The hotels, motels, B&Bs, cottages and cabins in Newfoundland and Labrador offer more then 8,000 waste baskets for guests to stash their trash.

Being away from home doesn’t mean weary travelers want to ditch their usual green routine. In fact, many eco-conscious travelers seek out greener options when choosing accommodations. From large luxury hotels to cozy bed and breakfasts, changes to reduce waste help guests sleep well by putting their eco-conscious minds at ease.

A large hotel can generate as much waste as a small community. On average, each hotel guest in North America produces over 2 pounds of waste each night.

Beverage and paper products account for 65% of all hotel waste.  If you are looking for somewhere to start, a beverage container recycling program and paper reduction program can really cut down on the waste you send to the landfill.

Bed and breakfast establishments may be smaller, but they can also make a big impact by reducing waste. Smaller establishments often have more decision making power over day-to day operations and policies. Start simple with recycling programs or start backyard composting.

Put these green tips to work for your guests:

  • Provide guestroom recycling bins for paper, beverage containers and other recyclables where programs are available. Don’t forget to place bins in common areas to make recycling as easy as possible.
  • Cut down on paper, plastic and Styrofoam by providing guests with glass cups and ceramic mugs for in-room beverages. The money saved on a yearly supply of disposables will more than pay for dishwashing. Place cups and mugs upside down on paper doilies to reduce waste from plastic wrapping.
  • You’re never too small for a Green Procurement Policy. Use recycled paper products in guestrooms and bathrooms to minimize your environmental impact.
  • Cut down on packaging waste by buying products such as yogurt, juice and condiments in bulk as opposed to single servings. Be sure to look for items with minimal packaging.
  • Provide soap and shampoo dispensers as opposed to smaller single-use bottles.
  • Offer a waste-free coffee and beverage service by avoiding disposable cups, napkins, and cutlery.
  • Compost kitchen and yard waste using a backyard composter.

In the Restaurant:

  • Provide reusable items such as cloth napkins, glass cups, and ceramic dishes with all food and beverage services and particularly for meetings and events to reduce waste from disposable items.
  • Start a kitchen food scraps composting program with a local farmer or composting operation.
  • Eliminate bottled water and move to an in-house water filtration system.
  • Work with vendors to reduce delivery packaging.
  • Donate leftover food to a local shelter or food bank.

For Staff:

  • Install recycling stations in the lunch room and offices and ensure that bins are clearly labeled to promote participation and ensure that new staff are educated on how to properly recycle to minimize contamination.
  • Help everyone sleep a little sounder by donating leftover guest amenities, old furniture and appliances to charities and shelters.
  • Email documents to guests and event organizers to reduce paper, envelopes, and your postage expenses.
  • Implement recycling programs for other items such as printer cartridges and batteries.

Green your B&B

With the right information, it’s easy to get started! Download an online toolkit to help you reduce waste and improve the overall sustainability of your bed and breakfast. The resources below were specially designed to help you set and attain your environmental goals because going green is great for the environment and great for business.

 Download the Complete Green your B&B Toolkit

Success Story: Neddies Harbour Inn

Nestled on the coast of beautiful Bonne Bay in stunning Gros Morne National Park, Neddies Harbour Inn draws guests from around the world eager to immerse themselves in the natural beauty of our province – they know firsthand that our natural environment is not a thing to waste. Guests at Neddies Harbour Inn sleep soundly knowing that the inn:

  • Uses cleaning supplies and kitchen ingredients that are bought in bulk.
  • Makes all food from scratch with locally sourced ingredients where possible.
  • Purchases furniture from a local manufacturer
  • Serves milk and sugar to guests in jugs and bowls.
  • Composts organic waste from their kitchen using a backyard compost bin.
  • Purchases products made from recycled material, such as toilet paper and waste bins.
  • Offers cloth hand towels in public as well as guest bathrooms.
  • Purchases soap, shampoo and other toiletries in bulk and provides refillable dispensers.
  • Provides reusable glasses and cutlery, and hallway water coolers filled with local tap water.
  • Reduces paper use through an online reservation system, e-billing and printing only what’s necessary.
  • Boasts low-flow toilets and energy efficient lighting and encourages guest to reuse their towels.
  • Highlights their environmental initiatives to existing and future guests.