The committed individuals that make up our hotel business are genuinely motivated by the protection of our environment and our community. As an Accor Hotel the framework by which we do this is called Planet 21, and in New Zealand this is underpinned by our undertaking to live the Tiaki promise.
Here are just a few initiatives we do to do our bit.
This programme by AccorHotels is our global Corporate Social Responsibility programme within which we are actively monitored. Under Planet 21, the hotel is measured and benchmarked across 21 pillars addressing energy consumption & efficiencies, community contribution, ethical practices, training, diversity and environmental protection.
Externally assessed, our Qualmark Gold rating recognises the ‘best sustainable tourism businesses in New Zealand, with the delivery of exceptional customer experiences an integral part of everything they do. A Gold Sustainable Tourism Award identifies those businesses leading the way in making the New Zealand tourism industry a world class sustainable visitor destination’.
In a bid to reduce waste, we have ceased providing plastic bottled water to our guests – instead offering an elegant bedside carafe for turndown service. Whilst plastic single use bottles continue to be available on request, this initiative alone is estimated to avoid disposing of over 10,000 plastic bottles each year. Turndown service also includes a thought-provoking Maori proverb in the vein of ‘Tiaki’ – our commitment to care for our land and our people.
Another of our waste-reducing actions is our participation in the ‘Beyond Skin Deep’ soap recycling programme. Based in New Zealand, Beyond Skin Deep collect waste bars of soap, sanitize and re-form them to provide soap for communities in need.
This long-standing partnernship between AccorHotels and Trees for Survival connects hotels and schools in local communities (in our case, Queenstown Primary School) and hotels. We provide the school with mostly native seedlings and a growing unit for the children to learn the basics of horticulture and the importance of restoring natural habitats. Once the seedlings are mature enough, hotel staff and students jointly have a planting day in a location identified as needing regeneration. Just recently, we learned the apricot trees donated and grown at the school as part of this programme harvested enough apricots to make jam which was then sold at the school fair to raise money for the school.
We believe we’ve come up with an ingenious way to recycle unused milk from the breakfast buffet. Our chefs make feta and mozzarella cheese to assist with waste reduction & creating innovative products for daily operations.
Both the feta and mozzarella are encouraged to be enjoyed with freshly baked wood-fired pizza bread from the restaurant, with the mozzarella cheese a staple on our signature wood-fired pizzas.
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