Performance Results
- In 2024, Regent Taipei and Silks Place Tainan completed 174 document-based audits and 21 on-site audits, with no non-compliant suppliers identified.
- The proportion of tea and coffee purchased with international certifications accounted for 23.99% and 56.69%, respectively.
- 100% of purchased tissues and hand towels carry Forest Stewardship Council (FSC) international certification.
- 100% of Double A copy paper purchased carries Forest Stewardship Council (FSC) international certification.
Future Goals
- Ensure stable supply of all items, encourage suppliers to provide low-carbon products, and expand the use of seasonal local ingredients.
- By the end of 2026, all restaurants at Silks Taipei will fully use cage-free eggs, increase the proportion of purchases from animal-friendly farms, and expand the share of low-carbon products, realizing a responsible supply chain.
Impact
Extreme weather and geopolitical risks may cause logistics disruptions and raw material shortages, threatening supply chain stability and food safety. The Group actively addresses these global challenges by strengthening supply chain management, promoting sustainable procurement, and implementing risk early-warning mechanisms, thereby advancing ESG objectives across environmental, social, and governance dimensions while maintaining robust operational strategies.
Policy Commitment
Silks Hotels Group is committed to promoting a green supply chain by integrating sustainable technologies and partnering with stakeholders to implement fair trade, human rights protection, and environmental conservation. Following HACCP and ISO standards, the Group adopts responsible procurement principles and green operational practices, leading the hospitality industry toward a more equitable and sustainable development model.
Actions Taken
The Group has established a systematic supplier management and evaluation system, implementing food traceability, risk classification, and independent testing. The Regent Taipei's in-house testing laboratory serves as the final safeguard for food safety, ensuring proper management and auditing of raw material suppliers. In addition to document and on-site audits, supplier evaluations incorporate environmental and ESG criteria, progressively increasing the proportion of cage-free eggs and local sourcing to build a transparent and responsible supply network.
Evaluation Mechanisms
- Through supplier evaluation forms, audit systems, and KPI tracking, the Group monitors quality, delivery reliability, and regulatory compliance, incorporating sustainability indicators.
- The annual proportion of internationally certified products purchased is tracked as a basis for policy refinement and performance feedback, ensuring a compliant, safe, and responsible supply chain.
Stakeholder Engagement
The Group regularly communicates and collaborates with suppliers through meetings, training sessions, and performance feedback. Anonymous reporting channels are established to uphold integrity and protect labor rights. Together with suppliers, the Group promotes animal welfare, social inclusion, and industry transformation, co-creating a sustainable value chain.
Management Policy
To ensure food safety and supply chain transparency, the Group has established a systematic supplier evaluation and procurement management mechanism, strengthening risk control and accountability for raw material suppliers. The policy follows food safety regulations and international standards, such as HACCP and ISO 22000, and incorporates ESG sustainability principles through cross-departmental collaboration to maintain high-quality and compliant food supplies.
The Group is committed to safeguarding food safety and product quality through rigorous supply chain management, while promoting energy conservation, low-carbon practices, and environmentally friendly procurement, fully implementing ESG across environmental, social, and governance dimensions.
Supply Chain Management and Sustainability Practices
The Group's sustainability strategies cover every stage from farm to table, including rigorous supplier evaluation mechanisms, ingredient traceability management, local sourcing, and fair trade principles, reducing operational environmental impacts and enhancing animal welfare. These actions align closely with the United Nations Sustainable Development Goals (SDGs), particularly Goal 12: Responsible Consumption and Production, Goal 15: Life on Land, and Goal 17: Partnerships for the Goals.
The Group also commits that by the end of 2026, all restaurants under the Group will use exclusively cage-free eggs, further demonstrating our dedication to animal welfare and sustainable agriculture. This decision not only raises the ethical standards of our food sources but also reflects our responsible approach to environmental and social stewardship.
Responsible Consumption and Production
Goal 12
Life on Land
Goal 15
Partnerships for the Goals
Goal 17
Building a Safe and Transparent Food Supply Chain
The Group upholds a strong commitment to food safety and sustainable governance, establishing a comprehensive supplier management system to promote transparency and resilience across the entire food supply chain through institutionalized and risk-oriented approaches.We enforce stringent controls from the very source, covering all stages—supplier selection, evaluation, contract signing, raw material inspection, and monitoring audits—to ensure that all partners comply with regulatory requirements and corporate social responsibility standards.All raw material suppliers must sign the "Supplier Delivery Guidelines", which include provisions on supply specifications, integrity in business conduct, human rights protection, and corporate social responsibility. Only suppliers with valid business registration, a registered food-industry business number, and certifications such as TQF, CAS, TAP, HACCP, or ISO may be included in our long-term cooperation list. For new suppliers, we also require a compliant product inspection report and conduct annual qualification reviews to ensure compliance and food safety.
In terms of supplier governance, we conduct periodic and ad-hoc evaluations based on the "Process and Quality Control Standard Operating Procedures" and the "Supplier Evaluation Record Form", carried out jointly by the Procurement Department, Food Safety Department, and Food & Beverage Department. The evaluation criteria include not only product quality, supply capability, and regulatory compliance, but also ESG indicators such as environmental sustainability and human rights protection, guiding suppliers and the Group to advance toward shared sustainability goals. Suppliers that fail evaluations twice consecutively, or are involved in major violations, will have their cooperation terminated immediately and be removed from the approved supplier list.
In addition, our in-house testing laboratory serves as the final safeguard for food safety governance. Through regular sampling inspections and ingredient traceability, we strengthen risk early-warning and incident traceability mechanisms, fundamentally enhancing the safety and credibility of the entire supply chain.
The Group aspires to harness a robust supplier governance mechanism to drive industry-wide influence, encourage stakeholders to prioritize compliance and corporate responsibility, and collaborate to build a sustainable, transparent, and resilient food supply chain—thus laying a solid foundation for sustainable development in the hospitality industry.
Supplier Evaluation and Procurement Mechanism
The Group is committed to establishing a transparent and risk-controlled supply chain management system. In accordance with internal food safety management standards, including the Process and Quality Control Standard Operating Procedures and the Supplier Evaluation Record Form, we implement rigorous supplier audits and evaluations, jointly managed by the Purchasing, Food Safety, and F&B departments. Beyond ensuring food safety and quality, the evaluation framework incorporates ESG indicators such as corporate sustainability and human rights, fully implementing responsible procurement practices.
The supplier evaluation process consists of two stages: document review and on-site assessment. The document review covers supplier basic information and the validity and compliance of food safety system certifications (e.g., TQF, HACCP, ISO). The on-site assessment evaluates five key dimensions, comprehensively monitoring suppliers' food hygiene, quality management, and regulatory compliance.
Evaluation Process and Implementation Effectiveness
| Evaluation Aspects | Weight (%) | Key Assessment Points |
| Document Review | 25% | Includes assessment of company documents, certification documents, inspection reports, and origin certificates. |
| On-site Hygiene Audit | 35% | Covers operational procedures, personnel hygiene management, storage and transport temperature, and overall environmental conditions. |
| Supply Stability | 20% | Assesses on-time delivery rates, return rates, and item consistency. |
| Service Quality | 16% | Evaluates complaint handling efficiency and cooperation level. |
| Sustainability Indicators | 4% | Considers ESG practices, human rights policies, and carbon reduction initiatives. |
Evaluation Result Classification
Excellent suppliers (score 80 or above)
→ Listed as stable long-term partners
General suppliers (score 60–79)
→ Included in monitoring and improvement lists
Non-compliant suppliers (score below 60)
→ Required to implement corrective actions within a set deadline or face termination of cooperation