Hotel wins top award for green initiatives
THE JAMES Cook Hotel Grand Chancellor’s conservation efforts has earned it one of New Zealand’s highest hotel industry environmental awards.
The Wellington hotel has many conservation initiatives in place, saving about 46,5000 litres of water a year through its ‘‘go green’’ initiative, recycling kitchen waste into chook feed and smaller plate sizes at the selfservice buffet to reduce overloading.
That commitment to its environmental and social responsibilities has resulted in the James Cook taking top honours, the Greenfield Hotel Industry Environmental Initiative Award 2014, at the recent New Zealand Hotel Industry conference in Auckland.
The news has thrilled general manager Steve Martin, who says the hotel’s waste, water and energy conservation, and community initiatives over the past year have enabled it to significantly minimise the hotel’s impact on the natural environment.
‘‘I am proud of my team, and their hard work has really paid off.’’
Located in Wellington’s CBD, the James Cook has 268 rooms, two restaurants, conference and gym facilities.
While it is committed to providing great customer service and quality accommodation, Martin says his hotel is also firmly focused on conservation and community initiatives.
There’s been a social and environmental sustainability plan in place since 2009, whereby a ‘‘green team’’ made up of staff members is responsible for ensuring the hotel maintains sustainability initiatives and generates new ways to support conservation goals.
It’s no surprise then that the James Cook has been awarded silver-level environmental certification from both Qualmark and the international environmental certification agency EC3, and is currently working on obtaining its Qualmark gold status.
The introduction of the green team’s numerous initiatives have played a huge part in developing the hotel’s environmental footprint, says Martin.
They’ve developed actions, such as the staff ‘‘switch off’’ policy, investing in new environmentally friendly products such as dual flush toilets, enviro-choice toilet rolls, and more energy-efficient boilers, washing machines, computer monitors and mini-bars.
The two restaurants have switched to serving the more ecologically friendly blue cod rather than red snapper, and about 46,500 litres of water is saved annually through aninitiative for guests staying more than one night, where they can choose not to have their towels and bedding laundered.
All kitchen food scraps are composted and the introduction of smaller plates in the self-service buffet restaurant Whitby’s has resulted in buffet plate waste reduce dramatically.
In addition, about 40 litres of food waste is taken to the Island Bay Marine Education Centre each week as chook feed for the staff chickens.
‘‘Overall, the amount of waste sent to landfill has decreased markedly,’’ Martin says.
Outside of the hotel, supporting local community groups is another focus - leftover toiletries are donated to Wellington’s City Mission, a clothing collection bin has been installed on-site for staff to drop off unwanted items and unclaimed lost property, management have been tree planting and staff volunteer for Mary Potter Hospice.
Most recently, the hotel kitchen has been donating surplus food to Kiwi Community Assistance which distributes to local families in need in the Newlands area.
The James Cook has also donated 24 queen size mattresses, four china cabinets, a kitchen complete with appliances, TVs, dressing gowns and clothing to the charity.
Other community and conservation initiatives the hotel runs year-on-year include helping out on Daffodil Day for cancer research, Loud Shirt Day for deaf children, Mary Potter Hospice’s Strawberry Festival and street collection, and Westpac’s Wellington Chopper Appeal.
‘‘Our staff certainly go above and beyond to help out in the wider community,’’ Martin says.
‘‘A good example of that is the staff here who every year volunteer at the Island Bay Marine Education Centre,’’ he says.
The hotel also shows support for organisations that aim to improve environmental sustainability, partnering with the likes of ALSCO NZTS and Waste Management.
As a partner of the Air New Zealand Environmental Trust, established to help restore New Zealand’s eco-systems and make a positive difference for the environment, the hotel contributes from each room night booked on its website. Guests can also donate via donation boxes in reception.
The James Cook has been working with its paper washroom supplier ALSCO NZTS since 2009, buying a range of sustainable products such as toilet paper and facial tissues, and Waste Management looks after all waste, from recycling and general waste to specialised waste such as batteries and light bulbs.