Hanim Boutique Hotel emerges as a shining example of sustainability in the hospitality industry, incorporating a wide range of eco-friendly practices. The establishment makes optimal use of solar radiation as a renewable energy source, combined with LED lighting to minimize energy consumption. With a structure that leverages sustainable building materials, the hotel design maximizes air flow and natural light, decreasing the need for air-conditioning, lighting, and heating. The presence of triple-glazed windows further aids in maintaining a stable internal temperature. An appointed environmental manager oversees these practices, ensuring adherence to environmental policies which all employees are trained to follow.
An emphasis on resource conservation can be observed throughout the hotel. Guests will notice signs in their rooms informing them that towels will only be replaced upon request, and recycling bins for guest use help manage waste effectively. The hotel's commitment to minimal waste extends to the banning of single-use cups, glasses, plates, and cutlery. Toilets are designed to consume up to 6 liters per flush, and toilet paper provided is made from non-chlorine bleached paper or is eco-labeled. The hotel’s kitchen also contributes to sustainability, sourcing most of its ingredients locally and offering a vegetarian alternative menu. The hotel's carbon footprint is regularly measured by a recognised CO2 measurement tool, and energy audits are conducted every five years. These practices affirm Hanim Boutique Hotel's commitment to creating a luxurious yet environmentally conscious hospitality experience.
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What makes your hotel/accommodation eco-friendly? Green roof
Building materials from sustainable resources
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
Windows that block heat/cold (i.e. triple-glazed windows)
LED lighting throughout the premises
Environmental manager appointed
Employees are trained to follow environmental policies
Carbon footprint is measured by recognised CO2 measurement tool
Toilets flush up to 6 litres per flush
Signs in the rooms informing guests that towels will only be changed upon request
Toilet paper made of non-chlorine bleached paper or awarded with an eco-label
Recycling bins in guest rooms
No disposable (single use) cups/glasses, plates and cutlery
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