As part of the European Week for Waste Reduction (EWWR), HSBC Malta Foundation said that it has undertaken five impactful initiatives to promote environmental responsibility and support the community.

HSBC Malta Foundation collaborated with the Malta Circular Economy Unit to host an information session promoting the Bring Your Own Container Initiative. Held online, the session was attended by approximately 130 HSBC employees.

The initiative encourages individuals to use reusable containers when purchasing products, reducing reliance on single-use packaging, promoting responsible consumption, and fostering environmental awareness.

Eight HSBC employees from the Back Office Distribution Support team, including one who travelled from Gozo, used their voluntary leave day to participate in a beach clean-up. The team collected 12 bags of trash, contributing to a cleaner shoreline and protecting marine life. This initiative not only addressed littering but also raised awareness about the importance of waste reduction and prevention.

HSBC employees continue to support the Soup Kitchen in Valletta with a monthly clothing donation drive, which provides clothing items to those in need. To mark EWWR, an additional distribution of clothing was organised on 22nd November.

This initiative has become a cornerstone of community support, with HSBC staff actively involved in sorting and distributing donated items. The Soup Kitchen remains a vital resource, offering meals and clothing to vulnerable members of the community.

HSBC Malta Foundation provided financial support to Sacred Heart Junior School’s Eko-Skola students, who focused on food waste reduction during EWWR.

The students encouraged their school community to develop recipes using leftover food and compiled these into a recipe book, with proceeds going to Hospice Malta. The project, endorsed by Masterchef Malta’s Chef Joe Vella, combines sustainability with educational and social impact, fostering creativity and community engagement.

Members of HSBC Malta’s South Wealth Team spent their voluntary leave day at the Soup Kitchen in Valletta, preparing meals for disadvantaged individuals. The team gained firsthand experience of the challenges faced by those in need while contributing to waste reduction efforts by repurposing surplus food into meals. This activity underscores the importance of sustainable food practices and community solidarity.

Speaking about the initiatives, CEO of HSBC Malta Geoffrey Fichte said: “The European Week for Waste Reduction provides an excellent opportunity to remind ourselves of the impact of small, conscious choices.”

Photo: HSBC Malta Foundation

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