Waste Not, Want Not at Crowne Plaza Budapest
Waste reduction is an area where Crowne Plaza Budapest has made great progress across several departments. Kitchen staff regularly collect food waste, which is then used for animal feed. Used cooking oil is sent to be filtered, and then mainly used in the biodiesel industry. The hotel’s Kitchen and F&B departments have implemented a portion control system for all menus to avoid unnecessary restaurant leftovers.
Secret Bay Dominica: Five Star Foraging
At Secret Bay Dominica, the concept of foraging and harvesting has been taken to a new level, with the creation of the Botanica Boutique Farm and Chef’s Table experience.
Fairmont Maldives, Sirru Fen Fushi: Coral Regeneration Coralarium
Fairmont Maldives, Sirru Fen Fushi sits amid the Shaviyani Atoll, where guests encounter the fascinating Coralarium, the Maldives' first and only coral regeneration project in the form of an underwater art installation.
Bürgenstock Resort Lake Lucerne: Building Sustainable a Future on Innovative Past
The Bürgenstock Resort Lake Lucerne is committed to building towards a sustainable future while maintaining its rich history and heritage dating back to 1873. The resort's commitment to environmental thinking is evident in its innovative approach to energy production, meticulous logistics and construction.
Mövenpick Aqaba & Mövenpick Tala Bay Partner on Sustainable Food Service
Mövenpick Aqaba and Mövenpick Tala Bay, have formed a partnership with the Farm to Fork Organization in Jordan. This collaboration supports the utilization of organic, sustainable, locally sourced products, helping local farmers and fishermen in the region. On site at the resorts, the teams are also dedicated to utilizing fresh, organic, garden-cultivated ingredients sourced from their extensive Chef's Garden located within their properties.
Atmosphere Core: Impact for Local Community
Through registered NGO Atmosphere Foundation, Atmosphere Core has launched five projects and made a difference in the lives of 8,000 Maldivians.
Parco San Marco: Sanctuary for Wildlife
Parco San Marco’s commitment to preserving biodiversity is reflected in its own expansive grounds, which serve as a sanctuary for the local flora and fauna.
The Palms Hotel & Spa: Do Good, Feel Good
As an active member of their community, The Palms Hotel & Spa has raised over $10,000 in the last year alone, through their Do Good Feel Good package.
Royalton Saint Lucia Protects Local Water Assets
Royalton Saint Lucia’s operations are designed to minimize impact on neighbouring communities through self-sufficient water generation in the Reverse Osmosis plant.
Monte-Carlo Beach: Growing its Culinary Heritage
At Monte-Carlo Beach’s Chefs of the Restaurant Engagés® workshop, farmer Maxime Schmitt, and artisan chef Victor Brandi, explored the close link between the seed and the plate along with local culinary heritage and biodiversity.
Beurs van Berlage Cuts Food Waste by 70%
Amsterdam Conference Centre Beurs van Berlage provides food and beverage services to large numbers of guests in short time frames and is always looking for methods or formulas to reduce food waste. In the past 5 years Beurs has managed to reduce food waste by 70% by offering individually portioned servings and developing a better understanding of their guests.
Mövenpick Hotel & Residences Riyadh: Contributing to Community Well-Being
Mövenpick Hotel & Residences Riyadh believes in giving back to the local community with food donation initiatives aimed to make a positive impact. Further contributing to the well-being of the community, the property organizes blood donation campaigns.
Songtsam Basomtso Linka: Direct Local Investment
Songtsam Basomtso Linka will also give 5% of the property’s operating income to the adjacent Jieba village every year. This approach ensures that local people benefit from tourism.
Hotel Christopher Creates Self Sufficient Water Supply on Saint-Barthélemy
The Hotel Christopher’s entirely self-sufficient water management system is made possible via its own water treatment and desalination plant. In a partnership with AQUAchiara, the hotel water is bottled and purified for hotel guests and restaurant guests. AQUAchiara is the French leader in transforming unpurified water into microfiltered quality drinking water for more than 15 years.
European Association of Event Centres: Simple Everyday Sustainability
Day-to-day, the European Association of Event Centres (EVVC) staff are dedicated to the responsible use of office materials and resources. This includes simple but effective actions, including the purchase of office supplies and other consumables that are made from recycled material and can be further recycled, saving water and electricity, and reducing printing and copying to save paper. The EVVC has also made the sustainable decision to locate its main office near to Frankfurt’s main station providing good accessibility by rail. This has paid off with all employees making their way to work via public transport.
Mount Cinnamon offers guests its original Grenada Menu
Leading its commitment to protecting the local environment and culture, Mount Cinnamon offers guests its original Grenada Menu. Grenada is blessed with rich farmlands based on extremely fertile soil and a favorable climate, while the island is also surrounded by a bountiful Caribbean Sea.
Windjammer Landing’s Environmental Package for Certified Divers
Windjammer Landing’s Environmental Package for certified divers has been created in collaboration with the Perry Institute for Marine Conservation, and is open to divers with an interest in marine conservation and learning how to actively become involved in coral restoration diving.
Royalton Blue Waters Actively Engages in Monthly Beach Cleanup
Royalton Blue Waters actively engages in monthly beach cleanup activities adjacent to the property. On average, these cleanups remove 15 to 40 kg of inorganic waste, including plastics, cans, paper, wrappers, cigarette butts, and more.
Hidden Hotel Reveals its Eco-Responsible Secrets
Hidden Hotel is constantly looking for sustainable solutions for all the challenges they face, whether it’s the hotel’s interior design, purchasing of goods and services or waste management. Guest rooms have natural ‘Coco-Mat’ bedding and, to avoid unnecessary linen laundering, Hidden Hotel offers guests staying more than 3 days, 2 free cocktails if they choose to use the same sheet set. Minibars have been removed from rooms to save energy and encourage socializing at the hotel or the nearby Parisian bars and cafés.
France à la Carte Brings Deep Travel to Occitanie
France à la Carte is very much aware that travelling and tourism can have a negative impact on many levels, notably environmental and cultural impoverishment. Their goal is to ensure ways of discovering a country that maintain a healthy balance with travelers’ social, economic and environmental impact.