James Cook Hotel wins environmental award for “staying green”

Press Release – Tourism Industry Association
A Wellington hotel whose dedication to staying ‘green’ is saving it money and helping save the planet has won the New Zealand hotel sector’s highest environmental accolade.

James Cook Hotel Grand Chancellor has won the Greenfield Hotel Industry Environmental Initiative Award 2014. It was announced at the New Zealand Hotel Industry Conference dinner at the Pullman Auckland tonight.

The hotel’s ‘Green Team’ is responsible for a raft of conservation initiatives, including using 40 litres of food waste per week as chook feed, recycling kitchen fat into soaps, a ‘switch off’ policy for staff and putting sustainable fish on the menu.

“This was an outstanding entry,” says awards judge and TIA Sector Manager Hotels, Sally Attfield. “Sustainability practices are widespread through the hotel and staff are also actively involved in community initiatives, including participating in charity fundraising events and donating left-over toiletries to Wellington’s City Mission.”

Awards judge Stephen Hamilton, Director of Horwath HTL, says the James Cook Hotel Grand Chancellor has achieved significant conservation results and financial savings as a result of its green initiatives.

“For example, it is saving approximately 46,500 litres of water annually with its ‘Go Green’ initiative for guests who stay more than one night and a significant reduction in the amount of waste sent to landfill.”

Press Release – James Cook Hotel
The James Cook Hotel Grand Chancellor has secured the country’s highest hotel industry environmental award. The hotel was presented with the Greenfield Hotel Industry Environmental Initiative Award at the New Zealand Hotel Industry Conference held in Auckland tonight.

The Award recognises a hotel that has shown innovation above and beyond all others in order to neutralise its impact on the environment.

The James Cook Hotel Grand Chancellor is dedicated to environmental sustainability and is committed to providing great customer service and quality accommodation whilst meeting its environmental and social responsibilities. The hotel has had a social and environmental sustainability plan in place since 2009 and is starting to see some enduring results.

The hotel has a ‘Green Team’ which is dedicated to developing conservation initiatives such as, donating leftover toiletries to the Wellington City Mission, composting all kitchen/food scraps, recycling fat into soaps, and serving sustainable fish in the hotel’s two restaurants. Approximately 46,500 litres of water is saved per year with a ‘Go Green’ initiative for guests who stay more than one night.

The hotel also shows a lot of support for organisations that aim to improve environmental sustainability.

The hotel is a partner of the Air New Zealand Environment Trust, and last year the hotel management team planted over 270 trees as part of an extensive regenerative planting programme.

A recent community initiative sees the hotel kitchen donating surplus food from their restaurants to Kiwi Community Assistance who distribute to local families in need, so far totalling over 740 ice cream containers. The hotel is also a long standing sponsor of the Mary Potter Hospice, the Island Bay Marine Education Centre, and the Royal Forest and Bird Protection Society of New Zealand Inc.

Steve Martin, General Manager, comments “I am thrilled that we have been presented the Hotel Industry Environmental Initiative Award. Our waste, water and energy conservation, and community initiatives over the past year have enabled us to significantly minimise the hotel’s impact on the natural environment. I am proud of my team, and their hard work has really paid off!”

Grand Hotels International owns and manages eleven 4 – 4 ½ star Hotel Grand Chancellor properties throughout Australia and New Zealand. All Hotels are in prime locations with a range of facilities offering accommodation for the most discerning guest as well as a host of conference and events facilities on a small to large scale, with five venues catering for over 400 people.

Content Sourced from scoop.co.nz
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