Green Hotel Policy

Environmental Sustainability Policy

Document owner	General Manager / Sustainability Champion
Approved by	Hotel Director
Effective date	18-08-25
Review cycle	Annually, or sooner if legislation or operations change
Next review date	18-08-26
Applies to	All employees, contractors, suppliers, and management across all departments
Related documents	EDI Policy, Health & Safety Policy, Purchasing Policy, Waste Management Procedures

1. Policy Statement

Glam Habitat Hotel is committed to minimising the environmental impact of its operations and to playing an active role in protecting the natural, cultural, and social environment of the destination in which we operate. We recognise that tourism and hospitality have a responsibility to reduce carbon emissions, use resources efficiently, protect biodiversity, and support the wellbeing of our local community.

This policy sets out our commitment to continual environmental improvement and forms the foundation of our application for Green Tourism Standard certification, which assesses performance against 15 Sustainability Goals grouped under People, Places, and Planet, and awards Bronze, Silver, or Gold status based on evidenced action.

This policy is endorsed and reviewed by senior management, communicated to all staff, suppliers and guests, and is available on request and published on our website and in-house guest information.

2. Aims and Objectives

Reduce energy consumption year on year and increase the proportion of energy from renewable sources.
Reduce water consumption and prevent water wastage across guest rooms, kitchens, laundry, and grounds.
Minimise waste generation, maximise reuse and recycling, and work towards eliminating avoidable single-use plastics.
Reduce the carbon footprint of the hotel’s operations, supply chain, and guest travel, and work towards measurable carbon reduction targets.
Protect and enhance local biodiversity, green space, and cultural heritage connected to our site and destination.
Prioritise local, seasonal, ethical, and sustainably sourced products and suppliers.
Engage, train, and empower staff to embed sustainable practice in daily operations.
Inform, involve, and encourage guests to participate in our sustainability initiatives.
Support the local community and economy through employment, sourcing, and partnership.
Comply with, and where possible exceed, all relevant environmental legislation and regulation.

3. Management and Responsibility

3.1 Sustainability Champion / Green Team

A designated Sustainability Champion, supported by a cross-departmental Green Team, is responsible for coordinating the delivery of this policy, maintaining the Green Tourism GreenCheck action plan, monitoring performance data, and reporting progress to senior management on a quarterly basis.

3.2 Senior Management

The Hotel Director holds overall accountability for environmental performance, approves the annual action plan and budget for sustainability initiatives, and ensures this policy is reviewed and updated at least once a year.

3.3 All Staff

Every employee is expected to follow environmental procedures relevant to their role, complete sustainability induction and refresher training, and actively suggest improvements through the Green Team or line management.

4. Energy

Monitor energy consumption monthly and benchmark performance year on year.
Use energy-efficient lighting (LED) and controls, including timers, sensors and key-card systems in guest rooms.
Maintain heating, ventilation, and air conditioning systems to manufacturer specification for optimum efficiency.
Set defined temperature ranges for heating and cooling and avoid simultaneous operation.
Investigate and, where feasible, invest in renewable energy sources such as solar generation.
Switch off non-essential lighting and equipment when not in use, supported by staff training and signage.

5. Water

Install and maintain water-efficient fittings, including low-flow taps, showers, and dual-flush toilets.
Offer guests the option to reuse towels and linen rather than requiring daily laundering.
Monitor water meters regularly to identify leaks or unusual consumption promptly.
Use drought-tolerant and native planting in grounds to reduce irrigation demand.
Train housekeeping and kitchen staff in water-saving practices.

6. Waste and Circular Economy

Apply the waste hierarchy: reduce, reuse, recycle, and only then dispose, across all departments.
Provide clearly labelled recycling facilities for guests and staff, covering paper, glass, plastics, cans, and food waste.
Eliminate avoidable single-use plastics, including guest amenities, straws, and packaging, replacing with reusable or refillable alternatives.
Donate surplus food, furniture, and linen to local charities or community organisations where possible.
Work with suppliers to reduce packaging and encourage take-back or reusable delivery systems.
Record and report waste and recycling volumes to track progress.

7. Carbon and Climate Action

Measure the hotel’s carbon footprint annually, including scope 1, 2, and where feasible scope 3 emissions.
Set a carbon reduction target and action plan, reviewed annually by the Green Team.
Prioritise low-carbon transport options for staff and encourage guests to use public transport, cycling, or electric vehicles, including EV charging where available.
Consider verified carbon offsetting only after all practical reduction measures have been implemented.

8. Biodiversity, Grounds and Cultural Heritage

Manage any hotel grounds to encourage local wildlife, pollinators, and native planting.
Avoid the use of harmful pesticides and herbicides where alternatives exist.
Protect and celebrate local cultural heritage and landmarks through guest information and partnerships.
Support local conservation or community environmental projects where practical.

9. Sustainable Purchasing and Supply Chain

Prioritise local, seasonal, and sustainably certified food and beverage suppliers.
Favour suppliers with credible environmental and ethical credentials, including Fairtrade, organic, or equivalent certification.
Avoid products known to cause environmental or social harm, including endangered species products and excessive packaging.
Review key supplier practices periodically as part of procurement decisions.

10. Community and People

Support local employment and, where possible, prioritise local recruitment and local suppliers.
Contribute to local community initiatives, charities, or events.
Ensure fair pay and working conditions for all staff, in line with our Equality, Diversity & Inclusivity Policy.
Engage guests with information on local attractions, transport, and responsible tourism behaviour.

11. Staff Training and Engagement

Provide sustainability induction training for all new starters and annual refresher training for existing staff.
Display clear guidance and signage to support day-to-day sustainable practice.
Encourage staff suggestions for improvement through regular Green Team meetings and an open feedback channel.
Recognise and celebrate staff contributions to sustainability achievements.

12. Guest Communication and Engagement

Inform guests of our sustainability commitments through in-room information, website content, and check-in communication.
Invite guest feedback and suggestions on our environmental practices.
Encourage guest participation in towel and linen reuse, recycling, and responsible resource use.

13. Legal Compliance

Glam Habitat Hotel will comply with all applicable environmental legislation, licensing conditions, and local authority requirements, and will maintain awareness of relevant regulatory change through management review and, where appropriate, professional advice.

14. Monitoring, Targets and Continual Improvement

Progress against this policy is tracked through the Green Tourism GreenCheck action plan, department checklists, and utility and waste data. The Green Team reports quarterly to senior management, and this policy and its associated action plan are formally reviewed at least annually, ahead of Green Tourism reassessment, to identify further opportunities to progress from Bronze towards Silver and Gold award levels.

15. Communication of this Policy

Displayed on staff noticeboards and included in the staff handbook and induction pack.
Published on the hotel website and made available to guests on request.
Shared with key suppliers and contractors as part of our procurement relationship.