Kaizen - Successful Challenge in Hotel Rich and Garden Sakata, Japan

Hotel Rich and Garden Sakata, located in the northern region of Japan, was awarded Green Key as the first hotel in Asia in 2009.

In 2005, when reconstruction of the hotel was planned, Mr. Kumagai, the President of Hotel Rich and Garden Sakata, considered to apply Nordic design for it because of the climate of Sakata being very cold for half of the year, he thought it would be similar to Nordic countries.

During Mr Kumagai's visit to Finland and Denmark for inspiration, he found the concept of Green Key, and he adopted the Green Key criteria as the basic policy for renovation of the hotel. It was also a reason to take Nordic countries as a model that they received highly rankings of happiness nation. Mr. Kumagai said “We hope to create the community hotel where people can enjoy food and music, not just a convenient business hotel.” Hotel Rich and Garden Sakata is now very famous for their environmentally friendly management, as their guest rooms and banquet rooms provide the Danish design and atmosphere.

Three years ago, Mr. Abe joined the hotel and took over Green Key project from his predecessor. Mr. Abe previously worked at a major electronics manufacturer as ISO expert. He knew that Hotel Rich and Garden Sakata was certified with the Green Key award and he appreciated this very much. After he became in charge of environmental operation of the Hotel, he has worked on the "5S steps concept"* in addition to the Green Key criteria:

• Sort: Sort out & separate that which is needed & not needed in the area.
• Straighten: Arrange items that are needed so that they are ready & easy to use. Clearly identify locations for all items so that anyone can find them & return them once the task is completed.
• Shine: Clean the workplace & equipment on a regular basis in order to maintain standards & identify defects.
• Standardize: Revisit the first three of the 5S on a frequent basis and confirm the condition of the working site using standard procedures.
• Sustain: Keep to the rules to maintain the standard & continue to improve every day.

Mr Abe's environmental reform for the hotel led to success, not just maintaining the Green Key, but also further improving efficiency and safety in the hotel management. Mr. Kumagai is very satisfied with Mr. Abe’s performance and he found that Green Key is the one of triggers for recruiting good human ressources.

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Kaizen, Japanese for "improvement." When used in the business sense and applied to the workplace, kaizen refers to activities that continuously improve all functions and involve all employees from the CEO to the assembly line workers. It also applies to processes, such as purchasing and logistics, that cross organizational boundaries into the supply chain. it has been applied in healthcare, psychotherapy, life-coaching, government, banking, and other industries. By improving standardized activities and processes, kaizen aims to eliminate waste (see lean manufacturing). Kaizen was first implemented in several Japanese businesses after the Second World War, influenced in part by American business and quality management teachers who visited the country. It has since spread throughout the World and is now being implemented in environments outside of business and productivity. Source: Wikipedia.

NH hotel Ghent Belfort supports local initiative to reduce food waste

Jurgen Doise, hotel manager of the Green Key awarded NH hotel Ghent Belfort in Belgium, and local entrepreneur and friend Stef Mintiens wanted to put a stop to the massive amounts of food that are thrown out every day before even reaching the consumer. That’s how the ‘Freego-project’ came to life.

About 2 years ago, during the refurbishing of the NH hotel Gent Belfort, Jurgen Doise was looking for a new home for some old (still working) room fridges that had to be replaced. His friend and local entrepreneur Stef Mintiens was working on an idea to share fresh left-over food (from restaurants, etc.) with people who are interested in free food. And that’s how the concept of ‘Freego’ was developed.

Stef started with attaching one of the donated fridges to the front of his house in the centre of Ghent and asked some relevant companies to donate fresh left-over food. With the help of some local publicity the project started rolling out very fast. Now there are several ‘Freego’s ´in different cities in Belgium.

Companies or individuals can donate fresh food (no prepacked or ready-to-eat meals from the shop). The food can be consumed by everyone, however people are asked not to take more than they need in order not to corrupt the system. And it seems to working very well.

In the last 18 months Stef was able to share 1.300 portions of soup, 7.000 sandwiches, 2.500 vegetarian burgers and 3.000 fresh pasta dishes. One of the regular suppliers says he already saved a full container of food waste in the last year. So also for the suppliers it is very beneficial. 

Green Key present at the International Conference on Responsible Tourism

The 12th International Conference on Responsible Tourism in Destinations took place in Jyväskylä (Finland) on 9-10 June 2016. The objective of the conference was to give the participants a possibility to develop their global perspective through sharing experiences of international tourism operators, trade, specialists and academics on different topics linked to the main theme.

Professor Harold Goodwin

The main themes for the conference this year were four seasons and responsibility. The venue was held at the campus of Jyväskylä University for Applied Sciences, in the beautiful lake district in Middle Finland.

Harold Goodwin, Professor of Reponsible Tourism at Manchester University and founder of the International Conference on Responsible Tourism (ICRT) network, welcomed the audience and gave an insight to where we stand today. Other keynote speakers included Professor C. Michael Hall, travel organisation Visit Finland, several industry operators from cruise line Viking Line to TUI Travel and local tourism operators and entrepreneurs.

The hotel and restaurant industry examples came from two local entrepreneurs namely Hotel Yöpuu and Restaurant Arts & Crafts. Hotel Yöpuu sees responsibility as an integral part of their daily operations and is a proud provider of many local goods. They also emphasized the long-term commitment: local products are not always the cheapest option, but they see it as an investment for the long-lasting relationships with local vendors and their possibility to continue their operations. Local food was one of the most discussed topics, as well as, especially as being in the lake area of Jyväskylä, using the resources of local nature like white fish from the thousands of lakes in Finland.

Green Key was represented by Green Key Finland as an example of a practical tool for hospitality. The town of Jyväskylä got their first Green Key awarded hotel in April 2016 and the proud holder of the award is Solo Sokos Hotel Paviljonki. Their environmental work was presented as an excellent example of practical efforts, high energy and water efficiency as well as high involvement of staff, guests and partners.

Grow IN Green!

Green Key awarded "IN Hotel Belgrade" from Serbia participates in the World Environment Day.

During 10 years of existence, IN Hotel Belgrade was aware that a hotel of their size effects environment significantly, so they gave their best efforts in trying to minimize this effect by caring of comfort of the guests, and at the same time, preserving nearby nature.

In honour of the World Environment Day on 5 June, the Green Team led by the General Manager, organised planting action in order to make green areas around hotel even greener and to reduce necessity of air-conditioning and support the planet with CO2 compensation efforts.

In order to mark this day and raise awareness in taking positive environmental action, IN Hotel Belgrade enriched their Sunday brunch offer with an "eco-friendly station" of special selected organic food. At their great pleasure, the hotel was honoured with supportive presence of the Green Key national operator from Serbia, the Environmental Ambassadors for Sustainable Development.

Congratulations to The Royal Pacific Hotel & Towers being first Green Key awarded hotel in China (Hong Kong)

The Royal Pacific Hotel & Towers has received the Green Key award based on excellent work on environmental protection, sustainability awareness raising and corporate social responsibility.

Finn Bolding Thomsen, Green Key International Director, says: “At Green Key International, we are impressed with the sustainability work of The Royal Pacific Hotel & Towers demonstrated through the very well prepared application material and the onsite audit performed by SGS Hong Kong. We would like to extend a warm welcome to the first Green Key hotel in China (Hong Kong).”

In order to gain the Green Key certification, The Royal Pacific Hotel & Towers has fulfilled a list of environmental requirements that cover a wide range of criteria from environmental demands to action plans, sustainability education and communications. The hotel has an outstanding performance in the following areas:

1. Strategic environmental management: Aligned with the Sino Hotels’ Group Sustainability Policy, the hotel established its own Sustainability Team, which aims to review the green hospitality practices and to strategically improve its environmental performance on a continuous basis.   
2. Excellent performance in energy conservation and efficiency: The hotel installed high-efficiency energy lighting and appliances (e.g LED lighting, induction cookers, heat pump system), water control systems and key card system throughout the hotel.   
3. Leadership in waste management: The hotel is the pioneer in Hong Kong to initiate the Food Wise Programme and Hotel Amenities Recycling Programme, donating its surplus food and unused amenities (e.g. soap bars) to local charities and food banks on a weekly basis.
4. Strong commitment to sustainability: The hotel has banned shark’s fin on all menus since 2012, and adheres to the local Sustainable Seafood Guide issued by World Wildlife Fund (WWF) Hong Kong to protect marine biodiversity.
5. Proactive community involvement: For five consecutive years, volunteers from the hotel have joined hands with a local student group to design themed ‘Green Christmas decorations’ made of up-cycled materials, conveying the message of sustainable resources to the public.
6. Working hand-in-hand with guests to build a better world: Guests staying more than one night are encouraged to participate in the hotel’s linen reuse programme, reducing the water consumption while minimising impacts of chemicals to Mother Earth.    
7. Continual green education: The hotel cultivates a sustainable and collaborative green culture in the working environment, facilitating staff to put green practice in their daily lives via regular trainings, green reminders and staff activities.                     

The Royal Pacific Hotel & Towers will continue to embrace environmental protection and corporate social responsibility within operations and will dedicate in promoting sustainability development with stakeholders.

The hotel has established an employee-led taskforce to regularly review the food waste management since 2012. The team makes on-going recommendations to minimize food waste in the areas of food production, processing and final disposal. 

With the guests’ support, the hotel has successfully implemented a “Towel & Linen Green Programme” – encouraging guests to change the bed linens every 2 days and towels are changed upon request, since 2014. The programme reduces water consumption and chemicals.

To promote recycling to next generation, the volunteers from the hotel joined local students to develop some creative Christmas decorations made of up-cycled materials.

Hilton Hotel Milan continues to impress with its environmental management and social engagement

Green Key awarded Hilton Hotel Milan is a four star hotel demonstrating a high commitment to sustainability work.

Hilton Hotel Milan in Italy has had the Green Key award since 2013, but the hotel does not rest on its success within the fields of environmental management and social responsibility.

On top of its current building management system with the daily control of the water, gas and energy consumption at the hotel, Hilton Hotel Milan is working on implementing the “Room Energy Management System”. As part of the new system, sensors will detect personal movement and thereby be able to even better adjust the use of light as well as the ventilation and air-condition system in the guest rooms.

In the hotel restaurant, the chef is preparing the dishes with more than 50% locally produced ingredients and thereby support a lowering of the environmental footprint through decreased transportation of products.

On the social responsibility side, the hotel has entered a collaboration with the non-profit organisation, Equoevento, on donating meals to persons in need. The hotel is donating more than 5000 meals annually and the cooperation at the same time means that the hotel can reduce its food waste significantly.

Etstur and Green Key in Turkey entering a collaboration agreement

Etstur which is the most popular tourism and travel agency in Turkey creates a page for Green Key awarded hotels in Turkey in its websites.

At this page there are Green Key awarded hotels list and general information about Green Key. In addition, at web page of these hotels Green Key is highlighted. Thus, people can search and book such hotels on Etstur’s website easily.

Also a slogan is created by Etstur for this page: ‘Accommodate in the Green Key awarded hotels which protects environment and experience nature during your stay’.

On this website the knowledge of environmentally friendly hotels plays an important role in terms of effect to the preferences of visitors by highlighting environmental protection. It is also enable to raise environmental awareness and create behavioral changes.

Green Key's achievements are proudly featured in the FEE Annual Report 2015

The FEE Annual Report 2015 informing about the activities of the Foundation for Environmental Education (FEE) includes a summary of the achievements in Green Key programme.

The FEE Annual Report 2015 summarises the highlights in the Green Key programme during last year:

• New Green Key criteria and explanatory notes for hotels and hostels, campsites and holiday parks, small accommodations, conference centres, restaurants and attractions were developed to take effect from July 2016
• Recognition by Global Sustainable Tourism Council of the new criteria and explanatory notes for hotels and hostels
• Growth in the programme to 2,350 establishments in 52 countries (with five new countries having their first Green Key establishments in 2015)
• New cooperation agreements with SGS, Lucart Group and various online booking and travel companies and a renewed cooperation agreement with the Starwood Hotel Chain
• Managers from Green Key awarded establishments expressing satisfaction with the participation in the programme in a large survey

In the FEE Annual Report 2015, there is as well information about the activities in Green Key Key’s sister programmes: Blue Flag (eco-label for beaches, marinas and boats) and FEE’s three school-based programmes: Eco-Schools, Young Reporters for the Environment and Learning about Forests.

You can download the FEE Annual Report 2015 here: http://www.fee.global/our-annual-reports/.

Green Key awarded hotel in Greenland takes environmental and social responsibility

Hotel Arctic in Ilulissat in Greenland, having had the Green Key award since 2000, is very committed towards reducing its environmental footprint using new technologies, raising the environmental awareness among staff and using locally produced food in the kitchen. The hotel is also deeply engaged in social responsibility by supporting employment of local people.

At Hotel Arctic, the commitment to the environment is wired into the DNA – as the hotel is located surrounded by the powerful forces of nature and with the front row seat to some of the most fantastic scenery on Earth.

Hotel Arctic is reducing its environmental impact through education of staff and by using new technology. Twice a year, all employees at the hotel take part in an environmental theme day focusing on daily routines across the hotel to find green solutions to the challenges. Everywhere in the hotel, there are sensors and thermostats together with energy-efficient solutions ensuring that no more electricity, water and heating than necessary are used. In 2013, the hotel became 100% carbon neutral in 2013, and in 2014, solar panels were installed producing around 20% of the electricity. It is calculated that the investment in solar panels will break even in less than seven years. The hotel has its electricity and also hot water for heating and for tap water based on hydropower.

In the kitchen at Hotel Arctic, the chiefs are working hard to serve as much local food as possible. Ingredients such as musk ox, reindeer, Greenland halibut, Arctic hare, wolfish, mussels, sea urchins, redfish and much more are on the menu daily. The hotel kitchen staff also collects own herbs in the area, and they use seasonal vegetables grown in the fields south of the capital, Nuuk. A few years ago, Hotel Arctic won the prestigious New Nordic food award.

The hotel is employing 60-70 staff members making it an important working place in the town of Ilulissat with around 5,000 inhabitants. The hotel is taking social responsibility through training of around ten young local people. The training takes place in different positions, e.g. in the kitchen, restaurant and in the reception. The training typically takes 3-4 years combining the practical work at the hotel with periods at tourism management schools in Greenland or Denmark. The Greenlandic trade union movement has recognised the work of “having contributed to inspiring and encouraging the people of Greenland to educate and better themselves, not just for their own benefit but also for the benefit of progress in Greenland.”