CHECK-IN
CHECK-OUT
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
The President Hotel has earned the prestigious Green Key certification, reflecting its dedication to sustainable hospitality through initiatives like eliminating single-use plastics and implementing comprehensive recycling programs. Guests can enjoy eco-friendly amenities, such as plant-based water bottles and energy-efficient lighting, ensuring a luxurious yet environmentally conscious stay.
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 work with multiple charity organisations and causes. This includes regular outreach programs and donations of linen to children's homes, as well as supporting two penguins at SANCCOB - Sylvester and Pamela.