Introduced in France in 1998, the international Green Key label is the leading sustainable tourism certification programme for tourist accommodations and restaurants.
Hotels, campsites, rentals, bed and breakfasts, tourist residences, holiday villages, youth hostels, restaurants: establishments with this eco-label are committed to a sustainable approach to tourism.
Green Key certification aims to establish a comprehensive environmental policy combined with a responsible social policy, alongside intelligent waste management (reduction, collection methods, recycling), limiting energy and water consumption, responsible purchasing, and actions to raise awareness among customers.
In 2024, two hotels in the Mulhouse area were added to the network of certified establishments (Domaine du Hirtz, Holiday Inn Mulhouse, Best Western Cheval Blanc Mulhouse Nord)
Novotel Mulhouse Bâle Fribourg
At the heart of tri-border area of France, Germany, and Switzerland, the Mulhouse Novotel has everything guests need for nature holidays, cultural getaways, or city breaks.
The hotel stands out for its numerous eco-friendly commitments among the 120 criteria of the Green Key label. Some examples include: beehives in the garden providing the delicious honey served at breakfast, bio-waste collection by bike, using only rechargeable batteries, and water flow restrictors limited to 8L per minute. The hotel also makes a donation to the Mécénat Chirurgie Cardiaque non-profit organisation for each room cleaning opted out by clients, providing funds for an operation on a child for every 2,000 skipped cleanings.
Best Western Mulhouse Salvator Centre
Ideally located in the city centre, just steps away from Parc Salvator and tourist attractions, and only a 10-minute walk from the SNCF train station, the hotel was recently renovated in 2022 to provide guests with every amenity.
The hotel’s sustainable commitments include sorting bio-waste via Recycle, processing of used soaps by SapoCycle, and banning single-use products. The hotel also uses the TooGoodToGo surplus food app to reduce waste.
Taps are fitted with aerators to limit water consumption, and staff are trained on the proper use of appliances and natural cleaning products. Lights in public areas are equipped with motion detectors.
Finally, the in-room mini-bar service has been replaced by a communal refrigerator at reception.
