OUR GOALS
We work to ensure the community has the knowledge, resources and opportunities to make a real change in society.
We see our goals as collective efforts and tools for connecting and building a stronger Sustainability Movement.
GREEN BUILDING & POSITIVE HOSPITALITY
by Musliha Borhan
Comply with standard flow rates for all showers, taps and toilets
Use LEDs or energy-efficient light bulbs
Use eco-friendly paint or carpet
Offer a charging station for electric cars
Install automatic metering and sub-metering of water, energy and temperature
Have a renewable energy generation system
Have a cogeneration or energy recovery system
Receive power from a «green» energy supply
Insulate the domestic hot water, heating, and air conditioning networks, as well as devices with significant heat loss
Commission an expert to perform a regular water/energy diagnostic on the hotel
Reuse grey water
Have the building's thermal performance checked regularly
Receive low-carbon or sustainable building certification for construction & renovation work
Use eco-friendly products and processes for treating pool water
Offer an alternative to plastic water bottles
Offer honey from beehives installed around the hotel
ECO-AMENITIES
by Steven Ding
Propose guests to reuse towels and linen
Offer eco-friendy amenities (soap, shower gel, shampoo)
Use eco-certified cleaning products
Remove plastic straws, stirrers and cotton buds
Guarantee proper treatment of waste water
Sort your hazardous waste & at least 2 types of waste from the following: paper, glass, cardboard or plastic
Have eco-designed bedding in guest rooms
Offer eco-friendly products or remove them, for all listed products : toilet papers, tissues, paper towels, On-eused tumblers, Trash bags
Install an urban vegetable garden
Introduce a process for managing occupied and unoccupied modes for rooms and communal areas
Collect and reuse rain water
Automatically turn off heating or cooling systems if a window is open
Use eco-friendly landscape maintenance products or ban chemical treatments
Sort and recycle paper, glass, cardboard and plastic
Install recycling bins in guest rooms and meeting rooms
Install a waste compactor
SUSTAINABLE DINING
by Chef Murti
Ban the use of threatened fish species
Roll out a programme to fight food waste
Offer wild fish or fish farmed using responsible methods
Stop using palm oil or use sustainable palm oil
Collect and recycle cooking oil
Install grease tanks to collect and recycle cooking grease
Ban controversial additives in 5 products; reduce fats and sugars
Offer at least 10 regional products and ensure ¾ of the fruit and vegetables on offer is seasonal
SUSTAINABLE F&B TREND
by Jaideep Giri
Recycle food waste
Offer eco-friendly or socially responsible welcome gifts or products in the hotel shop
Donate or sell on unused food products
Offer responsibly-produced tea or coffee at breakfast
Cater for different dietary requirements (vegetarian, etc.)
SUSTAINABLE PROCUREMENT
by Donna Wong
Provide eco-friendly sheets or bedspread covers
Provide eco-friendly towels
Use and Offer eco-friendly printing paper : internal and external prints
Follow the 'Ethics and CSR checklist' for purchases made directly by the hotel
Offer only free range or non-caged eggs (eggs in their shells and egg products)
Offer two major food products that are organic or certified agro-ecology produce
Offer an alternative to plastic where available
SUSTAINABILITY AWARENESS
by Namirah Khamsani
Have a certification or third-party environmental label
Publicise the hotel's Planet 21 actions on social network
- Support a local association
Organise projects to raise funds and collect donations
Open up to the surrounding area and support the local economy
Offer sustainable trips or activities nearby the hotel
Display Planet 21 messages about measures unique to the hotel
Organise a guest awareness-raising event around Planet 21 or Solidarity
COMMUNITY INVOLVEMENT
by Deon Quek & Hanna Baek
Offer eco-friendly transport services
Use eco-friendly magnetic key cards for guests rooms
Donate products being phased out for reuse or recycling
Implement at least one systenatic measure to reduce the amount of paper used for printing
STAFF WELFARE AND DIVERSITY
by Leslie Lenus & Jeaine Tan
Roll out the WATCH child protection programme
Implement collective planning for work schedules
Implement concrete action on diversity
Facilitate staff members' ommutes between home and work
Facilitate staff lodging
Highlight the Planet 21 commitment on a dedicated wall mural
HEALTH AND SAFETY
by Kuna Sagaran
Institute a staff committee on health, safety and well being
Train staff on health and well-being at work
Train staff on appropriate behaviours and attitude at work
Raise awareness internally on the fight against staff illiteracy