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Swissôtel Improves its Sustainability Performance in 2018

Swissotel's own herb garden

Swissôtel released its 2018 Sustainability Report that covers the brand’s strategies and actions to continuously improve its sustainability performance throughout the years of 2015, 2016, and 2017.

Previous Sustainability Reports were issued in 2012 and 2015. Sustainability efforts that are coordinated with its Sustainable Development Program Planet 21.

Between 2009 and 2017, the brand’s hotels collectively reduced their overall footprint with reductions of 13% in energy consumption, 13% in water consumption and 27% in CO2 emissions.

The brand's commitment is reflected in all its properties. Every single one of them categorises their entire waste for environmentally-friendly disposal.

80% of Swissôtel properties have their own herb gardens to produce the freshest ingredients while reducing carbon emissions.

Locally, hotels are involved in their own way with their own initiatives. For example, Swissôtel The Bosphorus opted for a tri-generation system that generates the total electricity consumption of the large hotel on a daily basis. In fact, the heat waste generated by the machine is used to cool the hotel with absorption chillers, so almost nothing is wasted.

Swissôtel Osaka implemented Air-In Shower Heads in their bathrooms. By mixing air and water the pressure is kept high reducing the volume of water substantially at the same point in time.

80% of the properties included in the report have their own herb gardens that provide the freshest ingredients for their cuisine while reducing their carbon emissions as they don´t rely upon external suppliers to deliver the herbs.

Also, Bio Food recycling machines have been introduced at Swissôtel Chicago (USA), Swissôtel Nankai (Osaka) and Swissôtel The Stamford (Singapore), turning food waste into bio soil or grey water.

Swissôtel Le Plaza (Basel) collects unused or unfinished soaps and amenities for donation to the SapoCycle Foundation and Heilsarmee in Basel. This foundation turns discarded soap into life-saving products for children and families in need. Quite simply, hand washing with soap can cut morbidity rates from the leading causes of death by nearly 50%.

In 2014 Swissôtel Chicago introduced its ‘Make a Green Room Choice’ initiative. As the majority of visitors to the city stay two nights or less, the daily change of towels and bed linen leads to unnecessary costs, time and environmental impact. This initiative is a win-win situation for society, the environment and the economy. It enables guests to customise the housekeeping service to their individual needs and those that do (around 10% of guests) are rewarded with a hotel restaurant voucher and actively contribute to a more sustainable stay. The environment benefits from a reduced ecological footprint due to lower consumption of resources and the hotel has to spend (approximately USD 250,000) less per year on payroll, detergents, water and electricity.

To read the Swissôtel 2018 Sustainability Report in full, click here

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