing and recording, we are embracing technologies that digitalise the waste data collection process in pursuit of continuous improvements.

In 2025, we continued to expand our smart waste programmes in Hong Kong, while we began to record tenants’ waste production at HKRI Taikoo Hui, INDIGO and Taikoo Hui Guangzhou.

Events are an important part of Swire Properties’ placemaking and community-building work. Since launching our Green Guidelines for Event Management and Production of Collaterals in 2018, our Marketing and Promotions, Event Management and Administration teams have worked diligently to incorporate the guidelines into their event planning, production and execution efforts.