Logis Hôtel la Maison Carrée Rest. O'Carré d'Art

The hotel monitors its energy consumption

The hotel has set targets to reduce its energy consumption.

The hotel uses low-energy equipment.

The hotel has put in place actions to regulate its energy consumption.

The hotel regularly carries out maintenance on its appliances/surfaces which may result in excessive energy consumption.

The hotel's electricity supplier is actively committed to sustainable development.

At least part of the hotel's energy usage is powered by renewable energy sources.

The hotel has facilities for soft transport

The hotel promotes sustainable modes of transport

The hotel has electric charging terminals

The hotel monitors its water consumption.

The hotel has set targets to reduce its water consumption.

The hotel has set up rainwater collection systems.

The toilets have water-saving flushing mechanisms.

The hotel has water-saving showers.

The hotel has water-saving taps.

The appliances using water in the hotel are sustainable for the environment.

The appliances using water in the hotel undergo regular maintenance.

The hotel treats its wastewater.

The hotel has put in place sustainable techniques for exterior maintenance.

The hotel is actively involved in protecting and preserving local wildlife.

The hotel has conducted a carbon/energy audit for its venue.

The hotel recycles its waste

The hotel sorts and disposes of hazardous waste (batteries, cells, bulbs, cartridges, toners…)

The hotel recycles food waste.

The hotel monitors its waste production.

The hotel has put in place waste reduction goals.

The hotel has put in place actions to reduce its waste.

The hotel limits food waste

The hotel limits non-food waste

The hotel uses local food and drink suppliers.

The hotel uses food and drink suppliers that are committed to sustainability (sustainable fishing, environmentally friendly food chain, unprocessed products, etc.)

The hotel offers unpackaged/loose food products

The hotel offers local produce.

The hotel offers seasonal produce.

The hotel offers certified organic produce.

The hotel has a kitchen garden/herb garden

The hotel has implemented a solution to replace the plastic welcome bottle, in order to reduce its plastic consumption

When possible, the hotel buys its non-food products locally.

The hotel uses suppliers actively engaged in sustainability for its non-food products.

The hotel does at least part of its laundry in-house.

The hotel uses environmentally friendly non-food products

The hotel uses refillable hotel amenities

The hotel uses mechanical or eco-friendly cleaning systems (microfibre, steam, etc.)

The hotel does not use disposable tableware.

Employees have easy access to the essential information about their job (internal regulations, etc.)

The hotel builds employee loyalty through initiatives that improve their quality of life at work

The hotel asks for and listens to customer feedback.

Customer satisfaction is measured and, if necessary, corrective measures are put in place.

The hotel is able to welcome guests with disabilities.

The hotel works in partnership with other organisations/companies/charities on social and/or environmental projects

The hotel has been awarded an environmental certification

The hotel has been awarded an environmental label

The hotel has an environment policy.

The hotel has an HR policy.

The hotel actively promotes gender equality.

The hotel has implemented measures against all forms of exploitation or harassment.

The hotel oversees and maintains compliance with all applicable health and safety measures to ensure the well-being of its customers, staff and the local community.

The hotel promotes its sustainability initiatives and encourages guest involvement.

The hotel promotes its sustainability initiatives and encourages employee involvement.

The hotel organises training sessions for its employees, supporting them and helping them to develop their skill sets.