THE HOTEL
- The Grand Hôtel du Domaine de Divonne is nestled in the heart of a 65-hectare natural park with century-old trees. Green wastes are recycled in the waste disposal centre.
- In the entire property and in the park of the hotel, the light bulbs have been replaced by low energy LEDs.
- We regularly monitor our water consumption.
- We carry out energy audits to improve the efficiency of our buildings.
- All heating lines have been reinforced to reduce energy loss.
- We have invested in an electric vehicle for short distance travel for our staff.
IN THE ROOM
- In order to save water and energy, our guests havethe choice to change their sheets and towels during their stay.
- The bathrooms are equipped with faucets with aerators and low-flow shower jets to reduce water consumption.
- The room directory, room setvice and the satisfaction survey have been digitalised with a QR Code to reduce paper use. Finally, the Hotel offers a online press service.
IN THE RESTAURANT KITCHEN
- We have vegetarian options à la carte to cater for different diets but also to ecourage the reduction of meat and fish consumption.
- Kitchen wastes (vegetable and fruits peelings) are composted and the soil from this one is reused in our gardens.
AT THE GOLF
- We take care to control our water expenditure by adjusting the watering of the golf course according to the weather conditions and the season using a computerised system (weather sensors determining the quantities of water to be used).
- We carry out mowing operations that respect the grass as much as possible, to avoid diseases caused by the stress of mowing and to limit the treatments carried out on our grounds.
- We encourage mechanical operations in favour of preventive treatments.
- We leave areas of land uncultivated (2 mowings per year only) to encourage the development of biodiversity on the golf course.
- We have set up nesting boxes to attract chickadees and bats to the course, which are natural methods of controlling processionary caterpillars and other pests. Our ponds provide a home for varieties of frogs and other small aquatic animals.
PLASTIC REDUCTION
- To reduce the use of single-use plastic, pure water fountains were introduced for staff to fill their water bottles.
- In the seminar rooms and at breakfast, plastic bottles of mineral water were replaced with "Purezza" glass bottles for still and sparkling water.
HONEY MAKING
We make our own honey that we serve at breakfast. There are about 15 beehives in the park and our beekeeper harvests and pots the honey on site.