Radisson Safari Hotel Hoedspruit in Limpopo has achieved Verified Net Zero status following a sustainability programme covering its energy use, dining, waste management, water conservation and procurement.
The 138-room property, located near Kruger National Park and Blyde River Canyon, has combined on-site solar generation and electrified operations with renewable-energy procurement solutions developed in partnership with SolarAfrica. Its status was independently verified by TÜV Rheinland under Radisson Hotel Group's Verified Net Zero (VNZ) programme, which addresses emissions across Scopes 1, 2 and 3.
The project illustrates how an existing hotel can reduce its environmental footprint through changes to its energy supply and day-to-day operations, while maintaining the guest experience.
Renewable energy
The hotel's energy strategy combines on-site solar generation with renewable electricity procurement. Radisson's programme includes renewable guarantees of origin, while SolarAfrica supplied Renewable Energy Certificates (RECs) to address the hotel's immediate renewable electricity requirements.
A solar wheeling agreement between the hotel and SolarAfrica is scheduled to take effect in 2027, providing an additional source of renewable electricity through the national grid.
Wheeling enables businesses to procure electricity generated at an off-site renewable-energy facility, with an equivalent contracted volume allocated to their consumption through the grid. This can provide an alternative for properties with limited rooftop space or restrictions on installing their own generation infrastructure. SolarAfrica identifies utility-scale solar facilities such as its SunCentral project as potential sources of this electricity.
David McDonald, CEO of SolarAfrica, said the partnership involved understanding the hotel's existing infrastructure and energy objectives before identifying suitable solutions.
"Every business has different energy goals, and the starting point isn't always a new solar installation. It's about understanding what the business is trying to achieve, what infrastructure it already has in place and how we can build on that."
McDonald said the partnership aimed to meet the hotel's immediate renewable-energy requirements while supporting its longer-term ambitions without requiring a complete overhaul of its energy infrastructure.
"For many hotels, rooftop solar can only take them so far. Some don't own their buildings, while others simply don't have sufficient space to generate the electricity they need. A lot of the traditional energy agreements also tie you into a 20-year plan, which, in the current economic climate, simply isn’t the way businesses are looking at their energy strategies anymore,” he adds.
He said the development of wheeling and other virtual power options had introduced greater flexibility into renewable-energy procurement, allowing businesses to consider solutions that suit their operational requirements.
Hotel operations
The renewable-energy arrangements form part of a wider programme of operational changes at the hotel.
Electrification extends across several areas of the property. The kitchen makes extensive use of electric equipment, heat pumps provide hot water for guest rooms, and electric golf carts and three-wheel utility vehicles support daily operations.
Water and waste management are also central to the programme. The hotel recycles 100% of its wastewater through its own treatment plant, while waste separation and specialist recycling partnerships support its efforts to divert waste from landfill. Shodulla Recycling handles plastic, glass and paper, while Egg Brothers processes food waste through composting and worm farming.
The hotel has introduced bulk bathroom amenities, with containers returned to the supplier through a closed-loop recycling system. Radisson says the arrangement supports 100% recycling and zero waste to landfill for these containers. Glass water bottles further reduce packaging waste, while additional amenities are provided on request to limit unnecessary consumption.
Guests are encouraged to reuse towels and make use of flexible housekeeping options, helping conserve water and energy while reducing the use of cleaning products. The STAY e-concierge app also brings hotel information and guest requests into a digital platform, reducing the need for printed materials in bedrooms.
Food and beverage operations form another part of the hotel's approach. Working with food sustainability platform Klimato, the hotel is introducing carbon-labelled menus to help guests understand the emissions associated with their dining choices. Carbon-footprint data also allows the culinary team to review ingredients and recipes, develop lower-carbon options and manage the impact of its food offering. Lower-carbon choices are prioritised on menus and buffets.
The approach extends to supplier partnerships. Through Zanetti Collection, used Hausbrandt coffee bags are repurposed into reusable shopping bags through a local community sewing project, supporting employment and social programmes. The hotel also uses compostable coffee capsules and Ronnefeldt tea products with recyclable packaging and compostable tea bags.
Staff training, energy monitoring and preventative maintenance underpin these initiatives, making resource efficiency part of everyday decisions across housekeeping, engineering, food and beverage, and front office operations.
Verified Net Zero
Radisson Hotel Group's Verified Net Zero programme follows a reduction-first approach, addressing emissions across three scopes. Scope 1 covers direct emissions from sources owned or controlled by the hotel, Scope 2 covers emissions associated with purchased energy, and Scope 3 covers other indirect emissions across its value chain.
The programme aims to virtually eliminate Scope 1 and Scope 2 emissions through electrification and renewable energy, while significantly reducing Scope 3 emissions through changes to food and beverage, waste, laundry, amenities, procurement and other hotel operations. Residual emissions that cannot yet be eliminated are addressed through carbon removal credits.
At Hoedspruit, these credits are procured through Greentrade from the South Africa-based GRASS project. TÜV Rheinland independently verifies the hotel's status against the Net Zero Methodology for Hotels.
Tim Cordon, chief operating officer for the Middle East, Africa and South East Asia Pacific at Radisson Hotel Group, said bringing the programme to the region demonstrated how lower-carbon hospitality could be implemented across different destinations.
“Bringing our Verified Net Zero program to Africa is an important step in making lower-carbon hospitality a practical choice across more destinations. At Hoedspruit, the natural surroundings are a defining part of why guests visit, making this a particularly meaningful place to introduce the program.
"The hotel demonstrates how investment in renewable electricity, electrification and everyday operational changes can reduce environmental impact while maintaining a compelling guest experience. It also gives our owners and teams across Africa a practical example of how existing hotels can contribute to the transition toward net zero.”
Inge Huijbrechts, chief sustainability and security officer at Radisson Hotel Group, said the programme considers the wider environmental impact of hotel operations, beyond energy supply.
“Verified Net Zero requires us to look beyond a hotel’s energy supply and address the wider footprint of its operations. Independent verification by TÜV Rheinland provides a consistent framework and gives guests, owners and corporate customers greater confidence in the hotel’s credentials.
"Bringing the program to Africa is an exciting proof that Verified Net Zero can work everywhere and strengthens our understanding of how to apply this approach across different destinations as we work toward 100 Verified Net Zero hotels by 2030.”
Danie Smit, general manager of Radisson Safari Hotel Hoedspruit, highlighted the importance of reducing the property's environmental footprint in a destination where the natural environment is central to the visitor experience.
“In a destination like Hoedspruit, where the natural environment is such an integral part of the experience, reducing our environmental footprint is particularly important.”
Radisson Hotel Group aims to reach 100 Verified Net Zero hotels by 2030, extending a programme already operating in the UK and Nordic markets to its first African destination.
The hotel also offers dining venues, spa facilities and meeting spaces, serving leisure and business travellers visiting the region.
