Compagnies des Alpes // 2019 Universal Registration Document

4 STATEMENT OF NON FINANCIAL PERFORMANCE Environmental challenges

l 91% of Group sites practice separate waste collection in the administrative o ffi ces. l 100% (1) of the sites sort the main types of waste generated from construction work (back-end) and current operations. It is then taken to specialist recycling channels. l 55% of the Leisure parks have introduced waste sorting and recycling facilities for visitors at some or all of the bins along the paths at the parks. However, where these facilities exist, improving recycling is a work in progress. The fi rst stage will be to improve the recycling rate of the main types of waste and the quality of sorting. Some of the waste from both these activities is not weighed. For example, rock and rubble generated by summer work at the Ski areas is generally re-used, as it can be used to fi ll in holes on the slopes if necessary. Some sites take their non-hazardous waste to refuse sites or their supplier and do not obtain a slip to con fi rm receipt. Because the type of waste varies considerably according to the work carried out, the Group does not keep a record of the volume and weight of the waste generated (with the exception of bio-waste). Extending the life of the facilities and equipment: what Group technicians do each day The Group’s business activities are extremely capital-intensive. The useful life of our fi xed assets can be up to 30 or 40 years for the ski lifts and rides. Each day, the Group’s technical teams maintain and repair them to keep them compliant and in good operating condition for as long as possible. Moving and modifying the ski lifts, work which Ingelo (an engineering subsidiary of the Group) began in 2011, has now become its core activity. 13 chairlifts and 9 drag lifts were moved/modi fi ed between 2011 and 2019. Our subsidiary has created – and operates in – a second-hand market in which the equipment manufacturers are not present. As a result, Ingelo has become a CDA player in the circular economy, recycling and making the best possible use of old equipment to reinstall it in place of new equipment in new locations. Around 360 tonnes of steel (stations, vehicles, clamps, pylons and supports) were reused in its last two operations in FY 2019: TSD Crète (268 t) and TSF Cibouit (94 t). This means that, in the last fi ve operations, an accumulated quantity of almost 1,000 tonnes of steel have been reused. For many years the Group has been retro fi tting grooming machines at an average of two per year. This involves refurbishing a vehicle, by simply replacing old and obsolete components by newer ones. This focus on repairing equipment (almost ten retro fi tted machines are currently operational at our resorts) increases the lifespan and value of the equipment and recognises the expertise of the teams involved. 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 replacing single-use plastic goblets by eco-cups, no longer using plastic straws and not o ff ering them systematically at the Leisure parks; 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 o ffi ces 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 two 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 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 140 tonnes of bio-waste were recycled in this way. Concrete knowledge of volumes is a fi rst 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 sta ff canteen at Futuroscope, which was the very fi rst 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 o ff er. l Then, some innovative practices were trailed such as sending dehydrated organic waste to an insect farm which breeds fl y larva

(1) The Paris, Chambéry and Travefactory group sites are not included because they are not affected by this type of waste.

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Compagnie des Alpes I 2019 Universal registration document