Responsible tourism: Copenhagen hotel and spa, Denmark
We want to be carbon neutral. On behalf of our energy suppliers, we aim at neutralising the carbon emissions associated with their deliveries to us. We want to implement a number of energy-saving initiatives and accordingly reduce our energy consumption by 10% by year end 2012 availing us of the opportunities provided by technological development.
We have a listing at our website showing activities in detail eg.:
Transport: All employees are presented with a cycle helmet with the message “Because we use our heads – CO2 neutral hotels”. Similarly, employees who participate in the annual DHL fun run receive running clothes with the slogan “Because it can’t happen fast enough – CO2 neutral hotels”.
Towels: A new towel system is tested. The old system of “leave it on the floor or hang it up” was not working satisfactorily, as the length of stays during winter is often only twenty-four hours. We therefore test a new system: A towel is placed in the bathroom while the other towels are stored “just slightly” out of sight in the cupboard with a request that guests only use a single towel if they are just having a quick shower.
Project Energy Trim: A major energy optimisation (Energy Trim) has been performed in all heating systems in collaboration with Danfoss.
Maize glass: Decomposable disposable glass created from maize is introduced in all bathrooms. We have also introduced new guest articles such as soap, shampoo etc, which are all marked with the EU’s Ecolabel Flower.
Furthermore, Hotel King Arthur has been awarded with the worldwide eco-label, Green Key. By obtaining the Green Key we show a sense of responsibility for our surroundings and society. In order to obtain The Green Key a company has to fulfill a list of environmental requirements. These requirements are contained in a number of criteria which are listed below:
• The hotel must have an environmental policy and formulate objectives and an action plan for their constant improvement. • The hotel must comply with national environmental legislation. • The total water consumption must be registered at least once a month. • The staff and cleaning personnel must regularly check for dripping taps and leaky toilets. • Paper towels and toilet paper must be made of non-chlorine bleached paper or must be awarded with an eco-label. • The establishment must separate waste into the categories that can be handled separately by the local or national waste management facilities. • If the local waste management authorities do not collect waste at or near the establishment, then the establishment must ensure safe transportation of its waste to the nearest appropriate site for waste treatment. • Energy use must be registered at least once a month. • At least 50% of the light bulbs must be energy efficient. • Heating, air-conditioning, and other electric devices must be based on time schedules for when the accommodation facilities are not in use. • The majority of the rooms must be non-smoking. • Chemical pesticides and fertilizers cannot be used more than once a year, unless there is no organic or natural equivalent. • Flowers and gardens must be watered in the early morning or after sunset. • The stationery, brochures, etc. produced or ordered by the establishment must be awarded with an eco-label or produced by a company with an environmental management system.
We take our social responsibility very seriously. We sponsor art, particularly the Copenhagen's jazz arena. We are collaborating with Copenhagen Jazzfestival, Copenhagen Jazzhouse, Jazzhouse Montmatre.
We support the homeless by sponsorships, dinner arrangements and by employees working for the homeless organization.
We also work with VisitCopenhagen to retain good relations with our local community and our guests.
Furthermore, as part of the Green Key requirements:
• The hotel must be able to inform its guest about local public transportation systems and other alternatives. • When it is possible the establishment must purchase and register the amount of labeled (organic or other acknowledged eco-label) foods and focus on buying locally produced product, when they have less impact on the environment than non-local products. • The hotel must keep guests involved and informed about its environmental policy and goals and always encourage guests and the local community to participate in environmental initiatives. • The hotel must appoint an environmental manager who ensures that staff receive training on environmental issues.
It is our hope that by making these commitments, we can give our guests, customers and other stakeholders full confidence in the service and products we provide, and that they are based on solid principles of social, environmental and economic responsibility.