Turn your leftovers into a secret weapon – De Bottelarij restaurant

Turning the leftovers into a secret weapon

As a Green Key certified restaurant, De Bottelarij has decided to tackle the issue of food waste, in alignment with Green Key criteria on waste management. For this establishment, reducing food waste is much more than recycling. It starts with a simple mindset: looking at what is still available and turning it into something delicious. At De Bottelarij in Wellen, creativity in the kitchen ensures that almost nothing goes to waste. 

Many leftovers are given a valuable second life at the restaurant. Lettuce and cucumber that might otherwise be discarded are transformed into a refreshing green soup. Extra chopped vegetables such as bell peppers, onions, and tomatoes are frozen at the end of the week and later become the base of a homemade spaghetti sauce. 

Even breakfast leftovers are put to good use: a cinnamon roll or piece of brioche left behind from the buffet can quickly be transformed into pain perdu, a sweet classic that gives day-old bread a delicious second chance.  

By embracing creativity with leftovers, new flavors are discovered time and again while valuable food is saved from the bin.  

“No waste—just lots of inspiration.” 

— Ann Debock, De Bottelarij, Wellen 

Fighting food waste in Belgium

This initiative by De Bottelarij was featured in a recipe booklet developed by Limburg.net, the public waste management organization serving the 38 municipalities of Limburg. Through waste prevention, collection, and processing initiatives, Limburg.net actively promotes more sustainable consumption habits. 

Their campaign against food waste is particularly important, as the figures are striking. Every year, each Flemish resident throws away approximately 34 kilograms of perfectly edible food. This represents not only a waste of valuable resources but also a significant financial loss because on average, food waste costs households around €369 per year, money that quite literally ends up in the garbage. 

The foods most frequently wasted are fruit, bread, vegetables, coffee, and tea. By making smarter use of leftovers and embracing simple kitchen creativity, De Bottelarij paves the way to a more sustainable tourism that can contribute to reducing food waste while saving money and enjoying delicious meals along the way.

Sustainability in action & staff engagement program in Uzbekistan

Since early 2025, the Green Key certified Mercure Bukhara Old Town hotel has worked to make environmental responsibility a shared commitment across all departments, in line with Green Key principles. 

Integrating small but meaningful changes in daily operations 

Rather than introducing sustainability as a separate project, the hotel integrated it into daily routines and existing operational processes. Employees took part in regular awareness sessions, departmental briefings, and practical environmental initiatives focused on energy saving, waste segregation, reducing single-use plastics, responsible water consumption, and sustainable guest communication. Green Key principles were also included in staff onboarding, while sustainability notice boards and departmental “sustainability champions” helped keep the topic visible and engaging throughout the property. 

The importance of staff involvement 

Employees joined different activities such as Earth Hour campaigns, recycling programs, linen and towel reuse promotion, paper reduction efforts, and community clean-up activities. Staff members were also encouraged to share ideas and feedback, helping create a stronger sense of involvement regarding sustainability. 

One of the hotel’s biggest challenges was maintaining consistent engagement across departments with different schedules and operational pressures. To address this, management focused on simple and practical actions tailored to each department’s daily work. Short and targeted training sessions associated with continuous support from department heads and sustainability champions helped employees better understand how sustainability connects to their individual responsibilities. 

About the results of the program 

More than 90% of employees participated in sustainability activities during the year, contributing to improved waste sorting practices, reduced paper consumption through digital communication, and lower use of unnecessary single-use plastics in operational areas. The initiative also strengthened teamwork and environmental awareness across the property. 

Most importantly, Mercure Bukhara Old Town is an example of how environmental responsibility can become part of everyday decision-making at all levels of a tourism establishment.

From food surplus to community support in Casablanca

According to The State of Food Security and Nutrition in the World report of 2025, an estimated 8.2% of the global population, or about 673 million people, experienced hunger in 2024. At the same time, thousands of tons of edible food are discarded every day across the world, highlighting the urgent need for more sustainable and responsible food systems. 

The Green Key certified establishment Barcelo Anfa Casablanca Hotel has taken concrete action by launching a collaboration with Colibghiti, a partner specializing in the redistribution of surplus food. Seeking to reduce food waste generated by the hotel while also raising awareness among staff and guests about sustainable food management, the hotel partnered with Colibghiti to redistribute surplus food to local charities to support people in need. 

The initiative was designed around simple but effective operational practices. Existing kitchen teams and hotel staff were mobilized to identify edible surplus food on a daily basis, while Colibghiti organized weekly collections to ensure the food could be redistributed safely and efficiently. Alongside these operational measures, the hotel introduced internal communication campaigns and staff awareness activities focused on food waste reduction and responsible consumption practices. 

Barcelo Anfa Casablanca Hotel had to overcome challenges to launch this initiative. Ensuring consistent staff engagement and adherence to the new procedures was not always easy, particularly in the hospitality industry where workloads can often be demanding. To ensure that the food waste reduction initiative could be integrated smoothly into daily operations without disrupting the work of the kitchen staff, clear guidelines and dedicated staff training sessions were implemented. 

Another important challenge involved coordinating collection times with Colibghiti to guarantee both freshness and food safety. To address this, the hotel and its partner maintained regular communication and implemented monitoring and feedback mechanisms to quickly identify and resolve any operational issues. These measures helped create a reliable and efficient redistribution process that met both safety standards and operational needs. 

By redistributing surplus food instead of allowing it to go to waste, this initiative demonstrates how simple operational changes can create both environmental and social impact. It highlights the important role that hospitality establishments can play in promoting more sustainable food systems while supporting local communities in meaningful and practical ways.

Where tradition meets sustainability: A living Story from the heart of Slovenian wine hills

A family story of heritage, nature, and responsible tourism 

In the rolling hills of Dolenjska, Slovenia, the story began not as a business idea, but as a personal mission: to preserve heritage, revive forgotten places, and share a way of life deeply connected to nature. 

Receiving the Green Key certification reflected the family’s long-standing commitment to responsible tourism, cultural preservation, and respect for nature. Every part of the experience is guided by the same philosophy: preserving what matters for future generations while offering guests an authentic connection to the Slovenian countryside. 

Over the past two decades, a 160-year-old homestead and eight traditional buildings that were once on the verge of decay have been carefully restored. Using local craftsmen and natural materials, they were brought back to life, not as museum pieces, but as living spaces where tradition continues. 

This effort was recognized with a special award from the Institute for Cultural Heritage Protection, as well as the Slovenian Tourism Board’s “Sejalec” Award for one of the most innovative tourism products in Slovenia. 

Guests experience something unique and discover the history of wine and its cultural meaning, traditional winemaking tools and practices, Slovenia’s wine regions and the full seasonal cycle of vineyard work. 

Reviving Vineyard Cottages and Landscape 

Just 2 km from the homestead, four traditional vineyard cottages (“zidanice”) were also restored, some dating back more than 200 years. 

Each cottage is unique and is restored using traditional methods but also equipped with modern comfort, including private saunas and hot tubs and surrounded by vineyards cultivated in a traditional, low-impact way. 

“For us, sustainability is not something new – it is simply the way our parents and grandparents lived. We are only continuing their story, with respect for nature, people, and the land that gives us everything. True sustainability is not about big promises, but about small, honest actions we repeat every day.” 

The sustainable efforts of Matjaveza Domacija go from water and resource management to energy and biodiversity initiatives. Water from hot tubs is reused for vineyard irrigation, while a solar power system is being installed to supply the establishment with renewable energy. Guests can also witness nearly fifty fruit trees providing with seasonal fruit as well as an insect hotel and a birdhouse to support biodiversity. 

Guests are not treated simply as visitors, but as part of everyday life in the Slovenian hills. During their stay, they gain insight into local traditions, culture, and the rhythms of the countryside. Local food producers, events, and authentic regional experiences are actively recommended to support the wider community and encourage sustainable tourism throughout the region. 

About Matjaveza Domacija 

We are a small family-run tourism and wine-growing business located in Dolenjska, Slovenia. Our mission is to preserve cultural heritage, promote sustainable tourism, and offer authentic experiences rooted in tradition, nature, and genuine human connection. 

Sustainable tourism in the Amazon Rainforest

Deep in the heart of the Amazon Rainforest in Brazil, Juma Amazon Lodge is a perfect example of how tourism and environmental responsibility can coexist. This establishment received Green Key certification for the first time in 2025. The lodge demonstrates a commitment to ecological, sociocultural, and economic sustainability. Based on the observation that the forest is the greatest asset of its establishment, Juma Amazon Lodge has decided to take ambitious environmental initiatives. 

One of the most striking examples of this commitment is the investment in renewable energy. The lodge operates a photovoltaic solar power plant consisting of 333 solar panels installed on a raised structure. Elevated 11 meters above the ground, the installation minimises the need for tree pruning while generating 185,000 watts of clean energy. Combined with a Battery Energy Storage System (BESS), this setup has allowed the lodge to eliminate the use of diesel generators, significantly reducing its environmental footprint. 

In addition to clean energy, Juma has developed innovative waste management solutions. A biodigester system processes organic waste, producing both biogas and liquid fertiliser. This initiative alone helps reduce carbon emissions by up to eight tons per year, turning waste into valuable resources. 

Equally important is Juma’s relationship with the surrounding communities. More than 90% of its staff come from nearby areas, making the lodge a vital contributor to the local economy. Beyond employment, Juma actively engages with residents through environmental education initiatives. These include lectures on topics such as organic waste utilisation, selective recycling, biodiversity conservation, and sustainable practices like worm farming.  

Through these combined efforts, Juma Amazon Lodge demonstrates that responsible tourism can play a meaningful role in preserving one of the planet’s most vital ecosystems. 

At the same time, the broader reality of the Amazon forest is becoming more and more concerning every day. Once known as a carbon sink absorbing emissions, the Amazon has begun to act as a source of carbon dioxide (CO₂), due to widespread fires and ongoing deforestation, often caused to clear land for agriculture and livestock farming, 

This shift makes sustainable initiatives like Juma Amazon Lodge even more important. By protecting the surrounding forest, reducing emissions, and supporting local communities, projects like this contribute in a concrete way to preserving the Amazon. 

Sustainable Camping in Amsterdam: Good Practices from Camping Zeeburg

At Camping Zeeburg, sustainability is not presented as a strict rule. Instead, it is a shared effort between staff, guests, and the local community. Located in Amsterdam, the eco-friendly campsite has gradually introduced practical initiatives that make sustainable camping accessible to everyone. 

From educational information boards to reused building materials and a vegetarian café, Camping Zeeburg shows how small actions can create a more responsible camping experience in the city. 

Encouraging Sustainable Camping Habits 

Throughout the campsite, information boards provide guests with simple tips for sustainable camping. The signs explain everyday actions such as saving water, separating waste, and respecting the natural environment of the island. 

These clear and practical messages help visitors understand how they can reduce their environmental impact during their stay. The campsite team also supports guests with advice when needed, making sustainable choices easy and accessible. 

By combining clear communication with friendly guidance, Camping Zeeburg promotes environmental awareness while encouraging visitors to take part in responsible travel. 

A Vegetarian Café Supporting Local and Sustainable Food 

Food also plays an important role in the campsite’s sustainability strategy. The café at Camping Zeeburg offers a menu that is mainly vegetarian or plant-based, with ingredients sourced locally and organically whenever possible. 

Food production has a major impact on the environment, so choosing plant-based dishes can significantly reduce carbon emissions during a holiday. By promoting vegetarian meals, the campsite provides guests with a simple way to enjoy more sustainable travel. 

Local products are prioritised whenever possible. This approach supports nearby producers and connects visitors with the local culture of Amsterdam, creating a more authentic travel experience. 

Reusing Urban Materials to Reduce Waste 

Camping Zeeburg also focuses on creative reuse of materials. Several trees that had been removed in the city of Amsterdam were repurposed instead of being discarded. 

With the help of a local artist, the wood was transformed into outdoor furniture, terraces, and small structures that can now be found across the campsite. This initiative reduces waste while adding character to the space and demonstrating practical circular design. 

Green Key Certification and Continuous Improvement 

The campsite’s sustainability efforts have been recognised through the Green Key International certification, one of the leading environmental certification for tourism businesses. 

According to Lobke Huibregtse from Camping Zeeburg, this certification encourages the team to continue improving their environmental practices and to share sustainable camping ideas with visitors from around the world. 

By combining community engagement, local partnerships, and practical environmental actions, Camping Zeeburg offers a strong example of how modern campsites can move toward more sustainable tourism. 

Green Key in the Balearic Islands: Mondrian Ibiza and Hyde Ibiza commitment to sustainability

Mondrian Ibiza and Hyde Ibiza have obtained the Green Key certification thanks to their dedication to fulfilling rigorous environmental criteria and showcasing their true commitment to sustainability. 

From Cala Llonga, both hotels have integrated responsible practices into every aspect of the guest experience: from architectural design and energy efficiency to waste management, the use of local products, and team training. These criteria cover internal environmental management, resource conservation, as well as staff engagement, guest information, and commitment to the local community. 

The commitment is reflected in concrete actions: supporting events organized by cancer associations in Ibiza and Formentera, raising awareness among guests and employees through information about protected species, local flora and fauna, and the island’s natural spaces. Both hotels have also implemented sustainable initiatives, from installing solar panels to replacing lighting with LED and low-consumption systems and increasing recycling rates. 

Nora Pujol, ESG Champion at Mondrian & Hyde Ibiza also highlighted the importance of water resources: 

“Water is the most precious natural resource we have on Ibiza. Living on an island makes this even more critical , our supply is limited, and every drop matters. Protecting water means protecting life, our ecosystems, and the future of this beautiful destination. By saving water, we’re not only reducing waste but also ensuring that generations to come can enjoy the natural beauty that makes Ibiza unique.” 

Green key certification strengthens Mondrian and Hyde Ibiza’s dedication to protecting the island’s natural environment and fostering a more responsible tourism industry, positioning the Cala Llonga hotels as benchmarks for travelers seeking a more conscious and respectful way to experience Ibiza. 

Good Practice: Reducing waste while celebrating local produce at Hafsrød Campsite

Nestled deep in the forests of Norway, Hafsrød Campsite has found a thoughtful way to combine local collaboration, waste reduction and memorable guest experiences. As a Green Key certified establishment, the campsite is committed to practical solutions that respect both nature and people, while making sustainability easy and enjoyable for guests. 

Hafsrød wanted to offer visitors a true taste of the surrounding forest landscape, but without the facilities or ambition to run a full kitchen on site. Instead of seeing this as a limitation, the team turned it into an opportunity for collaboration. By working closely with local partners, they developed a concept that delivers high quality food experiences while keeping waste to an absolute minimum. 

Together with Matfatet Ørje and Joval farm, both located along the scenic Halden Canal, Hafsrød created the Forest Box. This carefully designed food basket provides breakfast, lunch and dinner in portions tailored exactly to the number of guests staying. This approach avoids overproduction and ensures that nothing goes to waste. The meals highlight local produce and flavours, giving guests an authentic experience of the region without the need to search for shops or suppliers themselves. Any remaining items can easily be taken along, further reducing food waste. 

After gaining experience with the Forest Box, Hafsrød expanded the same thinking to outdoor equipment. Many guests travel light and prefer not to buy new items they may only use once or twice, especially when trying to keep their carbon footprint low. At the same time, certain experiences such as hiking or spending an evening under the stars are enhanced by having the right gear. 

To meet this need, Hafsrød introduced Nature Kits. These kits allow guests to rent reusable equipment suited to specific activities, paired with a small locally sourced treat that complements the experience. By sharing equipment between many visitors, the campsite reduces resource use and avoids unnecessary purchases, while still offering comfort and quality. 

Through simple ideas rooted in cooperation and careful planning, Hafsrød Campsite demonstrates how sustainability can be woven into every aspect of the guest journey. Their approach shows that reducing waste, supporting local producers and enhancing nature based experiences can go hand in hand, creating value for guests, the community and the environment alike. 

Mexico: Inspiring New Practices in Green Key Certified Hotels

Good practices are thriving in Mexico’s hospitality sector. Six Green Key certified hotels are leading by example, showing that sustainability can take many different forms. 

Resource Management: Measurable Progress 

At Gamma Tijuana Hotel, high water consumption was identified as a priority. The installation of flow restrictors and the repair of underground leaks produced concrete results. After sustained efforts, water flow was reduced to 3 litres per minute in guestrooms and 5 litres per minute in staff showers. In 2023, water use stood at 402 litres per guest; by 2025, this had dropped to 239 litres per guest. 

Grand Fiesta Americana Hotel implemented a programme to strengthen energy-saving measures. Daily inspections of electrical and gas equipment, the installation of motion detectors and automatic switches, and the renewal of older systems all contributed to measurable savings: a 6% reduction in electricity use and an 8% reduction in gas consumption. 

Both hotels have achieved significant results and remain committed to advancing their sustainability work. 

Circular Economy: Practical Solutions from the Garden 

At One Ciudad de México Periférico Sur Hotel, a compact aromatic garden was created to supply the kitchen. Despite limited space, the team designed an efficient 

layout and now grows parsley, thyme and other herbs, ensuring a steady supply and adding freshness to their dishes. 

W Punta de Mita Hotel also focused on its gardens, developing organic fruit and vegetable production for the restaurant. By avoiding pesticides and synthetic chemicals, the hotel produces seasonal food on site. Kitchen waste is also used as compost, supporting a closed-loop system. 

The Power of Waste: Reuse and Recycling 

At Novotel Monterrey Valle, liquid soap dispensers were replaced with bar soap. The new bars were created using surplus tea, which would otherwise have gone to waste. Guests at Gold level and above now enjoy a complete “tea experience”, from cup to handwash. This creative solution reduces waste while enhancing the guest experience. 

At Hotel Thompson Zihuatanejo, staff training and the creation of a “green brigade” laid the foundations for better waste management. Clearer signage on bins and the introduction of new collection tools supported the programme and made participation easier for both staff and guests. 

A Shared Commitment 

These examples demonstrate how good practices can be developed in many different forms, each with a tangible impact on environmental performance. 

Green Key International warmly thanks Gamma Tijuana Hotel, Grand Fiesta Americana Hotel, One Ciudad de México Periférico Sur Hotel, W Punta de Mita Hotel, Novotel Monterrey Valle, and Hotel Thompson Zihuatanejo for sharing their initiatives. Special thanks also go to Green Key Mexico for their ongoing work and for supporting the expansion of certifications across the country.  

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“Waste Reward System”, Armenia’s innovative recycling model

Alongside its role as the Green Key National Operator in Armenia, ISSD (Institute for Sustainable Solutions Development) continues to pioneer innovative sustainability initiatives across the country. 

‘Recycle it’, a project that began nearly seven years ago, had a simple mission: to develop waste sorting and make it part of everyday life while promoting good waste management practices. Building on this success, ISSD has recently launched an inspiring new initiative: the ‘Waste Reward System’. The programme is Armenia’s first non-monetary deposit return model. 

With support from the European Bank for Reconstruction and Development (EBRD), ISSD installed the country’s first smart reverse vending machine, integrated with the PlastiX mobile application. 

 The concept  

• Users deposit plastic bottles into the vending machine. 

• They earn points through the PlastiX app. 

• Points can be redeemed for discount vouchers at partner businesses. 

This simple system not only promotes recycling but also strengthens a culture of sustainability while supporting eco-conscious companies. 

The vending machine is accessible to both local residents and international visitors, including guests of Green Key certified establishments in Armenia. By reducing waste, incentivising recycling, and inspiring responsible business practices, ISSD demonstrates that sustainability can take many creative forms and bring long-lasting environmental change. 

About Innovative Solutions for Sustainable Development of Communities  

Innovative Solutions for Sustainable Development of Communities (ISSD) is a non-profit, non-governmental Armenian organization whose main goal is to promote sustainable development through innovative projects in waste management, agriculture, education, circular economy, business, and women empowerment. 

Has this Good Practice inspired you? Read more on this page. 

Good practices of Green Key hotels in Thailand

In the heart of Thailand’s bustling capital, four forward-thinking hotels—Mercure Bangkok Siam, ibis Bangkok Siam, Novotel Bangkok Sukhumvit 4 and  ibis Styles Bangkok Sukhumvit 4—are setting powerful examples of sustainability in the hospitality industry. By embedding Green Key principles across all operational levels, these hotels demonstrate that environmental responsibility, operational efficiency, and guest satisfaction can go hand-in-hand. 

Green Committees: The Engine Behind Sustainability 

At both Mercure Bangkok Siam and ibis Bangkok Siam, the drive toward Green Key certification began with the formation of dedicated Green Committees. These cross-departmental teams, led by the General Managers, were designed to ensure clear accountability and foster a culture of sustainability from the top down. 

Each committee crafted a comprehensive sustainability action plan, aligning with international Green Key criteria and tailored to their specific operational context. From energy and water conservation to waste reduction and staff engagement, no department was left behind. Frequent training sessions, town hall meetings, and real-time communication via the LINE platform reinforced knowledge and motivation, making sustainability a shared mission. 

Efficiency Through Innovation 

All three hotels implemented targeted technical improvements to reduce environmental impact: 

• LED Lighting: 100% of light bulbs across guest rooms, hallways, and public areas were replaced with energy-efficient LED lights. Timer systems were installed for parking lot lighting, contributing to an approximate 18% reduction in energy consumption. 

• Water Conservation: New water-saving devices were installed in taps and toilets in line with ACCOR’s environmental standards, resulting in a 12% decrease in water use. 

• Waste Separation and Recycling: Clearly labeled waste separation bins were introduced in guest areas and back-of-house locations. The hotels partnered with SCG and local recycling companies for regular plastic pickup, and implemented a cooked oil recycling programme. 

Innovative Food Waste Management 

In both Mercure and ibis Bangkok Siam, reducing food waste became a standout initiative. Each hotel introduced “Second Life” dishes to creatively repurpose surplus ingredients. Guests enjoyed fresh options like fruit salads, bread puddings, and healthy drinks—all prepared from otherwise wasted items. 

Food waste was monitored monthly, with tracking tools enabling kitchen staff to adjust preparation volumes and recipes. These efforts led to a 15% reduction in food waste and approximately 80 kg of tracked waste per month—a substantial achievement in urban hospitality operations. 

Guest Engagement and Communication 

Guest involvement was crucial to the success of these initiatives. Rather than imposing rules, hotels chose to educate and inspire: 

• In-room TV systems and public screens displayed sustainability messages. 

• Sustainable choices like towel and linen reuse were highlighted during check-in. 

• Sustainable transportation options, including bicycle rentals and EV charging stations, were promoted. 

• Guests were invited to provide feedback and suggestions, fostering a sense of ownership in the hotel’s environmental journey. 

Overcoming Challenges with Leadership and Teamwork 

Transitioning to a fully integrated sustainability model wasn't without its challenges. The hotels initially faced staff skepticism, resource limitations, and coordination barriers. However, each obstacle was transformed into an opportunity through proactive solutions: 

• Staff Engagement: Regular training, recognition programmes, and departmental champions helped turn passive participants into enthusiastic advocates. 

• Budget Allocation: Without external funding, hotels redirected internal budgets toward priority items like LED lights and recycling bins—demonstrating the feasibility of cost-effective sustainability. 

• Cross-Departmental Coordination: Bi-weekly meetings, clear timelines, and strong leadership ensured accountability across all levels. 

• Data Management: Simple tracking tools for energy, water, and waste allowed teams to measure and improve performance continuously. 

Empowering the Community and Beyond 

At Novotel ibis Styles Bangkok Sukhumvit 4 and Novotel Bangkok Sukhumvit 4, sustainability extends beyond hotel walls. Their community-focused CSR programmes include: 

• Weekly “No Bin Day” to promote zero-waste behavior. 

• Food donations to the homeless through partnerships in the Khlong Toei district. 

• Upcycling old linens for donation to the Soi Dog Foundation, supporting animal welfare. 

A Roadmap for Others 

The successes of Mercure Bangkok Siam, ibis Bangkok Siam, Novotel Bangkok Sukhumvit 4 and Ibis Styles Bangkok Sukhumvit 4 show what is possible when strategic leadership, empowered staff, and community engagement come together in pursuit of sustainability. 

Their experience provides a scalable model for other hotels seeking Green Key certification—proving that meaningful environmental change is achievable, even in fast-paced, urban hospitality environments. 

Transforming waste into opportunity: Serre Chevalier Youth Hostel approach

Tucked away in the French Alps, HI! France - Serre Chevalier Youth Hostel has turned sustainability into a core part of its operations, while fostering community engagement.  

In this new Green Key Good Practice article, the hostel team shares with us their sustainability path. 

Green Key (GK): How did you move your first steps towards a more sustainable approach?

HI! France Serre Chevalier Youth Hostel (HSC): Our journey began with a simple yet impactful idea—reusing salvaged furniture to furnish our common areas when we faced financial difficulties in 2018. This led us to explore creative ways to incorporate sustainability throughout the hostel. One key initiative was to collect used skis from local shops at the end of each winter season for a small fee. Typically, skis have a lifespan of about three years, but by giving them a second life as budget-friendly rentals, we provide an affordable option for our guests while significantly reducing waste. 

To further minimise packaging waste, and benefit from local and sustainable products, we decided to create our own garden to supply a portion of the vegetables needed for our restaurant. This garden has become a cornerstone of our themed breaks, where guests participate in activities like permaculture workshops and Erasmus Plus projects that raise awareness about sustainable food. During the off-peak season in June, we offer discounted stays in exchange for participation in these activities, which include creating a climate fresco, learning about permaculture, and visiting the local glacier. 

We also addressed waste generated from packed lunches by encouraging guests to bring their own lunch boxes. Additionally, we developed a way to deal with leftover bread, a common waste product in France. Instead of discarding it, we let the bread harden and then use it in soups and puddings

GK: What results have you achieved with these initiatives?

HSC: Our efforts have yielded remarkable results. For instance, by minimising food waste as much as possible, we not only contribute to environmental conservation but also save a considerable amount of time in meal preparation, which is crucial as we do not have the resources to prepare all 60 meals on our own. We have also partnered with the association “Les Terrasses Solidaires” to organise a collection of leftover food, ensuring that no edible food goes to waste. The positive feedback from our guests has confirmed that these initiatives have at our hostel.

GK: What is next for HI! France Serre Chevalier Youth Hostel? 

HSC: Our latest community initiative is the creation of a shared henhouse and a permaculture vegetable garden, accessible to residents who do not have their own gardening space. Around ten households now help take care of the henhouse, fostering a powerful sense of community. The vegetable garden is open to anyone interested in participating, making sustainable living practices more accessible to all.

We believe that education is key to our environmental approach. It is essential to take the time to explain the benefits of these systems to our employees, helping them understand that these practices do not waste time but rather create new, beneficial habits. These are the new reflexes we aim to instill in our team. 

Top tips from HI! France Serre Chevalier Youth Hostel: 

• Start with what you have: from old furnitures to used equipments, give a second life to existing resources  

• Engage your community: actively involve guests and residents in your sustainability efforts to foster a sense of community and shared responsibility. 

• Be creative with waste: start from your kitchen and get creative! 

• Educate your team: make sure your staff understands the importance of sustainability, so that it can proactively apply it to its daily operations.  

The HI! France Serre Chevalier Youth Hostel is part of our amazing French team, La Clef Verte, who have reached an important milestone in 2025. 

Read La Clef Verte’s latest report here and join us in a round of applause for the French team and their amazing 2428 certified sites! 

La Clef Verte’s Director, Nathalie Bel Baussant shares a few reflections about this milestone:

“We are facing enthusiastic development here in France. We have just announced 2428 certified sites for the year 2025, three times more than 5 years ago. The certified establishments represent above 60 million night guests and 68000 employees. 

We notice a real desire from establishments management and employees to change practices. In many territories, they can benefit from the support of local tourism authorities. 

Our role is to increase awareness, to support establishments and to organize the certification process. Our team has grown a lot, with over 30 team members expected as from April 2025.” 

- Nathalie Bel Baussant, Clef Verte Director 

About HI! France Serre Chevalier Youth Hostel 

The youth hostel in Serre-Chevalier is a warm and welcoming place nestled in the heart of the French Alps. Ideally located, it provides an exceptional setting for mountain enthusiasts, both in summer and winter. More than just accommodation, the hostel is a true meeting point where the friendly staff foster a family-like atmosphere. 

The communal areas are designed to encourage connections, whether over a shared meal, during an evening event, or after a day of mountain adventures. Here, travelers from around the world exchange experiences, forge friendships, and discover the richness of different cultures and stories. 

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What did you think of this Good Practice article? Could you adapt it to the needs and circumstances of your own Green Key establishment? We would love to see that! 

Do you have your own brilliant Good Practice that you would like to share with the network? Click the link below to submit news and ood practices with Green Key International and the entire network.

Many thanks to our Green Key certified @HI Serre Chevalier Youth Hostel for sharing their Good Practice with us and to La Clef Verte in France for facilitating these news!

Transforming Environmental Challenges into Sustainable Solutions: Mexico’s Green Key Hotels

This article explores innovative good practices implemented by several Mexican hotels, that are transforming waste into resources and integrating energy-saving technologies across their operations. 

© Thompson Zihuatanejo

Posadas Hotels: Installation of Solar Panels 

The project began in March 2024 with the installation of 700 new solar panels, with 400 panels already in place. These solar panels are designed to store energy for use during peak hours, significantly reducing electricity costs. The hotel projects an impressive 32% savings in energy consumption, with monetary savings of approximately $300,000 during the summer months, and a remarkable decrease in carbon emissions. 

Fairmont Mayakoba: Melipona Bee Protection Programme 

The Fairmont Mayakoba has embarked on an ambitious Melipona Bee Protection Programme to preserve a rare species native to the Yucatan Peninsula. By creating habitats within the hotel grounds and planting native flora. The value of this project is furthermore educational, as it serves as aims to support the pollination process, improve soil quality, and contribute to biodiversity.  

Thompson Hotels: Sargassum Utilization 

At Thompson Hotels, sargassum, often seen as a nuisance on Mexican beaches, has been transformed into an artistic resource. The hotel gathered 140 kilograms of sargassum, which was used to create artwork designed to attract guests’ attention and raise environmental awareness. 

Thompson Zihuatanejo: Beach Cleaning Initiatives 

Thompson Zihuatanejo has implemented beach cleaning initiatives that go beyond simply maintaining the cleanliness of the local shores. The hotel engages its staff and guests in regular cleanup activities, turning them into a participatory experience that promotes environmental awareness. The roots and leaves collected are then repurposed in the hotel’s orchards, contributing to waste reduction and supporting a circular economy. 

Posadas Hotels: A Plastic-Free Planet 

Another project from Posadas Hotels focuses on reducing plastic waste. As part of their “A Planet with Less Plastic” initiative, the hotel installed water dispensers throughout 180 rooms to minimize the use of plastic bottles. The Group’s goal is to expand this initiative across the entire facilities, further decreasing the establishment’s reliance on single-use plastics and its environmental impact. 

Posadas Hotels: Terrarium in Restaurant Areas 

Posadas Hotels also implemented the use of terrariums as centrepieces in their restaurant areas to promote biodiversity and enhance the guest experience. These self-sustaining microecosystems purify indoor air, adding natural beauty to the dining spaces while reducing the need for frequent plant replacements. The terrariums are designed to last for several months to years, providing both educational value and aesthetic appeal for guests. 

Key Results Achieved 

The collective impact of these sustainability projects is remarkable: 

• Energy Savings: Posadas Hotels' solar panel initiative has reduced energy consumption by 32%. 

• Waste Reduction: Thompson Hotels transformed 140 kilograms of sargassum into sustainable art pieces. 

• Plastic Waste Reduction: Posadas Hotels’ water dispenser initiative is set to significantly reduce the use of single-use plastics across their establishments. 

• Biodiversity Enhancement: Fairmont Mayakoba’s Melipona Bee Protection Programme has supported local ecosystems, reducing the need for artificial pollination. 

• Educational Initiatives: Live Aqua Beach Cancun Resort's terrarium project promotes environmental awareness and education among guests, reinforcing the hotel’s commitment to sustainability. 

Future Steps and Recommendations 

These hotels plan to expand their initiatives by engaging guests in hands-on sustainability projects, including sargassum collection and environmental education programmes. Additionally, they aim to scale up energy-saving measures, such as further solar panel installations and expanded use of water dispensers, to drive even greater environmental impact. 

Top Tips from Green Key Hotels in Mexico: 

• Innovate with Waste: transform environmental challenges into creative solutions, as seen with sargassum art. 

• Engage Guests: make sustainability a shared responsibility by involving visitors in your green initiatives. 

• Start with Energy: investing in renewable energy, like solar panels, yields both environmental and financial benefits. 

• Think Beyond the Basics: incorporating local biodiversity, like the Melipona bees, can enhance both the ecological value and guest experience. 

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If you want to stay informed about our latest news and developments, follow this link. 

If you're looking to explore more ways your business can enhance its sustainability, check out our latest Good Practices from Green Key certified establishments across the globe. Discover innovative initiatives that can inspire your journey toward a greener future! 

Supporting green initiatives: making a difference as a hospitality establishment

Looking for sustainable initiatives for your hotel or hostel?  

Keep on reading this good practice to discover an interesting choice for hospitality businesses to support ongoing green projects, while involving guests and employees in a meaningful experience, where they can see the concrete impact of their choices. 

Picture courtesy of Kapellerput Hotel

The benefits of charity 

If you and your business care about the impacts of the hospitality industry on the environment and society, you may want to help mitigate the negative effects. However, if you are not an environmental specialist, you might ask yourself ‘How do I do it?’ 

Kapellerput Hotel and Conferentiehotel Kontakt der Kontinenten, both Green Key certified hotels from the Netherlands, have shared their solution to maximise the positive impact of their charity efforts and turn it into awareness-raising experiences for the guests and staff: 

contributing to the (re)forestation projects through the Hotels for Trees initiative. 

An opportunity 

 "Hotels for Trees is a non-profit initiative that invites guests to actively participate in the hotel's commitment to sustainability. Guests staying multiple nights at a participating hotel can choose to skip the daily cleaning service, thereby saving resources and contributing to the planting of a tree instead!" 

Tree planting is an initiative that contributes to the environment in multiple ways: 

• Trees remove the carbon from the atmosphere, one of the main drivers and causes of climate change and global warming.  

• Planting native tree species helps preserve and sustain endangered ecosystems. 

• New trees fight with deforestation and desertification and offer green areas for people around the world to enjoy. 

• More trees and bushes can help restore dunes and protect coastal areas from floods.  

• More Trees will improve water management and increase biodiversity 

The programme 

Hotels for Trees is a free programme that any hotel can easily join without obligations. From the guest’s perspective the process works as follows:   

1. Upon arrival, guests are informed about the initiative: during their stay, each day they have an option to put a designated Hotels for Trees door hanger outside of their room.  

2. If the hanger is on the door, the housekeeping team skips the daily cleaning for the guest. 

3. That information is then entered into an online platform. The next day, the guest can see that the ‘Planted trees’ counter on the hotel’s website has been updated - now, thanks to their choice, a new tree will be planted.  

Once per month, a hotel receives an invoice in accordance with the number of trees planted. All donations from the hotels are spent on (re-)forestation projects across the globe or used for running and growing Hotels for Trees.  

With each donation, a certificate is given, stating exactly which trees in which projects have been made possible by the joint donation of the hotels. However, the initiative does not end here! 

Involving other stakeholders 

Shortly after the launch of Hotels for Trees, another opportunity was unveiled: many hotels rent out their spaces for business meetings, conferences, and events. However, these guests often do not stay overnight. A sub-label program “Meetings for Trees” was then invented, to allow hotels to engage with their other stakeholders. 

With the fixed cost of 5 EUR per tree, meeting organisers are approached with an opportunity to partially compensate the carbon emissions related to their event, and plant new trees through the Meetings for Trees initiative.  

Picture courtesy of Kapellerput Hotel

Numbers from the network 

Kapellerput Hotel, in Eindhoven, extends the opportunity to donate 5 EUR and plant a tree to one-night guests. Even though there is no possibility to skip the daily cleaning, hotel guests can still get involved and have their share in the tree planting initiative. As a result, the hotel has planted over 2,600 trees in total.  

 As of July 2024, Conferentiehotel Kontakt der Kontinenten has funded 3, 167 trees through the Hotel for Trees and 444 trees through Meetings for Trees. 

Hidden value 

So, in how many ways can Hotels for Trees help your establishment make a tangible impact on the environment and engage your staff and guests? The benefits include: 

• contributing to reforestation projects that combat climate change; 

• reducing the pressure on the housekeeping team and improve company culture; 

• creating memorable guest experiences thanks to the interactive component of planting new trees; 

• promoting environmentally-conscious tourism among the various stakeholders; 

• Hotels that are based in The Netherlands or Belgium have the opportunity to plant the trees with their own hands; 

• Hotels for Trees has a Dutch ANBI status (special charity trademark including tax benefits for people from Europe who donate). 

Top tips: 

• Kapellerput Hotel gifts their staff new trees as a sustainable birthday gift - why not follow this idea and combine employee recognition with helping the planet?  

• Donations are not ‘just an easy way’, but a ‘smart way’ to increase your sustainable efforts - cooperate and use the expertise of others to drive positive change and support ongoing projects.  

• Help all your stakeholders to become part of the initiative - be creative and look out for small actions that make an impact.  

Picture courtesy of Hotels For Trees

About Hotels for Trees 

Hotels for Trees is a non profit foundation established in May 2021. Hotels for Trees started in the Netherlands and has rapidly expanded in Europe since 2022. A separate entity is established in Australia and North America. Currently Hotels for Trees is active in 30 different countries and has planted over 400.000 trees. Their goal is to expand their operation across the globe in the years to come, whereby they aim to plant at least 1 million trees per year as of 2026, together with their partners. 

Hotels for Trees collaborates with many industry partners to achieve this goal. As Founding Partner Blycolin is financially supporting Hotels for Trees’ growth across Europe and PMS partner Mews offers the “industry first” sustainable addition to their online check-in module and a full integration with the Hotels for Trees Dashboard. 

Hotels for Trees is not linked to any specific country, brand, hotel chain, hotel size or star rating. Anyone can join!

Resource savings and cost cutting for a better planet

Save money and enhance the guest experience, by choosing better options for the planet? Four Green Key certified establishments from France are ready to show you that this is possible. They have prepared some pro tips for you, all based on their successful resource-conservation and reduction journeys.

c. Domaine du Centaure

Mission 1:
Campsite Les Saules shifts to more sustainable energy

Generating electricity and heat by burning fossil fuels accounts for a significant portion of global greenhouse gas emissions that lead to global warming and climate change. According to The Intergovernmental Panel on Climate Change (IPCC), energy production worldwide generates on average 485 grams of CO2 emissions per kilowatt-hour of electricity. In comparison, solar panels were estimated to emit about 48 grams of CO2 per kWh produced.

Located in the Loir and Cher region in France, and part of the “Sites et Paysages” network, Les Saules campsite has decided to invest in photovoltaic energy. Having considered costs, benefits and the potential return on investment, solar panels have been set up to supply energy for lighting and water heating in the sanitary unit.

The results have exceeded the expectations, with 5400 kWh, 2.5 tons CO2e, and substantial amount of money saved in one year.

Since the efficiency of the panels has turned out to be higher than ever expected, Les Saules has chosen to use then the solar energy to power hair and hand dryers too. Also, setting more PV (photovoltaic) panels is planned, to supply the swimming pool’s pumps and the heat pumps.

Given the unceasing increase in energy costs, the campsite continues working towards its newest goal - becoming self-sufficient in energy to up to 70%.

‘Such a project might be rather expensive, but it will be largely compensated by the long-term savings’ concluded the establishment.

• Worried about the financial aspect? Scroll down to the Top tips section to learn about a possible solution to handle the costs.

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Mission 2:
Hostel Domaine du Centaure restores biodiversity

United Nations Environment Programme (UNEP) reports: more than 40% of insect species across the world are declining and a third are endangered. Playing a key role in developing and maintaining soil structure and fertility, pollination, nutrient cycling, and having a crucial bottom position in the food chains, insects are one of the pillars of our ecosystems.

This is why, the Domaine du Centaure, a hostel on the outskirts of Paris, has come up with a biodiversity-preserving initiative that also allowed the establishment to create an attractive green relaxing space for its guests.

The initial step consisted of consulting the gardener in order to carefully select the variety of flowers that would later attract pollinating insects and birds. The land was left uncut until it has become a flowery fallow area. Soil sponges have been installed to ensure the grounds’ moisture, and small dead wood have been brought so new insects could settle in.

The positive impact was soon observed, with the hostel grounds attracting birds earlier than any other area in the neighbourhood.

Seeing the communal benefit and the increased attractiveness of the garden to the guests, Domaine du Centaure has continued the project by installing birds and bats nesting boxes and creating a small pond. Now, the establishment is also in the process of becoming an officially recognised bat sanctuary.

• Do you want to know some final suggestions from the Domaine du Centaure? Keep on reading and discover Top Tips on how you can improve the overall look of green areas in your establishment.

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Mission 3:
Hotels from Saint Marie-de-Ré harvest rainwater

Potable water is a scarce and precious resource. Yet, the hotels Les Vignes de la Chapelle and Hôtel de Ré have discovered that approximately 54% of water consumed within their establishments did not require drinking water quality. As reported by the UN Development Programme (UNDP), as many as 50 litres is ‘the average daily amount used in rich countries to flush toilets’. The potential for improvement was then obvious. The solution? Rainwater harvesting.

c. Les Vignes de la Chapelle

Using collected rainwater on the hotels’ premises turned out to be even more cost-effective and eco-friendly than initially expected. Once the innovation was implemented, it came to the French hotels’ attention that rainwater is often softer than the water from the urban network. That results in less cleaning products being used, allowing the hotels to bring savings and minimise their environmental impact even further.

The water is recovered from the roofs and it has been used primarily for watering hotel gardens and flushing the toilets. However, if the rainfall is not sufficient, a bypass system allows the urban network to automatically take over.

Does it seem like a suitable innovation for your establishment? Are you wondering where to start from?

the Action plan

Step 1

In France (and potentially in your country), it is necessary to contact your regional health agency and verify that such project is possible in the region. It may first seem like a hustle, but Les Vignes de la Chapelle and Hôtel de Ré both agree: savings on the invaluable resources and benefiting the environment are all worth it! You might also need an approval from your local authorities.

Step 2

Once the authorisations have been obtained, other elements must be studied. Consider the local rainfalls’ patterns to decide whether concrete or polyethylene, buried or not, tank makes the most sense for your circumstances. Other equipments will be also necessary, such as a pump, a filter (of good quality to have the clearest water possible), a non-return system, an overflow, aeration and a level indicator.

• Prices may differ significantly dependently on the country, however, do not get discouraged. There are ways to handle it - and you can find one suggestion in the Top Tips section at the bottom.

Step 3

Finally, as rainwater is not drinkable, it is imperative to indicate this in your bathrooms to ensure your guests’ safety. Then, start harvesting rainwater and do something good for environment, while turning your establishment more self-sufficient and eco-friendlier.

c. Les Vignes de la Chapelle

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Top tips:

• You don’t need to implement the whole innovation at once - split the costs and test the potential of solar panels by substituting other types of energy one by one.

• Don’t forget to look out for possible grants - with the growing need for cleaner energy, more financial support, e.g. from your local authorities, might be available.

• There is no need for big garden space - even in the tiniest area, you can create a small ecosystem that your guests and employees can enjoy.

• Domaine du Centaure opted for mowing the garden once per year, but you can also choose to keep mowing the paths regularly - for more organised and neat look.

• Consider getting your employees, local associations or neighbours involved in the ecological project - you will not only do something good the environment, but you will also contribute to the community.

• There are regional and national programmes that can support you financially - in France, it is the “Tremplin for Ecological transition of SMEs” framework created by the French Agency for Ecological Transition (ADEME). Make sure to do thorough research and reach out to people to find the best option!

• ‘Don’t wait any longer to set a rainwater collector. Every minute you waste are savings you are not making, and financial support is possible, so take advantage of it!’

Conserving energy with optimised energy management: Hotel Schweizerhof Zürich

Saving valuable resources starts with identifying the vulnerable areas. Hotel Schweizerhof Zürich has successfully improved its energy management and now shares the strategy behind its better energy conservation.  

A common problem: energy consumption and waste

Tackling energy waste might sound like a particularly challenging issue for hospitality managers. Even though the need for more effective energy management is often recognised, finding practical solutions is not easy.

There is no doubt: hotels and other businesses within the hospitality industry do require a lot of energy to operate. So how can they possibly monitor and reduce its usage?

Hotel Schweizerhof Zürich started its energy management improvement process with identifying a major source of wasted energy and unnecessary costs: the HVAC (heating, ventilation, and air conditioning) in hotel’s guestrooms.

Before addressing this problem, the room temperature was reset manually by the housekeeping team as soon as room cleaning began. However, with almost 100 rooms and many daily departures, sometimes the time between a guest check-out to the arrival of housekeepers was up to several hours! This simply had to be fixed.

An effective solution

The hotel recognised all the benefits and invested in a system that links the hotel software with the ventilation system. Thanks to an automation function, the most energy-efficient temperatures are now automatically set as soon as a guest checks out.

The system also offers other advantageous features, such as automated turn-off of heating and cooling when the windows are open, or manual set-up and adjustment of the temperatures to the season if necessary.

A difference has been noticed in no time: from improved monitoring of energy waste, through limiting the energy usage, and thus reducing the monthly electricity costs, to saving up the time of the housekeepers and lowering the hotel’s environmental footprint. All of it, without affecting the guests not in the slightest.

Top tips from Hotel Schweizerhof Zürich:

• Automation systems exist for all sectors within the hospitality industry – no matter if you are a restaurant, a conference centre, or a small accommodation, you will be able to find an optimal and suitable solution for your business;

• Technology is your ally - keep up with the times and simply look out for the newest, profitable innovations to make the best use of them;

• There is always room for improvement. Continue to identify new opportunities for optimising your resource management and reaching new levels of sustainability.

Local and Circular Approach Elevates Social Responsibility: Novotel Bangkok Suvarnabhumi Airport Hotel

Novotel Bangkok Suvarnabhumi Airport is the first Novotel Airport Hotel in South East Asia to be Green Key certified. As the hotel embraces eco-conscious practices across all its departments, in this article we will share some of its good practices.

©Novotel Bangkok Suvarnabhumi Airport

As other certified establishments, Novotel Bangkok Suvarnabhumi adopts sustainable practices in its everyday operations, such as sourcing locally, prioritising eco-friendly products, or phasing out single-use plastics and implementing waste segregation.

However, the hotel has found a unique way to celebrate the recently obtained Green Key certificate with a series of sustainable activities, that complement the sustainability efforts of the hotel.

“We are thrilled to have achieved this milestone [the Green Key certification], and we believe it’s a testament to our commitment to sustainability and environmental responsibility.

©Novotel Bangkok Suvarnabhumi Airport

Our Green Key certificate signifies our dedication to reducing our environmental impact and implementing sustainable practices throughout our operations. We are excited to share this news with our community and beyond, and we believe that the media activity will help us amplify our message and inspire others to join us in our efforts."

The Green Key Initiative campaign is heavily based on the hotel’s social media platforms, making the idea easily replicable for any other hospitality establishment that wishes to elavate their awareness-raising efforts.

Small environmentally-friendly and community-supporting activities are presented each week to recognise the involved employees, and promote the adoption of sustainable hospitality practices.

Some examples of the hotel’s activities include:

Bananas from our Green Garden: self-grown bananas have been shared among the staff & guests. Additionally, the importance of sourcing locally was highlighted, as well as the idea of using the hotel’s green areas to produce their own foods was promoted.

EM Water Producing:  Leftover food scraps are used as an organic fertilizer for the hotel’s garden.

Songkran OTOP Market: Local producers and store owners are invited to join a hotel lobby market during the Songkran holiday (Thai New Year) to set up their own stalls and present their products to the hotel guests. This way, the hotel supports local businesses and brings its guests an opportunity to conveniently shop for authentic foods and souvenirs.

Songkran Activities in hotel and celebration: Thai New Year was also celebrated by the staff being invited to wear national Thai costumes. Other Thai traditions were brought to the guests, such as a traditional long drum parade.

©Novotel Bangkok Suvarnabhumi Airport

Pandan Paradise: The herbal teas that are served at the hotel’s Vous Spa are grown by Novotel Bangkok Suvarnabhumi Airport.

Child Care Donation: On one of the staff empowering days, not only essential food and hygiene products were donated to the Slum Childcare Foundation, but also the time of the hotel employees that had an opportunity to interact and engage with the children.

Taste of Thai Arabica: The hotel supports a royal project on coffee planting on the Northern of Thailand, hills of Nan, promoting the consumption of locally grown and responsibly sourced coffee.

Earth Hour : Novotel Bangkok Suvarnabhumi Airport also engages in international initiatives, spreading the word about them amopng the staff and the hotel guests.

The Airport Hotel continues with its successful Green Key Initiative and every Wednesday new activities are posted on the hotel’s Facebook page.

©Novotel Bangkok Suvarnabhumi Airport

©Novotel Bangkok Suvarnabhumi Airport

“By collaborating with local communities and organisations, the hotel extends its impact beyond its walls, aiming for a sustainable environment for all.

Novotel Bangkok Suvarnabhumi Airport has successfully establised various partnerships with global sustainability leaders on using green certified chemicals and environmentally-friendly cleaning products, and with the help of our partner on food waste, one of our top priorities, we keep growing more organic food in our garden. All in all, every initiative is a step towards a greener future by full engagement of our Heartists [employees] and guests.

At Novotel Bangkok Suvarnabhumi Airport, the commitment to sustainability is not just a duty but a passion, elevating eco-friendly practices while advocating for our staff, guests and the planet alike.”

All photo credits: ©Novotel Bangkok Suvarnabhumi Airport

Top tips from Novotel Bangkok Suvarnabhumi

• give your staff a chance to engage and be proactive - they might care more than you expect;

• you do not need to organise big, complex campaigns to raise awareness - use your owned resources and focus on promoting and encouraging simple actions for creating big, long-lasting impact for all;

• appreciate your local treasures - from local suppliers to small cultural nuances, hotel guests often appreciate an opportunity to experience authentic things and support local if only they can.
  

About Novotel: 

Novotel Hotels, Suites & Resorts offers destination hotels designed as comforting and energizing places where guests can ‘press pause’ and take time to enjoy the moments that really matter. The brand’s wide array of hotels, suites and resorts offer a multitude of services for business and leisure guests alike, including spacious, modular rooms with natural and intuitive design; 24/7 catering with nutritious choices; dedicated meeting spaces; attentive and proactive staff; family zones for the youngest guests; multi-purpose lobbies; and accessible fitness centers. Novotel, which has over 530 locations in more than 60 countries is part of Accor, a world leading hospitality group consisting of more than 5,000 properties and 10,000 food and beverage venues throughout 110 countries. 

Visit us for more information at www.novotelairportbkk.com/the-hotel/sustainabilities 

©Novotel Bangkok Suvarnabhumi Airport

From Consumption to Community: rediscovering nature and supporting local businesses

Just a few hours from the busy city life, in Norway, there is a place where you can get deep into the forest and get down to earth. Ingeborg and Andreas welcome their guests to Hafsrød, a place where people and nature have lived alongside for centuries. Staying in the forest cabins and enjoying tailored nature-based experiences, guests can unwind and rediscover their connection with nature.

In this new Good Practice article, Green Key asked Ingeborg and Andreas, hosts of Hafsrød, how they are promoting nature-based tourism while supporting local businesses and re-educating guests to be in nature.

© @foto_marisperre

Are guests ready for nature-based tourism?

I&A: We noticed that many of our guests come from places where they do not have access to nature as easily as we can. Therefore, they most of the times lack the proper equipment to enjoy the natural activities Hafsrød offers. As we wanted to ensure the best experience to our guests, we started investigating how we could ensure a full experience to our guests, while keeping the carbon footprint as low as possible. During this process, we started thinking about another important element of the guests’ experience: the local stakeholders. We really wanted to promote the local activities and products, give something more to the area we inhabit.

As a result, we launched our "Nature kits".

© @fotografidahvattum

What are “Nature kits” and how did you develop them?

I&A: We started off with a product called "The Forest Box", where the guest collects a box filled with local products for their breakfast and lunch, and a ready-made dinner, prepared by an excellent restaurant here in Halden, called Curtisen. This makes it possible for guest to get a complete meal without having to plan too much, while tasting local food and support the local economy. Later on, we thought to apply the same concept to the equipment needed to enjoy the local activities. This is how we created our “Nature kits” including fishing kit, hiking kit, picking kit (foraging) and stargazing kit.

Here at Hafsrød, guests get a taste of local products, and are given all the tools to experience nature at its best. The kits also include tips and tricks for the specific activity promoted. This is to ensure that guests try different things in a more confident and responsible way, as many of them are not costumed with nature-based activities. We are trying to ensure them a good experience, while protecting our natural heritage.

© @raschlisa

What results did you achieve?

I&A: Our “Forest Box” has been welcomed with very good feedback. Our guests like that they do not need to plan too much what to bring, or buy expensive products for a one-time activity. We have now launched the complete nature kits, and we expect that this will encourage people to re-connect with nature and try something new in an easy, low-cost, and low-impact way.

© @raschlisa

What next?

I&A: We want to continue supporting local business and address other areas of the tourist experience. We are thinking of expanding our offer to bikes or similar products that are of interest for our guests who want to experience nature responsibly and learn how to be more sustainable.

Top tips from Hafsrød

• exchange as much as possible with your guests - see what their needs are and how they interact with the experience you are offering as a host;

• unlock sustainability for your guests - as a host you know your territory and have the knowledge an possibility to limit the impact of your guests’ stay;

• engage - collaboration with local stakeholders can enhance the value of the product you offer, while contributing to the positive impact of tourist activities;

• have fun, be creative!

How did you like this good practice? Could you adapt it to the needs and circumstances of your establishments? We would love to see that!

Do you have your own brilliant Good Practice that you would like to share with the network? Click here to open the submission form. We look forward to hearing from you!

Many thanks to our Green Key certified Hafsrød for sharing their Good Practice with us!

Cultivating Change: the impact of Hotel No11 Community Garden

The historical heritage of the original districts of an 8000-year-old city has an immensurable value, but the lack of green areas might turn into a significant issue for the community and any tourism establishment. How to face such a situation while fostering community engagement and local food production?

Get inspired by the story of Hotel No11 and discover how the Green Key certified hotel has taken action and successfully overcame that challenge creating additional value!

©Hotel No11.

The issue:
lack of green areas

Local residents and tourists can experience the rich historical and cultural heritage of İstanbul, Türkiye, at every turn. However, escaping the urban infrastructure and accessing green public can be quite challenging. This is what used to be reported by the guests of Hotel No11, as the area around the accommodation did not offer many natural spots.

The issue was not beautifying the hotel spaces for its guests’ leisure, as the lack of green area is not a mere aesthetic issue, but a natural and social need. Well aware of these implications, the team of our Green Key-certified establishment came up with a more impactful alternative: transforming an unused hotel terrace into a community garden that could bring not only greenery to the hotel guests but also involve them in a sustainable initiative with local people.

“The initiative to transform the unused terrace space of Hotel No11 into a community garden was motivated by a desire to address the lack of green spaces in the area and to promote sustainability. The goals were multifaceted: to create a green oasis in the city, to engage the local community in sustainable practices, and to contribute to the hotel's sustainability goals by producing organic waste for composting and growing fruits, vegetables, and herbs for the hotel's breakfast buffet.”

From theory to practice:
engaging and upcycling

The project has been in progress for over four years now, during which the forgotten terrace evolved into a fully functioning community space and a garden with a seed bank for the Asmalı Mescit neighborhood. The first stage of the project involved cleaning up and transforming the abandoned terrace into a vibrant green space: second-hand gardening tools were acquired and old guest beds were creatively upcycled and converted into vegetable beds.

Residents and local businesses were also invited to join the initiative, promote sustainability and engage the community in environmentally friendly practices.

©Hotel No11.

©Hotel No11.

Creating social value:
community engagement and other benefits

And, the project turned out to be a great success. First of all, Hotel No11 managed to create a completely new green space for its guests and locals, which is particularly important for a historically dense urban area like this one. The Green Key certified hotel has also gained a garden where fruits, vegetables, and herbs are grown for the breakfast buffet, whereas worm composting stations help manage the organic waste from the hotel and the neighborhood.

But those are not the only benefits of the transformed terrace. Dedicated to the permaculture principles, Hotel No11 hosts multiple gardening events for scholars, volunteers, and permaculture enthusiasts, during which the attendees can share and exchange seeds and fertilizers and learn more about sustainable waste management and food production.

View fullsize

©Hotel No11.

Inspire:
ideas to be replicated

Hotel No11 is proud to share its successful model for community engagement through
shared gardening activities, composting, and seed sharing with the hospitality industry. With great benefits like self-grown organic fruits and vegetables and the reduction of organic waste through composting, the hotel believes that this is a great way to maximise any hotel’s sustainability efforts. Additionally, the seed bank contributes to the preservation and sharing of plant biodiversity within the community, while open activities for hotel guests, neighbours, children, students, and volunteers, raise awareness of permaculture and sustainable living practices, including composting, gardening, rainwater harvesting, and waste
management.

©Hotel No11.

©Hotel No11.

Top tips from Hotel No11:

• Identify underutilized spaces (rooftops, terraces, or courtyards).

• Assess available resources and space for suitability and potential impact

• Engage with local communities, organisations, and experts in permaculture and sustainable gardening to gather support and expertise.

• Utilise upcycled materials and sustainable practices to minimise environmental impact and promote circular economy principles.

• Implement a phased approach to development, starting with small, manageable sections and expanding based on success and engagement.

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How did you like this project idea? Could you adapt it to the needs and circumstances of your establishments? We would love to see that!

Do have you your own brilliant Good Practice that you would like to share with the world? Click here to open the submission form. We look forward to hearing from you!

Many thanks to our Green Key certified Hotel No11 from İstanbul, Türkiye, for sharing their Good Practice with us!