Corporate Social Responsibility

The Best Western Kings Manor Hotel recognises its environmental responsibility, and has an on-going commitment to seek efficient ways of reducing the impact that its business activities have on the environment.

The hotel also considers the interests of society by taking responsibility for the impact of its activities on employees, customers and the community. This places a requirement on us to conduct our business responsibly and ethically.

Environmental Policy

In a drive to establish best practice in the development and management of eco-tourism matters, the Best Western Kings Manor Hotel embraces as policy the guidelines set out by the Green Tourism Business Scheme (GTBS).

The GTBS is an environmental accreditation scheme for tourism related businesses, launched in the late1990s by VisitScotland (formerly the Scottish Tourist Board). The scheme encourages tourism businesses to improve their environmental performance by developing and implementing cost efficient ways of conserving energy, recycling waste and where appropriate, encouraging the wildlife, flora and fauna within its grounds.

The Green Tourism Award

In 1997, the Best Western Kings Manor Hotel’s environmental performance was first evaluated. This assessment resulted in the hotel being granted Silver Award recognition.

We were the first hotel in the UK to receive GTBS accreditation.

Following re-evaluation in 2000, the hotel’s endeavours over the preceding three years were recognised by it being upgraded to Gold Award standard, the highest award achievable, and following bi-annual inspections since, the Gold Award has been retained. We are not content to sit on our laurels however, and continue to strive to further improve the environmental performance of the business.

The following are examples of current practices adopted:

 

Energy

• Radiator thermostats have been installed in all bedrooms, public areas and offices so that individual room temperatures can be separately controlled.
• Curtains throughout the hotel are interlined to provide better insulation.
• Newer bedrooms benefit from modern wall insulation and being double glazed with ‘K’ glass, thus improving heat retention.
• Energy saving lamps have replaced traditional lamps in most locations throughout the building.
• Dimmer switches are fitted in most public areas.
• PIR sensors are have been installed in some bedroom corridors, so that full lighting is only on when someone is on the corridor.
• All external lighting is fitted with timers or movement sensors.
• Housekeeping and other staff are trained to switch off appliances when not in use. TVs are not left on standby.
• Timers have been installed on lighting and heating systems to prevent unnecessary use of energy.
• The hotel installed new energy efficient boilers in 2008.
• In Clubrooms, room key activation of the electricity supply is installed, so that there is no wastage of energy through lights being left on when rooms are unoccupied.
• Night lights have been fitted in over 60% of en-suite bathrooms. This obviates the need to put on the main light (and ventilator fan).
• A new Kone elevator, installed in 2007, uses half the electricity of a conventional lift, and no oil is used in the operating machinery. 95% of the entire lift is recyclable.

Water & Chemicals

• Flow regulators have been fitted to taps throughout the building, wherever practicable.
• Low-flow replacement showers are being introduced to reduce of water usage.
• As bedrooms and public washrooms are refurbished, smaller dual-flush cisterns are installed so as to reduce water usage.
• Smaller capacity kettles have been introduced to guest bedrooms to reduce the amount of water being heated.
• The hotel promotes an option for guests to reduce the frequency of having their towels changed. This saves water and reduces the use of detergents in the laundering process.
• Washing machines are only used for full loads, and are run at reduced temperatures whenever practical.
• Dosage systems control the dilution and usage of chemicals in washing machines.
• Water butts are in place in the garden to collect rainwater for use in watering planters and shrubbery.

Waste and Recycling

• Locally based contractors uplift various types of waste for recycling, such as glass, cardboard, waste paper, plastic bottles and cooking oil.
• Collection points for clean waste paper, cardboard and plastic have been established in key back-of-house locations, and in the hotel’s leisure centre.
• Wherever possible, we re-use office paper which has only been printed on one side, for internal documents. Otherwise, we print on both sides of office paper whenever practicable.
• Bedrooms – individual soaps and shampoos are being replaced by dispensers in en-suite facilities. This has reduced not only over use and wastage of the products concerned, but significantly reduced plastic container waste.
• Information cards in bedrooms advise guests of our environmental efforts, and encourage them to place clean paper and plastic waste at the side of the waste bin, ready for staff to remove it for recycling.

Purchasing

• Wherever possible, the business seeks to purchase from local suppliers, therefore reducing the impact on the environment associated with the transportation of goods.
• When the option exists, the hotel aims to select suppliers who can demonstrate that they have sound environmental policies in place in the running of their businesses.
• Consideration will be given to purchasing organically produced foodstuffs.
• Wherever possible, the business uses only paper products that are produced from recycled material or from wood sourced from sustainable forestry.
• We endeavour to ensure that all detergents used in the hotel are phosphate and particularly chlorine free.
• Equipment purchasing practice includes the identification of low energy appliances when replacing existing equipment.
• We “bulk buy” wherever practicable, thereby reducing the amount of packaging for recycling.

Green Team

A "Green Team" has been established comprising nominated members of staff from various departments.

Through the efforts and initiatives of the team, staff awareness of the hotels ‘Green Policy’ and wider environmental issues is promoted. Team members are expected to lead by example, and encourage sound environmental practice in their own and other departments.

The team is looking into ways in which energy use and waste creation in the hotel’s individual departments can be measured, with a view to introducing specific targets for reduction.

Staff members are encouraged to walk, cycle or use public transport to commute to and from work, whenever possible.

Community

In order to become involved in community ‘Green’ initiatives, links have been established with a local environment group PEDAL (Portobello Energy Descent And Land Reform) a member of the Transition Towns grouping.

PEDAL’s aims include the combating of climate change by reducing fossil fuel use through re-localising.

The hotel has offered to support PEDAL in a variety of ways, as opportunities arise. We hope to be involved in the setting up of a local ‘Community Orchard’ which PEDAL is working towards establishing on a site close to the hotel (2009).

The hotel seeks other ways of supporting local projects concerned with environmental issues, and when suitable opportunities arise, staff will be encouraged to participate in such projects.

The ‘Green Folder’

This folder includes information relating to public transport and other environment matters which may be interesting and helpful to visitors to the hotel. Please ask for the folder at Reception. If there is any additional information which you think could be included in the ‘Green Folder’ please let us know.

Feedback

We would welcome guests' comments on their experience of the hotel’s environmental efforts, and any suggestions as to what we might do to enhance them will be considered.