| Country | United States of America |
|---|---|
| Achievements | Community Engagement |
| Activities | Spa Mountain Tourism Heritage Sites Cultural Visits Beach Tourism |
| Services | Barrier free |
| Amenities | Swimming Pool Restaurant Business Centre CCTV |
Blank areas indicate no or insufficient data.
This audit addresses Single Use Plastics (SUP) potentially used in products and packaging in hotels and in the supply chain of hotels.
This audit was done as a self-assessment and not (yet) verified.
This audit reviews the policy, procedures and infrastructure in place at a hotel necessary for a safe and effective evacuation.
This audit was done as a self-assessment and not (yet) verified.
การประเมินนี้ได้รับการพัฒนาขึ้นจากความร่วมมือระหว่าง Travelife for Tour Operators และ Hotel Resilient ซึ่งนำร่องภายใต้โครงการ SWITCH ASIA SUSTOUR และ TourLink
This audit was done as a self-assessment and not (yet) verified.
We commit to energy-saving
We've implemented several energy-saving initiatives such as LED lighting, motion sensors, and energy-efficient appliances. We've also trained our staff to be more conscious of energy usage, and encourage guests to participate in our sustainability efforts. Our efforts have paid off, and we've saved thousands of dollars on energy costs. It's not just good for the environment, but it's also good for our bottom line.
We donated to our local community
We are a hotel that believes in giving back to our community. We've donated to local schools, charities, and events, and have even organized volunteer days for our staff to get involved. We source our produce from local farmers and use local businesses for our supplies. It's important for us to support the community that supports us. We've built strong relationships with our neighbors, and our guests appreciate our commitment to making a positive impact. It's a win-win situation, and we're proud to be a part of it.
We reduced food waste by 60%
We are a committed to reducing food waste. We've implemented several initiatives such as ordering smaller quantities, donating leftovers to local food banks, and composting food scraps. We've also trained our staff to be more conscious of food waste, and encourage guests to order only what they can eat. Our efforts have paid off, and we've reduced our food waste by 60%. It's not just good for the environment, but it's also good for our bottom line. We're proud to be making a positive impact, and we hope to inspire others to do the same.
