Posted
Video length: 3 mins.
Article written by
/2021/12/14/61b8b9accb57c_france-3.png)
The hotel and restaurant sectors are trying to be greener. For customers, it has become a real selling point. If there are labels, they are not always very clear, nor known to the general public. Decryption.
Pampered bees on the roof, chemical-free steam cleaning, or an organic breakfast: at Nice (Alpes-Maritimes), a hotel has pulled out all the stops to raise awareness among its customers who favor eco-responsible establishments. The management wishes to show its ecological commitment, and displays the “Green” label. Unique, and for good reason: it was created internally. “In order to allow our customers to discover our approaches and our mentality“, explains Liliya Meynard, general manager of Hotel.
Changing habits
The hotel and restaurant industry is changing its habits. In a beach restaurant in Nice, the products come from the short circuit. “We try to do it as close as possiblee”, assures Ingrid Farrugia, restaurateur. In a four-star hotel, the hunt for small waste allows great savings with the key, an official label recognized internationally. “We have huge savings in terms of energy costs, linen, water, electricity“, assures Catherine Besse, director of the hotel.
View comments