CSR
Our sustainable actions for positive hospitality
Our franchisor Louvre Hotels Group - Campanile invested in 2019 in a plan of Corporate Social Responsibility "Target 2025, including 17 objectives derived from the UN's work on environmental emergencies and taking into account the specific features of a hotel's life cycle.
This action plan is complemented by commitments specific to each hotelCampanile Montesson Le Vésinet, for more responsible and sustainable holidays.
And that's exactly what we're doing thanks to Atypio Hotels Resorts. Discover our BetterIt was written and signed by all the hotels in its collection. Share some examples of sustainable actions set up in our hotel in Montesson.
Examples of Sustainable Actions
Our team wants to do its bit to help preserve our planet.
Examples of sustainable actions:
# ENERGY : facilities renovated to save water and energy, preventive maintenance, monitoring of consumption, priority given to purchasing local food products
# WASTEWATER : collection of cooking oils, fats and greases
# ANTI-WASTE : purchasing policy, seasonal restaurant cards, Phénix anti-waste partner, ecopump soap/shampoo in room
# WASTE : reduction of POS/paper menu, waste sorting, recycling: glass, green, yellow, organic waste, batteries, cartridges, (...)
# MISCELLANEOUS : ecolabelled cleaning products and soaps, sharing of best practice between member hotels, information on the accessibility of destinations by public transport, business transport services, renovation policy based on the transfer of sustainable furniture.
EXAMPLES OF SUSTAINABLE ACTIONS
The Campanile Montesson - Le Vésinet hotel is also making a long-term commitment to the Louvre Hotels Group.
Using eggs from alternative to cage-free farming by 2025. This commitment includes both fresh eggs and eggs in egg products.
By 2026, 100 % of our chicken meat supply will come from farms that meet all the criteria of the European Chicken Commitment. This commitment concerns all Louvre Hotels Group establishments in Europe. In France, in addition, at least 20% of these supply volumes will come from farms that guarantee, in addition, access to the open air or a winter garden for the animals.
MADE IN FRANCE
The French companies, short circuits and locavores are favoured, thus enabling the creation of a restaurant menu adapted to the rhythm of the seasons.
Our producers contribute to the quality of your stay through their know-how and commitment to their products.
Try the honey from beekeepers Greg's Honeywhose bees are reared with passion in the west of Paris,
beers from the craft brewery founded in 2012 The Little Sister founded in Sartrouville or at the Folliet café, a master roaster since 1880.
Our establishment also offers its unsold products on the Phénix application to avoid food waste. A concrete and citizen action!
THE WATER WE PRODUCE ON SITE CRYO
An eco-citizen attitude with our partnership with CRYO® Discover a water of exceptional quality that has no impact on the environment. Served in bottles with a simple and elegant design, still or sparkling, CRYO® water is produced and refreshed directly on site. Bottles are no longer transported, stored or thrown away
CRYO®, French society leader in its very high-end positioning in micro-purified produced water (or filtered water) on site
OUR SEASONAL RESTAURANT MENU
We are aware that our restaurant menu is limited to starters, main courses and desserts. This voluntary choice is based on the following motivations:
Guarantee the quality of the flavours offered
Favouring preservative-free, natural and more organic and locavore aix&terra condiments each year
Focus on the consistency of this quality
Limiting waste in a situation requiring overnight changes in the situation (confinement, etc.)
KEY ORGANIC FIGURES:
- And many other jam references etc.
