Annual Report 2017-2018

THE FUTURE BEYOND THE CLUB

The Club is facing a new paradigm—an increasing pressure to create long-term, sustainable practices that do more for the environment and protect the prospects of future generations.

Cognizant that over the past year, numerous callouts have been received from Members to switch to more sustainable practices, the Sustainability Working Group was established to outline a strategy for enhancing the Club’s sustainability and reducing its carbon footprint. Initial work has begun to create an assessment of sustainability and environmental practices and processes at the Club. The results will be examined in conjunction with sustainability-related metrics and compared against benchmarks to identify gaps and opportunities for improvement. The Group will then develop a sustainability plan and roadmap that the Club can use for at least the next three to five years. As its first active campaign, the Sustainability Working Group is working with the F&B team to launch a Club-wide program that will reduce single-use plastics in all of our dining venues. The culinary and housekeeping teams have also introduced an eco-waste digester to reduce the total tonnage of waste produced by the Club (and consequently our carbon footprint). The food waste is eventually converted into fertilizer and non-potable water, which the Club then uses for other functions. Along with making the Club more sustainable and doing our part to reduce our impact on climate change, these initiatives are expected to reduce the costs of maintenance and ultimately, make the Club a more pleasant place for Members.

18 2017/18 ANNUAL REPORT