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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