Compagnie des Alpes // 2020 Universal Registration Document

4 STATEMENT OF NON-FINANCIAL PERFORMANCE Environmental challenges

Eco-design A key way forward will be for us to gradually turn our thoughts to how we can reduce this waste at source, primarily by working with suppliers and also devising alternative approaches. In practice, this has led to some targeted initiatives, including: l replacement of single-use plastic cups with Eco-cups, discontinuation of plastic straws and their systematic offering in Leisure parks, work upstream with suppliers on reducing the weight of burger boxes; l a move to returnable glass bottles in the Restaurant du Lac then Le Cirque (2020) at Parc Astérix; l removing single-use plastic from the offices at our headquarters (use of dishwasher) or promoting meal trays with minimum packaging waste; l moving towards order consolidation and larger packaging quantities at many sites; l recycling drag-lift pylons to make a CATEX (cable for transporting explosives) at Sevebel, renovation rather than replacement of old structures ( e.g. the new station at TC Brévières); l purchase of reusable aerosols at STGM and oil analysis to optimise the frequency of oil changes. Preventing and recycling food waste Leisure park restaurants The Leisure parks have taken initial steps to combat food waste by introducing a number of initiatives at one or more sites: l for several years now Futuroscope’s Saveurs du Soleil restaurant has taken part in the joint Mon resto engagé initiative run by the Vienne CCI, aimed at reducing food waste; l optimal visitor number planning, automatic restocking of products and the introduction of a booking system have also helped to reduce waste through better stock management; l portion control: use of standard portions, introduction of smaller containers and smaller bread portions; l following preparation specifications and employee awareness through training; l losses are tracked on a daily basis and at the end of the season, any food with a use-by date before the site is reopened to the public is donated. Most of the restaurant facilities at 50% of our Leisure park sites now weigh and sort the bio-waste from food preparation and uneaten food which is used to fuel methanisation sites. In total, over the year, no less than 132.5 tonnes of bio-waste were recycled in this way.

Concrete knowledge of volumes is a first step in identifying the sources of food waste and taking a more structured approach to combating waste. Staff canteen The Leisure parks are aiming to capitalise on the experiment run at the staff canteen at Futuroscope, which was the very first of its type for the Group. l A satisfaction survey and a study of the causes of food waste led to measures being taken to reduce food waste, which included adapting the dishes on offer. l Then, some innovative practices were trailed such as sending dehydrated organic waste to an insect farm which breeds fly larva to produce proteins for inclusion in the animal food chain and green chemistry. Since then, Parc Astérix has been collecting the bio-waste from its staff canteen along with that from its visitor restaurants in the park and at its hotels. At La Plagne, SAP has installed a composter in the staff eating area. Hazardous waste All hazardous waste is collected and treated by approved contractors. Hazardous waste only accounts for 4% of total Group waste by weight. This percentage actually falls significantly when account is taken of the fact that most of the non-hazardous waste is not weighed. Overall, hazardous waste mainly corresponds to hydrocarbon sludge (by weight); it comes from the periodic emptying of hydrocarbon separator tanks and is reused to produce heat (100%). This is followed by other waste, for instance from emptying the chemical toilets, oil filters, coolants, then grease from the drip trays, solvents and hydraulic oil from ski lift engines, soiled packaging and rags, Waste Electrical and Electronic Equipment (WEEE) and healthcare waste (with risk of infection) from the rescue operations which some sites are responsible for carrying out. Paper In view of its activities, Compagnie des Alpes’ consumption of raw materials is low and relates to the use of paper for administrative purposes, financial communication and above all for commercial purposes for the printing of tickets, maps, flyers, posters and catalogues. Paper purchased and used internally represents 10% of paper generated, compared with 90% used for external communications. As a general rule, Group entities limit their paper usage through digitisation: digitised maps in Ski areas, recyclable passes, online sales, email confirmations, paperless tickets and exchange coupons, communication with visitors through Facebook and Instagram and development of smartphone apps. These practices are pursued in addition to digital archiving, double-sided printing for tertiary works and reducing the number of printers.

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Compagnie des Alpes I 2020 Universal registration document