ecotourism

First Green Key awarded hotel in Ethiopia

The Radisson Blu Hotel, Addis Ababa is the first Green Key awarded establishment in Ethiopia, raising the number of participating countries to 58!

Copyright Radisson Blu Hotel, Addis Ababa

Copyright Radisson Blu Hotel, Addis Ababa

Radisson Blu Hotel in Addis Ababa is centrally located within Ethiopia’s capital city—adjacent to the United Nations Compound and 6 kilometers from Bole International Airport. The hotel is also a short distance from the city’s main points of interest, such as the Imperial Palace, Meskel Square and Holy Trinity Cathedral.

The hotel has many great social and environmental initiatives such as donating unused linen and clothes to an orphanage, supporting a retirement home and engaging guests in tree planting activities. Furthermore, over 95% of the food and beverages in the hotel are locally sourced.

Learn more about the hotel here

Copyright Radisson Blu Hotel, Addis Ababa

Copyright Radisson Blu Hotel, Addis Ababa

Copyright Radisson Blu Hotel, Addis Ababa

Copyright Radisson Blu Hotel, Addis Ababa

The Radisson Blu Hotel, Kyiv Podil creates art with plastic straws

The Radisson Blu Hotel in Kyiv-Podil, Ukraine has found a creative way for reusing their unused plastic straws by creating a work of art.

Copyright: Radisson Blu Hotel, Kyiv-Podil

Copyright: Radisson Blu Hotel, Kyiv-Podil

When implementing Radisson Hotel Group’s campaign #RefusetheStraw the hotel wondered what they could do with the unused plastic straws that they had left in stock.

Instead of throwing them in the recycling bin, they found a local artist who created a sculpture of a seabird out of the straws. The original piece of art is now displayed in the lobby of the hotel to raise awareness on plastic pollution.

Mostly birds and sea animals suffer from plastics - they perceive it as a food, eat it, and die in terrible agony. Moreover, many birds are already on the verge of extinction and are included in the red book. It is a symbol of freedom, hope, new life, which must be protected.

- The Radisson Blu Hotel, Kyiv-Podil

Copyright: Radisson Blu Hotel, Kyiv-Podil

Copyright: Radisson Blu Hotel, Kyiv-Podil

Copyright: Radisson Blu Hotel, Kyiv-Podil

Copyright: Radisson Blu Hotel, Kyiv-Podil

Miskin Manor – a historical hotel with a green twist

Miskin Manor Country Hotel in Wales has been awarded with the Green Key for its work on introducing high sustainability standards in a historical manor without compromising the exclusive feeling of the establishment.

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Miskin Manor Country Hotel has a rich history stretching back to the 10th century. Since 1996, the place has been a carefully restored family-run hotel with attention to details in respect of the heritage of the building, surrounding garden and landscape. Today, Miskin Manor Country Hotel is a four-star hotel with 42 unique bedrooms, an award winning restaurant and 25 acres of beautiful garden surrounding the establishment.

Miskin Manor Country Hotel has recently been awarded with the Green Key as the first hotel in South East Wales due to its work with its sustainability performance. The light bulbs have been changed to LED light, the water flow in taps and showers are reduced, the restaurant has a focus on products that are locally produced and the environmental work is communicated to guests in an environmental corner by the lobby.

As a family we have always worked towards helping our environment for now and the future. It is wonderful that we now have recognition for the effort we are making and we will strive to maintain and improve.  Amongst many things we grow some of our own produce on site, produce water from our own borehole, keep bees and produce honey on site, installed energy efficient lighting throughout the hotel and recycle our waste. It is hoped that other business owners will join us in achieving Green Key throughout Wales.” - Amanda Rosenberg, Managing Director at Miskin Manor.

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Nick Ashby, Welsh Green Key coordinator says: “We are proud to have Miskin Manor Country Hotel awarded with Green Key for its balance between history, luxury and sustainability”.

For more information about Miskin Manor Country Hotel, please visit their website.

Green Key's application process explained step by step in our new video!

Ever wondered how the Green Key application process works? Watch our second video and find out!

Click on the image to open the video in a new browser window

Click on the image to open the video in a new browser window

In this video, Green Key explains the application and award process step by step. You’ll learn more about the on-site and off-site audits, the decision making process as well as the award itself.

If you have missed our introductory video about Green Key, you can watch it here

Don’t want to miss any of our new videos? Then sign up to our YouTube channel Green Key International

The restaurant A Cozinha por António Loureiro wins Best Practice Competition 2018!

Each year, Green Key runs a best practice competition to encourage its awarded sites to present their most inspiring sustainability stories. And today on World Tourism Day we announce our winner: A Cozinha por António Loureiro restaurant (Portugal). Finishing second and third were Sinatur Storebælt (Denmark) and STF Lugnåsbergets vandrarhem (Sweden).

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This year, Green Key’s best practice competition focused on how to inform and involve guests in sustainability. The theme relates to SDG 12 “responsible consumption and production” to ensure “sustainable consumption and production patterns". Not only does Green Key help consumers to identify responsible tourism establishments, but awarded establishments also have to inform their guests about sustainable practices during their stay. Furthermore, Green Key awarded establishments are encouraged to engage their guests in their sustainability actions through activities, events, rewards etc.

At ‘A Cozinha’ , Chef António Loureiro and his team are totally committed to sustainable eating and also strive to pursue a policy of near-zero waste. An integrated approach considering several practices was implemented since the opening day. António, awarded Portuguese Chef of the Year in 2014, is well-known for his high quality gastronomy that combines tradition and innovation. He mainly uses regional or local products and the motto “cooking what Mother Nature is offering” has become an integral part of every menu he creates. To prevent food waste, António uses the entire product that is bought, cooked and combined in different ways.

As a part of the restaurant’s mission towards sustainability, António opens his kitchen for several initiatives to inform the local community and children about food waste. For example, in the activity “be a chef for a day”, or "team building with a cooking experience" guests have the chance to have a hands-on high level experience where they learn how to respect the products, how to promote the local economy with their choices and how to plan a week menu without creating a big amount of food waste.

In addition, António has adopted the ‘Eco-Cooks’ initiative which is part of the Eco-Schools programme in Portugal promoting healthy and sustainable food in schools.

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