"Green Key is a progressive certification scheme which means that there are active and measured steps that need to be taken each year to show that the properties sustainability efforts are not just the same, but actually improving year on year.
"By receiving this award for the second year, Radisson RED has indicated that they are not just committed to operating sustainably, but also to continuous improvement," says Vincent Shacks, sustainable tourism general manager of WESSA, who conducted Radisson RED’s first Green Key Audit.
When asked what sets Radisson RED apart, Roxanne Dovey, Green Key National Coordinator of WESSA, responded: "The Radisson RED can be proud of maintaining and achieving a high standard of excellence. It has demonstrated best practice in a number of categories and associated criteria; the noteworthy categories include the successful leadership of Radisson RED’s environmental manager and Lead Engineer, Armand Ferreira, who has ensured that the hotel is exceeding their Environmental Action Plan targets."
The hotel achieved 78% improvement over the water guideline criteria by the use of alternative rainwater collection – utilising chains instead of rainwater downpipes. The hotel encourages local product support, food waste monitoring and provides space for local small entrepreneurs to sell sustainable products that are based on the surrounding area and businesses "alternative art" culture. "I am sure there will be plenty more sustainable activities to come, Radisson RED is bold in their sustainable approach and are not afraid to try new things in order to demonstrate that they walk the talk," says Dovey.
"Since the inception of the hotel, the vision was to incorporate elements that are environmentally friendly, produce food that is socially conscious and wherever possible, utilise natural and/or recycled materials throughout the hotel," adds Leonie Andereya newly appointed general manager of Radisson RED Hotel V&A Waterfront.
"Sustainability awareness activities for our guests and staff is something that our hotel takes very seriously. We are in the process of implementing calendars and welcome letters made from seed paper. This is to encourage guests to plant trees to offset our carbon footprint. Furthermore, we also host an Earth Hour activity for our guests every year, along with what will become our traditional Vegan Christmas."
Commenting on the overall improvement of sustainable tourism in South Africa, Dovey adds that the uptake of sustainable tourism and ecolabels has been lagging behind slightly: "The recent climatic events we bear witness to daily seems to have created an interest in sustainable tourism as the market is starting to demand responsible accommodation and activities to offset their carbon footprint. I think we will start to see a progressive uptake of sustainable tourism eco-labels in the next five years as business owners will need to verify to their clients, they are indeed responsible," says Dovey.
