Sustainability Report 2021

17 Introduction Customers Social Governance Appendix Environment Sustainability Report 2021 To further safeguard the health and well-being of employees during this time, the Bank deployed the Bubble and Seal measure for two months which was implemented specifically for the Contact Center teamconsisting of 120 employees. TheBubble andSeal providedan alternative working location with full accommodation to reduce commuting and fallboard services as well as facilities for employees to relax outside of work hours. Split Operation was still on-going in three locations with objectives to reduce employee density at the workplace and ensure business continuity. The Bank elevated workplace safety measures, strengthened social distancing protocol, arranged in-depth workplace cleaning on a weekly basis, and installed filters to reduce the risk of airborne transmission of COVID-19 in office buildings. Community The Bank’s continued support of local communities and the wider society is reflected in the company’s corporate social responsibi l i ty programs. The fai-fah project for instance, encompasses several initiatives such as the Care Box initiative and the entrepreneurial class initiative. The Care Box provides youth and local communities with food and medical supplies through the donation of medical boxes and food boxes to communities in need. This also serves as a source of income for local food vendorsat thecompany’sHeadquarters who supplied food to the Bank’s Care Box initiative. In 2021, a total of 600 medical boxes consisting of basic medical supplies—masks and rubbing alcohol were sent to youth and 24,000 food boxes were sent to 20 communities. The entrepreneurial class initiative, which is part of the fai -fah project , was created in partnershipwithMakroHeroAcademy to support unemployed workers as well as low-income communities who were negatively impacted by the pandemic through skill-building programsandclasses.Theentrepreneurial class was led by a group of restaurant industry experts and professional chefs to help participants build and improve their cooking skills as well as create and strengthen their entrepreneurial knowledge and know-how, setting them up for future career opportunities. Two seasons of the entrepreneurial class were conducted in 2021 with over 500 participants completing the program. Building, and ttbHeadquarters tomitigate the spread of COVID-19 infection. Rapid Antigen Test kits were also distributed to all buildings and split operations in case of emergency. 600 were sent to youth medical boxes 24,000 food boxes were sent to 20 communities