Going green is still considered to be an expensive endeavour. However, when looking at the actual savings derived from sustainable practices, it turns out to be a real cost saver. Green Key compiled an overview of the most common energy, water and carbon dioxide saving practices in the travel and hospitality sector and their cost-effectiveness. You can see the whole factsheet here
Radisson Blu Alcron Hotel in Prague highly engaged in supporting socially disadvantaged youngsters and children
The Radisson Blu Alcron Hotel in Prague which has been awarded the Green Key since 2012 impresses with a project that benefits socially disadvantaged children and adolescents in the Czech Republic.
The hotel is working in close cooperation with an orphanage in the outskirts of the Czech capital by giving young people the chance to look behind the scene of the five-star hotel, with the prospect of getting an employment in their business afterwards. During the project, the adolescents get to know different activity areas in the hotel, and if they get curious about working in the hospitality sector there is the opportunity for them to undertake a training to become an employee.
Zuzana Varmuzova, Training Manager of the Radisson Blu Alcron Hotel and appointed Environmental Manager for the Green Key award says that their business started this project to support the local youth instead of donating to charity organisations in other countries. Although they would only help a small number of young people, Zuzana explains that for the individual youngster this initiative can be far more live changing than a financial donation to an external organisation.
Besides the project with the orphanage, the hotel organised a charity dinner in cooperation with the organisation "Dobry Andel" – Good Angel that helps families with kids that suffer from cancer. The dinner took place in the hotel’s own Michelin-starred restaurant ‘Alcron’. In Zuzana’s opinion, offering their guests indirect ways to financially contribute to a social project would be more effective than directly asking for money. “Today, people ask you for donations everywhere, we had the feeling that people are tired of being asked for money” she points out during the interview.
Another project that follows the same idea is the yearly ‘wish tree’, a Christmas tree set up in the hotel where guests can leave a present for the children in the orphanage. Like this, Zuzana says, the guests would know exactly where their money is going.
If you would like to learn more about the Radisson Blu Alcron Hotel please visit the hotel's website here
Five ways tech can make your hotel more responsible
Sustainability in hospitality is an increasingly important issue for today’s environmentally aware tourists. Managing Director of EPOSability Robbie Francis says employing eco-friendly technology is a great way to show guests that you’re committed to making a difference.
Switch to energy efficient lighting
The latest innovative technology solutions can work to increase energy efficiency, cut down on material waste and even increase profits for your hotel. Here are five ways that green technologies can help enhance your eco-friendly reputation and boost business for sustainable hotels.
- Eco-friendly heating and energy. Heating energy expenditure makes a big contribution to a hotel’s carbon footprint. From heating and hot water to air conditioning and refrigeration, keeping a constant comfortable temperature throughout the building can be a challenge. One way for sustainable hotels to help regulate their energy expenditure is to employ a building energy management system – a monitoring technology that gives you an overview of the energy consumed throughout your premises. According to British Gas, this can effortlessly reduce your energy consumption by up to 10%, while making significant cost savings, too.
- Waste reduction technology. According to WRAP, hotels and other hospitality businesses dispose of 600,000 tonnes of compostable food waste each year, in addition to pulpable and recyclable waste products such as paper and packaging. In many cases this is due to poor stock control, with excess items being bought in. The cost of buying food that isn’t needed, together with paying for waste disposal, means that technology that can help reduce this figure will also lead to a reduction in outlay for sustainable hotels. There are several ways to employ technology to minimise the amount of waste produced. Tracking and monitoring the items that are being thrown away using technology such as LeanPath will help make staff more aware of areas in which the most waste is being produced, leading to better and more informed decision making. Then, having reduced waste to a minimum, composting and pulping wherever possible will cut down its volume. Waste reduction tools can help to achieve this.
- Sustainable laundry. One of the pleasures of a hotel stay for many guests is the luxury of freshly laundered linen. But the energy used to wash sheets and towels is a significant contribution to most hotels’ carbon footprints. Many hotels now ask guests to consider the environment before requesting new towels each day, which has helped to cut down the amount of water and energy used. However, by using environmentally friendly laundry technology, there is more that can be done. Bead cleaning technology helps hotels to reduce their energy consumption and water usage, as well as cutting down on the frequency with which the linen needs to be replaced.
- Lighting technology. Most hotels have corridors and other public areas where the lights are often left on for long stretches of time without being used. Technologies like occupancy sensors are a cost-effective and simple way to ensure that lights are only switched on when they are needed – a very visible way to show your guests that energy efficiency matters to you. LED lighting is another consideration for reduced energy expenditure on lighting – although the practicality of LED lights in hotels does not always make this a feasible option.
- iPad POS systems. A new generation iPad POS system from a company like EPOSability has vast potential to make a tangible change to a hotel’s footprint. On a very simplistic level, the power usage alone makes a tangible difference, with an iPad till using 25 kW/h on average in comparison to a Windows-based system with on-site server that consumes 800 kW/h. That’s a 97% saving!
But when you begin to consider the additional benefits a cloud-based iPad POS system can have, the direct electrical saving becomes one of many far-reaching improvements:
- Going paperless. The combination of inbuilt email receipting for customers, combined with an online audit trail saved in the cloud, means the use of paper can be drastically reduced.
- Reduce engineering visits. With all the latest technology being almost entirely serviced and supported remotely, the necessity for on-site works is greatly diminished. Fewer call-outs mean less fuel used.
- Wastage tracking. Like the waste reduction technology above, an iPad POS can accurately track wastage to help hotels monitor their efficiency. Whether cooking a dish, pouring a drink or letting products go out of date, you can have clear visibility of exactly how much your staff are wasting. Measuring this, making changes and ultimately diminishing your excess waste will all make your hotel more sustainable as a business.
Using technology doesn't just mean computers back of house or modern check-in systems, technology can help create a more efficient kitchen, laundry, bar, housekeeping service or HVAC, it's always worth looking around to see what new systems on the market could help reduce your water, carbon, waste or energy consumption and help make your hotel that little bit more environmentally responsible.
Source and acknowledgement: Green Hotelier.
Local lunch at the Radisson Blu Hotel in Lucerne in Switzerland
Every Tuesday, the kitchen team of the LUCE Restaurant in the Green Key awarded Radisson Blu Hotel Lucerne indulges their guests with delicacies from the local market – and helps to protect the environment at the same time.
The concept of the project is fairly simple: Every Tuesday, the business lunch offered in the hotel’s restaurant only consists of products that were found on the local market. The head chef and his team themselves visit the market and choose the ingredients for the lunch.
This does not only challenge the creativity of the kitchen team, but is also a great initiative to protect the environment and support local businesses. By buying only local products instead of products that travelled a long way, carbon emissions that are usually generated during the transportation are reduced and the benefits for local farmers and producers increased.
Green Key at this year’s BEST EN Think Tank on Corporate Responsibility in Tourism
From 12-15 June 2016, Green Key International attended the sixteenth “Building Excellence in Sustainable Tourism Education Network” (BEST EN) Think Tank at the Eberswalde University for Sustainable Development, Berlin-Eberswalde in Germany.
The BEST Education Network is an international consortium of educators, students and professionals committed to the production and dissemination of knowledge and research in the field of sustainable tourism. At the yearly BEST EN Think Tank the network comes together to discuss the latest developments and research findings in sustainable tourism, and to find new ideas for research and educational materials.
This year’s BEST EN Think Tank XVI entitled “Corporate Responsibility in Tourism - Standards, Practices and Policies” presented a valuable opportunity for Green Key International to get an insight into the academic’s perspective on CSR in tourism, and to bring a practical viewpoint from an eco-label in tourism to the conference.
In the frame of break-out sessions topics such as consumer’s perception of sustainability, marketing of CSR in tourism as well as community engagement have been discussed.
Isabel Lissner, International Green Key Assistant, attending the conference said: “I think it was a very valuable and fruitful experience to attend the BEST EN Think Tank on behalf of Green Key International. Learning about the academics’ perspective on CSR in tourism and their research findings helps us to better understand the role eco-labels play in sustainable tourism, and which challenges they have to face. There is so much knowledge out there, but we rarely get the chance to benefit from it. The Think Tanks was therefore a good opportunity to bring praxis and theory together.”
Impressive social responsibility activities taking place at Park Inn by Radisson Hotel Ostrava
As part of its responsible business programme, Green Key awarded Park Inn by Radisson Hotel Ostrava in the Czech Republic is deeply engaged in different social activities from support to persons in wheelchairs to projects for vulnerable groups in the local community and for the staff of the hotel.
Support to persons in wheelchairs
The whole hotel (including public areas, meeting rooms and guest rooms) is very easily accessible for persons on wheelchairs.
Due to the excellent facilities for disabled persons at the hotel, many international sport events have been held in Ostrava, e.g. sledge ice-hockey world championship in 2009 and para table tennis international tournament in 2011, 2013 and 2015.
In 2013, the hotel became partner of the project „The Europe without barriers“ where a group of athletes in wheelchairs participated in a journey to Gibralltar. The hotel provided the group with facilities for their base camp and with the refreshment for the whole trip.
Projects for groups in the local community
Since 2008, the hotel has been cooperating with the nursery school in Ostrava Poruba. This nursery school is for children with the disorder of autistic spectrum or speech defect. Every year, Park Inn prepares for the children and their parents a Christmas party held in the hotel.
The hotel is as well annually organising a Christmas meeting for families of foster parents. The event is organised together with the Centre of social services Ostrava.
Every year, Park Inn has been organising a day for children with oncology diseases from the Faculty hospital in Ostrava.
Social engagement projects for the employees of the hotel
Since 2014, the hotel employees have started to run for charity (e.g. Rainbow Run, Run for Honza, etc.). The hotel pays the starting fees, provide the equipment (e.g. t-shirts) and the refreshments.
On a regular basis, the hotel is involved in cleaning the neighborhood or the closest nature. Lysa hora (the highest peak in Beskydy mountain), Ema hill and many other nice nature areas have already been cleaned up. The employeees usually meet during days off (weekends) and do the clean up as a short teambuilding exercises.
Hotels act on World Oceans Day
Hotels are showcasing their sustainable fish policies to highlight positive actions on World Oceans Day.
Relais & Châteaux are raising awareness of the need to protect our oceans with chefs offering sustainable seafood menus, consisting of sustainable fish products selected in accordance with SeaWeb Europe's recommendations. The association of 540 hotels and restaurants around the world note it is alarming to think that while the demand for seafood is constantly increasing, fishing stocks have reached their limits. Almost 30% of fishing resources are overfished on a global level. In the Northeastern Atlantic, 40% of fishing resources are overfished beyond their ability to regenerate.
Faced with this reality, SeaWeb Europe and Relais & Châteaux chefs are committed to protecting these resources. The association believes chefs play a key role, setting trends within the industry, and can influence both suppliers and consumers. It was chefs and restaurateurs who were responsible for the bluefin tuna's ability to regenerate over time in the Mediterranean.
It is clear that the impact of climate change also poses new constraints to the food chain. Olivier Roellinger, Vice President of Relais & Châteaux, said, “The ocean is an amazing pantry where nothing is lost, but we cannot waste it or destroy it. It is unacceptable to say that the generations to come will no longer be able to eat from the sea.”
Philippe Gombert, International President said, “Relais & Châteaux properties serve as watchmen, protectors of that which is most precious to the region, pathfinders who open the door to the cuisine of the future with responsibility and commitment.”
Meanwhile Hilton Worldwide has reinforced its commitment to the environment by announcing multi-year sustainable seafood goals.
Collaborating with World Wildlife Fund (WWF), Hilton has committed to implementing strong, global sustainable seafood goals as part of the company's Travel with Purpose strategy, which was launched in 2011 to use Hilton's passion for hospitality to make a lasting, positive difference in people's lives and the wider world.
Hilton's sustainable seafood goals will comprise the global ban of procurement of endangered species as identified by WWF, and the transition of its seafood purchasing to sustainable and responsible sources. By 2022, Hilton will source at least 25 percent of its total global seafood volume for owned, managed and leased properties from Marine Stewardship Council (MSC) certified fisheries and Aquaculture Stewardship Council (ASC) certified farms. The remaining seafood will be sourced from fisheries and farms working toward MSC and ASC certification, comprehensive fishery and aquaculture improvement projects, or those listed as "green" on WWF regional seafood guides. WWF will help Hilton measure and report progress to ensure the company is on track to achieve its goals.
This commitment follows Hilton's global ban on shark fin from restaurants and food & beverage facilities in 2014. In 2015, Hilton was first-in-industry to receive MSC chain-of-custody certifications in Europe and Asia. In the Americas, Hilton also sources shrimp from suppliers like Sysco that are committed to sustainable seafood.
Maxime Verstraete, vice president of corporate responsibility, Hilton Worldwide, said, “Identifying, implementing and scaling up responsible sourcing practices is a huge and complex task, but we are committed to addressing the environmental and social impacts of our supply chain - beginning with seafood. We are pleased to work with WWF to further engage our Team Members, suppliers and guests, and leverage our company's size and scale to help protect the world's oceans for current and future generations.”
Caroline Tippett, director of seafood, World Wildlife Fund, said, “By committing to buy more seafood from MSC-certified fisheries and ASC-certified farms around the world, Hilton is sending a strong market demand signal for responsibly sourced seafood. When multinational companies extend their commitments across their global operations, it increases sustainable seafood awareness and demand in various markets, which is especially valuable for those where the concept may be less advanced. In addition, it's particularly important that the company will support MSC and ASC, as they represent the strongest certification programmes for responsible seafood supply.”
As well as collaborating on sustainable seafood, Hilton and WWF are also working together to improve the company's water stewardship, reduce food waste, and accelerate the adoption of renewable energy. These efforts they hope will reduce pressure on fisheries, farms, and watersheds around the world.
Hoteliers interested in enacting their own sustainable food policy can take tips and advice from our free Know How Guide.
Source and acknowledgement Green Hotelier.
Explore Lisbon with NEYA Lisboa Hotel's new app
Green Key awarded NEYA Lisboa Hotel presents its innovative APP to aid guests in discovering Lisbon, the capital of Portugal.
The hotel’s main mission is to help guests discover Lisbon and its mysteries in the most sustainable way possible, by foot or bike, thus decreasing guests carbon footprint by implementing environmentally friendly practices.
Guests may choose which routes they would like to discover and what type of programme they would like to follow – family-oriented, romantic, etc. Guests will be able to explore Lisbon’s typical bairros (neighborhoods) without the fear of getting lost, get to know the trendiest spots in town or simply visit the capital’s historical monuments. The app also provides suggestions regarding traditional trade stores and gastronomy, fado, cultural spots as well as artistic and musical events happening in town at the time of their stay.
All routes and interest points are georeferenced. Users may download whichever routes to view offline. Moreover, this app also allows guests to book for reservations and is available for free download in the App Store or Google Play.
Green Key for restaurants is launched on the Åland Islands, Finland
From this autumn and the years to come both Alanders and visitors might have the opportunity to eat at a Green Key restaurant. The programme will officially be launched in September, but four restaurants and cafés have already begun thier work towards Green Key. One of them is Pub Stallhagen.
Participation and vicinity key words when Pub Stallhagen works towards Green Key
In Godby, Åland, you will find is the award winning restaurant Pub Stallhagen. Since 2010 the restaurant is run by Christian Ekström and Johanna Dahlgren. Over the years the restaurantears has been recognized both for the hospitality and the food. Among the prizes is the awards of ”Year's most positive Ålanders” and ”Local food ambassadour of the year”.
"Our food philosophy is that everyone have the right to clean and honest food. We work closely with producers, given both the geographical distance and communication. Working closely for me involves both locally produced ingredients and that you can easily reach each other to talk, "says Johanna.
Promotion of the local community and respect for the environment is a given part of Pub Stallhagens business. Now the restaurant also has chosen to start working towards the Green Key certification. "For us it is an obvious choice. We wanted to work with a tool where we can develop on the basis of the company's potential. The Green Key criteria states what to do, but how you do it is up to your own business," says Christian.
A sustainable business
That Johanna and Christian both are standing strong in thier belives and have confidence in their own business is clearly evident. Christian is convinced that a long-term work with sustainability benefits Åland as a whole: "The destination Åland would be even better if everyone gather under one sustainable roof, where everyone is aware of how we want to be perceived as a destination".
"Working with sustainable development could mean trials, so you have to be a little stubborn. We are mostly driven by curiosity and the desire to create. Like yesterday, I tried to pickle seaweed. I dont know yet what the final result will be, but I get the final results later, "says Johanna.
Participation, seasons and quality
Community involvement is something Johanna and Christian raised several times in the discussions. That this is something very important for the couple is evident. When Pub Stallhagen now is going to do an environmental policy in connection with the work with Green Key, this is not something that restaurateurs want to do on their own. All of the staff will be involved in the creation to find the specifics describing Pub Stallhagens sustainability work and commitments. But that the Åland season will have a part of the policy can be predicted. "We work with seasons. I think you have to miss foods in order to appreciate them. The spring season has just begun, and this week we've got three new local food that we can use; New potatoes, chives and pea sprouts, "says Johanna.
Karin Rosenberg, project manager for Green Key Åland, is very happy that Pub Stallhagen has begun its work with the Green Key: "I often highlight that Green Key is not only an environmental label, but also a proof of quality and sound business practices. This has been obvious in the past, both for those who are labeled with Green Key and those working towards the label on Åland. Pub Stallhagen participation in the program now further strengthens the possibilities to show the correlation between environmental considerations and quality."
