| Country | Commonwealth of Australia |
|---|---|
| Achievements | Baseline Resilience |
| Activities | Eco Tourism Alpine Sports Heritage Sites |
| Services | Plastic-free Renewable energy |
| Amenities | Swimming Pool Garden Shuttle service Tour desk Business Centre Wifi |
Blank areas indicate no or insufficient data.
Designed to measure resilience across 5 tourism themes: Governance, Socio-Economic, Cultural, Infrastructure, and Environmental Resilience.
This audit was done as a self-assessment and not (yet) reviewed.
This audit addresses issues of social resposibility & environmental sustainability in tourism.
This audit was done as a self-assessment and not (yet) reviewed.
This audit follows the criteria of Hostelworld's Staircase to Sustainability (S2S) framework and standards.
This audit was done as a self-assessment and not (yet) reviewed.
All menues now come with fully vegan options
We've added vegan options to all our meals, including breakfast, lunch, and dinner. We've sourced the freshest ingredients and created delicious plant-based dishes that even meat-eaters enjoy. Our guests appreciate our efforts, and we've noticed an increase in bookings as a result. It's important to us to provide options that are healthy and sustainable for everyone. We're proud to be leading the way in vegan-friendly hospitality, and we hope to inspire others to follow suit.
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 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.
