APPLICANT’S PAGE

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

Green Key is a sustainability program and certificate especially designed for tourism enterprises. Green Key is best suited  for establishments that offer accommodation, restaurant/ catering services or visitor centers/museums.

A Green Key certified company must commit to increasing the environmental awareness of its customers and staff as well as reducing the environmental impact of its activities. The certificate is based on a set of sustainability criteria specifically designed for activity program operators, and the applicants must commit to meeting and regularly reporting on these criteria.

Based on the application and audit reports, the Green Key/Green Activities certificate is granted by the Green Key jury. The jury consists of sustainable tourism experts and representatives of different stake holder groups. Membership in the jury is a voluntary, unpaid commission of trust. Usually, the jury convenes once every 2 months.

Members of the jury

The login information to the applicant’s page is business category specific. If necessary, you may share them with other staff members within your organisation.

Make sure to follow us on social media:

Instagram
@greenkeyfinland
#greenkey #greenkeyfinland
Facebook
@Green Key Finland
#greenkey #greenkeyfinland
LinkedIn
@Green Key Finland
#greenkey #greenkeyfinland

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.ne1714652231erggn1714652231iog@o1714652231fni1714652231.

Presentation of Green Key (in Finnish)

The application process

Before starting to make your first Green Key application you must gather up information related to your processes related to sustainability as well as the natural resources you use. This information is needed for making the application, but they also serve as a baseline for future developments and a tool for monitoring the state if your sustainability work.

Some of the required data may take some time to collect. That is why we recommend you start with that as soon as possible!

Click on the symbol to display more detailed instructions.

COLLECTING INFORMATION

Begin at least 3 months before the jury meeting you are aiming at.

You will find this information in the confirmation email sent by us: “Thank you for registering!”. The timing of all the consecutive steps described here is dictated by the jury date selected. However, if necessary. the first application may be moved to a later jury meeting.

From April 2023, the Green Key application is done using the new online application tool. Thus, no forms are needed.

However, you may use the following template for gathering up the required data:

  • The attachments report (for numerical data such as energy or water consumption)

In addition, we offer the following templates that help you in meeting some of the imperative criteria:

  • Template for the sustainability policy
  • Index of the Green Key binder

We strongly recommend that a Green Key working group is set up for coordinating the establishment’s annual sustainability work. To ensure wide participation and coverage, the group should have representatives from different departments / activities of the company. The working group will also help secure that the criteria concerning each department / activity are met, and that the relevant data required for filling in the application is gathered.

Once the working group has been formed, review the criteria concerning each department with its representative to get an understanding of possible challenges.

Required mode of operations descriptions:

Management:

  • formulating the sustainability policy and the annual sustainability goals together with the personnel
  • plan on communicating to the staff about participating in the Green Activities certification process and the obligations it entails

Communications:

  • A plan on how the sustainability actions of the establishment and the Green Activities certification will be communicated to the guests
  • A plan on training the staff in the sustainability issues related to the their own job description

Cleaning and waste:

  • Information on detergents and soft tissue papers in daily use as well as their eco-labels. In case some product doesn’t have an internationally recognised  eco-label, information on the replacing products and the time frame for their use.
  • Waste sorting instructions to guests and personnel

Maintenance:

  • mode of operations regarding seasonal closing
  • mode of operations for detecting and reacting to leakages
  • summary of materials used in renovations during the previous year
  • data on water flow measurements and eventual readjustments (all showers and taps in hand wash basins)
  • summary of bulb types in use and eventual changes to achieve the 90% requirement

Kitchen and catering staff:

  • summary of locally produced/organic/ fair trade products in regular use
  • plan to reduce food waste

Care of green areas:

  • summary of fertilizers/pesticides/ other agro-chemicals in use
  • summary of action to enhance biodiversity

Administration:

  • Summary of printing papers, envelopes and printed materials and their eco-labels

As attachments to the annual application, the following consumption data is required:

  • Water consumption data for the previous calendar year/ 12 months, presented as monthly figures and monthly water consumption/ bed night. If the establishment has its own well and doesn’t meter the consumption, you may get information based on the septic tank emptying runs
  • Energy consumption data on a monthly basis. Remember to get the data for both heating and electricity (unless your premises are only heated with electricity). If you are using several sources of heat (oil, firewood, district heating etc.) remember to gather the information for all of them. Also find out how your electricity is produced (this information is necessary for the carbon footprint calculations).
  • Information on the monthly quantities of different types of waste collected from your premises by a waste removal company. If your service provider does not bill you based on weight, find out the size and quantity of containers for each waste type.
  • Quantities of coolants  and typesadded to A/C units, heat pumps, refrigerating units etc. in the previous year. All qualified service providers include this information in their bills, and it should be gathered in the “Coolants” tab of the Attachments report.

Carboon footprint calculations are compulsory to all accommodation sites applying for Green Key. You may choose the calculator you wish but it 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, for example:

  • 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.

If you feel uncertain whether your intended calculator meets the criteria, please contact us.

Find out whether the establishment has a sustainability policy that is max 3 years old, and whether it includes the aspects listed in the template provided under “Forms and templates” on this page. If something is missing, ask the management to formulate / complement the policy accordingly.

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.

A Green Key establishment in audited on the 1. and 2. application year, thereafter every third year. The purpose of the audit is to ensure that the establishment meets the required Green Key criteria, as well as providing an opportunity to discuss and develop with the auditor the sustainability initiatives, communications and training of the establishment.

  • must be carried out at the latest 2 weeks before the jury meeting
  • duration 2-3 h, consists of the audit and visual inspection (applies only to establishments with tourism animals). If the establishment has no activities with tourism animals, the audit may also be carried out on-line.
  • at least the Green Key Messenger should be present in the audit, preferably also representatives of the management/ animal care
  • during the visual inspection, the auditor must have the opportunity to discuss with staff members responsible for looking after tourism animals
  • Further information regarding the audit are to be found in this document.

In case the auditor requests additional information or changes to the operating procedures of the establishment, documentation regarding them must be delivered at the latest 2 working days before the jury meeting.

After the audit (and the delivery of eventual complementing documents) the auditor will send and audit report to the establishment and to us. It is important to save it for later, so that the recommendations and suggestions made by the auditor may be taken into consideration.

The annual program fee as well as the audit costs will be invoiced after the audit. Please ensure that the invoice has been fully paid before the jury meeting. Additional information regarding the audit and program fees are presented on this page at “Fees”.

THE JURY MEETING

The independent Green Key Jury meets about once every 2 months, and the establishment’s application is  processed annually in the same jury meeting.  The jury meeting dates are displayed on this page by clicking the link “Application schedules”.

The Green Key jury consists of independent, non-affiliated expert members who don’t receive monetary compensation for their contribution. You will find information about the current jury members on the page “About us”.

The jury reviews each establishment’t application and audit report, and decides based on them whether the applicant can be granted the Green Key Certificate. Your auditor will present the application and report to the jury, you don’t have to participate in the meeting.

Please note that in order for the certification to be possible, all imperative criteria concerning your establishment must be met and all the attachment related to them must have been delivered.

  • Your Green Key Messenger will be informed about the jury’s decision personally either by phone or email right after the meeting.
  • Once the certificate has been granted, we will also publish the names of the certified establishments on our website as well as through our social media accounts.
  • We encourage you to communicate the news about your certification also through your own accounts and channels!

CERTIFICATION

Valid for 12 months.

Once certification has been granted, the establishment will be sent the Green Key Certificate and sign. As part of the imperative criteria, they must be displayed in a visible place. The certificate is a framed colour print and thus best suited for displaying in an indoor space such as reception or notice board, while the sign is made of weather-proof material.

If needed, you may order additional copies of the certificate from us. In case an electic copy of the certificate is needed, please send us an email. PLEASE NOTE: According to our service conditions, you may not make additional printed copies of the certificate yourself.

According to the criteria, a certified Green Key establishment must display information regarding Green Key on its website. At least the following information must be displayed: the official Green Key logo, a brief description of the Green Key program, and a link to the national / international Green Key website. Material for communicating about Green Key is available in the Member’s pages that you will get access to after certification.

  • We will inform the Green Key Messenger personally about the jury’s decision, either via email or by phone.
  • Once certification has been granted, we will publish the certified establishments on our social media accounts and our website (Ajankohtaista)
  • Remember to announce your certification to your customers, staff and stakeholders also through your own channels and platforms!

After certification, you will be sent new log-in information that gives you access to our MEMBER’S PAGES. There, you will find a lot of material to help you with staff induction and training as well as sustainability communication to the guests. Make sure to log in as soon as possible to familiarise yourself with the available materials. Also, make sure that the person responsible for planning your communications is aware of and has access to the member’s pages (you may share the login information with them).

We offer free, sustainability-related training and webinars to all Green Key certified establishments. You will find information about the upcoming events in our monthly newsletter that is sent automatically to the Green Key Messenger. You may also subscribe to the newsletter by following this link.

Also, make sure to follow the Ajankohtaista page  as well as our social media accounts:

Facebook
Instagram
LinkedIn

Documents needed for the first year application

The checklist below shows what documents are needed for making a Green Key application.

  • Application (online application tool)

  • Attachments reports for numeric data (see templates further down on this page)

Required attachments to be included in the application

  • Sustainability Policy

  • Sustainability goals for the following 12 months

  • Carbon footprint calculations

  • Plan for the sustainability induction and training of staff

  • Plan about sustainability communications to guests

  • List of detergents and soft tissue papers in daily use and their eco-labels

  • List of locally produced/ organic / Fair Trade foodstuffs/beverages in regular use

  • List of chemicals used in maintaining green areas

Required data that may be collected in the attachments report templates

  • Water consumption data for the previous year

  • Water flow measurements (all hand wash taps and showers)

  • Log of added coolants in the previous year

  • Report on types and quantities of waste collected in the previous year.

  • Report on energy consumption in the previous year

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.

The application and attachments are sent using the online application tool.

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 go the application tool to review the explanatory notes.

Please note: in the first-year application, only IMPERATIVE CRITERIA are checked. You don’t have to fill any guideline criteria, and they will not be reviewed or approved in the audit.

LEGEND

HH = hotels and hostels
SA = small accommodations
CHP = camping sites and holiday villages
R = restaurants and cafés
A = attractions

 displays the criterion. For detailed explanatory notes, please see the application tool.

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.

  • The management is involved and has appointed an environmental manager from amongst the staff of the establishment. (HH, SA, CHP, R, A)
  • The establishment has formulated a sustainability policy. (HH, SA, CHP, R, A)
  • The establishment has formulated objectives and an annual action plan for continuous improvement.(HH, SA, CHP, R, A)
  • All documentation concerning Green Activities is kept and maintained in a binder ready for inspection. (HH, SA, CHP, R, A)
  • The establishment establishes active collaboration with relevant local stakeholders. (HH, SA, CHP, R, A)
  • The establishment calculates its carbon footprint using a carbon measurement tool. (HH, CHP, SA)

  • The establishment calculates its carbon footprint using a carbon measurement tool. (R, A)
  • The establishment sets a target to reduce its carbon footprint by at least 5% annually.(HH, SA, CHP, R, A)
  • The establishment has reached its target of at least 5% reduction in emissions in the past 12 months. (HH, SA, CHP, R, A)
  • The establishment offsets its greenhouse gas emissions through certified climate offsetting projects.(HH, SA, CHP, R, A)
  • The establishment is verified carbon neutral. (HH, SA, CHP, R, A)
  • The establishment offers its guests a possibility to compensate the emissions caused by their visit through an internationally recognised carbon scheme. (HH, SA, CHP, R, A)

2. STAFF

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.

  • The management holds periodic meetings with the staff to brief them on issues concerning existing and new environmental initiatives. (HH, SA, CHP, R, A)
  • The environmental manager participates in meetings with management for the purpose of presenting the environmental developments of the establishment. (HH, SA, CHP, R, A)
  • All staff members receive yearly training on environmental and other sustainability issues relevant to their job description. (HH, SA, CHP,  R, A)
  • The housekeeping service knows and accepts the procedures regarding change of towels and sheets. (HH, CHP, SA)
  • Information is displayed in the staff area/ otherwise available to promote responsible behaviour. (HH, CHP, R, A)

  • The establishment provides its staff with the opportunity to evaluate its environmental and/or socio-cultural performance. (HH, CHP, R, A)
  • The establishment encourages its staff to use environmentally friendly means of transport when commuting to work. (HH, SA, CHP, R, A)
  • The establishments offer its staff free/subsidised opportunities/spaces to exercise during/after working hours.(HH, SA, CHP, R, A)

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.

  • The Green Key sign and certificate are displayed in a prominent place. (HH, SA, CHP, R, A)
  • Information about Green Key is visible and accessible to guests. (HH, SA, CHP, R, A)
  • Information about Green Key and environmental information is available on the establishment’s website, social media and other online communication channels (HH, SA, CHP, R, A)
  • The establishment keeps guests informed about and involved in its environmental work and encourages them to participate in environmental initiatives. (HH, SA, CHP, R, A)
  • Staff members are able to inform the guests about Green Activities and the establishment’s current environmental/sustainability initiatives. (HH, SA, CHP, R, A)
  • The establishment informs and encourages guests to use sustainable transportation alternatives. (HH, SA, CHP, R, A)

  • The establishment provides its guests with the opportunity to evaluate its performance, including sustainability performance. (HH, SA, CHP, R, A)
  • The establishment has made a marketing/awareness raising campaign about the environment within the past 12 months. (HH, SA, CHP, R, A)
  • Communication about environmental and other sustainability issues is included in the company’s annual communications plan where various target groups are included. (HH, SA, CHP, R, A)
  • The establishment rewards its customers for environmental actions taken during their visit. (HH, SA, CHP, R, A)

4. WATER

By reducing its direct water consumption, an establishment can control the costs related to it as well as the environmental footprint caused by it. Although so far, Finland hasn’t suffered from lack of potable water, using less water will also reduce the quantities of purifying chemicals and energy needed for treating it. Using less warm water also saves the energy needed for heating it.

  • Total water consumption is registered at least once a month. (HH, SA, CHP, R, A)
  • Newly purchased toilets have a 3/6 litres dual flush. (HH, SA, CHP, R, A)
  • The staff has a system in place to regularly check for dripping taps and leaky toilets as well as leaky swimming pools. (HH, SA, CHP, R, A)
  • Water flow in at least 90 % of the showers does not exceed 9 litres per minute. (HH, SA, CHP)
  • Water flow in at least 90% of the taps does not exceed 8 litres per minute. (HH, SA, CHP, R, A)
  • Urinals have sensors, water saving devices, or are water-free. (HH, SA, CHP, R, A)
  • Newly purchased cover or tunnel dishwashers do not consume more water than 3,5 litres per basket. (HH, CHP, R, A)
  • All wastewater is treated. (HH, SA, CHP, R, A)
  • Newly purchased dishwashers and laundry machines are not conventional domestic appliances. (HH, CHP, R, A)
  • A grease trap is installed in the cooking kitchen. (HH, SA, CHP, R, A)
  • Instructions for saving water and energy during operation of old, non-industrial dishwashers and washing machines are displayed near the machine. (HH, SA, CHP, R, A)

  • The swimming pool is covered or has other systems in place to reduce water consumption. (HH, SA, CHP, A)
  • The swimming pool is cleaned with chemical-free alternatives. (HH, SA, CHP, A)
  • Separate water meters are installed in areas with high water consumption. (HH, SA, CHP, R, A)
  • Water flow in at least 75% of taps does not exceed 5 litres per minute. (HH, SA, CHP, R, A)
  • Wastewater is treated and reused onsite. (HH, SA, CHP, R, A)
  • Rainwater is collected and used for suitable purposes. (HH, SA, CHP, R, A)
  • The establishment ensures that a water risk assessment is carried out and recommendations from the assessment are taken into consideration (HH, SA, CHP, R, A)
  • The establishment does not have bathtubs in the rooms/at all. Bathtubs, jacuzzies etc may only be present in common spa, sauna or other shared area. (HH, SA, CHP)
  • At least 90% of the toilets are water-free dry toilets. (HH, SA, CHP, R, A)
  • The establishment has a computerised water leakage detection system to quickly discover leaks. (HH, SA, CHP, R, A)

5. CLEANING AND HYGIENE

Cleaning has pivotal importance in the daily environmental work of a Green Key site. Using environmentally responsible cleaning methods optimises the use of chemicals and materials, energy, and water in the daily activity.

  • There is information in the rooms informing guests about the routine regarding the change of sheets. (HH, SA, CHP)
  • There is information in the rooms informing guests about the routine regarding the change of towels. (HH, SA, CHP)
  • All chemical cleaning products for daily use have a recognised eco-label. (HH, SA, CHP, R, A)
  • Disinfection substances are only used when necessary and in correspondence with the legislation on hygiene. (HH, SA, CHP, R, A)
  • Paper towels, facial tissues, single-use sauna seat covers, kitchen rolls and toilet paper must be or awarded with an eco-label. (HH, SA, CHP, R, A)
  • The establishment uses eco-labelled dishwashing detergents. (HH, SA, CHP, R, A)
  • The establishment uses eco-labelled laundry detergents. (HH, SA, CHP, R, A)
  • Information about correct dosage and usage of chemical cleaning products detergents must be clearly visible in the containers or otherwise easily available to the staff. (HH, SA, CHP, R, A)
  • All soap provided for the guests and staff has a nationally or internationally recognised eco-label. (R, A)

  • Concentrated chemical cleaning products and dosing system are used for daily cleaning. (HH, SA, CHP, R, A)
  • Fibre cloth made of natural fibres is used for cleaning. (HH, SA, CHP, R, A)
  • Chemical-free cleaning and disinfection methods are used. (HH, SA, CHP, R, A)
  • The establishment does not use fragrance spray and perfume in connection with regular washing and cleaning. (HH, SA, CHP, R, A)
  • The establishment offers its guests the option to forego housekeeping/cleaning of the rooms. (HH, SA)
  • All soap provided for guests and staff has a nationally or internationally recognised eco-label. (HH, SA, CHP)
  • All cosmetic products provided for the guests have a nationally or internationally recognised ecolabel. (HH, CHP, SA)

6. WASTE

Since 2008, waste management in Finland and the EU is directed by a 5-tier roadmap that aims at supporting the development of circular economy and minimising the quantity of material that ends up in the waste collection sites.

  • The establishment separates waste as per national legislation and local regulations but at the minimum into the following 6 categories: metal, glass, plastic packaging, paper, bio, cardboard waste. If the local infrastructure does not support transportation and handling of a waste category, that one does not have to be collected. (HH, SA, CHP, R, A)
  • The separated waste is collected and handled separately by a private entity, by the local or national waste management facilities, or by the establishment’s own facilities. (HH, SA, CHP, R, A)
  • Instructions on how to separate and handle waste within the premises are readily available to the staff and customers in an understandable and simple format. (HH, SA, CHP, R, A)
  • The establishment maintains a log of coolants used and added that contains information on the provider of maintenance services. (HH, SA, CHP, R, A)
  • Single-use tableware products related to food/beverage are not used. (HH, SA, CHP, R, A)
  • Hazardous solid and liquid chemicals are stored safely. The establishment maintains a list of the hazardous chemicals/materials it uses. (HH, SA, CHP, R, A)
  • Hazardous waste is transported safely to an approved reception facility at least once a year. (HH, SA, CHP, R, A)
  • Each bathroom has a waste bin. (HH, SA, CHP, R, A)
  • Individually packaged single servings are only allowed for hygienic/safety reasons. (HH, SA, CHP, R, A)
  • The establishment registers monthly the total amount of waste collected by a service provider. (HH, SA, CHP, R, A)
  • All electronic waste is collected and recycled. (HH, SA, CHP, R, A)
  • All staff are trained in recycling. (HH, SA, CHP, R, A)
  • Toiletries such as soap, shampoo and shower gel are provided in dispensers. (SA, CHP, R, A)

  • Toiletries such as soap, shampoo and shower gel are provided in dispensers. (HH)
  • The packaging of travel-sized toiletries such as soap, shampoo and shower gel is being recycled, made of recycled plastic, eco-labelled or biodegradable. (HH)
  • Toiletries, vanity kits and other single-use amenities for guests are only available on request. (HH, SA, CHP)
  • The establishment doesn’t offer individually packaged toiletries at all. (HH)
  • At least five types of regularly purchased products are delivered in reusable packaging that is returned to the supplier. (HH, CHP, R, A)
  • The establishment has a waste plan in place to reduce and/or reuse waste. (HH, SA, CHP, R, A)
  • Guests and staff have the opportunity to separate waste into all the categories collected in the establishment. (HH, SA, CHP, R, A)
  • At least five purchased products are packaged in plastic containing at least 50% recycled plastic. (HH, SA, CHP, R, A)
  • Textile waste is collected and recycled by the establishment. (HH, SA, CHP, R)
  • All rooms have bins with at least 3 recyclable waste compartments. (HH, SA, CHP)

7. ENERGY

When aiming to reduce the environmental footprint, saving energy and increasing energy efficiency are crucial. New innovations for improved energy efficiency are constantly made, and Green Key sites are encouraged to act as forerunners in this field. Applying energy-efficient solutions also cuts costs.

  • Energy use is registered at least once a month. (HH, SA, CHP, R, A)
  • Heating, ventilation, and air-conditioning control systems appropriate to the capacity of the system are in place. (HH, SA, CHP, R, A )
  • The establishment has set a standard temperature for cooling and heating in rooms. (HH, SA, CHP, R, A )
  • There is a written procedure regarding energy conservation in unused guest and meeting rooms.(HH, CHP, CC)
  • At least 90% of all light bulbs are energy efficient and at least 50% of all light bulbs are LED bulbs. (HH, SA, CHP, R, A)
  • Refrigerators, cold stores, heating cupboards and ovens are equipped with intact door seals. (HH, SA, CHP, R, A)
  • Freezing equipment is regularly defrosted. (HH, CHP, R, A)
  • Newly purchased mini bars do not have energy consumption exceeding 0,75 kWh/day. (HH)
  • Newly purchased electronic devices in guest rooms are energy efficient. (HH, SA, CHP)
  • Outside lighting is minimised and/or has automatic turn off sensors installed. (HH, SA, CHP, R, A )
  • Electric saunas in accommodation rooms are equipped with timer. (HH, SA, CHP)

  • The energy used for heating the establishment is produced min. 75 % from renewable energy sources (not peat). (HH, SA, CHP, R, A)
  • The establishment does not use energy derived from fossil fuels for heating or cooling. (HH, SA, CHP, R, A )
  • The establishment produces renewable energy for its heating (earth, solar, air, wind, biogas). (HH, SA, CHP, R, A)
  • At least 50% of electricity used by the establishment is derived from renewable sources and/or eco-labelled. (HH, SA, CHP, R, A)
  • 100 % of electricity used by the establishment is derived from renewable sources and/or eco-labelled. (HH, SA, CHP, R, A)
  • At least 90% of the electricity purchased by the establishment is not produced using fossil fuels. (HH, SA, CHP, R, A)
  • The establishment produces all the electricity it uses with solar panels. (HH, SA, CHP, R, A )
  • The establishment offers renewable energy for use of customers and thus increases their awareness of it. (HH, SA, CHP, R, A)
  • An external energy audit is carried out at least once every five years. (HH, SA, CHP, R, A)
  • The establishment has a nationally or internationally recognised green building rating. (HH, SA, CHP, R, A)
  • The establishment’s national energy rating is A/B. (HH, SA, CHP, R, A)
  • At least 75% of all windows belong to the 2 highest energy efficiency classes available on the market. (HH, SA, CHP, R, A)
  • The establishment has joined the national energy saving contract for hospitality industry. (HH, SA, CHP, R, A)
  • A heat recovery system for e.g., refrigeration systems, ventilators, swimming pools or sanitary wastewater is installed. (HH, SA, CHP, R, A)
  • Air-conditioning, ventilation, and heating automatically switch off in at least 75% of the rooms when windows and doors are open. (HH, SA, CHP, CC)
  • The establishment has an automatic system that turns off the lights and electrical appliances when leaving the guest/meeting room. (HH, SA, CHP, A)
  • At least 90% of the lighting in public areas and staff areas has motion detectors or is reduced when people are not present. (HH, SA, CHP, R, A)
  • The establishment only uses LED light bulbs. (HH, SA, CHP, R, A)
  • Separate electricity meters are installed at strategically important places for energy monitoring. (HH, CHP, R, A)
  • Newly purchased electric devices in the establishment belong to the 2 highest energy efficiency classes available on the market. (HH, SA, CHP, R, A)
  • There are no mini bars in accommodation rooms. (HH)
  • The kitchen hoods are equipped with supply/extract infrared fan controls. (HH, SA, CHP, SA, R, A)
  • Communal saunas are only heated for limited time periods. (HH, SA, CHP)
  • Outdoor swimming pools are not heated. (HH, SA, CHP)
  • The establishment does not use outdoor heating or air-conditioning devices. (HH, SA, CHP, R, A)
  • At least 50 % of the establishment’s motorised vehicles are environmentally friendly. (HH, SA, CHP, R, A)
  • All the establishment’s motorised vehicles are environmentally friendly. (HH, SA, CHP, R, A)
  • The establishment promotes the services of electric/biofuel operated taxis. (HH, SA, CHP, R, A)
  • The establishment uses environmentally friendly machinery for clearing snow. (HH, SA, CHP, R, A)

8. FOOD AND BEVERAGE 

About one third of our consumption’s environmental impact is caused by food and beverage. The ecological footprint of food can be significantly reduced by minimising food waste and favouring vegetarian dishes according to season. An establishment’s environmental responsibility is demonstrated by its growing use of locally produced and organic ingredients. There is growing interest for locally produced goods, as customers appreciate ecologically grown and responsibly produced ingredients. In additional to the environmental aspects, it is also recommended to pay attention to healthy and ethical food choices.

  • The establishment purchases and registers organic, eco-labelled, fair-trade labelled and/or locally produced food products from at least five product categories. (HH, SA, CHP, R, A)
  • Each year, the establishment purchases progressively more locally produced/organic/Fair Trade food products. (HH, SA, CHP, R, A)
  • If the establishment has a restaurant that serves other dishes besides breakfast, it offers at least one locally produced/organic/fair trade product from both of the following categories: 1) coffee and tea 2) soft drinks, juices and milk. If it serves only breakfast, it must serve at least one product from one of the categories listed. (HH, SA, CHP, R, A)
  • If the establishment has a licence to serve alcohol, at least one locally produced/organic/fair trade beer, wine and cider/long drink is offered. (HH, SA, CHP, R, A)
  • Vegetarian dishes for 3 courses are offered. (HH, SA, CHP, R, A)
  • The establishment’s restaurant does not use ingredients derived from threatened or protected animal species. (HH, SA, CHP, R, A)
  • The establishment indicates on the menu or in the buffet the products that are organic, eco-labelled, fair-trade labelled and/or locally produced. (HH, SA, CHP, R, A)
  • The establishment has a plan to reduce food waste. (HH, SA, CHP, R, A)
  • Tap water is offered and/or promoted to guests. (HH, SA, CHP, R, A)
  • The establishment offers a vegan milk alternative. (HH, SA, CHP, R, A)

  • The establishment registers the amount of food waste. (HH, SA, CHP, R, A)
  • The establishment replaces industrially grown beef with organic or locally produced beef. (HH, SA, CHP, R, A)
  • At least 25% of the main dishes in the establishment are vegetarian. (HH, SA, CHP, R, A)
  • The establishment always offers vegan dishes for all 3 courses. (HH, SA, CHP, R, A)
  • At least 50% of all food/beverage products used in the establishment are organic, eco-labelled, fair-trade labelled and/or locally produced. (HH, SA, CHP, R, A)
  • The establishment only purchases meat and seafood products that are certified with a sustainability label. (HH, SA, CHP, R, A)
  • The establishment always has at least one main course on the menu that is based on locally produced seasonal vegetables, fruit or berries. (HH, SA, CHP, R, A)
  • Main ingredients of at least one dish on the lunch menu are always locally produced/organic/fair trade certified. (HH, SA, CHP, R, A)
  • Main ingredients in at least one starter, main course and dessert are always locally produced, organic or Fair Trade certified. (HH, SA, CHP, R, A)

9. INDOOR ENVIRONMENT

Indoor air quality is an important factor in occupational health, hygiene, and customer satisfaction, and the establishment must take it into account in all its actions. It is especially important to prevent the release of dangerous chemicals, microbes or compounds into indoor air. Ensuring proper circulation of air, careful selection of indoor materials and chemical substances that may release compounds into air, as well as combating cigarette smoke are the most important ways of ensuring good quality of indoor air.

  • The establishment has a personnel policy concerning smoking during working hours. (HH, SA, CHP, R, A)
  • Environmentally friendly materials are used for refurbishments or construction works that started and/or were completed in the past 12 months. (HH, SA, CHP, R, A)
  • If the restaurant serves food on an outdoor terrace, at least a section of the terrace is reserved for non-smokers. (HH, SA, CHP, R, A)

  • If the restaurant does not serve food on its outdoor terrace, at least a section of the terrace is reserved for non-smokers. (HH, SA, CHP, R, A)
  • Indoor air quality in the establishment is regularly monitored. (HH, CC)
  • Authentic elements of the local culture are considered in the operation and in connection with refurbishments or construction works. (HH, SA, CHP, R, A)
  • The establishment offers allergy-friendly rooms/ only allows pets in designated rooms. (HH, SA, CHP)

10. GREEN AREAS

If the establishment has extensive green areas, looking after them may cause significant costs and environmental impacts. It is essential to choose methods, equipment and chemicals that are appropriate for the purpose and don’t cause unnecessary environmental impacts. When choosing, applying and storing fertilisers and pesticides, it is important to use caution as they can be harmful to the natural environment, especially when undiluted.

  • Chemical pesticides and insecticides are not be used unless there is no organic or natural equivalent. (HH, SA, CHP, R, A)
  • Newly purchased lawnmowers are either electric, manual, or awarded with an eco-label. (Establishments whose lawn areas are less than 4000 m2). (HH, SA CHP, R, A)
  • Flower and garden watering procedures are in place to save water. (HH, CHP, SA, R, A)
  • The establishment is taking measures to protect and support local biodiversity on its premises. (HH, CHP, SA)
  • The outdoor premises of the establishment are kept litter-free by frequent maintenance, and bins are placed along paths frequented by customers. (HH, CHP, SA, R, A)
  • Open spaces on the establishment represent a minimum of 10% of the entire area. (CHP)
  • The establishment is taking measures to prevent the formation of new footpaths and to combat soil erosion caused by pedestrians/vehicles. (CHP)

  • Newly purchased lawnmowers are either electric, manual, or awarded with an eco-label. (Establishments, whose lawn areas exceed 4000 m2). (HH, SA CHP, R, A)
  • The establishment is taking measures to protect and support local biodiversity on its premises. (CC, R, A)
  • The establishment is taking measures to prevent the formation of new footpaths and to combat soil erosion caused by pedestrians/vehicles. (HH, SA, R)  
  • The establishment only plants/keeps native species of flora and fauna in its outdoor areas. (HH, SA, CHP, R, A)
  • The establishment actively eradicates invasive alien species from/in the vicinity of its premises. (HH, SA, CHP, R, A)
  • The establishment has a fruit, herb, or vegetable garden on/near its premises. (HH, CHP, SA, R, A)
  • The establishment has a compost for garden waste. The mulch is used for landscaping and cultivating purposes. (HH, SA, CHP, R, A)

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.

  • The establishment confirms that it follows all relevant international, national, and local regulations, regarding environment, health, safety, and labour. (HH, SA, CHP, R, A)
  • The establishment ensures that all its employees, trainees and volunteers are covered by insurance against injury at work. (HH, SA, CHP, R, A)
  • Plants and animals, as well as historical and archaeological artefacts, are not sold, traded, or displayed, except those which are permitted by law. (HH, SA, CHP, R, A)
  • The establishment requires that its subcontractors comply with regulations regarding labour rights. (HH, SA, CHP, R, A)
  • If the establishment keeps animals on its premises, animal welfare guidelines must be followed. (HH, SA, CHP, R, A)

  • The establishment does not offer shows or performances which involve domesticated or wild animals. (HH, SA, CHP, R, A)
  • The staff has received training about inclusivity within the past 12 months. (HH, SA, CHP, R, A)
  • The establishment offers accessible services and information related to accessibility for people with physical disabilities. (HH, SA, CHP, R, A)
  • The establishment has considered sensory disabilities/limitations in designing its premises/products/services. (HH, SA, CHP, R, A)
  • The establishment is equitable in hiring women and local minorities, including in management positions. (HH, SA, CHP, R, A)
  • The establishment provides traineeships and part-time/ flexible terms employment for long term unemployed or people of limited employability. (HH, SA, CHP, R, A)
  • The establishment actively supports at least two environmental or social community development activities. (HH, SA, CHP, R, A)
  • The establishment offers local small entrepreneurs the opportunity to sell sustainable products that are based on the area’s nature, history, and culture. (HH, SA, CHP, R, A)
  • The establishment has formulated a sustainable purchasing policy. (HH, SA, CHP, R, A)
  • Discarded material/supplies are reused or collected and donated to charitable organisations. (HH, SA, CHP, R, A)

12. GREEN ACTIVITIES

Finnish nature is one of our greatest assets and tourism attractions. A person’s relationship to nature is at the root of how they treat the nature and environment, and how they act when in it. The activities offered by Green Key certified establishments must be based on the sustainable use of nature.

  • Information about nearby parks, landscape and nature conservation areas is available to guests. (HH, SA, CHP, R, A)
  • The establishment provides information about the nearest place to rent or borrow bicycles. (HH, SA, CHP, A)

  • The guests can borrow or rent bicycles or other sustainable transport equipment from the establishment. (HH, CHP, SA, R, A)
  • The establishment provides information about responsible tourist behaviour in the destination. (HH, CHP, SA, R, A
  • The establishment provides awareness raising activities for its guests focused on sustainable development, the environment and nature within the premises or the local community. (HH, SA, CHP, R,A)
  • The establishment provides information about nearby nature schools, guided nature tours and other nature services. (HH, CHP, SA, A)

13. ADMINISTRATION

An establishment’s purchasing policy has a significant impact on its ecological footprint. By primarily choosing products and services that have been produced by a supplier who is committed to sustainability, the establishment will also promote environmentally responsibility among its partners and competitors. It is important to maintain an open dialogue with suppliers and stake holders, so they can support the establishment’s sustainability work.

  • Third-party operated shops and businesses located on the premises of the establishment must be informed about Green Key and the sustainability initiatives of the establishment and be encouraged to manage their activities in the same spirit. (HH, CHP, A)
  • All printing paper, envelopes and printed materials produced or ordered by the establishment are eco-labelled or produced by a company with an environmental management system. (HH, SA, CHP, R, A)
  • The establishment takes initiatives to reduce the use of paper at the front desk, in offices, and in guest/meeting rooms. (HH, SA, CHP, A)
  • The establishment informs its suppliers about its sustainability commitments and strongly encourages the suppliers to follow the same sustainability commitments. (HH, SA, CHP, R, A)

  • At least 75% of the supplies come from suppliers that are eco-certified, have a written environmental policy and/or are committed to sustainable development. (HH, SA, CHP, R, A)
  • At least three product categories of purchased or rented textiles are certified environmentally friendly. (HH, SA, CHP)
  • All laundry is done in the same county or within 100 km of the establishment. (HH, SA, CHP, R, A)
  • At least 75% of the newly purchased durables have an eco-label or are produced by a company with an environmental management system. (HH, CHP, SA, R, A)
  • The establishment refurbishes or upcycles its durables or purchases second-hand durables. (HH, SA, CHP, R, A)