CAMPING SITES & HOLIDAY VILLAGES
Welcome to the applicant’s material bank
On this page, you will find all the forms and explanatory notes needed for making the application. Underneath, the APPLICATION PROCESS is described, as well as providing an estimate of how much time each of its stages typically requires.
To be granted the Green Key certificate, an establishment must comply with stringent sustainability requirements. In order to monitor their fulfillment, a set of criteria related to 13 topics has been developed. On this page, all criteria required for the Green Key certificate are presented. After each criterion, detailed EXPLANATORY NOTES are presented. You will also find instructions on how to provide the necessary documents for verifying each criterion. Please also see the checklist of attachments to be delivered with the application form.
Introduction into Green Key: Read this first!
Did you just start working as a Green Key Messenger or do you feel unsure about how to get going? Not to worry, help is near! On this page, we have compiled all the information you need to get started. Read this first in order to get an overview on what it means to be a Green Key Messenger. Please click on the 
icon to see the explanation for each point!
Additional information on the criteria, a description on the application process as well as detailed instructions on how to fill the application are available further down on this page. You may also always contact us to ask, we are happy to help!
1. Green Key in brief
2. The role of a Green Key Messenger
Your tasks as a Green Key Messenger include:
- acting as the contact person in all sustainability-related matters between the management, staff, suppliers as well as the Green Key national and international representatives.
- being responsible for familiarising other staff members with the Green Key program and supporting them in all questions related to sustainability
- being responsible for gathering, managing and updating the information related to sustainability work regarding for example waste and recycling issues.
- coordinating the formulating, developing and fulfilling of the establishment’s sustainability policy and goals
- being responsible for collecting new sustainability-related ideas and projects from staff and guests and further developing them
- filling and sending in the application and the required attachments annually by the deadline date.
If the Environmental Messenger changes, please inform us immediately by email: if.ne1685993053erggn1685993053iog@o1685993053fni1685993053.
Presentation of Green Key (in Finnish)
The application process
Click on the 
symbol to display more detailed instructions.
COLLECTING INFORMATION
Begin at least 3 months before the jury meeting you are aiming at.
FILLING THE APPLICATION
Begin at least 2 months before the jury meeting you are aiming at.
Book the audit date well in advance by contacting us through email. You may suggest a time that suits you, we will try to combine several audits in the same area to minimise travel costs.
- All the background information fields in the beginning of the form are filled. The annual turnover from the previous accounting year has been reported.
- All the imperative criteria have been ticked “Yes” or“N/A” (only to be ticked if you don’t have the activity in question)
- All the supplementary questions related to the imperative criteria have been answered in the application form.
- The required information related to all the imperative criteria marked with
have been attached to the attachments report / as separate documents clearly marked with the corresponding criterion number.
For the calculation, you must have at least the following data available:
- total energy consumption for the previous calendar year. If you use several types of energy (district heating / electricity / firewood / oil etc.), make sure to have information available for all of them
- data on fuel consumption of vehicles owned by the establishment in the previous calendar year (consumption estimate based on average price per liter is sufficient)
- data on coolants (type and quantity) added in the previous year. You may use the “Coolants” tab of the Attachments report to calculate the carbon footprint of added coolants
In addition, you may (but don’t have to) include data on one/several of the following emission sources:
- waste quantities by type in the previous calendar year
- purchases of foodstuffs by type (in Eur or in kg) in the previous calendar year
- purchases of durables (furniture/tableware/electrical equipment etc.) in the previous calendar year
IMPORTANT: Once you have inserted the above-mentioned data in the calculator of your choice, make sure to save (as PDF-file/screen capture/ printout) both the result page AND the page showing the included emission sources, consumption data and emission factors. Attach both of these pages to the application.
We offer all first-year applicants a free, personal consultation hour for reviewing unclear criteria or how to meet them. The consultation is carried out as a Teams meeting, and we recommend booking it once you have already gathered most of the required information and at least started filling in the application form. Book the consultation time by sending us an email!
Gather up all the necessary information with the help of the Green Key Binder Index, downloadable on this page at “Forms and templates”. The binder should contain at least all the information marked with the 
symbol in the application form, and be accessible to the staff.
The binder may also be in electronic format, as long as the staff has easy access to it.
Before sending the application, review it one more time and check that you have included all the required attachments and descriptions. Please note that all the imperative criteria must be met by the latest at the audit. Send in the application at the latest 2 weeks before the audit date. Be prepared to complement the application if necessary, or to answer eventual questions before the audit.
THE AUDIT
To be completed at the latest 2 weeks before the jury meeting.
THE JURY MEETING
CERTIFICATION
Valid for 12 months.
Documents needed for the first year application
Required attachments to be included in the application
Required data that may be collected in the attachments report
Templates
Download below the templates needed. You may also send the required attachments as separate documents, but please remember to NAME THEM CLEARLY with the appropriate criterion number.
Criteria and explanatory notes
Below, you will find detailed instruction on how the fulfillment of each criterion should be demonstrated. Click on the image to display the criterion, and the 
image for the explanatory notes.
LEGEND
displays the criterion opens the explanatory notes
explains how the criterion will be reviewed in the audit
attachment required for the criterion in question add the document to the Green Activities binder
1. ENVIRONMENTAL MANAGEMENT
Environmental management refers to managing and developing the environmental and sustainability work of the establishment. The commitment and encouraging attitude of the management to sustainability issues form the basis of creating an environmentally responsible atmosphere and spreading it to all members of the staff. In order for its environmental work to become systematic and keep evolving, the establishment needs environmental management tools such as a sustainability policy and an Environmental Manager.
IMPERATIVE CRITERIA
To ensure that Green Key is properly implemented and administered, the management of the establishment is in charge of appointing an environmental manager from the staff of the establishment.
Where relevant, it is strongly recommended to create a “green committee” with representatives from all departments. The “green committee” oversees the implementation of the environmental/sustainability initiatives in cooperation with the environmental manager, as well as keeping other staff members in the various parts of the establishment informed.
The appointed environmental manager fulfils, in most cases, a part-time function. It can be any staff member, but is most often the chief engineer, the person responsible for housekeeping, front desk, HR, or the general manager. The position of environmental manager should be mentioned in the person’s job description.
The main functions of the environmental manager include:
- Being the 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
- Being responsible for gathering and processing new sustainability ideas and initiatives from staff and guests.
The environmental manager oversees the communication with Green Key in relation to the application or re-application for Green Key. In the case of an establishment changing environmental manager, Green Key is to be informed about the change.
During the audit, the environmental manager is normally present to answer questions and explain about the work done at the establishment with regards to environmental matters in general and Green Key related criteria specifically.
To ensure an overall framework for the sustainability work of the establishment, a sustainability policy, also called Corporate Social Responsibility (CSR) policy, is formulated. It describes the overall aims and ambitions in relation to the establishment’s environmental, social, and economic impact. The sustainability policy is a general statement with a commitment for continuous improvements and monitoring, but it does not deal with specific issues or how to handle them. The sustainability policy should be more ambitious than merely complying with legislation and regulations. The sustainability policy of the establishment is to be reviewed every third year to allow for continuous improvement.
The sustainability policy must include a) presentation of the environmental commitment and goals of the establishment, and b) presentation of the social/cultural/economic/quality commitment and goals of the establishment.
The environmental commitment should include:
- consumption of resources (energy, water, etc.)
- commitment to apply the circular economy principles
- consumption and monitoring of environmental pollutants, for example chemical cleaning products, air pollutants and fertilizers/pesticides
- reducing the carbon footprint
- supporting the protection of local or international biodiversity
The social, cultural, and economic commitment should include:
- labour rights and equity (including prohibition on using child labour)
- safe and secure working environment
- risk and crisis management
- anti-corruption
- opposition to commercial, sexual or any other form of exploitation or harassment, particularly of children, adolescents, women, minorities, and other vulnerable groups
- support for the equal treatment and rights of people
- hiring staff in all positions including management (especially local residents/minorities), without discrimination on the grounds of age, race, gender, religion, disability, socio-economic status, etc.
- reference to training, information, and awareness-raising
- reference to the support of the local community
- support for the establishment’s involvement in sustainable tourism planning and management locally
It is strongly encouraged that the sustainability policy is developed in cooperation with the staff and compiled in a way that includes contributions from both the management and the staff. The sustainability policy is normally signed by the general manager of the establishment. After development, the sustainability policy is available to all employees of the establishment.
It is strongly encouraged that each establishment has its own sustainability policy, but if the establishment is part of an international or national chain, a common sustainability policy could be shared within the same chain.
Sustainability policy.
During the audit, the establishment presents the sustainability policy document and verifies its availability to the staff of the establishment. A check will be conducted to ensure that that the sustainability policy is less than three years old and that it is a general document, including environmental issues as well as socio-cultural and economic issues.
To ensure a more concrete plan for the sustainability work of the establishment, objectives are set, and an annual action plan is formulated. The objectives and annual action plan reflect the concrete work towards fulfilling the sustainability policy and include specific objectives to be reached in the coming 1-3 years and specific actions for reaching the planned objectives in the coming year.
In order to define concrete objectives and actions for the long-term sustainability management system that is suitable to its size and scale, the establishment’s objectives and action plan includes environmental issues as well as reference to social, cultural, economic, quality, human rights, health, risk, and crisis management issues.
It is strongly encouraged that the objectives and annual action plan document are developed in cooperation with the staff and compiled in a way that includes contributions from both the management and the staff.
It is expected that the establishment will formulate a minimum of three action points within different areas of its operation. When preparing the objectives and annual action plan, it is strongly encouraged to use the Green Key criteria for inspiration, both regarding compliance with guideline criteria not yet implemented and to further improve engagement in already implemented imperative and guideline criteria. It should be noted that the establishment must ensure compliance with an increasing percentage of guideline criteria during consecutive years of holding the Green Key award. Objectives and actions that are already fulfilled cannot be added to 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.
Sustainability goals and an annual plan (min. 3 goals for the following 12 months).
During the audit, there is an administrative check on the presence and content of the objectives and annual action plan document for the coming year, and its availability for the staff of the establishment. It is checked that the document includes a minimum of three action 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 for the objectives and annual action plan in the previous year. Where some 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 with recommendation for remedial action.
To have all information easily accessible, the Green Activities binder is normally organised according to the Green Key criteria sections and numbers and contains all the relevant and updated documents showing compliance with each criterion.
The Green Key binder can be a physical binder with paper copies of the various documents, or it can be an electronic binder with the documents organised in folders (e.g. as part of the Intranet of the establishment). To save resources, it is recommended that the binder is electronic.
Green Key binder.
During the audit, the environmental manager presents the Green Key binder for inspection and for proof of compliance with the various Green Key criteria.
The aim of this criterion is to enhance the active role the establishment plays in creating environmental awareness in the local area around it and promoting environmentally friendly practices to collaborating partners.
The criterion is mainly focusing on collaboration on environmental issues (e.g. protection of the local biodiversity), but it could also refer to social, cultural, educational, economic, quality, human rights, health, risk, and crisis management issues. Where appropriate, Green Key encourages the establishment to cooperate with stakeholders involved in the protection and enhancement of local historical, archaeological, cultural, and spiritually significant sites and traditions.
The relevant stakeholders could be non-governmental organisations, local community groups, local authorities, residents, local schools, suppliers, management authorities of protected areas, etc.
Examples of local cooperation could include cooperation with local schools on educational and/or sustainability initiatives, supporting museums to promote local heritage, cooperation with local suppliers (other than the sole purchasing of local products), cooperation with local community groups/destination management organisations/authorities on sustainable tourism planning and management in the destination, local infrastructure and social community development projects (e.g. sanitation).
Local cooperation, including cooperation on various biodiversity and environmental protection initiatives (e.g., tree-planting, rewilding and creating pollinator-friendly local areas and natural corridors, nature conservation, beach clean-up events, etc.), is strongly encouraged.
For the collaboration to be approved, it must be an active two-way collaboration between the establishment and the relevant stakeholders for the benefit of both parties.
Hotels, hostels, campsites, and holiday parks must have a minimum of two (2) active partnerships with local stakeholders. Small accommodations, conference centres, restaurants and attractions must have a minimum of one (1) active partnership with a local stakeholder.
During the audit, documentation showing active collaboration with the required number of local stakeholders will be checked.
With this criterion, the establishment identifies its sources of greenhouse gas (GHG) emissions and uses its measured annual energy consumption and other sources of GHG emissions to make an estimate of its total annual carbon footprint, as well as the carbon emissions per guest/room night or per guest using a carbon measurement tool. The calculation should be used to check the fluctuations in carbon emissions of the establishment at least once a year with the aim of reducing it.
The tool used must:
– be verified GHG protocol compliant
– have conversion factors publicly available and regularly updated as new information emerges
– include all scope 1 and 2 emissions, and preferably also the most significant scope 3 emissions
– have the possibility of presenting the results by scope in order to set reduction targets by scope
There are several carbon measurement tools available:
- Sustainable Tourism Finland offers a free on-line tool that can be used for calculating the emissions of selected activities/ functions of all sizes of enterprises. You may access the on-line tool here.
- Hotel Carbon Management Initiative (HCMI) calculates the estimated carbon footprint for larger accommodation sector establishments. The HCMI tool can be accessed through the international Green Key website.
Attach a compilation of the consumption data which was used for the carbon footprint calculation, and the resulting carbon footprint for the previous year.
During the audit, the establishment presents its carbon footprint for the previous year.
2. STAFF INVOLVEMENT
Cooperation and free flow of information between the management and staff are prerequisites for long-term sustainability work in any company. It is crucial that the sustainability initiatives are supported by the management, and that the members of staff are committed to Green Activities actions in their daily work. They must also be able to inform the guests about the sustainability work of the establishment.
IMPERATIVE CRITERIA
To raise environmental/sustainability awareness at the establishment, it is important that the management, environmental manager and/or green committee ensure an information flow to the staff and engage the staff in the environmental/sustainability initiatives set by the establishment.
Keeping the staff updated about existing and new environmental/sustainability initiatives gives them a better understanding of their role and the impact of their contribution to sustainability work, but also enables them to properly inform, and answer questions from guests on the matter. The staff is not only informed about the environmental/sustainability initiatives, but also can contribute ideas and suggestions.
The information includes issues of environmental management (e.g., water, energy, waste, cleaning, food and beverage, and the circular economy principles: reduce, reuse, recycle, etc.), and other sustainability issues (e.g. local biodiversity issues), but also issues of awareness-raising of guests, staff, suppliers and the surrounding community. Information about Green Key must also be provided to the staff.
The management of the establishment therefore normally organises at least 1-3 annual meetings. When planning the meetings, consideration is given to seasonal employees to ensure the broadest possible staff participation.
This criterion considers both internal staff hired by the establishment as well as staff contracted from an external company.
Save the minutes of meetings in the Green Key binder. Attach a copy of the minutes to the application or list meetings and the topics covered in attachments report.
During the audit, minutes/notes/attendance lists from the meetings held between the management and staff are 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. If the total number of staff members is below five, the information about the meetings held can be given orally. The auditor may also interview staff to ascertain their level of knowledge on environmental initiatives of the establishment.
If the environmental manager is not part of the management of the establishment, he/she must be invited to meetings with the management. 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 the environmental work of the establishment, as well as to ensure continued endorsement by the management of the work on environmental issues. In some smaller establishments the meetings 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 holds at least 1-3 annual meetings.
During the audit, minutes/notes from the meetings held between the management and environmental manager (and green committee) are 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.
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 feasible solutions for the establishment can be determined and implemented.
The training includes issues of environmental management (water, energy, waste, hazardous chemicals, cleaning, food and beverage, air quality, environmentally friendly use of appliances, the circular economy principles: reduce, reuse, recycle, etc.), awareness-raising of guests, staff, suppliers and the surrounding community, as well as other sustainability issues, addressing climate change, local biodiversity, social, cultural, economic, quality, human rights, health, risk, and crisis management issues. Training should also include knowledge about Green Key and could also be extended to add knowledge on other issues within or around the establishment (e.g., protection of biodiversity).
This criterion applies to employees who are employed for at least 4 consecutive weeks/year.
The training can be both external and internal. External training could be in the form of training courses by consultants, experts, guides or product suppliers, study trips, participation in seminars, webinars and other online courses and studies, networks, etc. In some countries, Green Key seminars and webinars are organised to especially focus on trends and ideas in relation to compliance with Green Key criteria, and these meetings can also be used as a networking platform between Green Key awarded establishments. For establishments that are members 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 (and green committee) for staff members on how to work towards achieving the environmental objectives and actions planned within the establishment. The internal training can involve individual staff members or groups of staff members. In addition to the training, the establishment can offer engaging sustainability initiatives (e.g., competitions) and/or reward systems for the staff.
It is expected that each staff member in the establishment normally participates in at least 1-3 annual training sessions organised by the establishment. New staff members should normally receive the training within the first four weeks of their employment.
For persons working in the establishment daily but not employed as staff by the establishment (e.g., persons working in housekeeping from an outsourced company), it is strongly encouraged that these persons also receive the same training on environmental and other sustainability issues.
Attach a description of sustainability training provided for the staff in the previous year. In first year application, provide a plan of such training. Include this information also in the Green Key Binder.
During the audit, a document must be presented, showing the external/internal training sessions held in the past 12 months, with information about participating staff covering the areas of environmental management and awareness-raising, and other sustainability topics. If the establishment is applying for the first time, it presents the planned training. During the visual inspection, staff members might be interviewed to confirm that they have received training.
To reduce both the environmental footprint and costs, signage/instructions are displayed in the staff area reminding the staff of the sustainability initiatives of the establishment.
The signage/instructions should encourage the staff to use resources wisely (e.g., switching off the light/taps, using less paper, etc.) recycle and help them to use devices and machines more efficiently (e.g. the dishwasher, laundry machines, vacuum cleaners, etc.) In addition, information could reference protection of the local biodiversity, etc. as well as social responsibility (e.g., how to report discrimination, etc.).
Raising awareness of the staff about the sustainability undertakings of the establishment can be achieved through staff notice boards, posters, stickers, leaflets, newsletters, digital information on screens/apps, etc. Depending on the type and form of awareness-raising activity, it could be aimed at individuals, groups or all staff members at the same time.
During visual inspection, the signage and instructions are shown to the auditor.
3. GUEST INFORMATION
Environmental and sustainability related education is an important part of the operations and sustainability efforts of a Green Key establishment. Involving the customers is one of the goals of environmental education as it aims to encourage individuals and communities to participate in environmental activities. From the establishment’s point of view, involving the guests is crucial, and it can be achieved by raising their environmental awareness and encouraging them to carry out concrete environmental actions in their daily lives.
4. WATER
By reducing its direct water consumption, the establishment can reduce its environmental impact and economic costs. Although clean drinking water is currently not in short supply in Finland, reducing direct use of water will save chemicals and energy related to accessing, treating, pumping water, as well as disposing of greywater. With regard to warm water, reducing its use will save on energy needed for heating it.
IMPERATIVE CRITERIA
For the establishment to reduce its environmental footprint and cut costs, it is first of all necessary to have a regular recording of its total water consumption at least once a month. If available, the source of water is indicated, and if the water is not delivered through public suppliers, it is checked that the water supply is sustainable and does not adversely affect the environment and local water supply.
The data should be analysed and used actively with the goal of reducing water consumption. It is encouraged to register the total water consumption more frequently than once a month, as it will provide more detailed information.
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.
Attach water consumption data for the previous year to the application (please use excel or txt format) and the Green Key binder.
During the audit, at least monthly log of total water consumption is presented. The establishment explains the procedures for investigating and correcting in case of sudden changes in total water consumption. If water is not delivered by a public supplier, the establishment presents documents showing that its water use is sustainable and does not adversely affect the environment and local water supply.
As dual flush toilets ensure a smaller environmental footprint through a reduced water consumption and also cut costs, toilets purchased within the last 12 months for guest rooms, public areas and/or staff areas should have a dual flush with a maximum of 3/6 litres per flush. In some cases, the flush water consumption could be further reduced without compromising the comfort of the guests and staff.
Newly purchased toilets with sensors allowing a maximum of 4.5 litres per flush can also be accepted.
During the audit, the presence of dual flush toilets is visually inspected.
Dripping taps and leaking toilets in public areas, guest rooms and staff areas may cause a negative effect on the environmental footprint through excessive water consumption and cause unnecessary costs.
The standard operating procedures that are in place include regularly checking for visibly dripping taps and leaky toilets. In the case of dripping taps or leaky toilets being observed, corrective actions to fix the leak are implemented.
Leaks in outdoor or indoor swimming pools can also significantly increase the environmental footprint through a higher water consumption and create additional expense. The establishment must, therefore, also have a system 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 a better solution is to install a separate water meter monitoring water consumption of the swimming pool or a water leak detector. It is strongly recommended that this inspection is carried out daily.
During the audit, the standard operating procedures for regularly checking for dripping taps and leaky toilets and swimming pools, as well as the corrective actions for implementation after observing leaks are presented. During the visual inspection, there is a spot check for dripping taps and leaky toilets and swimming pools..
To reduce the environmental footprint through water savings and also cut costs, the water flow in at least 90 % of the showers in guest rooms, public areas, staff areas and other areas, such as spa areas or fitness centres, must not exceed 9 litres per minute.
In cases where there are both hand showers and rain showers, the requirement applies to both types. Water flow in bathtub taps placed in conjunction with showers, as well as bidet showers is not part of this criterion.
In many cases, the water flow in the showers could be further reduced without compromising the comfort of the guests.
For first-year application, attach newly measured water flow data for all showers. For re-applications, attach newly measured water flow data for 20% of showers (maximum 50 showers).
During the audit, sample measurements of the water flow in a few selected showers in different parts of the establishment are carried out.
To reduce the environmental footprint through water savings and also cut costs, the water flow in at least 90 % of the taps in guest rooms, in the staff areas and other public areas such as public toilets, spa areas or fitness centres must not exceed 8 litres per minute. The criterion only applies to hand-wash taps, not kitchen/maintenance area taps.
In many cases, the water flow in the taps could be further reduced without compromising the comfort of the guests.
For first-year application, attach newly measured water flow data for all hand-wash taps. For re-applications, attach newly measured water flow data for 20% of hand-wash taps (maximum 50 taps).
During the audit, sample measurements of the water flow in a few selected taps in different parts of the establishment are carried out.
Urinals in the establishment can contribute to a reduced environmental footprint through lower water consumption and cut costs. If the establishment has urinals, the urinals must either have detection sensors or a “push” button (not flushing 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 for individual detection sensors, a push button with restricted water flow, or being water-free.
To reduce the environmental footprint through water savings and cut costs, professional cover or tunnel dishwashers in the kitchen purchased within the last 12 months must not use more than 3.5 litres (or 0.92 US gallons) per basket.
Dishwashers in guest rooms or apartments are exempted from this criterion. Establishments without a large professional kitchen are also 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 are presented. Alternatively, technical datasheets and manuals of the dishwashers purchased indicating the maximum flush can be presented.
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 its own sewage system.
It is important that all wastewater is treated in accordance with national and/or local legislation. If there is no legislation on the matter, the wastewater is treated according to the most advanced treatment possible for the establishment. After treatment, the treated wastewater is reused, if possible.
In the exceptional cases where authorities do not offer connection to the public sewage system and it is not possible for the establishment to create its own sewage system, the applicant establishment can request a dispensation on the matter.
The reuse/release of wastewater must always be done safely with no adverse effects on the local population and the environment.
During the audit, the licence or other adequate documentation showing compliance with the wastewater treatment requirements is presented. The establishment provides written confirmation from the relevant authority confirming that the release of the treated wastewater does not have adverse effects on the local population and environment. If the applicant establishment is requesting a dispensation from the requirement, it must provide proof showing that it is not possible to comply with the criterion. During the visual inspection, any observations of potential lack of compliance with this criterion are reported.
Conventional domestic (household) dishwashers and laundry machines are less energy and water efficient compared to professional (industrial) cover and tunnel dishwashers/laundry machines when it comes to large-scale use. To reduce the environmental footprint and save costs, the use of conventional domestic 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. Similarly, in the cases where only few items (e.g., uniforms) are washed in the establishment, it might be the best solution from an environmental point of view to use domestic laundry machines. In these cases, the establishment can be exempted from complying with this criterion. Dishwashers and laundry machines in guest rooms or apartments are also exempted from this criterion.
During the audit, documentation is presented showing that dishwashers and laundry machines purchased in the last 12 months are not conventional domestic appliances (unless there is a specific reason for it). During the visual inspection, the use of industrial dishwashers and laundry machines is checked.
Well-functioning grease traps in the kitchen contribute to the reduction of the environmental footprint by saving water and chemicals and cut costs. To avoid grease blocking the drains, the establishment must have grease traps in the kitchen, and the grease traps must be emptied regularly.
Establishments without a professional kitchen that prepares dishes (as opposed to just heating them up) are exempted from this criterion.
During the audit, the presence of well-functioning grease traps in kitchen drains and the schedule of their maintenance is checked.
For still operational, non-industrial dishwashers and washing machines, clear instructions on water and energy saving must be displayed in a visible location near the machine. If the machine is used by customers, the instructions must be in languages understood by most of them.
During the audit, the presence of instructions near non-industrial dishwashers is checked. If the dishwashers are in customer use, the instructions must be presented in languages that 75% of customers understand.
5. WASHING AND CLEANING
House cleaning is essential for the daily environmental work in Green Key establishments. Environmentally responsible cleaning aims to optimize the use of chemicals, materials, energy and water.
IMPERATIVE CRITERIA
There is information in the rooms informing guests about the routine regarding the change of sheets.
To reduce the environmental footprint and to cut costs in connection with the washing and cleaning processes, there must be information available in the room regarding changing the sheets upon request (preferably placed near the bed). The information can be presented in various ways in the guest rooms, e.g., signs, TV monitor, guest binder, etc.
The signs inform the guests about the standard procedure of the establishment in relation to changing sheets (e.g., every third night).
Instead of displaying the information, the establishment can also ask the guests during check-in about their preferences concerning the change of sheets.
During the audit, the signs/information regarding the change of sheets in the guest rooms are visually inspected.
There is information in the rooms informing guests about the routine regarding the change of towels.
To reduce the environmental footprint and thereby cut costs in connection with the washing and cleaning processes, there must be information in the rooms regarding the changing of towels upon request (preferably placed in the bathroom of the guest room). The information can be presented in several ways in the guest rooms, e.g. signs, TV monitor, guest binder, etc.
The signs inform the guests about the standard procedure of the establishment in relation to changing towels (e.g., every third night).
In addition to the information, the establishment can also actively ask the guests during check-in about their preferences concerning the change of towels.
Where an establishment does not offer towels as part of the service, the requirements regarding reuse of towels are not applicable.
During the audit, the signs/information regarding the change of towels in the guest rooms are visually inspected.
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 the establishment have an internationally or nationally recognised eco-label. This includes the products used for the daily cleaning of the guest rooms, conference areas, restaurants, public areas (excluding swimming pools) and staff areas (excluding kitchen and laundry areas).
The recognised eco-labels can be international (e.g., EU-Ecolabel, Nordic Swan, Green Seal, Cradle2Cradle, etc.) or nationally third-party verified eco-labels.
Chemical cleaning products purchased before applying for Green Key may be used up before switching to eco-labelled products.
Attach a list of cleaning chemicals in use.
During the audit, the establishment presents a list of all chemical cleaning products in daily use with an indication of products having an internationally or nationally recognised eco-label. A spot check during the visual inspection confirms the presence of eco-labels on the daily cleaning products..
Chemical disinfection substances are only to be used in cases where insects, fungi, bacteria, or viruses constitute a significant nuisance or health risk, and where the disinfection cannot successfully be replaced by other methods. Hand disinfection is not included in this criterion.
Due to their potential impact on environment and health, the use of disinfection substances is reduced to the minimum, replaced by less harmful substances and/or only used when absolutely needed.
Disinfection substances must be approved by the national authorities and can only be used for the application areas described in the Material Safety Data Sheets (MSDS) and/or other technical data sheets. It is compulsory to strictly follow the prescribed concentration and contact time as mentioned in the document. Disinfection can only be applied by trained staff or external contractors licensed for the purpose. It is also important that the establishment ensures correct handling of the disinfection substances (see criterion 6.6).
In case the national authorities do stipulate hygiene regulations that are stricter or in contradiction with this criterion, the establishment follows the official national regulations and is granted a dispensation from this criterion.
During the audit, the establishment presents the Material Safety Data Sheets (MSDS) and/or other technical data sheets for the disinfection substances used, as well as the standard operating procedure showing that the use of disinfection substances follows the requirements in the document.
International or national recognised eco-labels for paper towels, facial tissues, and toilet paper (e.g., EU Ecolabel, Nordic Swan, The Blue Angel, FSC or PEFC) are evidence of a smaller environmental footprint through a more environmentally friendly production process.
Attach a list of soft tissue papers and their eco-labels in use.
During the audit, it is checked during the visual inspection that the paper towels, facial tissues, disposable sauna seat covers, kitchen paper rolls and toilet paper purchased are or awarded with an eco-label.
The use of dishwashing detergents is kept at a minimum (using the correct dosage), and the products have an internationally or nationally recognised eco-label as these products have a smaller environmental footprint compared to the use of products without an eco-label.
Attach a list of dishwashing detergents and their eco-labels in use.
During the audit, it is visually checked that the dishwashing detergents are awarded with an eco-label.
The use of laundry detergents is kept at a minimum (using the correct dosage), and the products have an internationally or nationally recognised eco-label as these products have a smaller environmental footprint compared to the use of products without an eco-label.
Attach a list of laundry detergents and their eco-labels in use.
During the audit, it is visually checked that the laundry detergents are awarded with an eco-label.
If the dilution of detergents is done by staff, the dosage instructions must be on the containers/otherwise visible. It is not enough that they are in the Green Key binder. In case of using already diluted products, staff training must include instructions on correct dosage and use.
During visual inspection, it is checked that dilution and dosage instructions are clearly visible to the staff.
6. WASTE
Since 2008, the Finnish and European Community waste management is governed by a 5-tier approach that promotes the ecolution of circular economy and minimises the quantity of materials that end up in the garbage dumps.
- tier: reducing the quantity of waste produced,
- tier, increasing the re-use of waste materials as they are
- tier: recycling the material contained in waste
- tier: using the energy contained in waste
- disposal of remaining waste in garbage dumps
IMPERATIVE CRITERIA
In order to promote the reuse and recycling of waste, the establishment separates the waste as per national legislation and local regulations, but in a minimum of three categories in addition to mixed waste.
Examples of the types of separated waste are paper, cardboard, metal, cans, glass, plastic packaging, bottles with refund, organic/food waste, garden waste, cooking oil, etc. Mixed waste or not considered separated category. The establishment may be exempted from a waste category if the quantities produced are negligible.
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 and beverage products (see criterion 6.14).
As part of complying with this criterion, the establishment should ensure that as much as possible of the separated waste is recycled/reused either on-site or by the used waste reception facility.
The separated waste is stored safely in compliance with relevant national/local legislation.
The sorting facilities are easily accessible to the staff. Establishments with kitchens should separate waste in the kitchen, if possible.
If there is a written confirmation from national/local authorities guaranteeing that the waste is separated after collection, then the establishment does not need to separate the waste onsite. The staff at the establishment will still need to receive training on waste management principles.
Attach in the Green Key binder a list of waste types collected in the establishment and list them in the application.
During the audit, the establishment presents a statement (e.g., in the form of a confirmation letter on the matter from the competent local authority) showing that it complies with national and local waste sorting legislation, and the waste sorting facilities (minimum three categories of sorted waste) are inspected during the audit (visual part).
It is important that the establishment ensures that the waste separated into the various categories is also handled separately during and after the pickup as part of subsequent waste handling. The subsequent waste handling includes (where appropriate) further sorting/separation, recycling, and disposal.
For the pick-up and subsequent handling of the separated waste, the establishment can enter an agreement with a private company, and in some cases, the local or national waste management authorities.
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 to reduce the amount of separated waste before it is sent to the waste management facilities, e.g., in the form of a machine for compressing cardboard.
If the separate waste is handled by a private company or through own facilities, the establishment must provide evidence that the waste treatment is done in an environmentally safe manner and is not harmful to human health.
During the audit, the establishment presents the contract(s) with the public and/or private waste handling entities regarding the correct handling of the waste in separate categories in connection with the pick-up and subsequent treatment. If the establishment has its own facilities for handling separated waste, the standard operating procedure is presented, and the facilities are checked during the visual inspection.
The waste sorting area has instructions/signs clearly indicating to the staff how to separate the waste. The containers must be unequivocally marked, and it is strongly recommended to use icons or illustrations to simplify understanding of the different containers/bins designed for the different types of waste. In addition, separate bins with clearly visible signage for most common fractions must be at hand in the location where packaging waste is produced.
The waste sorting area must be in the premises of/managed by the establishment.
Attach pictures and/or texts for waste sorting instructions aimed at customers and staff.
During the audit, easily understandable instructions/signs at the site where packaging waste is produced, as well as in the waste sorting facilities, are visually checked. It is also checked that the instructions are followed (the waste is separated in correct sections).
The energy consuming pumps and refrigeration plants purchased within the last 12 months by the establishment must not contain CFC (chlorofluorocarbon, also called Freon) or HCFC (hydrochlorofluorocarbon) compounds, as these are powerful greenhouse gasses and contribute greatly to ozone depletion.
The information about whether the products contain CFC or HCFC can be found in the product specifications or in the product’s information material.
The Global Warming Potential of coolants varies greatly. It is strongly recommended that only coolants with the lowest GWP are used, and coolants with GWP>2500 are forbidden. To ensure correct handling of coolants, maintenance provider must have the officially required qualifications.
Attach coolant maintenance log to Green Key Binder.
During the audit, the establishment presents documentation regarding the coolants added within the last 12 months, as well as a maintenance report by a certified service provider.
To reduce the use of resources and the amount of waste, the establishment is not using single-use tableware products such as cups/glasses, plates and cutlery, straws, coffee stirrers, etc.
Single-use tableware products mayonly be used in exceptional cases or in line with safety concerns, for example in pool areas, during special large events (where it is necessary) or in connection with take-away food/beverages. If the establishment must use single-use tableware, we strongly recommend using biodegradable tableware made from paper (without plastic coating), cardboard, wood, corn starch or other plant-based material. Plastic spoons and cutlery, stirrers, straws etc are not allowed.
During the audit, the establishment presents its written policy regarding single-use tableware products in line with the requirement, and during the visual inspection it is checked that the establishment follows the written policy on this matter.
Hazardous chemicals (including waste), regardless of being in solid or liquid form, are stored safely and with extra care to avoid contamination of the environment and health hazards for the staff.
The separated hazardous chemicals are stored safely in compliance with relevant national/local legislation and according to the recommendations in the Material Safety Data Sheets. It is strongly encouraged that the hazardous chemicals are in a locked room separated from other waste. The establishment maintains a list of hazardous chemicals/materials regularly used.
Examples of the types of hazardous chemicals which require to be separated are pesticides, paints, batteries, light bulbs, electronic appliances, 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 to avoid potential mixing of drips and spills. The location of the hazardous chemicals must be properly ventilated to avoid a health and safety risk for staff entering the room.
The establishment has a procedure for handling any potential incidents, and the establishment keeps a record of any incidents with information about how any spills have been handled to protect human health and the environment.
In addition to the separation and safe storage of hazardous chemicals, the establishment is encouraged to reduce the amount of these types of chemicals or substitute (when available) products less harmful for the environment.
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 ventilation and that there are no leaks from the hazardous material containers. The list of hazardous chemicals used is also presented.
After the establishment has ensured the safe separation and storage of the hazardous solid or liquid waste, it is also important to ensure that such waste is safely transported to a reception facility approved to receive and handle hazardous waste. Hazardous waste mustn’t be stored for more than a year.
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 oversee transporting the hazardous waste if this can be done in an environmentally and health-wise safe way complying with national/local regulation for the transportation of hazardous waste. An appropriate report must be acquired from the service provider.
It is possible for the establishment to cooperate with other establishments on joint transportation of separated hazardous waste if it is done safely and without compromising the subsequent treatment of such waste.
During the audit, the establishment presents a standard operating 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.
Each bathroom must have a waste bin so that hygiene waste is collected instead of being flushed down the toilet and sewage system. In many cases, these and other hygiene products contain plastic and are therefore harmful for the environment.
It is strongly recommended that there is a sign in the bathroom or information in the room/public area indicating that hygiene waste and other similar non-flushable products should be placed in the bathroom waste bin instead of being flushed down the toilet causing blockages and pollution.
During the audit (visual inspection), the presence of a waste bin and relevant sign in the bathroom is checked.
To reduce the environmental footprint by reducing the amount of waste and also cut costs, the restaurants, staff canteens, bars and other catering services of the establishment only serve individually packaged single servings of food/beverage products for hygienic/safety reasons. The maximum number of different types of single servings is five.
The food/beverage products include milk/cream, sugar, butter, honey, jam, cheeses, salt/pepper, etc.
It is strongly encouraged to replace all individually packaged single servings, where possible (unless specifically required by regulations or for hygienic/safety reasons). Instead, the establishment can provide single portions in reusable containers, e.g., in small glasses.
For the types of products that are individually packaged, it is strongly recommended to ensure recycling of the packages.
Although this criterion relates to restaurants, bars, staff canteens and other catering services of the establishment, compliance with this criterion is also strongly encouraged for guest rooms.
In case the national authorities stipulate hygiene regulations that are stricter or in contradiction with this criterion, the establishment follows the official national regulations and is granted a dispensation from this criterion.
During the audit (visual inspection), the establishment presents the food/beverage products in individually packaged single servings and why they are necessary.
It is important to know the amount of waste so that the establishment can have a plan to reduce its environmental footprint through reducing, recycling and/or reusing waste and thereby cut costs.
The establishment, therefore, has a monthly registration of the amount of waste, separated into the various categories of waste. The quantity may be registered by volume or by weight, depending on the report received from the waste collecting agent.
Attach data on waste types and quantities collected in the past year.
During the audit, the establishment presents the overview of the monthly amount of waste collected, preferably per category.
The establishment routinely collects electronic waste and ensures that it is recycled appropriately.
During the audit, the establishment presents its procedure for collecting and recycling electronic waste in a responsible manner.
In order to ensure that the staff understands the importance of waste sorting and is able to implement it in their duties, the establishment must provide waste sorting training to all its employees. The staff must be informed about the goal of reducing the quantity of waste produced.
Waste sorting training must be included in staff induction, and should be carried out within a month of starting to work in the establishment. The waste sorting training can be carried out as part of other training provided, and may be done using online materials, personal instructions or printed materials.
The criterion does not apply to short-term replacements whose employment lasts for less than 4 weeks.
During the audit, the establishment presents its policy for ensuring that all staff members are familiar with recycling measures relevant to their own job description.
To reduce the environmental footprint by reducing the amount of waste, the establishment uses dispensers instead of individually packaged travel-sized containers for toiletries such as soap, shampoo, and shower gel.
This applies to the bathrooms in guest rooms, toilets in public areas and toilets/showers in staff areas.
If the dispensers are refilled, they must be properly cleaned on a regular basis.
In case the national authorities stipulate hygiene regulations that are in contradiction with this criterion, the establishment must follow the official national regulations and will be granted a dispensation from this criterion.
During the audit (visual inspection), the presence of dispensers is checked.
7. ENERGY
Conserving energy and purchasing energy efficient equipment are pivotal in reducing the establishment’s environmental impact. The energy efficiency of technology is constantly advancing, and Green Key sites are encouraged to act as forerunners of implementing new energy saving technology and methods. Energy saving also results in reduced costs.
IMPERATIVE CRITERIA
In order to reduce its environmental footprint by decreasing its energy consumption and also cut costs, the establishment records its total energy consumption at least once a month. If available, the sources of the energy consumption are indicated.
It is encouraged to record the total energy consumption more frequently than once a month, as it will produce more detailed information.
The data should be analysed and used actively with the goal of reducing 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 this difference and to implement corrective actions.
Attach energy consumption data for the previous year in the application (in excel/ text format) and the Green Key Binder.
During the audit, at least monthly registration of the total energy consumption is presented, as well as information about the standard operating procedure for investigating and potentially correcting sudden and/or major changes in the total energy consumption.
To reduce the environmental footprint by lowering energy use and to cut costs, the establishment must have a system in place to control the heating, ventilation, and air-conditioning (HVAC) in the establishment.
It can be a centralised automatic or manual computerised system (building management system) for changing or switching off the HVAC system. It can also be a system for manual adjustment of the HVAC in the different parts of the establishment described in the standard operating procedures for the staff. In addition, regulation through keeping curtains and shades closed could also be considered. In buildings that have a heating system with a capacity over 290 kW, the building management system must be automatic.
The control system considers the changes of season and the use or non-use of the different parts of the establishment (guest rooms, conference facilities, restaurant areas, other public areas, etc.).
During the audit, the establishment presents the building management system and/or presents the standard operating procedure showing that the HVAC control system is in place.
To reduce the environmental footprint through keeping the best possible control over the energy consumption, and to cut costs, the establishment has a set standard temperature for cooling and heating in rooms (especially guest and meeting rooms).
If the outside temperature is higher than 22°C (72°F), then the standard cooling temperature in the room should be set at minimum 22oC (72oF). If the outside temperature is lower than 22°C (72°F), then the standard heating temperature in the room should be set at maximum 22oC (72oF).
The standard temperature can be set automatically from a central system or manually in each room.
It will still be possible for guests in the guest or meeting rooms to have the standard temperature changed manually or via contacting reception. It is encouraged that guests can only change the standard temperature by three degrees at most.
During the audit, the establishment presents its standard operating procedure for setting and maintaining the standard temperature for cooling and heating in guest/meeting rooms and, and during the visual inspection it will be checked that selected rooms have the standard set temperature.
To reduce the environmental footprint by minimising the energy consumption and also to cut costs, the establishment has a procedure regarding energy in empty guest and meeting rooms.
There are two aspects in relation to the policy: a) standard operating procedure regarding energy in guest and meeting rooms empty for 1-2 nights/days, and b) a written policy regarding energy in guest and meeting rooms during periods of low occupancy.
The standard operating procedure includes a plan on how to reduce energy in the case of guest or meeting rooms not being used for short periods of time. It can for instance be in the form of the stand-by function of the TV being turned off.
For a longer period of occupancy below 75%, the establishment has a written policy regarding additional energy savings. This written policy considers energy saving by turning off all electrical devices in the guest and meeting rooms. The written policy preferably includes that a certain part of the establishment (e.g., an entire floor or wing of the establishment) is closed during periods of low occupancy.
During the audit, the establishment presents the standard operating procedure regarding energy use in guest and meeting rooms empty for short periods of time and presents its written policy regarding energy use if occupancy falls below 75%.
As light bulbs account for a significant part of energy consumption, the establishment, in order to reduce the environmental footprint, ensures that at least 90% of all its light bulbs are energy efficient corresponding to one of the two most energy efficient classes in the EU energy label system that are available on the market. The requirement applies to guest rooms, public areas (including lobby, restaurants, conference area, halls, etc.) and the staff areas. In order to enter the programme, 75% compliance is sufficient, and the remaining 15% can be replaced as needed or as old lighting equipment need replacement.
The most energy efficient and, therefore, preferred light bulbs are LED bulbs, but other energy-efficient light bulbs (compact fluorescent lighting, CFL) can also be used. A minimum of 50% of all light bulbs must be LED. If other energy-efficient light bulbs have been purchased within the last three years, the establishment can get a dispensation from having a minimum of 50% LED light bulbs.
Energy efficient light bulbs are, in most cases, more expensive than non-energy efficient ones, but, in addition to efficiency, these bulbs last much longer and do not need replacement as often as non-energy efficient ones. This reduces the costs in the long run, and it also reduces the working time spent on replacing bulbs.
During the audit, the establishment presents the overview of all light bulbs, demonstrating that at least 75% of the light bulbs in the establishment are energy efficient, and at least 50% of them are LED. During the visual inspection, the energy efficient light bulbs in a few selected guest rooms, public areas and staff areas are checked.
The energy consumption of refrigerators, cold (or freezing) stores, heating cupboards and ovens increases if the units do not have intact door seals. The door seals can be e.g., rubber seals around the doors of the devices.
The door seals can suffer from wear and tear as time goes by. It is therefore necessary that the door seals of the devices be examined at least once a year, but preferably more frequently. Should the check reveal that the door seals are no longer intact, it is necessary that the establishment immediately ensures repair/replacement of the faulty door seals.
During the audit, the establishment presents the standard operating procedure for checking the door seals at least once a year and repair/exchange when necessary. The visual inspection includes a spot check that door seals are intact in selected refrigerators, cold (or freezing) stores, heating cupboards and ovens.
To reduce the environmental footprint through decreasing energy consumption and to cut costs, the freezing equipment/devices in the kitchen are regularly defrosted so that they do not contain excess ice, which adversely affects their proper function.
It is strongly recommended that the devices are defrosted at least once a year, but preferably more frequently. If the freezing equipment has an automatic auto-defrost function, it complies with this criterion.
During the audit, the establishment presents the standard operating procedure for defrosting the freezing devices at least once a year. The visual inspection includes a spot check of the amount of ice in the freezing devices.
To decrease the environmental footprint through lower energy consumption and also cut costs, the establishment ensures that the energy consuming devices in the guest rooms purchased within the last 12 months are energy efficient. This is applicable for appliances for which an eco-label is available.
To ensure that the devices are energy efficient, they should hold an eco-label (e.g. one of the two most energy efficient classes in the EU energy label system that is available on the market at the time of purchase).
If the newly purchased electronic devices do not have an eco-label or other high-energy efficiency rating available, then the devices concerned are exempt from this criterion.
During the audit, the establishment presents the specifications showing that the newly purchased electronic devices used in the guest rooms are energy efficient.
To reduce the environmental footprint and cut costs, the establishment has a system in place for the reduction of energy consumption of outside lighting.
The outside lighting system must be turned off during daytime/natural light hours. There are also other ways of minimising outside lighting energy use, either by having the lighting automatically turned off in certain periods of the night or by installing sensors that turn on lighting when detecting movement/dusk falls. Different lighting systems may be applied to outside areas serving different purposes. The establishment must always comply with local/national safety regulations concerning lighting.
During the audit (visual inspection), the locations of sensors and timers switched off during daytime are checked.
To limit the time that electric saunas in the accommodation rooms, chalets etc. are heated, the heaters must have timers.
In the audit, the presence of timers is checked.
8. FOOD AND BEVERAGE
The environmental and social sustainability of an establishment is demonstrated also in the use of organic and locally produced foodstuffs and beverages. Nowadays, there is growing interest for locally and responsibly produced as well as ecologically produced food.
About one third of our consumption’s environmental footprint of our is generated by the food we eat. It is possible to reduce the ecological impact of our food considerably by minimizing food waste and favouring seasonal vegetarian dishes. In addition to the environmental aspects, it is recommended to pay attention the health and ethical consequences of our food choices.
IMPERATIVE CRITERIA
Environmentally friendly and sustainable practices in the establishment are demonstrated by the type of food it purchases and serves to the guests. Beverages are excluded from this criterion.
The establishment therefore purchases food and beverage products that are organic, eco-labelled, fair-trade labelled and/or locally produced. These products should preferably be used in significant quantities or daily. The organic, eco-labelled or fair-trade products are certified by national or international authorities.
Products are, whenever possible, produced locally to reduce the environmental footprint through reduced transportation, and to stimulate the local economy. Products produced in the same county/ within 100 km’s of the establishment are normally considered as locally produced. Products grown at the premises or wild-caught/picked within 100 km from the establishment also comply with the criterion.
The establishment ensures that as many of its food products as possible are organic, eco-labelled, fair-trade labelled and/or locally produced. The choice of products depends on availability and price. To comply with this criterion, a minimum of five products/ingredients from different product categories is required, but it is strongly recommended to include more products/ product categories.
Although this criterion mainly relates to dishes served to guests, it is also recommended to implement this criterion in the staff canteen.
List the .locally produced, organic, or fair trade food products in regular use.
During the audit, the establishment presents a list of a minimum of five food products that are organic, eco-labelled, fair-trade labelled and/or locally produced. During the audit, the food products complying with this criterion are checked.
Environmentally friendly and sustainable practices in the establishment are demonstrated by the type of food it purchases and serves to the guests. Beverages are excluded from this criterion.
The share of organic, eco-labelled, fair-trade and/or locally produced ingredients should increase every year. The increase may be in the number of product categories, quantity of products or number of products within a category. Beverages are excluded from this criterion.
This criterion does not apply to restaurants that only serve breakfast.
During the audit, the establishment presents a list of organic, eco-labelled, fair-trade labelled and/or locally produced ingredients currently used as well as a similar list from the previous year. To comply with the criterion, the number/share of such products must have increased, or there should be products from more product categories than in the previous year. Beverages are excluded from this criterion.
Green Key’s sustainability work must also be reflected in its beverage selection. The production of organic food must comply not only with environmental criteria, but also with the welfare requirements of farmed animals. The Fair Trade label, on the other hand, draws attention to ensuring a sufficient and reasonable livelihood for third world farmers. The use of food produced in the region can reduce the environmental impact of food transport and provide significant support to the local economy.
If the establishment’s restaurant serves lunch and/or dinner, its breakfast should include at least 1 organic, Fair Trade or locally produced option from both of the following product groups: tea and coffee juice, soft drink or milk(s).
If the establishment’s restaurant does not serve lunch and/or dinner, its selection must include at least 1 organic, Fair Trade or locally produced option from either of the above product groups.
Organic and FairTrade products must be nationally or internationally certified. In this context, products and raw materials produced less than 100 km from the site are considered to be related products in the territory of the same province or in the neighbouring province. Food produced at the site, as well as natural berries extracted less than 100 km from the site, are also considered local products.
List the organic, locally produced or Fair Trade beverages in regular use.
In the audit, the site presents a summary of the organic, local and Fair Trade products in its beverage selection.
By offering organic and locally produced alcoholic beverages, the site can reduce the environmental burden of production and transport and support the local economy. In addition, the site can also influence the attitudes of its customers, thereby increasing the awareness and sales of organic and local products. The drink selection of serving restaurants must include at least one organic or locally produced beer, wine and cider/long drink. Organic products must be certified nationally or internationally. In this context, products and raw materials produced less than 100 km from the site are considered to be related products in the territory of the same province or in the neighbouring province.
List organic, locally produced or Fair Trade alcoholic beverages in use..
In the audit, the establishment presents organic or locally produced beers, wines, ciders/long drinks in its selection. At least one organic or locally produced option must be available in each category. The criterion does not apply to items that do not have a license to serve alcohol.
As vegetarian food has a smaller environmental footprint than animal-based food, the establishment must have one or more vegetarian alternatives for each course included in the restaurant menu. This criterion also addresses the growing demand by guests for vegetarian alternatives to animal-based dishes.
The vegetarian options must be clearly indicated on the menu or in the buffet. The indication can be done using icons or other easily understood means of communication. No surcharge for vegetarian dishes may be added.
Establishments only offering one fixed menu are exempted from complying with this criterion. This criterion does not apply to restaurants that only serve breakfast.
Although this criterion mainly relates to food products for the guests, the establishment is also encouraged to implement this criterion in the staff canteen.
As part of joining the Green Key programme, the establishment must in all material and communication provide accurate, clear and easily understandable information.
During the audit, the visual inspection confirms the indication of vegetarian options on the menu and/or buffet.
As part of the purchase policy, the establishment does not buy meat, fish, or seafood products derived from threatened or protected species. The staff must be able to state the origin of all fish and meat dishes offered.
To check the status of the species, it is recommended to use the IUCN Red List of Threatened Species or the CITES (Convention on International Trade in Endangered Species) Appendices. Species that are labelled as vulnerable, endangered, or critically endangered must not be purchased. To check the status of fish and seafood, it is recommended to make use of a (local) fish and seafood guide and species with a ‘red’ rating should be avoided.
Furthermore, recognised eco-labels like the MSC (Marine Stewardship Council) for wild caught fish and seafood, the ASC (Aquaculture Stewardship Council) for farmed fish and seafood, the GGN label (Certified Responsible Farming & Transparency) or the BAP (Best Aquaculture Practices) for certified aquaculture can help to identify products that are not derived from and do not contain threatened species.
If the establishment offers wild game meat, it must derive from sustainable sources, such as well-managed sustainable hunting and game ranching operations following national legislation.
During the audit, the establishment presents its written policy confirming that it does not buy products from threatened species and how that is being ensured, e.g. through a confirmation or certification (if applicable) from the supplier. The visual inspection of the menu confirms the compliance.
To increase guest awareness 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 or by signs on the buffet. Signage is not required if the product is in its original packaging that indicates that it is organic/fair trade.
The indication may be done by using icons or other easily understood means of communication.
It is recommended that fish/meat dishes on the menu always display the origin of the product.
Although this criterion mainly relates to food/beverage products for the guests, it is also encouraged to implement this criterion in the staff canteen.
It is important that the indication is always in accordance with the certification body and national legislation.
As part of joining the Green Key programme, the establishment must in all material and communication provide 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.
To reduce the environmental footprint by minimising the quantity of food waste, reduce the amount of unnecessary food purchased and to cut costs, the establishment prepares a plan for reducing food waste.
The plan should consider a range of issues:
Can the quantities and types of food be adjusted?
Can the plates be of a smaller size?
Can the establishment offer half portions at a lower price?
Can the food be stored and served in a better way to last longer?
Are all the ingredients used to the largest possible extent?
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 or donated?
It is strongly encouraged that guests are informed about and involved in the ambition of reducing food waste, e.g., by information signs or by being offered leftover food in a doggy bag, where possible.
To comply with this criterion, the plan must be supplemented with actions on the matter.
Include the plan in the sustainability policy and attach it to the Green Key Binder.
During the audit, the establishment presents documentation showing its plan for reducing food waste and the actions carried out or to be undertaken, and the visual inspection confirms the actions, where possible.
To reduce the environmental footprint created by the process of producing bottled water (including the transportation of the water, the use of plastic, aluminium or glass for the bottles and the subsequent transportation of bottled water to the customers), the establishment offers tap water to guests with an encouragement to drink it.
The possibility for offering tap water depends on its quality in the respective area and the tap water supply in the establishment. In case the national authorities stipulate that hygiene regulations are in contradiction with this criterion, the establishment must follow the official national regulations.
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. In addition, the establishment is encouraged to inform its guests about the possibility of drinking the tap water.
Tap water is offered to guests in restaurants and meeting rooms, but it could also be offered to guests at the reception, in guest rooms, etc., and it could also be offered to staff in staff areas.
During the audit, visual inspection confirms that tap water is offered and promoted.
The environmental burden of a vegan diet is much lower than that of mixed diets, and veganism is increasingly common among customers. Therefore, Green Key destinations must serve vegan milk whenever milk is available. The criterion also applies to coffee serving.
The auditor will check that vegan milk is also available/available on request if milk is available.
9. INDOOR ENVIRONMENT
Indoor air quality is an important factor affecting occupational safety, hygiene and customer satisfaction, and an establishment should take it into account when making decisions regarding indoor spaces. It is especially important to prevent the release of harmful chemicals, microbes or compounds into indoor air. Maintaining good circulation of air, selecting appropriate renovation materials, paints and other compounds affecting indoor air, as well as combating cigarette smoke are the most important ways of maintaining good indoor air quality.
IMPERATIVE CRITERIA
To reduce the health risk and the annoyance from smoking, the areas for the public and the staff are preferably non-smoking areas.
If staff smoking is allowed, the establishment has a policy regarding smoking during working hours. The policy includes regulations about when and where the staff can smoke. It is important that the policy ensures that non-smoking staff members and guests are not affected by smoking.
Many countries have legislation regulating smoking in public and staff areas. Where there is legislation on the issue, the establishment must in all circumstances comply with its requirements.
Describe the smoking policy or attach it to the application.
During the audit, the establishment presents its written smoking policy for staff, including information about when and where smoking during working hours is allowed, and how the establishment ensures that it does not constitute a health risk and annoyance for non-smoking staff members and guests. If the establishment has less than 10 employees, the policy may also be presented verbally.
For the continuous improvement of the indoor environment and to reduce the environmental footprint by using less harmful products, the establishment uses environmentally friendly products in connection with refurbishment or construction of new buildings done within the past 12 months.
Environmentally friendly products include paints and other products not containing substances harmful to the environment or human health. The establishment can, for instance, use products with a nationally or internationally recognised eco-label, or from companies that have adopted an environmental management system. Volatile organic compounds (VOCs) and heavy metals are avoided in all materials, including paint, building materials, etc.
Environmentally friendly second hand/recycled natural products/materials are especially recommended. If wood or other plant materials are used in the refurbishment or construction, they should be sustainably harvested (e.g. FSC labelled products) and preferably locally sourced.
Attach a list of materials and their eco-labels used in renovations during the previous year.
During the audit, the establishment presents a summary of materials used in refurbishment or construction in the past 12 months, as well as their ecolabels.
Smoking outdoors damages health and causes annoyance to comfort too, and more and more customers expect establishments to be completely smoke-free. It is particularly important to ensure that smoke does not enter the area used by diners.
In order to meet this criterion, the establishment must reserve at least a part of the outdoor terraces for non-smoking customers. The non-smoking area must be clearly marked and far enough away from the area where smoking is permitted.
If no food is served on the terrace, this is a voluntary guideline criterion.
During the audit, the site presents its non-smoking terrace which is clearly marked.
10. GREEN AREAS
In tourism enterprises with extensive green areas, their maintenance may cause considerable costs and environmental impacts. In order to control these costs and impacts, it is crucial to select methods, tools and compounds that are well suited for the purpose. Special care is needed when selecting, using and storing fertilisers and pesticides, for they may be harmful to the natural environment when released into it undiluted.
IMPERATIVE CRITERIA
If the establishment has green areas, the establishment avoids using chemical pesticides (including herbicides) in order to minimise the risk of pollution of terrestrial/aquatic ecosystems and health risks. If fertilisers are needed (preferably checked through an annual soil testing), organic or natural equivalents are recommended. This could be in the form of natural/organic soil conditioners. In case of chemical fertilizers, their dosage, application methods and timing must follow official guidelines.
Gas flames or mechanical weed control are possible alternatives to chemical pesticides. Only in cases where no organic or natural replacements are available, may the establishment use chemical pesticides. In such cases, only “ready-to-use” products may be used unless the staff have received proper training.
The insecticides used may not be harmful to aquatic environment, mammals, or people. The chemical products used may not contain substances that have been forbidden or are being phased out by the EU.
Handling of pesticides may only be done by staff or external contractors trained/licensed for the purpose. Chemical substances are stored properly (see criterion 6.6).
This criterion also applies if the management of the establishment’s green areas is outsourced to an external company.
List the chemicals used or attach a list to the application. Include the list also in the Green Key Binder.
During the audit, the establishment presents a list of pesticides, insecticides and fertilisers used in its green areas, showing the correct dosage and application. The establishment has the obligation to ensure that the chemicals used don’t contain substances forbidden by the EU. If the work with green areas is outsourced to an external company, then this external company presents its policy on the use of pesticides, insecticides and fertilisers in the green areas of the establishment. During visual inspection, a spot check might be conducted to confirm compliance with the criterion.
If the establishment has lawnss smaller than 4000 m2, the lawnmowers purchased within the last 12 months must be energy efficient and low in noise and carbon emissions. They should be manual, electric, or awarded with an eco-label.
If the establishment has a lawn/grass area of more than 4000 m2 or if the management of its green areas of is outsourced to an external company, this is a guideline criterion.
During the audit, the establishment presents documentation showing that lawnmowers purchased within the last 12 months by the establishment are environmentally friendly.
A procedure must be in place to minimise the consumption of irrigation water. The irrigation system can, for instance, include procedures of watering during morning or evening hours, a moisture sensor system or a drip system aiming at minimising evaporation and providing the best impact for the roots of the plants. This can also include the use of collected rainwater, treated grey water or wastewater for watering flowers/gardens.
During the audit, the establishment explains its procedure on irrigation, and the procedures are checked during the visual inspection, if possible.
To protect, support and enhance local biodiversity, the establishment carries out actions on (or around) its premises, where possible.
Examples of such actions:
Greening or rewilding of the premises
Establishment/maintaining pollinator-friendly green areas
Establishing/maintaining a green roof and/or vertical green walls
Using native, pollinator-friendly species for the green roofs, green walls, gardens, and other outside areas
Providing favourable conditions for local species (e.g. bird houses, insect hotels, beehives, etc.)
Protecting habitats of local species (terrestrial or aquatic/marine) on or near the premises of the establishment
Actively protecting the local biodiversity in areas of the establishment that are frequented or inhabited by wildlife by actively minimising light and noise
Maintaining green belts of perennial grasses adjacent to waterways/ water bodies
Carrying out a biodiversity assessment by an external expert before initiating new building projects or activities
The actions must actively support the local (native/indigenous/endemic/rare) species of flora and fauna.
This criterion also applies if the management of the establishment’s green areas is outsourced to an external company.
To comply with this criterion, the establishment must carry out at least one biodiversity enhancing action every year.
Explain in the application the biodiversity enhancing measures taken during the previous year, or attach documentation regarding them to the application and the Green Key Binder.
During the audit, the establishment presents the management plan or standard operating procedure for supporting local biodiversity and eradicating invasive species. During the visual inspection, the establishment presents how favourable conditions for the local biodiversity have been created or how the habitats of local species have been protected on its premises.
To avoid littering, the establishment must equip its outdoor areas frequented by customers and staff with sufficient numbers of rubbish bins. Outdoor bins must be equipped with lids to prevent animals from accessing the litter and the wind from dispersing it.
During the audit, the establishment presents its management plan for keeping the outdoor premises litter-free. The premises are inspected visually for litter, and bins are checked for lids and maintenance.
At least 10 % of green spaces must be left open (not covered by roads, buildings, camping use or parking areas). We strongly recommend that the free space is left in as natural state as possible.
During visual inspection, the auditor checks that at least 10% of green areas are left open.
To qualify for this criterion, the establishment must present how it has discouraged formation of new footpaths or combated soil erosion from people/vehicles. If new footpaths have already started to form, the establishment must have made efforts to limit their expansion during the past 12 months.
In the audit, the establishment explains the measures it has taken.
11. CORPORATE SOCIAL RESPONSIBILITY
Corporate social responsibility (CSR) refers to the promotion of sustainable development in the society through the establishment’s actions. An establishment that is aware of its CSR is committed to obeying the laws and decrees as well as international treaties, and understand the impacts of its activity on the surrounding society. Responsible business operations include respect for human rights, fighting all kinds of discrimination, commitment to openness and monitoring of activities, as well as reporting on them. An important part of Corporate Social Responsibility is also respecting the collective labour agreements, as well as expecting the same of supply chains and main business partners.
IMPERATIVE CRITERIA
The establishment confirms that it has legally acquired property, land and water rights complying with local, communal, and indigenous rights (including their free, prior and informed consent). The establishment confirms that all its function and activities (including the areas of environment, labour, health, and safety) take place in compliance with international, national, and local legislation/regulations. The establishment also confirms that it respects local surrounding community rights and standards.
Regarding compliance with environmental requirements, the following conditions must, as minimum, be met:
- Ensuring that activities in connection with the management of the establishment do not have 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 is always done according to national/local legislation. This also includes practices to reduce pollution from noise and light, runoff, erosion, ozone-depleting compounds, and air, water, and soil contaminants.
- If the establishment is 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.
Regarding compliance with labour requirements, the following conditions must, at the minimum, be met:
- All employees receive information in writing (contract) stating the employment terms and conditions, including information about working hours and salary.
- All employees are paid at least a living wage.
- No employees receive money or pay deposits before starting work, and all employees receive owed money when terminating the work.
- All employees receive information in writing about the working code of conduct/policies of the establishment, and the written procedure for raising concerns/complaints.
- For all employees under the age of 18, national regulations as well as the United Nations Convention of the Rights of the Child and ILO (International Labour Organization) Conventions 138/182 are followed.
- All employees receive fair treatment without discrimination (in connection with recruitment, general employment, training, promotion).
- All employees work in a safe and secure working environment.
- All employees are offered regular training, experience, and opportunities for advancement.
- All employees can give feedback on their work conditions (e.g., through appraisals, staff satisfaction survey, etc.).
- The employer keeps a copy of all pay slips and a record of number of working hours and overtime.
Regarding compliance with health and safety requirements, the following conditions must, as minimum, be met:
- All employees receive information and training about the health and safety requirements
- All employees have access to the written health and safety policies and plans
- All guests have access to written information about safety in the establishment
Regarding compliance with local surrounding community rights and standards, the following conditions must, for example, be met:
- The activities do not adversely affect local access to livelihoods, land and aquatic resource use, rights-of-way, transport, and housing (including involuntary resettlement of inhabitants).
- The activities do not jeopardise the provision of basic food, water and energy services as well as health and sanitation services to neighbouring communities.
- The establishment does not prevent access by residents to local historical, archaeological, or culturally and spiritually important properties and sites.
- The siting, land use, capacity, design, construction, operation and demolition of buildings and infrastructure comply with local zoning and protected or 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 follows the local development codes and architectural management guidelines.
Include the commitment in the sustainability policy and add it to the Green Key Binder.
During the audit, the establishment presents its sustainability policy confirming compliance with relevant international, national, and local legislation, including the areas of environment, health, safety, and labour, as well as confirming its respect for local surrounding community rights and standards. The observations during the visual inspection confirm compliance with the requirements.
The commitment must be mentioned in the sustainability policy. In the audit, the establishment presents its sustainability policy.
Include the commitment in the sustainability policy and add it to the Green Activities folder.
In the audit, the establishment presents its sustainability policy that ensures that the criterion is met.
To create awareness about the establishment’s corporate social responsibility and support of environmental sustainability through the protection of species of plants and animals, e.g. endangered species as listed in the CITES (Convention on International Trade in Endangered Species) agreement, the establishment does not harvest, sell, trade or display these plant or animal species in the establishment.
Species of wild animals are not acquired, bred, or held captive, except for properly regulated activities, and when 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. Interactions with free roaming wildlife organised by the establishment are non-invasive and responsibly managed to avoid adverse effects on the animals concerned, and ensure the viability and natural behaviour of populations in the wild (taking the cumulative impact into account).
To protect historical and archaeological artefacts, such items are also not sold, traded, or displayed by the establishment.
The establishment only sells, trades, or displays plants and animals and/or historical and archaeological artefacts if local, national, and international legislation permits it.
Include the commitment in the sustainability policy and add it to the Green Key Binder.
During the audit, the establishment presents documentation (for example, mentioned in the sustainability policy) showing how it works to ensure that no endangered species of animals and plants and no historical or archaeological artefacts are sold, traded, or displayed in the establishment. If the establishment is selling related products, it provides a statement from the national authorities permitting it to sell, trade or display the products. During the visual inspection, a spot check for sold, traded, or displayed species of plants/animals or historical/archaeological artefacts is carried out.
The establishment pays attention to the working hours, overtime pay, rest and vacation days, sick pay etc arrangements of its subcontractors that have employees working on-site. The establishment ensures in its contracts with subcontractors as well as in practice that relevant legislation is adhered to.
Include the commitment in the sustainability policy and add it to the Green Activities folder.
In the audit, the establishment presents its sustainability policy as well as how these commitments are monitored.
To support animal welfare in tourism and to protect the local biodiversity, animal welfare guidelines are respected when keeping animals on the premises of the establishment.
To evaluate the well-being of the animals on the premises, ABTA’s Global Welfare Guidance for Animals in Tourism based on the principles of the Five Freedoms should be respected:
- Good feeding: Absence of prolonged hunger or thirst
- Good housing: Comfort while resting, thermal comfort
- Good health: Absence of injuries, diseases and pain induced by inappropriate management procedures
- Appropriate behaviour: Expression of social behaviours; natural behaviours; good human-animal relationship; positive emotional state
- Protection from fear and distress; absence of general fear/distress/apathy; ability to seek privacy/refuge; absence of surgical or physical modification of the skin, tissues, teeth or bone structure other than for the purposes of genuine medical treatment/manipulation/sedation
In addition, the establishment does not offer direct contact with captive wild animals, animal performances, fights, or races.
During the audit, the establishment presents written confirmation that it has read and understood the animal welfare guideline above, e.g., by adding it to the sustainability policy or by presenting the standard operating procedure for the maintenance of and care for the animals. The visual inspection confirms that the guidelines are respected.
12. GREEN ACTIVITIES
An insight into more environmentally conscious travelling may be opened through visiting local natural attractions. Finnish nature is one of our greatest tourism attractions, and our relationship to nature has a direct effect on how we treat it. Green Key establishments offer their guests easy access to local nature and sustainable transfer options.
IMPERATIVE CRITERIA
To strengthen the environmental/sustainability profile of the establishment and to encourage the guests to get involved in green/sustainable activities, the establishment offers information about nearby parks, landscape, nature conservation areas and/or other sensitive 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. See also criterion 12.4.
The information includes encouragements for guests to choose nearby outdoor or green activities for awareness-raising of the areas, but also for well-being purposes. The information can encourage walks, jogging, bicycling, swimming, sailing, canoeing, birdwatching, picnicking, outdoor playgrounds, etc.
For visits to natural areas, indigenous communities and cultural and/or historically sensitive sites, the information includes the encouragement to follow established international and national good practice and locally agreed guidance, in order to minimise adverse impacts and maximise local benefits and visitor satisfaction. It is important that the visits to natural aquatic/marine or terrestrial areas do not have a negative impact on the biodiversity of the areas, but preferably contribute positively to the protection of the biodiversity.
The information can be obtained from the reception/concierge, an environmental corner in the lobby, via TV monitors in the public areas, conference areas or in the guest rooms, binders in the guest/conference rooms, guest apps, etc.
Although the information is directed towards guests, the establishment is also encouraged to provide similar information to its staff.
As part of joining the Green Key programme, the establishment must in all material and communication provide 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 of interest (including the interpretation, good practice/guidance and code of conduct for visiting the sites or areas). It is checked that the information is accurate, clear, and easily understandable.
To encourage use of sustainable transportation, the establishment provides information about the nearest place to borrow or rent bicycles.
The information can be obtained from the reception/concierge, an environmental corner in the lobby, via TV monitors in the public areas, conference areas or in the guest rooms, or binders in the guest/meeting rooms.
Although the information is directed towards guests, the establishment is also encouraged to provide similar information to its staff.
If the establishment is in an area where cycling is impossible due to very dangerous traffic conditions, extreme weather conditions or other special circumstances, then the establishment is exempted from complying with the criterion.
As part of joining the Green Key programme, the establishment must in all material and communication provide accurate, clear, and easily understandable information.
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, and easily understandable.
13. ADMINISTRATION
An establishment’s purchasing policy has a significant impact on how large its environmental footprint becomes. By primarily choosing products and services whose suppliers are committed to sustainability, a tourism enterprise promotes environmentally responsible practices in its surroundings. It is recommended to maintain active dialogue with suppliers and stake holder groups regarding how they can support the establishment’s sustainability work with their own actions.
IMPERATIVE CRITERIA
Many establishments have third-party operated shops and businesses located in their premises. The term “third-party operated” means shops/businesses that are not owned by the establishment or are in concession from the establishment. Third-party operated shops and businesses can, for instance, include hairdressers, cafés, pubs, restaurants, gyms, spa facilities, travel and tourism agencies, souvenir shops, clothes shops, kiosks, bike rentals, etc.
These third-party operated shops and businesses are informed about the environmental, climate change and sustainability initiatives of the establishment, including information about Green Key. The information can be provided through written communication or in connection with joint meetings, etc. Where possible, the employees in these third-party operated shops and businesses receive training in the same way as the staff in the establishment.
The third-party operated shops and businesses are also encouraged to manage their activities following the Green Key criteria or in the same spirit as the Green Key programme.
During the audit, the establishment presents information about third-party operated shops and businesses within its premises. Documentation (e.g., meeting minutes or communication via email, agreements, etc.) is presented showing that the third-party operated shops and businesses are informed about the environmental and sustainability initiatives of the establishment and encouraged to manage their activities in the same spirit following the Green Key requirements.
To decrease energy and waste consumption (and thereby reduce the environmental footprint), the use of printing paper, envelopes and printed material is kept to a minimum. The printing paper, envelopes and printing material have an eco-label, e.g., EU Ecolabel, FSC-label (preferably FSC Recycled or FSC Mix), or are produced by a company with an environmental management system.
The requirement relates to the printing paper, envelopes and printed material purchased or produced within the last 12 months.
List the printing papers, envelopes and printed materials in use along with their eco-labels, and attach the list in the Green Key Binder.
During the audit, the establishment presents the documentation showing that printing paper, envelopes and printed material purchased within the last 12 months are eco-labelled, recycled or produced by a company with an environmental management system. The observations during the visual inspection confirm compliance with the requirements.
To reduce the environmental footprint through decreasing the energy consumption, use of resources and the production of waste in relation to paper use, the establishment takes initiatives to reduce the use of paper in offices, guest rooms and meeting rooms.
The initiatives to reduce the use of paper can be a limitation of paper available in the guest rooms and meeting 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 to tablets for taking notes (instead of paper), etc.
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.
At the front desk, the initiatives can include not printing invoices unless requested (or sent by e-mail), not using envelopes for printed invoices, etc.
Staff in other areas than offices and front desk staff are also encouraged to reduce the use of paper, when possible.
To comply with this criterion, the establishment takes initiatives to reduce the use of paper in at least two areas of operation.
During the audit, the establishment presents information about their initiatives to reduce the use of paper in at least two areas of operation, and the visual inspection confirms the initiatives.
As the establishment is in regular contact with its product/service suppliers, it informs all suppliers about its environmental, climate change and sustainability initiatives, including information about Green Key. The information includes information about the reduction in the use of resources, the use of cleaner and resource friendly alternatives (including transportation) and the commitment to social standards.
The information is provided through written communication or in connection with joint meetings, etc.
Furthermore, the suppliers are strongly encouraged to manage their activities following the Green Key criteria in the same spirit as the Green Key programme regarding all aspects of sustainability management.
During the audit, the establishment presents documentation (e.g., written information) showing that the suppliers have been informed about the environmental and sustainability initiatives of the establishment and have been encouraged to manage their activities in the same spirit or following the Green Key criteria.
