What makes your hotel/accommodation eco-friendly? The structure maximizes air flow to reduce the need for air-conditioning
The structure maximizes natural light to reduce the need for lighting and heating
Rainwater collection and usage
Use of non-toxic cleaning products
Serving organic food at the restaurant
LED lighting throughout the premises
Employees are trained to follow environmental policies
Toilets flush up to 6 litres per flush
Wastewater is reused after treatment
Waste is separated into at least 3 categories
No disposable (single use) cups/glasses, plates and cutlery
Organic waste is composted
Most of the ingredients used to prepare meals are locally produced
A vegetarian alternative menu is proposed in the restaurant
An energy audit is carried out at least once every five years
