A Celebration of the 2015 Considerate Hotel of the Year Awards – an occasion fit for winners and those who rose to the challenge
THE
CONSIDERATE ISSUE 24 SUMMER/AUTUMN 2015
UK HOTEL OF THE YEAR 2015 LE MANOIR AUX QUAT’ SAISONS!
International winner Fregate Island Cedar Manor – Small but beautifully Considerate The Perfect Spa? – Soukya awaits you Considerate Supplier Hypnos beds down for the future Simon King completes our first half-dozen Good Eggs
Berendsen – Main Sponsor of the Considerate Hotel of the Year 2015 Awards Reading the text below confirms why Berendsen are well qualified to both sponsor and judge this year’s Considerate Hotel Awards. Their environmental achievements are impressive and as you can see they are not resting on their laurels. Thank you, Berendsen, for your support and example setting.
Rinsing out your environmental footprint Hotels are experiencing an average increase in year-on-year occupancy of over 5 per cent and with this comes a high level expectation from visitors. Guests are becoming increasingly more conscious of environmental issues and have started to consider this in their accommodation choices. While the provision of clean linen and towels at least once a day is essential, this has an inevitable impact on limited water resources as well as energy consumption and carbon emissions. All of which are under increasing scrutiny by all stakeholders. As such, many of the world’s hotel chains are taking steps to reduce their environmental footprint, proactively setting targets and measuring and tracking impacts of not only their facilities but across their entire supply chain. continued on page 22 2 Considerate Hoteliers 2015
Welcome to The Considerate Magazine celebrating the success of our Awards! The Considerate Hotel of the Year Awards are a joyous occasion to celebrate everybody’s hard work and dedication in implementing responsible business practices into your hotels and daily operations. It is, however, also an occasion to remember just briefly why it is we are here today or indeed the whole year around.
been certified with one of the top ‘green’ accreditations within the travel industry. Through our partnership BOOKDIFFERENT is now offering hotels the opportunity to position themselves within the market according to their CO2, confirming the growing trend of consumer demand on CO2 transparency.
What are the big challenges we are faced with in this day and age, and even more so, tomorrow?
2. W hole World Water, another partnership which we are very proud of and you can read about elsewhere in the magazine.
The so-called mega trends of modern day are: 1. Growing world population 2. Severe over-use of resources 3. Climate Change 4. Urbanisation 5. Digitalisation And if that weren’t enough already, we are now also dealing with terrorism and a huge immigration problem, not to mention the Ukraine or indeed Greece. All of this is so massive and overwhelming at times that it isn’t surprising many people choose to bury their heads in the sand and go on with business as usual. Despite the current alarming state of affairs we at Considerate Hoteliers approach daily business with concerned optimism in order to actually achieve the much needed change. There is reason for hope – even the United States of America is finally including action on Climate Change as a top priority on their agenda, the Governor of the Bank of England Mark Carney has called for companies to disclose their carbon footprints, and as an icing on the cake the Pope makes a clear call to action in his recently published Encyclical. It all amounts to a definite sign that everyone is going to have to start making changes towards more sustainable business models. Considerate Hoteliers will therefore continue to work to always be at the forefront of all the latest policies and technology advancements in order to help you continue integrating them into
3. P lan Zheroes who help hotels reduce their food surplus in very positive ways and therefore supporting those in need. your hotels and thereby also reducing your carbon footprints. HOW DO WE DO THIS? 1. Through our suppliers and sponsors: At our Awards, Berendsen, Aslotel, Illy Coffee, Original Beans Chocolate, Parmigiano Reggiano, Vero Waters and Markgraf von Baden Wein were present. All of these companies strive hard to bring hotels sustainable products of high quality – Thank you so much for your support! 2. Via our data monitoring platform, Con-Serve: Some of you are already using it to help you manage your resource usage of electricity, gas and water more efficiently. It will allow you not only to save money but also to report your Carbon Footprint, which as previously mentioned may well become the norm for all companies. 3. P artnerships: In a sharing economy, which is what we are moving into, partnerships are key! We have a number of incredible partners, some of which I would like to introduce to you now: 1. B ookdifferent, which is the first leading hotel booking site, indicating which of their hotels have
There are of course other partners such as ITP, WTTC, WRAP and others to whom we are very grateful for their support. And last but not least our relationship with important thought leaders and pathfinders, such as this year’s Guest of Honour and our new Good Egg Simon King OBE, ensure that we can deliver to our member hotels the incredible vision of these people in a language every hotelier can understand. Our grateful thanks to all the judges listed on our website, some of whom sadly couldn’t attend the Awards, who gave their all in the pursuit of considerable excellence. We do hope you enjoy this e-magazine which unashamedly celebrates great Considerate achievements – Yours! Best wishes XENIA ZU HOHENLOHE Director of Marketing BENEDETTA CASSINELLI Director of Business Development JOHN FIRRELL Chairman CONSIDERATE HOTELIERS
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contents
Contents YOUR GUIDE TO ALL THE NEWS AND HAPPENINGS AT YOUR CONSIDERATE HOTELIERS
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Considerate Hotel of the Year 2015
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International Considerate Hotel 2015
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Considerate Supplier 2015
Voila! Le Manoir pulls it off!
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Spa & 11 Considerate 17 Wellness Award 2015 13 Considerate Small Hotel 18 2015
Special Considerate Commendations
Slow Food 15 Considerate Chef 2015
They came, they saw, they conquered . . . they said
Lets all head to Bangalore!
Fregate Island; Island of Dreams
Hypnos shows its pedigree
To the Cedar Manor Borne
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4 Considerate Hoteliers 2015
Winning ways for Amandine
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Battlesteads achieves stardom
The Considerate Good Egg 2015 Simon King goes wild!
Whole World Water A call for Action
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Sponsored by
them. The best of the heritage varieties have a unique flavour, and growing them helps us all move away from the hold commercial agriculture has over the food we enjoy. What the Heritage Seed Library and this garden do is to open up a world of flavours, of varieties, which have complexity and a more satisfying layering of flavours than most in the shops. Which considerate/responsible practices does the hotel apply itself to most? Which are the areas you consider still require improvement?
UK Considerate Hotel of the Year 2015
LE MANOIR AUX QUAT’ SAISONS! Paul Shanahan (Le Manoir aux Quat’ Saison), Chris Hancock (Berendsen) and Claire Wilson What was your greatest single achievement regarding sustainability in 2014?
Le Manoir’s success was no overnight happening. It has been gained by dedication, perseverance, innovation and experience applied over many years. Here is a taste of the quality of entry that won the hearts and minds of the judges.
In 2014 Raymond Blanc & Le Manoir completed the Raymond Blanc Heritage Garden at Le Manoir. This was the result of The Heritage Garden competition we had held the previous year. Although little larger than the average allotment, it is home to 150 vegetable varieties, almost all of which are more than 100 years old. Some, such as Painted Lady runner beans and the appropriately named Marveille des Quatre Saisons lettuce, are widely available. Others, including Cherokee Trail of Tears beans – grown by native Americans driven out of their homelands to make room for European settlers – had to be sourced from specialist suppliers. The Heritage Garden is particularly precious to Raymond. It encapsulates the purity and the nobility of food, and of seeds and the importance of conserving
Energy is an area we work at constantly to improve how we use, may it be electricity, gas or water, we discuss how we can better our usage, be more efficient in what we use and make everything we do use count. That being said, there are always better uses of energy, better technology, furthered knowledge of trends, the sharing of ideas etc. We are an old building and some areas by design are not energy efficient and we are not the experts, we are a hospitality business by trade and this is our greatest strength, therefore it is best to get guidance from the experts, learn new skills and identify methods and implement. Other areas where we wish to improve is packaging waste, we are responsible for the methods we use to manage waste out of the business but we wish to improve the waste packaging we bring into the business, we are assessing our suppliers and researching new ways to manage the waste into the business and challenging our suppliers to take unwanted packaging back with them for reuse, we also are working with more of our suppliers to create reusable products for them to transport our deliveries in, drop of and then we return on the next delivery. This will always be a work in progress, but one which we always wish to improve upon. Please name up to 4 other new “Considerate” initiatives proposed and/or achieved during 2014/5
1 – Composting food waste. It is our intention to invest in a composter that will enable us to achieve or at least become close to a zero food waste establishment. We are currently in the research stage of the project and are looking into different types of composter that will essentially produce a raw
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winner considerate hotel of the year 2015
compost for us to then mature and supply our gardens with. The ability to significantly reduce our food waste and then use this to produce compost for our own garden to then produce more food is an exciting project for us. We are hoping to bring a closed loop for food waste and sustain our gardens needs with it.
3 – Soap recycling initiative. CLEAN SL8 is a social enterprise based in Oxford. They are introducing the production of cheap and sustainable soap for public health campaigns and environmentally conscious consumers. Their soap is made from lightly used luxury hotel toiletries, which they collect, sanitise and recycle. We donate all of our used soap to this initiative.
2 – Biodynamic wines on our wine list. Our Chef Sommelier Arnaud Goubet along with Raymond is developing our wine list and has now achieved 20% of our list as Biodynamic, with a list over 1000 wines from around the world. Arnaud has cherry picked little known quality wines from small producers over World and the UK to create a diverse proportion of our wine list with over 200 Biodynamic wines. Our guests are now very much in the know about being able to choose a sustainably produced wine with the quality to match the food.
4 – Industry & local Charity work. 2014 saw our team get involved with more Charity work than we have ever done before supporting charities such as Springboard, Hospitality Action, Oxford Children’s Hospital, Oxford Symposium and Academy of Culinary Arts Chefs adopt a School programme. Many of our team have got involved in raising funds for different organisations by donating their time or their skills to good causes and raising a few pennies along the way. For example, Philip NewmanHall our Director/General Manager jumped out of an aeroplane and did a parachute jump for hospitality action raising £12,000 in the process.
Tell us about the work of your Green Team, however large or small the team maybe?
Our Green Team here at Le Manoir is called the Eco Brigade; we are made up of 17 individuals, all from different departments. We meet monthly and our main goals areto review our current initiatives to assess our progress and to ensure that our departments are informed as to the progress of each initiative. We discuss new ideas and research new initiatives. Sometimes Raymond will see something on his travels that he likes and wants to know more about, or how it would work if we were to implement at Le Manoir and the Eco Brigade would be the ones responsible for researching. Our main goal is communication and raising awareness, spreading the word to each department. Representatives in turn then go back to their own departmental meetings and share our discussions.
You can find out more about what is being achieved at Le Manoir by visiting the Knowledge Hub on the Considerate Hoteliers website www.consideratehoteliers.com
OUR REVERED SHORT LIST – 2015 For there to be winners, there has to be competition, and here we acknowledge those who made the short list and challenged for that winning position. On this occasion they didn’t quite make it but as Le Manoir aux Quat’ Saisons and Cedar Manor can attest, if at first you don’t succeed you could well triumph the next time, and they did! Thank you for participating – 2016 could be your year. UK CONSIDERATE HOTEL OF THE YEAR Best Western Monkbar – York Hyatt Regency London – The Churchill Langham London Mandarin Oriental Hyde Park London Radisson Blu Edwardian Group
INTERNATIONAL CONSIDERATE HOTEL Alila Villas Soori – Indonesia Chateau St Martin – France
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CONSIDERATE SMALL HOTEL Battlesteads – Awarded a Special Commendation Award Fregate Island Private – winner of the International Considerate Hotel Award
CONSIDERATE SLOW FOOD CHEF Damian Clisby – Petersham Nurseries Andrew Jones – Chamberlain’s
CONSIDERATE SPA & WELLNESS AWARD Chateau St Martin – France Palais Namasker – Morocco Radisson Blu Edwardian Group – UK
CONSIDERATE SUPPLIER Glamocell Xeros
International Considerate Hotel of the Year 2015
Sponsored by
FREGATE ISLAND PRIVATE Part of the Oetker Collection
Sounds idyllic doesn’t it? A private island in the Seychelles, and for hotel guests, all they have to do is ask and it will be provided. Paradise regained perhaps, but when you don’t have mains electricity and other essential facilities most of us take for granted, daily usage items having to be brought in from the mainland, plus you are in an area where nature’s very existence often hangs by a thread and that’s not just the spiders, the island’s custodians have a huge responsibility for Fregate’s special but incredibly fragile environment. Greatest Considerate Achievement in 2014?
Commitment to best infrastructure including new fuel efficient generators and waste treatment plant. Last year our generators have been upgraded on Fregate leading to a more efficient use of energy on the island. Generators are alternated, load is shed strategically to reduce diesel consumption in these units. The units are new state of the art Caterpillar generators, by utilising varied size generators and minimizing load we have decreased fuel consumption by 25%. Fregate Island Private has two fulltime biologists to manage ecology, conservation and landscaping on the Island. We also have 4 volunteers to aid with our conservation projects. We have a number of ongoing conservation projects on the Island. The critically endangered Hawksbill turtle nests on the Island during the months of October to April. This is a busy time for the conservation team who conduct twice daily walks around the Island’s 7 beaches to monitor Fregate’s population of turtles. This project has been of particular interest amongst our guests and we also invite our guests to participate under guidance.
Laura Wheatley (Parmigiano Reggiano), Lucy Roberston (Fregate Island), Helena Egan (TripAdvisor, Judge) and Liam Lambert (Hotelier, Judge)
The Island has a number of endemic and endangered birds of which the Magpie Robin is one of Fregate’s proudest conservation stories. At one stage considered one of the rarest birds in the world with a population of just 12 individuals on Fregate Island alone, the population now stands at 140+ individuals on Fregate and has been successfully trans-located to 4 other islands in the Seychelles. We continue to monitor the Magpie Robin on the Island and conduct an annual population census, territory mapping and ringing of new birds. This year our most exciting project on Fregate is the initiation of a marine conservation programme and a sustainable fishing policy. We have also joined the Seychelles Billfish Society and have tagged and released a number of Billfish over the last few months. We also endeavour to improve our waste and recycling on the Island through staff education and liaising with appropriate stakeholders on Mahe. How do you encourage your guests to follow considerate/responsible practices?
We encourage guests to follow considerate and responsible practices in a variety of ways. We offer a sustainable fish card to guests prior to fishing trips and explain the reason we don’t take unsustainable fish such as Billfish and
sharks on FIP. We encourage guests to visit the Island’s museum which brings the history of the Seychelles to life. Furnished with extensive biodiversity displays of marine flora and fauna, findings from the waters around Frégate and authentic documents, it informs guests and gives them a real feel of this unique island and region. Nature walks provided by the conservation team allow us to actively educate guests about the ecological, geological and anthropological histories of not only FIP but the Seychelles as a whole, and the importance of conservation initiatives. The island ecologists have published a book about FIP’s flora and fauna which can be purchased by guests in our boutique. If you had unlimited funds?
Habitat restoration is vital in terms of maintaining native biodiversity on Fregate and is a major on-going project for the conservation team. To be able to ensure a long term marine monitoring programme with the aim of becoming a Marine Protected Area. The addition of an anaerobic digestor to our Waste Water Treatment Plant to recycle our food waste on the island. Well done, Fregate Island – an inspiring and highly motivational story.
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CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO Sponsor of the International Considerate Hotel Award 2015 What do the Considerate Hotel of the Year Awards mean to you as a sponsor? Parmigiano Reggiano is a Protected Denomination of Origin (PDO) product, which means that by law each and every cheese is guaranteed to be of the very highest quality. We are extremely careful who we sponsor so we are delighted to be part of this year’s awards.
What does Considerate Hoteliers mean to your business? It’s important to know that the Considerate Hoteliers association has really moved the whole issue of sustainability forwards. Parmigiano Reggiano has always been on the menu in the top hotels and restaurants and it’s great to be working together on this.
How do you support Considerate objectives? Everyone needs to think about the future. Parmigiano Reggiano has been produced for nearly 1000 years so we learnt the lessons of a sustainable approach centuries ago!
What encouraging words would you say to next year participants & sponsors? This is the second year Parmigiano Reggiano has supported The Considerate Hotel of the Year awards – I think that says a lot about how positive we feel about these awards. It’s good to be involved with an organisation that can really make a difference. Parmigiano Reggiano cheese, known as ‘Parmesan’, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago. Totally natural - it’s the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste. The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product - It takes 14 litres of milk to produce one kilogram of cheese! The minimum maturation time for Parmigiano Reggiano cheese is 12 months, but only when it reaches approximately 24 months of age, is it at its best. As well as having fantastic nutritional qualities, it’s
easy to digest and is high in calcium. Parmigiano Reggiano cheese is a PDO (Protected Designation of Origin) product. PDOs are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano cheese can only be produced in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River. The area, the natural feed, and the high quality milk with no additives are what makes Parmigiano Reggiano rich, delicious and unique. The history of this King of Cheeses dates back to
Parmigiano Reggiano in Numbers 12 MONTHS is the minimum ageing process 24 MONTHS is the average ageing of the wheels
14 LITRES of milk makes 1 kg of cheese 40 KG is the average weight of a wheel
550 LITRES of milk to make one wheel For more information, please visit: www.parmigianoreggiano.com @ParmesanUK @theonlyparmesan
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Sponsored by
Maria Ana Neves (PlanZheroes, Judge), Heidi Rowlands (Hypnos Beds) and David Lawrenson (Hypnos Beds)
Considerate Supplier of the Year 2015 HYPNOS BEDS Ask a hotel guest what they want most when staying at a halfway decent hotel and inevitably back will come the reply, “A comfortable bed”, which on the face of it doesn’t sound unreasonable. Well, it would appear that this year's Considerate Supplier of the Year Hypnos will go the extra “Considerate” mile or six to add even greater value to the comfortable bed scenario. Let them tell you in their own words what sustainability and business ethics means to them. Since winning ‘Bed Manufacturer of the Year-2011/2012’ and the hotel industry’s ‘Comfiest Bed’ award for the third year running, Hypnos has received further recognition for excellence by being credited the first UK bed makers
to achieve the BS PAS 2060 Carbon Neutrality Standard. At Hypnos we are proud to create handmade beds and luxurious sleep, not only with a Royal Seal of Approval, but
with a genuine claim to be caring, green/ considerate and responsible. We are committed to protecting and preserving the environment; to sustainability; to recycling and to achieving best environmental practice. Our commitment to sustainability and the environment is clearly embedded within ‘The Hypnos Way’, which identifies our vision, strategy, culture and shared values, and which ultimately shapes the behaviour of all of our employees. Indeed we aim to ensure that our international business activities today do not have a negative impact on the lives of future generations. Through our Environmental and Carbon Management Plan we are committed to excellence in our ‘green’ strategy, systems and products. Our strategy includes clear objectives, activities and targets for environmental improvement based around (1) a ‘Lean and Green’ 2015 Considerate Hoteliers 9
winner considerate supplier of the year 2015
operating culture, (2) carbon reduction and carbon offsetting, and (3) recycling and re-using waste, within our factories and offices as well as at the end of our products life. Our systems comply with the BS PAS 2060 Carbon Neutrality Standard, and our factories have earned FSC and PEFC chain of custody certification. Our products are made by hand rather than by ‘energy dependent machines’ and all are 100% recyclable when de-constructed at the end of their life. Further to this, as much as 40% of the comfort fillings used in the production of all Hypnos’ beds are made using recycled materials. Our new product designs focus on sustainable, natural and synthetic-free materials. All our suppliers are required to demonstrate similar environmental commitments. We also provide a responsible end-of-life mattress and furniture disposal solution. To further protect the environment and to help reduce landfill volumes, Hypnos established ‘The Furniture Recycling
Company’ which diverts old beds and furniture from landfill sites to our waste disposal centre for shredding, separation and recycling. Providing not only a zero landfill solution, but also a source of recycled raw materials and fuel for reuse in other industries and manufacturing processes. Finally, to eliminate our carbon footprint we have introduced a carbon offsetting programme which includes a tree planting programme as well overseas renewable energy projects. Indeed we are helping to grow trees and minds in the UK – we plan to plant trees within local schools, where tree planting and tree care ensure active engagement with children, highlighting the importance of protecting the environment for future generations.
our best of British status as demanded by our Royal Warrant appointment. Customers equally value the natural, sustainable and synthetic-free commitment to new products, and our growth reflects this. Customers also love the fact that our national collection, disposal and recycling service is a low cost, green and responsible alternative to landfill. Reading the above has made me rather sleepy. There will now be a short pause before the next article while I . . . zzzzz zz zzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz
Our strong ‘responsible’ ethos is considered very valuable by our customers – it reinforces our market leading position and equally reinforces
VERO WATER Sponsor of the Considerate Supplier of the Year 2015 Vero Water® is the leading provider of premium still and sparkling water to the hospitality industry. Vero’s unique, on site drinking water purification and bottling process allows restaurants, hotels and resorts to offer consistently great tasting water to their guests while dramatically reducing their environmental impact and costs. Vero Water’s® crisp, clean taste is possible thanks to our breakthrough Vero+ technology, which removes impurities, chemicals and imperfections with the Vero 5 stage filter process, delivering a perfectly refreshing taste you won’t find with ordinary filtered water. We install the Vero + system into our customers’ existing water source, calibrate the system, provide a complimentary set of bottles, proactively change filters and provide on-call service whenever they need it. We also provide sales training for the establishments’ employees to maximise their return on investment and help increase profits.
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Perhaps most importantly, becoming a Vero Water® establishment means as a client you can offer great tasting water, whilst helping to spur global change with environmental action. You can choose to help the world water crisis and give something back, by contributing 10% of profits to Vero’s charity partner, WHOLE WORLD WATER, who fund the provision of clean, safe water programs around the world.
winner considerate spa & wellness award 2015
Murray Roberts (Aslotel), Nikki Kurran (Judge), Clementine Hodges (Soukya), and Motti Essakov (Judge)
Sponsored by
Considerate Spa & Wellness Award
SOUKYA – INTERNATIONAL HOLISTIC HEALTH CENTRE Considerate Hoteliers introduces this category for the first time in the knowledge that the coming together of spa treatments and wellness is now very well established within the international hotel community, and those who practice excellence in this discipline should be recognised. Here SOUKYA explains their ethos and way of life. Relax, take a deep breath and absorb the harmony. SOUKYA is a residential international holistic health and integrative medical centre that takes a holistic approach to treating guests who come for either wellness or medical reasons. This unique facility helps restore one’s natural balance by combining modern medical advancements, ancient medical techniques and complementary therapies. With the holistic health approach, which believes that health of the mind, body, and spirit must be achieved complementary of each other, we are committed to guiding guests on the path towards enhancing their total well being. Our focus is on health promotion, early intervention, and the treatment of illness. All treatments are authentic, traditional, highly individualised, need-based and person-oriented and even cater to those with rare, chronic, and incurable diseases. SOUKYA is owned, managed, and operated by edictally qualified doctors who recommend treatments based on health evaluations. Their experience allows each treatment programme to be designed with the best of each system of medicine and appropriate complementary therapies. Only a good working knowledge and experience in the integration of different systems of medicine and complementary therapies can ensure
that treatments taken in combination will not adversely affect the person. SOUKYA’S COMMITMENT TO WELLBEING
• SOUKYA is derived from the Sanskrit word ‘Soukhyam’ which means “wellbeing” and is the harmonious state of the mind, body and spirit which is our goal for all who come here. Aside from the treatment of illness, we concentrate on early intervention, preventive medicine and most importantly on health promotion and education. • SOUKYA is the first healing centre of its kind in the world where different systems of medicine, including Ayurveda, Naturopathy, Homeopathy and over 30 Complementary Therapies like Yoga, Acupuncture, and Reflexology are practised under one roof. • A holistic approach to treating the person involves treating the mind, body and spirit in the context of one’s surroundings, whether it is for a medical or wellness stay. • Our focus is person-oriented and not system-oriented; which means we ensure that the interest of the individual is a priority. • A unique, detailed, comprehensive holistic health evaluation elicits all
aspects of individuals to help determine and design the treatment protocol. • All treatments are individualised appertaining to the guest’s specific needs. • We have Wellness Programmes for relaxation, rejuvenation and health promotion. Some of our specialty treatments are Ayurvedic Hot Stone Massage and Dead Sea Mud Face Pack. • We offer Life Management Programmes to improve quality of life and feedback has informed us that these programmes often transform people. • In addition to constant reviews of the person’s programme throughout the entire stay, we encourage follow ups by email, fax and telephone and despatch medicines around the world. • We educate and train people to take responsibility for their own health. Books on health, wellness and related subjects are in our informal library. Smoking and alcohol are not allowed inside the Centre and the only television is in a centralised common area. • SOUKYA Foundation runs 5 charity homeopathic clinics in Bangalore city that offer free treatment to those who cannot afford it We are delighted to have won this award. Do please come and visit. We would love to meet you. SOUKYA International Holistic Health Centre Soukya Road, Samethanahalli, Whitefield, Bangalore 560 067, India Tel: +91-80-28017000-8 Fax: +91-80-28017009 • Mob: +919845374400 www.soukya.com • info@soukya.com
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Sponsor of the Considerate Spa & Wellness Award 2015 Aslotel – For your Environmentally Friendly Products Our Policy We work hard to minimise the impact of our business activities on the environment by examining everything we do, from choice of ingredients, use of packaging, manufacturing processes, transportation and energy usage. Putting our policy into practice Rather than merely meeting minimum legal requirements, we are active in putting our environmental policy into practice. We help our clients discharge their environmental obligations to their guests in various ways, including: • Ecolabel products – We offer products certified Ecolabel as being kinder to the environment throughout their lifecycle and which carry the EU Ecolabel flower logo. For example our innovative Ecosource airless dispenser system and our Scandinavian White range of toiletries. • Natural and organic formulations – Our toiletry ranges include natural and organic formulations certified by Ecocert (certification body for sustainable development of environmentally friendly agriculture). Our natural formulations include Damana Neroli. Our organic formations include Damana Organic. • Reducing reliance on preservatives and eliminating them altogether where possible from our standard toiletry formulations which are now all paraben-free. • Ecosource Airless Dispenser system – uses airless refill bags and is environmentally friendly. This is the first cosmetic dispenser to guarantee cosmetic formulations that are free from preservatives. It is European and Nordic Ecolabel certified.
• Environmentally friendly packaging – expanding our range of biodegradable and recyclable bottles, caps and trays. • Energy saving – We continue to source environmentally friendly products for example:
• E-cloth – These are microfibre, antibacterial cloths which clean without using chemicals, reducing cost, harm to the environment and removing 99% of bacteria
• Indel B K-Smart – A range of electrically efficient A+++ rated compressor mini-bars using 87% less energy than comparable absorption models.
Compliance with environmental regulations Our environmental policy is aimed at reducing our impact on the environment through better use of raw materials, packaging and energy. Our products comply in every respect with all relevant environmental regulations. • The active ingredients in our cosmetic products are at least 90% biodegradable. • Our soaps do not include whitening agents • All our bottles, caps and dispensers are made of recyclable plastics and are marked with a plastic type number for recycling purposes. • Using PET, PETG, PEHD and PP for plastic components (rather than PVC) which are more readily recycled. • Cardboard packaging is made where possible from recycled material and is itself recyclable. Packaging is
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winner considerate small hotel of the year 2015
Sponsored by Gianluca Simeone (Illy), Jonathan Kaye (Cedar Manor) and Vahan Hovhannisyan (Judge)
A YEAR IN THE LIFE OF CEDAR MANOR – Jonathan Kaye, co-owner with his wife Caroline of Cedar Manor in Windermere, tells us the story of their Considerate Year from January to December 2014. January is always a period when we reflect on our previous year and re-visit our Environmental Management System to evaluate. In January 2014 we spent the month refurbishing our “old reception area” and developing what we describe as our Welcome Lounge. This was an eco-development using locally crafted furniture, and as in the past, Lakeland Fells here in Windermere did the bulk of the furniture making. We have lit it using LED lighting and commissioned a chandelier from Jo Vincent, a Kendal based glass sculptor. This light is made from Bombay
Small Considerate Hotel of the Year
Sapphire Bottles that have been cut and molded and then had LED lights installed within, again in Kendal, by NJO Led Lighting. The lounge is celebrating the best of Cumbria by featuring local artisan craftspeople. We use the room to sell jewellery, crafts (needle felted Herdwick sheep and bears) and art; including porcelain, silver, Swarovsky, wooden toys, cards, mugs, tea towels and aprons. This room has become the heart of the hotel. At the same time we refurbished all the hotel corridors and replaced the carpets with new recycled underlay. In February we had our annual visit from Cben to assess our current award level, and were rewarded by receiving a Gold Award. March and April saw us
landscaping a new patio into the garden, something that was desperately needed as we only had a simple bench on the lawn and knew there was a demand for more. We created the space using local stone and slate and now have 12 covers available outside. Fingers crossed for another warm summer. In May we held 2 events – the first ever Lake District Backgammon Tournament which was held here at Cedar Manor. We had an idea to bring people together who, like us, are a bit “married” to their business. Backgammon was the lever and we announced a tournament and found 16 players, 8 from Cumbria and 8 from round the country, several being 2015 Considerate Hoteliers 13
winner considerate small hotel of the year 2015
former champions (British Champion, Scottish Champion and Midlands Champion). Now this isn’t particularly “green” but it did lead to the formation of a Lake District Backgammon Club which is still going strong a year later and a second tournament has also taken place. Our first charity event followed in May, raising awareness for the Lupus UK Charity (elder daughter has Lupus), and on 10th May which is World Lupus Day, we held a Tea and Cake Party raising £1000 for the charity. June and July is all about trading and in August we had the exterior of the building renovated. The woodwork around all the windows of the older part of the building had deteriorated and needed restoration and re-painting which was carried out in August. At the same time we began replacing our old double glazing which is in the newer part of the building. This is still ongoing into 2015/6. September was the Great North Run which Caroline took part in, again running for Lupus UK. Her total fundraising was just under £3k for Lupus UK. October is a big planning month as we work out what renovations can be carried out over the winter. We planned to do 4 rooms, getting
the Wansfell room redecorated in November and a full renovation of Coniston, Claife Heights and Langdale rooms in January 2015. All these rooms received the “Cedar Manor” treatment getting bespoke, hand-crafted furniture, Sealy mattresses, LED lights, low flow, regulated water, dual flush toilets, recycled underlay and insulation. Delighted to say that this work was completed on schedule in January 2015. We also had to address the insulation of the building by rebuilding chimneys that are now redundant and improving the external fabric of the building which in turn is assisting with the internal areas of the building.
We finished the year off with our usual New Years Eve Gala Dinner which was a sell-out, and gives us one last chance to “plug” local charities. Previous years we have raised awareness and donations for Mountain Rescue, The Great North Air Ambulance, The Calvert Trust and this year we were talking about Lupus UK.
Late November we held another community Charity Fundraiser. Again, we wanted to celebrate local artisan businesses by holding a Christmas Fayre, and this was organised and run at the hotel on Saturday 29th November. We raised £1500 for Lupus UK selling mince pies and snacks, locally made chocolates and taking a donation from stall-holders at the fayre. We also promoted a local Yurt manufacturer by converting one of his Yurts into a Christmas Grotto and popping Father Christmas inside. Our local radio station Lakeland Radio covered the full event and a great day was had by all.
Short listed for the Considerate Small Hotel 2015 Award was Battlesteads (Northumbria) and Fregate Island Private (Seychelles) – see Special Commendation & International award winners.
Thanks, Jonathan & Caroline, by proving to doubting Thomases that Considerate initiatives and social responsibility can go hand in hand with running a successful and busy small hotel.
ILLY – EUROFOODBRANDS Sponsor of Considerate Small Hotel of the Year 2015 Award Euro Food Brands launched illy, the premium Italian coffee brand, in the UK over twenty years ago. Over the decades, Euro Food Brands has nursed illy from fledgling challenger to one of the UK’s most wellknown brands, recognisable by its distinctive red and white logo, its exceptional art collection cups and renowned 3kg food service tins. illy produces a unique blend of coffee, which consists of no less than nine different 100% Arabica coffees, carefully combined to ensure a smooth and consistent coffee every time. illy’s obsessive pursuit for perfection leads it to photograph each individual bean and subject it to over 120 different quality checks. Through long-term partnerships, illy buys green coffee directly from the world’s best producers of the highest quality Arabica and provides the growers with know-how and technology, and offers above market prices. It is for this reason that in 2011 illy became the world’s first company to earn the Responsible Supply Chain Process certification from DNV (Det Norske Veritias), one of the world’s foremost, independent industrial process arbiters. The certification attests to the sustainable practices of illy’s supply chain and the quality of illy’s relationships with its suppliers. Similarly, for three consecutive years (2013-2015) illy has been recognised by the Ethisphere Institute as a ‘World’s Most Ethical Company’.
14 Considerate Hoteliers 2015
Considerate Slow Food Chef of the Year 2015 AMANDINE CHAIGNOT (Rosewood London) Slow Food is an international movement founded by Carlo Petrini in 1986. Promoted as an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds and livestock characteristic of the local ecosystem. It was the first established part of the broader Slow Movement. The movement has since expanded globally to over 100,000 members in 150 countries.
sponsored by
Philipp Kaufmann (Original Beans), Stephanie de Vos (Rosewood Hotel London) and Craig Sams (Judge)
Relatively new to London, Executive Chef of the Rosewood London, Amandine Chaignot is already pushing out the boundaries and making her presence and that of the Slow Food movement felt. Her triumph at the 2015 Considerate Awards consolidates her progress to date and suggests she is clearly one, together with Rosewood London, to watch for the future. In March 2015, Rosewood London launched its weekly ‘Slow Food & Living Market’ in the serenity of the hotel’s
grand inner courtyard. Rosewood London is the first hotel in London and the UK to adopt the principles of Slow Food into its Partners in Provenance programme as exemplified by the Slow Food & Living Market and the Slow Food brunch menus in the Holborn Dining Room and Mirror Room which incorporate ingredients from the Slow Food market and vendors. The weekly market, open every Sunday come rain or shine from 10am to 3:30pm, is endorsed by Slow Food UK and is the only dedicated Slow Food & Living Market in London. The market features over 30 different Slow Food and Living merchants carefully
2015 Considerate Hoteliers 15
winner considerate slow food chef of the year 2015
selected for their exceptional quality. Newly appointed Executive Chef Amandine Chaignot is at the helm of the Slow Food & Living Market, which recreates the traditional marketplace shopping experience in Holborn and celebrates good, clean and fair produce from local growers and artisans. Who is responsible for purchasing food and beverage in your establishment?
Rosewood London has a team that works on the food and beverage purchasing which includes Rosewood London’s Executive Chef, Amandine Chaignot, the Director of Purchasing as well as the Executive Assistant Manager of Food and Beverage.
Rosewood London prepares all of the pastries and breads in house. With regard to jams and preservatives, Rosewood London doesn’t currently have a specific policy in place, but tries to minimise the usage of refined white sugars and avoids the usage of synthetic preservatives and ingredients. To do their part towards restoring and enhancing urban biodiversity by preserving the well being of the local bee population and to further address the issue of food security by the production of honey, Rosewood London recently added a bee habitat to the rooftop garden which will produce local honey to be used in the hotel kitchen and the Slow Food & Living Market.
Management program that is based on the principles of The Circular Economy. This programme was initiated at the weekly Slow Food &Living Market and will be integrated into the remaining hotel operations on a step by step basis. Rosewood London currently uses the food waste from the hotel kitchens to create the compost for the rooftop garden to ensure that no fertilisers or outside soil are used. A joint collaboration programme is in the process of being established with PlanZheroes where all surplus edible food will be donated to local (within close geographical proximity) food charities.
Rosewood London is in the stages of developing an integrated Zero Waste
Original Beans
Sponsor of Considerate Slow Food Chef Awards 2015 Sustainability forerunners Original Beans cover all bases with their ethical approach to producing some of the finest and most luxurious award-winning chocolate in the world. Founded on the principle ‘What we consume we must replenish’ – for every bar sold, one tree is planted, in order to preserve and conserve precious environments. Original Beans work with smallholder farmers, paying up to six times the Fairtrade minimum cacao rate in order to build communities and create viable, long term livelihoods. This beautiful chocolate is sourced from ecological hotspots in South America, Africa and Indonesia.
BENI WILD HARVEST – 66% Cacao from Bolivian Savannah Amazon PIURA PORCELANA – 75% Cacao from Piura River Valley, Peruvian Andes ESMERALDAS MILK WITH SEA SALT – 42% Cacao from Pacific Rainforests, Ecuador CRU VIRUNGA – 70% Cacao from Virunga National Park, DR Congo GRAND CRU BLEND NO. 1 – 80% Cacao, the first Original Beans blend from rainforest hotspots in South America and Africa PAPUA KERAFAT – 68% Cacao from the rainforest of Tanah Papua, Indonesia FEMMES DE VIRUNGA – 55% Cacao from the region around Virunga National Park, Eastern Congo EDEL WEISS – 40% Cacao – white chocolate (made without vanilla, lecithins or any additives), from the Yuna River Valley in the Dominican Republic. Original Beans chocolate is available in 70g bars or as couverture.
16 Considerate Hoteliers 2015
John Firrell (Considerate Hoteliers), Richard Slade (Battlesteads) and Xenia zu Hohenlohe (Considerate Hoteliers)
The Considerate Special Commendation Award – BATTLESTEADS, NORTHUMBRIA
This award is within the gift of Considerate Hoteliers. It is not an annual award, in fact this is the first time it has been presented. On this occasion we are rewarding ingenuity, foresight and imagination, and all in the name of sustainability that makes sound business sense.
I have been fortunate to have witnessed Battlesteads emergence as trailblazer and mould breaker over the years under the guidance and direction of Richard and Dee Slade. Battlesteads represents the perfect example of what a Considerate hotel should be – the welcoming, friendly and inviting hostelry that provides all a weary traveller or tourist could wish for, coupled with a responsible consideration for taking care of the planet and its precious finite resources, and a social responsibility towards guests, staff and the local community. This situation didn’t magically appear. It was the dedication, innovation, hard work and sheer bloody– mindedness of the Slades that saw a dilapidated and run–down village pub emerge into the triumph that it is today. Battlesteads has won many awards in all sorts of categories over the years. We at Considerate Hoteliers would say the high point was the winning of The Considerate Hotel of the Year Award, and Richard and Dee’s Good Egg Award, but every one has been thoroughly deserved. Many serial award winners would be content, and perhaps quite rightly so, to suggest that they have done their bit and take a well–earned breather. Nothing could be further from the truth at Battlesteads and it is this approach, attitude and
emerging initiatives that has earned them this latest accolade – The Considerate Hoteliers Special Commendation Award. In recent times Battlesteads have added eco–lodges, an observatory, and a solar array to their battery of eco and marketing initiatives. They continue to seek ways on improving the environment for local wildlife within their own boundaries, they have embraced renewable energy wherever they can and proved that by putting these things in place it can indeed put more bums on beds, increase occupancy, increase profitability, provide more employment and push out the boundaries of innkeeping. I am lucky enough to have recently experienced the delights of Battlesteads so can speak from first hand knowledge of its success. It is an excellent example of what can be achieved if you believe. Richard & Dee believed and made it happen.
The only question that remains is what will they think of next? John Firrell MIH Chairman Considerate Hoteliers
2015 Considerate Hoteliers 17
The Considerate Good Egg Award 2015
Xenia zu Hohenlohe, Simon King OBE and John
Simon King OBE Every year Considerate Hoteliers make an award to a person who by their leadership, example, dedication, knowledge sharing, principled approach to life and being an absolutely wonderful warm human being makes them very Considerate personalities. On this occasion we reach our first half dozen – six people who have all the qualities and more set out above who really do make a difference and will undoubtedly continue to do so in time to come. This year’s Good Egg is known to many for his wonderful wildlife programmes and photography on television. But it is not just this quality that makes our winner so very special. Simon King cares for the planet and those living on it. In fact he cares more for wildlife and the consequences if it were not here, than he does for the humans who also share this precious creation, a creation that is in danger of killing itself by overuse. Of course Simon cares for the human race but he implores us to take more care of the insects, animals, mammals, and other living matter because without them we humans cannot exist. As Simon says – If creepy crawlies disappeared off the face of the Earth today, we humans would survive for little more than 50 more years. If humans disappeared off the face of the Earth, then every other living thing would thrive. Think on – tis time to look after our world, to care more, to conserve more, to be more considerate.
18 Considerate Hoteliers 2015
Simon joins five other Good Eggs who have played their particular part in fulfilling the special criteria necessary to become a Considerate Good Egg. Raymond Blanc OBE, Vanessa Scott of Strattons (Norfolk), Gary Lohan of One Aldwych (London), Richard Slade of Battlesteads (Northumbria) and Zac Goldsmith MP. They say you can’t make an omelette without breaking a few eggs. At Considerate Hoteliers we might say that our half a dozen Good Eggs could collectively be called an Omelette of Eggceptional Quality.
CONGRATULATIONS SIMON AND WELCOME TO THIS VERY SPECIAL EXCLUSIVE CLUB.
winner considerate good egg award 2015
The Considerate Hoteliers sustainability management platform for hotels SPONSOR OF THE CONSIDERATE GOOD EGG AWARD 2015 Con-Serve is a powerful online tool for hotels designed to enable targeted reduction of operating costs and continual improvement of sustainability performance. To get started using ConServe, please contact us to arrange an initial free of charge consultation: conserve@ consideratehoteliers.com Track, visualise, benchmark and report on a range of sustainability indicators all in one place, greatly improving operational efficiency. HOW DOES IT WORK? Your property or group of hotels can undertake as little or as much as they like, depending on where you are on your sustainability journey. Pay for as much as you use. Con-Serve is completely scalable meaning that your hotel will pay only for the measurements it undertakes. This is a new approach for such a platform meaning that you don’t pay a large up-front fee for features that you do not benefit from. KEY BENEFITS OF USING CONSERVE • Site set up and creation of necessary meters • Support manual and user guide • Online training and management tutorials • Real-time, enterprise-wide,
sustainability information system • Web-based interface • Multi-site, multi-country, multi-currency capability • Data measurement: + Electricity, gas, water, waste, travel + Non-resource related data such as temperature and occupancy + Units, Cost and CO2e (from inbuilt carbon factors) • Data capture: + Historic - any spreadsheet source uploaded for free + Manual input of readings with one click + Automated (directly integrate with utility smartmeters or use additional 3rd party hardware) + Integration with data collectors who operate in the UK for fiscal data collection without the need to install any hardware on site + Capability to capture data from different sources • Inbuilt location specific information such as building type and live weather data • Powerful visualisation of performance, including trends over time, year-overyear analysis, benchmarking, outputs in consumption, cost or CO2 • Target setting functionality • Run and export automatic reports of your data for different audiences
• Configure alerts if predetermined targets are not met • Set up and monitor improvement projects to assess ROI in practice ADDITIONAL EXPERT ANALYSIS AND SUPPORT The platform enables the user to undertake detailed analysis and tracking in-house and with an easy to use dashboard provided. Optionally, you can also select for an expert review of your data to be provided including an assessment of performance for the subscription period at 6 and 12 monthly intervals. The reviews include the following: • An assessment of 15 separate criteria covering data quality and completeness, absolute performance, benchmarks and targets • A check-list of recommendations for improvement will also be given utilising Considerate Hoteliers’ extensive database of best practice examples from the hotel industry. Example: a single site hotel may choose to measure electricity, water, gas and room nights with a total of 7 meters. The fee for this would be: •7 x Meters @ £40 (£280) + Annual license fee (£300) + Optional analysis by CH (£300) = £880 per annum
2015 Considerate Hoteliers 19
This is where we would like to indulge ourselves – just a little, and it is in recognition of the great effort put in by a lot of people leading up to and on the day itself. They said it...
“
Thank YOU for a lovely lunch and fun event... and of course the most remarkable award of my career!
”
Simon King OBE- Wildlife Photographer & Good Egg 2015 Hi John Thank you for your lovely message. We were indeed very proud to have won the award. I just wanted to also say thank you to everyone at Considerate Hoteliers and The Mandarin Oriental who laid on such a lovely day. Now we have to work out which award to enter next year. Best wishes Paul Shanahan - Le Manoir aux Quat’ Saisons Thanks once again to you and the Considerate team for a brilliant afternoon Best regards Gary Lohan, One Aldwych & Good Egg 2012
“Thank you..... For inviting us to be a sponsor and the opportunity to become a member of the great change maker community you have created. You have really created a very impressive group to support your very important vision.” Philipp Kauffman- Founder and CEO of Original Beans
Dear Giulia,
Many thanks for sending the picture and for the amazing opportunity to join the Awards and attend the Gala! You can definitely count on my support at any time, it will be a pleasure and honour. And if of use, we can perhaps review the runners up in this category and think of how the questions can be developed further for the future, so the applicants are able to build an even better case. Looking forward to hearing from you soon, and please do send my huge thanks to all the CH team, you are all brilliant.
Thank you so much for today. Your presentation was great. I truly found it an inspiring day. I look forward to future projects etc… Damian Clisby – Chef, Petersham Nurseries
“
Thank you so much for the wonderful hospitality and riveting speakers yesterday. It was a very memorable event.
”
Eileen Jones – Cedar Manor
In a very short way: I LOVED IT, and it was a true inspiration for me, learned lots Dear Ladies , and think the event was extremely well organised! I also wanted to say thank you for a very impressive event. Such Best wishes a wonderful occasion and so glad that Original Beans were part of it. Maria Ana Neves, Plan Zheroes
“
I very much look forward to working with you again!
It was really a very lovely day, very much enjoyed and much talked about since.
”
Professor John Forte OBE
Dear Xenia & Benedetta,
Congratulations! Warmest Jean Egbunike, PR Original Beans Thank you so much for the great event on last Friday, I feel privileged being a judge at your awards and being invited to attend the awards ceremony.
Just back in NYC and wanted to drop you a short note of thanks - what a wonderful luncheon! Was so extremely well executed, was a great privilege to be included.
Thank you again and hope to be able to join the awards and judging again
Karena Albers – Whole World Water
Richard Slade – Battlesteads
20 Considerate Hoteliers 2015
Highlights of the Considerate Hotel of the Year Awards
2015 Considerate Hoteliers 21
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The InterContinental Hotels Group (IHG) for example has set itself a series of targets to achieve by 2017. The group is tracking and reporting on the environmental impacts of every one of its suppliers – a practice that will becoming increasingly common and crucial, particularly for the selection and evaluation process of preferred suppliers. The 24/7 washing, drying and finishing of huge quantities of linen that is essential for a hotel to operate inevitably requires energy and water. As such, the UK’s laundry service suppliers recognise that their operation is part of a hotel’s environmental footprint and leading suppliers such as Berendsen have long realised they play their part in reducing it. For Berendsen, the largest textile and laundry service supplier for hotels in the UK, environmental impact is not just a matter of ticking specification boxes or keeping up with government policy, its core to business operations and service delivery. Having determined its company-wide energy and water output in 2008, Berendsen established a benchmark and set a target to reduce this by 25% by 2020. Measures put in place at its country-wide laundry facilities mean that the company is currently beating its annual reduction target. Notable achievements include an annual saving of more than 35,000 tonnes of carbon dioxide, equivalent to the emissions of 5,000 households. In addition, Berendsen has reduced its annual water usage by over 1 billion litres a year, enough to fill 400 Olympic sized swimming pools. So how is the company achieving this? There are four main areas that Berendsen has concentrated its efforts on: water, energy, transport and the textiles themselves. New systems have been introduced to reduce rinse water volumes, including recovery, and treatment processes for waste water to enable it to be safely reused. As a result of its efforts and achievements, Berendsen received the Water Management Award at the Sustainability Leaders Awards, one of the few environmental awards recognised by the European Commission. The company was one of the first four in the UK to be awarded the Carbon Trust Water Standard and by investing in new equipment and processes it has more than halved its water usage since 2005 with up to 75 per cent of water now being reclaimed and reused. Wash processes have also been adapted at facilities to leave less moisture in the textiles, reducing the energy required to dry them. Monitoring energy usage is a full-time responsibility at Berendsen, with daily meter readings at each of its sites being the norm where possible. Boilers are checked continuously to ensure maximum efficiency and to alert the company immediately to any change. Equipment has also been installed to recover heat from boilers’ exhaust gasses to reuse back in the boiler. Transport is another area of focus with continual investment made to reduce carbon emissions. Berendsen measures the amount of fuel its delivery trucks are using and provides specific training to its drivers. Vehicles that are up to 3.5 tonnes are restricted to 62 mph and any that are over that size are restricted to 52 mph resulting in greater fuel efficiency as well as road safety. The trucks themselves have also been adapted. Larger vehicles have had side collars installed and their heights reduced by six inches to reduce air flow drag. Each of the company’s larger double-decker ‘teardrop’ trucks replaces at least two of its smaller vehicles and carries greater volumes per mile driven. Berendsen is also working with its suppliers to analyse its textiles products to see if they can be engineered differently to deliver energy and water reductions in processing, without compromising on their comfort and appearance. As the number of visitors to the UK continues to increase, housekeeping teams are required to meet ever-increasing targets both in terms of quality and quantity. By choosing an appropriate partner hotels can be assured that, along with quality and quantity, every sheet, towel and tablecloth is laundered considerately, enabling them to reach their own green goals.
For further information on its efficiency methods, visit www.berendsen.co.uk http://www.berendsen.com/environmental-efficiency
The Savoy Green Team 2013
INNOVATIVE SUSTAINABLE BUSINESS MODEL ENABLES THE HOSPITALITY AND TOURISM INDUSTRY TO COLLECTIVELY ADDRESS ONE OF OUR WORLD’S MOST PRESSING ISSUES Whole World Water is a social enterprise that launched globally in March 2014. Whole World Water is a sustainable business model that partners with the hospitality and tourism industry to collectively address one of the world’s most pressing issues – access to clean and safe water. Working in partnership with leading water purification system supplier Vero Water® and leveraging the resources of the hospitality and tourism industry to spur global change, the model encourages spas, hotels, resorts and restaurants to filter, bottle and sell their own water, contributing 10 percent of the proceeds to the Whole World Water Fund; a fund benefiting clean and safe water programs around the world. To date the Whole World Water Fund has invested in eight projects providing clean and safe drinking water to communities in Cambodia, Uganda, India and Madagascar.
“Whole World Water works hard to raise awareness of the fact that over 1 billion people still do not have access to safe and clean drinking water. Working together with the hospitality and tourism industry, we can see this issue solved within our lifetime,” said Sonu Shivdasani, co-founder of Whole World Water. Industry leaders Soneva, Virgin Limited Edition, Virgin Hotels, Auberge Resorts, Fairmont, Uniworld, Yoo Hotel Group, Tao Restaurant Group, JetWing Hotels, Chiltern Firehouse, Peyote, Kensington Roof Gardens, and The Ranch at Live Oak Malibu are among those who have joined the campaign. “At Virgin, we believe business must be a force for good, using its influence and resources to help find solutions to some of the world’s major issues,” said Sir Richard Branson, Founder at Virgin Group and Ambassador of Whole World Water. “This model reduces shipping pollution,
financial and environmental costs, and it’s good for business.” “The Whole World Water model is designed to combat environmental, health, and economic issues, as it delivers radical change and drives a more robust bottom-line across the industry,” said Karena Albers, cofounder of Whole World Water. “We estimate that with scale, the hospitality and tourism industry can contribute $1 billion per year or more to help eradicate this global issue.” The charity benefits from its partnership with Vero Water® as Vero's unique on site water purification and bottling process allows restaurants, hotels and resorts to offer consistently great tasting water to their guests, whilst dramatically reducing the establishment's environmental impact and significantly increasing their profits versus traditional bottled water brands. This in turn creates revenue for the charity.
Whole World Water is currently accepting new members from the hospitality and tourism industries – both globally and within the UK – to join its existing group of industry leaders. Through this one simple change, the industry stands to benefit across its triple bottom-line: people, planet, and profits. Industry members are invited to visit www.wholeworldwater.co to learn more about the initiative, and to become a member of Whole World Water. 2015 Considerate Hoteliers 23