Green in every detail

Ever since the Monte-Carlo Beach received its first Green Globe certification, the resort has actively pursued sustainable initiatives, from transport to waste and energy management.

Emmanuel Taillandier, Directeur Adjoint Monte-Carlo Beach :  « L’écologie, un engagement permanent pour préserver l’avenir ».

In 2014 the Monte-Carlo Beach and Monte-Carlo Bay both obtained their first Green Globe certifications, a demonstration of their commitment to the environment. However, the process did not stop there – nor should it. Since then, the Monte-Carlo Beach has pursued a host of green initiatives focusing on zero plastic, waste recycling and sustainable management of energy and water. The beach resort has invested in creating a refuge for the League for the Protection of Birds, and has even contributed to the construction of an underwater dike to protect the coast. “This is an ongoing commitment to protecting the future,” explains Emmanuel Taillandier, Deputy Director of the Monte-Carlo Beach. It’s a matter of perseverance, then, for all the staff of this Relais & Châteaux hotel, who were delighted to receive the 2022 Hotel & Lodge Awards Green Special Prize. Today, the recognition gained by this hotel enhances the entire resort, encouraging its other establishments to follow similar strategies. To date, six of the group’s establishments have been awarded the Green Globe certificate, thanks in particular to the initiatives of their Green Teams, who all follow an inspirational ethos: “Go Sustainable !”.

Navette resort « green »

Pour une mobilité douce.

Promoting eco-responsible actions
According to Monique Lanord, General Housekeeper of Hôtel Hermitage Monte-Carlo, ecology is about “Respecting the environment and wildlife, protecting the next generation and leaving them a beautiful planet as their legacy.” The luxury hotel has a Green Team with twenty staff who are dedicated to sustainable actions. This commitment takes many forms, including small measures such as “hunting” for light, turning off air conditioning in unoccupied rooms and triaging waste. At Le Louis XV – Alain Ducasse restaurant in the Hôtel de Paris, pastry chef Sandro Michelo sees ecology as “the quintessence of regional products”. Michelo is a father and believes that sustainability is a duty we all have towards future generations. These are just a few examples of the overall direction of the group, which aims to reduce its carbon emissions by working on several areas: developing low-carbon modes of transport, implementing an active recycling policy, combating food waste and purchasing electricity with a guaranteed renewable energy equivalent. The result is a multi-pronged, long-term approach.