What makes your hotel/accommodation eco-friendly? Building materials from sustainable resources
Written environmental policy statement in place
Engaged in eco-friendly initiatives (i.e. reforestation, wildlife conservation)
Use of non-toxic cleaning products
Serving organic food at the restaurant
Environmental manager appointed
Employees are trained to follow environmental policies
Toilets flush up to 6 litres per flush
Waste is separated into at least 3 categories
No disposable (single use) cups/glasses, plates and cutlery
Organic waste is composted
Most of the ingredients used to prepare meals are locally produced
A vegetarian alternative menu is proposed in the restaurant
An energy audit is carried out at least once every five years
