MO BAR’SSUSTAINABILITY
EFFORTS

At MO Bar, we set a mission to bring the best food, drinks and music to theHong Kong bar scene while remaining faithful to our social andenvironmental responsibilities. Sustainability is, quite simply, part of ourDNA.

When MO Bar opened its doors in 2005, sustainability was an unfamiliar
subject to most. However, with the vision and the leadership of our Directorof Culinary Operations and Food and Beverage, Richard Ekkebus, we set
new standards in our operations to ensure that we minimise our harm to theplanet, by reducing our environmental footprint and maximising our social
impact.

From the get-go, this included such initiatives as serving only sustainableseafood, and supporting charities with causes close to our hearts. Today, we
have constructive, meaningful practices in place focusing on ways tominimise waste, reduce single-use plastic and limit our carbon footprint.

To further improve our practices, in 2021 we started working with ‘Food
Made Good’, an organisation that provides foodservice businesses withmanageable means of understanding, reviewing, and acting on the issues
that matter. Within this framework, ten major areas of sustainability are
divided under three pillars: Society, Sourcing, and Environment.
Accountability is key. We participate in a bi-annual evaluation of thesustainability practices called Food Made Good Rating. The Rating helps us
to legitimise our efforts and create a clear plan of action/improvement. It is asurvey capturing our activity across the three pillars. Once the survey iscompleted, a percentage score is calculated for each key area, and theoverall sustainability score is an average of those percentages. A businessmay achieve one, two, three or no stars (committed) depending on its score.
In 2021, MO Bar has achieved 3-star rating. In the same year, MO Bar was
nominated and shortlisted in the categories of Business of the Year andSociety. In 2023, MO Bar has maintained 3-star rating and 2% increase in
overall score compared to 2021.

In addition, the Hotel was assessed in 2023 by the Global Sustainable Tourism
Council® (GSTC). The assessment is known as the GSTC Criteria, this global
standard for sustainable travel and tourism by GSTC provides the industry
with comprehensive criteria to operate and flourish in a sustainable manner.
As the results of a worldwide effort to develop a common language aboutsustainability in tourism, the yardsticks could also be further divided into
four pillars namely 1. Sustainable management, 2. Socioeconomic impacts,
3:Cultural impacts, and 4. Environmental impacts. All these criteria aredesigned and adapted to local conditions for seamless localization. In 2023,
the Hotel successfully received the GSTC Certification to recognize ourcommitment for a better future.

Our sustainability efforts include:

Society
Internal / Within MO Bar:
MO Bar prides itself as an employer that goes above and beyond for its
team members. We firmly believe that our colleagues are our internal
guests, and we ensure that they feel well taken care of. Colleague
development is a key focus, ensuring everyone has equal learning anddevelopment opportunities to grow and develop their full potential. We
encourage paid volunteering hours, ensure the continuous enhancement ofour colleagues’ experiences, and offer innovative bonus schemes. This alsomeans going beyond the mandatory Hong Kong employee recognition andminimum wage. These are all part of our approach to building a team,encouraging staff loyalty, wellbeing, and commitment. We believe that ateam that feels seen and supported will naturally ensure that guest
experiences will be at the highest possible level.

A comprehensive list of our internal efforts to contribute to a sustainablestaff environment and development can be found below:

RECOGNISE GOOD PERFORMANCE: Across teams in MO Bar, there is a
rewards structure in place that recognises excellent colleague
performance. Rewards are tied to relevant goals – for example, receiving
positive guest feedback, and comments are tied to monetary rewards.
Acknowledging and rewarding performance is an integral part of the MO
Bar’s DNA, with town hall meetings conducted monthly and quarterly torecognise outstanding performers.

COLLEAGUE DEVELOPMENT: At MO Bar, we have a well-definedlearning and development plan for each colleague, and a clearly definedsystem of performance evaluation. Training includes HACCP and foodsafety, corporate office-driven programs, a variety of online learning
platforms, including but not limited to: e-Cornell, ‘A Silver Lining’ learning
initiative by Jardines, LinkedIn Learning, cross-departmental training
exposure via a program called ‘Team Titans’, and many more.

HEALTHY DIET FOR COLLEAGUE MEALS, INCLUDING GREEN
MONDAYS: The hotel’s canteen only offers vegetarian options every
Monday to promote healthy eating. This is not only to reduce the amount ofanimal proteins that are linked to problems such as greenhouse gases andwater wastage, but also to raise awareness and educate colleagues about
the impacts on the environment. This allows us to offer high-quality andethically sourced animal proteins on other days.

BIRTHDAY LEAVE: All colleagues have an additional day off because of
their birthday that can be taken within one month.

EQUAL PAY: All our colleagues receive pay above the required HK
minimum wage, and all genders are equally recognized.

AIM FOR AN EQUITABLE GENDER BALANCE: As of December 2023, ourmale-to-female ratio is 58% to 42% and our aim is to work constantly
towards a 50/50 balance.

HEALTH INSURANCE FOR ALL COLLEAGUES: Although is not mandatory
by Hong Kong law and not common practice in restaurants across the city,
all our colleagues are insured via The Landmark Mandarin Oriental, Hong
Kong.

EACH COLLEAGUE HAS A CONTRACT: All our colleagues are employedby The Landmark Mandarin Oriental, Hong Kong with a valid full-timework contract, which is mandatory by Hong Kong law.

TIPS ARE EQUALLY SHARED AMONGST TEAM MEMBERS: Every teammember has an equal percentage of the overall cash and credit card tips,
which is not based on rank or performance.

RECREATIONAL ALLOWANCE: Annually, the Hotel’s Human Resources
Department supports team culture and bonding by offerings a recreational
allowance to each colleague, enabling departments to organize activities
outside of work environment to foster understanding and better mental
health.

FREE UNIFORMS: Uniforms and laundry services are provided free ofcharge to all colleagues.

OPTION TO CHOOSE REST DAY WITHIN THE WEEK: Days off can berequested and are given whenever possible.

SUSTAINABLE WORKING SHOES: Colleagues are wearing Sustainable
material sneakers at work. Made with recycled leather, post-consumer
plastics and natural materials. 95% of the water is recycled and re-usedthroughout to keep the manufacturing process closed loop.

SUSTAINABILITY TRAINING TO ALL COLLEAGUES: We want to ensurethat our colleagues are trained to understand the impact of our daily actions
on the environment. We ensure that our colleagues are making conscious
and informed decisions towards a greener future, and will be able to apply
the knowledge in their daily lives, not just at work. We have initiated generalsustainability training annually, as well as introductory training during theonboarding procedure, and raise more awareness with various initiatives
throughout the year. Sustainability-related information is present in allcolleagues’ areas.

External / within the community:
The very nature of hospitality is to bring people together through excellent
food. Kitchens that are connected to their communities are places that haveloyal customers, loyal team members and some of the tastiest food. It’s arecipe for a sustainable and successful business. Nine out of ten consumers
remain loyal to socially responsible businesses. The best businesses in thisarea are building long-lasting partnerships with local community groups
and charities, and have a named individual responsible for managing these
relationships.

Additional to our internal efforts, MO Bar is an active member of thecommunity. We continuously contribute to local and international charities,
not only through monetary contributions, but also by donating colleagues’
time and skill sets. We recognise our privileged position in the market, andhave made it one of our key missions to give back when and where we can.

SUPPORT LOCAL AND INTERNATIONAL CHARITIES: We always seek
opportunities to raise awareness and funds for causes close to our hearts,
such as Feeding Hong Kong, More Good, Food Angel, MINDSET,
Movember, Ren, Baan Nokkamin Orphanage, World Ocean Day and A
Plastic Ocean Foundation.

SOCIAL INCLUSION: We work closely with MINDSET, Shining Star, andHong Chi Association, offering re-integration and development
opportunities to their service users. We aim to equip them with new skill
sets and to ultimately offer them job opportunities within MO Bar.

PROVIDE COMMUNITY SERVICE: We volunteer with NGOs such as FoodAngel and Soap Cycling. We have distributed hygiene and PPE kits to street
cleaners in Hong Kong in partnership with Soap Cycling, and haveorganized Colleague Wellness activities such as hiking, running, andwellness activities within the Spa infrastructure.

FREQUENT GUEST SPEAKER ON SUSTAINABILITY-RELATED ISSUES:
Being a sustainability advocate, Richard Ekkebus is frequently invited to
speak about sustainability and to be on discussion panels hosted byinstitutions such as ICI VTC Pokfulam Complex, Food Made Good,
ReThink, Future Green, WWF, G.R.E.E.N. Hospitality, and so on.

PARTICIPATING IN RESEARCH AND DEVELOPMENT ON
SUSTAINABILITY: MO Bar has been participating in research anddevelopment to further sustainable practices within the hospitality industry,collaborating with various institutions such as G.R.E.E.N. Hospitality to
study food waste and packaging waste in hospitality. Together with the
School of Energy and Environment in City University of Hong Kong, wehave participated in research on sustainable kitchens and their energy andwater performance.

Sourcing
Sourcing is a topic that MO Bar have long been passionate about. The
sustainable, organic, and local sourcing of ingredients is one of the key
initiatives that sets MO Bar apart from most of the establishments within theindustry in Hong Kong. MO Bar is one of the very few hospitality venues in
the region that has such an extensive and comprehensive sourcing
programme to ensure the use of fully traceable, local and regional, organicand sustainable produce wherever possible.

SUSTAINABLE SEAFOOD: All our seafood is sourced sustainably.
Currently, all our seafood is sourced through suppliers who deliver
predominantly local produce harvested using sustainable techniques, suchas line fishing, hand diving, and other methods with no negative impact on
the environment. Also, certain species that reproduce later in their lifetime,and are therefore quite vulnerable to overfishing, are not featured on ourmenus. We manage our menus utilising the following resources: Australia
Seafood Guide, Good Fish Guide by the Marine Conservation Society for
European seafood, and the WWF Seafood guide for local and regionalsourcing. We are members and work very closely with Hong Kong’s
Sustainable Seafood Coalition, which promotes sustainable seafood
initiatives and the preservation of different species.

WE SUPPORT BIODIVERSITY: Biodiversity is the variety of life on Earth –the number of different species of plants, animals, and microorganisms
from Earth’s vastly different ecosystems, from deserts, rainforests, coral
reefs, grasslands, tundra, to polar ice caps. Biodiversity is essential to thewell-being of the planet. As a result, we love to feature lesser-known
seafood, ethical-sourced heritage meats and poultry, heirloom plants, roots
and fruits.

O﻿NLY SOURCE FAIR TRADE AGRICULTURAL COMMODITIES:CHOCOLATE, VANILLA, COFFEE, SUGAR AND TEA: We exclusively use
ethical and responsible agricultural commodities, certified by Rainforest
Alliance, Fair Trade and others.

ETHICAL-SOURCED ANIMAL PROTEIN: All our ingredients arethoroughly scrutinised before being featured on MO Bar’s menu. We carethat all our animal proteins are ethically raised, antibiotic- and growth
hormone-free, and where appropriate, grass-fed, free roaming,sustainably sourced, and raised by people who share our sustainability
values.

Brandt Beef: Our beef from Brandt embodies a “farm-to-fork”
philosophy that involves raising animals humanely and naturally,
without hormones and antibiotics. This commitment to sustainability
also includes being responsible stewards of the land.

Organic KIN eggs: In our continuous efforts to progress ethical sourcing,
The Landmark Mandarin Oriental uses only organic KIN Eggs in MO
Bar. KIN Eggs are exclusively produced at a family-owned sustainable
farm located in the pristine mountainous region of Yunnan with aclosed-cycle supply chain – chickens are fed by organic corn grown on
the farm while utilizing their waste as soil fertilizer.

Free-Range Chicken: Our chicken is from George and Jo’s they
epitomise the values of the Free-Range Farmers Collective, which
respects the welfare of chickens, the environment, sustainability to
produce the best for the end consumer. The chickens are raised without
any antibiotics. George and Jo’s farms are independently audited instrict accordance with New Zealand Animal Welfare Laws and in
conjunction with the Ministry of Primary Industries to ensure the highest
standards of animal welfare and the best growing conditions.

Ethically sourced animal protein: All our ingredients are thoroughly
scrutinised before being featured on MO Bar’s menu. We care that all
our animal proteins are ethically raised, antibiotic- and growth
hormone-free, and where appropriate, grass-fed, free-roaming,sustainably sourced, and raised by people who share our values aboutsustainability. At MO Bar, Our free-range chicken is from George andJo’s that epitomise the values of the Free-Range Farmers Collective,
which respects the welfare of chickens, environment, and sustainability
to produce the best for the end consumer. The chickens are raised
without any antibiotics. George and Jo’s farms are independently
audited in strict accordance with New Zealand Animal Welfare Laws
and in conjunction with the Ministry of Primary Industries to ensure thehighest standards of animal welfare and the best growing conditions.

Local yellow chicken: Supporting local producers, our yellow chicken is
raised in Hong Kong’s New Territories without hormones or antibiotics.

Plant-based animal protein replacement: The meat industry is thelargest source of greenhouse gas emissions in the world, according to
the United Nations. Producing a single calorie of meat requires vast
amounts of resources, from water, to crops, to land. In order to reduce
our environmental impact as well as our carbon footprint, we arebringing an increasing number of alternative options to MO Bar.

Impossible Meat: Meat made from 100% plants, designed for meat
lovers. The Impossible burger starts out raw and looks, cooks, smells,
and tastes just like minced beef.

Prioritise sourcing organic, local, and regional to reduce carbon
footprint: We predominantly work with organic and urban farms from
Hong Kong’s New Territories, including herbs, flowers, fruit andvegetable farms, pig farms and poultry farms. Buying from local
producers gives us access to seasonal, fresh food, with a smaller carbon
price tag. It is also a valuable investment into the local economy, andhelps establish thriving food networks and protects Hong Kong’s foodheritage. Where we cannot source local, most of the time, we source
regionally, in particular from organic farms in Southern China, Taiwan
and Kyushu (Japan) and, only when even those are not possible,organic from Australia and Europe.

Environment
The third pillar of our sustainability efforts is environment. We believe that
operating in a sustainable way and leading by example across waste
management, energy management and resource management is crucial inorder to bring upon lasting change in the hospitality industry. All our waste
and resource output is closely monitored and measured to ensure that weconstantly operate in the most efficient way possible.

WE FAVOUR PLANT-BASED OPTIONS: Food accounts for 25-30% of
greenhouse gas emissions, while livestock production alone accounts for
15% of all greenhouse gas emissions. Making our menu less meat-centric
reduces our overall environmental impact and resonates with the growing
number of diners who believe that a good meal doesn’t require meat. We
define vegetable-led dishes as those that emphasise and celebrate
vegetarian ingredients. This includes fruit and vegetables, whole grains,beans, pulses, soy or other protein alternatives, nuts and seeds, plant oils,
and so on.

SUP-FREE OPERATIONS: Reducing single-use plastic (SUP) output acrossall waste streams is our number one objective. Over the past six years, wehave diligently operated towards a fully SUP-free operation by closely
working with manufacturers to develop plant-based alternatives forcommonly used cling film, vacuum pouches and bin liners. Mandarin
Oriental Hotel Group has followed our best practices and has eliminatedover 60 SUP items in 2021.

OIL RECYCLING: Since June 2011, we recycle all cooking oil and currently
we work closely with Gammon Biofuel, a waste oil recycling company, andfully-licensed biodiesel manufacturer in Hong Kong. Their key focus is totransform cooking oil into a renewable energy for local use. In our hotel on
average of 200kg of oil per month is diverted.

WASTE PREVENTION: We consider waste prevention to be even more
important than waste management, especially in a city like Hong Kong
where waste management and recycling infrastructure can be difficult andunsatisfactory. We believe that waste prevention is crucial. Therefore, weclosely monitor, analyse, and examine our operations on a regular basis, tounderstand where and how we can further reduce our waste. Waste output
is recorded daily and consolidated monthly, and analysed. An action plan isthen derived in order to reduce input for the subsequent month. The data is
openly shared with all colleagues to raise awareness and further facilitate
reduction. The anaerobic waste digester in Amber’s kitchen is another key
initiative – in 2023, we diverted an average of 37.77% of our total waste fromthe landfill. We are actively engaged in the formal practice of diverting
coffee grounds and eggshells to a local farm, with the purpose of enriching
the soil through their utilization.

WASTE SEGREGATION FOR RECYCLING: We separate our waste into
metal, plastic, styrofoam, food waste, glass, paper and carton, oil, andelectronics. We recycle wherever possible. All staff are thoroughly trainedon waste prevention and waste segregation.

PAPER PRODUCTS: At MO Bar, we are strongly committed to recycling.
All our paper products, such as menus (non-laminated), shopping bags,
collateral, paper napkins, paper straws and tissues are all FSC certified,recycled and recyclable. For takeaway food or drink, we also use plantbased fibre compostable containers.

DIGITAL MENUS: All guests in MO Bar are encouraged to use digital QR
code menus, which reduce wear and tear on the paper menus, andtherefore paper usage and wastage.

MANAGE NATURAL RESOURCES: Energy and water consumption arerecorded in a monthly basis, and analysed. An action plan is then derived toreduce usage for the subsequent month. The data is openly shared with allcolleagues to raise awareness and further facilitate reduction.

IN-HOUSE WATER BOTTLING FOR COLLEAGUES AND GUESTS: Since
2018, we have used the Nordaq FRESH water filteration and bottling systemfrom Sweden in both front- and heart-of-house, thereby completely
eliminating plastic bottles, as well as imported bottled water. This not only
reduces SUP usage, but also significantly reduces the carbon footprint
associated with importing bottled water. Water fountains are also used bycolleagues to help further minimise SUP bottle usage. In 2020 alone, we
saved 57,212 plastic bottles from landfills, equivalent to 7,095kg of plastic
waste.

ELIMINATE CHEMICAL CLEANING PRODUCTS: In 2022, we pledge toeliminate chemical cleaning products by deploying the natural sanitationand disinfection solutions by Biotek Ozone – a modern, safe and effective
technology for sanitizing all fresh vegetables, fruits and eggs in our kitchen
operations. Furthermore, only 100% chemical-free and certified
biodegradable cleaning products of Zero Impact are used for day-to-day
cleaning tasks. The used bottles are collected and recycled for the newbatch of production. We carefully selected hand sanitizers from
Safe+Sound, which are vegan-friendly, alcohol-free and made frombiodegradable lactic acid. Their newly created, circular refill system helps
us eliminate single-use plastic bottles.

Our Sustainability Related Awards& Certificates:
2023 | Green & CSR Hotelier of the Year for Richard Ekkebus by Stelliers

2023 | Global Sustainable Tourism Council Certification - GSTC

2023 | 3-Star Rating – Food Made Good

2022 | Distinguished Sustainability leadership award for Mr Richard
Ekkebus by the Hong Kong Management Association

2021 | 3-Star Rating – Food Made Good