Environmental and climate issues. We advocate the concept of green development and continue to promote the low-carbon and eco-friendly operation. We proactively monitor information relating to pollutants emissions and provided the information to competent government authorities to assess and manage such risks. We devoted to reducing the use of disposable materials. For example, we do not initiatively offer disposable chopsticks for dine-in customers; we use stainless steel knives and forks instead of plastic knives and forks; we process food waste from restaurants in a centralized and standardized manner. In order to comply with the applicable environmental laws and regulations, we have undertaken wastewater and solid waste disposal and processing measures, including but not limited to: (i) installing proper grease trap for restaurants, a receptacle to intercept most greases and solids before they enter a wastewater disposal system; (ii) engaging qualified third-party companies for our restaurants’ daily food waste collection and disposal and periodic greases collection; and (iii) timely payment of wastewater processing fees to property management companies and payment of garbage removal fees to environmental protection authorities. We will continue to reduce the generation of kitchen waste from the source. For example, we have promoted the use of pre-cleaned fruits and vegetables in many of our restaurants to minimize the waste generated in our kitchen. To better reduce the carbon footprint in our restaurant operation and to response to the paperless initiatives, our restaurants have provided the QR code ordering service and adopted the paperless approach. Due to the nature of our operations and the proactive measures we have taken, we believe the waste we produced is not hazardous and has minimal impact on the environment.