- \n
- Minimizing<\/strong>Environmental Impact<\/strong>:<\/strong> Giving priority to products that are produced in an environmentally friendly way with a minimum of raw materials and, in addition, are sustainably transported.<\/li>\n\n\n\n
- Social Justice:<\/strong> Prefer Fairtrade products and suppliers who respect local employment and human rights.<\/li>\n\n\n\n
- Circular Purchasing:<\/strong> Choosing products that are reusable, recyclable or made from recycled materials.<\/li>\n\n\n\n
- Transparency in the Chain:<\/strong> Working with suppliers who can demonstrate their sustainability efforts through recognized labels.<\/li>\n<\/ul>\n\n
2. Measuring is Knowing<\/h3>\n\n
Procurement must be documented to demonstrate improvement.<\/p>\n\n
- \n
- Records:<\/strong> Keep a (simple) inventory of all consumables purchased (quantity, volume or cost).<\/li>\n\n\n\n
- Monitoring Labels:<\/strong> Record what percentage of products carry a recognized eco-label. For example, Green Key requires this for a minimum of 75% of daily cleaning products<\/strong>. <\/li>\n\n\n\n
- Annual Review:<\/strong> Review purchasing policies annually and increase ambitions for organic or local products where possible.<\/li>\n<\/ul>\n\n
3. Practical Methods and Resources.<\/h3>\n\n
Stationery and Administration<\/h4>\n\n
- \n
- Ecolabels:<\/strong> Use only toilet paper, tissues and office paper with a recognized label such as EU Ecolabel, FSC, PEFC or Nordic Swan<\/strong>.<\/li>\n\n\n\n
- Digitization:<\/strong> Replace paper processes (billing, check-in, info folders) with digital alternatives to eliminate paper consumption.<\/li>\n<\/ul>\n\n
Cleaning and Care<\/h4>\n\n
- \n
- Cleaners:<\/strong> Choose concentrated products with automatic dispensing systems to reduce transportation impact and plastic waste.<\/li>\n\n\n\n
- Dispensers:<\/strong> Replace individual containers for soap and shampoo with refillable dispensers<\/strong> in all guest rooms.<\/li>\n\n\n\n
- Natural Materials:<\/strong> Use cleaning wipes made of natural fibers instead of synthetic microfibers that give off microplastics.<\/li>\n<\/ul>\n\n
Food and Drink<\/h4>\n\n
- \n
- Local & Organic:<\/strong> Purchase products produced within a 30-100 km<\/strong> radius to reduce transportation emissions.<\/li>\n\n\n\n
- Vegetarian offerings:<\/strong> Make sure at least 20% to 25%<\/strong> of dishes are vegetarian or vegan (meat has a huge water and carbon footprint).<\/li>\n\n\n\n
- Seasonal:<\/strong> Tune the menu to the seasons to avoid energy-intensive greenhouse farming.<\/li>\n<\/ul>\n\n
Durable Goods<\/h4>\n\n
- \n
- Textiles:<\/strong> Buy or rent linens (towels, bedding) with an eco-label or Fairtrade label.<\/li>\n\n\n\n
- Appliances:<\/strong> When replacing appliances<\/strong>, choose those with the highest energy rating (A or B) and avoid minibars if possible.<\/li>\n\n\n\n
- Used & Upcycling:<\/strong> Consider purchasing quality second-hand goods or repairing\/upcycling your own furniture.<\/li>\n<\/ul>\n\n
4. The Financial Impact<\/h3>\n\n
In some cases, sustainably labeled purchases are (slightly) more expensive than their more common counterparts. In other cases, they can actually be cheaper. Think second-hand furniture, etc … <\/p>\n\n
But still, in general, make these reservations:<\/p>\n\n
- \n
- Quality over Quantity:<\/strong> High-quality textiles and durable goods last longer, which can reduce replacement costs in the long run.<\/li>\n\n\n\n
- Bulk advantages:<\/strong> Purchasing in bulk (for dispensers or cleaning concentrates) lowers the unit price and reduces logistics costs.<\/li>\n\n\n\n
- Waste reduction:<\/strong> Purchasing less packaging directly means lower waste disposal costs.<\/li>\n<\/ul>\n\n
5. Planetary Frontiers and Social Impact.<\/h3>\n\n
Your purchasing policy contributes to the bigger picture:<\/p>\n\n
- Bulk advantages:<\/strong> Purchasing in bulk (for dispensers or cleaning concentrates) lowers the unit price and reduces logistics costs.<\/li>\n\n\n\n
- Appliances:<\/strong> When replacing appliances<\/strong>, choose those with the highest energy rating (A or B) and avoid minibars if possible.<\/li>\n\n\n\n
- Vegetarian offerings:<\/strong> Make sure at least 20% to 25%<\/strong> of dishes are vegetarian or vegan (meat has a huge water and carbon footprint).<\/li>\n\n\n\n
- Dispensers:<\/strong> Replace individual containers for soap and shampoo with refillable dispensers<\/strong> in all guest rooms.<\/li>\n\n\n\n
- Digitization:<\/strong> Replace paper processes (billing, check-in, info folders) with digital alternatives to eliminate paper consumption.<\/li>\n<\/ul>\n\n
- Monitoring Labels:<\/strong> Record what percentage of products carry a recognized eco-label. For example, Green Key requires this for a minimum of 75% of daily cleaning products<\/strong>. <\/li>\n\n\n\n
- Social Justice:<\/strong> Prefer Fairtrade products and suppliers who respect local employment and human rights.<\/li>\n\n\n\n
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