This collaborative toolbox is under construction until March 2019.
Tackling waste in the Hospitality sector:
they’re doing it!
How can accommodations providers reduce their environmental impact by tackling the waste issue?
Let’s dive together into an inspiring world of very concrete examples that have already been tested and implemented by tourism companies across the globe!
Ecocamp Patagonia (Torres del Paine, Chile)
“EcoCamp uses between 80% and 90% less plastic than traditional structures thanks to these measures:
- EcoCamp works with local providers for products such as fruits and vegetables. These products directly come from the farm in a reusable container.
- Household products come in plastic free water-reusable containers.
- Soap, shampoo and conditioner are handcrafted and biodegradable. We provide them to guests through dispensers we refill to avoid the use of plastics.
- We provide BPA free reusable bottles to every guest and we have water dispensers in the hotel
- All drinks in the bar and restaurant are plastic-free.
EcoCamp is sustainable hotel from the use of renewable to the treatment of water here. The hotel is located in a fragile environment, Torres del Paine National Park in Patagonia. I believe the world’s answer to the issue with waste is not to use instead of recycling. We should start to reduce using what we don’t need. In a remote place like this, you must be one step forward and optimize the use of what you have while giving a second life to everything we use.”
Testimonial by Arancha Azores, Sustainability Manager
Casa Divina Ecolodge (Mindo, Ecuador)
“In order to keep the delicate balance of the Mindo cloud forest intact we are very careful with the waste we produce and products we use. Recycling and separation of waste has been a habit in Mindo for more than 15 years, and at Casa Divina Lodge we run a strict process of waste management and separate all of our garbage, reusing when possible and supporting local and national recycling initiatives with our wastes. All organic waste goes to our own compost production, or to feed porks of local pig farmers. We also offer unlimited filtered drinking water, both in the rooms and common areas, and have reusable water bottles for sale to prevent the purchase of disposable water bottles. All of our meals are served in reusable silverware, including the take away food, and we only sell beverages packed in glass bottles. We have our own reusable shopping bags and baskets for doing groceries, and avoid as much as possible to buy products in plastic bags.”
Bed and breakfasts (B&B)
Hara House (India)
Alter’Hostel (Lyon, France)
“Among our two most important initiatives to reduce waste, we can mention:
Our collective compost that we acquired through hard work after a year of asking the city. Once built, it took only 15 days to gather 60 neighbours to sign the document to launch the compost. Manon, a volunteer in civic service at the hostel, accompanied the group along the compost training process. Now the group is autonomous and festive times are organised around the duty periods.
We have one dry toilet which is something quite special for a urban tourism accommodation. At the beginning of their stay travelers are usually curious, but also a bit worried. Staying at the hostel is then the opportunity to try it. Usually people change their behavior and finally adopt it! We’re estimating saving around 100 000 liters of water every year. If you want more informations about the toilet model, find Ecodoméo on the Internet: it’s french, easy to fix and useful!”
Testimonial by Samuel Boggio, Co-Founder
Domaine de Briange (Ardèche, France)
“Domaine de Briange is constantly thinking about ways to reduce waste. Beyond sorting, which is part of our daily lives and well fixed in the behavior of our customers, we have implemented more proactive measures:
- A composter is available to all our customers and a small garbage bin, specific to kitchen waste, is provided upon their arrival.
- French fries are served in returnable and reusable wrappings.
- The washing liquid is homemade and biodegradable.
- Fruits and vegetables are all local and delivered without disposable packaging. Part will be produced on site from 2019.
- Domaine de Briange sells more and more bulk food such as tea, cheese and soon dry edible goods.
- Shared refrigerators are available to campers in order to keep their food and transmit them to the following campers rather than throw them away.
- To limit the upstream production of waste, we bargain-hunt a large part of our furniture. We also ourselves manufacture some furniture from pallets or construction waste, for example.
- The electricity consumed is 100% renewable to avoid nuclear or petroleum waste.
Finally, we question our needs and avoid buying what we do not need, which is the best way to reduce our waste.”
Testimonial by Agnès & Frédéric, the Owners
MOB Hotels (Paris, Lyon, Washington)
“Through our MOB CARES program,we are tackling various environmental challenges. Here some examples of concrete actions we’re leading related to waste:
- No more plastics: we promote recycle fibres such as straws and tee sachets in cornstarch, ecoresponsible packagings, composting table napkins, bulk sugar, glass bottles in the room and for seminars.
Waste sorting: organic waste are revalorisated, differenciation between papers / plastics / other wastes in the office and the seminar rooms.
Training: to raise awareness of our team members.
- Events: we organize “zero waste” workshops, round table, documentary projections, talks….”
Saint Julien Hotel (USA)
Guancascos Hotel (Honduras)
Armenia Hotel (Colombia)
A list of hotels across the globe commited
to improving their waste management
Top 6 actions for accomodation providers:
Step by step, implement solutions
A 3-month-action-learning program