Raffles Hotel Le Royal
Climate Impact & Sustainability Data (2023 & 2024, 2024)
Reporting Period: 2023 & 2024
Environmental Metrics
Total Energy Consumption:2,675,906 Kwh (2023); 1,958,836 Kwh (2024)
Water Consumption:47,009 m3 (2023); 46,137 m3 (2024)
ESG Focus Areas
- Environment
- Social
- Governance
Environmental Achievements
- Replaced incandescent lights with dimmable LED lights
- Implemented a water refill station to reduce plastic water bottle usage
- Introduced reusable packaging for guest excursions
- Eliminated single-use plastic items (umbrella covers, newspaper covers, wet wipes, kitchen clingwrap)
- Partnered with waste management companies for recycling and waste disposal
- Implemented a plan to reduce energy consumption by 5% vs 2023
Social Achievements
- Partnered with organizations supporting female artisans
- Organized blood donation drives
- Implemented employee wellbeing programs (health insurance, in-house clinic, staff outings)
- Supported local entrepreneurs and artisans through events and collaborations
- Provided hospitality training to interns from local schools
- Offered green transit options (bamboo bicycles)
Governance Achievements
- Established a Sustainability Committee in each Raffles property
- Implemented Accor's Ethics and Corporate Social Responsibility Charter
- Communicated Accor's whistleblowing system to all staff
- Adhered to Cambodia Labour Law and implemented policies against child labor and exploitation
- Regularly reviewed sustainability performance and identified opportunities for improvement
Climate Goals & Targets
Long-term Goals:
- Net-Zero emissions by 2050
Medium-term Goals:
- Achieve 30% energy reduction by 2030
- Achieve 75% green energy sourcing by the end of 2025 (with at least 40% in 2024)
- Reduce food waste by 60% by 2030
Short-term Goals:
- Reduce food waste by 25% in 2024
- Reduce energy consumption by 5% vs 2023
- Reduce water consumption by 5% vs 2023
- Achieve 70% engagement in ‘Sustainability Actions’ in GAIA 2.0
Environmental Challenges
- Food waste
- Energy consumption
- Water consumption
- Waste management
- Lack of composting facilities
Mitigation Strategies
- Implemented Orbisk Digital Food Waste Management system
- Set a target to reduce food waste by 25% in 2024
- Implemented energy-saving measures (energy audits, energy-efficient equipment)
- Set a target to reduce energy consumption by 5% vs 2023
- Implemented water-saving measures (low-flow faucets, dual flush toilets)
- Set a target to reduce water consumption by 5% vs 2023
- Partnered with waste management companies for recycling and waste disposal
- Searching for a partner for composting
Supply Chain Management
Responsible Procurement
- Support for local suppliers
- Use of eco-friendly materials
- Sustainable sourcing of food and agricultural products
Climate-Related Risks & Opportunities
Reporting Standards
Frameworks Used: Green Globe
Sustainable Products & Innovation
- Reusable water bottles
- Reusable packaging for guest excursions
- Sustainable food sourcing
Reporting Period: 2024
Environmental Metrics
Waste Generated:18928.76 kg (total waste in 2024)
ESG Focus Areas
- Quality Management
- Resource Management
- Waste Management
- Responsible Sourcing
- Social Elevators (Community Engagement, DEI, CSR)
- Employee Well-being
- Shift Food Consumption
- Saving Energy – Carbon Reduction
Environmental Achievements
- 1,206.20 KG OF WASTE WAS RECYCLED IN 2024
- Removed single-use plastics from guest rooms
- Replaced incandescent lights with dimmable LED lights
- Reduced shower gel/soap consumption by $125 per month, saving $1500 in 2023
- Removed plastic laundry bags, saving $1671.75 in 2023
- Water bottling station aimed to reduce plastic water bottle usage by an average of 48,255 bottles yearly.
Social Achievements
- 20 employees volunteered for blood donation to Kantha Bopha Hospital
- Donated used linen and soaps to Sunrise Cambodia, Pour Un Sourire d'Enfant (PSE), and Starfish Organization
- Participated in Phnom Penh Half Marathon
- Supported local entrepreneurs through events and activities
- Offered complimentary space and support to various NGOs
- Offered hospitality training to interns from PSE, Academy of Culinary Arts Cambodia, and Ecole d'Hotellerie et de Tourisme Paul Dubrule
Governance Achievements
- Implemented a Sustainability Management Plan (SMP)
- Established a Sustainability Committee
- Implemented policies on prevention of child exploitation, human rights and equality, anti-bribery and corruption, and code of ethics & CSR
Climate Goals & Targets
Medium-term Goals:
- Achieve 30% energy reduction by 2030
Short-term Goals:
- Recycle 50% of waste by 2025 (using 2024 as baseline)
- Remove all single-use plastic from BOH by 2025
- Reduce energy consumption by 5% by 2025 (using 2024 as baseline)
- Reduce water consumption by 5% by 2025 (using 2024 as baseline)
- Reduce food waste by 5% by 2025 (using 2024 as baseline)
Environmental Challenges
- Reducing food waste
- Eliminating single-use plastics
- Reducing energy consumption
- Reducing water consumption
- Improving waste management and recycling
Mitigation Strategies
- Staff training on food waste reduction
- Implementation of Orbisk System for food waste management
- Switching to biodegradable alternatives for single-use plastics
- Implementing energy-saving measures (LED lights, sensor controls)
- Implementing water-saving measures (low-flow plumbing, towel and linen programs)
- Partnering with recycling buyers and waste management companies
Supply Chain Management
Responsible Procurement
- Preference for goods with eco-labels or environmentally preferable characteristics
- Use of FSC-certified paper products
- Local sourcing of food and other products
Climate-Related Risks & Opportunities
Reporting Standards
Frameworks Used: Green Globe (in process)
Awards & Recognition
- Agoda Customer Review Award (9.0)
- Trip.com Best Luxury Hotel in Cambodia 2024
- Booking.com Traveler Review Award 2024 (9.5)
- Trip.com Rising Star 2023