SDGs Initiatives

At buffets, it can be difficult to provide the right amount of food to guests, and leftover food is often thrown away. By replacing large dishes with small bowls containing individual servings, we can prevent large amounts of leftovers and reduce waste without compromising the presentation.

As a hotel chain, we support fair trade initiatives by continuously purchasing raw materials and products from developing countries at fair prices to improve the lives and independence of producers and workers in those countries. As such, we are using certified fair trade coffee and wine products at the hotel.

We are working to develop new menu items by effectively utilizing scraps generated during the process of cooking products.

*Rusks are made by effectively utilizing castella scraps.

We are donating disaster prevention supplies to “Second Harvest Japan“, an organization certified by Alliance of Japan Foodbanks.

・Donated a total of 2,400 meals as of September 2021
・Donated a total of 2,250 meals as of December 2021

If we have leftover food scraps or unused food items, we give them to restaurants that need them in order to avoid food loss as much as possible.

We have acquired the international certification “Sakura Quality An ESG Practice” for accommodation facilities that practice SDGs.
What is “Sakura Quality An ESG Practice”? Go to the external site.→

The ECO amenities provided to guests are environmentally friendly amenities that reduce the amount of plastic used by approximately 40% by combining polypropylene resin (PP) with rice husks.
We are also introducing mineral water made from 100% recycled PET bottles.
In order to realize a sustainable society, we will continue to work to reduce our environmental impact.

For guests staying multiple nights, bed linen will be changed every third day to protect the environment. If you would like your linen changed more frequently, please indicate your preference on the request card provided. We will work together with our customers to protect the environment.

We repurpose food waste such as kitchen scraps into livestock feed.
・FY2021: Processed 134.6 tons of food waste and reused it as feed

Wastewater from the hotel kitchen is purified using graywater supply equipment and reused as toilet flushing water. We will contribute to improving the quality of wastewater discharged, reducing the burden on public sewers, and reducing tap water consumption.
・FY2022: Approximately 24,000 tons

We have reduced power consumption by stopping some employee elevators and diligently saving power on electrical equipment in the back office. We recorded approximately 9.67% reduction in FY2022 (compared to FY2018 before the coronavirus pandemic).

By using salad oil used in cooking as a raw material for SAF and collaborating in the recovery of waste cooking oil, we will contribute to reducing CO2 emissions from aircrafts.

We offer universal rooms and services to ensure your peace of mind.
You can enjoy your stay in a safe and secure room with no steps, designed for ease of use.
Please contact us for details about our rooms and services.

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・Implementation of fire and disaster prevention training for hotel staff once a month
・Participation in the annual self-defense fire training review committee

We have implemented the following hygiene safety methods that incorporate HACCAP approaches, which aim to provide customers with safe meals and eliminate accidents caused by food poisoning.
・Formulation of hygiene management plans
・Implementation of hygiene management plans
・Keeping a record of conducted activities