The Frenchgate Restaurant & Hotel, proudly holding an EU Ecolabel certification, offers a unique intersection of luxury and sustainability. Its commitment to eco-conscious practices is evident from the building itself, constructed using materials from sustainable resources. The architectural design facilitates air flow, significantly reducing the reliance on air-conditioning. Non-toxic cleaning products are a standard part of the cleaning regimen, a testament to the hotel's focus on minimizing environmental impact while ensuring a clean and healthy environment for guests.
The hotel's practices extend to its well-reputed restaurant, serving a selection of organic food prepared primarily from locally sourced ingredients. A vegetarian menu also features as an alternative, demonstrating a recognition of diverse dietary preferences. The energy-efficient LED lighting brightens the premises, while an environmental manager ensures all eco-friendly policies are consistently upheld. With its employees trained in following environmental protocols, the Frenchgate further demonstrates a top-to-bottom approach to sustainability.
The hotel also conserves water with toilets flushing up to just six litres per flush. In a remarkable commitment to energy conservation, a state-of-the-art system is in place to automatically switch off lights and electrical appliances once guests vacate their rooms. Moreover, an energy audit is performed every five years, reinforcing the hotel's pledge to continuous energy efficiency. Notably, the hotel and restaurant exclusively utilize electricity derived from renewable and non-fossil fuel sources, reinforcing their steadfast commitment to environmental sustainability.
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Certifications: Ecolabel or Eco Flower (EU)
What makes your hotel/accommodation eco-friendly? Building materials from sustainable resources
The structure maximizes air flow to reduce the need for air-conditioning
Use of non-toxic cleaning products
Serving organic food at the restaurant
LED lighting throughout the premises
Environmental manager appointed
Employees are trained to follow environmental policies
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
Waste is separated into at least 3 categories
No disposable (single use) cups/glasses, plates and cutlery
Automatic system or key card that turns off the light and electrical appliances when guests leave their room
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
