Hotels and restaurants produce large quantities of very diverse types of waste: plastic packaging, wood and metal from end-of-life furniture, textile waste, organic waste from leftover food and yard waste.
For the players in this sector, adopting more sustainable practices entails overcoming certain fears and constraints specific to their activities: How to reconcile the management of biowaste with the strict health regulations? How to reconcile sorting, which requires additional and specific waste bins, with the limited space available in kitchens? How to train the personnel, that varies from one season to another, in sustainable practices, etc.?
Green Key is the first French and international sustainable label for tourism. It helps players in the industry with their environmental initiatives and their efforts to develop a more ecologically virtuous and socially responsible tourism. Let's meet Nathalie Bel Baussant, Green Key’s Country Manager.
In your opinion, what are the qualities of ecoresponsible tourist accommodation or restaurants?
Establishments must have a global and continual approach. Global, inasmuch as they focus on seven main fields of action: their environmental policy (staff training, social and societal responsibility), raising the awareness of their customers, the efficient management of energy and water consumption, waste management, responsible purchasing, and the general framework of the establishment. This general framework may be for example the respect of the maximum capacity per hectare in a camping site.