Governance
1 Draft and distribute the Charte Verte to establishments
2 Define and put into place a multi-faceted CSR strategic plan (environmental, social, and societal)
3 Appoint a CSR representative within each establishment
4 Organise meetings between the CSR representative and management to monitor the establishment’s CSR actions
Staff training & awareness
5 Train the CSR representative on CSR issues, including environmental ones
6 Train and raise awareness among establishment staff on CSR issues, including environmental ones
7 Annual meetings between management and establishments on the CSR approach to encourage the sharing of ideas
8 Raise staff awareness about welcoming guests with disabilities
Information & client awareness
9 Raise client awareness on reducing water and energy consumption and waste management
10 Promote sustainable mobility to clients
11 Provide clients with clear information on the accessibility of establishments
Energy and water management
12 Implement regular monitoring of our energy and water consumption to identify areas for improvement
13 Have at least one water meter per inlet in establishments
14 Implement at least one measure to reduce energy consumption
15 Implement a procedure to limit energy consumption in unoccupied accommodation and meeting rooms
16 Implement a measure to reduce water consumption
17 Implement a second measure to reduce water consumption
18 Raise awareness among clients about responsible usage of washing machines
Household linen management
19 Propose a measure to reduce the amount of towels to be washed
Sorting, recycling & waste reduction measures
20 Follow the local government’s environmental policy regarding waste sorting systems
21 Implement at least one measure to reduce waste
Equipment, cleaning & publishing products
22 Prioritise energy-efficient electrical appliances when making new purchases
23 Prioritise the use of eco-certified cleaning products
24 Prioritise the purchase of office supplies with an ecological label or from the social and solidarity economy
25 Raise staff awareness to limit paper printing
Food
26 Prioritise local products, from French production, in our breakfast selection
27 Offer products from organic farming or fair trade in our breakfast selection
28 Expand our breakfast selection by providing at least one vegetarian and/or vegan option
29 Raise client awareness on food waste
30 Limit the use of individual packaging and containers on breakfast buffets
