Meeting our guests
Our guests are one of the most important links in the chain of reducing the ecological footprint. The staff is aware of how to deal with overdue items, while in the situation with guests, we are not able to make them follow our eco-rules. But we can create conditions that inspire and guide our guests.
From the moment of arrival, the guest receives basic information about our eco-mission and favorable offers to participate in.
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Communication
From screens in public places, we regularly talk about our STAY IN HARMONY sustainability concept, core principles and achievements.
Separate collection bins are located in public areas. They have a two-color bag system: blue bags are for glass, paper and plastic sent for sorting, black bags are for unsorted waste.
Attracting guests to the problems of separate waste collection, we introduced waste sorting in the rooms, giving the guest the opportunity to make a choice and separate recyclables from garbage. This will allow not only to practice sorting, but also to improve the quality of the collected recyclables.
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Less paper
In order to minimize the use of paper menus, catalogs and plates, the rooms have developed a durable wooden cube with a QR code carved on it, by clicking on which the guest can find out detailed information about the STAY IN HARMONY program and all hotel services.
Guests who already make a choice in favor of preserving the environment can use the Conscious Traveler's Recommendation Card, where eco-shops, vegan and vegetarian restaurants, zero waste bars are located.
Zero waste menu
Restaurants also have all the facilities to stay eco-friendly: Vegetarian and Zero waste items have appeared on the menu. About 40% of the food on the planet is thrown away by restaurants. Once at the landfill, the waste releases methane and hydrogen sulfide, which leads to compaction of the atmospheric layer and accelerates global warming. At the breakfast buffet line, we remind guests about conscious nutrition and the prevention of food wasting. At the same time, we realize that cooks are mainly responsible for food waste. Therefore, together with an experienced chef, we have developed a zero waste menu, the principle of which is to maximize the use of the product in cooking and minimize waste. This is how the recipe for ice cream made from potatoes, ricotta or whey and baked carrots with tops appeared. Note that zero waste dishes correspond to the main menu: the fact is that the taste qualities of some parts of the products of the main menu are not combined in these dishes, but taste great in others.
My Cup Please
Promoting the idea of reducing plastic, we launched the My Cup Please campaign for guests, which offers a 15% discount on hot drinks. Especially for this purpose, beautiful reusable mugs have been developed, which guests can purchase and use for a long time, remembering our hotel.This helps to reduce the use of disposable cups and show the advantages of reusable ones. We strive to give guests the opportunity to get away from the imitation of abundance to carefully selected and thought-out things that have real value: quality, health, care for the environment and society. The new approach should normalize conscious traveling, which will be supported by more and more tourists.
"Installing dispensers in the bathroom instead of plastic tubes is an interesting eco–friendly solution. Cosmetics in tubes are usually not enough, dispensers are larger, and the shampoo quality is excellent."
Anna
"It's nice to see separate garbage collection bins in the rooms, navigation signs for guests quickly help to figure out what to throw away and where. And switching to reusable dispensers dramatically reduces plastic waste. Being in Tasigo, you feel your involvement in the eco activity of the hotel."
Michael