Other initiatives on biodiversity
Accor is extending its biodiversity commitment by promoting
responsible eating in our hotel restaurants, in particular with the
goal of having all of the hotels ban endangered seafood species
from their menus by 2015.
Among the Charter 21 indicators, two actions concern more
sustainable grounds management. This reflects the fact that,
with 65% of our hotels having parks and gardens, the issue of
pesticide use represents a fairly significant challenge in protecting
and promoting biodiversity. In 2014, 71% of our hotels with a park
or garden used green garden products.
The vast majority (78%) of Accor hotels are located in downtown
and suburban areas, where local treatment services, especially for
water and waste, are available.
For building and refurbishment projects in environmentally sensitive
areas, detailed environmental studies are conducted to anticipate
and minimize any adverse impact on their surroundings. Guidelines
on sustainable construction were introduced across the Group in
2008, and updated in the form of a guide in 2013 (see page 65).This
covers in particular a hotel’s integration into the natural environment,
which requires a siting and pollution study by a qualified engineering
firm prior to construction.
Hotel waste comes from three main sources:
inputs, such as packaging, consumables (light bulbs, etc.),
complimentary products and foodstuffs, for which the priority is
to reduce volumes at source by getting purchasing departments
involved and to limit scrap during in-hotel handling;
refurbishing and construction waste, where recycling is
guest waste, where the focus is on increasing the percentage
of sorted and recycled waste.
Analysis of Accor waste
Wastemanagement challenges can be appreciated froman estimation
of outgoing flows of hotel operating waste (
from renovation and construction work). Across the 3,700 hotels in
the Accor Group, operating waste totals around
This averages out at 45 tonnes per hotel overall, though average
figures for different hotel categories vary widely: 7 tonnes per year
for the “budget” category, 34 for the “economy” category, 69 for
the “mid-range” category and 94 for the “luxury, top-end” category.
Estimated waste figures are based on information from hotels
reporting annual waste production data. They only include waste
tonnages per sorted type. Where hotel data for a particular waste
type is missing, an estimation is used consistent with other types.
The table below lists figures for each type of waste:
Breakdown of 160,000 tonnes of waste by type
Food waste, food oils, fats
Hazardous waste, chiefly batteries, printer cartridges
and compact fluorescent light bulbs
Garden waste (for hotels with grounds)
(e.g. scrap metal, crockery, non-recyclable throwaway items,
Registration Document 2014