« 4 green keys » Certification by the Hotel Association of Canada
A 4 Green Key rating is awarded to a hotel that has shown national industry leadership and commitment to protecting the environment through wide-ranging policies and practices. The Hotel has mature programs in place that involve management, employees, guests, and the public, and which have shown substantial and measurable results.
www.hacgreenhotels.com/site/about/index.htm

« Mise en oeuvre » niveau II Certification, a program by ICI ON RECYCLE
For actions taken to reduce at the source, reuse, recycling of materials as well as valorisation.
www.recyc-quebec.gouv.qc.ca

« Table des saveurs du Terroir » Certification by the Federation of Agricotour Québec
New restaurant concept that exploits the value of regional products and the culinary richness of this beautiful region. Credits go to the variety of flavours as much as to the art of serving.
www.tablesetrelaisduterroir.com

Hotel posted on the website of RQFE, Réseau québécois des femmes en environnement “Québec’s network for women in environment”
Website, supporting women interested by sustainable development and the environment. Consciousness raising the population at large and offering educational workshops on environmental issues. Network that contributes to environmental protection and sustainable development by concrete actions.
www.rqfe.org

Château Mont Sainte Anne has created a guide for meeting and event planners, which will guide them towards eco-responsible events. At the same time we wish to share our standards and our intention in working hand in hand with you towards a successful experience at our establishment.

Local hiring is our priority! We are one of the largest employers of the Côte-de-Beaupré. Favouring local suppliers, be it for food, printing, communications, interior design, decorations, florist, group / sport and historical activities etc.

What?
A green event starts at the planning stage. Considering environmentally friendly options throughout all planning stages will minimizes the negative impact on the environment.

Why?
Because everybody is able to make a difference. The CMSA is sharing the credo of Tourism Montréal: « the challenges of environmental management are impossible to avoid in today’s world by any organisation»

Here some reasons in why it is not only necessary but also of your interest in planning a green event:

• Heighten awareness in participants, suppliers and partners
• Become a leader in your industry, organisation, company
• Create a standard green policy to be followed during your event and for events to come, focussing on waste reduction
• Attract the media’s interest
• Possibility of interesting financial partners
• Sympathy and support from the public

How?
By applying the 3RV principle, a program by Recycling Québec

Reduce: Reducing at the source; the keyword in producing less waste. Such as: the use of lasting dishes, elimination of individual packaging, carpooling, use of e-mail, copying on both side etc.

Reuse: Recuperating nametags, creating signs without a date, creating notepads with used paper etc.

Recycle: An explanatory document about recycling at CMSA can be found in each guestroom. Did you know that recycled paper is used in the making of making brown grocery bags, cat litter « sand » etc.

Valorise: Recycling and waste reduction are the most frequent used methods to valorise waste. Ex. organic waste becomes compost, which can enrich our flowerbeds, come and see our composting site.

• Using email and telephone as the main communication source between, coordinator and client. This saves time, money and produces less gas with greenhouse effects caused by travelling;
• Group / Guest details are entered in our computer system and shared with all departments, therefore eliminating paper waste;
• Planning guide is sent out via email;
• Use of 30% recycled paper;
• Printing and copying on both sides;
• Recycling of printer cartridge and batteries;
• Favouring local printing company, avoiding transport and cost;
• Suggesting meeting packages from the company Takt-etik such as: « zero carbon », « recuperation and composting», « sensitizing /information», « evaluation » and « operation ». Guidance during your planning and all event stages, optimization of your eco-responsible event with a written assessment, showing the amount of recycled waste(kevin@takt-etik.com / www.takt-etik.com);
• Following the “Green office Guide, Desjardins Group” www.desjardins.com/fr/a_propos/profil/difference/guide.

• Mentioning of your green event on our website;
• For large events, CMSA will contact the CLD. This will add recognition and awareness.

• Share your comments, ideas, questions with our coordinator via telephone and email – avoid faxing;
• Save your planning guide on your « office », in order to work with it directly;
• Use recycled paper for all your printing;
• Favouring back and front copying (when necessary) and printing;
• Recycle cartridges, batteries, paper etc in your establishment
• Consider in your budget an outsourced company specialised in eco-responsible events, which will work hand in hand with you and the hotel from the start, such as Takt-etik

• Very important: share your mission / vision with all your employees, media for larger events and the public;
• Create a website for your participants, suppliers, exhibitors to share your green vision and its character as well as the hotel’s;
• Web registration with local activities, suggestion of car-pooling, public and organized transportation options and information;
• Consider using email invitation instead of mailouts;
• Calculate exact numbers when printed material is necessary – better for your budget, less transport and waste avoiding;
• Recommend to participants to only print what is necessary;
• On site; communicate with your participants and share your efforts (ex. how much waste has been created, how much paper saved etc.) this will encourage the participants curiosity.

• If teaming up with Takt-etik the CMSA will plant a tree in your name on the site of CMSA;
• Proposal of outdoor activities at Mont-Sainte-Anne and surroundings to valorise nature.

• Room reservations made by organiser: rooming list sent out by email instead of fax;
• Participants may reserve by email, contact our coordinator;
• On site, room keys are re-usable;
• For gifts/goody bags we suggest Canadian and regional companies and products, a list is handed out on demand;
• Name of your event and location of meeting rooms are mentioned on our announcement board in the lobby;
• Signs left behind are being re used or donated to the local primary school for craft projects.

• Consider local outdoor activities - avoid additional transport, valorise nature and the beauty of this site;
• Be careful when choosing promotional articles; favour local / Canadian products made with a minimal energy, water and wrapping consumption, ex. Recycled /re-usable bags, thermo coffee cups, local products;
• Be careful of greenwashing; less, but done the right way – is more.

• Plan pre-registration on your internet site, time, paper and money saving;
• Offer information on CD, USB keys and on-line;
• Print only a minimal amount of programs which can be consulted at the registration table whilst on site;
• Offer a re-usable bag to congress/meeting-participants instead of plastic;
• Ask your participants to bring their business cards which will be inserted into a re-usable name badge;
• Install boxes/containers to recuperated name badges for future events;
• Minimise your signs;
• Print signs without dates and on recycled/recyclable material, when no longer in use donate large signs to schools/organisations.

• Eco-responsible management policy in use;
• In each guestroom recycling bins are installed;
• Change of towels and sheets on demand only;
• Guest rooms are not heated if not in use, HVAC system;
• Energy saving light bulbs in use;
• Toilette paper/tissues are made with 100% recycled material;
• Cleaning products are biodegradable;
• Laundry detergent is phosphate free;
• Sheets, towels, bed covers, uniforms are being donated to a local organisation when no longer used at the hotel;
• All plastic waste bags are oxi-degradable.

• Suggestion of car-pooling, bus companies, train options.

• AVW, our audio visual supplier, is able to guide you towards an eco-responsible event, with the least energy produced as possible;
• Informing exhibitors about the meaning/character of the event;
• Informing exhibitors of our recycling program;
• Encourage the least packaging material as possible;
• Contact list of suppliers with reusable exhibit stands;
• Business centre available.

• Inform your invitees of the hotels recycling program, information on the program can be found in each guest room;
• Inform your invitees to be (eco) conscious during their visit;
• Turn off lights, radio, TV, before leaving the guestroom;
• Avoid taking baths – short showers with no running water during washing and teeth brushing are better for the environment;
• Request sheet and towel service only if necessary.

• Share group transportation options: train and bus options are a good networking opportunity;
• Look for partner opportunities in order to get better rates (Via rail, Transport society etc);
• Include a “greenhouse effect program”, to reduce your carbon footprint, such as: www.planetair.ca et www.davidsuzuki.org

• Reduce, re-use and recycle packaging;
• Ask exhibitors to minimize their brochures, promotion objects and avoid plastic bags – reduces shipping costs etc;
• Ask exhibitors to prepare re-usable posters and to print on recycled material / printed locally;
• Re-use name tags – to be used at future events (insert business cards instead of printing individual name tags);
• Use white boards during meetings, instead of flip charts;
• Offer an IT service, such as information on USB keys instead of photocopies.

During meal production: :

• Favouring the purchase of local, regional and seasonal produce;
• Purchase of bulk and large formats are preferred;
• Food items are thawing slowly in cooling storage;
• Since July 2008, organic waste during kitchen production is being composted on site (ex. egg shells, vegetable/fruit skins etc.)
• All plastic waste bags are oxi-degradable;
• Agreement with local food bank for recuperation of surplus;
• Meal production quantities are closely calculated;
• Apex Warewashing system by Ecolab - concentrated dishwashing detergent with the least packaging;
• Vegetarian food options are available.

During service:

• Water jugs instead of bottles;
• Sugar/cream/milk, butter in bulk (coffee breaks, banquets, Bistro);
• Using re-usable dishware (plates, glasses, utensils);
• Bio degradable containers for outdoor activities & lunch boxes;
• Recycling bins available in each meeting room & public space;
• 2 printed menus per table for group meals only;
• Paper napkins used only during coffee breaks.

After your stay: 

• Your event coordinator will provide you with a questionnaire, please take your time to share your comments and suggestions with us.

During meal production:

• Consider our menu and coffee break suggestions with products from the Côte-de-Beaupré, your group coordinator can help you;
• Consider organic menu options (additional charges may apply);
• Check participants numbers as closely as possible (keeping waste & cost at minimum);
• Encourage participants to visit our composting site to raise awareness.

During service:

• Encourage the use of water and juice served in jugs, eliminate the use of portion packaging;
• Follow meal counts closely;
• Encourage participants to recycle;
• Consider posting your menu and programme and make copies on request only;

After your stay:

• Communicate your survey and after event comment sheet via email, Internet or post it on your web site.
• Share your balance sheet with your participants and create potential amelioration points for future events.