STAYGREEN AT THE PRESIDENT

We strive to have everything we do begin and end with the environment and reducing our impact on it.

RESPONSIBLE CATERING

We prioritise sustainable, local ingredients. Our seafood is WWF SASSI-accredited, and we grow some herbs and vegetables ourselves. We are committed to sourcing our eggs (shell, liquid and egg products) from cage-free sources and we are happy to declare that we currently only use free-range eggs.

ELECTRICITY SAVING

Rooms have energy-saving switches and we encourage guests and staff to turn lights and air conditioning off when leaving rooms.

WATER CONSERVATION

We encourage guests to be mindful of water usage by limiting linen and towel laundry and providing water-saving tips. Waterless hand sanitisation is available.

Waste reduction & management

We’ve replaced plastic water bottles in the hotel with plant-based and glass bottles to encourage recycling and reuse and to minimise waste.

SUSTAINABLE CHOICES

We have Net Effect carpets, that are environmentally friendly as it’s made from discarded fishing nets. contributing to making a difference to our oceans.

Recycled food waste

We work from real-time occupancy forecasts so we don’t over-cater. Our food waste is diverted from landfill and transformed into organic fertiliser.

Community development

We’ve replaced plastic water bottles in the hotel with plant-based and glass bottles to encourage recycling and reuse and to minimise waste.

GIVING BACK

We have Net Effect carpets, that are environmentally friendly as it’s made from discarded fishing nets. contributing to making a difference to our oceans.