Big Pizza has always been committed to the highest quality ingredients and the best consumer experience. We are delighted to be working towards this new brand goal: to increase the proportion of plant-based dishes to 30% by 2026 through continuous innovation and menu optimization. This will provide consumers with more diverse and healthier choices, while also contributing to environmental protection and setting a positive example for the sustainable development of the food and beverage industry.

At Ascott, we are committed to providing guests with a stay experience that exceeds expectations. This is reflected not only in comfortable spaces and attentive service, but also in our pursuit of a healthy lifestyle. The new goal of 30% plant-based meals will further enrich our dining options and introduce a diverse range of organic ingredients. At the same time, we hope to encourage guests to explore a healthy and green lifestyle, enjoying delicious food while also ensuring adequate nutrition.

In the high-end resort hotel sector, Hantian Resort adheres to the core concept of "One Hantian per Location," upholding naturalism and deeply cultivating local characteristics. With this strategic partnership with Liju China, we officially launch a sustainable experience upgrade plan: by 2027, 30% of the menus at our resort hotels will be plant-based.

Da Long Yi has always focused on consumers' health needs, continuously exploring how to ensure customers enjoy their meals while maintaining a healthy lifestyle. We will continue to optimize our menu structure, preserving the essence of classic Sichuan hot pot bases while delving into the rich culinary cultural heritage of Sichuan and Chongqing. We will integrate ingredients with intangible cultural heritage certification and geographical indication protection into innovative plant-based dishes. In July, we launched the "Sichuan Intangible Cultural Heritage Flavors" themed new product launch, gathering intangible cultural heritage and geographical indication ingredients from western, southern, northern, and eastern Sichuan, such as the century-old intangible cultural heritage ingredient from Kaijiang – bean curd shoots, and the intangible cultural heritage sprouts from Yibin. This is not only about moving towards healthy eating but also about imbuing this goal with a deeper cultural foundation. We expect to achieve 40% plant-based dishes by 2026, providing consumers with more diverse and nutritionally balanced choices, while also contributing to environmental protection and promoting the high-quality and sustainable development of the catering industry.

In active response to the national call for health, the Shili Group plans to upgrade 30% of its hotel menus to plant-based cuisine by 2028. We aim to deeply explore plant-based inspiration, selecting local healthy ingredients to make each dish a delicious and eco-friendly expression. The Shili Hidden Stone Mountain Resort Hotel in Sanmen, a pilot project within the group, is planning to introduce a seasoned vegetarian restaurant within the hotel's ancient cave temples. Leveraging the tranquil atmosphere and historical heritage of the cave temples, the renovation process is seamless, preserving the original charm of the space while providing a high-end and unique platform for plant-based cuisine, making its implementation more feasible and avant-garde. Simultaneously, we aim to gradually increase the proportion of plant-based restaurants in the resorts, which is not only a commitment to the planet but also a way to preserve the warmth and tranquility of nature for future generations.

As the General Manager of Wyndham Garden Hotel Shanghai Songjiang, I have always closely integrated the hotel's development with the national green development strategy, especially in promoting plant-based meals and popularizing healthy eating in the community. Responding to the relevant requirements of the National 14th Five-Year Plan for Agricultural and Rural Science and Technology Development, I deeply understand that promoting the sustainable development of agriculture and food is one of the key measures to achieve carbon peaking and carbon neutrality goals. This strategy clearly states that it is necessary to reduce the environmental impact of traditional animal husbandry by developing innovative foods such as alternative proteins, which is highly consistent with our hotel's philosophy. Under the guidance of this strategy, our hotel actively collaborates with local farmers and food suppliers to promote green and organic ingredients, gradually achieving a goal of more than 30% plant-based dishes on the hotel menu by 2026. This will not only help reduce carbon emissions but also provide consumers with healthier and more environmentally friendly dining options.

Green dining is not only a future trend but also a consistent commitment of Nanjing Tourism Hotel Management Company. We aim to provide our guests with healthier options while enjoying delicious meals through a higher proportion of plant-based foods. We believe that plant-based meals not only lead to a healthier lifestyle but also contribute to environmental protection. This strategic partnership with Liju China marks the official launch of our sustainable experience upgrade plan: by 2026, 30% of the menus in all our hotels will be plant-based. We hope to offer every guest not just a meal, but a new dining experience that combines health, sustainability, and deliciousness.