At Comfort Inn Riccarton, we operate to high standards of performance and advocate socially and environmentally sustainable business practices. Our aim is to bring a positive benefit to the societies in which we operate through high quality services, economic growth, environmental protection, community involvement and employment. In order to adhere to these principles, we endeavor to:

  • Set sound environmental and social objectives and targets, and integrate a process of review and reporting.
  • Comply with all applicable environmental laws, statutes, and regulations.
  • Continuously improve environmental performance and reduce environmental impact of our activities.
  • Create environmental awareness among our employees, customers, suppliers and the community at large.

Bob Pringle
26 March 2018

Current Procedures

At present we currently:

Organization, Reporting and Management

  • Have a written environmental and responsible tourism policy document.
  • Have a staff member assigned to managing environmental issues.

Energy Management

  • Engage in achieving a reduction in the energy consumption of our hotel.
  • Have effective energy efficient lighting installed.
  • Have meters installed in all departments to help with the monitoring of energy use.
  • Have an energy management system installed to turn lights and air conditioning off in empty guest rooms.
  • Have a guest towel reuse/bed linen changing program in place to save water.

Water Management

  • Have water saving devices fitted to reduce water consumption.
  • Have grey water recycled and treated appropriately before use.
  • Have low flush toilets fitted and water saving devices installed in all toilets.
  • Service equipment regularly to ensure it is functioning efficiently.
  • Treat wastewater before it is let back into the environment.


  • Comply with national waste regulations.
  • Collect recyclable items separately (cardboard, plastic, glass, metals, food waste, etc.).
  • Have replaced disposable items with reusable ones e.g. refillable soap and shampoo containers, cloth laundry bags, rechargeable batteries, etc.
  • Avoid using single use condiments (jam, butter, etc) with more packaging, in favor of reusable containers.
  • Have waste bins provided for guests around the hotel.


  • Source products from local suppliers wherever possible.
  • List the use of organic/local and fair trade ingredients on restaurant menus.
  • Choose to work with suppliers who have a code of practice setting out minimum standards and/or an environmental policy.
  • Buy products in bulk to minimize packaging.

Customer Education

  • Encourage guests to buy products that are made locally.
  • Provide guests with information and encouragement to follow energy saving practices e.g. switching off lights, air conditioning, reusing towels, etc.
  • Educate guests about how they can make a positive contribution to local biodiversity and conservation efforts.
  • Encourage guests to explore the destination beyond the boundaries of the property.

Employee Training

  • Include environmental aspects into employee training, such as how to reduce energy, water and waste.

Future Procedures

In the next five years we aim to:

Water Management

  • Have our irrigation system for the hotel grounds and gardens use treated water.


DISCLAIMER: This is a self assessment of the hotel by the hotel representative. For more infomation please contact the hotel directly at