The Grove strengthens its ‘conscious culture’ with introduction of dedicated green team

Hertfordshire hotel The Grove is to reinforce its ‘conscious culture’ with the formation of a dedicated green team, new for 2018.

The newly-created group, starting as a group of three members of staff, will focus on making sure the hotel’s bedrooms, restaurants, bars and spa is a place where luxury and sustainability go hand in hand.

The new green team will increase to a team of 24 and growing and is what Abigail Ankrah, logistics manager at The Grove, describes as the ‘first step in an exciting journey, and a way to start the conversation and to take action’.

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The Green Team meet regularly, with monthly formal meetings and representation from key departments including food and beverage, housekeeping, maintenance and front of house and share ideas, discuss progress and help implement new initiatives.

Reducing the use of single use plastic across the hotel was top of the agenda for the ‘Green Team’. All drinks now come plastic free across all three restaurants and bars, and room service with plastic straws, replaced with biodegradable paper straws, stirrers and cocktail sticks made from bamboo.

The team will continue with existing sustainability initiatives, such as an ongoing partnership with local charity New Hope Trust, a charity set up to help aid the homeless or vulnerably-housed in the local area.

The Grove ‘Green Team’ have joined the ‘Clean the World’ programme, a charity which collects, clean and re-use used guest soap and amenities in countries less fortunate than the UK.

Additional new initiatives are also in place and include a move from traditional, printed newspapers to a complimentary newspaper app, available for all guests to use wherever they wish, across the hotel. While newspapers will still be available on request, it is in making these small changes that The Grove hopes to begin to make a difference.

“It’s about giving guests the ability to choose,” says Ankrah. “We want to make sure the guest experience remains the same but look at providing alternative solutions, that don’t compromise the environment in the process.”

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