Sustainable development

The Landmark London Hotel is committed to environmental stewardship and sustainable practices. As custodians of our planet, we recognise the responsibility to minimise our ecological footprint while providing exceptional service to our guests. We are committed to continual improvement measured by way of annual Benchmarking Assessments.

Our sustainability journey encompasses every aspect of our operations, from energy conservation to waste reduction. By adhering to these principles, we aim to create a harmonious balance between luxury and environmental consciousness. We are committed to consider local employment, suppliers and products and strive to follow fair trade principles whenever possible.

The Landmark London will comply with all relevant legislation, regulations and labour laws and aims to achieve international best practice. We have appointed our EarthCheck Coordinator, who has responsibility for improving the Hotel’s sustainable performance. Our Sustainability and Environmental Taskforce is leading the way to encourage our colleagues to promote our commitment to all key stakeholders including guests, suppliers and contractors.

At The Landmark London we strive to reduce our ecological footprint while maintaining the highest standards of service. From sourcing local, seasonal ingredients to minimising waste and conserving energy, we invite you to join us on this journey towards a sustainable, more responsible future.

 WASTE MINIMISATION & MANAGEMENT

• We diligently separate waste into designated bins for electrical and electronic equipment, cardboard, paper, plastic, glass, lightbulbs, and batteries.
• General waste is collected by Veolia and used as fuel at their Energy Recovery Facility, generating electricity and green, low-carbon heating for housing estates in Southwark.
• Food waste is collected by Veolia and processed to be applied to arable land in Herefordshire.
• Olleco collect and process used cooking oil

EFFICIENT ENERGY USE & WATER CONSERVATION

• Bed linen is changed every 2nd day to balance guest comfort and resource conservation.
• Our public restrooms feature hygienic sensor taps and energy-efficient lighting
• Effective Management of our Building Management System (BMS) has reduced electricity consumption by 7% and gas consumption by 4% since 2018
• Our Bathroom Green Sustainability procedure encourages guests to opt out option of daily towel changes using green cards.

USE OF SUSTAINABLE SOURCED MATERIALS

• We provide guests complimentary coffee capsules made from recyclable aluminium
• Our water bottles are made by using recycled plastic and they are 100 % recyclable
• We use refillable bottles for bedroom toiletries including liquid soap eliminating single use plastics and soap bars.

WHAT MORE?

• Dedicated Sustainability Taskforce Team: Our onsite team continuously drive sustainability efforts.
• Zero Percent Waste to Landfill: We are committed to responsible waste management.

ROOMS & SUITES

• Recycling bins are conveniently placed in bedroom service areas for general rubbish, mixed recycling, batteries, bulbs, cardboard, and food waste.
• We monitor packaging to avoid excessive use of single-use plastics.
• All cleaning products are in refillable formats, eliminating single-use bottles.
• Where possible, we use eco-friendly cleaning materials, such as Aqua Air.
• To reduce our water usage guests can engage with our linen changing programme
• Linen Changing Program: Guests are encouraged to engage with our linen-changing program, where bed linen is changed every second day to balance comfort and resource conservation.
• Sustainable Accessory Kits: We’ve introduced sustainable accessory kits (vanity kit, shower cap, sewing kit, dental kit, shaving kit) on two floors, with plans to roll them out hotel-wide.
• Plastic Toiletry Bottles to Pump Dispensers: We’ve replaced single-use plastic toiletry bottles with eco-friendly pump dispensers in guest rooms.

FRONT OFFICE

• Paperless Handover: We now provide handover information through the TV system instead of paper.
• VIP Pictures on TV: VIP guest information and preferences are displayed on the TV system, eliminating the need for printed materials.
• Reduced CC Payment Proof Printing: We’ve stopped printing proof of credit card payments for each transaction, significantly reducing paper usage.

Additional Initiatives TBC

• Express Check out – We’re exploring an express check-out process through smart TVs, minimizing paper usage.
• Alternative to Printed Downtime Report: We’re actively working on an alternative to the printed downtime report.
• We’re encouraging our team members to use their own water bottles instead of single-use plastic bottles.

LAUNDRY

• Eco Friendly Packaging: No plastic bags used for packing guest folded garments (unless specifically requested).
• Guest garments are placed on biodegradable hangers without covers
• Reduced packaging, We minimize packaging when dealing with guest orders.
• We use sustainable rattan baskets, handwoven and fully eco-friendly.
• For children garment – Plastic hangers are no longer used for children’s garments; all items are folded and presented in baskets.
• Recycling procedure deeply embedded in the department/all-recyclable items separated and disposed accordingly at the end of the day into main recycling bin.
• We deeply embed recycling practices, separating recyclable items and disposing of them accordingly.
• Upcycling Condemned Linen: Condemned linen is repurposed into rags, staff towels, and other useful items, minimizing waste.
• Part of condemned linen, unwanted lost property, or unwanted personal cloths donated to Trinity Hospice.
• Equipment upgrading in progress. Two laundry tumble dryers changed into more energy efficient equipment, with one more replacement planned for June/July 2024.

KITCHENS

• Energy-Efficient Refrigeration: We’ve increased the use of walk-in refrigeration by 70%, reducing individual stand-up fridges and freezers that are less efficient.
• Modern Kitchen Technology: Our new kitchen features the latest technology with minimal gas usage.
• Smart Extraction Hood: Our extraction hood operates on demand, aligning with usage patterns. Slow bulk cooking is done overnight to take advantage of lower electricity rates.
• Efficient Veal Stock Preparation: Veal stock is cooked overnight in a pressure boiler, reducing cooking time and utilizing off-peak electricity rates.
• Sensors in fridge lighting New kitchen, latest technology with minimal gas usage
• Extract Hood on Demand in line with usage

RESTAURANTS & BARS

• We prioritize independent local food suppliers who source locally.
• Free Range Eggs: Only free-range eggs are used.
• Our banqueting menus are seasonal and sustainable.
• We source Tea and Coffee responsibly from ethical suppliers.
• Vegan/Plant-Based Options, all our menus offer vegan and plant-based choices.
• Plastic-Free Buffet and Restaurant avoid single-use plastic items.
• Waste Segregation: Our pantries have efficient waste segregation systems.
• Filtered water is available for guests and staff.

Additional Initiatives

• We source climate-positive brands such as Nadar Gin and Nadar Vodka from Arbikie and Discarded Spirits.
• Natural, biodynamic or organic wines, we intend to reflect our commitment to sustainability in our wine selection.

CONFERENCE & BANQUETING

• Recycling paper: All function sheets are printed double side to avoid waste.
• Meeting Rooms offer In house bottled water
• Food Recycling, left-over food from events is recycled to our canteen
• Only Fairtrade coffee is served in banqueting operations
• Back-of-house waste is carefully segregated.
• We avoid single use plastics (straws, stirrers, coasters)

TALENT & CULTURE

Recruitment

• Applicants apply directly through our online system Harri
• Telephone screening is conducted online, eliminating the need for printed materials
• CV swim lanes – do not print at every stage of recruitment process
• Screening can take place on phone or PC
• CVs are reviewed on Harri prior to interviews.
• Some screening interviews are conducted via zoom/teams for candidates abroad
• Integration of Harri and Fourth (online onboarding – final stages)

Generic

• Structured HR drive for all areas – reducing printing and scanning
• Clearing HR drives regularly (e.g., templates saved once)
• Electronic notice boards in use
• Bins used as agreed – different colours and confidential
• Electronic files (project finished, all individual files uploaded on Fourth)
• All manual notice board have been replaced with electronic

Learning and Development

• Digital Learning Materials: Nominations, handouts, and presentations are all provided digitally. Delegates view materials on laptops, reducing paper waste
• Reusable Water Bottles: New starters receive reusable water bottles, and current team members can purchase branded ones.
• Paperless personnel files, all files have now gone on line
• Laptops have been implemented across all departments – for meetings, training and reviews
• Cycle to work scheme – We encourage local travel reduction through our cycle-to-work program.
• Wellbeing activities -we prioritize employee wellbeing through various activities.
• Giving something back – departmental targets, guest donations

FINANCE

• Implementation of electronic means of approval for payable invoices. This process allowed a significant reduction in printing for invoices, purchase orders, and correspondence with suppliers previously needed to back up the approval of payable invoices.

SALES & MARKETING

• Paperless Contracts: We avoid printing contracts and client agreements, conducting all processes digitally.
• Screen-Based Forecast Meetings: Forecast meetings occur on screens, eliminating paper usage.
• General Waste and Mixed Recycling Bins: Proper waste segregation is practiced.

Opportunity for Improvement (OFI):

• GRC Meetings on TV Screens: We aim to conduct GRC meetings without printing reports.
• Sales & Targets Meetings on TV Screens: Reports for sales and targets meetings will be screen-based