SUSTAINABILITY DEVELOPMENT

“Deeply committed to reducing our carbon footprint, my team and I carry out the following actions:”

Richard de Warren, owner and manager

Energy management :

- Heating and air conditioning come exclusively from urban heating and cooling networks, powered 54.1% by renewable or recycled energy sources.

- Internal heating and air conditioning pipes are insulated according to certified standards to prevent heat loss.

- Each room and suite is equipped with an energy saver.

- The entire establishment uses low-consumption LED bulbs.

Water management :

- Flow restrictors are installed on taps and showers.

- In 2023, we internalized our laundry service, eliminating external transportation and allowing better control of our water, energy, and cleaning product consumption.

- Watering of green spaces is adapted to weather conditions, carried out during off-peak hours, and optimized to minimize needs.

Waste reduction :

- Selective sorting is implemented in internal areas.

- Progressive elimination of single-use plastics.

- We limit paper printing and favor digital formats for reception, communication, and billing.

Responsible food sourcing :

- Breakfast offers carefully selected local, organic, or seasonal products.

- We collaborate with regional producers and artisans, following a short supply chain approach.

- Food waste prevention is part of our organization, with careful portion management.