The Summer Lodge, a holder of the TripAdvisor GreenLeaders and HRS Green Stay certifications, is a beacon of eco-friendly practices in the hospitality industry. The structure of the resort is purposefully designed to maximize airflow and natural light, significantly reducing the need for air conditioning, lighting, and heating. Moreover, the establishment has a written environmental policy statement, affirming their commitment to eco-friendly initiatives such as reforestation and wildlife conservation.
Committed to sustainability, Summer Lodge provides bicycles for guests to enjoy, uses non-toxic cleaning products, and features LED lighting throughout its premises. They are notable for their use of a green roof and building materials sourced from sustainable resources. The lodge collects rainwater and reuses treated wastewater, ensuring efficient water management. With separate waste bins for recycling in each guest room, composting of organic waste, and at least three categories of waste separation, the lodge's commitment to reducing waste is commendable. Furthermore, they opt for toilet paper made of non-chlorine bleached paper or awarded an eco-label and offer locally produced meals, showcasing their commitment to both local sourcing and eco-friendliness.
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What makes your hotel/accommodation eco-friendly? Green roof
Building materials from sustainable resources
Written environmental policy statement in place
The structure maximizes air flow to reduce the need for air-conditioning
The structure maximizes natural light to reduce the need for lighting and heating
Engaged in eco-friendly initiatives (i.e. reforestation, wildlife conservation)
Rainwater collection and usage
Use of non-toxic cleaning products
LED lighting throughout the premises
Environmental manager appointed
Employees are trained to follow environmental policies
Bicycles provided to guests
Toilets flush up to 6 litres per flush
Wastewater is reused after treatment
Toilet paper made of non-chlorine bleached paper or awarded with an eco-label
Waste is separated into at least 3 categories
Recycling bins in guest rooms
No disposable (single use) cups/glasses, plates and cutlery
Organic waste is composted
Most of the ingredients used to prepare meals are locally produced
An energy audit is carried out at least once every five years
