finland edition 24

ISSUE NO. 24 - 2015 THE GREEN ISSUE

FINlaNd EdITION

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INSIdEISSUE NO.24 ThE grEEN ISSUE - 2015

VOIcE with the editor-in-chief .......................................... 4

cONcIERGE A hotelier’s help desk .................................. 6

ScHINdlER kuljettAA tehokkAAsti .................................... 7

THE cONSUlTaNTBy hospitality consultant peter Venison . ................................. 12

Q&a WITH HOTElIER HERVé HOUdRétalking with the champion of sustainability in luxury urban hotels. ................................................................................. 14

Q&a WITH HOTElIER HaNS PFISTERlessons from costa rica on downplaying sustainability, finding the right partners, and putting people first. .................................... 22

Q&a WITH aRcHITEcT HITESH MEHTa talking with the guru of eco-planning and eco-design. ................ 28 THE BEST:Green Bathroom designs .............................................................. 34living walls ................................................................................... 44

ValaISTUkSEN ohjAksellA isot säästöt ......................... 50

PROFIlES:PRaGUE’S AdriA hotel ............................................................ 54A pioneer in sustainability, the Adria knows that what’s good for the community is good for guests.

MajORca’S cAstell son clAret ......................................... 60the challenges of creating an authentically local experience.

TaVOITTEENa mAAilmAn pArAstA kAhViA ............................ 66

laST lOOk ................................................................................ 68

NExT ISSUE ............................................................................... 70

could 2015 be the year that the hospitality industry reaches the green tipping point, abandoning mere ‘green washing’ and committing — really committing — to sustainability? the stories in these pages make a convincing argument affirming so. from india to spain, costa rica to prague, hotels have built imitation-worthy business models that are grounded in eco-consciousness. it would be wishful thinking to assume that this is due entirely to the heartfelt environmental conservatism of either guests or hoteliers. no, as usual, the numbers rule.

As eco pioneer herve houdre tells us, “sustainability is about the triple bottom line – profit, people, planet.” even simple initiatives like installing led lightbulbs, low-flow showers or drought-resistant plants

(what houdre calls “tackling the low-hanging fruit”) make a big difference, as hotels across the world confirm.

the hospitality industry has more ways to go green than ever before, but keeping up with the new technology and new ideas is a daunting task. who better to help than the torch bearers on sustainability’s front lines? we’ve sifted through a myriad of worthy green initiatives from around the world to find ideas that can help hoteliers improve on their own eco-friendly projects. Architect hitesh mehta shares the ways urban hotels can learn from eco lodges. And from spain, Björn spaude of castell son claret talks about the importance of cultural authenticity and building local relationships.

As always, we hope you are inspired by the people and stories in this issue of hotelier international.

s i n c e r e lY,

sArAh Andrews — editor-in-chief — [email protected]

VOIcE

tämän vuoden ensimmäinen numero käsittelee kestävän kehityksen tilannetta maailmalla. saamme seurata inspiroivia tarinoita vihreän ajattelutavan ajajista, heidän haasteistaan ja ratkaisuistaan hotellipuolen jatkuvasti muutoskykyi-syyttä vaativalla kentällä.

pääsemme seuraamaan kuinka kestä-vän kehityksen strategia on muuttumas-sa puhtaasta moraaliajattelusta konk-reettisiin toimenpiteisiin sekä rahallisiin säästöihin.

tässä lehdessä käsitellään erityises-ti energiatehokkuutta ja pääsemme kurkistamaan isojen hotellien kestä-vän kehityksen projektien kulisseihin. saamme seurata, kuinka investoinnit vihreään ajattelutapaan ovat lyhyessä ajassa maksaneet itsensä moninkertai-sesti takaisin.

julkaisussa käsitellään sekä tunnus-tettuja ekoystävällisiä kiinteistöjä, että myös perinteisempiä hotelleja jotka ovat yhdistäneet vihreitä innovaatioita toimin-tatapaansa. edelläkävijät maailmalta ja-kavat isoja ideoitaan siitä, miten toimin-taa voi muuttaa vihreäksi, sekä miten myös pienemmät käytännön askeleet voi vähentää toimijan hiili jalanjälkeä.

Toivotan täten inspiroivaa ja oivallustäyteistä lukutuokiota – green can also be lean!

titti myhrberg – sales director –hotelier international finland

VOIcE

Kevättä Kohti Kestävällä KehityKsellä!

6

ISSUE NO.24 2015 A HOTELIER’S HELP DESK

CONCIERGESiNK OR SWiMBY NICK DALL

floating hotels have long been disregarded by serious hotel iers as gimmicks, but i f the success of finnish company sunborn is anything to go by there may be a future for the concept.

sunborn’s 180-room yacht hotels offer the ‘super-yacht experience’ to non-bi l l ionaires. their rooms are more l ike hotel rooms than cabins, and the bespoke service is equivalent to that in a 5-star hotel. they currently have hotels moored in london, Gibraltar and finland, and Barcelona is next on the l ist. sunborn

has shown that simply mooring a luxury cruise ship in a harbour wil l not cut it.

floating hotels can be easi ly relocated for economic reasons or when a location becomes polit ical ly unstable, and they can be posit ioned where there is no avai lable land – next to a luxury marina for example. According to sunborn’s executive director, hans niemi, they are also very green:

“As movable hotels, there is no long-term impact on the environment, our hotels discharge nothing into the water, and we have created our own version of a water heat pump system, which provides green air-condit ioning and heating from the sea water.”

Apart from the ‘f lotels’ used by the oi l and gas industry, niemi is

not aware of similar products currently in use, although there are numerous projects in the pipel ine. dutch docklands is set to open f loating hotels in tromso and the maldives, while Qatar plans to use futurist ic f loating hotels to house visitors to the country during the 2022 fifA world cup. the Burmese capital Yangon wil l also welcome a f loating hotel sometime soon.

niemi bel ieves there is definitely a future for the concept: “floating hotels can take advantage of market opportunit ies where a permanent hotel would not be possible,” but, he warns, “this requires quick deployment and f lexibi l i ty in business models.”

ScHINdlER kuljettAA tehokkAAsti • ilmoitus

KerroskohdeohjausAinutlaatuisen kerroskohdeohjauksen an-siosta Schindler-hissit kykenevät kuljetta-maan enemmän ihmisiä kuin kilpailijansa. Schindlerin PORT-kerros kohdeohjaus (Destination Control) tunnistaa hissin käyttäjän jo rakennuksen aulassa ja eh-dottaa todennäköisintä kerrosta, johon käyttäjä on matkalla.

Tunnistaminen tapahtuu esimer-kiksi älypuhelimella tai kulunvalvontalait-teella. Käyttäjän valittua kohdekerroksen aulan ohjauspaneelista kohdeohjaus opastaa samaan hissikoriin ne, jotka ovat matkalla samoihin kerroksiin. Käyttäjän

aikaa säästyy ratkaisevasti perinteiseen hissijärjestelmään verrattuna ja sama matkustajamäärä kyetään siirtämään ai-empaa pienemmällä määrällä hissejä.

Uusin teknologiaSchindlerin uusi hissikoneisto toimii vaih-teettomalla teknologialla, joka on hyöty-suhteeltaan parempi ja hiljaisempi kuin perinteiset koneistot. Erillistä konehuo-netta ei enää tarvita. Hisseissä on vaih-teeton koneisto, jossa vaijerit on korvattu hihnoilla. Hyvän hyötysuhteen ansiosta moottori on aiempaa pienempi ja äänet-tömämpi.

Luotettava ja ympäristöystävällinenSchindlerin hissitöiden johtaja Tapio Härö kertoo, että uusi hissityyppi on erit-täin luotettava. Uuden tyypin hissejä on asennettu Suomeen jo noin 1500 kpl. Schindler on panostanut ekologisuuteen erityisesti energiatehokkuutta hakemalla. Uuden tekniikan ansiosta hissin kuljetta-miseen tarvitaan 30 % vähemmän energi-aa, hissin valmiustilan virrankulutus on 40 % alhaisempi ja LED-lamput kestävät 20 kertaa pidempään kuin perinteiset ratkai-sut ja ovat samaan aikaan myös energia-tehokkaampia.

RAKEnnUSPROjEKTin SUUnniTTELUSSA HiSSiKAPASiTEETin OPTimOinTi vOi vAiKUTTAA RATKAiSEvASTi HAnKKEEn KiLPAiLUKyKyyn jA KAnnATTAvUUTEEn. LiiKERAKEnnUKSiin jA HOTELLEiHin TULEE KULjETTAA HUOmATTAvA määRä iHmiSiä LyHyESSä AjASSA. HiSSiT EiväT SAA viEDä RAKEnnUKSESSA LiiKAA TiLAA.

SAmALLA HiSSin KäyTTäjiEn ODOTUSAiKOjEn TULEE PySyä OPTimAALiSEn LyHyinä.

SchindLer KULjettaa tehoKKaaSti

Ainutlaatuisen kerroskohdeohjauksen ansiosta Schindler-hissit kykenevät kuljettamaan enemmän ihmisiä kuin kilpail i jansa. Käyttäjän valittua kohdekerroksen aulan ohjauspaneelista kohdeohjaus opastaa samaan hissikoriin ne, jotka ovat matkalla samoihin kerroksiin.

PitKät Perinteet ja edeLLeen matKaLLa yLöSPäin

Schindler on perustettu Sveitsissä vuonna 1874. Schindlerin historia Suomessa alkaa jo 1950-luvulta, jolloin se teki yhteistyötä

valmetin kanssa ja tunnettiin Schlieren nimellä. Schindler Hissi Oy perustettiin vuonna 1987. Eurooppalaisen yhtenäisen

hissisäännöstön voimaantulo 1990-luvun lopulla avasi markkinat Schindlerin jo muualla Euroopassa myydyille hissimalleille

myös Suomeen. Tällä hetkellä noin 20 % myydyistä hisseistä on Schindlereitä. Schindlerin hissit on tähän saakka totuttu

näkemään lähinnä asuintaloissa. Uusinta tekniikkaa toimitetaan nyt myös korkeisiin tornitaloihin ja liikerakennuksiin.

Konehuoneettomilla ratkaisuilla ylletään tarvittaessa jo 150 metriin ja 50 kerrokseen saakka. www.schindler.com

8

cONcIERGE

BOOKiNG GREEN GAiNS GROUNDBY ETHAN GELBER

there’s been an upsurge in the number of green-leaning, onl ine hotel-booking and review tools. nearly two-dozen websites, including a couple associated with major brands l ike tripAdvisor and Booking.com, have entered the fray, lending legit imacy and momentum to a r ising t ide of travel industry eco-consciousness. interestingly, this is happening despite a paucity of economic data justifying the expansion.

“the f igures i could give show that it’s fed by the aspirations of the mil lennials generation,” remarked Alexandre tsuk, founder of BookGreener, a startup website dedicated to helping travel lers f ind green hotels worldwide. “it’s mainly based on analysis of new customers and their profi le, rather than trends in sales and volume.”

the elephant in the room is the tripAdvisor Greenleaders program, which showcases eco-fr iendly hotels and B&Bs. launched in 2013 to assist tripAdvisor’s community of 315 mil l ion travel lers in arranging greener tr ips, Greenleaders has become “the largest green hotel program of its type in the world,” reported jenny rushmore,

who oversees the init iat ive. it presently counts nearly 8,000 participating properties and over 40,000 “green” user reviews across north America and europe. expansion is now underway into Austral ia, new Zealand, latin America and the caribbean through partnerships with ecotourism Austral ia and rainforest Al l iance.

other operations responding to and inspir ing consumers’ ethical travel desires include reservation services l ike Bookdifferent (now in league with Booking.com), Green pearls, Greenhotels and Bedforest, with a more substantial col lection of green-hotel l ist ings such as Green key Global, eco hotels of the world, environmental lyfr iendlyhotels.com and market-leading responsibletravel.com.

however, even with tripAdvisor’s prominence and the high hopes of sustainable-travel entrepreneurs, some people bel ieve more should be done to actively guide change, especial ly by tripAdvisor. comfort hotel, in col laboration with the rainforest foundation norway, has therefore launched a campaign, cal led dear tripAdvisor, chal lenging the travel-industry t itan to introduce sustainabil i ty as a rating choice.

with mil lennials drinking less than older generations and embracing healthier l i festyles, a new range of platforms is offering alcohol-free hedonism, such as yoga raves and redemption, a hip new alcohol-free bar in london. As part of this movement, cold-pressed juice bars are popping up

SHAKEN STiRRED AND DETOXEDBY BOYD FARROW

all over the place, and this is proving to be a refreshing new revenue stream for hotel iers. london’s fashionable new ham Yard hotel has included an outlet of press, where “cleansing” juices are cold pressed not blended, ensuring essential active nutrients, minerals and enzymes don’t disappear. Across town in shoreditch, the Ace hotel—whose lA outpost opened a concession of popular indie brand moon juice last year—has opened lovage, which it describes as a farm-to-street juice kitchen abiding by the principles of heal ing natural remedies. lovage offers cleansing juices and shakes, teas and herbed waters, al l made fresh in-house. the concept enables seasonal shifts, with ice creams, sorbets and granitas appearing in hot weather. currently, expect to f ind this season’s trendy ingredient kale alongside fennel, squash, lettuce, apple and wild greens. the trend inevitably arr ived from the us, where many hotels, part icularly those in the growing “wellness” sector, have real ised its potential. And it is becoming popular in not just the obvious places. take las Vegas’s popular rel iquary spa & salon, where the juice Bar offers a range of a protein-f i l led, vitamin-boosted drinks. this particular temple to the body is part of the hard rock hotel & casino.

9

cONcIERGE

food waste costs the uk hotel sector alone £318 mil l ion each year, according to Green hotel ier. innovative ways to cut down or reuse hotel waste are not a luxury, but a must.

many hotels are converting food waste into fert i l izer, such as the hilton hotel in Athens, which uses a dehydra food waste dewatering system to produce compost produced to nourish the hotel grounds. even more signif icant are the systems turning organic waste into energy (anaerobic digestion), used by, for example, al l the disney world hotels, which are partnered with harvest power to enable cost-effective production of electr icity.

lancaster in london attempts to avoid generating food waste where possible, promoting ‘nose to tai l ’ eating in its restaurant. the approach is more ecological and a fashionable sel l ing point in its own right.

in countries around the world, food banks and non-profit distr ibuting groups make it easy for hotels to send in food surplus. in the middle east, hi lton worldwide, crowne

plaza and style hotels are al l sponsors of the food Banking regional network, which operates in countries throughout the region. in the united states, hilton, marriott, starwood and other hotel groups have partnered with food bank networks including feeding America.

with food waste diverted from costly landfi l ls, meals provided for the hungry, energy generation, compost creation, and cost savings from waste reduction, action on food waste makes perfect sense.

ECO EDUCATiON it’s standard practise these

days to give guests the choice of fresh towels, with a gentle reminder about environmental fr iendliness. some hotels proffer ‘don’t clean my room’ hangers, again al lowing guests to take control of being green.

however, some hotels go further, and al l of the fol lowing have won awards for their efforts in sustainabil i ty.

Sal Salis (Austral ia), is located on the shores of one of the world’s greatest fr inging coral reefs. A key eco-init iat ive, alongside al l the practical green solutions, is for hotel guides to help guests learn more about the local f lora and fauna and understand chal lenges facing its precious ecosystem.

Nikoi Island in indonesia is a luxury private island resort where guests don’t have air condit ioning or televisions in the rooms. the hotel takes care to educate guests on the benefits of the policy, and it also promotes sea-

turt le conservation.the award-winning, feng-shui-

designed inspira santa marta lisbon takes a more obvious approach, with sustainabil i ty t ips in the rooms and digital environmental messages in the lobby.

in the Hotel Verde in cape town, customers are rewarded for sustainable behaviour and gym users work out on power-generating equipment that shows how much energy they’re pushing back into the hotel. - AB

WASTE NOT, WANT NOTBY ABIGAIL BLASI

The Sal Sal is in Austral ia.

10

cONcIERGE

LiGHTBULB MOMENTSthe nh collection’s f lagship property in madrid has

not only enjoyed a recent design makeover, it has signed up to become part of the living lab, the industry-wide init iat ive to see how guests react to new technology. As well as 100-percent recyclable furniture materials, and other eco-essentials, the hotel features al l-led l ighting. the good news for hotel iers seeking imaginative l ighting to reduce energy costs and hit sustainabil i ty targets is that advances in led field enable them to enhance their atmosphere as well as save money.

the historic hotel Adlon kempinski in Berl in claims to have reduced energy consumption by 80 percent after

switching over to led two years ago, and new projects are increasingly integrating led l ighting into designs. for the me london, the f irst hotel to be ful ly designed by foster + partners, led l ight sheets i l luminate various features and surfaces in the hotel’s funky bar area. one practical benefit for surfaces, says the hotel, is that as well as being versati le the material stays as cool as it looks.

the “wow” factor is something the just-opened kempinski Bei j ing has definitely gone for, with the circular hotel’s exterior l i t up entirely with led for maximum impact. of course, this low-cost technology can be applied to any hotel. Architects and l ighting designers at the new hyatt place hotel in portland, oregon, for example, used led l ighting outside the property simply to make it stand out from the surrounding bui ldings, giving it a kind of glow. - BF

YOU KiLL, WE COOKGetting the freshest food from farm to fork has become

a competitive sport at some hotels, and activity breaks are on the rise, so it’s not too surprising that visitors are increasingly urged to gather their own food. celtic manor, the welsh retreat best known for golf courses, now allows guests to catch salmon and trout to be cooked in its restaurant. likewise, the k ciub in kildare, ireland encourages guests to go fly-fishing for trout, pike and perch on the three lakes in its 550 acres. if warmer climes are preferred, the hyatt regency sarasota is one of several hotels in florida currently offering “You catch ‘em, we’ll cook ‘em” offers. for $40, the hotel chef wil l gri l l, blacken, sear or fry a fisherman’s cleaned and fi l leted catch and serve it as part of a three-course meal. if shooting holds more appeal, the Viceroy snowmass, near Aspen, colorado, has just added a “you kil l/we cook” option to its menu of leisure activities. Guests can hunt pheasant, duck and goose

with specialist guides. with foraging so trendy in european restaurants, many hotels organise truffle and mushroom hunts, but this practice is spreading further afield. the luxe nita lake lodge in whistler, British columbia, helps visitors find edible plants, shoots and lichens in canada’s great outdoors. the fat hen in cornwall is even more ambitious. its Gourmet wild food weekends allow guests to select their own pigeon, squirrel or deer, or create rock samphire fritti, nettle ravioli and seaweed panna cotta. - BF

11

TAPPiNG iNTO THE CHiNESE TRAVEL BOOMBY RON GLUCKMAN

the author of “the new chinese traveler: Business opportunities from the chinese travel revolution”. journalist Gary Bowerman shares tips on how hotels can better appeal to chinese travellers.

dESTINaTION PRESENTaTION: the coveted demographic is young independent travellers, particularly couples in their late 20s and early 30s. unlike in chinese group tours, these are increasingly experienced travellers, more eager to explore museums, art galleries, and local sites. they relish authentic local dining, wine, history and culture. hotels can offer chinese guided tours to wineries and food markets, or visits to see local craftsmen and galleries with up-and-coming artists. Guided limo city tours (particularly for honeymooners) are a fast-developing trend.

SHOP TIll THEy dROP: shopping is a key part of the chinese travel experience. many travellers want to visit the “it” store (ie, harrods in london, Gucci in rome and hermes in paris). But quirky, chic local brands appeal as well. hotels can partner with small brands to create bespoke shopping visits for chinese guests. offer discounts for unionpay cardholders, private in-store showings or brand showcases right in your lobby or lounge.

WIFI WITHOUT cOST OR cONdITIONS: hotel-wide free and fast wifi is not just a desired amenity; it’s considered an essential part of the travel experience for chinese guests. hotels fai l ing to offer unl imited wifi access wil l miss out.

MORE cREaTIVE cHINESE aNd FINE dINING: Guests want authentic chinese regional dishes and restaurant sett ings that mirror their expensively designed counterparts at china’s best hotels. for international dining, drop the unfocused “western menu.” Better to have recognisable in-house japanese, ital ian or korean restaurant brands. And highl ight wine-pair ing options not only at dinner but brunch, too.

SHOW-STOPPING ‘SElFIE’ OPPORTUNITIES: create instagram-friendly backdrops al l over the hotel, l ike art instal lat ions in the lobby, historic detai l ing, Vip imagery or a festive chinese new Year tapestry. focus on clever touches (a bottle of chinese wine, or an in-room Xiaomi smartphone with chinese apps, perhaps?) to make guests feel at home. postings on weibo and wechat – with more users in china than twitter – wil l provide invaluable word-of-mouth buzz.

in the emerging 10th Arrondissement, a once derel ict off ice block is being transformed into a chic array of styl ish rooms and private terraces. this activity marks the ninth and largest venture from Generator, the fastest growing hostel brand in europe. the company, which aims to reach 12,500 beds spread across 15 properties by 2018, f its squarely in the booming category that has been dubbed the “poshtel”—a cross between the hostel of old and the small boutique hotel. their small size often means these sort of properties can often offer incredibly central locations, which are more important to budget-conscious mil lennials than large guestrooms. At the same time, they chime with design-oriented travel lers who may not want the boutiques, which are often marketed as romantic boltholes. tel l ingly, Generator Venice recently won the european hotel design Award in the lobby, lounge and public areas category, beating ian schrager’s boutique london edition.

Another growing design-focused mid-market hotel chain, meininger, plays up the social aspect of this new hybrid by saying it “combines the best that hostels and hotels have to offer.” with the dutch chain cit izenm also planning to further rol l out its well-designed room concept

throughout europe and the us and enter Asia, and the uk’s capsule chain Yotel readying properties in singapore, paris, miami, san francisco and miami (and negotiating for others in Boston, los Angeles, seattle and toronto), it seems that this new sector wil l continue to expand over the next few years. - BF

CHEAP AND CHiC: THE POSHTEL ERA

the CoNsUltANt

one of the finest films to have ever come out of hollywood was “on the waterfront,” and one of the most impactful and gripping performances ever on the silver screen was given in that film by marlon Brando. “i could have been a champ”, drawled Brando, bemoaning his wasted life.

well, marlon, as far as i am concerned, you were a champ, although, sadly, you did not live long enough to receive the accolades – not for acting, but for being the brains and engine behind potentially the greenest hotel in the world.

when Brando retired from acting he went to live in french polynesia, where he purchased the island of tetiaroa, a tiny atoll about twenty minutes flight from tahiti. he fell in love with the nature which surrounded him and determined to do everything in his power to preserve and protect it. he saw himself as not a landowner, but a steward. the route he chose was to fund this preservation project beyond his lifetime by developing a resort dedicated to self-sustainability.

Brando’s idea of a “green” hotel was not limited to cutting back on plastic wrappers or asking guests to re-use their towels; he wanted to think out of the box. he dreamed of using the cool water from the ocean depths to operate his air conditioning, he dreamed of relying entirely on renewable energy sources such as solar power and coconut oil. he dreamed of growing his own food and training his staff to think “eco-friendly”.

sadly, Brando did not live to see his dreams come true, but his inspiration and ideas have propelled his family into action and the result is the acclaimed Brando resort, which opened for business in late 2014.

the Brando, as it is simply called, is aiming to be the first campus resort in the world to obtain leed platinum, the organisation’s highest accolade. firstly, the footprint of the hotel itself has had the lightest possible touch on the land, and most of

the building materials have been sourced locally. operationally, the hotel is powered with renewable energy.

the sea water Air conditioning (swAc) reduces the air conditioning energy requirements by 70 percent. this process, developed and installed by pacific Beachcomber, is the world’s first air-conditioning system using swAc. solar energy produced from photovoltaic panels along the airstrip provide over half of the resort’s remaining energy needs, and the balance is provided by a generator powered with locally produced coconut oil. the flow-batteries for storage of energy are made primarily from recyclable materials.

many of the fruits and vegetables used in the hotel come from the on-site organic garden, and the resort has set a goal of net zero carbon impact. it is planned that hotel vehicles will be powered by the sun, and guest transportation is mainly by bicycle. An innovative waste water management system has been installed as well as a robust recycling and composting program.

By all accounts this Brando-inspired resort is, to date, the champion of green resorts. All of this, however, comes at a steep price; accommodation charges are extremely high. pioneering is always a costly business. let us hope that the lessons to be learned at Brando will soon be filtering across the industry as the techniques become more common and more affordable. i, for one, can’t wait to pay the place a visit.

By hOSpITalITy CONSUlTaNT PETER VENISON

cONcIERGE

Peter Venison is the author of ‘Managing

Hotels’ and ‘100 Tips for Hoteliers.’ A

50-year veteran of the hospitality field, he

continues to work as a consultant to the

international hotel and casino industry.

Valaisimet ja varjostimet hotelleihin, ravintoloihin, laivoihin, myymälä- ja julkisiin tiloihin, kotiin...

Valmistamme valaisimet kaikenlaisiin projektikohteisiin yli 30 vuoden kokemuksella, budjettikohteista glamour-kohteisiin. Toimitamme valaisimet valmiista mallistostamme tai teemme ne kokonaan alusta arkkitehdin / suunnittelijan luonnoksista. Olemme tarvittaessa apuna myös kohteen valaisimien suunnittelussa projektin alusta lähtien. Ota yhteyttä meihin mahdollisimman aikaisessa vaiheessa projektia, niin saamme parhaan lopputuloksen aikaiseksi.

Tervetuloa tutustumaan laajaan valaisinnäyttelyymme Kaarinaan. Esillä suuri määrä valmiita valaisimia sekä läpileikkaus projektivalaisimista.

Valaisin Grönlund - Voivalantie 22 - 20780 Kaarina, Finland [email protected] - www.valaisingronlund.fi - Tel. +358 (0)10 820 8200

2008-2015

14

Q&A Hervé Houdré

An interView BY: ETHAN GELBER

14

Q&A with hOtELiER

heRvÉ hoUDRÉ

TalkINg wITh ThE ChampION Of SUSTaINaBIlITy IN

lUxUry UrBaN hOTElS.

15

Q&A Hervé Houdré

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16

Q&A Hervé Houdré

hervé houdré is the regional director of operations of the intercontinental hotel Group (ihG) and General manager of the landmark intercontinental new York Barclay, now closed for major renovation. As an award-winning luminary on integrating sustainabil i ty into large, luxury, urban hotels, houdré is considered one of new York city’s greenest hotel iers and was instrumental in making the intercontinental Barclay an industry leader in responsible hospital ity.

widely published on sustainable hospital ity, houdré is chairman of the hotel Association of new York city’s (hAnYc) sustainable hospital ity committee, which recently announced the winners of its f irst sustainabil i ty Awards, part of an effort to move new York city hotels toward a more sustainable future.

Hotelier International: Why do you believe hotels should think about sustainability?

Hervé Houdré: sustainabil i ty is about the tr iple bottom l ine – profit, people, planet. it’s about making money while taking care of the environment and the communit ies surrounding us. hotels use lots of energy. hotels create lots of waste – our own as well as what we col lect from customers. mit igating our very big carbon footprint is the “planet” part. for the “people” part, we also depend a lot on local communit ies, so it’s f itt ing to be social ly responsible and give back. And, obviously, we have

17

Q&A Hervé Houdré

to del iver “profit” to be sustainable f inancial ly.

HI: How has IHG taken sustainability to heart?HH: ihG has responsible Business as one of its four strategic objectives. it means we’re here to do business, but must embed the principles of sustainabil i ty in everything. our internal sustainabil i ty cert i f ication, cal led Greenengage, has 150 key indicators. most other hotel management

companies have also incorporated sustainabil i ty.

HI: Has it been easy to push internally for sustainability? HH: the biggest issue is one of f inancial return on investment. the owners – and the f inancial world – don’t always see sustainabil i ty as a way to increase profit. i ’m not blaming them. i think it’s up to us, the operators, to show them the value in being sustainable, even

when we simply tackle the low-hanging fruit.

HI: What is some of the low-hanging fruit?HH: Bulbs! in 2006, we changed to energy-eff icient bulbs at the wil lard intercontinental washington. we saved $120,000 and it cost only $45,000. that’s the savings every year against a one-time cost. At the Barclay, after changing bulbs and being as energy eff icient as possible since 2009, in

Q&A Hervé Houdré

18

Q&A Hervé Houdré

At the BArclAY, A rooftop

GArden Grew herBs, cherrY

tomAtoes, And peppers used BY

the chef And miXoloGist. we Also

hAVe BeehiVes, which wAs copied

BY other hotels.

19

20

Q&A Hervé Houdré

2013 we saved $400,000 in electr icity cost versus 2009 expenditures with the same occupancy. we saved $900,000 in f ive years. A huge return on investment!

HI: are there other initiative?HH: to be sustainable doesn’t mean spending lots of money. it’s opening your eyes and doing the r ight thing. At the Barclay, a rooftop garden grew herbs, cherry tomatoes, and peppers used by the chef and mixologist. we also have beehives, which was copied by other hotels. we wanted to show our concern about the city’s biodiversity and ecosystem. Breakfasts were based on organic, sustainable, and seasonal food, which was good for people’s health, the environment, and local farmers and producers. we donated whatever we couldn’t use to city harvest. we were the f irst hotel to have an enviro composter to convert organic waste to topsoil. the machine managed 40 percent on site, while the rest was

sent away for processing. we sent al l used amenit ies to clean the world, which processes it into soap bars for use in Afr ica. of course, there were low-flow showers and toi lets, 100 percent biodegradable keycards, and we purchased renewable energy credits to show our commitment to renewable energy. these are l i tt le things! You can go into bigger things l ike cogeneration and micro-turbines. we are always trying to f ind new ideas. it’s non-stop.

HI: What would you counsel other hoteliers to do when grappling with sustainability?HH: Go through a sustainable cert i f ication process. if you have no clue what you should be doing, it’ l l give you ideas. i recommend Green key Global (there are others l ike Green Globe and earthcheck) because it’s good return on investment. it’s not very expensive and even offers a great roadmap to

fol low. certi f ications are also marketing tools that draw attention.

HI: How has your work with HaNyc’s Sustainable Hospitality committee helped drive the sustainability agenda in New york city?HH: we created this committee four years ago because we are concerned about being good cit izens. one of our init iat ives was to create a sustainable hospital ity website. Another was to establ ish sustainabil i ty Awards, given last year for the f irst t ime.

HI: How can we make the move to sustainability a speedier and more urgent process?HH: unfortunately, at the nation-state level, we don’t seem to get along. Because governments can’t real ly sett le, it’s up to businesses to make a big str ide. this is why, when it comes to the hotel industry, i’m trying to do as much as i can to inf luence it in the best way possible.

LedLinja Oy | Satakunnantie 13 | 32200 LOIMAA | www.ledlinja.fi| [email protected] | puh. 050-3010 803

Led it be!

LedLinja Oy myy ja maahantuo laadukkaita led-lamppuja ja –valaisimia. Kauttamme saat kaikki mitä tarvitset nykyaikaisen led-valaistuksen toteuttamiseen.

Palvelemme ammattitaidolla ja luotettavasti. Suunnittelija, arkkitehti, yrittäjä ota yhteyttä ja kysy lisää!

Led-loisteputket, led-paneelit, led-highbay valaisimet, toimistovalaisimet, ulkovalaisimet..

ENERGIATEHOKKAITA JA TYYLIKKÄITÄ

VALAISTUSTARATKAISUJA KAIKKIIN TILOIHIN

22

Q&A Hans Pfister

Q&A with hOtELiER

lESSONS frOm COSTa r ICa ON DOwNpl ay INg SUSTa INaBIl IT y, f INDINg ThE r IghT parTNErS,

aND pUT T INg pEOplE f IrST.

An interView BY: ANjA MUTIC

haNS PfisteR

22

Hans Pfister, president and co-owner of cayuga sustainable hospitality, a costa rica-based company that currently manages eight hotels in different regions of costa rica and nicaragua, brings over 20 years of global experience in the hotel business. A frequent speaker at sustainability conferences, mr pfister shares his insights on how to develop a sustainable luxury hotel, make it stand out and make it thrive.Hotelier International: Sustainability has been such a buzzword the last few years. do you feel it’s falling out of fashion as a given property’s selling point?sustainability shouldn’t be used strongly in your promotional message. You should be doing the right things, and you can certainly

tell a story about them, but you shouldn’t go out and say: we’re a sustainable property. when you say you’re sustainable, it’s dangerous because there are always areas where you are not.

in our case, sustainability being in fashion or not doesn’t affect the performance of our hotels. that’s because sustainability is not really that important to guests in their decision-making process. once they’re at the hotel, they appreciate it; it’s an added value. But when they’re making a decision on where to stay, it’s not in the top five decision-making factors. people are more interested in location, activities, price, food and service. regardless, we’ve done sustainability in the early 1990s, and we’re still doing it now. And, frankly, whether it’s in

fashion or not, i don’t care.

HI: can you think of any revealing moments you’ve had recently that made you realize you’re doing something right with your sustainable journey?

there are two things that i’ve noticed over the years that make me think we’re doing the right thing. the first has to do with conservation. i’ve been doing this for 15 years, and i see a lot more wildlife than i did then - more scarlet macaws, agoutis and forest turkeys. private reserves and conservation activities are really having an impact.

what’s even more important and what makes me get up every day with a smile

23

Q&A Hans Pfister

23

24

Q&A Hans Pfister

is to see the development of the people. to see a receptionist promoted to general manager, to see someone who has worked in construction at one of our properties become middle management. when i talk to our employees, when i hear their stories, i know that’s what it’s all about, seeing how their lives get better.

Another thing: there are a lot of people trying to copy us, and that’s good. for example, ten years ago we started offering sustainability tours at our properties and now a lot of hotels in costa rica are offering such tours to their guests. Also, we created a position of sustainability coordinator at lapa rios, someone in charge of sustainability at the hotel. now many hotels have that position, too. that’s a good thing

because overall it moves us all in the right direction.

HI: If you could start the endeavor again, what would you do differently and what would you repeat over and over again?

one of the things that we’ve done right is making sure we work with the right projects and the right owners. for example, we’ve been working with the owners of lapa rios for 15 years now and that’s definitely a great fit. the owners are committed to sustainability, to the community, to conservation. they have the right values, and we’re all on the same page. And that is the case with all of our current clients. over the years though we got involved with some projects where either the owners didn’t

have that commitment to sustainability or it just wasn’t the right project.

what i would repeat over and over again is our focus on human resources. we’re a people company. we talk to each other. we respect each other. we spend money on training and developing people. that’s something that has worked very well for us.

As for what i would do differently… i’d make us more tech savvy. A lot of how we do things is old fashioned. there are easier ways if you apply technology. it’s partially due to our locations in remote areas and in a country that’s not that developed technology-wise. that’s an aspect where we have a lot of room for improvement, and we’re working on it right now.

25

Q&A Hans Pfister

HI: What is your biggest dilemma and challenge as founder and torch-bearer of cayuga Sustainable Hospitality?

it’s not easy to pick out that one thing, as there are many challenges. something we’ve tried to do in the past two years is to remove Andrea (Bonilla, the other owner of cayuga) and myself from everyday operations. But we’re probably still too involved and not taking a strategic enough role in the company. we’re still dealing with things that we really shouldn’t be dealing with at this point. for example, i’m running all the marketing at cayuga, all the social media campaigns we do. And really, i shouldn’t be doing this anymore. don’t get

me wrong, we’re hoteliers at heart, we love to take care of the client, to fix this and that. But at the point our company is right now and where it’s headed, we should refocus our attention on the more strategic big picture.

HI: What advice would you give to hotel owners and developers looking to boost their performance while keeping a green focus?

invest in people. offer training, boost motivation, give rewards. for example, we do training sessions where we bring all the employees to san jose for two days of intensive workshops. But it’s not training

people how to clean a room or do check-in. it’s about more general advice they can apply in their work lives. this year we did a day called “cayuga ted talks: expand Your horizon,” where we invited seven people to talk about completely different things in 40-minute presentations. one was running an adventure race, another discussed healthy nutrition, yet another talked about finding your inner self. hopefully these presentations get our people thinking and inspire them to make the right decisions on a different level. we find that these events have a huge impact on motivation, performance and development of our staff.

26

Q&A Hans PfisterQ&a hAns pfister

HaNS PFISTER IN HOW TO BOOST PERFORMaNcE:

Invest In people. offer traInIng, boost

motIvatIon, gIve rewards.

omnia.fi

Omnia on takuu osaamisesta ja asenteesta.Johtaminen, jatkuva uudistuminen ja asiakkaan arvostus ovat menestyksen avaimet.

nAmmatillinen vuorovaikutus asiakaspalvelussa

nDieettikokin erikoisammattitutkinto

nMajoitus- ja ravitsemisalan esimiehen erikoisammattitutkinto

nJohtamisen/yritysjohtamisen erikoisammattitutkinto

nTuotekehittäjän erikoisammattitutkinto

nTyötaitovalmentajakoulutus

nTyövalmennuksen erikoisammattitutkinto

nTyöelämän passit ja sertifikaatit

Panostus henkilöstön osaamiseen ja hyvinvointiin kannattaa.

Suunnitellaan yhdessä juuri teille sopiva henkilöstökoulutus Omnian monialaista lisä- ja täydennyskoulutustarjontaa ja tutkintoja hyödyntäen.

Lisätietoja henkilöstökoulutuksesta: Kati Vetsch, p. 050 303 4837, [email protected]

28

Q&A HITESH MEHTA

28

hiteshMehtA

Q&A with

arChITECT

28

29

Q&A HITESH MEHTA

29

Talk INg wITh ThE gUrU Of ECO-pl aNNINg aND ECO-DESIgN.

An interView BY: ETHAN GELBER

29

30

Q&A HITESH MEHTA

kenya-born hitesh mehta is one of the world’s leading authorities on sustainable tourism and ecotourism physical planning, especially as they apply to the architecture and landscaping of ecolodges. he is president and founder of hm design, a florida-based firm that has built projects and consulted in over 57 countries on six continents and received numerous international accolades for its accomplishments in architecture, landscape architecture, environmental planning, urban planning and design, interior design and photography. mehta is the author of Authentic ecolodges (harper collins), main editor of the international ecolodge Guidelines, sits on the advisory board of the international ecotourism society, and has judged multiple major sustainable tourism hospitality awards. in july 2006, national Geographic Adventure magazine named him as one of the planet’s five sustainable tourism pioneers.

Hotelier International: are people more aware of what ecotourism represents today?Hitesh Mehta: A tipping point occurred several years ago. the percentage of people aware of environmental issues and degradation, and what the human ecological footprint is doing to the planet, has become huge. it’s great to see, but there’s still a lot of work to do.

HI: as a result, has your worldview changed with regard to ecotourism?HM: now that ecotourism is not being looked at as a fad, i am focussing more on Authentic ecotourism and embracing the jain concept of Ahimsa, or “non-violence to your fellow humans and non-human beings.”

31

Q&A HITESH MEHTA

HI: Has your work therefore gotten easier or harder?HM: clients have become more conscientious and are doing their homework before they seek me out. i’ve made a very strong statement: i only work on eco- and socially friendly projects. i don’t have to convince anyone about what i’m doing.

HI: But you’ve set a high bar for yourself.HM: Yes, but that’s not a problem. instead it’s protection against planners and designers who tout themselves as green when they’re really not, which is the equivalent of greenwashing.

HI: What are some of the challenges you face when working in urban versus rural environments?HM: the principles of design and planning are the same whether you’re building an ecolodge in a pristine natural area or a 200-

room hotel in an urban location. the local community needs to be identified and consulted. And the physical and cultural context should be considered in both locations too. it’s like the foundations of a building; whether you’re in a pristine forest or an urban lot, you still have to lay the foundations properly.

HI: Surely there are differences too.HM: of course. in pristine settings you have to be extremely careful about respecting what exists, but in urban areas, most natural things have been destroyed. urban hotels also tend to be larger because of the demographics. for the utilities, that means everything is huge compared to what an ecolodge would have. But still, a lot of the basics don’t change no matter where you are.

Q&A HITESH MEHTA

HI: How has the perception of ecotourism and ecolodges changed in recent years?HM: i look at today’s perceptions in a more positive light than those of the 1990s. Back then, ecolodges were thought of as rustic places where you slept on the floor and shared toilets. eco-friendliness was valued over aesthetics. But today, now that eco-technology is better and cheaper, you can do ecolodge projects that are luxury and eco-friendly. the challenge is to make people aware that there are places for everyone, including affordable ones for the mainstream.

HI: What can urban hoteliers learn from ecolodges? HM: i’ve said before that true green starts in the creation of the building. it’s not just about led bulbs, low-flow shower heads and recycling programs. it means using low- or zero-Voc paints, chemical-free furniture, and natural cooling and heating systems. it means studying authentic ecolodges using alternative power, reclaimed-water systems and responsibly grown produce.

long-term sustainability is only viable if there’s a good balance between the financial, environmental, social and spiritual aspects of a project – a quadruple-bottom-line principle that all tourism accommodation should enforce in their design and construction phases. then, in their operations, they need to

Q&A HITESH MEHTA

today you can do ecolodge projects that are luxury and

eco-frIendly.

provide guests with holistic experiences that connect their senses to urban ecosystems, local communities and their cultures.

HM design - www.h-m-design.comauthentic Ecolodges - www.authenticecolodges.com International Ecotourism Society - www.ecotourism.org

markiisijapeite.fip. 02 434 8500

Terassi ratkaisutTerassimark i is it , aur inkovarjot, kaihtimet. Yl i 60 vuotta yhteistyötä suomalaisen sään kanssa.

for mAnY, BeinG Green is Akin to BeinG cleAn. mAYBe it’s the connection to the eArth or the puritY thAt enshrouds the ideA of

eco-consciousness thAt connects the two. (then AGAin, it mAY Also hAVe to do with the enerGY And food industrY’s mArketinG

lAnGuAGe.) disreGArdinG its oriGin, the ideA thAt Green is cleAn And serene is eAsY to Adopt. here Are fiVe eXceptionAl cAses of hotel BAthrooms from Around the GloBe thAt eXceed Both ‘Green’ And

‘cleAn’ stAndArds. BY: MEG NOLAN VAN REESEMA

the Best:GReeN BAthRooM

DesiGNs

34

THE BEST Green BAthroom desiGns

At the four seasons elephant camp in chiang rai thailand the rooms are veritable tents, making the

bathrooms equally ensconced in canvas and exposed to the elements. though rustic sounding, these

bathrooms are anything but. from outdoor rain showers with views over the elephant grazing grounds and

neighboring river, to handmade double-occupancy copper tubs, the open-plan bathrooms are decadent

and perhaps more importantly, wonderfully absent of modern technology. stereos, tVs or any other audio

tool are purposefully verboten in an effort to protect the sounds of nature and the environment.

FOuR SEaSONS TENTEd Camp GOldEN TRIaNGlE

chiAnG rAi, thAilAnd


www.fourseasons.com/goldentriangle

36

heralded for its eco-conscious architecture and locally sourced building materials, the design of

tierra patagonia, which lies at the incredibly scenic gateway of torres del paine national park, is

profoundly environmentally sensitive. the entire building features low-energy led lighting, high-grade

insulation, and a layout that somehow negates the need for both air-conditioning and tremendous

heating. the sleek bathrooms are paneled in locally sourced lenga wood from a sustainable rain

forest, while the linens are created locally and are 100 percent organic.

TIERRa paTaGONIa torres del pAine, chile


www.tierrapatagonia.com


38

with his and hers rain showers alongside an outdoor japanese soaking tub and a crushed shell

vanity, the bathrooms at costa rica’s rancho pacifico take the idea of sustainability and pair it

with indulgent bathing rituals, resulting in an overall relaxing and wonderfully guilt-free privilege.

throw in the impressive fact that the resort manages to pump water more than 400 feet uphill from

natural springs without the use of motors and the exceptional quality begins to ring ever louder.

RaNChO paCIFICOcostA ricA


www.ranchopacifico.com

39


TAVARANTOIMITTAjAT SUOSITTELEE:

www.hidealite.fi

MODERNIN VALAISTUKSEN SUUNNANNÄYTTÄJÄ

with its jaw-dropping cliffside location, the luxurious villas at Alila Villas have garnered significant

recognition for imaginative architectural style. Yet it’s the hotel’s recent earthcheck Gold certification

— which mandates annual measurements of energy, waste, water, emissions, community

involvement and cleaning and pesticide use — that truly separates it from the pack. the guest villas

and bathrooms feature naturally insulating, local lava rock for roofs and bamboo in the ceilings,

while local plants are raised alongside the villas to encourage local bird and animal life. they are also

outfitted with a waste water management system that includes soak and rain-water collection. the

bathroom fixtures are implemented with water-conserving fixtures, while the teal walls simply add to

the overall natural design style. Alila Villas is a member of design hotels.

alIla VIllaS uluwAtu, BAli


www.alilahotels.com/uluwatu or www.designhotels.com

42

located in the heart of charming downtown healdsburg, in california’s sonoma county wine

country, the h2 hotel is a leed-certified hotel whose mantra is environmental awareness – from the

homegrown cocktails to the undulating planted roof. the hotel is sincere about its commitment to

the environment; just ask the employees, who are clad in organic cotton uniforms and well-versed

on all the property’s specific green amenities. And no more so than in its guest room bathrooms,

which feature all-natural, refillable bath amenities, coyuchi organic towels and robes, fair-trade felt

rugs, locally-sourced heath ceramic tiles and sustainable bamboo flooring.

h2 hOTEl heAldsBurG, cAliforniA


www.h2hotel.com

author Bio: meg nolan van reesema (www.megnolan.com) is a luxury travel writer and consultant. she has authored three books published by

rizzoli on hideaways around the globe and developed original content for online travel sites such as tablet hotels. her writing spans both print and

digital outlets, appearing in magazines such as robb report, nY post and connecticut cottages and Gardens and custom content projects for

hospitality websites, startup ventures, and individual hotels and resorts.

TRADITION

shapes

uutta muotoilua ja huuhtelutekniikkaa hyödyntävät directflush wc-istuimet:•Subway 2.0 •Joyce •O.novo •Architectura •Venticello

Vil leroy & Boch Gustavsberg oy

laippatie 14B, 00880 helsinki,

p.09 32918811, [email protected]

www.vi l leroy-boch.com

www.gustavsberg.f i

the future.

Villeroy & Boch DIRECTFLUSH

Hygieeninen WC-istuin sinulle, jolle siivous ei ole intohimo.

hotels in crAmped urBAn AreAs often Are unABle to hAVe trAditionAl GArdens, But recent strides in the technoloGY Behind VerticAl GArdens hAVe opened up Another option for inner-citY hotels. the mAjoritY

of the liVinG wAlls in the world todAY were desiGned And Built BY one mAn, pAtrick BlAnc, But the concept Goes BAck to Ancient times And the fAmous hAnGinG

GArdens of BABYlon. it’s no surprise thAt these spectAculAr homAGes to nAture hAVe neVer Gone

out of fAshion; liVinG wAlls produce oXYGen, reduce AmBient temperAture And proVide hArmonY, BAlAnce And

restorAtion to Both Guests And stAff.

BY: NICK DALL

the Best:liviNG WAlls

44

45

instead of opting for one enormous showstopper, sofitel the palm has chosen to spread the

mental and physical benefits of living walls throughout its premises. in total there are 18 living

walls at the palm, the largest of which is 12 metres high. they cover a whopping total area of 800

square metres and are made up of 170 different species of tropical plants. maintenance involves

weekly doses of pesticide and fertiliser, and every six months the walls require a trim. the palm

goes to great pains to emphasise the therapeutic qualities of their green walls and the way that

they contrast their desert surroundings: “green indicates the presence of water and little danger of

famine.” And it works; guests have been flocking to what is the uAe’s largest green wall as they

would to a real-world oasis.

SOFITEl ThE palmduBAi, united ArAB emirAtes

THE BEST liVinG wAlls

www.sofitel-dubai-thepalm.com


46

the Athenaeum is surrounded by some of the most well-known green areas in london, but this

only served to inspire the hotel to add to the urban greenery. their 22-metre living wall was built

in 2009 as a stand-alone project to “provide a haven of biodiversity and to bring a fun, striking

and intriguing design statement for guests to enjoy.” it was one of london’s first vertical gardens

and it features yucca, lavender, jasmine, fuchsia, rosemary, juniper and numerous mosses as well

as self-sown wild flowers. what really sets the Athenaeum’s living wall apart, though, are the red

bird boxes which provide valuable nesting sites for the city’s blackbirds, starlings, tits and robins.

discreet cameras in the boxes enable guests to watch a live video feed of the birds. maintenance

can be challenging but the positives far outweigh the negatives and the wall has received lots of

excellent feedback from visitors.

ThE aThENaEum london, united kinGdom


www.athenaeumhotel.com

47

named after the American wwii commander-in-chief john j. pershing, who used the building

as his campaign headquarters, pershing hall has a history which is almost as vivid and colourful

as its ornate interiors. somewhat predictably, the 30-metre-tall living wall in the elegant central

courtyard is anything but understated. Built as part of a major renovation in 2001, the wall is made

up of more than three hundred creepers, ferns, orchids, trees, plants and shrubs from places as

diverse as the philippines, the Amazon and the himalayas. hotel management view the living wall

as the ‘spinal column’ of the establishment and careful maintenance has ensured that it continues

to attract both local and foreign visitors.

pERShING hall pAris, frAnce


www.pershinghall.com

ValaISTukSEN OhjakSElla ISOT SääSTöT

helvar oy on 1921 perustettu kotimainen yritys. tuotteet ja palvelut: valaistuskomponentit valaisinvalmistajille, valaistuksen ohjausratkaisut.

Helsingin keskustassa Töölönlahden rannalle rakennetuissa uusissa l i ikerakennuksissa käytetään Helvarin valaistuksen ohjausjärjestelmiä.

ValaISTUkSEN älykäS OhjaUS mahDOllISTaa ErIlaISTEN TIlOjEN TaI ykSITTäISESSä Työ-pISTEESSä TarVITTaVaN OIkEaN ValON määräN ja laaDUN jUUrI TarVITTaVakSI ajakSI. ValaISTUS-kUSTaNNUkSET pIENENEVäT jOpa 80 prOSENTTIa.

helposti ajatellaan, että siirtyminen led-valaistukseen riittää valaistuksen energiankulutuksen pienentämiseksi.- se toki tuo säästöjä, mutta varsinaiset isot euromääräiset

hyödyt syntyvät valaistuksen älykkäästä ohjaamisesta ilman että tingitään työviihtyvyydestä tai turvallisuudesta, tietää helvar oy:n myyntijohtaja Jukka Riikkula.

- työpisteiden valaistusta voidaan ohjata automaattisesti liiketunnistimien avulla. Valon määrää säädellään tulevan luonnonvalon ja henkilökohtaisten mieltymysten mukaan. näin energiaa ei hukata. kun työpistettä ei käytetä, sammuu valo.

Valonohjauksen uranuurtaja helvar aloitti kehitystyön jo 1960-luvulla ja nyt yritys pystyykin tarjoamaan huippuluokan energiatehokkaita komponentteja ja ohjausratkaisuja, joista voidaan rakentaa kaikenkokoisia valaistusjärjeselmiä.

kannattava investointierilaisten tilojen, esimerkiksi sairaalan tai palvelulaitoksen käytävien valaistustasoa voidaan yöllä laskea ja nostaa automaattisesti normaalitasolle, kun niissä liikutaan.

- investoinnin takaisinmaksuaika valaistuksen uusimisineen on 2-4 vuotta, ohjaustekniikan osalta voidaan puhua jopa kuukausista. suurimmat asiakkaamme kuukausisäästöt valaistuskuluissa ovat olleet 10 000 euroa kuukaudessa, kertoo riikkula. www.helvar.fi

HElVaR • VAlAistuksen ohjAksellA isot säästöt • ilmoitus

51

the rubens is located in a historic building in the Victoria area which has been used as a hotel

for over a century. in 2011 the hotel took part in a Victoria Business improvement district initiative

to identify new locations for green space in the area. thus the idea of a vertical garden was born,

although the initial concept was far less ambitious than what we see today. the 350m² garden

is made up of 10,000 ferns and herbaceous plants and 16 tons of soil. species which flower at

different times of the year were chosen, among them buttercups, crocuses, strawberries, spring

bulbs and winter geraniums. designed by Gary Grant and installed by Armando raish and his

team at treeBox, it works a little bit differently to the other gardens in this feature – all of which are

patrick Blanc creations. the living wall greatly improves the aesthetics of both the hotel and the

Victoria area, but there are other benefits to it being an outdoor wall: it relies solely on rainwater

for irrigation and it greatly reduces the risk of urban flooding.

ThE RubENS aT ThE palaCElondon, united kinGdom


www.rubenshotel.com

51

the hotel icon was built in 2011 with the dual purpose of impressing guests and serving as a

learning environment for the students of the hong kong polytechnic university’s hotel school.

every aspect of the hotel epitomises style and design, and the 18-metre living wall in the lobby is no

exception. spanning 230 square metros and comprising more than 75 different species of flora, it

is the largest living wall in Asia. But not only the size wows guests, students and passers-by; 8000

individual plants form exuberant swirls of varied texture and colour in a free-form mural. monthly

maintenance costs run to about $30 000, but according to management this is money well spent.

the living wall greatly improves the air quality in the hotel, but perhaps more importantly it gets

people talking. the hotel icon lives up to its name, thanks in no small part to its living wall.

hOTEl ICONhonG konG, chinA


www.hotel-icon.com

52

Katrin, Lambi ja Serla -tuotemerkeistä tunnetun Metsä Tissuen juuret ovat Mäntässä – keskellä Suomen metsiä. Metsä Tissue on maailman ainoa suomalaisomisteinen pehmopaperin valmistaja. Meille on tärkeää, että Suomella ja suomalaisella työllä menee hyvin.

Kun valitset Katrinin, saat aina oikean pehmopaperiratkaisun oikeaan paikkaan. Kaikilla Mäntässä valmistetuilla Katrin-pehmopapereilla on Joutsenmerkki ja Avainlippu.

Laatutuotteet suomalaisesta Metsästä

54

PROFILES PRAGUE’S ADRIA HOTEL

5454

A pioneer in sustAinABilitY, the

AdriA knows thAt whAt’s Good for

the communitY is Good for Guests.BY: ETHAN GELBER

PROFIlES prAGue’s AdriA hotel

pragUE’S ADRiA hotel

55

PROFILES PRAGUE’S ADRIA HOTELPROFIlES prAGue’s AdriA hotel

located in the pedestrian zone at the lower end of prague’s central wenceslas square, the four-star Adria hotel has a lot more history than is immediately apparent on its del ightful ly understated, yel low-and-white facade. hidden within the heritage-l isted structure are foundations from the middle Ages; a historic stalactite-cave cel lar belonging to the city’s premier Art nouveau restaurant, the triton; and an admirable example of eco-consciousness, championed by mr. karel doubek, a soft-spoken pioneer of sustainable hospital ity in the czech republic.

doubek is the Adria’s general manager. since 1992, he has guided the hotel through its steady eco-evolution, one informed by both personal values and a conviction attr ibuted to the owner’s grandfather, františek t ichý. A century ago, t ichý presided over the hotel bel ieving that “it must be good for the owner, the staff, the nearby community and the guests.”

“everything in the hotel is st i l l managed with this in mind,” says doubek. “the sentence may be more than 100 years old, but it’s the same as corporate social responsibi l i ty today. A good way to have satisf ied guests is to have satisf ied staff and to engage with our community.”

this is one reason why doubek applied for the eu ecolabel. recognised across europe, it has been awarded since 1992 to the 10 to 20 percent most environmental ly fr iendly products on the market, including tourist accommodation.

After a year of preparation, the Adria hotel received its eu ecolabel confirmation in september 2008. it was the f irst four-star hotel in prague (and third hotel in the country) to earn such a cert i f ication, and it is st i l l the only one on wenceslas square.

TILAA TÄSTÄ!

Lihajaloste Korpela Oy | Takkulantie 11 | 32700 Huittinen | Puh. (02) 560 5600 | Fax (02) 560 5625 | www.lihajaloste-korpela.fi

Kotoisia herkkuja suurkeittiöiden ammattilaisille.• maukas ja laaja valikoima valmistuotteita

• säästät aikaa ja vaivaa • aina onnistunut lopputulos • helppokäyttöisyys nopeuttaa annosten valmistamista

TILAA TÄSTÄ!

UUTUUS

UUTUUS

UUTUUS

8925 Uunipaahdettu broilerin fileekuutio, 1,5 kg

9285 Broileripihvi täytetty, kypsä, (n.160 g/kpl * 10 kpl) n. 1,6 kg

8945 Paneroitu porsaan fileepihvi, kypsä, (n.150 g/kpl * 10 kpl) n. 1,5 kg

9275 Possupihvi täytetty, kypsä, (n.160 g/kpl * 10 kpl) n. 1,6 kg

9185 Broilerin rintafilee viipale, kypsä, n. 1 kg

1095 Pulled pork, kypsä 1 kg7630 Ylikypsä kassler, kypsä, n. 1,5 kg

57


“it was not diff icult to get it,” recal led doubek. “one day i saw the ecolabel in a l ist of european union labels – many, many of them. i wondered what it was, looked for it on the internet and saw, i think, 82 criteria. when i read them i said ‘oh, we satisfy 90 percent of these criteria.’”

this was because the owners and doubek had implemented ecological ideas during the hotel’s 1992 general reconstruction. “sixteen years before cert i f ication, we bought and instal led eco-fr iendly technology. we didn’t know the rules, but natural ly prepared for them. so looking at the criteria, i knew we didn’t have to make a big new investment. it was just normal,” ref lected doubek.

Already in place were things l ike energy recovery venti lat ion in public areas, induction ovens and absorption refr igerators in the kitchen, and f loors and walls constructed out of natural materials such as stone and Venetian plaster. Addit ional ly, for years, the housekeeping chemicals had

been purchased only from eco-certi f ied companies, and recycl ing had been in practice since 1995, making the hotel “i think, the f irst in prague to recycle waste,” said doubek.

the hotel is proud of its connections to the community, which is in evidence throughout the property. Breakfast rel ies heavi ly on local providers of honey, dairy, fresh herbs, pastries, cakes, cookies and chicory coffee. in order to offer healthy and refreshing breakfast drinks, staff from the hotel regularly col lect fresh herbs – sweet balm, mint, lavender and sage – from the adjacent franciscan Garden, which the hotel helps to maintain by hand and with great care. And a cabinet of “ letter mugs” awaits al l guests. they were painted by people from duhA company, a civic association that aims to improve the l ives of mental ly and physical ly handicapped people.


in keeping with tichý’s commitment to community, doubek and his team have also taken community leadership roles beyond the hotel’s walls by, among other things, lobbying successfully to turn lower wenceslas square into a pedestrian zone, collaborating with other like-minded organizations to promote car-free bike days in prague, and caring for the historic petřínka water spring on nearby petřín hill.

even with its prior commitment to community and sustainabil i ty, the Adria has had to make addit ional changes to become ever ‘greener’. in the bathrooms, shower water f low was reduced, result ing in an 18 percent drop in consumption but steady customer satisfaction, and single-portion amenit ies were replaced by bulk soap and shampoo dispensers for a 30 percent savings. rule changes regarding the central air-handling system led to a 55 percent drop in operation t ime without a change in comfort or air qual ity. And, though it comes at a premium, 50 percent of the hotel’s electr icity is sourced from alternative energy producers.

the leadership of the Adria hotel had the foresight to bui ld ecological eff iciency into its operations start ing long ago. hotels without this won’t f ind sustainable practices as easy to implement; however, as doubek says, “You can do it and demonstrate a return of business value. for me it’s also about the value to community and to my family and chi ld.”

author Bio: Ethan Gelber is a freelance writer special ising in responsible and sustainable travel practices. Ethan founded TheTravelWord.com, a website showcasing responsible, sustainable, and local travel. He also co-founded Outbounding.org, a community-powered platform for identifying and celebrating excel lent travel content.

ADRiA hotel

Address: Vaclavske namesti 26, CZ110 00 Prague 1, Czech Republic

Phone: +420 221 081 111Web: http://www.adria.cz/

General Manager: Mr. Karel DoubekOwner name: Adria-Neptun Company

Rack rate: $150.00 - $329.00Number of Rooms: 89

www.restonomit.fi

Suomen Restonomit – SURE ryon restonomien oma ammatti- ja palvelujärjestö

Vallila Interior - Luovat ratkaisut kaikkiin tiloihin

Luovia ratkaisuja, toimivia tiloja, kokonaisvaltaista projektinhallintaa ja joustavaa kumppanuutta. Kymmeniä edustusbrändejä kalusteiden, kankaiden, seinä- ja lattiamateriaalien sekä valaisimien maailmasta.

Vallila toimii sisustajana erilaisissa julkitiloissa. Sisustuksen ammattilaiset, vuosikymmenten osaamisemme ja luovuutemme ovat käytettävissäsi. Räätälöimme ratkaisut, jotka luovat lisäarvoa liiketoiminnallesi. Meille kaikki tilat ovat Vallilaa vaille valmiita!

www.vallilainterior.fi

60

PROFILES Majorca’s castell son claret

60

PROFIlES mAjorcA’s cAstell son clAret

61


majOrCa’S CAstell

soN ClARetthe chAllenGes of creAtinG An AuthenticAllY

locAl eXperience.BY: GEORGE SEMLER

61



62

surrounded by almond and ol ive groves, woodlands and prist ine f ields, the 15th-century castel l son claret is no longer a bastion against pirates or invading armies but against the pressures of the modern world. opened in 2013 by German shipping magnate klaus-michael kühne and his wife christ ine, the restored manor house was created to be both a respite (the hotel l ikes to celebrate “the luxury of si lence”) and a showcase of authentic island culture. And it’s al l just twenty minutes from one of europe’s busiest summer airports.

“we invite our guests to experience the island’s true culture, food and wine,” says general manager Björn spaude. But he recognizes that achieving the hotel’s goal of “nativeness” is not always simple. “As we are also guests on the island, it is crucial to understand and respect the way they work and trade,” spaude says. “Being responsible for a hotel operation on a f ive-star level, it can be chal lenging to adapt to local customs. nevertheless, over the past year, we have been able to source extraordinary producers and the cooperation has been very successful.”


CAstell soN ClARet

Address: Carretera Es Capdellá-Gali lea, km 1.707196 Es Capdellá, Calvía Majorca, Balearic Islands,Spain

Phone: +34-971-138 620Web: www.castellsonclaret.comGeneral Manager: Björn Spaude

Owner name: Christine and Klaus-Michael KühneRack Room Rate: €295Number of Rooms: 38

64


one important way the hotel ref lects island culture is its commitment to authentic local produce. “it is important to establ ish a rel iable and long-term cooperation with local farmers and producers and accept that a number of these products are l imited in quantity,” spaude says. tel l ing the stories behind the local products is important too. “our chef makes every effort to communicate and explain the origin of our products, especial ly with f ish, meat, cold cuts, cheeses and wines. our menus are seasonal and change regularly. while we might invest more in food costs, the popularity of our restaurants with hotel guests and locals al ike endorses our efforts,” ex-plains spaude. the hotel’s well-known chef fernando pérez Arel lano is a key mil i tant in the island’s authentic mallorquín back-to-origins cuisine movement and rel ies on local produce for his innovative cuisine. many del icacies are homemade, such as the special goat cheese burrata or the bread and pastries. litt le-known products such as sea fennel, purple carrots, heir loom figs from the legendary f ig grower montserrat pons or sheep cheese from the ever-scarcer majorcan red sheep by cheese art isan llorenç payeras appear here and there in pérez Arel lano’s cuisine. “As professional chefs,” explains pérez Arel lano, “we bel ieve in promoting local art isanal products and the cul inary legacy inherited from our immediate surroundings. we must research, fantasize, create and, in general, develop

a sensibi l i ty for authenticity.“ the hotel itself is a f itt ing backdrop for this combination of tradit ion and in-novation. natural ly, architectural integrity was the f irst step in the castel l son claret’s transformation into one of the island’s most exclusive 5-star hotels. “Al l efforts were made to adhere as closely to the original plans as possible,” spaude says. “As a bui lding l isted and catalogued as a historical monument, every original detai l was preserved, while endeavouring to ensure a blend between the surrounding nature and the bui lding complex. Al l the bui lding materials were care-ful ly sourced and selected to match the original materials.” the hotel’s 38 rooms and suites are divided between the main house, stables and other outbui ldings, some with private pools and gardens. the post Bauhaus, less-is-more décor is spare and restful to the senses. the hotel bar occupies a 15th-century chapel under the crenel lated batt lements of the current façade of the castle, which was f irst restored in 1888. celebrated landscape architect tatjana von Griesheim was brought in to enhance the estate’s natural beauty. the design features many indigenous plants, and the result ing jasmine-scented gardens are a labyrinth of del ightful corners and hideaways around a two-story rapunzel tower (the castle’s onetime water cistern). from the tower’s circular rooms, sweeping views look out to the 1027 metre peak of puig de Galatzó, one of the island’s best hikes and most panoramic promontories.

65


the surrounding natural bounty and its soothing impact on the guests are the hotel’s most important assets. the careful ly designed gardens are surrounded by un-touched forests and f ields used by local farmers for their sheep, geese and donkeys. to maintain the natural balance on the 325 acre estate, al l pathways and roads are cobbled for eff icient drainage to enhance natural water circulation, especial ly during dry seasons. A system of photovoltaic panels helps cover the hotel’s energy needs, while the hotel’s outdoor horizon swimming pool is l ightly salted instead of chlorine-treated as part of the hotel’s environmental ly conscious operation. no wonder guests come here to indulge in “the luxury of si lence.”

author Bio: Barcelona-based author George Semler

has written about travel, food, wine and culture in

Spain, France, Morocco, Cuba and other European

destinations for Saveur, Epicurious.com, Forbes,

The Wall Street Journal and the International Herald

Tribune, among other publications

TAVARANTOIMITTAjAT SUOSITTELEE:

Laatutuotteet ja parhaat hygieniaratkaisut suomalaisesta Metsästä

www.katrin.com

Maahantuonti Suomessa:

SeaGood OyFort Deli

Hotelier international cocomax mainos 103x65mm .indd 1 24.2.2015 11:26:22

puoli vuosisataa sitten, vuonna 1964, hollantilainen kunnianhimoinen teollinen muotoilija Gerald-Clement Smit päätti, että hän haluaa myös valmistaa suunnittelemiaan

tuotteita. näin syntyi yritys nimeltä technivorm B.V. Alkuvaiheessa tuotettiin tuhansia itse suunniteltuja ja patentoituja tikkaita kuuden työntekijän voimin.

Tavoitteena maailman paraspian tuotevalikoimaan tuli myös tyylikäs patentoitu kahvimylly, jossa mullistavana uutuutena oli kahvin kuumenemisen estävä sisäänrakennettu tuuletin. kahvimyllyn hyvä myynti ja visio saada aikaan parasta mahdollista suodatinkahvia siivitti suunnittelua eteenpäin. tavoitteena maailman paras kahvinkeitin yrityksessä ryhdyttiinkin

TaVOITTEENa maaIlmaN paRaSTa kahVIaINTOhImO ValmISTaa paraSTa mahDOllISTa SUODaTINkahVIa ON jOhTaNUT mOCCamaSTErIN, kESkEllä ESprESSOkUlTTUUrIa ValmISTETTaVaN hOllaNTIlaISEN kahVINkEITTImEN, markkINajOhTajakSI SUODaTINkahVINjUOjIEN pOhjOISmaISSa.

vuonna 1968 kehitystyöhön keskittymällä suodatusprosessin eri vaiheisiin sekä laitteen toiminnallisuuteen ja käytettävyyteen.

seuraavana vuonna markkinoille lanseerattiin tuotekehittelyn tulos: ensimmäinen patentoitu kotitalouskäyttöön suunnattu moccamaster. ensimmäisenä vuonna tehtiin jälleenmyyjän kanssa sopimus 150 000 moccamasterin myymisestä seuraavan kuuden vuoden aikana. myynti ylitti unelmatkin, ja tuo määrä myytiin loppuun jo seuraavana vuonna 1970.

Pohjoismaiden valloitusmoccamaster on suodatinmenetelmään perustuva kahvinkeitin ja euroopan suodatinkahvin juojat ovat perinteisesti löytyneet pohjoismaista. Vienti sinne aloitettiinkin jo vuonna 1971 ja nykyisin

Moccamasterin kehittäjän Cerald-Clement Smitin vi imeisin tuotekehittelyn tulos on tänä vuonna lanseerattu Cup-One, jol la saadaan korkealaatuista kahvia annos kerral laan suoraan mukiin.

MoccaMaster • tAVoitteenA mAAilmAn pArAstA kAhViA • ilmoitus

Kaikki Moccamasterit kootaan käsin ja ni iden toimivuus testataan ennen asiakkaal le lähettämistä.

se on yrityksen suurin markkina-alue, seuraavana on usA. Vientiä on myös mm. Australiaan ja kauko-itään.

kotitalouskeittimien rinnalle tulivat 1980-luvulla myös ammattikäyttöön tarkoitetut tehokkaat kahvinkeittimet, joissa on kaksi keitin- ja lämpöyksikköä.

kestävä käsintehty laatumoccamasterin suosion perustana on kahvin ehdottoman tasaisen ja hyvän laadun lisäksi myös kestävät ja laadukkaat komponentit. laitteet ovat pitkäikäisiä ja niille voidaan myöntää jopa kymmenen vuoden takuu. käyttöiän tultua täyteen lähes kaikki komponentit ovat kierrätettäviä.

- kaikki keittimet ovat alumiinirunkoisia ja ne valmistetaan korkealaatuisista ja kestävistä materiaaleista. keittimen juoksuputkesta suodatinsuppiloon annostellulle kahvijauheelle johdettu vesi on kuumennettu juuri oikeaan lämpötilaan eli 92-96 celsiusasteeseen, selvittää moccamaster nordicin suomen maajohtaja Tiina Airola.

kaikki keittimet valmistetaan ja kootaan käsityönä technivormin tehtaalla Amerongenissa, hollannissa, kuten jo 45 vuotta sitten.

TaVOITTEENa maaIlmaN paRaSTa kahVIa

Moccamaster Professional –mall i t sopivat myös suurtalouskeitt iöön tehokkuutensa ja kestävyytensä ansiosta. Saatavi l la myös mall i , jossa yksi keittoyksikkö ja sen pääl lä lämpimänäpito. Molemmista malleista saatavi l la suoraan vesi johtoverkkoon l i i tettävät mall i t.

- technivormille on tärkeää, että keittimet valmistuvat käsin. Yritys työllistää nykyisin 150 vakituista työntekijää. korkean laadun takaamiseksi jokainen keitin testataan erikseen ennen pakkaamista ja asiakkaalle lähettämistä, korostaa Airola.

kahvialaa kehittämässätechnivorm on aktiivisesti mukana kahvialan kansainvälisissä järjestöissä mm. norjan kahvi-instituutissa, jonka yhteydessä toimii european coffee Brewing centre (ecBc). ecBc on riippumaton kahvilaboratorio ja testaa kahvinkeittimien ominaisuuksia, mm. miten veden lämpötila, suodatusaika ja kahvin lämpötila pysyvät vakioina. kaikille moccamaster-kahvinkeittimille on myönnetty ecBc:n kultainen sinetti. myös speciality coffee Association (scAe) on myöntänyt jokaiselle moccamaster-mallille cold cup -sinetin. nämä hyväksynnät takaavat ostajalle, että kyseinen malli täyttää kaikki laadukkaalle kahvinkeittimelle asetettavat vaatimukset.

www.moccamaster.com

68

laST lOOk

hong kong’s shimao Group has just opened the minimax hotel in shanghai. it’s the f irst in a planned chain aimed at an eco minded cl ientele. the property promises “ten game-changing innovations,” including a purif ication process to give room air “the quality found in a us national park,” a low-alkal ine potable water system and energy-eff icient smartrooms. it is the f irst chinese hotel to receive green stars from both the country’s ministry of construction and a us leed silver cert i f ication.

i f this sounds ambit ious, check out the rendering for another shimao project—an extraordinary 400-bed luxury hotel being bui lt inside a 90 metre quarry outside shanghai.

BY: BOYD FARROW

ChINa’S ShImaO grOUp SETS ITS SIghTS ON ECO-CONSCIOUS gUESTS

the central vert ical circulation atr ium connecting the base to ground level forms a glass “waterfal l .” the cl i ff wi l l be overlooked by the guest room balconies while restaurants (one underwater) wil l be at the bottom. the lowest level wil l contain a leisure and spa complex and pool, and some guest rooms wil l face an aquarium. the project’s uk-headquartered architects Atkins Global says sustainabil i ty is high on shimao’s agenda here too, with the project integrating geothermal energy, solar panels and solar heat energy within the tal l “waterfal l” atr ium. when compete, the hotel wil l be operated by intercontinental hotels Group.

PRESENTS ISSUE NO.25

fooD & BeveRAGe

issUe

hotelier internAtionAl finlAndin seurAAVA julkAisu ilmestYY toukokuussA 2015

ruokA jA juomA teemAllA.

Kiitos seurastasi! Toivottavasti lukuhetkesi oli innostava. otamme mielel lään vastaan palautetta osoitteessa [email protected] i .

samaiseen osoitteeseen voit myös vinkata julkaisuun sopivista jutuista sekä t i lata l isänumeroita.

ki innostaako sinua näkyvyys tulevassa julkaisussa? ota rohkeasti yhteyttä t itt i [email protected] i

mukavaa loppuvuotta toivottaentitt i

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Hotellinx Systems OyUudenmaankatu 6 A20500 TurkuPuh. 02 276 [email protected]

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