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Plan 10

Plan 10 is a strategic environmental plan implemented in 2010 with the aim of reducing the consumption of energy and water, CO2 emissions and waste production by 10% by the year 2015.

Thanks to the numerous environmental management initiatives involved in the implementation of this Plan that improve our energy efficiency, we contribute towards maintaining the balance between nature and society.

Our key commitments

  • Programmes to reduce the generation of solid and dangerous waste.
  • Training programmes to raise environmental awareness.
  • Secure the active participation of our guests and providers.
  • Guarantee compliance with current national, regional and local environmental legislation.
  • Encourage local employment.
  • In purchasing processes, prioritise the acquisition of local products and services.
  • Join local organisations in activities related to the environment.
  • Continuously improve all our processes, especially those that have a bearing on social and cultural, economic and environmental aspects

Environmental Statement

At H10 Hotels we are working towards the Sustainable Management of our activity by applying a Policy for the Conservation and Improvement of Cultural Heritage and Economic and Social Development of our destinations, through the effective management of all our resources.

The implementation of our Responsible Tourism System has allowed us, among other things, to create a Good Environmental Practices programme that guarantees the conservation of the area and raises the awareness among employees, suppliers and customers.

Energy consumption

-10%

2010: 29,1 kWh/guest


2015: 26,2 kWh/guest

Water consumption

-10%

2010: 324 L/guest


2015: 292 L/guest

Waste Production

-10%

2010: 4,72 Kg/guest


2015: 4,25 Kg/guest

COEmissions​

-10%

2010: 16,2 Kg CO2/guest


2015: 14,7 Kg CO2/guest​

Good Energy Consumption Practices

  • Carry out awareness and training campaigns for employees on energy saving.
  • Schedule equipment operation to avoid excessive consumption during peak hours and distribute it during off-peak hours which require lower consumption
  • Use computer equipment in low consumption mode
  • Replace boilers and cleaners with high efficiency equipment
  • Install, whenever possible, devices that use alternative energy sources
  • Disconnect unused electrical systems
  • Install timer switches, which turn off automatically
  • Make the most of natural light
  • Use LED and low energy lighting
  • Implement motion detectors in corridors, service areas, etc
  • Maintain a good level of cleanliness in lighting systems
  • Use devices on doors and windows to avoid heat-cold leaks
  • Use variable-frequency drives in motors and fans
  • Do not leave magnetic cards (room keys) in the power slot when leaving the room so as not to waste electricity
  • Use cold wash settings and full loads in laundry
  • Ensure cold stores are properly sealed
  • Wash at the right temperature and only when washing machines and dishwashers are completely full, or else use a half-load or eco-friendly wash setting
  • Instruct and train the kitchen staff to turn on the appliances just before using them and to use just the right amount of water for cooking

Good Water Consumption Practices

  • Carry out awareness and training campaigns for employees on water saving.
  • Monitor water consumption daily to detect possible wastage.
  • Detect and fix possible faults and leaks in the facilities.
  • Descale hard water to keep the facilities clean.
  • Use hoses for watering trees, sprinklers for large areas and drip irrigation for parterre.
  • Use native plants adapted to the climate of the area.
  • Use treated water for irrigation.
  • Use aerator and flow limiters in taps and showers.
  • Use low-consumption or dual-flush cistern devices to reduce consumption.
  • Install dual-flush cisterns with two buttons.
  • Use treated water for irrigation.
  • Awareness posters for guests in rooms (don’t waste water, towel washing and frequency of sheet changes).

Good Waste Production Practices

  • Control the amount of waste generated by the hotel (per year, overnight stay, etc.).
  • Classify packaging and sort it into different types.
  • Separate special waste (toner, printer cartridges, cooking oil, etc.).
  • Place signs in visible places to remind staff and guests of the need to separate waste.
  • Separate dangerous waste (batteries, phosphorescent light bulbs, motor and generator oil, aerosols, etc.).
  • Prioritise bulk consumption to cut down on packaging.
  • Use recycled products.

Good CO2

  • Use of renewable energies such as geothermal biomass and solar energy to reduce consumption, as well as CO2 emissions
  • Use of green energy sources to reduce consumption and, therefore, CO2 emissions
  • Participation in certified projects to reduce CO2 emissions

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© H10 Hotels, C/ Numància, 185 - {0} 08034 Barcelona, Spain

© H10 Hotels, C/ Numància, 185 - {0} 08034 Barcelona, Spain
+(34) 900 444 466
reservas@h10hotels.com