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Planet 21

''Wellness is the complete integration of body, mind, and spirit - the realisation that everything we do, think, feel, and believe has an effect on our state of well-being.''
Greg Anderson



Accor Hotels have been commited to sustainability for many years, and have constantly worked to redefine boundaries. The Planet 21 programme demonstrates the Group's ambitious goals for 2020, based around four strategic priorities: work with its employees, involve its customers, innovate with its partners and work with local communities. Two key issues to tackle will be food and buildings.


At Accor Hotels, we ask our customers to reuse their towels. Savings made on water and energy are used to fund tree planting.
One tree is planted every minute.


For many years, all of Accor Hotels' brands have been committed to the fight against the sexual exploitation of children. Our teams are devoted to fighting against this evil and encourage their customers to do the same.


  • Novotel offers eco-designed beds made from wood sourced from sustainably-managed forests (FSC certified), as well as bedspreads and pillowcases made from recycled bottles.
  • Eco-certified soap, shower gel and shampoo is available in our rooms
  • Environmentally-friendly, eco-certified cleaning products.


In its restaurants, AccorHotels is committed to:

  • Offering healthy, balanced and high-quality food: we use products grown in our kitchen gardens, local products, etc.
  • Reducing food waste
  • Banning the use of overfished species in our restaurants


Campaign is Environmental & Climate Literacy

Education is the foundation for progress. We need to build a global citizenry fluent in the concepts of climate change and aware of its unprecedented threat to our planet. We need to empower everyone with the knowledge to inspire action in defense of environmental protection.

Environmental and climate literacy is the engine not only for creating green voters and advancing environmental and climate laws and policies but also for accelerating green technologies and jobs.

This Earth Day, gather with your community for an Environmental & Climate Literacy Teach-In or another project focused on education. We are launching Earth Day and Teach-In toolkits that will lay out the steps for holding a successful event. Register your event with us and we will support you with promotion and advice.


This now allows us to bottle our own purified still and sparkling water for use in our conference and banquet functions. 

Up until now we have purchased bottled Mt Franklin water in plastic bottles (50,000 per year). The benefits of this new system include:

  • More sophisticated and appealing presentation in line with our brand
  • Reduction in waste plastic bottles

The new water system is called Vestal and will be presented/served in re-usable glass bottles. 


Soap Aid is a not-for-profit organisation founded in Australia. Soap Aid was born from a Melbourne family’s 25 year involvement in the hotel amenities supply business (Concept Amenities) and their deep understanding and consciousness about their commercial impact on the environment and desire to protect the global community.

Michael Matulick, CEO of Concept Amenities, founded and championed Soap Aid in 2011. Until Soap Aid can secure ongoing donations to complete independent set up, it maintains a strong partnership and continues to receive in-kind support from Concept Amenities. Soap Aid is governed by a board of professional volunteers and is an ATO endorsed DGR type 1 and Tax Concession Charity.

Today across the globe 2.4 billion people lack adequate sanitation, causing the spread of infectious diseases and preventable deaths.

As a direct result, a tragic 5.9 million children under the age of 5 died in 2015 with over 50% of those deaths due to preventable childhood infectious diseases and conditions such as pneumonia, diarrhoea, malaria, meningitis, tetanus, HIV and measles. Pneumonia and diarrhoea remain major killers of young children throughout the world today, accounting for 25% of the deaths of children aged less than 5.

To prevent these needless deaths, we collect partially used and discarded soap from hotels in Australia and New Zealand sending them to a central processing plant, where we re-process the soaps and turn them into new, useful bars of soap that will help save lives.

Why Soap?

A plethora of medical research has highlighted the fact that hand washing with soap has a dramatic impact on preventing death and illness caused by diarrhoea, trachoma, worm infection, chronic malnutrition, swine flu, pneumonia, SARS, sickness in AIDS patients and general neonatal mortality. Research by the World Health Organization has shown that by the simple act of a child washing their hands with soap, we could potentially reduce the number of diarrhoea cases by over 40%. Hand washing with soap saves lives!

To reduce waste and landfill in Australia

Every day thousands of hotels around the world discard millions of soap bars that may be used only once or twice.

Australia has a strong dependence on landfill as a form of waste management, and this, unfortunately, leads to waste soap ending up in already overflowing landfills, directly affecting our precious environment. In fact, Australians are the second highest producers of waste in the world behind the US with each disposing over 690Kgs to landfill each year.

Waste sent to landfill sites decays and generates methane that can throw back heat into the atmosphere and is at least 23 times greater than Carbon Dioxide making it a leading contributor to global warming.


Rocklea Fruit and Vegetable Market Visit:

Local Executive Chef Patrice Falantin will share his passion for sustainability and his kitchen secrets during a market visit with his brigade. 

Thursday 20th of April is a great morning for all the Sofitel Brisbane Central chefs to go to the markets, these are the best days to get a visual up market as it’s the busiest trading day.  


Gazpacho recipe from Patrice Falantin

At a young age, we learned to feel guilty for wasting food while other people don’t have any. And maybe we should. Because here’s something astounding: The amount of food waste produced globally each year is more than enough to feed the nearly 1 billion hungry people in the world.

At the Store

1. Shop smart. Plan meals, use grocery lists, and avoid impulse buys. This way, you’re less likely to buy things you don’t need and that you’re unlikely to actually consume. Buy items only when you have a plan for using them, and wait until perishables are all used up before buying more. Check out these apps for extra-easy meal planning.

2. Buy exactly what you need. For example, if a recipe calls for two carrots, don’t buy a whole bag. Instead, buy loose produce so you can purchase the exact number you’ll use. Likewise, try buying grains, nuts, and spices from bulk bins so you can measure out exactly what you need and don’t over-buy (Just note that there's a difference between buying in bulk and buying from bulk bins; the first one can actually create more waste if we buy more than we can realistically use). Bonus: This tip will save some cash, to boot.

3. Be realistic. If you live alone, you won’t need the same number of apples as a family of four (unless you really like apples). If you rarely cook, don’t stock up on goods that have to be cooked in order to be consumed (such as baking supplies or dried grains and beans).

4. Buy funny-looking produce. Many fruits and vegetables are thrown away because their size, shape, or colors don’t quite match what we think these items “should” look like. But for the most part these items are perfectly good to eat, and buying them at a farmer’s market or the grocery store helps use up food that might otherwise be tossed.

5. Have a Plan B. Let’s say you buy Camembert to make a fancy dish for that fancy dinner party — and then the dinner party is canceled. Don’t toss the cheese! Instead, come up with a backup recipe and use it in a different dish (or just eat it plain, because c’mon — it’s cheese).

At Home

6. Practice FIFO. It stands for First In, First Out. When unpacking groceries, move older products to the front of the fridge/freezer/pantry and put new products in the back. This way, you’re more likely to use up the older stuff before it expires.

7. Monitor what you throw away. Designate a week in which you write down everything you throw out on a regular basis. Tossing half a loaf of bread each week? Maybe it’s time to start freezing half that loaf the moment you buy it so it doesn’t go stale before you’re able to eat it.

8. Take stock. Note upcoming expiration dates on foods you already have at home, and plan meals around the products that are closest to their expiration. On a similar note, keep a list of what’s in the freezer and when each item was frozen. Place this on the freezer door for easy reference and use items before they pass their prime.

9. Designate one dinner each week as a “use-it-up” meal. Instead of cooking a new meal, look around in the cupboards and fridge for leftovers and other food that might otherwise get overlooked.

10. Eat leftovers! Brown-bag them for work or school for a free packed lunch. If you don’t want to eat leftovers the day after they’re cooked, freeze and save them for later (just remember to note when you froze them so you can use them up in a timely fashion).

11. Use it all. When cooking, use every piece of whatever food you’re cooking with, whenever possible. For example, leave the skin on cucumbers and potatoes, sauté broccoli stems along with the florets (they taste good too; we promise!), and so on. Bonus: Skins and stems often have provide additional nutrients for our bodies.

12. Store better. If you regularly throw away stale chips/cereal/crackers/etc., try storing them in airtight containers — this should help them keep longer (or, of course, just buy fewer of these products).

13. Repurpose leftovers scraps. Use vegetable and meat scraps in homemade stocks, and use citrus fruit rinds and zest to add flavor to other meals. Want more ideas? Check out these resources for using up food scraps.

14. Check the fridge. Make sure it’s functioning at maximum efficiency. Look for tight seals, proper temperature, etc. — this will ensure that the fridge keeps food fresh as long as possible.

15. Preserve produce. Produce doesn’t have to be tossed just because it’s reaching the end of its peak. Soft fruit can be used in smoothies; wilting vegetables can be used in soups, etc. And both wilting fruits and veggies can be turned into delicious, nutritious juice.

16. Donate what you won’t use. Never going to eat that can of beans? Donate it to a food kitchen before it expires so it can be consumed by someone who needs it. Check out this resource to locate a food bank near you.

17. Donate the gross stuff, too! Many farmers happily accept food scraps for feeding pigs or adding to a compost heap. To find farms near you.

18. Store food properly in the fridge. Learn how and where to store specific products in the fridge, and they’re likely to keep longer (hint: they don’t call it the “produce drawer” for nothin’!).

19. Store things properly in the freezer. Same as above: How and where we store products in the freezer makes a difference in how long they’ll last.

20. Can it. Got more fruit than you know what to do with? Try canning it so it’ll last for months to come. (Plus, who doesn’t love eating “fresh” peaches in winter?)

21. Pickle it. Both fruits and vegetables can be preserved through an easy pickling process.

22. Understand expiration dates. Turns out those expiration datesdon’t always have to do with food safety; rather, they’re usually manufacturers’ suggestions for peak quality. If stored properly, most foods (even meat) stay fresh several days past the “use-by” date. If a food looks, smells, and tastes okay, it should be fine. If any of these elements are off, then it’s time to toss it.

23. Compost! Hate potato skins? Don’t feel like turning wilted vegetables into soup stock? No worries; food scraps still don’t need to be tossed. Just start a compost pile in the backyard or even under the sink, and convert food waste into a useful resource.

During mealtime

24. Check in with your belly. Here it is, ladies and gentlemen: The solution to the “clean your plate!” issue. Simply take a moment to ask your body what it wants to eat, and how much — and then serve yourself that. Or simply start with less food on your plate. If you want more, you can always go back for it — but this way you won’t find out that you’re full and still have a heap of food in front of you. In fact, one study found that reducing portion sizes is an easy way to reduce food waste .

25. Split the dish. If eating out, split a dish with a friend so you don’t waste half of the giant portion sizes found at many restaurants.

26. Take home leftovers. Even if you’re not into splitting meals, those portion sizes don’t have to be wasted. Just ask to take leftovers home (bonus eco points if you bring your own reusable container!), and you’ve got yourself a free lunch the next day.

27. Share. Made a quadruple recipe of a casserole you ended up disliking? Gift it to friends, family, or neighbors — they’re likely to be grateful for the saved money and time.

28. Go trayless. When eating in a cafeteria, skip the tray. Doing so isassociated with a reduction in food waste, possibly because it’s harder for people to carry more food than they can actually eat.

29. Educate other people. Sure, nobody likes a Debbie Downer at the dinner table. But turns out simply being aware of the issue of food waste can help make people more attentive to wasting less .


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