La Grée des Landes

Boosting Sustainable Tourism Through Certification

EUROPEAN GOOD PRACTICE COLLECTION 2021

NOMINATION FORM

Please send until 6^th August 2021 to (herbert.hamele@ecotrans.de / cc diego.nunez@ecotrans.de)

NOMINATING CERTIFICATE

Green Globe

Contact Person:

bcox@greenglobe.com

NOMINATED BUSINESS

La Grée des Landes, Éco-Hôtel Spa Yves Rocher

Internet contact

www.lagreedeslandes.com

Size of business (if known)

Medium (from 50 to 249)

Category

Serviced accommodation

Country

France

Destination, with related protected area(s)

Contact Person at the nominated business

resa.hotel@lagreedeslandes.com

OUTSTANDING CONTRIBUTIONS

according to following SDGs on Tourism4SDGs.org:

Please indicate very briefly their exemplary or innovative actions and measurable achievements (including quantified results if known)

SDG 12 - Responsible Consumption and Production

The tourism sector needs to adopt sustainable consumption and production (SCP) modes, accelerating the shift towards sustainability. Tools to monitor sustainable development impacts for tourism including for energy, water, waste, biodiversity and job creation will result in enhanced economic, social and environmental outcomes.

To achieve the highest energy saving performance within buildings nothing has been left to chance. The orientation of the building has south-west facing windows so that guests can enjoy the sun throughout the day, green roofs naturally regulate indoor temperatures, and cellular concrete and hemp wool improve the thermal insulation and sound proofing qualities of walls. In addition, wood-fired boilers use renewable wood produced in sustainably managed local forests. Not forgetting, of course, the installation of solar panels on rooftops and the highly energy-efficient lighting used everywhere.

At La Grée des Landes, water also is at the very heart of our concerns, and every effort is made to save it. The water from the relaxation pool is recycled then used in restrooms while water from the Wellness Space swimming pool along with rainwater is used to irrigate plants and flowers. Wastewater is also recycled in the hotel park which is located in woodlands. It flows through a filter basin surrounded with reeds to provide aeration and development of bacteria. Then it is captured within a pond lined with filter plants and cleared of all impurities before flowing into the soil. It should be noted that the low flow shower heads installed in bathrooms also help to halve water consumption!

SDG 13 - Climate Action

Tourism contributes to and is affected by climate change. Tourism stakeholders should play a leading role in the global response to climate change. By reducing its carbon footprint, in the transport and accommodation sector, tourism can benefit from low carbon growth and help tackle one of the most pressing challenges of our time.

 To achieve the highest energy saving performance within buildings nothing has been left to chance. The orientation of the building has south-west facing windows so that guests can enjoy the sun throughout the day, green roofs naturally regulate indoor temperatures, and cellular concrete and hemp wool improve the thermal insulation and sound proofing qualities of walls. In addition, wood-fired boilers use renewable wood produced in sustainably managed local forests. Not forgetting, of course, the installation of solar panels on rooftops and the highly energy-efficient lighting used everywhere.

SDG 14 – Life below Water

Coastal and maritime tourism rely on healthy marine ecosystems. Tourism development must be a part of Integrated Coastal Zone Management in order to help conserve and preserve fragile marine ecosystems and serve as a vehicle to promote a blue economy, contributing to the sustainable use of marine resources.

Exemplary or innovative actions:

Measurable achievements:

SDG 15 – Life on Land

Rich biodiversity and natural heritage are often the main reasons why tourists visit a destination. Tourism can play a major role if sustainably managed in fragile zones, not only in conserving and preserving biodiversity, but also in generating revenue as an alternative livelihood to local communities.

The French Birds Protection League (LPO) has been monitoring the hotel grounds since its creation and regularly takes a census of all fauna and flora. These practices are primarily undertaken so that the Éco-Hôtel can adapt its practices to promote local biodiversity. The Management Plan (SMP) and the alterations introduced from its earliest days, have had a very positive impact on native fauna and flora. In ten years, an increase in the number of species has been observed for almost all the animals. Fox, badgers, rabbits, pipistrelles, tawny owls, larks, frogs and butterflies are just a few of the wildlife species that live here.

SDG 8 - Decent work and Economic Growth

Tourism, as services trade, is one of the top four export earners globally, currently providing one in ten jobs worldwide. Decent work opportunities in tourism, particularly for youth and women, and policies that favour better diversification through tourism value chains can enhance tourism positive socio-economic impacts.

Exemplary or innovative actions:

Measurable achievements:

SDG 17 - Partnership for the Goals

Due to its cross-sectoral nature, tourism has the ability to strengthen private/public partnerships and engage multiple stakeholders – international, national, regional and local – to work together to achieve the SDGs and other common goals. Public policy and innovative financing are at the core for achieving the 2030 Agenda.

Three new eco-designed Botanical Suites were launched earlier this year. Located in the heart of La Grée des Landes Park, all suites are constructed of sustainable materials such as dry shale stone with wood cladding, grass rooves and pergolas wood. Each suite’s terrace is lined with dry stone and surrounded by flowering, fragrant plants. And guests are delighted when native birds and squirrels visit the Botanical Suites that blend in seamlessly with the natural environment.

Students from Jeanne D ' Arc Saint Ivy Hotel were welcomed to the onsite kitchen garden by Chef Gilles de Gallès who heads, Les Jardins Sauvages, the gourmet organic restaurant. The students discovered how organic cuisine is created from eco-friendly locally grown fruit, vegetables and aromatic herbs. They also discussed the effect eco-design has on the environment in creating a sense of wellbeing and reducing the property’s carbon footprint.

Measurable achievements:

Link to further information about the nominated business (if available):