Better Health for All

The company emphasizes transparency in food safety management, including transparent kitchen designs and online reporting of inspection results.

It invests in product research and development (R&D) to provide diverse and nutritious meal options, launching 450 new products in 2024, with a focus on healthy innovations. The company focuses on reducing food waste through measures like semi-portion dishes and four-grid hotpot soup bases. It provides safety training, occupational health protection, and accident insurance for employees. Haidilao maintains a comprehensive food safety management system, including ISO 22000 and HACCP certifications, supplier audits, and product traceability. The company has a data security compliance team and policies for customer personal information and privacy protection. It offers an online psychological class (EAP Mental Power) to support employee mental health. The company emphasizes food safety and quality with strict standards and provides food safety training to employees and partners.

Fair Money & Economic Opportunity

The company, HDL.US, is primarily a restaurant operator.

The provided articles detail its restaurant operations, financial performance, ESG data related to environmental impact, employee welfare, and customer satisfaction, as well as supply chain agreements. There is no evidence in any of the articles to suggest that HDL.US engages in financial services such as lending, insurance, or money management. Therefore, the company's activities do not fall within the scope of the 'Fair Money & Economic Opportunity' value, and no KPIs can be scored based on the provided information.

Fair Trade & Ethical Sourcing

The provided articles lack specific, quantitative data for all KPIs under the 'Fair Trade & Ethical Sourcing' value. , the company's 2024 ESG report summary, explicitly states that it "lacks specific data on fair trade certifications, audit frequency, forced child labor incidents, traceability coverage, and remediation speed."

While the report mentions 2,535 supply chain product inspections and 16 suppliers discontinued due to environmental and social risks, this information is not specific enough to score KPIs like audit frequency, forced/child labor incidents, or materials risk index. Other articles focus on internal RFID technology for food safety and inventory management within restaurants, which does not provide evidence for supplier-level traceability or ethical sourcing practices. No data is available for ethical clause coverage or supplier diversity spend.

Kind to Animals

No specific, concrete data points were found in the provided articles to assess HDL.US against the 'Kind to Animals' ethical value. The company's ESG report () details general supply chain inspections and quality certifications for bullfrog breeding bases.

but these do not explicitly address animal welfare compliance, humane certifications, or cage-free sourcing percentages. There is no evidence regarding cruelty-free certifications, animal testing, ethical ingredient substitution, wildlife conservation, or R&D investment in animal-free alternatives for HDL.US.

No War, No Weapons

The company, SUPER HI INTERNATIONAL HOLDING LTD., operates hot pot restaurants.

Its core business activities, as detailed in its application proof for listing, do not involve arms manufacturing, military contracts, or conflict facilitation. All KPIs related to defense, arms, dual-use technology, conflict zones, and military applications are explicitly stated as 'Not applicable' to a restaurant chain in the provided evidence.

Planet-Friendly Business

In 2024, the company's total Scope 1 and 2 greenhouse gas emissions were 946,407.23 tCO₂e.

The GHG emission per unit of operating revenue decreased by 16.7% compared to a benchmark year. However, Scope 3 emissions have not been disclosed. The company has not reported any SBTi-validated targets or climate pledges. Total water consumption per unit of operating revenue was 528.49 m³/RMB1 million in 2024. The waste diversion rate, calculated from recyclable waste and waste cooking oil, was 28.70% of total non-hazardous waste generated in 2024. The company reported no major environmental fines or litigation related to environmental pollution.

Respect for Cultures & Communities

No specific, concrete evidence was found in the provided articles regarding HDL.US's performance on any of the KPIs related to 'Respect for Cultures & Communities'. The articles either explicitly state that the information is not mentioned

, are inaccessible , or contain data that is too general to apply to the specific KPIs.

Safe & Smart Tech

No specific, concrete data points were found in the provided articles to assess HDL.US against the 'Safe & Smart Tech' ethical value. The articles primarily focus on financial performance, IPO details, and general market conditions. While one article mentions 'Super Hi International Holding Ltd.' and touches on cybersecurity and data protection, it explicitly states its focus is on the telecommunications sector and that it does not provide specific data relevant to HDL.US or Safe & Smart Tech, which primarily operates restaurants.

Therefore, no evidence could be used for any of the KPIs.

Zero Waste & Sustainable Products

The company has implemented several waste reduction initiatives, including offering semi-portion dishes, optimizing dish processing, utilizing 5S management, estimating ingredient preparation, and centralizing the processing of some ingredients.

It conducts monthly sampling inspections of waste oil disposal methods for major facilities. Hazardous waste, such as electronics, batteries, and light bulbs, is stored in a post-disposal sealed-container system and transferred to qualified recyclers for treatment. The company has not reported any waste disposal violations in the past three years. It has set a company-wide target to reduce average waste generated per restaurant by 10% by the end of 2025, compared to 2018. The company encourages suppliers to minimize packaging and use recyclable materials, and it educates customers through posters and staff recommendations to order appropriately and reduce food waste.