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  • Home
  • About
    • Partnership
  • Resources
    • Handbooks
    • Database of best practices
    • Library of reports
    • Webinars and Conferences
  • Circular Tourism Platform
    • Forum
    • E-learning Platform
  • News and Articles
  • SMES
  • Contact
  • Search
  • EnglishEnglish
    • EnglishEnglish
    • GreekGreek
    • EspañolEspañol
    • RomânăRomână
    • MacedoniaMacedonia
    • ShqipShqip
    • ItalianoItaliano

Home - CIRCULAR PRINCIPLEStitle_li=DESIGN OUT WASTE AND POLLUTIONtitle_li=FOCUStitle_li=Hoteltitle_li=PROVIDERtitle_li=REUSE

Water saving at SAMBA Hotel

  • CIRCULAR PRINCIPLES
  • DESIGN OUT WASTE AND POLLUTION
  • FOCUS
  • Hotel
  • PROVIDER
  • REUSE
  • CIRCULAR PRINCIPLES
  • DESIGN OUT WASTE AND POLLUTION
  • FOCUS
  • Hotel
  • PROVIDER
  • REUSE

Water saving at SAMBA Hotel

CONTEXT AND OBJECTIVE The proposed demEAUmed solution integrates innovative water treatment technologies, TICs and water management tools. Different proven water treatment technologies at pre-marketable level were properly combined to treat

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Instock rescues food surplus to turn it into meals

  • KEEP PRODUCTS AND MATERIALS IN USE
  • RESTAURANT
  • REUSE
  • KEEP PRODUCTS AND MATERIALS IN USE
  • RESTAURANT
  • REUSE

Instock rescues food surplus to turn it into meals

CONTEXT AND OBJECTIVE A Dutch consumer throws away around 47 kilos of food on an annual basis, which translates into financial loss but also into spoiling all related activities such

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Green mobility at Val d’Hérens

  • Hotel
  • KEEP PRODUCTS AND MATERIALS IN USE
  • REUSE
  • Hotel
  • KEEP PRODUCTS AND MATERIALS IN USE
  • REUSE

Green mobility at Val d’Hérens

CONTEXT AND OBJECTIVE The Maya Boutique Hotel opened in 2012 in the Swiss Alps. It is a pioneer hotel with a unique ecological concept, combining luxury, innovation and sustainability; the

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Giving hotel a second life atfurniture Ibis Sisteron

  • Hotel
  • KEEP PRODUCTS AND MATERIALS IN USE
  • REUSE
  • Hotel
  • KEEP PRODUCTS AND MATERIALS IN USE
  • REUSE

Giving hotel a second life atfurniture Ibis Sisteron

CONTEXT AND OBJECTIVE The idea for this project came from the hotel wish to reduce its environmental impact, try to reach zero waste and assert their commitment towards society.Instead of

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Greet rethinks its design with upcycled furniture

  • Hotel
  • KEEP PRODUCTS AND MATERIALS IN USE
  • REUSE
  • Hotel
  • KEEP PRODUCTS AND MATERIALS IN USE
  • REUSE

Greet rethinks its design with upcycled furniture

CONTEXT AND OBJECTIVE The definition of Greet is “to welcome, meet, receive” and marks a return to the essentials of the hotel industry, embodying the philosophy of sharing, with the

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A systematic approach to waste minimisation at Strattons hotel

  • DESIGN OUT WASTE AND POLLUTION
  • Hotel
  • RECYCLE
  • REDUCE
  • REUSE
  • DESIGN OUT WASTE AND POLLUTION
  • Hotel
  • RECYCLE
  • REDUCE
  • REUSE

A systematic approach to waste minimisation at Strattons hotel

CONTEXT AND OBJECTIVE Strattons Hotel is a small hotel in Norfolk. Participation in 1997 by the hotel’s owners in a Waste Minimisation Project led to the development of a formal

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