The Maslow strides towards green goals
The Maslow, at the heart of Sandton’s bustling business district, is making sound progress in its efforts to improve the eco-friendliness and resource and energy efficiency of its business. The hotel has implemented a number of changes to its operations to reduce its carbon footprint and environmental impact. These efforts have been formally acknowledged, with The Maslow Sandton being presented with a Green Hotel Award at the recent Meetings Africa 2020 Expo.
“The Maslow Sandton takes to heart its obligation to reduce the impact of its operations on the environment and to use resources and electricity efficiently. ‘Greening’ The Maslow has been a priority over the past seven years. The results we are seeing now are the consequence of the hard work of those who came before us. Our responsibility is to continue to improve.
“We are honoured that these efforts have been acknowledged with a Green Hotel Award. It is also pleasing to see the willingness of our employees to support our endeavours to go adopt ‘greener’ working practices,” says the hotel’s General Manager, Herman Swart.
Wherever possible, the hotel uses environmentally-friendly materials and chemicals, and it has adopted strict measures for the disposal of hazardous materials. This commitment extends to the hotel’s suppliers and service providers.
As part of its energy efficiency optimization efforts, The Maslow replaced electricity-intensive incandescent lamps with energy saving LEDs. LEDs are about 85% more energy efficient than conventional incandescent light bulbs and about 5% more efficient than compact fluorescent lamps (CFLs). They also have a longer lifespan so will not need to be replaced as regularly.
Keycard-activated energy saving switches have been installed in the guest rooms to turn off lighting when the spaces are not occupied. External lighting at the hotel is scheduled to switch off during daylight hours. The hotel’s pool and spa’s Jacuzzi are heated with an energy efficient heat pump system.
To conserve water, The Maslow Hotel is linked to a borehole system to reduce its demand on the supply from the municipality. Guests are also encouraged to support The Maslow’s water-conservation efforts by hanging-up towels when they do not require fresh towels. In addition, irrigation systems in the gardens are aligned to rainfall patterns to avoid watering when it has rained. To further reduce the water demand of the hotel’s gardens, water wise plants are being incorporated into the landscaping.
Minimising waste is also a key focus for the hotel. Waste is sorted for recycling and the hotel also reuses food waste from the restaurant’s kitchen to produce its own compost instead of sending it to landfill. The compost is used to feed the hotel’s beautiful gardens. To minimise the use of plastic on the property, the Vivreau water bottling solution has been implemented. Glass bottles are washed and refilled with water to eliminate plastic bottles in guest rooms, the bar and restaurant. Biodegradable straws have also replaced plastic straws in the bar and restaurant.
The Maslow Hotel’s chefs have brought their passion for growing their own to the hotel’s roof-top to ensure a sustained supply of fresh, quality, organically-grown herbs for the kitchens.
The rooftop garden, a delightful potager garden, boasts a variety of herbs including rosemary, sage, basil, coriander, dill, parsley and thyme as well as a selection of fresh chillies. There are plans to start incorporating some fruit and vegetables as well.
Lacuna Bistro’s menu is in compliance with the Southern African Sustainable Seafood Initiative (SASSI). Fish and seafood products on its Lacuna Bistro’s new menu are green-listed species and are sourced from sustainable suppliers approved by SASSI.
These are just some of the measures we have put into place to help improve our environmental standpoint. We believe that there is still a lot more that we can do and we are committed to continuous improvement,” concludes Swart.