Reduce Reuse Recycle – The 3 big “R”


At Clayton Crown Hotel, we committed to running a sustainable business that will protect and benefit our Earth for generations to come. With this in mind, we are consciously planning for ways to lessen our environmental impact and reduce our Co2 footprint.

Our plans aim to Reduce, Reuse, Recycle and minimize the environmental impact of our business, provide training to staff and guests, actively participate in local environmental activities.

Recycling


Glass recycling

We established a return system with most of our suppliers on glass bottles and containers, have a separated glass recycling bins at our bar, and restaurants.

General Waste

Clayton Crown Hotel is seeking to minimize general waste and even eliminate landfill waste entirely.

We install separate recycle and general waste bins on every floor and around the hotel, as well educate our staffs to follow proper recycling procedures to make sure that different types of waste are separated correctly.

Every month we hold a Green Meeting where everyone can update on their Environment work progress, sharing new ideas. The aim is to spread the news, help every member of the team understand more about Environmental Works, and get them inspired to join.

Food Waste

Our chefs are conscious about food waste, all ingredients are ordered and used at the right amount to make sure we minimize the waste level.

In December, we changed our food waste management company, which scheduled to collect food waste 2 times per week, and from there, food waste will be used in various ways to help to environment and communities.

We aim to reduce our food waste to at least 30% this year, reduce the total food waste to around 0.4 tonnes per cubic meter.

Some other initiatives include:

  • Undertake mini audit weekly on plate waste, prep waste, spoilage, and general food waste to identify potential food saving options.
  • Crusts off loaves are used for stuffing, breadcrumbs instead of going to waste
  • Older fruits are used for smoothies
  • Vegetable peelings for stock
  • Regularly check plastic, wrappers, as well as cutlery, are separated from food waste bins.
  • As much as we can, food ingredients are source from local brands and environmentally friendly companies.

Dry Mixed Waste

Bathroom bin wastes are entering the dry mix recycling, this means condoms, nappies, sanitary towels and even medical items such as pills, syringes and other medical items will enter the recycling waste stream.

The accommodation team will then sort out all dry waste following 2 bag systems and ensure it is correctly recycled to protect waste contractors who then will manually go through and sort these waste.

 

Reduce


Lighting

We have on-site parking which we must keep the lights on around the clock, and consume lots of energy. Because of this, we are looking to change all lights to LED light, this implementation will help to reduce electricity use tremendously, and also benefit the final cost to more than 15%.

After the car park, we will also change all lights in bedrooms and around the hotel, corridors to LED lights to further electricity reduction.

Single-use plastic

Replacing single-use plastic bottle shampoos and soaps with dispensers has reduced plastic bottle use significantly based on occupancy, all of our used soaps and old toilet rolls are promised to donate to charity eliminating single-use items.

Avoid as many single-use items as possible, from a single-use plastic straw are now replaced with recycled paper straws, all stirrers are made from environment-friendly wood.

Small milk sachets are replaced by offering our guests fresh milk directly from the bar or restaurant.

Reduce towel washing

We encourage our guests to reuse in-room towels, this will help us to reduce towel washing which causes a big amount of water usage, we monitor the use of the towel policy regularly to ensure a reduction of a minimum of 30% monthly is achievable.

Water-saving projects

In all of our bedrooms, we installed a controlled flow showerhead to slower flow rates to at 8 – 10 liter per minute only which will help us to save 11038 cubic meters of water per annum

Tap flow rates are measured on all floor to be at 4 – 6 liters per minute, we are doing good on this area and aim to continue monitoring this aspect to make sure we keep the tap water usage to the minimum as possible.

The accommodation team is trained about our double flush policy with the standard being 2 flushes and check flush, this year we are looking for a new supplier and trainer to adapt a single flush policy to save at least 1 flush per change over and potentially will save 775 cubic meters.

 

Reuse


Reusing Towels Actually Does Make a Difference!

This is not a money-saving ploy spun up by us, it is tested and approved that reusing towels and not changing sheets every day really does save a significant amount of water and energy, at the end of the day this will help save our environment.

We are looking to implement a new scheme to both benefit our guests and environment by giving reward to guests every time they skip room cleaning.

Apart from towels, and bedroom sheets, we reuse everything as much as we can, from papers in the office to packaging.

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