Today we are speaking with TAVEL Hotel, which successfully joined the international Green Key programme in 2025 and has now renewed its certification for the second consecutive year. Viktoriia Verbitska, GM of TAVEL Hotel, shares how sustainability has become an integral part of the hotel's daily operations.
— Greetings! What inspired TAVEL to begin its Green Key certification journey?
Our greatest motivation was the opportunity to combine exceptional hospitality with genuine environmental responsibility. Today’s guests are looking for more than comfort – they also value sustainable practices. Green Key certification confirms that our approach to sustainability is aligned with internationally recognised standards.
— What were the key environmental improvements introduced during the certification process?
Preparing for Green Key certification involved a number of important initiatives:
- improving energy efficiency by replacing all lighting with LED fixtures, installing motion sensors in corridors and optimising climate control systems;
- reducing water consumption through a new towel and linen replacement policy available only upon guests' request;
- switching to environmentally certified cleaning products;
- introducing waste sorting by installing dedicated recycling stations in our kitchen and public areas;
- reducing plastic by replacing disposable bottles and toiletries with reusable and biodegradable alternatives;
- prioritising seasonal, locally sourced ingredients in our restaurant to support regional producers;
- lowering the hotel's carbon footprint.
— How does TAVEL reduce water and electricity consumption?
We combine technological solutions with responsible operating practices.
Water-saving measures include dual-flush toilet systems and replacing towels and bed linen only when guests request it.
To improve energy efficiency, all lighting has been upgraded to LED, while motion sensors and timers have been installed in corridors and staff areas. Climate control systems operate in energy-saving modes, and electrical equipment switches off automatically when guests leave their rooms.
At the same time, our team receives regular training on responsible resource management, supported by continuous monitoring of water and energy consumption.
— Were employees involved in environmental training? How did they respond?
Every member of the TAVEL team participated in sustainability training and became involved in implementing the new service standards. Each department learned how its daily work contributes to environmental protection and helps meet Green Key requirements.
The response was overwhelmingly positive. Many employees suggested improvements of their own, several of which have since been implemented. Sustainability has become a natural part of our corporate culture rather than simply another operational requirement.
— What initiatives have you introduced to reduce plastic use?
Reducing plastic has been one of our priorities. We have:
- replaced disposable plastic water bottles with glass bottles and installed filtered water dispensers;
- eliminated plastic straws, stirrers and disposable tableware in favour of paper or reusable alternatives;
- replaced individual toiletry bottles with stylish refillable dispensers;
- introduced plastic recycling stations throughout the hotel;
- switched to biodegradable or reusable hygiene products.
These measures have significantly reduced our environmental footprint without compromising guest comfort.
— How do guests respond to these sustainability initiatives?
Our guests genuinely appreciate them. They notice the recycling facilities, the reduced use of plastic, our focus on locally sourced ingredients and our efforts to conserve resources.
Many mention these initiatives in their reviews, while others offer suggestions that inspire us to continue improving. Their support encourages us to keep strengthening our commitment to sustainable hospitality.
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