SUSTAINABILITY
“FOOD AND BEVERAGE MADE UP A HUGE PERCENTAGE OF THE EMISSIONS FOR THE MANCHESTER SITE BEFORE THE RENOVATION”
Inge Huijbrechts, Chief Sustainability Officer, Radisson Hotel Group very visible – it’ s part of the hotel name, the room names – and we wanted to track how it impacts guest satisfaction.
The sustainability messaging really is everywhere in our net zero hotels – you can’ t escape it! Every team member can answer questions about it and wears a visible badge encouraging that. It’ s on the key card envelope that guests can read about it in the e-concierge app.
WHY DID YOU CHOOSE TO CALL IT A NET ZERO HOTEL RATHER THAN A SUSTAINABLE HOTEL? It was a relatively quick and easy choice because it’ s driven by compliance. You cannot say carbon neutral, you cannot say green, you cannot say sustainable. In Europe on the regulatory side you have the consumer protection directive, which already says you cannot just make say something’ s green or sustainable. You can’ t if you don’ t back it up. We wanted to ensure that it could be verified.
WHAT TANGIBLE DIFFERENCES ARE THERE AT A NET ZERO HOTEL? Three key things:
• 100 % renewable energy
• Minimal waste
• Low carbon menus
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