2014 Registration Document and Annual Financial Report - page 73

2
CORPORATE RESPONSIBILITY
Environmental commitments
Food services account for more than 50% of the waste produced,
in the form of oils and fats. Though some hotels do not have
restaurants, they do nevertheless serve a breakfast, which also
produces waste.The second biggest source of waste is packaging:
card, paper, plastics (relatively limited). Hotels produce small amounts
of hazardous waste.
Waste management and performance
Accor’s waste management efforts are today focused on the use of
appropriate treatment processes for hazardous waste and on the
optimization of sorting to increase the proportion of waste recycled.
Charter 21 recommends sorting and recycling 12 categories of
waste. The chart below shows the proportion of hotels that have
set up this kind of sorting process.
Proportion of hotels practicing waste recycling
2013
2014
Batteries
Printer cartridges
Fluorescent tubes and compact fluorescent bulbs
Paper/card
Glass
Ionic fire detectors
Food oils
Fats (via wastewater grease trap)
Plastics
Metal packaging
Food waste
Garden waste (for hotels with grounds)
98%
98%
94%
98%
94%
96%
90%
91%
87%
89%
86%
88%
92%
91%
85%
83%
74%
75%
63%
66%
47%
48%
66%
66%
Data on the amounts of waste produced and the percentage of
hotels practicing waste sorting yield a figure of around 60% for the
proportion of waste sorted by hotels for recycling or for appropriate
treatment (for special waste such as batteries and printer cartridges).
In 2014, Accor launched a project for redefining its waste
management policy and optimizing its methods for tracking waste
management performance.These new arrangements, for rollout in
2015, will contribute to Accor’s quest for continuous performance
improvement, and bring more reliable tracking of the quantities of
waste produced and sorted.
Registration Document 2014
71
1...,63,64,65,66,67,68,69,70,71,72 74,75,76,77,78,79,80,81,82,83,...332
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