The first measure is managing energy consumption (sub-metering, temperature control, time scheduling and team training): immediate effect, with no investment. Catering follows, with seasonal products, more plant-based food and tackling waste, reducing the total footprint by 15 to 25% for a hotel with a restaurant. Responsible purchasing (durable linen, refillable guest amenities and repairable furniture) is cost-neutral within 12 months. Energy renovation requires substantial investment but determines whether the -40% target under the Tertiary Decree can be met in 2030. Active and sustainable travel completes the approach.
Read the source article: A hotel's Bilan Carbone®: 10 to 30 kgCO2e per overnight stay