The criteria

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 divided into 13 chapters has been developed, and the required criteria may differ according to the type of establishment. The criteria are updated regularly, and the current set came into effect on 1.1.2022.

ENVIRONMENTAL MANAGEMENT

STAFF

GUEST INFORMATION

WATER

CLEANING AND HYGIENE

WASTE

ENERGY

FOOD AND BEVERAGE

INDOOR ENVIRONMENT

GREEN AREAS

CORPORATE SOCIAL RESPONSIBILITY

GREEN ACTIVITIES

ADMINISTRATION

Imperative and guideline criteria

The Green Key criteria are divided into two categories:

IMPERATIVE CRITERIA

The imperative criteria define the basic requirement that the applicant must meet already when first applying for the certificate. However, if some activity described in the imperative criteria is not included in the services offered by the establishment, the criteria related to it may be excluded. The Green Activities jury may also grant an exception for individual criteria based on well-justified causes.

GUIDELINE CRITERIA

Starting from the first re-application, the establishment must meet all the imperative criteria as well as an annually growing number of guideline criteria. The number of required guideline criteria is presented in the table below.

The Green Key Criteria 1.1.2022-31.12.2025

CRITERIA APPLICABLE FOR DIFFERENT TYPES OF ESTABLISHMENT 

Beneath, all the Green Key imperative and guideline criteria are presented. As the required criteria vary somewhat according to the type of establishment, each criterion has been marked with an abbreviation. The abbreviation refers to the types of establishment that the criterion applies to.

LEGEND

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

Click on the   symbol to display the criteria.

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)