Green Key campsite criteria and explanatory notes
1 January 2019 – 31 December 2020
INTRODUCTION
The Green Key campsite criteria are eligible for campsites, eco-camps, desert camps, etc. The Green Key campsite criteria are also adapted to be eligible forholiday parks. In order to be eligible for Green Key, the applicant establishment has a legally acquired property, land and water rights, and complies withlocal, communal, and indigenous rights.

1. ENVIRONMENTAL MANAGEMENT
1.1

The management must be
involved and appoint anenvironmental manager fromamongst the staff of theestablishment. (I)To ensure that the work with Green Key is well implemented and administered, the management of theestablishment is in charge of appointing an environmental manager from the establishment.
The appointed environmental manager is in most cases a part-time function. It can be any staff member,but is most often seen to be the chief engineer, the person responsible at the reception or the generalmanager. The position as environmental manager could be mentioned in the person’s job description.
The main functions of the environmental manager include: Being contact person for all environmental/sustainability matters to management, staff, suppliers,
and Green Key national/international representatives
 Being responsible for instructing and supporting other staff members on
environmental/sustainability matters Being responsible for gathering, managing and updating the environmental data on cleaning, waste
and the efficient use of gas, water and electricity
 Being responsible for the development and implementation of the environmental policy and action
plan of the establishment
The environmental manager is in charge of communication with Green Key in relation to the application or1

re-application for Green Key. In the case of an establishment changing environmental manager, Green Key
is informed about the change.
During the audit, the environmental manager is normally present to answer and explain about the work at
the establishment with regards to environmental matters in general and Green Key related criteria
specifically.
1.2

The establishment must
formulate an environmental
policy. (I)To ensure an overall frame for the sustainability work of the establishment, an environmental policy isformulated. It describes the overall aims and level of ambition for the environmental performance of theestablishment in relation to environmental management and environmental training, information andawareness raising. The environmental policy of the establishment is reviewed every third year to allow forcontinuous improvement.
In order to constitute a long-term sustainability management system that is suitable to its size and scale, theestablishment’s environmental policy includes environmental issues as well as having references to social,
cultural, economic, quality, human rights, health, risk and crisis management issues (a number of theseissues can also be included in the CSR policy, see criterion 11.1).
The environmental policy is a general statement with a commitment for continuous improvements andmonitoring, but it does not deal with specific issues or how to handle them. The environmental policy ismore ambitious than only complying with legislation and regulations.
The environmental policy is preferably elaborated in cooperation with the staff and compiled in a way that
includes and commits both contributions from the management as well as from the staff. The
environmental policy is normally signed by the general manager of the establishment. After production, theenvironmental policy is available to all employees of the establishment.
It is strongly encouraged that each establishment has its own environmental policy, but if the establishment
is part of an international or national chain, a common environmental policy could be shared for more than
one establishment within the same chain.

2During the audit, the establishment presents the environmental policy document and its availability to thestaff of the establishment. It is checked that the environmental policy is less than three years old and that isa general document including environmental issues as well as references to other sustainability issues.
1.3

The establishment must
formulate objectives and anannual action plan for constantimprovement. (I)To ensure a more concrete plan for the sustainability work of the establishment, objectives and an annual
action plan is formulated. The objectives and annual action plan reflects the concrete work towards fulfilingthe environmental policy and includes specific objectives to be reached in the coming 1-3 years and anaction plan of how to reach the planned objectives in the coming year.
In order to constitute concrete objectives and actions for the long-term sustainability management systemthat is suitable to its size and scale, the establishment’s objectives and action plan includes environmental
issues as well as references to social, cultural, economic, quality, human rights, health, risk and crisis
management issues.
It is expected that the establishment formulate a minimum of three action points within different areas ofoperation of the establishment. When preparing the objectives and annual action plan, it is strongly
encouraged to use the Green Key criteria for inspiration. Compliance with some of the guideline criteria not
yet implemented, as well as how to further engage in already implemented imperative and guideline
criteria could become part of the plan. It should be noted that the establishment must ensure compliancewith an increasing percentage of guideline criteria during additional years of holding the Green Key award.
Objectives and actions that are already fulfilled cannot be added in the objectives and annual action plan.
If the establishment is part of a larger chain, there can be an overlap between the objectives/actions
formulated within the chain and the ones used in Green Key.
During the audit, there is an administrative check-up of the presence and the content of the objectives andannual action plan document for the coming year, and its availability for the staff of the establishment. It ischecked that the document includes a minimum of three actions points within different sustainability areas
and different areas of operation. If the establishment has had the Green Key for more than one year, there
is also an evaluation of the work with the objectives and annual action plan in the past year. In the case thatsome planned actions were not carried out, there is a discussion about why the applicant establishment was
not able to carry out the planned actions during the past year.

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1.4

All documentation concerning theGreen Key must be kept andmaintained in a binder ready for
inspection. (I)To have all information easily accessible, the Green Key binder is normally organised according to the GreenKey criteria sections and numbers containing all the relevant and updated documents showing compliancewith each criteria.
The Green Key binder can be a physical binder with paper copies of the various documents or it can be anelectronic binder with the documents organised in folders (e.g. as part of the Intranet of the establishment).
During the audit, the environmental manager presents the Green Key binder for inspection in general and for
proof of compliance with the various Green Key criteria.

1.5

The environmental manager mustensure that the Green Key criteria
are reviewed annually. (I)Compliance with this criterion is only relevant if the establishment is re-applying for the Green Key award.
The environmental manager is in charge of going through the Green Key application form and material, thelatest audit report and the latest decisions and recommendations by the auditor or national/internationaljury.
The environmental manager pays special attention to changes in compliance with imperative or guideline
criteria since the last review and reports it to Green Key.
When the environmental manager signs the application for renewal of the Green Key award, he/she confirmsthat an annual review of the Green Key criteria has been ensured and there is information about changes incompliance since last year. The environmental manager confirms compliance with all imperative criteria andthe required percentage of guideline criteria.
During the audit, it is checked that the feedback regarding changes in criteria compliance in connection withthe application for renewal of the Green Key award is consistent with the outcome of the audit.

1.6

The establishment must establish
active collaboration with relevant
stakeholders. (I)The aim of this criterion is to enhance the active role the establishment plays in creating environmental
awareness in the local area around the establishment and promoting environmentally friendly practices tocollaboration partners.
The criterion is mainly focusing on collaboration on environmental issues, but it could also refer to social,
cultural, economic, quality, human rights, health, risk and crisis management issues. Where appropriate,

4Green Key encourages the establishment to cooperate with stakeholders involved in the protection andenhancement of local historical archeological, culturally, and spiritually significant sites and traditions.
The relevant stakeholders (at least two types of stakeholders are selected) could be non-governmentalorganisations, local community groups, local authorities, local residents, local schools, suppliers, etc.
In order for the collaboration to be considered, it is an active two-way collaboration between theestablishment and the relevant stakeholders.
During the audit, documentation showing active collaboration with a minimum of two relevant local
stakeholders is checked.
1.7

The establishment will measureits carbon footprint through theuse of a recognised CO2
measurement tool. (G)With this criterion, the establishment uses its measured annual energy consumption (and potentially also
water and waste) to calculate the annual carbon footprint of the establishment through a recognised CO2
measurement tool. The calculation could be used to check the fluctuations in carbon emissions of theestablishment from period to period with the aim of reducing it. It can be used to compare carbon
emissions between establishments (if so wished), and/or it can be used to offset or encourage offset ofcarbon emissions.
There are different carbon measurement tools available, including tools that are available freely and toolsthat are available against payment.
After calculating the carbon footprint, the establishment has formulated/implemented procedures to avoid
or to minimise carbon emissions and offsetting of remaining emissions is encouraged.
During the audit, the environmental manager presents the carbon measurement tool, the calculated results,
the plan for reducing the carbon footprint and the possibilities for offsetting the remaining emissions.

2. STAFF INVOLVEMENT
2.1

The management must holdperiodic meetings with the staff in

It is important to inform and engage the staff on the environmental initiatives of the establishment. The
management of the establishment therefore normally organises at least 1-3 annual meetings.

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order to brief them on issues
concerning existing and newenvironmental initiatives. (I)The information includes issues of environmental management (water, energy, waste, cleaning, food andbeverage, etc.), and other sustainability issues, but also issues of awareness raising of guests, staff, suppliers
and the surrounding community.
Keeping the staff updated about existing and new environmental initiatives gives the staff a better
understanding of their role in the work, but also enables the staff to properly inform and answer questions
from guests on the matter. The staff is not only informed about the environmental initaitives, but also havethe possibility to contribute with ideas and suggestions.
There could be a “green committee” with representatives from the different departments represented. The
green committee is in charge of executing the environmental initiatives in cooperation with theenvironmental manager as well as informing other staff members in all departments about the work.
When planning the meetings, consideration is taken regarding seasonal employees in order to ensure as
much participation of the staff as possible.
During the audit, minutes from the meetings held between the management and staff is presented showing
the persons present and the environmental/sustainability issues discussed. If the establishment is applying
for the first time, it presents the planned meetings. The auditor may also interview staff to ascertain theirlevel of knowledge on environmental initiatives of the establishment.

2.2

The environmental manager must
participate in meetings withmanagement for the purpose ofpresenting the environmental
developments of theestablishment. (I)The meetings between the environmental manager (and the green committee, where applicable) and the
management of the establishment are important to keep the management informed and involved in theenvironmental work of the establishment, as well as to continue having the endorsement of the
management for the work on environmental issues. For instance, in some smaller establishments themeetings between the staff and management and between the environmental manager and management
can be held at the same time. It is expected that the establishment normally includes a least 1-3 annual
meetings.
During the audit, minutes from the meetings held between the management and environmental manager(and green committee) is presented showing the persons present and the environmental/sustainability
issues discussed. If the establishment is applying for the first time, it presents the planned meetings.

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2.3

The environmental manager andother staff members must receive
training on environmental andother sustainability issues. (I)It is important that the environmental manager (and green committee), as well as other staff members
receive specific training on environmental and other sustainability issues, so that suitable and possible
solutions for the establishment can be determined and implemented.
The training includes issues of environmental management (water, energy, waste, cleaning, food andbeverage, etc.), awareness raising of guests, staff, suppliers and the surrounding community as well as othersustainability issues, addressing social, cultural, economic, quality, human rights, health, risk and crisis
management issues. Training could also be extended to add knowledge on other issues within or around theestablishment (e.g. biodiversity).
The training can be both external and internal. External training could be in the form of training courses by
consultants, experts, guides, product suppliers, study trips, participation in seminars, webinars and other
online courses and studies, networks, etc. In some countries, Green Key seminars and webinars areorganised to especially focus on trends and ideas in relation to compliance with Green Key criteria, andthese meetings can also be used as a networking platform between Green Key awarded establishments. For
establishments that are member of an international or national chain, there is often training conducted on
environmental and other sustainability topics within the chain.
It is also important that internal courses and training are organised by the environmental manager (andgreen committee) and staff members on how to work with and achieve the environmental objectives andactions planned within the establishment. The internal training can be with individual staff members orgroups of staff members.
It is expected that each staff member in the establishment normally participates in at least 1-3 annual
training sessions organised by the establishment.
During the audit, there is a presentation of the external/internal training sessions held in the past 12
months with an indication of participating staff covering the areas of environmental management andawareness raising, and other sustainability topics. If the establishment is applying for the first time, it
presents the planned training.

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2.4

The environmental manager mustensure that the employees areaware of the establishment’s
environmental undertakings. (I)It is important that the environmental manager (and green committee) ensures information flow to thestaff and engages the staff on the environmental initiatives set by the establishment. Keeping the staff
updated about existing and new environmental initiatives gives the staff a better understanding of their roleand the impact of their contribution, and at the same time enables staff to properly inform and answer
questions from guests on the matter.
Being aware includes issues of environmental management (water, energy, waste, cleaning, food andbeverage, etc.), and other sustainability issues, as well as issues of awareness raising of guests, staff,
suppliers and the surrounding community.
In some smaller establishments the meetings between the staff and management and between the staff
and the environmental manager could be done at the same time. Raising awareness of the staff towards thesustainability undertakings of the establishment can also be done through posters, newsletters, asuggestion box, etc. Depending on the type and form of awareness raising, it could be aimed at individuals,
groups or for all staff members at the same time.
During the audit, awareness raising for the staff through minutes from the meetings held or information
through newsletters and posters, etc. is presented. If the establishment is applying for the first time, it
presents the planned meetings/material.

3. GUEST INFORMATION
3.1

The Green Key award must be
displayed in a prominent place. (I)It is required for the establishment to display the standard Green Key plaque and the standard Green Key
certificate by the entrance/reception of the establishment.
Additional copies of the Green Key plaque can be purchased and placed at other strategic locations, andadditional copies of the Green Key certificate placed at other strategic locations (e.g. at the staff
information board or canteen).
The Green Key plaque have the sticker with the current award period, and the Green Key certificate also
represents the current award period.

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The display of the award is used by the establishment as a marketing tool presenting the achievement of
the Green Key award, but also to create visibility for the Green Key label in general.
During the audit, it is checked that the standardised Green Key plaque and the Green Key certificate for thecurrent period are displayed. If the establishment has not been awarded with the Green Key award in thepast, the planned location of the display of the plaque and certificate by the entrance/reception is shown.
3.2

Information material about GreenKey must be visible and accessible
for guests. (I)The guests visiting the establishment must be able to make themselves familiar with the requirements forachieving the Green Key.
The information about Green Key is visible and available in public areas, e.g. by an “environmental corner”,
information material by the reception or on TV monitors in public areas. It can also be visible/availabel inthe rooms/cabins, in meeting rooms, etc. The Green Key logo (in the correct format) is normally displayed
as part of the information.
As part of joining the Green Key programme, the establishment provides accurate, clear and easily
understandable information with regard to the establishment and its products and services, including
sustainability claims, and must not promise more than can be or is implemented by the establishment.
During the audit, it is checked that the information material about Green Key is visible and accessible in the
public areas. If the establishment did not have the Green Key award in the past, the draft informationmaterial and location(s) where it will be available are presented. It is checked that the information isaccurate, clear and easily understandable.

3.3

Information about Green Key andenvironmental information must
be available on theestablishment’s website. (I)The establishment’s website must contain brief information about the Green Key programme and the factthat the establishment has achieved the award. The links to the international Green Key website(www.greenkey.global) and national Green Key website are included. It is encouraged that the Green Key
logo (in the correct format) is displayed. The website also displays brief information about theenvironmental undertakings by the establishment. The information is present in consideration of theestablishment’s own branding guidelines. In rare cases where an establishment does not have a website, itwill be excempted from complying with this criterion.

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In addition to the information on the website of the establishment, it is also encouraged to inform about
Green Key in its social media.
As part of joining the Green Key programme, the establishment provides accurate, clear and easily
understandable information with regard to the establishment and its products and services, including
sustainability claims, and must not promise more than can be or is implemented by the establishment.
During the audit, the information about Green Key and environmental information on the website is shown.
If the establishment has not had the Green Key award in the past, the draft information for the website ispresented. It is checked that the information is accurate, clear and easily understandable.
3.4

The establishment must keep theguests informed and involved
about its environmental work andencourage guests to participate inenvironmental initiatives. (I)It is important that the establishment informs its guests about the environmental undertakings of theestablishment (at an “environmental corner”, information material or on TV monitors by the reception, in
the rooms/cabins, meeting rooms, etc.).
Besides informing about the environmental undertakings, it is also important that the establishment adds
information about how the guests can be involved and actively participate in the environmental initiativesof the establishment. The active participation can involve issues of environmental management (e.g. water,energy and waste saving), but can also focus on other sustainability issues (for instance support to social
charities).
As part of joining the Green Key programme, the establishment provides accurate, clear and easily
understandable information with regard to the establishment and its products and services, including
sustainability claims, and must not promise more than can be or is implemented by the establishment.
During the audit, the information about environmental/sustainability undertakings provided for guests ispresented, including the encouragement for guests to participate in the work. It is checked that the
information is accurate, clear and easily understandable.

3.5

Reception staff must be in aposition to inform guests about
Green Key and the current
environmental activities andWith the Green Key award (plaque and certificate) being displayed by the entrance/front desk of theestablishment, and information about Green Key and environmental undertakings displayed in the publicareas of the establishment, guests might be interested in learning more about Green Key. In this case,guests might approach the reception staff, and it is therefore important that the reception staff are able to10

undertakings of theestablishment. (I)inform guests about Green Key and the most important environmental activities and undertakings of theestablishment.
As part of joining the Green Key programme, the establishment provides accurate, clear and easily
understandable information with regard to the establishment and its products and services, including
sustainability claims, and must not promise more than can be or is implemented by the establishment.
During the audit, the reception staff are asked to provide basic information about Green Key and the mostimportant environmental activities and undertakings of the establishment. It is checked that the
information is accurate, clear and easily understandable.

3.6

The establishment must be able
to inform guests about local
public transportation systems,
shuttle bus or cycling/walking
alternatives. (I)In order to encourage guests staying at the establishment to use means of transportation other than cars
and taxis, the establishment must be able to inform about these alternatives. The alternative transportation
includes: Local public/private transportation systems (bus, train, metro, tram, boat, etc.)
 Shared taxis/minibus systems
 The possibilities for using shuttle busses provided by the establishment
 For the guests using electric cars, the establishment could have a smart electric vehicle charging
station or inform about the nearby locations for charging electric cars.
 Other means of transportation including cycling opportunities and walking alternatives.
The information about local transportation systems and other transportation alternatives is provided by thereception staff, through information material available in the public areas, in rooms/cabins or in meetingrooms. Support to guests in search of local transportation systems and other transportation alternatives via
computer could also be given.
As part of joining the Green Key programme, the establishment provides accurate, clear and easily
understandable information with regard to the establishment and its products and services, including
sustainability claims, and must not promise more than can be or is implemented by the establishment.
During the audit, the information provided by the establishment about local transportation systems andother transportation alternatives is shown. It is checked that the information is accurate, clear and easily
understandable.

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3.7

Information about energy andwater saving should be visible forguests. (I)As lowering the environmental footprint is especially done through energy and water saving, guests visiting
the establishment are informed about the particular energy and water saving initiatives carried out by theestablishment and how the guests can contribute to the energy and water saving initiatives.
The information about energy and water saving is present at an “environmental corner”, informationmaterial or on TV monitors by the reception, in rooms/cabins, meeting facilities, etc.
As part of joining the Green Key programme, the establishment provides accurate, clear and easily
understandable information with regard to the establishment and its products and services, including
sustainability claims, and must not promise more than can be or is implemented by the establishment.
During the audit, the visible information for guests about energy and water saving (and their potential
support to energy/water saving) is shown. It is checked that the information is accurate, clear and easily
understandable.

3.8

The establishment provides its
guests with the opportunity toevaluate its environmental and/or
socio-cultural performance. (G)A feedback questionnaire can provide indication of the guests’ satisfaction and awareness concerning theenvironmental and/or socio-cultural undertakings of the establishment. It might be helpful for improving
the performance and for marketing the environmental/socio-cultural efforts of the establishment.
In most cases, the questions related to the environmental/socio-cultural performance are part of an overallsatisfaction questionnaire which includes a range of other issues, such as quality, price, service, etc.
If the guest feedback in the evaluation of the environmental and/or socio-cultural performance requires
corrective action, this is done by, the establishment, where possible.
During the audit, the establishment presents the evaluation questions relating to environmental/sociocultural performance as well as providing examples of how the guest feedback is monitored and used incorrective actions.
4. WATER

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4.1

The total water consumption
must be registered at least once amonth. (I)In order for the establishment to reduce its environmental footprint and thereby cut costs, it is necessary tohave a regular recording of the total water consumption at least once a month. The calculation of the water
consumption per guest night should also be done. If available, the sources of the water are indicated, and it
is checked if these sources are sustainable and do not adversely affect environmental flows.
It is encouraged to register the total water consumption more frequently than once a month, as it willproduce more detailed information about the total water consumption.
Should any major changes in water consumption occur (especially in the form of larger consumption than
expected), the establishment has procedures in place to immediately investigate what may be the reason
for the water consumption changes and to implement corrective actions. In areas of high water risk, extra
care and action are strongly recommended carried out in cooperation with other relevant stakeholders.
During the audit, the minimum of monthly registration of the total water consumption is shown as well as
the calculation of water consumption per guest night. The establishment presents the procedures forinvestigating and potentially correcting in case of sudden changes in total water consumption. If the sourcesof water are indicated, the establishment confirms that the sources are sustainable and do not adversely
affect the local water supply (e.g. in the form of a letter of confirmation on the matter from the local
authority).

4.2

Newly purchased toilets must not
flush more than 6 litres per flush.
(I)

To reduce the environmental footprint through water savings and thereby cut costs, the water flow of
toilets purchased within the last 12 months must not exceed 6 litres (or 1.59 US gallons) per flush. In somecases, the water flow in the toilet flush could be further reduced without compromising the comfort of theguests.
Toilets purchased more than 12 months previously are also encouraged to comply with the limit of 6 litres
per flush.
During the audit, receipts/documentation for purchased toilets in the past 12 months indicating the
maximum flush of 6 litres are shown.

4.3

The staff and cleaning personnel
must have a system in place toDripping taps and leaking toilets may cause an negative effect on the environmental footprint throughexcessive water consumption and thereby cause unnecessary costs.

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regularly check for dripping taps
and leaky toilets. (I)The standard operational procedures that are in place for the cleaning personnel include regularly checking
for visibly dripping taps and leaky toilets. In the case of dripping taps and leaky toilets being observed,
corrective actions to fix the leak are implemented.
During the audit, the standard operational procedures for regularly checking for dripping taps and leaky
toilets as well as the corrective actions for implementation after observing leaks is shown. During the visualinspection, there is a check of dripping taps and leaky toilets.

4.4

Water flow from at least 75% of
the showers must not exceed 9
litres per minute. (I)To reduce the environmental footprint through water savings and thereby cut costs, the water flow of 75%of the showers must not exceed 9 litres (or 2.38 US gallons) per minute. In many cases, the water flow in theshowers could be further reduced without compromising the comfort of the guests.
To comply with the criterion, the establishment can either choose to have shower heads with restrictedwater flow or have water restricting devices by the base of the hoses. The reduced water flow is often
achieved by mixing water with air in shower aerators. A short time solution can also be to reduce the waterpressure in the water distribution system. Water flow in bathtub taps placed in conjunction with showers
are not part of this criterion.
A new alternative method of saving water in the shower includes the use of shower systems with integrated
water purification and recycling technology. When using these systems, water flow can exceed 9
litres/minute, as long as the total water consumption during the period of showering does not exceed 9
litres/minute.
During the audit, sample measurements of the water flow in a few selected showers in different parts of theestablishment are carried out.

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4.5

Water flow from at least 75% of
the taps must not exceed 8 litres
per minute. (I)To reduce the environmental footprint through water savings and thereby cut costs, the water flow of 75%of the taps does not exceed 8 litres (or 2.11 US gallons) per minute. In many cases, the water flow in thetaps could be further reduced without compromising the comfort of the guests.
To comply with the criterion, the establishment can either choose to have taps built with restricted waterflow or have water restricting devices installed on the tap. The reduced water flow is often achieved bymixing water with air in tap aerators. A short time solution can also be to reduce the water pressure in thewater distribution system.
During the audit, sample measurements of the water flow in a few selected taps in different parts of theestablishment are carried out.

4.6

Urinals must have sensors, watersaving devices or be water free.
(I)

Urinals in the establishment can contribute to a reduced environmental footprint through lower water
consumption and thereby cut costs. The urinals either have detection sensors or a “push” button (notflushing more than 3 litres or 0.79 US gallons per minute) or be water free. Each urinal has individual
sensors.
During the audit, the urinals are visually checked to have individual detection sensors, a push button withrestricted water flow or be water free.

4.7

Newly purchased cover or tunnel
dishwashers must not consume
more water than 3.5 litres per
basket. (I)To reduce the environmental footprint through water savings and thereby cut costs, professional cover ortunnel dishwashers in the kitchen purchased within the last 12 months should not use more than 3.5 litres(or 0.92 US gallons) per basket.
Dishwashers in cabins/guest rooms are exempted from this criterion.
During the audit, receipts for purchased cover or tunnel dishwashers in the past 12 months indicating the
maximum use of 3.5 litres per basket is shown. Alternatively, technical datasheets and manuals of the
dishwashers purchased indicating the maximum flush can be presented.

4.8

Instructions for saving water andenergy during operation of
dishwashers must be displayed

To lower the environmental footprint through water savings and thereby cut costs, the instructions forusing the dishwasher in the most environmentally friendly way to save energy and water are placed by the15near the machine. (I)machine. The instructions are presented in an easily understandable way (a few sentences in respective
languages or by using pictogrammes/icons/pictures).
The instructions could include indications of only starting the dishwasher when the basket is full, the correct
dose of detergents, sweep off food before loading the dishwasher, use correct dishwasher programme, etc.
During the audit (visual inspection), it is checked that the instructions are in an easily understandable
format next to the dishwasher.

4.9

All wastewater must be treated inaccordance with national andlocal regulations. (I)To reduce the environmental footprint of the establishment, it is important that the wastewater generated
by the establishment is not discharged untreated. The establishment can either be connected to an existing
public sewage system or have the wastewater treated in an own sewage system.
It is important that all wastewater is treated in accordance with national and/or local legislation . After
treatment, the treated wastewater is released safely with no adverse effects on the local population andthe environment.
During the audit, the licence (or other adequate documentation) of the establishment showing compliancewith the wastewater treatment requirements is shown. The establishment confirms that the treatedwastewater has a safe release without adverse effects on the local population and the environment (e.g. in
the form of a letter of confirmation on the matter from the local authority). During the visual inspection,
any observations of potential lack of compliance with the criterion is reported.

4.10

Newly purchased dishwashers andlaundry machines must not be
conventional domestic appliances.
(G)

Conventional domestic (household) dishwashers/laundry machines are less energy and water efficientcompared to professional (industrial) cover and tunnel dishwashers/laundry machines when it comes tolarge-scale use. To lower the environmental footprint and thereby save costs, the use of conventionaldomestic appliances is in general avoided or minimised. Dishwashers and laundry machines purchased
within the last 12 months are therefore not conventional domestic appliances.
In the cases where only small dishwashers are needed (e.g. in a bar without need for proper kitchen
facilities), it might however be the best solution from an environmental point of view to continue using
conventional domestic appliances.

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Dishwashers and laundry machines in cabins/guest rooms are exempted from this criterion.
During the audit, documentation is provided showing that dishwashers and laundry machines purchased in
the last 12 months are not conventional domestic appliances in the establishment (unless there is a specificreason for it). During the visual inspection, the use of industrial dishwashers and laundry machines ischecked.
4.11

Separate water metres are
installed in areas with a highdegree of water consumption. (G)To better trace the water consumption from the different parts of the establishment, additional/separate
water metres are installed, especially in areas with a high water consumption (e.g. kitchens, swimming pool,externally managed businesses, rooms/cabins areas, etc. ). In the case where the establishment is large,
separate water metres from different parts of the establishment could be installed.
Providing more accurate information through the additional/separate water metres about the different
sources of water use enables the establishment to prepare better target strategies for the reduction ofwater consumption and thereby lower the environmental footprint and cut costs. It also facilitates thediscovery of the location of leaks.
With more water metres installed, the consumption of each water metre is collected and registered. It is
encouraged that the reading of the water consumption from the different water metres is done more
frequently than once a month, as it will produce more detailed information about the water consumption
from each water metre.
During the audit, the minimum of monthly registration of the water consumption from the different water
metres is shown (including indication of location) as well as information about the standard operational
procedures for investigating and potentially correcting sudden changes in water consumption.

4.12

Wastewater is reused (after
treatment). (G)To lower the environmental footprint and to reduce water consumption, wastewater is, where feasible,
reused after treatment (either if the treatment is done by public wastewater treatment plant or by theestablishment’s own facility). The treated wastewater can be used as fertiliser for fields, the green areas ofthe establishment or where else appropriate. The reuse of treated wastewater must be done safely with noadverse effects on the local population and the environment.

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During the audit, information about the reuse of treated wastewater is provided, and the establishment
confirms that the use of the treated wastewater does not adversely affect the local population and theenvironment (e.g. in the form of a letter of confirmation on the matter from the nearby local authority).
4.13

Rainwater is collected and used
for toilets or other suitablepurposes. (G)To reduce the environmental footprint through water savings and thereby cut costs, rainwater is collected
and used for toilets or other suitable purposes, such as irrigation of the green areas of the establishment.
The collection of rainwater must be done safely with no adverse effects on the guests and staff of theestablishment, the local population and the environment.
During the audit, the installations of the collection of rainwater is visually inspected, and the establishment
confirms that the collected rainwater has no adverse effects on the guests and staff of the establishment,
the local population and the environment.

4.14

Newly purchased toilets have 3/6
litres dual flush. (G)As dual flush toilets ensure a lower environmental footprint through a reduced water consumption andthereby cut costs, toilets purchased within the last 12 months for public areas, rooms/cabins and/or staff
areas have a dual flush with a maximum of 3/6 litres (0.79/1.59 US gallons) per flush. In some cases, theflush water consumption could be further reduced without compromising the comfort of the guests andstaff.
During the audit, receipts for toilets purchased in the past 12 months indicating a dual flush of maximum
3/6 litres is shown and the presence of dual flush toilets is visually inspected.

4.15

The swimming pool follows
nationally approved standards onwater quality, health and safety.
(G)

In the case that the establishment has a swimming pool, the establishment follows nationally approved
standards on water quality, health and safety for swimming pools. It is important that the water quality ismonitored regularly as per national standards.
The cleaning and disinfection of the swimming pool must follow national standards. The use of swimming
pool disinfectants is kept at a minimum, and products not containing harmful substances are to be used,
when available (chlorine could e.g. be supplemented with the use of ozone or UV light). Cleaning anddisinfection products are stored safely (see criterion 6.7).
It is also important that safety at the swimming pool follows the national requirements in relation to rules
for using the pool, availability of lifeguards, etc.

18During the audit, documentation proving that the swimming pool follows nationally approved standards onwater quality, health and safety is presented.
4.16

The swimming pool is covered or
has other systems in place to limit
water use. (G)In countries with high temperatures, outdoor swimming pools contribute to a higher environmental
footprint through increased water consumption and thereby higher costs due to the considerable amountof water evaporation. A swimming pool, when not in use, therefore must have a cover or other systems inplace (e.g. a gel layer) to prevent evaporation. The cover or other system is to be used outside the opening
hours of the swimming pool and/or in periods with low/no use of the swimming pool.
Due to weather conditions, outdoor swimming pools in certain places and periods of the year can use
heated water. In this case, the cover or other system also assists in energy saving.
During the audit, information about the use of the cover or other system for outdoor swimming pools isprovided and visually inspected.

4.17

Regular checks show that there is
no leak in the swimming pool. (G)Leaks in outdoor or indoor swimming pools can significantly increase the environmental footprint through ahigher water consumption and thereby create additional expenses. The establishment therefore must havea system put in place to regularly check for leaks in the swimming pool system.
Monitoring can be in the form of a visual inspection around the swimming pool, but it is a better solution to
install a separate water metre monitoring the water consumption of the swimming pool. It is strongly
recommended that the inspection is carried out daily.
During the audit, the standard operational procedure for regularly checking for leaks in the swimming poolis presented.
5. WASHING AND CLEANING

5.1

Newly purchased chemicalcleaning products for daily use
must either have a nationally or

To lower the environmental footprint, the use of cleaning products containing hazardous chemicals is
minimised. The establishment must ensure that all chemical cleaning products for daily use in all parts of

19

internationally recognised eco
label or cannot containcompounds listed in the GreenKey blacklist. (I)the establishment purchased within the last 12 months have a nationally or internationally recognised ecolabel.
Alternatively, the establishment ensures that the daily cleaning products purchased within the last 12
months do not contain compounds (stated in the description of the product to be obtained from the
supplier) listed in the Green Key blacklist:
Surfactants:
 Surfactants that are not readily biodegradable under aerobic conditions
 Surfactants that are biodegradable under anaerobic conditions and that are classified with
H400/R50
 Alkylphenolethoxylates (APEOs), nonylphenolethoxylates (NPEOs) and derivates Quaternary ammonium compounds that are not readily biodegradable
Sequestering or anti-scaling agents:
 EDTA (ethylenediamine tetraacetate) and its salts, phosphates
Acids:
 Phosphoric acid, hydrochloric acid, sulfuric
Bases:
 Ammonium hydroxide
Solvents:
 Detergents containing more than 6% by weight of VOCs with a boiling point lower than 150°C
Chlorine: Reactive chloro-compounds (such as sodium hypochloride)
Conservators:
 Formaldehyde Antimicrobial or disinfecting ingredients added for other purposes than preservation.
 Bioaccumulable preservatives classified as H410, H411, R50/53 or R51/53. Preservatives are notregarded as bioaccumulable if BCF<100 (bioconcentration factor) or logKow < 3 (log octanolwaterpartition coefficient)
The environmental manager must examine the description of the products together with the cleaning staff.
Besides ensuring that each of the products have an eco-label or are without the compounds as listed in theGreen Key blacklist, special attention is also to be paid to dosage, safety precautions, and other instructions20

concerning the correct use (see also criterion 6.7). If the establishment contracts an external professional
cleaning company, the contractor must comply with the demands for the newly purchased cleaningproducts as stated above.
Although this criteiron relates to daily cleaning products, it is strongly encouraged that also other (nondaily) cleaning products comply with this criterion.
During the audit, the establishment presents a list with all daily cleaning products purchased within the last
12 months by the establishment or contracting company, and how they either have a recognised eco-label
or do not contain compounds that are listed on the Green Key blacklist. During the visual inspection, a few
of the daily cleaning products are selected for spotcheck for compliance with the requirements of thiscriterion.
5.2

Disinfection substances must only
be used when necessary and incorrespondence with thelegislation on hygiene. (I)Chemical disinfection substances are only to be used in cases where insects or fungi constitute a significant
nuisance or health risk, and the disinfection cannot successfully be replaced by other methods.
Due to the potential impact on environment and health, the use of disinfection substances is reduced to theminimum, replaced by less harmful substances and/or only be used when absolutely needed. It is important
to ensure correct dosage and correct handling of the disinfection substances (see criterion 6.7). Usage iscarried out in accordance with the national and local environmental and hygiene legislation.
During the audit, the establishment presents information/overview about the type of disinfection
substances used, as well as information/standard operational procedure concerning the need, dosage andhandling of the disinfection substances. Furthermore, the establishment presents a statement confirmingthat it complies with the national/local environmental and hygiene legislation on the matter.

5.3

In EU countries, newly purchased
paper towels, facial tissues andtoilet paper must be made ofnon-chlorine bleached paper orawarded with an eco-label. (I)International or national recognised eco-labels for paper towels, facial tissues and toilet paper (e.g. EU
Ecolabel, Nordic Swan, Der Blaue Engel, FSC or PEFC) are evidence of a lower environmental footprint
through a more environmentally friendly production process.
Alternatively, or in addition, it can also be checked if the products are non-chlorine bleached, as bleachingof cellulose fibres means additional use of energy and chemicals. For this reason, it is highly recommended
that the products are made of recycled fibres and/or have a low degree of whiteness.

21

The requirement is obligatory for establishments located in EU countries, while it is strongly encouraged
that establishments in countries outside EU also implement and comply with the requirement.
During the audit, it is checked during the visual inspection that the paper towels, facial tissues and toilet
paper purchased within the last 12 months are made of non-chlorine bleached paper or awarded with an
eco-label.
5.4

In non-EU countries, newly
purchased paper towels, facial
tissues and toilet paper must be
made of non-chlorine bleachedpaper or awarded with an ecolabel. (G)International or national recognised eco-labels for paper towels, facial tissues and toilet paper (e.g. EU
Ecolabel, FSC, PEFC) are evidence of a lower environmental footprint through a more environmentallyfriendly production process.
Alternatively, or in addition, it can also be checked if the products are non-chlorine bleached as bleaching ofcellulose fibres means additional use of energy and chemicals. For this reason, it is highly recommended
that the products are made of recycled fibres and/or have a low degree of whiteness.
The requirement is obligatory for establishments located in EU countries, while it is strongly encouraged
that establishments in countries outside EU also implement and comply with the requirement.
During the audit, it is during the visual inspection checked that paper towels, facial tissues and toilet paper
purchased within the last 12 months are made of non-chlorine bleached paper or awarded with an ecolabel.

5.5

Instructions for only using laundrymachines when full and using theenvironmentally friendly washingprogramme should be displayednear the machine. (G)In cases where the establishment has laundry facilities for its guests, the establishment provides
instructions about the most environmentally friendly way of washing clothes. Correct use of the laundrymachines will lower the environmental footprint due to lower use of energy, water and chemicals, and it
will prolong the lifespan of the machines. Correct use therefore also contributes to cutting costs.
The instructions must include that the machines are only used when filled up with clothes, the mostenvironmentally friendly washing programme suited to the type of clothes (with the appropriate
temperature and water/energy use) are used, etc.
If guests bring their own laundry detergents, the instructions must also include recommendations for using

22the type of detergents that are eco-labelled and/or allergy friendly, and the correct amount of detergent to
be used. The instructions should state that the use of fabric softener is to be avoided.
The instructions must be presented in an easily understandable way with a few sentences in appropriate
languages or by using pictogrammes/icons.
During the audit (visual inspection), the posting of the instructions in an easily understandable format next
to the laundry machines is checked.
5.6

The establishment uses ecolabelled dishwasher and laundry
detergents. (G)The use of dishwasher and laundry detergents is kept at a minimum (using correct dosage), and the
products have an internationally or nationally recognised eco-label as these products have a lower
environmental footprint compared to the products without an eco-label.
During the audit, it is visually checked that the dishwasher and laundry detergents are awarded with an ecolabel.

5.7

Fibre cloth is used for cleaning tosave water and chemicals. (G)The use of micro fibre cloths for cleaning significantly reduces the environmental footprint through a lower
consumption of paper, water and detergents (chemicals) which at the same time helps cut costs for theestablishment. It is encouraged that the cloths are made of natural fibres instead of synthetic fabrics(releasing micro plastic into the water).
During the audit, it is visually checked that micro fibre cloths are used for cleaning.

5.8

The establishment avoids
fragrance spray and perfume inconnection with washing andcleaning. (G)To lower the environmental footprint by using less chemical substances and to decrease the risks of allergic
reactions, the establishment avoids the use of fragrance spray and perfume in washing and cleaningproducts.
This requirement applies both if the staff of the establishment is in charge of the washing and cleaning andif the work is outsourced to a third-party contractor.
During the audit, it is visually checked that the products for washing and cleaning do not contain fragrance
spray or perfume. Alternatively, the establishment presents a statement from the providers of the washingand cleaning products or the third-party contractor proving that the washing/cleaning products used do not23contain fragrance spray or perfume.
6. WASTE
6.1

The establishment must separate
waste as per national legislation
but with a minimum of three
categories. (I)In order to promote the reuse and recycling of waste, the establishment separates the waste as per national(including local) legislation but in a minimum of three categories.
Examples of the types of separated waste are paper, cardboard, metal, cans, glass, plastic, bottles withrefund, organic waste, garden waste, cooking oil, etc. General waste or other waste is not considered as acategory.
Besides the separation of waste, the establishment is encouraged to reduce the amount of waste, e.g. by
having agreements with suppliers on the collection and reuse of material used for receiving food andbeverage products (see criterion 6.15).
It is strongly encouraged that the establishment ensures that as much as possible of the separated waste isrecycled/reused.
The separated waste is stored safely in compliance with national/local legislation on the matter.
The sorting facilities are easily accessible to the staff. Establishments with kitchens should separate waste in
the kitchen, if possible.
During the audit, establishment presents a statement (e.g. in the form of a letter of confirmation on thematter from the nearby local authority) showing that it complies with national (including local) wastesorting legislation, and the waste sorting facilities (minimum three categories of sorted waste) is inspectedduring the visual part of the audit.

6.2

The separated waste must be
handled separately by the local or
national waste management
facilities, by a private entity or by

It is important that the establishment ensures that the waste separated into the various categories is also
handled separately during and after the pick up as part of subsequent waste handling. The subsequent
waste handling includes (where appropriate) further sorting/separation, recycling and disposal.

24the establishment’s own facilities.
(I)

For the pick-up and subsequent handling of the separated waste, the establishment can enter an agreementwith the local or national waste management authorities and/or with a private company.
The establishment may also have its own facilities for handling some of the separated waste (e.g.
composting of organic and garden waste). Furthermore, it is possible that the establishment has facilities toreduce the amount of separated waste before it is sent to the waste management facilities, e.g. in the formof a machine for compressing cardboard.
During the audit, the establishment presents the contract(s) with the public and/or private waste handling
authorities regarding the handling of the waste in separate categories in connection with the pick up andsubsequent handling of the waste. If the establishment has its own facilities for handling of the separated
waste, they will be checked during the visual inspection.

6.3

If the local waste management
authorities do not collect waste
within a reasonable distance fromthe establishment, then theestablishment must ensure safe
transportation of its waste to thenearest appropriate site for waste
treatment. (I)In the case that public or private waste management authorities/companies do not collect the waste withina reasonable distance from the establishment, then it is the responsibility of the establishment that the
separated waste of the establishment is transported to the nearest appropriate waste treatment site in anenvironmentally and health-wise safe manner.
To lower the environmental footprint and save money, the establishment can enter into cooperation withother establishments on joint transportation of the separated waste, if it is done without compromising thesubsequent treatment of the separated waste.
During the audit, the establishment (in case it must itself ensure safe transportation of the separated waste
to the nearest appropriate site for waste treatment) presents the standard operational procedure on how it
is done safely and without compromising the subsequent treatment.

6.4

Instructions on how to separateand handle waste must be easily
available to the staff in anunderstandable and simple
format. (I)The waste sorting area has instructions/signs clearly indicating for the staff how to separate the waste. It isstrongly recommended to use icons or illustrations for easy understanding of the different containers/bins
designed for the different types of waste.
During the audit, easily understandable instructions/signs at the waste sorting facilities are visually checked.
It is also checked that the instructions are followed (the waste is in general split in the correct sections).

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6.5

Newly purchased pumps andrefrigeration plants must not use
CFC or HCFC refrigerants. All
equipment must always comply
with national legislation onphasing out refrigerants. (I)The energy consuming pumps and refrigeration plants purchased within the last 12 months by theestablishment must not contain the compounds CFC (chlorofluorocarbon, also called Freon) or HCFC
(hydrochlorofluorocarbon), as these compounds are greenhouse gasses and contribute to ozone depletion.
The information about whether the products contain CFC or HCFC can be found in the specification on a
product or in the product’s information material.
In a number of countries, legislation no longer allows products containing CFC/HCFC, so it is not possible tobuy pumps and refrigeration plants containing these compounds. If the national or local legislation forbids
products containing CFC/HCFC, then the establishment must comply with the legislation on the matter.
During the audit, the establishment presents documentation that pumps and refrigeration plants purchased
within the last 12 months do not contain CFC/HCFC.

6.6

Disposable cups, plates andcutlery must only be used in thepool areas, at certain events, infitness and spa areas and inconnection with take-away offood and drinks. (I)To limit the use of resources and the amount of waste, it is strongly encouraged that the establishment
avoids the use of disposable (single use) cups/glasses, plates and cutlery. In cases where the establishment
decides to use disposable cups/glasses, plates and cutlery it is only done in certain limited
circumstances/areas, namely in the pool areas, at certain events, in fitness and spa areas or in connection
with take-away food and beverages.
During the audit, the establishment presents its written policy regarding the use of disposable cups/glasses,
plates and cutlery (in line with the requirement), and during the visual inspection it is checked that theestablishment follows the written policy on this matter.

6.7

Hazardous solid and liquid
chemicals must be stored inseparate containers preventing
leaking and contamination of theenvironment. (I)Hazardous chemicals (including waste), regardless of being in solid or liquid form, must be separated andextra carefully stored in separate appropriate containers to avoid any leaking or contamination of theenvironment.
The separated hazardous chemicals are stored safely in compliance with relevant national/local legislation.
It is strongly encouraged that the hazardous chemicals are located in a locked room separated from otherwaste. The location of the hazardous chemicals must be properly ventilated to avoid a health and safety risk
for staff entering the room.

26

Examples of the types of separated hazardous chemicals are pesticides, paints, batteries, light bulbs,
cleaning material, swimming pool disinfectants and other disinfection substances, etc.
In addition to the safe storage of the hazardous chemicals in separate containers, there is a safe
management policy for handling the various hazardous chemicals without potential mixing of drips andspills.
Besides the separation and safe storage of hazardous chemicals, the establishment is encouraged to reduce
the amount of these type of chemicals or substitute (when available) by products less harmful for theenvironment.
During the audit, there is a visual inspection of the separate containers for the different types of hazardous
solid and liquid chemicals, and it is checked that they are safely stored in a separate room with ventilationand that there are no leaks from the hazardous chemicals.
6.8

Hazardous solid and liquid
chemical waste must betransported safely to an approved
reception facility. (I)After the establishment has ensured the safe separation and storage of the hazardous solid or liquid
chemical waste, it is also important to ensure that the hazardous waste is safely transported to a reception
facility which is approved to receive and handle hazardous waste.
Public authorities or private companies approved to deal with transportation of hazardous waste are
preferably in charge of the transportation of the hazardous waste to the nearest appropriate reception
facility. Alternatively, the establishment may be in charge of transporting the hazardous waste if done in anenvironmentally and health-wise safe way complying with national/local regulation for the transportation of
hazardous waste.
It is possible that the establishment enters into cooperation with other establishments on joint
transportation of the separated hazardous waste, if it is done safely and without compromising thesubsequent treatment of the separated hazardous waste.
During the audit, the establishment a standard operational procedure showing that the establishment
ensures that the transportation of the hazardous waste to the nearest appropriate approved reception
facility is done safely complying with national/local regulation.

27

6.9

Each toilet must have a waste bin.
(I)

Each toilet must have a waste bin, so that hygiene waste is collected instead of being flushed through thetoilet and sewage system.
During the audit, the presence of a waste bin in the toilets is checked during the visual inspection.

6.10

The establishment must register
the total amount of waste andhave a waste plan in place toreduce and/or reuse waste. (G)It is important to know the exact amount of the different types of separated waste in order for theestablishment to have a plan on lowering the environmental footprint through reducing, recycling and/or
reusing waste and thereby cut costs.
The establishment therefore has a monthly registration of the exact amount of the different types ofseparated waste, and it is calculated into the amount of waste per guest night.
The registration of the amount of waste in the different categories is then used to formulate a waste planon how to reduce, recycle and/or reuse the amount of received waste in the different categories.
During the audit, the establishment presents the overview of the monthly amount of waste collected per
category, and the establishment also presents a plan on how to reduce, recycle and/or reuse waste.

6.11

Guests have the possibility toseparate waste into categories
that can be handled by the waste
management facilities. (G)In order to create awareness among guests on waste separation and recycling, the establishment offers thepossibility for guests to separate their waste. The waste separated by guests is collected in the separate
categories and placed in the overall waste bins for the separate categories in the waste management
facility.
The waste separation possibilities for guests can be placed in various areas (reception, restaurant,
rooms/cabins, meeting facilities, parking areas or other public areas).
The waste separation can be in the form of separate bins for different waste types or one bin withseparation for different waste types. It is very important that there are clear instructions/signs (preferably
icons or illustrations) indicating the different bins/compartments for the different types of waste. It isalternatively possible to have a system of separate waste placed in separate locations (e.g. paper andnewspaper on the table, bottles and cans next to the bin and other waste in the bin).

28

The information for guests about waste sorting possibilities is included in the information about theenvironmental undertakings of the establishment (material or TV-monitors by the reception, by the“environmental corner”, information in rooms/cabins, in meeting facilities, etc.). The establishment
provides accurate, clear and easily understandable information as part of joining the Green Key programme.
During the audit, the waste separate system (with easily understood information) for guests is shown during
the visual inspection.
6.12

The establishment has dispensers
for hand soap/shampoo. (G)To lower the environmental footprint by reducing the amount of waste and the use of resources, theestablishment has dispensers for hand soap in toilets in public and staff areas and for shampoo/shower gelin staff areas.
During the audit (visual inspection), the presence of dispensers for hand soap and shampoo/shower gel ischecked.

6.13

Soap and shampoo provided forthe guests have a nationally orinternationally recognised ecolabel. (G)To lower the environmental footprint by reducing the amount of chemicals used, the establishment offers
the guests environmentally friendly soap and shampoo which has a nationally or internationally recognised
eco-label. This applies to bathrooms in public areas and rooms/cabins, and it is encouraged also to bepresent in staff areas.
During the audit, the establishment presents its purchasing policy of soap and shampoo products, andduring the visual inspection, the presence of soap and shampoo with a nationally or internationallyrecognised eco-label is checked.

6.14

Single dose packages for cream,butter, jam etc. are not used,
reduced or packaged in material
that can be recycled. (G)To lower the environmental footprint by reducing the amount of waste and thereby cut costs, therestaurants, canteens, bars and catering services of the establishment do not offer to guests and staff single
dose packages for milk/cream, sugar, butter, honey, jam, yoghurt, cheeses, salt/pepper, etc. If single dose
packages are used, it should be reduced to a minimum and packaged in recyclable materials.
In order for the establishment to comply with this criterion, it must have at least three of the abovementioned types of products that are not in single dose packages or packaged in material that theestablishment sends to recycling.

29

During the audit (visual inspection), the establishment shows the minimum of three types of products thatare not single dose packaged or packaged in material sent to recycling..
6.15

The establishment makes
arrangements for the collection
and disposal of packaging with anappropriate supplier. (G)The amount of waste produced by the establishment can be further reduced by the establishment making
agreements with various suppliers to deliver goods in packaging material that can be returned and reused(e.g. plastic cans, expanded polystyrene boxes, plastic boxes, etc.).
In order for the establishment to comply with this criterion, a minimum of three types of products must be
delivered in packaging material that can be returned and reused.
During the audit, the establishment presents the agreements with suppliers regarding the collection andreuse of packaging material for a minimum of three types of products.

6.16

The establishment uses
biodegradable disposable cups,
plates and cutlery. (G)In cases where disposable cups/glasses, plates and cutlery are used, the establishment uses products madeof biodegradable materials in order to lower the environmental footprint.
Cups, glasses, plates and cutlery made of biodegradable material could be made from corn starch plant
based material not containing components that are not biodegradable.
During the audit, the information about the disposable cups/glasses, plates and cutlery made of
biodegradable material is presented, and the presence of the biodegradable material is verified during thevisual inspection.

6.17

Organic waste is composted. (G)To reuse waste from organic sources and thereby lowering the environmental footprint, the establishment
has a system for composting its organic waste (food waste and/or garden waste). The organic waste canalso be used for biogas. It is important that composting is done hygienically without affecting the guests,
staff, and surrounding community.
During the audit (visual inspection), the establishment shows the compost pile or container. If the compost
is collected by an external company, the establishment provides documentation showing that the organic
waste is composted by the external company.

30

7. ENERGY
7.1

Energy use must be registered atleast once a month. (I)In order for the establishment to lower its environmental footprint by reducing its energy consumption andthereby cut costs, the establishment records its total energy consumption at least once a month andcalculates the energy consumption per guest night. If available, the sources of the energy consumption are
indicated.
It is encouraged to ensure reading of the total energy consumption more frequently than once a month, as
it will produce more detailed information about the total energy consumption.
Should any major changes in energy consumption occur (especially in the form of a greater consumption
than expected), the establishment has procedures in place to immediately investigate the reason for thisdifferent energy consumption and to implement corrective actions.
During the audit, the minimum of monthly registration of the total energy consumption is shown, as well as
information about the standard operational procedures for investigating and potentially correcting sudden
or larger changes in the total energy consumption.

7.2

Heating and air-conditioning
control systems must be applied
according to the seasonal changes
or when the establishment’s
facilities are not in use. (I)To reduce the environmental footprint by lowering the energy use and thereby cut costs, the establishment
must have a system in place to control the heating and air-conditioning in the establishment.
It can be a centralised automatic or manual computerised system (building management system) of
changing or switching off the heating and air-condition system. It can also be an adjustment of the heating
and air-condition done manually in the different parts of the establishment described in the standard
operational procedures for the staff.
The control system takes into account the changes of season and the use or non-use of the different partsof the establishment (reception, restaurant areas, rooms/cabins, meeting facilities, other public areas, staff
areas, etc.).
During the audit, the establishment demonstrates the building management system and/or standard
operational procedure showing that the heating and air-conditioning control system is in place.

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7.3

At least 75% of the light bulbs areenergy efficient. (I)As light bulbs constitute a significant amount of energy consumption, the establishment, in order to lower
the environmental footprint, ensures that at least 75% of all light bulbs in the establishment are energy
efficient. The requirement is valid for public areas (including reception, restaurants, conference area, halls,etc.), rooms/cabins and the staff areas.
The most energy efficient and therefore preferred light bulbs are LED lighting, but other energy-efficient
light bulbs (compact fluorescent lighting, CFL) can also be used.
Energy efficient light bulbs are in most cases more expensive than non-energy efficient light bulbs, but
besides being more energy efficient, these light bulbs last much longer and will not need replacement asoften as non-energy efficient light bulbs. This reduces the costs in the long run, and it also reduces theworking time spent on replacing light bulbs.
It would be possible, under exceptional circumstances, for a first-time applicant to apply for a dispensation
to only have a minimum of 50% of the light bulbs energy efficient. Dispensation will be granted only if theestablishment can provide a good reason for not having reached a minimum of 75% energy efficient lightbulbs before applying for Green Key, and provide a clear plan of action on how to reach the minimum of
75% energy efficient light bulbs within the first 6-12 months after achieving the award.
During the audit, the establishment provides the overview of all light bulbs demonstrating that at least 75%of the light bulbs in the establishment are energy efficient, and during the visual inspection the amount ofenergy efficient light bulbs in a few selected guest rooms, public areas and staff areas are checked. In
exceptional cases, where an establishment only complies with a minimum of 50% energy efficient lightbulbs, it must provide documentation clearly explaining the reasons for not having reached at least 75%
energy efficient light bulbs, as well as a plan of action for reaching the required level within 6-12 months.

7.4

Fat filters in the exhaust must be
cleaned at least once a year. (I)The exhausts in the kitchen consumes more energy if the fat filters are not cleaned regularly. To lower theenvironmental footprint, it is therefore required that the fat filters in the exhausts are cleaned at least oncea year but preferably more often.
During the audit, the establishment presents the standard operational procedure for the cleaning of the fat
filters at least once a year (including information about the last date the fat filters were cleaned).

32

7.5

The surfaces of theheating/cooling exchanger of theventilation plant must be cleaned
at least once a year. (I)To ensure that the surfaces of the heating/cooling exchanger of the ventilation plant functions optimallywithout any excess use of energy, it is necessary that the surfaces of the exchanger of the ventilation plant’s
exchanger surfaces are cleaned at least once a year but preferably more often.
During the audit, the establishment presents the standard operational procedure for the cleaning of theventilation plant’s heating/cooling exchanger of the ventilation plant at least once a year (including
information about the last date of cleaning).

7.6

The ventilation system must be
checked at least once a year andrepaired if necessary in order tobe energy efficient at all times. (I)For the overall ventilation system to lower the environmental footprint through being energy efficient andthereby cut costs, it is checked at least once a year.
It is strongly encouraged that the ventilation system is checked by an external energy company, but it canalso be controlled internally by e.g. the chief engineer of the establishment.
If the check-up of the ventilation system reveals the need for repair, the establishment must ensure therepair. It is strongly encouraged that the repairing is done immediately, but if it is not possible, the repairingof the ventilation plant is to be ensured within 1-2 months from the check-up revealing the need for repair.
During the audit, the establishment presents the standard operational procedure for the external orinternal check of the overall ventilation system. Information about the date for the last held check of theventilation system (within the last 12 months) and the outcome of the check (including any repairing done,
if needed) is provided as well.

7.7

Refrigerators, cold stores, heatingcupboards and ovens must be
equipped with intact draught
excluders. (I)The energy consumption of refrigerators, cold (or freezing) stores, heating cupboards and ovens are
increased if the units do not possess intact draught excluders. The draught excluders can e.g. be rubber
seals around the doors of the devices,
The draught excluders can suffer from wear and tear as time goes by. It is therefore necessary that thedraught excluders of the devices are examined at least once a year, but preferably more frequently. Should
the check reveal that the draught excluders are no longer intact, it is necessary that the establishment
immediately ensures repair/replacing of the faulty draught excluders.

33During the audit, the establishment provides the standard operational procedure for the check of thedraught excluders at least once a year and repair/exchange when necessary. The visual inspection includes a
spot check that draught excluders are intact in selected refrigerators, cold (or freezing) stores, heatingcupboards or ovens.
7.8

There is a written procedureregarding electric devices in
empty cabins/rooms. (I)To reduce the environmental footprint by minimising the energy consumption and thereby cut costs, theestablishment has a policy regarding energy and heating in empty rooms/cabins.
There are two aspects in relation to the policy: a) standard operational procedure regarding energy andheating/cooling in rooms/cabins empty for 1-2 nights, and b) a written policy regarding energy andheating/cooling in rooms/cabins during periods of low occupancy.
The standard operational procedure includes a plan on how to reduce energy and heating in the case ofrooms/cabins not being used for shorter periods of time (1-2 nights). It can for instance be in the form of
the stand-by function of the TV being turned off and that heating/cooling is decreased.
For periods of occupancy below 75%, the establishment has a written policy regarding additional energy
savings. This written policy takes into account all electrical devices in the rooms/cabins as well as theheating/cooling. The written policy preferably includes that a certain part of the establishment is closed
down during periods of low occupancy.
During the audit, the establishment presents the standard operational procedure regarding energy/heatingin rooms/cabins empty for short periods of time, and the establishment also presents its written policy
regarding energy and heating if the occupancy falls below 75%.

7.9

The establishment has defined astandard temperature for coolingand heating in public areas andcabins/rooms. (I)To lower the environmental footprint through keeping best possible control over the energy consumption
and thereby cut costs, the establishment has a defined standard temperature for cooling and heating inpublic areas and in rooms/cabins.
The standard cooling temperature should be set at a minimum of 22oC (72oF) and the heating temperature
at a maximum of 22oC (72oF). It is strongly encouraged to have the standard cooling temperature set higher
and the standard heating temperature set lower than mentioned above.

34

The standard temperature can be set automatically from a central system or it could be set manually ineach guest room.
It will still be possible for guests in the rooms/cabins to have the standard temperature changed manuallyor via contacting reception.
During the audit, the establishment presents its standard operational procedure for the defined standard
temperature for cooling and heating in public areas and rooms/cabins, and during the visual inspection it
will be checked that selected areas have the standard defined temperature.
7.10

Outside lighting is minimised
and/or has an automatic turn off
sensor installed. (G)To lower the environmental footprint and thereby cut costs, the establishment has a system in place for the
reduction of energy consumption of outside lighting.
Besides the expectation that the outside lighting system is turned off during daytime/natural light hours,
there are also other ways of minimising the outside lighting, either by having the lighting automaticallyturned off in certain periods of the night or by installing sensors that turn on lighting when detecting
movement. Different systems may be applied to different outside lighting serving different purposes.
In certain areas, the outside lighting is also minimised in order not to disturb wildlife (e.g. nesting turtles atestablishments located at the beachfront in certain areas, etc.).
During the audit, the establishment presents a document with its policy for minimising outside lighting, andduring the visual inspection, the location of sensors is checked.

7.11

All windows have anappropriately high degree ofthermal insulation or other energy
efficient initiatives corresponding
to the local regulations andclimate. (G)Windows can be a significant source for high energy consumption in the establishment. To lower theenvironmental footprint, an establishment located in areas with a cold climate therefore must obtain a highdegree of thermal insulation (e.g. double or triple layer glass), and establishments in areas with a hot
climate should have windows that include other energy efficient initiatives (e.g. sun-reflecting material on
the windows, blinds or other types of shade, etc.). In areas with a very hot or cold climate, theestablishment could also have restrictions on the possibility for opening windows.
If there are national or local regulations regarding insulation or other energy efficient initiatives, theestablishment must always comply with these requirements.

35

To comply with this criterion, at least 75% of the windows in the establishment have the appropriate
thermal insulation or other energy efficient initiatives in place in accordance with local regulations.
During the audit, the establishment presents a document with its system for having an appropriately highdegree of thermal insulation or other energy efficient initiatives corresponding to local regulations andclimate in at least 75% of the windows in the establishment.
7.12

The establishment ensures thatelectric devices used incabins/rooms, kitchen, laundry,etc. are energy efficient. (G)In order to decrease the environmental footprint through lower energy consumption and thereby cutting
costs, the establishment ensures that the main energy consuming devices in the establishment are energy
efficient. In the rooms/cabins, it can be energy efficient TVs and radios, hairdryers, etc. In the meetingrooms, it can be energy efficient projectors and laptops, etc. In the kitchen, it can be energy efficient ovens,refrigerators, freezers, dishwashers, etc. In the washing area, it can be energy efficient laundry and drying
machines, etc. In the fitness area, it can be energy-efficient gym machines.
To ensure that the devices are energy efficient, they should hold an eco-label or other high-energy efficient
rating (e.g. EU rating A-A+++ or EnergyStar rating of refrigerators and dishwashers, etc.).
In order to comply with this criterion, at least 75% of the energy consuming devices in a part of theestablishment (cabins/rooms, kitchen, laundry area, gym, etc.) are energy efficient.
During the audit, the establishment presents the specifications showing that a minimum of 75% of theelectrical devices used in the rooms/cabins, meeting rooms, kitchen, laundry, gym, etc. are energy efficient.

7.13

An energy audit is carried out atleast once every five years. (G)To have a better overview of the areas of high energy consumption and areas of potential energy (and cost)savings in the establishment, it must have an energy audit carried out at least once every five years. Theenergy audit is carried out by an external professional energy consultant or a professional advisor from thelocal or national authorities.
The energy audit clarifies the areas with significant energy consumption in the establishment. It also
includes advice and an action plan with suggestions for areas for reduction in energy consumption in theestablishment, including the effects, the costs and the return on investment.

36During the audit, the establishment presents the report from the energy audit carried out within the last
five years.
7.14

Heating from electrical panels orother forms of direct functioning
electrical heating are not allowed.
(G)

Using heating from electrical panels or other forms of direct functioning electrical heating is less energy
efficient than many other sources of heating. To lower the environmental footprint, the establishment must
avoid the use of electrical heating in the rooms/cabins or anywhere else in the establishment.
Heat pumps are considered energy efficient heating and are therefore not included in this criterion.
During the audit, the visual inspection confirms that there are no electrical panels or other forms of directfunctioning electrical heating in the establishment.

7.15

The establishment uses ecocertified and/or renewableenergy. (G)In order to encourage the establishment to choose the most environmentally friendly and sustainable typeof energy, it must use energy from renewable sources (solar panel, wind power, biogas from organic waste,
geothermal heat, etc.).
In a range of countries, it is now possible to purchase eco-certified energy, and the establishment ensuresthat the energy purchased is eco-certified.
In order to comply with this criterion, at least 75% of the energy use in the establishment derives from ecocertified and/or renewable energy.
During the audit, the establishment presents documentation (e.g. the energy bill) showing that theestablishment uses at least 75% energy that is eco-certified and/or generated from renewable sources.

7.16

Ventilation plants are equippedwith an energy-optimum
ventilator and an energy-saving
engine. (G)To reduce the environmental footprint through lowering the energy consumption from the ventilation plant
and thereby cut costs, the establishment ensures that it is equipped with an energy-optimum ventilator andan energy-saving engine.
During the audit, the establishment presents documentation showing that the ventilation plant is equippedwith an energy-optimum ventilator and an energy-saving engine.

37

7.17

The establishment has an
automatic system or key card thatturns off the light and electricalappliances when guests leavecabins/rooms or public areas. (G)To reduce the environmental footprint through lowering the energy consumption and thereby cutting costs,
the establishment must have a system in place that ensures that light and electrical appliances are turned
off when guests leave rooms/cabins and certain parts of the public areas (e.g. meeting rooms, bathrooms,
laundry areas, etc.).
The most common system is the “key card” system where the electricity is shut off immediately or within 12 minutes after the key card is taken out of the holder. In these cases, it is important that the establishment
does not provide more key cards than needed and does not encourage the guests to keep an extra card in
the holder when leaving the room.
Other automatic systems include occupancy sensors, or motion/body heat detectors that recognise when
guests leave the rooms and automatically switch off lights and electrical appliances.
During the audit, the presence of an automatic system/key card turning off light and electric appliances ischecked during the visual inspection.

7.18

Separate electricity and gas
meters are installed at
strategically important places forenergy monitoring. (G)To better trace the energy consumption from different parts of the establishment, additional/separate
energy (and gas) metres are installed, especially in areas with high degrees of energy consumption (e.g.
kitchens, heated swimming pools, gym and spa areas, meeting facilities, externally managed businesses,etc.). In cases where the establishment is large, separate electricity (and gas) metres for different parts ofthe establishment could be installed.
Providing more accurate information through the additional/separate electricity (and gas) metres about thedifferent sources of energy use in the establishment enables it to prepare better target strategies on
reduction in energy consumption.
If more electricity (and gas) metres are installed, it is necessary that the consumption data from each metre
is collected and registered. If the reading of the electricity (and gas) consumption from the different metres
can be done more frequently than once a month, it produces more detailed information about theconsumption from each electricity (and gas) metre.
During the audit, the minimum of monthly registration of the electricity (and gas) consumption from thedifferent metres is shown.

38

7.19

Air-conditioning and heating
automatically switches off whenwindows are open. (G)A significant amount of energy from air-conditioning and heating is wasted, if it is in use while windows (anddoors) are open. The air-condition/heater will then have to use additional energy to adjust the temperature
to the set level.
The air-condition and heating therefore automatically switch off when windows (and doors) are opened.
The system is installed in a minimum of 75% of the guest rooms/cabins, but preferably in all public areas
and rooms/cabins.
During the audit, the establishment presents documentation showing that a minimum of 75% of the guest
rooms/cabins have the system of automatically switching off air-conditioning and heating when thewindows (and doors) are opened. The visual inspection confirms that air-conditiong and heating areswitched off when windows (and doors) are open.

7.20

A heat recovery system for e.g.
refrigeration systems, ventilators,
swimming pools or sanitary
wastewater is installed. (G)Larger energy consuming machines and equipment often produces excess heat. To lower the environmental
footprint through reducing energy consumption in the establishment, heat recovery systems must be inplace for these larger energy consuming machines/equipment, e.g. the refrigeration systems, ventilation
system, swimming pools or the wastewater treatment system. The heat from the recovery system is thenused in other areas, such as heating in indoor parking areas, etc.
During the audit, the establishment presents documentation showing the presence of the heat recovery
system within the premises of the establishment.

7.21

The building is insulated above
the minimal national
requirements to ensure asignificant reduction of energy
consumption. (G)Good insulation of the buildings of the establishment is a significant means to lower the environmental
footprint by increasing energy efficiency and thereby cut costs. The necessary level of insulation differs frombuilding to building depending on the age of the building, the surrounding climate, etc. The insulation canconcern the walls, the roof and/or the windows of the buildings.
In most countries, there is national legislation with requirements for the level of insulation of buildings. The
establishment must therefore ensure compliance with the national requirements on insulation, but alsoachieve insulation above the minimal national requirements.

39During the audit, the establishment presents documentation proving that the buildings are insulated above
minimal national requirements on insulation in the form of a report from an external energy auditor or the
relevant local/national authority.
7.22

Hot water pipes are wellinsulated. (G)A good source for lowering the environmental footprint by reducing energy and thereby saving costs in theestablishment is to ensure that hot water pipes are well insulated.
During the audit, the establishment presents documentation proving that the hot water pipes in theestablishment are well insulated in the form of a report from an external energy auditor or the relevant
local/national authority.

7.23

Computers, printers and copy
machines switch to energy saving
mode and turn off automatically.
(G)

To lower the environmental footprint through energy savings and thereby cut costs, the establishment onlyuses computers, printers and copy machines that switch to an energy saving mode within a short time of
non-use (e.g. 2-5 minutes).
As the energy saving mode is also energy-consuming, the equipment automatically turns off completely
after a longer time of non-use (e.g. 1-2 hours).
During the audit, the establishment presents information showing that its computers, printers and copy
machines switch to an energy saving mode and turn off automatically, and the visual inspection includes a
spot check that the machines are in energy saving mode after periods of non-use.

7.24

Newly purchased computers,
printers, copy machines anddomestic appliances have an ecolabel or are produced by acompany with an environmental
management system. (G)In order to lower the environmental footprint through saving energy and thereby cut costs, computers,
printers, copy machines and other domestic appliances used in the offices of the establishment andpurchased within the last 12 months have a nationally or internationally recognised eco-label. Alternatively,
the establishment ensures that the companies that have produced the products have an environmental
management system, e.g. through an ISO 14001 certification, EMAS, etc.
During the audit, the establishment presents documentation that the computers, printers, copy machinesand domestic appliances purchased within the last 12 months have a recognised eco-label or are produced
by a company with an environmental management system.

7.25

Vending machines, coffee andTo lower the environmental footprint through energy savings and thereby cutting costs, vending machines,

40

water dispensers are switched off
in periods of non-use. (G)coffee/tea and water dispensers are, where possible, switched off in periods of non-use.
Non-use periods could be certain periods during the day or certain periods during the year, and it can be incertain areas of the establishment (e.g. meeting room areas, swimming pool areas, gym and spa areas, etc.
It is important that the energy consumption of switching the machines off and on does not exceed theenergy consumption by having the machines in use all the time. This balance refers both to the energy
consumption itself (when restarting after a stop in use), but also in relation to the effect on the lifespan of
the machines.
During the audit, the establishment presents its standard operational procedure on having vending
machines, coffee/tea and water dispensers switched off during periods of non-use.

7.26

The kitchen hoods are equippedwith supply/extract infrared fan
controls. (G)The environmental footprint can be lowered by having energy reduced and thereby costs saved if kitchenhoods are not in use during all working hours, but only when needed. Kitchen hoods are therefore equippedwith infrared fan control so that they automatically switch on when hot plates are in use and/or there is thepresence of steam from cooking.
During the audit, the visual inspection confirms that the kitchen hoods are equipped with supply/infrared
fan controls.
8. FOOD AND BEVERAGE

8.1

The establishment must purchaseand register at least three typesof food/beverage products thatare organic, eco-labelled, fairtrade labelled and/or locally
produced. (I)Environmentally friendly and sustainable practices in the establishment are demonstrated by the type offood and beverage purchased by the establishment and offered to the guests.
The establishment therefore registers the food and beverage products purchased that are either organic,
eco-labelled, fair-trade labelled and/or locally produced. When purchasing products, it is recommended
that they are approved to be organic, eco-labelled or fair-trade by recognised national or international
authorities.

41

Products are, whenever possible, produced locally in order to lower the environmental footprint fromreduced transportation and to stimulate the local economy. Whether a product is locally produced depends
on the lcoation of the establishment, but products produced less than 100 km from the establishment arenormally considered as locally produced.
The establishment ensures that as many of its food and beverage products as possible are organic, ecolabelled, fair-trade labelled and/or locally produced. The choice of products depends on the availability andprice. A minimum of three types of products is required, but it is strongly recommended to include moreproducts.
Although this criterion mainly relates to food/beverage products offered to guests, it is also recommended
to implement this criterion in the staff canteen.
During the audit, the establishment presents a list of (a minimum of three) food/beverage products that areorganic, eco-labelled, fair-trade labelled and/or locally produced.
8.2

The share of organic, ecolabelled, fair-trade labelled
and/or locally produced
food/beverage products must be
increased every year. (I)In cases where the establishment is reapplying for the Green Key award, it is important that theestablishment ensures that the share of organic, eco-labelled, fair-trade labelled and/or locally produced
food and beverage continues to increase. The establishment therefore demonstrates that the share oforganic, eco-labelled, fair-trade labelled and/or locally produced food/drink products has increased in thepast 12 months to include additional products.
In exceptional cases, where it can be proven very difficult for the establishment to increase the amount oforganic, eco-labelled, fair-trade labelled and/or locally produced food and beverage products, it can request
a dispensation for not increasing the amount of these products.
Although this criterion mainly relates to food and beverage products for the guests, it is also encouraged to
implement this criterion in the staff canteen.
During the audit, the establishment presents information about the organic, eco-labelled, fair-trade labelled
and/or locally produced food and beverage products that have been added in the past 12 months.

8.3

The establishment is taking

To have an environmentally friendly and more sustainable policy in relation to the purchase of food and42initiatives to buy seasonal
products, less meat products andno products from endangered
fish, seafood or other species. (G)beverage products, the establishment must have a policy on 1) buying seasonal products, 2) lowering theamount of meat products, 3) avoiding the purchase of products of endangered fish, seafood or otherspecies, 4) avoiding GMO products, or 5) buying products taking animal welfare into consideration, etc.
The use of seasonal products reduces the environmental footprint created by transportation. Reducing theuse of meat products reduces the environmental footprint created by the production of meat products. The
use of products from endangered fish, seafood or other species stands in complete contradiction to theefforts for conservation of biodiversity.
As part of the purchase policy, the establishment avoids buying genetically modified organisms (GMOs),
chooses fish and seafood with the Marine Stewardship Council (MSC) label or in line with WWF’s fish andseafood recommendations, takes animal welfare into consideration when purchasing meat products, andconsiders the offer of gluten free and products suitable for diabetics.
Although this criterion mainly relates to food and beverage products for the guests, it is also encouraged to
implement this criterion in the staff canteen.
During the audit, the establishment presents its written policy on buying seasonal products, less meatproducts, avoiding products of endangered fish, seafood or other species, avoiding GMO products or taking
animal welfare into consideration when buying products.

8.4

The establishment must register
the level of food waste and takeinitiatives to reduce it. (G)To reduce the environmental footprint by minimising the amount of food waste and thereby cut costs, theestablishment registers the amount of food waste.
The amount is divided into different categories, such as different offers (buffet, menu, etc.), different meals(breakfast, lunch, dinner, etc.), different parts of the meals (starter, main course, dessert, etc.), different
types of food (bread, salad, etc.), purchased food that is used, etc. The division into different categories
depends on the different types of meals offered in the establishment.
After ascertaining the amount of food wasted in various categories, the establishment prepares a plan for
reducing food waste. The plan considers a range of issues:
 Can the amounts and types of food be adjusted?
 Can the food be stored and served in a better way to last longer?

43






Can the ingredients to a larger extent all be used?
Can serving be changed from buffets (that are continuously filled up) to portions?
In case of buffets, can there be an encouragement to guests not to overload the plates?
How can food that is left be reused?

During the audit, the establishment presents documentation showing its registration of food waste indifferent categories and the plan for reducing food waste.
8.5

The establishment communicateson the menu or in the buffet the
products that are organic, ecolabelled, fair-trade labelled
and/or locally produced. (G)To increase the awareness of guests about organic, eco-labelled, fair-trade labelled and/or locally produced
food, the establishment clearly indicates which products are organic, eco-labelled, fair-trade labelled and/or
produced from local sources. This could be done on the menu card or on signs on the buffet.
The indication is done by using icons or other easily understood means of communication.
Although this criterion mainly relates to food and beverage products for the guests , it is also encouraged to
implement this criterion in the staff canteen.
It is important that the compliance with this criterion is done in accordance with national legislation on thematter.
As part of joining the Green Key programme, the establishment provides accurate, clear and easily
understandable information about the food and beverage products.
During the audit, the visual inspection confirms the indication of organic, eco-labelled, fair-trade labelled
and/or locally produced food and beverage products on the menu and/or buffet.

8.6

A vegetarian alternative menu is
proposed in the restaurant. (G)As vegetarian/vegan food has a lower environmental footprint than meat-based food, the establishment
must have one or more vegetarian and/or vegan alternatives included in the restaurant menu. This criterion
also addresses the growing demand by guests for vegetarian/vegan alternatives to the regular meat-basedmenus.
The vegetarian/vegan options are clearly indicated on the menu or by indications in the buffet. The
indication is done by using logos or other easily understood means of communication.

44

Although this criterion mainly relates to food products for the guests, it is also encouraged to implement
this criterion in the staff canteen.
As part of joining the Green Key programme, the establishment provides accurate, clear and easily
understandable information about vegetarian/vegan alternatives.
During the audit, the visual inspection confirms the indication of vegetarian/vegan options on the menu
and/or buffet.
8.7

Where the water quality is of anadequate standard, tap water isoffered to guests in restaurants,
meeting rooms, etc. (G)To lower the environmental footprint created in the process of producing bottled water (including thetransportation of the water, the use of plastic, aluminium or glass for the bottles and the subsequenttransportation of bottled water to the customers), the establishment offers tap water to guests inrestaurants, public areas, meeting rooms, rooms/cabins, etc. This also saves costs for the establishment.
The possibility for offering tap water depends on the quality of the tap water in the respective area and thetap water supply in the establishment. If the tap water in the respective country is not drinkable, or if thequality of the tap water in the establishment does not comply with national authorities standards for tap
water (e.g. relating to limit levels of content of pesticides, heavy metals, etc.), then this criterion is notapplicable. If the quality of the tap water allows it to be offered, it can be offered as it is or it can be filtered
before being served.
The tap water is preferably offered as still water, but it could also be offered as sparkling water after adding
carbonic acid.
The tap water is offered to guests in restaurants and meeting rooms, but it could also be offered to guests
at reception, in guest rooms, etc. It could also be offered to staff in staff areas.
During the audit, the visual inspection confirms that tap water is offered in restaurants or elsewhere in theestablishment.
9. INDOOR ENVIRONMENT

45

9.1

The restaurant should be nonsmoking or at least have a nonsmoking section. (I)To reduce health risk and the annoyance from smoking, the restaurant of the establishment is a nonsmoking area.
In countries where this is not feasible, the restaurant has at least a non-smoking section including morethan half of the total restaurant area. The non-smoking section is clearly physically separated from thesmoking section, so that persons sitting in the non-smoking section are not affected by the smokers. The
non-smoking and smoking sections are marked clearly with signs in an easily understandable way.
Many countries have legislation regulating smoking in restaurants, and where there is such legislation, theestablishment must under all circumstances comply with these requirements.
During the audit, the visual inspection confirms that smoking is not allowed in the restaurant or that there isa physical separation of the restaurant and signs indicating the smoking versus non-smoking part of therestaurant.

9.2

A minimum of 75% of the publicareas must be non-smoking. (I)To reduce the health risk and the annoyance from smoking, all public areas, meeting rooms androoms/cabins are preferably non-smoking areas.
In countries where this is not feasible, a minimum of 75% of the public areas are non-smoking. The sectionsof the establishment with non-smoking areas are clearly separated from those where smoking is allowed.
The areas with non-smoking and smoking are clearly marked with signs in an easily understandable way.
Many countries have legislation regulating smoking in public areas, meeting rooms and rooms/cabins, andwhen there is such legislation, the establishment must in all circumstances comply with these requirements.
During the audit, the establishment presents documentation showing that at least 75% of the areas are
non-smoking, and the visual inspection confirms that the areas with smoking and non-smoking areas areclearly separated and with signs indicating the smoking versus non-smoking parts of the establishment.

9.3

The establishment has apersonnel policy concerning
smoking during working hours.

To reduce the health risk and the annoyance from smoking, the areas for the public and the staff arenormally non-smoking areas.

46

(G)

If staff smoking is allowed, the establishment has a policy for the staff regarding smoking during working
hours. The policy includes regulations about when and where the staff can smoke. It is important that thepolicy ensures that non-smoking staff members and guests are not affected by smoking.
Many countries have legislation regulating smoking in public and staff areas, and when there is a legislationon the issue, the establishment must in all circumstances comply with these requirements.
During the audit, the establishment presents its smoking policy for staff, including information about when
and where smoking during working hours is allowed, and how the establishment ensures that it does notconstitute a health risk and annoyance for non-smoking staff members and guests.

9.4

In case of refurbishing or newbuilding, the establishment uses
environmentally friendly products.
(G)

For the continuous improvement of the indoor environment and to lower the enviornmental footprint byusing less harmful products, the establishment uses environmentally friendly products in connection withrefurbishment or construction of new buildings done within the past 12 months. Volatile organic compounds(VOCs) are avoided in paints, building materials, etc. Environmentally friendly second hand/recycled
products/materials are especially recommended.
In connection with the refurbishing or construction of a new building, the establishment uses locallyappropriate and sustainable practises and material. Environmentally friendly products include the use ofpaints and other products not containing substances harmful to the environment or human health, forinstance by using products with a nationally or internationally recognised eco-label, or by using companies
that have adopted an environmental management system.
The establishment values and incorporates authentic elements of traditional and contemporary local culture.
The legislation and regulations regarding refurbishing or construction of new building, and the intellectual
property rights of local communities are always respected.
During the audit, the establishment presents documentation proving the use of environmentally friendly
products in connection with refurbishing or new building done in the past 12 months. The documentation
also includes considerations to sustainable practices and materials, authentic elements of local culture, andthat the intellectual property rights of local communities have not been violated.

47

10. GREEN AREAS
10.1

Chemical pesticides and fertilisers
must not be used unless there isno organic or natural equivalent.
(I)

In order to minimise the use of chemicals and the risk of pollution, the establishment does not use chemical
pesticides and fertilisers, in cases where there are green areas.
If pesticides and fertilisers are needed, organic or natural equivalents are used. Gas flames or mechanicalherbicides are also possible alternatives. Only in cases where no organic or natural replacements areavailable, affordable, or sufficiently effective, may the establishment use chemical pesticides and fertilisers,
and in that case, it is normally only used once a year and only readily available products are purchased.
Chemical substances are stored properly (see criterion 6.7).
This criterion also applies if the management of the establishment’s green areas is outsourced to an
external company.
During the audit, the establishment presents its written policy on the use of pesticides and fertilisers in thegreen areas of the establishment showing that that the establishment does not use chemical pesticides andfertilisers unless no organic or natural equivalent is available. If the work with green areas is outsourced toan external company, then this external company presents its policy on the use of pesticides and fertilisers
in the green areas of the establishment. During visual inspection, a spot check might be conducted toconfirm compliance with the criterion.

10.2

Newly purchased lawnmowers
must either be electrically driven,
use unleaded petrol, be equippedwith a catalyst, be awarded withan eco-label, or be manually
driven. (I)

If the establishment has green areas, the lawnmowers purchased within the last 12 months must be energyefficient and low in noise and carbon emissions.
The lawnmowers are preferably manual or electric, but if it requires petrol, alkylate petrol or unleaded
petrol must be used, or the lawnmower is equipped with a catalyst. If the lawnmowers are awarded with an
eco-label, they also comply with this criterion.
This criterion also applies if the management of the green areas of the establishment is outsourced to an
external company.
During the audit, the establishment presents documentation showing that lawnmowers purchased within
the last 12 months by the establishment or the external contractor are environmentally friendly.

48

10.3

The density on the establishment
is less than 60 families per
hectare. (I)To lower the environmental footprint/pressure of the establishment, and for the wellbeing of the guests,
the density on the establishment must be less than 60 families per hectare.
The density includes families using the various overnight stay facilities on the establishment (camping androoms/cabins), while persons using facilities (meeting rooms, restaurants, gym/spa facilities, swimming poolfacilities, etc.) during daytime only are not included in the calculation.
During the audit, the establishment presents the map of the establishment indicating less than 60
pitches/tent sites/cabins per hectare.

10.4

Open spaces on theestablishment should constitute a
minimum of 10% of the entire
area. (I)To lower the environmental footprint/pressure of the establishment, and for the wellbeing of the guests,
the amount of open spaces must constitute a minimum of 10% of the total area.
The open spaces include areas without camping, rooms/cabins, restaurants, swimming pools, meeting
facilities, shops/businesses, other public/staff areas, and sealed areas (tarred streets, parking lots andpavements), etc.
During the audit, the establishment presents a calculation proving that open spaces constitute a minimumof 10% of the total area of the establishment.

10.5

Motorised traffic at theestablishment is limited to aminimum and not allowed atnight. (I)To lower the environmental footprint of the establishment by reducing air pollution and for the wellbeing of
the guests, the motorised traffic at the establishment must be limited to a minimum.
The motorised traffic is limited to certain areas of the establishment, and is well regulated (designating
separate areas for use of motorised traffic and for walking, biking, etc.). The motorised traffic is also limited
to certain times of the day, and motorised traffic is not allowed at night except at designated parking areas.
During the audit, the establishment presents documentation showing that it is regulating and limiting theuse of motorised traffic at the establishment to certain areas and certain times of the day.

10.6

Smart flower and garden watering To minimise the consumption of water for irrigation, a smart procedure must be in place. The smart
procedures are in place. (I)irrigation system can, for instance, include procedures of watering during morning or evening hours, a49

moisture sensor system or a drip system aiming at minimising evaporation and provide the best impact for
the roots of the plants. This also includes the use of collected rainwater, treated greywater or wastewater
for watering flowers/gardens (see criterion 10.8).
During the audit, the establishment presents its written policy on smart flower and garden irrigation, andthe smart watering procedures are checked during the visual inspection, if possible.
10.7

Garden waste is composted. (G)To lower the environmental footprint through minimising waste, energy and transportation (and thereby
cut costs), the establishment ensures that garden waste is composted on the premises of the establishment
following the standard method. Soil produced from garden waste is later reused to fertilise the garden
areas.
During the audit, the establishment shows the compost heap or container during the visual inspection. If
the compost is collected by an external contractor, the establishment presents the appropriate
documentation.

10.8

Rainwater or greywater iscollected and used for watering
flowers and gardens. (G)To reduce the environmental footprint by saving water for flower and garden irrigation (and thereby cut
costs), the establishment ensures that rainwater, treated greywater or wastewater is collected and used for
irrigating flowers and gardens.
The collection of rainwater or greywater is done safely following national and local legislation with noadverse effects to the guests and staff, the local population and the environment.
During the audit, the establishment presents its written policy on the collection of rainwater, treatedgreywater or wastewater for watering of flowers and gardens, and the visual inspection (where possible)
confirms the collection system for rainwater, treated grey water or wastewater.

10.9

When planting new green areas,
native species are used. (G)For the establishment to support biodiversity, the establishment (wherever feasible) ensures the planting of
native species when planting new green areas.
There is also a plan on reviewing the landscaping of the green areas to consider feasibility and use of native
species. If there are invasive species such as weeds, animal, or pathogens present on the premises of theestablishment, the plan includes information on how to control their spread and preferably eradicate them.

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It is recommended that an external specialist is consulted on the restriction of invasive species.
During the audit, the establishment presents written documentation showing that the plants purchased or
obtained within the last 12 months are native species as well as a management plan reviewing the feasibility
and use of native species and the restriction of the spread and preferably eradication of invasive species.
11. CORPORATE SOCIAL RESPONSIBILITY
11.1

The establishment is incompliance with international,
national and local legislation, and
its CSR policy regarding
environment, health, safety andlabour. (I)The establishment has legally acquired property, land and water rights and ensures that its function andactivities within the areas of environment, health, safety, and labour take place in compliance with local andnational legislation and regulations.
The establishment also ensures working in correspondence with international conventions and regulations
including: “The Universal Declaration of Human Rights” (including the “UN Convention on the Rights of theChild”), the “International Labour Organization’s Declaration on Fundamental Principles and Rights at
Work”, the “Rio Declaration on Environment and Development”, the “United Nations Convention against
Corruption”, and “The Code of Conduct for the Protection of Children from Sexual Exploitation in Travel andTourism”. In many countries, the international conventions and regulations are partly or fully integrated
into national/local legislation.
The establishment formulates a CSR policy covering the areas of human rights (including child labour),labour rights and equity, safe and secure working environment, anti-corruption, and commercial, sexual or
any other form of exploitation or harassment, particularly of children, adolescents, women, minorities, andother vulnerable groups. Where opportunities exist, it is encouraged that the CSR policy also supports theestablishment’s involvement in sustainable tourism planning and management locally.
Regarding compliance with labour requirements, the following conditions must be met: All employees receive information in writing (contract) stating the employment conditions,
including information about working hours and salary.
 All employees are paid at least a living wage, so the salary is not below the legal minimum salary.
 All employees receive information about the working code of conduct/policies of the establishment,
and employees also receive information about the procedure for raising concerns/complaints.

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



For all employees under the age of 18, national regulations as well as the UN Convention of theRights of the Child and ILO Conventions 138/182 are followed.
All employees receive fair treatment without discrimination.
All employees are offered regular training, experience, and opportunities for advancement.

The establishment ensures that its activities do not adversely affect local access to livelihoods, rights-ofway, transport and housing. The activities of the establishment do not jeopardise the provision of basic
health and sanitation services to neighbouring communities. The establishment does not prevent access by
local residents to local historical, archaeological, culturally, and spiritually important properties and sites. If
the establishment is located in or near a sensitive or protected area, it knows and respects the legislation
and regulations regarding tourism activities within the sensitive or protected area.
The establishment ensures that activities in connection with the management of the establishment do nothave significant negative effects on natural ecosystems and wildlife. Any disturbance of natural ecosystems
is minimised, rehabilitated, and a compensatory contribution made to conservation management. This also
includes practices to reduce pollution from noise, light, runoff, erosion, ozone-depleting compounds, andair, water, and soil contaminants.
Species of wild animals are not acquired, bred or held captive, except for properly regulated activities kept
by those authorised and suitably equipped to house and care for them. Housing, care and handling of all
wild and domestic animals must meet the highest standards of animal welfare. Interaction with freeroaming wildlife organised by the establishment is non-invasive and responsibly managed to avoid adverse
effects on the animals concerned and on the viability and behaviour of populations in the wild.
The siting, design and construction of buildings and infrastructure complies with local zoning and protectedor heritage area requirements. It takes account of the capacity and integrity of the natural and cultural
heritage surroundings in siting, design, impact assessment and land rights and acquisition. The
establishment identifies and follow the local development codes and architectural management guidelines.
During the audit, the establishment presents documents outlining and confirming compliance with local andnational legislation within the areas of environment, health, safety, and labour, as well as international
conventions and regulations and the formulation of a CSR policy. The document includes confirmation ofactivities of the establishment taking place in correspondence with Green Key’s requirement and that52

considerations have been taken in relation to wildlife interactions as well as siting, design and constructionof buildings and infrastructure. The observations during the visual inspection confirms compliance with therequirements.
11.2

The establishment provides accessfor people with special needs. (G)To create awareness about the establishment’s corporate social responsibility and assist people with special
needs, it must provide access for people with special needs. The access relates to guests as well as staff andother users of the establishment.
Examples of people with special needs includes provision of access for people with certain disabilities(persons in wheelchairs, blind people, etc.) and people with specific health concerns.
The criterion includes access to the entrance and reception area, meeting facilities, restaurant, publicsanitary facilities, cabins/rooms and/or other facilities at the establishment. It is recommended that thefacilities are approved by a national/local disability association.
The level of access for people with special needs offered by the establishment is clearly communicated to
the guests, staff and other users. When information regarding access is present, it is easier for theestablishment and the user to match expectations and it will also avoid unnecessary transportation. As partof joining the Green Key programme, the establishment therefore provides accurate, clear and easily
understandable information with regard to the establishment and its products and services. The
establishment will not promise more than can be implemented by the establishment.
During the audit, the establishment, as part of the visual inspection, demonstrates access and proceduresfor people with special needs, as well as the information provided about access for people with special
needs.

11.3

The establishment is equitable inhiring women and local
minorities, including inmanagement positions, while
restraining from child labour. (G)To create awareness about the establishment’s corporate social responsibility and support the equal
treatment and rights of people, the establishment hires staff in all positions, without discrimination by age,
race, gender, religion, disability, socio-economic status, etc. It is recommended that the establishment adds
this obligation to the CSR policy.

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To support the local community near the establishment, it is important that local residents (and especiallylocal minorities) are employed as staff in the establishment in all positions including in management
positions, and that training is offered when necessary.
Furthermore, it is very important that the establishment restraints from child labour in the establishment orfrom using suppliers using child labour. It is recommended that the establishment add this obligation to the
CSR policy.
During the audit, the establishment presents it CSR policy showing how it ensures compliance with thiscriterion. Observations made during the visual inspection confirms compliance with the requirements.
11.4

The establishment actively
supports green activities or
initiatives for social community
development including, among
others, education, health,sanitation and infrastructure. (G)To create awareness about the establishment’s corporate social responsibility and to support theenvironmental, economic and socio-cultural sustainable development, the establishment is active insupporting green activities or initiatives for social community development including, among others,
education, health, sanitation, and infrastructure.
The type of support will depend on the establishment and the area surrounding the establishment.
Examples of active support by the establishment could be: Tree-planting activities
 Restoration of local green areas
 Other projects addressing the impacts of climate change Outdoor activities (establishment of boat mooring places, nature trails) that can also be used by the
public Activities with local schools or communities working with environmental initiatives
 Activities with local people with special needs (vulnerable and/or less-resourced groups)
 Activities promoting social justice and equal rights
 Support to provision of basic food, water, energy services, as well as health and sanitation services
in neighbouring communities Support to local infrastructure challenges, etc.
During the audit, the establishment presents documentation showing the active support of local green
activities or initiatives for social community development including, among others, education, health,sanitation and infrastructure.

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11.5

The establishment offers themeans for local small
entrepreneurs to develop and sellsustainable products that are
based on the area’s nature,
history, and culture. (G)To create awareness about the establishment’s corporate social responsibility and to promote a sustainablelocal socio-cultural and economic development, the establishment offers the means for small local
entrepreneurs to produce and sell sustainable products and services based on the nature, history andculture of the local area in the establishment.
This can be in the form of a small shop or stand within the premises of the establishment. Alternatively, theestablishment can purchase and offer the local products concerned to its guests.
The products are produced locally and in a sustainable manner, and the products are based on the area’s
nature, history and culture. The availability of products will depend on the business concept of theestablishment.
During the audit, the establishment presents all agreements with small local entrepreneurs that sell
products and services in/to the establishment. During the visual inspection, it can be confirmed that small
local entrepreneurs are able to sell products and services in/to the establishment.

11.6

Endangered plants and animals,
historical and archaeologicalartefacts are not sold, traded, or
displayed, except as permitted bylaw. (G)To create awareness about the establishment’s corporate social responsibility and support toenvironmental sustainability through the protection of endangered species of plants and animals (e.g. aslisted in the CITES agreement), the establishment does not harvest, sell, trade or display these species in theestablishment.
In order to protect historical and archaeological artefacts, these items are also not sold, traded or displayedby the establishment.
The establishment only sells, trades or displays endangered plants and animals and/or historical andarchaeological artefacts if local, national and international legislation permits it.
The establishment is strongly encouraged to offer guests a “species protection souvenir guide” to provide
support for guests when buying souvenirs. The establishment is also encouraged to provide information forguests about support to activities in favour of protecting endangered plants and animals.
Furthermore, the establishment does not hire artists or entertainers offering activities and shows involving

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endangered animals to the guests.
During the audit, the establishment presents documentation showing how it works to ensure that noendangered species of animals and plants and no historical and archaeological artefacts are sold, traded ordisplayed in the establishment. If the establishment is selling these products, a statement from the national
authorities is provided allowing the establishment to sell, trade or display the products. If the establishmentoffers entertainment to its guests, it is confirmed that no artists or entertainers are hired offering activities
and shows with endangered animals to the guests. During the visual inspection, a spot check of sold, tradedor displayed species of plants/animals or historical/archaeological artefacts is carried out.
11.7

Material/supplies that are nolonger used are collected anddonated to charitableorganisations. (G)To create awareness about the establishment’s corporate social responsibility and the reduction of theenvironmental footprint through recycling, it collects and donates materials and supplies that can still be
used but that is no longer needed by the establishment to charitable organisations (e.g. organisations
supporting persons in need, etc.).
To comply with this criterion, the material/supplies are donated to charitable organisations within theprevious 12-months period.
During the audit, the establishment presents documentation showing that redundant material/supplies
have been donated to charitable organisations within the last 12 months.

12. GREEN ACTIVITIES

12.1

Information about nearby parks,
landscape and nature
conservation areas must be
available to the guests. (I)To strengthen the environmental profile of the establishment and to encourage the guests to get involvedin green activities, the establishment offers information about nearby parks, landscape and/or nature
conservation areas. Where appropriate, the information includes interpretation of the natural surroundings,
local culture and cultural heritage, as well as explaining appropriate behaviour while visiting these areas.
The information includes encouragements for guests to choose nearby outdoor or green activities, including
walks, jogging, bicycling, swimming, sailing, canoeing, picnicking, outdoor playgrounds, etc.

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Where relevant, the information includes information about the local biodiversity. For visits to indigenous
communities and cultural and/or historically sensitive sites, the information includes the encouragement tofollow established international and national good practice and locally agreed guidance in order to minimise
adverse visitor impacts and maximise local benefits and visitor satisfaction.
The information can be obtained from the reception, an environmental corner or via TV monitors in the
public areas, information in the meeting rooms or in rooms/cabins.
Although the information is directed towards guests, the establishment is also encouraged to provide
similar information for the staff.
As part of joining the Green Key programme, the establishment provides accurate, clear and easily
understandable information.
During the audit (visual inspection), the establishment presents the information provided to guests about
nearby parks, landscape, nature conservation areas, indigenous communities or cultural/historical sites ofinterest (including the interpretation, good practice/guidance and code of conduct for visiting the sites orareas). It is checked that the information is accurate, clear, and easily understandable.
12.2

The establishment must provide
information about the nearest
place to rent or borrow bicycles.
(I)

To encourage the use of sustainable transportation, the establishment provides information about thenearest place to borrow or rent bicycles.
The information can be obtained from the reception, an environmental corner or via TV monitors in the
public areas, information in meeting rooms or in rooms/cabins.
Although the information is directed towards guests, the establishment is also encouraged to provide
similar information for the staff.
As part of joining the Green Key programme, the establishment provides accurate, clear and easily
understandable information. The establishment does not promise more than can be delivered by theestablishment.

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If the establishment is located in an area where bicycling is impossible due to very dangerous traffic
conditions, extreme weather conditions or other special cases, then the establishment is exempted fromcomplying with the criterion.
During the audit (visual inspection), the establishment presents the information provided to guests about
the nearest location to rent or borrow bicycles. It is checked that the information is accurate, clear, andeasily understandable.
12.3

The guests have the opportunity
to borrow or rent bicycles. (G)To encourage the use of sustainable transportation, the establishment offers guests the possibility ofborrowing or renting bicycles directly from the establishment.
The information about the possibility is obtained from the reception, an environmental corner or via TV
monitors in the public areas, information in meeting rooms or in rooms/cabins.
During the audit (visual inspection), the establishment presents the information provided to guests about
the possibility for borrowing or renting bicycles from the establishment, and the visual inspection confirms
the availability of the bicycles.

12.4

The establishment provides
activities for raising awarenessfocused on sustainable
development, environment andnature in or around the premises.
(G)

To increase the sustainability awareness of the guests, staff and nearby community, the establishment
provides activities for raising awareness focused on sustainable development, environment and nature in or
around the premises.
The awareness raising activities could include encouragement to participate in Earth Hour, Earth Day,
Energy Saving Week, Waste Reduction Week, World Food Day, World Vegan Day, World Vegetarian Day
and/or World Environment Day. It could also include nature guided tours to the green areas within thepremises of the establishment or to nearby areas, participation in tree-planting events, other special
environmental events, organisation of sustainable development activities for local schools or communities,
charity events, etc.
The establishment is especially encouraged to contribute to the support of biodiversity conservation,
including supporting natural protected areas and areas of high biodiversity value.

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During the audit, the establishment presents the documentation showing the awareness raising activities
held within the past 12 months and planned for the coming 12 months.
12.5

The establishment provides
information to the guests
regarding Blue Flag awarded
marinas, beaches and boat
operators in the vicinity. (G)Where appropriate, the guests in the establishment are encouraged to use nearby Blue Flag beaches,
marinas and sustainable boating tourism operators for swimming, diving, sailing and other recreational
activities.
Blue Flag is another programme managed by the Foundation for Environmental Education. It is a voluntary
eco-label for beaches, marinas and sustainable boating tourism operators. More information about Blue
Flag at www.blueflag.global. The beach, marina or boat operator is considered nearby if it is located within
20 kms from the establishment.
The information is obtained from the reception, an environmental corner or via TV monitors in the publicareas, information in meeting rooms or in rooms/cabins.
Although the information is directed towards guests, the establishment is also encouraged to share thisinformation with the staff.
As part of joining the Green Key programme, the establishment provides accurate, clear, and easily
understandable information.
During the audit (visual inspection), the establishment presents the information provided to guests about
nearby Blue Flag awarded beaches, marinas and sustainable boating tourism operators. It is checked thatthe information is accurate, clear and easily understandable.
13. ADMINISTRATION

13.1

All staff areas must fulfil the same
criteria as guest areas. (I)For the holistic environmental and sustainability approach in the establishment, all staff areas fulfil thesame requirements as guest areas.
The criterion relates to water, energy and waste management, as well as the information and engagementof the staff in environmental and sustainability related work and the engagement in awareness raising59

activities. This means that the water flow of a minimum of 75% of taps does not exceed 8 litres/minute,water flow of a minimum of 75% of showers does not exceed 9 litres/minute, a minimum of 75% light bulbs
are energy efficient, separate recycling bins are encouraged, and that there is information about theenvironmental initiatives of the establishment provided to staff with an encouragement to actively engage
in resource saving, etc.
During the audit (visual inspection), the establishment confirms that staff areas are fulfilling the same
criteria as guest areas regarding compliance with criteria within water, energy and waste management.
13.2

The stationery and brochures
produced or ordered by theestablishment must be ecolabelled, be recycled or produced
by a company with anenvironmental management
system. (I)To reduce energy and waste consumption (and thereby lower the environmental footprint), the use ofstationary, paper and brochures is kept to a minimum. The material produced or ordered has an eco-label(including FSC-label), is produced by a company with an environmental management system, is made ofrecycled fibres or, as a minimum, is produced from recycled paper.
The requirement relates to a minimum of 75% of the stationary, paper and printed materialpurchased/produced within the last 12 months.
During the audit, the establishment presents the documentation showing that stationary, paper and printed
materials purchased within the last 12 months are eco-labelled, recycled or produced by a company with anenvironmental management system. The observations during the visual inspection confirms compliancewith the requirements.

13.3

Third party operated shops andbusinesses located on thepremises of the establishment
must be informed about theenvironmental initiatives of theestablishment as well as Green
Key, and be encouraged to
manage their activities in thesame spirit following the GreenKey criteria. (I)Many establishments have third party operated shops and businesses located on its premises. The term
“third party operated” means shops/businesses that are not owned by the establishment or in consession
from the establishment. Third party operated shops and businesses can, for instance, include cafés, pubs,
restaurants, gyms, spa facilities, travel and tourism agencies, souvenir shops, clothes shops, kiosks, bikerentals, etc.
These third party operated shops and businesses located on the premises of the establishment are
informed about the environmental and sustainability initiatives of the establishment, including information
about Green Key. The information can be provided through written communication or in connection withjoint meetings, etc.

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The third party operated shops and businesses are also encouraged to manage their activities following theGreen Key criteria or in the same spirit as the Green Key programme, so that no activities in connection withthe management by third party operated shops and businesses have significant negative effects on natural
ecosystems and wildlife, and any disturbance of natural ecosystems is rehabilitated, and a compensatory
contribution made to conservation management.
Third party operated shops and businesses value and consider using authentic elements of traditional andcontemporary local culturein their operations, design, decoration, cuisine, or shops, while respecting theintellectual property rights of local communities.
In the third party operated shops and businesses, items from wildlife species harvested from the wild,
consumed, displayed, sold, or internationally traded, are part of a regulated activity that ensures that theirutilisation is sustainable. Interactions with free roaming wildlife organised by the third-party operated shops
and businesses are non-invasive and responsibly managed to avoid adverse effects on the animals
concerned and on the viability and behaviour of populations in the wild.
During the audit, the establishment presents information about third party operated shops and businesses
within the establishment and on its premises. Documentation is provided showing that the third party
operated shops and businesses are informed about the environmental and sustainability initiatives of theestablishment and encouraged to manage their activities in the same spirit or following the Green Key
criteria. The third party operated shops/businesses are also encouraged to ensure no significant negative
impact on ecosystems and wildlife and any disturbance is rehabilitated, that items from wildlife are not soldunless permitted, that any interaction with free roaming wildlife is responsibly managed and that theestablishment values local culture in its operation, design, etc.
13.4

The establishment takes
initiatives to reduce the use of
paper in offices, meeting rooms.
(G)

To lower the environmental footprint through reducing the energy consumption, use of resources and thecreation of waste in relation to paper production, the establishment takes initiatives to reduce the use of
paper in offices and meeting rooms.
The initiatives to reduce the use of paper can be a limitation of paper available in the guest rooms andmeeting rooms, e.g. a few pieces of paper available only and in a smaller format (A5 instead of A4), paper
only available upon request, paper only available at a central table in the meeting rooms, accessibility totablets for writing notes, etc.

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In the offices, the initiatives can include an encouragement to limit the printing of documents, printing on
both sides and/or the reuse of paper for notes, etc. Staff in other areas than offices (e.g. front desk staff)
are also encouraged to reduce the use of paper, when possible.
During the audit, the establishment presents information about their initiatives to reduce the use of paper
in offices and meeting rooms, and the visual inspection confirms the initiatives.
13.5

The establishment informs its
suppliers about its environmental
commitments and encourages the
suppliers to follow Green Key
criteria. (G)As the establishment is in regular contact with its product/service suppliers, the establishment informs
these suppliers about the environmental and sustainability initiatives of the establishment, including
information about Green Key. The information is provided through written communication or in connection
with joint meetings, etc.
The suppliers are encouraged to manage their activities following the Green Key criteria or in the same spirit
as the Green Key programme in order to avoid significant negative effects on natural ecosystems andwildlife by the suppliers.
The suppliers are strongly encouraged to ensure that items from wildlife species harvested from the wild,
consumed, displayed, sold, or internationally traded, are part of a regulated activity that ensures that theirutilisation is sustainable.
During the audit, the establishment presents documentation showing that the suppliers have been
informed about the environmental and sustainability initiatives of the establishment and have beenencouraged to manage their activities in the same spirit or following the Green Key criteria.

13.6

The establishment ensures thatthe suppliers used are ecocertified, have a written
environmental policy and/or arecommitted to sustainable
development. (G)As the establishment is in regular contact with its product/service suppliers, it ensures that at least 75% of
the suppliers used are eco-certified, have an environmental management system, have a written
environmental policy and/or are in other ways demonstrating commitment to sustainable development.
During the audit, the establishment presents documentation showing that at least 75% of the suppliers used
are eco-certified, have an environmental management system, have a written environmental policy and/or
are in other ways committed to sustainable development.

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13.7

Local and fair-trade services andgoods are purchased by theestablishment. (G)The establishment seeks that local and fair-trade services and goods (products) are purchased whenavailable and of a sufficient quality. The services and goods produced and offered locally (within 100 km
from the establishment) stimulate the businesses in the local area and contribute to the reduction oftransportation costs. The fair-trade label ensures that the services and goods are produced under fairworking conditions. At least 75% of the establishment’s purchases within the last 12 months are local/fairtrade services/goods.
During the audit, the establishment presents documentation showing that a minimum of 75% of theservices and goods purchased by the establishment within the last 12 months are produced locally and/or
are fair-trade labelled.

13.8

Newly purchased durables have an To ensure an environmentally friendly and sustainable production of durables, durables purchased within the
eco-label or must be produced by a last 12 months have an eco-label or are produced by a company with an environmental management system.
company with an environmental
management system. (G)Durables are products made to withstand repeated and longer lasting use, and include furniture, carpets, ,kitchen equipment (refrigerators, freezers, ovens) and various other large machines used in theestablishment. Office equipment (computers, photocopy machines, printers, etc.) is excluded from thiscriterion as it is covered by criterion 7.24.
During the audit, the establishment presents documentation showing that a minimum of 75% of the durables
purchased within the last 12 months have an eco-label or are produced by a company with an environmental
management system.

13.9

The purchase of disposable andconsumable goods is measured,and the establishment actively
seeks ways to reduce their use.
(G)

In order for the establishment to lower its environmental footprint through the reduction of disposable andconsumable goods (products), the establishment registers its purchase of all of its disposable andconsumable goods (products).
When figures regarding the amount of various categories of disposable and consumable goods (products)
purchased in the last 12 months are available, the establishment is in the position to take on initiatives that
potentially reduce the use of disposable and consumable goods (products). By reducing the use of
disposable and consumable goods, the establishment is supporting a reduction in energy and water
consumption during production as well as waste after use.

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During the audit, the establishment presents a list of all disposable and consumable goods (products)
purchased within the last 12 months with a plan of how the establishment plans to reduce the amount ofdisposable and consumable goods (products).
13.10

The use of environmentally–friendly means of transportationby the staff is encouraged. (G)To reduce air pollution and improve health, the staff of the establishment uses environmentally friendlymeans of transportation to work.
Environmentally friendly transportation includes bicycles, public transportation (bus, train, tram, boat, etc.),
the use of electric vehicles, car-pooling programmes, shuttle bus systems for staff, etc.
The establishment can encourage the use of environmentally friendly transportation in verbal or written
communication. The establishment can provide good facilities (safe and good bicycle parking, charging
stations for electric cars, etc.) and/or it can offer financial incentives (e.g. tickets for use of public
transportation, no costs for parking/charging electric cars, free shuttle bus, support to car-pooling
initiatives, etc.).
During the audit, the establishment presents documentation showing its encouragements to the staff to use
environmental friendly transportation. Where possible, the compliance is verified during the visualinspection.

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