The Aparthotel Adagio London Sutton Point has set a high standard in eco-friendly hospitality, evidenced by its Planet 21 certification. The establishment utilizes building materials from sustainable resources and employs a design that optimizes natural light, reducing the reliance on artificial lighting and heating. Triple-glazed windows enhance energy efficiency, and LED lighting is used throughout the premises. An environmental manager oversees the implementation of green policies, with the staff trained to adhere to these practices. Further, the hotel monitors its carbon footprint using a recognized CO2 measurement tool.
Water conservation is a key priority at the property, with toilets designed for low water usage and treated wastewater being reused. Eco-friendly initiatives extend to guest rooms, which are equipped with recycling bins, and a policy is in place to change towels only upon guest request. Responsible waste management is in practice, with waste segregation and composting of organic waste. The on-site restaurant offers a vegetarian menu, and the property conducts energy audits every five years to identify potential areas for energy savings. With electric car charging stations also available, the Aparthotel Adagio London Sutton Point enables guests to maintain an eco-friendly lifestyle during their stay.
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What makes your hotel/accommodation eco-friendly? Building materials from sustainable resources
The structure maximizes natural light to reduce the need for lighting and heating
Windows that block heat/cold (i.e. triple-glazed windows)
Use of non-toxic cleaning products
LED lighting throughout the premises
Environmental manager appointed
Employees are trained to follow environmental policies
Carbon footprint is measured by recognised CO2 measurement tool
Electric car charging station(s) available
Toilets flush up to 6 litres per flush
Wastewater is reused after treatment
Signs in the rooms informing guests that towels will only be changed upon request
Toilet paper made of non-chlorine bleached paper or awarded with an eco-label
Waste is separated into at least 3 categories
Recycling bins in guest rooms
No disposable (single use) cups/glasses, plates and cutlery
Organic waste is composted
A vegetarian alternative menu is proposed in the restaurant
An energy audit is carried out at least once every five years
