THE SAVOY’S GREEN TEAM
A team of Savoy colleagues who are passionate about caring for the environment meet regularly to coordinate an extensive programme of environmental activities and events. They actively take part in International celebration days like Earth Day and play a vital role in communicating our work to a wider audience and helping to raise colleague awareness.
TRAINING OUR COLLEAGUES
All new colleagues learn about Fairmont’s Green Partnership Programme and The Savoy’s own environmental initiatives during the induction process and continue to follow best practices in both their individual departments and around the hotel. All colleagues are actively encouraged to be responsible citizens and to get involved and help make a difference through participation in the hotel’s various activities. Our colleagues play a vital role in communicating our efforts to our guests.
ECO-INNOVATION COMMUNITY SIGNATURE PROJECT
To support our environmental efforts to “think globally and act locally” The Savoy joined forces in 2006 with the environmental organisation Thames21, a charity set up with the aim to transform the neglected and littered London waterways. Through Thames21’s innovative community project, Adopt-A-River Scheme, we became stewards of the stretch of the River Thames that flows directly outside The Savoy. Groups of Savoy volunteers have spent many energetic hours clearing tonnes of litter on foreshore clean-up days, helping to improve the water quality. Foreshore clean-up days are open to all Savoy colleagues and guests; equipment, insurance and Health & Safety instruction are provided by Thames21.
THE SAVOY’S HERB GARDEN
A stunning herb garden has been created in partnership with the management team of Westminster’s Victoria Embankment Gardens. The gardens, adjacent to the Savoy’s river side, have consistently won a Green Flag Award since 2002 and utilising an underdeveloped area of land for our project was a proactive way to support The Mayor’s Capital Growth Campaign to grow more food in the capital. The seasonal harvest of herbs, from Thai Basil to Lemon Thyme, are incorporated into our Executive Chef’s signature dishes.