To save water and limit pollution
– Outside, clean with water (chemical products end up in nature)
– Set up a rainwater recovery system (for watering, flushing toilets, washing floors, etc.)
– Respect the doses of products
– Wash clothes at 30° and choose a short cycle (often, it is enough)
– Reduce the flow of water from the taps
– Recover stained tablecloths to make napkins or aprons
– Favour showers or install low bathtubs
– Dose precisely the quantity of product necessary to treat your pool water (connected object, expertise…)
To save energy
– First of all, review the thermal insulation of your establishment
– Use compact fluorescent or low consumption bulbs
– Switch to LED bulbs
– Install meters or timers for less frequented places
– Install motion detector lighting
– Provide openings to let in as much natural light as possible
– Opt for solar panels for buildings and pools
To manage waste in the best possible way
– Provide containers for waste sorting and recycling
– Make your own compost (requires the installation of one or more composters)
– Replace bathroom amenities with wall mounted dispensers
– Distribute reusable water bottles in the rooms
– Provide reusable cups in the rooms, instead of plastic ones
– Give a second life to bed and bathroom linen
– For the breakfast buffet, choose small plates to limit the intake of too much food
– Donate surplus food to charitable organizations
To buy responsibly
– For breakfast: avoid individual packaging as much as possible, make available in bulk
– For coffee, eliminate individual pods
– Opt for cloth napkins because they are reusable
– Favour recyclable packaging (ask your suppliers)
– Offer organic cuisine
– Cook with local and seasonal products
– Make bicycles available to clients and/or employees
