Events
All rooms with led light;
Rooms with thermostat for air conditioning control and economy;
Boosting the sale of gallons of water at events, to reduce the use of pet

F&B
Segregate cooking oil and dispose of it in an environmentally correct way;
Reduce food waste (By reducing the technical sheet, studying the amount needed at buffets and events);
Reduce the use of plastic film;
Information for suppliers to avoid secondary packaging and cardboard box;
Seasonal Fruits;
Waste management: Separation of cardboard boxes and correct disposal with a specialized company;
Water in tetra pak, as an option in the Restaurant and Lobby Bar;
Biodegradable straw;
Booklet on Allergens
Estação Mais Saúde, available every day for breakfast for guests (lactose-free cake, wheat-free, nuts, cereals, fit cake, vitamin, omelte.... among others) identified with pictograms;
Collection of beer caps for donation;
Ecological cups - Ecofoodpack Company.

Management and People
Food donation campaigns;
Clothing donation campaigns (warm clothing);
Diversity and inclusion;
Connection Project - A series of monthly meetings addressing issues that encourage respect for others;

Governance
Donations of trousseau and clothes forgotten by guests (respecting the rule) to charity.
Save the Planet (towels and bedding)
Collection/separation of recyclables is already carried out (cardboard, plastics, cans, PET bottles).
Daily change of sheets can be requested, but it is not systematic;
Donation of caps;

Quality
Internal ESG Committee;
Warm clothing campaign with guests;
Project certifications for ESG;
Awareness of reception and care for people with special needs;

Reception
Prefer electronic registration of customers, as well as communications and promotions by e-mail or electronic means;
Use of refillable toners;
Donation of cold weather clothes;

Maintenance
Lamps access with presence sensor;
Gradual replacement of fluorescent lamps with LED lamps;
Construction project for the use of natural lighting in some areas, reducing the use of electricity;
Energy savers;
Separation of batteries and lamps;
Flushing with water control;
Awareness and education on the use of water resources;
Lighting control with presence sensors in environments where there are no activities (example: Stairs, G4...);

Slip Bookings
of Bookings;
Application of LGPD processes;

Library for employees
In addition to other projects that aim to meet specific needs and promote access to knowledge, the Golden Tulip Goiânia Address promotes the “Library for employees” initiative. This action provides shelves with books and exclusive rooms, providing a comfortable environment for employees to read.

Events
Construction project to use natural lighting in some areas, reducing the use of electricity;

Purchase of filters that will be used at events to reduce the large volume of bottles and plastic used;

Canned water in the minibar for guests;

F&B
Acquisition of semi-processed orange juice in packaging with larger volumes;

Segregate cooking oil and dispose of it in an environmentally correct manner;

Reduce food waste;

Reduce the use of plastic film with covers for carts when transporting food;

Seasonal fruits;

Reservations
Refueling station for electric cars;

Front desk
Collection/separation of recyclables is already carried out (cardboard, plastics, cans, PET bottles);

Use of refillable toners;

Non-use by employees of disposable cups in the work and cafeteria sectors;

Gradual replacement of fluorescent lamps with LED lamps (longer useful life and lower consumption);

Napkin holder in the cafeteria per table, allows you to only take what is necessary;

Game Space in front of HR for a moment of interaction and relaxation for employees;

Refueling station for electric cars;

Solar power plant;

Number of women in hotel management;

Diversity and inclusion;

Donation of bottle caps;

Correct disposal of cooking oil;

Health actions for employees;

Women's Day, Father's Day, etc.;

Donation of cold clothing;

Presence sensors;

Energy savers

Bathroom
Acquisition of hydrodispersion toilet paper, used in guest bathrooms;

Save the Planet (towels and bed linen);

Room
Supplier of cleaning and hygiene products (Diversey) with training for employees on the correct way to use and control to avoid excessive use/consumption;

Daily change of sheets can be requested, but it is not systematic;

Acquisition of cleaning products in packaging with larger volumes;

Donations of linen and clothes forgotten by guests (respecting the rules) to charity;

Save the Planet (towels and bed linen);

Canned water in the minibar for guests;

Golden Tulip Natal Ponta Negra presents several sustainable actions. The objective is, in addition to preserving the environment, to provide a greener experience and environmental awareness for guests, employees and the local community, also multiplying excellence in hospitality. The hotel acquired a photovoltaic plant for energy reuse and now offers parking with chargers for electric cars and identification bins to facilitate the separation of recyclable waste, which is subsequently sent to the recycling bin. Other actions included replacing amenities in individual plastic packaging with dispensers, replacing physical menus with QRcodes in the apartments, in addition to a photovoltaic plant and guidance on the importance of removing the key card from the door so that the energy is suspended.

Events
We purchased two electric water fountains for each event room. This way we reduce the large volume of use of bottles and plastic.

F&B
Recyclable oil disposal at a factory that produces soap. In return we receive general cleaning products.

Reservations
A4 papers that would otherwise be discarded are reused (using both sides)

Front desk
Reception Desk
Charging station for cell phones or tablets, etc.
Women's Day, Father's Day, etc.
Separation of piles with Governance
Presence sensors and several common areas
A4 papers that would otherwise be discarded are reused (using both sides)

Bathrooms
Taps and showers are equipped with regulators and consumption reducers.

Events
In the Events rooms, all lighting is done with LED and the hotel uses alternative energy sources of electricity (Free Energy Market).

Water available to participants is in a 20-liter gallon, eliminating the use of disposable bottles

F&B
Preference for seasonal products, in order to reduce costs and promote local producers.

Acquisition of semi-processed orange juice in packaging with larger volumes.

Segregate cooking oil and dispose of it in an environmentally friendly manner.

Reduce food waste, with awareness of the food team

Front desk
Reception Desk

Prefer electronic customer registration, as well as communications and promotions via email or electronic means.

Collection/separation of recyclables is already carried out (cardboard, plastics, cans, PET bottles).

Use of refillable toners.

Employees do not use disposable cups in the work and cafeteria areas.

Gradual replacement of fluorescent lamps with LED lamps (longer useful life and lower consumption).

Napkin holder in the cafeteria per table, allows you to only take what is necessary.

Children's Day involves an action with employees' children.

Refueling station for electric cars;

Internal ESG Committee;

Recyclable waste donated to recycling cooperative;

Donation of kind to two charities;

Certificates that hotels receive in relation to actions in certain social projects;

Correct disposal of cooking oil;

Donation of warm clothing - winter solidarity campaign;

Separation of batteries and lamps for proper disposal and recycling;

Presence sensors on all floors of the hotel, with LED lights as well;

Energy savers in apartments;

Support for the community of Local Artisans, with their work displayed on a display at Reception and indication of where to purchase the products.

Events
Filters that are used at events to reduce the large volume of bottles and plastic used;

Provision of space to carry out actions with employees;

Rooms with thermostat to control and save air conditioning;

F&B
Restaurant with thermostat to control and save air conditioning;

Purchase of goods from local suppliers to strengthen the city's commerce;

Plastic coffee stirrers replaced by small spoons;

Segregate cooking oil and dispose of it in an environmentally correct manner;

Reduce food waste; 

Seasonal fruits;

Napkin holder in the cafeteria per table, allows you to only take what is necessary;

Purchase of plastic egg trays;

Reservations
Reserves slip;

Front desk
Prefer electronic customer registration, as well as communications and promotions via email or electronic means;

Using refillable toners;

Diversity and inclusion;

Conexão Project - A series of monthly meetings addressing topics that encourage respect for others;

Gradual replacement of fluorescent lamps with LED lamps (longer useful life and lower consumption);

Interactive actions with guests focusing on ESG communication. Ex: questions worth prizes with the leisure audience;

Maintenance
Gradual replacement of fluorescent lamps with LED lamps (longer useful life and lower consumption);

Responsible battery disposal 
Lighting with presence sensor (pantry, stairs and administrative);

HR + Managers and Management
Food ticket distributed to all hotel employees, respecting the condition of achieving goals;

Children's Day an action is carried out with employees' children;

Women's Day, Father's Day, etc.;

Donation of cold clothing;

Health actions for employees;

Cash management;

Project fly high - Program aimed at employee education; 

Bathroom
Hydro-dispersion toilet paper, used in guest bathrooms;

Taps and showers are equipped with regulators and consumption reducers;

Save the Planet (towels and bed linen);

Room
Supplier of cleaning and hygiene products (Diversey) with training for employees on the correct way to use and control to avoid excessive use/consumption;

Save the Planet (towels and bed linen);

The sheets are changed every 3 days for long periods, but it is not systematic;

Exchange of Amenites for dispensers;

Donation of layette (bed linen);
Reuse of layette waste (for cleaning cloths);

Acquisition of cleaning products in packaging with larger volumes;

Events
Update of the contract with a clause on waste generated at events that must be sent, by those responsible for promoting the event, to final disposal when not suitable for recycling and to sorting when suitable for recycling;


Construction project to use natural lighting in some areas, reducing the use of electricity.
(We use natural light in the Foyer);

Purchase of filters that will be used at events to reduce the large volume of bottles and plastic used. (We prioritize the sale of water in suqueiras with supply from a drinking fountain with a filter);

Canned water in the minibar for guests;

F&B
Purchasing plastic egg trays. (We have been using it for 5 years);

Acquisition of semi-processed orange juice in packaging with larger volumes;

Segregate cooking oil and dispose of it in an environmentally correct manner;

Reduce food waste;
 
Reduce the use of plastic film with covers for carts when transporting food;

Seasonal fruits.

Reservations
Reserves slip;

Events
Skylight in event bathrooms, generating savings with natural light;

Changing pet water bottles to canned water;

F&B
Acquisition of semi-processed orange juice in packaging with larger volumes;

Segregate cooking oil and dispose of it in an environmentally correct manner;

Reduce food waste;

Reservations
Reservation slip not printed;

Front desk
Prefer electronic customer registration, as well as communications and promotions via email or electronic means;

Use of refillable toners;

Non-use by employees of disposable cups in the work and cafeteria sectors;

Donation of bottle caps;

Bathroom
Showers are equipped with regulators and consumption reducers;

Save the Planet (towels);

Room
Supplier of cleaning and hygiene products (Diversey) with training for employees on the correct way to use and control to avoid excessive use/consumption;

Daily change of sheets can be requested, but it is not systematic;

Acquisition of cleaning products in packaging with larger volumes;

We eliminated plastic from the minibar and replaced the canned water in the minibar for guests;

Presence sensors in corridors;

General
Partnership with community and local businesses, contributing to city events;

Complimentary bike ride for superior apartments;

Reuse of rainwater;