Guidance for restaurants

• Buy local and sustainable

  Prefer local, seasonal and certified suppliers with less packaging.

• Cut energy use

  LED lighting, efficient cooling settings and switch-off routines.

• Replace single-use plastics

  Switch straws, cutlery, bags and amenity bottles to reusable or compostable options.

• Save water in kitchens and guest rooms

  Fit low-flow fixtures, fix leaks fast and offer towel/linen reuse.

• Separate and reduce food waste

  Set up separation bins, track daily waste and cut over-preparation.