Constance Hotels Services Limited | Annual Report 2025

ANNUAL REPORT 2025

49

2.3 Food Safety Management Systems

2.5 Responsible Sourcing and Procurement (RSP)

ISO 22000 is an international standard intended for use by organisations across the food chain. It integrates traditional quality assurance preventive measures (ISO 9001) with preventive food safety measures (HACCP), providing a practical approach to reducing and eliminating food safety risks to protect consumers. With the revised version of ISO 22000 issued in June 2018, Constance Belle Mare Plage became the first hotel in the Indian Ocean to be certified under ISO 22000:2018. This was followed by Constance Lemuria, Seychelles, in November 2022, which became the first resort in the Seychelles to receive this certification.

RSP is the practice of procuring products and services that are not only less harmful to the environment (land, air and water) and to all species that depend on it for survival throughout the product lifecycle, but also ensure that the products and services we purchase deliver positive social outcomes.

We implement RSP while giving due consideration to guest satisfaction, company standards and cost efficiency. Our RSP measures include:

– Incorporating sustainability criteria into purchasing evaluations – Implementing monitoring mechanisms and assessments to promote compliance across the supply chain – Encouraging and favouring eco-friendly and energy-efficient products – Prioritising recycled and biodegradable products – Sourcing seasonal and locally produced goods wherever possible, thereby reducing transport-related emissions – Purchasing in bulk to reduce packaging waste – Favouring less harmful fertilisers and cleaning agents – Prioritising eco-friendly designs and eco-labelled products – Selecting suppliers that adopt cleaner technologies and minimise environmental impact – Encouraging suppliers to use recycled packaging materials and exploring opportunities for reuse and recycling in collaboration with them – Strengthening the supply chain by engaging suppliers who share our sustainability values and have environmental management systems in place Fair Trade: Fair trade within CHSL is guided by the Procurement Policy, whereby CHSL ensures the use of appropriate methods to select suppliers and procure goods and services based on quality, price, delivery and source, while contributing to the development of the local economy.

Constance Moofushi, Maldives, and Constance Halaveli, Maldives, also obtained their first HACCP certification in August 2022.

Led by our Executive Chefs, the teams aim to:

– Embed and continuously improve internal processes to ensure consistently safe food. – Provide assurance to guests that effective and robust food safety practices and procedures are in place. – Reinforce confidence among management teams, team members and suppliers in their ability to control food safety hazards and deliver safe products. – Ensure continuous improvement by regularly reviewing and updating the food safety management system to optimise all related activities. – Maintain effective control across all stages of the food supply chain to prevent the introduction of food safety hazards. HACCP practices are implemented across other resorts and are regularly audited in line with the above framework. Guest preferences and allergies are taken into consideration, with appropriate portions provided upon request to enhance the overall culinary experience.

Local Entrepreneurs: CHSL does not engage with suppliers involved in the trade of historical artefacts or activities that are not permitted by law.

During the reporting period, no food-related complaints were recorded.

2.4 PADI Certification

With 6,400 PADI Dive Centres and Resorts, 133,000 PADI Professionals and nearly 25 million divers worldwide, PADI defines itself as a force for good, with significant human potential to drive positive impact on critical social and environmental issues. PADI is dedicated to bringing conservation to the forefront and inspiring actions that contribute to a stronger global diving community and a healthier ocean. Our diving centres adhere to these principles and ensure that our guests receive a high-quality experience in terms of technical guidance and environmentally responsible practices. These efforts are further supported through lagoon clean-up initiatives, bringing together guests and team members to remove marine debris and protect surrounding ecosystems. In addition, weekly marine awareness talks in the Maldives, organised for our guests, help highlight the importance of marine biodiversity and encourage active participation in ocean conservation, in alignment with the mission of PADI Project AWARE to protect and conserve the world’s oceans.