Country | Italian Republic |
---|---|
Achievements | High Safety Plastic-free |
Activities | Eco Tourism Spa Alpine Sports Beach Tourism |
Services | Plastic-free Barrier free |
Amenities | Fitness centre Bicycle rent Restaurant Taxi service Tour desk Business Centre Currency exchange CCTV Wifi |
Blank areas indicate no or insufficient data.
This audit has been developed for the purpose of assessing the readiness of a hotel to successfully evacuate guests and staff during an emergency situation.
The following represents a minimum sustainability good practice checklist for hotels.
This audit was done as a self-assessment and not (yet) reviewed.
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) reviewed.
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 provided shelter after the latest earthquake
When the latest earthquake hit, we opened our doors to provide shelter for those who were displaced. We worked with local authorities to coordinate relief efforts and provided food and water for those in need. It was a challenging time, but we felt proud to be able to provide some comfort during a difficult situation. Our guests were supportive of our efforts, and it brought our community closer together. We hope we never have to do it again, but we stand ready to help if needed.
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.