Sustainability
Our green philosophy
The purpose of the Best Western Gorizia Palace is to combine the comfort of a 4-star hotel to the environmental sustainability.
The hotel pursues an ecological management and hospitality philosophy through four cardinal principles: innovative IT, training, information and monitoring.
The partnership
Thanks to its membership in the Stay for the Planet project by LifeGate, promoted by Best Western, the hotel has started a process of analysis and reporting of environmental performance.
Achievement of the sustainability rating of 4 in a 5 leaves. A snapshot of the environmental performances evaluated in the areas of Energy, Water, Waste, Purchase and Behaviors. Innovative partnership with Life Gate for a project of periodic reporting of environmental indicators, as: CO2 emissions, energy demand and water consumption.
Energy first of all!
The building and the energetic consumptions are constantly supervised by a monitoring system. While the Energy Manager figure defines protocols and verifies implementation of environmental guidelines, in particular the energetic ones. These procedures allow us to reduce the CO2 emissions.
Conveying Green Love
Information and awareness campaigns concerning environmental sustainability have been activated for guests, staff, employees and suppliers. Believe in these values means to positively influence those around us!
Our sustainability actions:
- Sorted waste collection
- Purchases’ analysis and control to reduce wastefulnesses
- Water-save system
- Purchase of biological or label products
- Eco-save bulbs
- Biological corner at the breakfast buffet
Green Key Certification
Best Western Gorizia Palace has affirmed its commitment to environmental and territorial sustainability by obtaining the international Green Key certification, the primary standard of excellence in the field of environmental responsibility and sustainable management in the tourism sector.
The facility has implemented multiple green initiatives, including waste separation, water and energy conservation, the purchase of organic food and beverages from sustainable agriculture, and the reduction of food waste.
A key point is the active involvement of the staff, who are fully engaged in sustainability, aware, and constantly updated on the best practices to be implemented in the daily management of routine activities.
